Sunday, January 30, 2011
CHICKEN THIGH, POTATO, CHORIZO
The first step is making a chicken thigh pate. From there we cube it. At service we tempura and serve it on a rosemary skewer and served with rosemary infused potato puree and chorizo sauce. The guest is informed to eat the thigh with one bite and follow it up with a spoonful of the sauces.
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