KFC 

KFC in this case isn’t stomping on the bearded man’s territory with his secret stash of herbs- this is korean fried chicken tucked into a burger- freaking good.

I was uninspired yesterday and I had no idea what I felt like making for dinner so I visited my Pinterest boards and flicked through them- tucked away in the ‘Burgers & Sandwiches’ board was this recipe that I’d pinned some time ago.  

It was simple really- marinate the chicken thighs in rice wine, sesame oil, salt and sugar and stir through potato starch prior to frying to make it into a batter, salt some cucumbers, chop up some kimchi and mix up some Japanese mayo with gochujang (Korean red pepper paste)- I was sold- ingredients went on the shopping list.

Love love love going to Asian grocers- I always come out with more than what was was actually on the shopping list- this visit was kimchi, potato starch, gochujang and my favourite Japanese mayo- KEWPIE! And maybe a few snack items…


I also needed some burger buns- I’m not a huge fan of the ones from the supermarket- they can go soggy and I find them a little bit too sweet- and they can be a little bit too big.  I remember someone telling me that a particular restaurant that makes lovely lobster rolls (featured in a earlier post) uses the rolls from Breadtop.  So I also popped in there and picked up some of their buns to try because I couldn’t be bothered making my own that day.  Don’t know if it’s true or not but they certainly look like the buns used in the restaurant!


I mixed up the marinade ingredients for the chicken and popped in the chicken thighs to marinate for a few hours.  Because I was using smaller buns I cut the thighs in half.  One thing to note if you make these is that I think the recipe used way too much salt in the marinade- at least halve what they specify.

While the chicken was marinating I salted the cucumbers to draw out the water and lightly pickle, roughly chopped the kimchi, finely sliced the spring onion and mixed the gochujang with the mayo.

Now it’s time to fry!  I have a deep fryer that I have had for YEARS! So much easier having something temperature controlled and with a timer- when I’m done I just strain out the oil to use – depending on what I’ve cooked in it and for how long I can generally get another 1 to 2 uses out of it.  


I mixed the potato starch through the chicken and the marinade and set the oil in the fryer to come to temperature.  Now I’m still not 100% sure (and please comment if you know!) but I was wondering if there was a difference between potato flour and potato starch- there may be.  It was definitely starchy! Be really wary when cooking this not to overcrowd the deep fryer because that mixture is sticky! I had to keep pulling up the basket to pull apart the chicken pieces that were sticking to each other and to make sure they weren’t sticking to the bottom of the basket.  Just be patient though and keep checking, it’s totally worth it.

See…

Chicken cooked and set aside to keep warm all you need to do is lightly toast the inside of the buns, spread with mayo, top with chicken, kimchi and sprinkle with spring onions, salted cucumbers and top with the bun lid.  Excuse the dodgy cutting of the bun… I slightly massacred it…


Smoosh the top down and eat, and then have a another one and then maybe ponder a third.  Eat a third in our case and then regret it give up half way but still making sure it’s just bun left and not chicken.  Even though we were in burger coma’s we agreed that these would make an appearance again one day.

Try it- even if you just do the fried chicken and top it with the gochujang mayo and spring onions.  

why don’t lobsters share?

because they’re shellfish!

ok forgive me please- i’m quite a fan of dad jokes.  And besides which this is actually a crayfish not a lobster- we don’t really have lobsters in Australia- well apart from Rock lobsters which I had the pleasure of eating on Christmas Eve but there wasn’t really a market on google for crayfish dad jokes.

But back to the point- this beautiful King Island cray headed into a re-enactment of Supernormal’s New England Lobster roll.  For those of you know who don’t know of Supernormal it’s a restaurant from Andrew McConnell (Cumulus, Cutler & Co, Meatsmith to name a few) on Flinders Lane- I recommend a visit- even if it’s just to sit at the bar for a drink and some pickles…

I’ve wanted to make these for a while and New Years seemed like no better time than any (well at least to indulge in crayfish) to make and share with friends.  The recipe isn’t any great secret, a quick google search will find it for you such as here but I used my Broadsheet Melbourne cookbook.

Essentially its a brioche roll toasted with butter, layered with flavoured kewpie mayonnaise (i love kewpie- have a jumbo bottle in the fridge), topped with chopped cray/lobster meat, then bigger pieces of meat, more mayo, then picked watercress and finely sliced shallots- eat and enjoy- goes great with some bubbles.

I’ve found that Safeway/Woolworths (whatever it’s called these days) actually sells some pretty good brioche rolls but I wanted to give it a go making my own- I had made semi brioche buns a few months ago that turned out well so I googled around and ended up using this recipe from trusty old Gourmet Traveller.

If you don’t have a stand mixer I’d probably steer well clear of making your own- the mixture is quite sticky and wet but best of luck to you if you want to give it a go by hand! The proving time wasn’t nearly a long as advised because it was quite a warm day and to be honest I was super pleased with how they turned out despite the quick rise.  Even though I only really needed six I made the full amount anyway just in case I messed up the baking of the first lot, off the top of my head I think that I ended up making about 14 with some extra dough to spare. If I made these rolls again for this particular recipe I’d probably reduce the weight from 70gm per roll down to 60gm per roll and flattening slightly before their second prove.

And that glorious lobster? Well because I purchased it already cut and cleaned I just had to get the meat out of the shell- tail meat pulls out really easily and you will probably get it out in one piece- but don’t forget about the lovely leg meat! I have the crackers and meat picky things which helped me crack the legs and pull out the meat – it’s not essential though- even a hammer or a heavy pot will do the trick in getting the  shell to give way.

End result? Pretty damned tasty if I do say so myself…

lobster-roll

Would I make them again? Yeah I think I would even subbing in prawns, marron or whatever other nice shellfish you have on hand I think would be great. These little babies sell fo $16 each at Supernormal so despite the crayfish not really being an everyday food it works out a little more economical to make at home!

And as for the excess brioche rolls?  Well despite the recipe advising that the were best eaten on day of making (i’m sure that’s when they are the best) they continued to give us love for the next few days… toasted at breakfast for a couple of days (monkey learnt the first day that they didn’t go well with vegemite) and they performed particularly well as a burger…

hamburger

I will follow up with a burger post at another stage- because I really want to give the shake shack (or is it in and out?) mix of brisket to sirloin patty mix a go….

Have you eaten at supernormal? what were your thoughts?  Or have you made brioche  before? was it buns or in a loaf?  I’d love to do a loaf because I think the leftovers would make spectacular french toast.

hope you have a fabulous day- feel free to throw a dad joke my way xxx