Hail Caesar
Chicken Thigh | Parmesan | Egg
#Story
Time
Somehow, every Restaurant we’ve ordered a Caesar Salad from manage to Royally fuck it up. It still blows my mind that a Chef can get something like a Caesar that wrong.
It’s like going out for Breakfast - nine times out of ten you’re going to get either a rubbery overcooked egg or something that resembles that mistake you made last Saturday night when you shouldn’t have stayed for that one extra drink. The toast is only cooked on one side and looks pretty similar to your Granny’s ashes. The bacon’s got more uncooked fat on it than the thighs of my pre-pubescent self and just like the least popular video on Porn Hub, you only got one sausage when you asked for two. Lets hope like me you didn’t order hollandaise on the side as you’re going to get a pitiful ramekin of cold curdled vomit and they’ll have the cheek to charge you an extra two quid for it.
Anyway, I’m getting carried away. Eating Breakfast out is a sore point for us.
Like a Caesar Salad, just don’t do it!
Cam
“Et tu, Brute?”
The Death of Julius Caesar - Vincenzo Camuccini (1771–1844)
Junk’s Jam:
Serves 2
Hey!
Whats not to love about a fat salad? We believe ours is sexier than most - a cheeky rendition on a glorious classic.
This wee beauty is a fantastic dish for all occasions. The perfect sharing starter to impress your dinner guests, just the right amount of Junk for a lazy Monday main-course, or a wonderful sharing side to compliment your pièce de résistance!
Equipment…
>Blender
The Recipe
Stage #1
>the PREP
Salad
2 Gem Lettuce
4 Anchovies
1 Red Chicory
1 Red Onion
12 Baby Plum Tomatoes
2 Eggs
1 Parmesan BlockMaldon Salt
Black Pepper
Togarashi
Top, tail, peel & slice the Red Onion into rings.
Thinly slice the Anchovies at an angle.
Cut & discard bases of Gem Lettuce & Red Chicory. Separate the leaves, wash & shake off excess water.
Slice the Parmesan into large shavings.
Halve the Baby Plum Tomatoes. Season with Maldon Salt, Black Pepper & Togarashi. Then bake @ 180°C for 30mins.
Bring a pan of Water to the boil. Boil the Eggs in a pan & cook for 5 1/2 mins. Refresh in cold water. Peel, halve & season with Togarashi.
Croutons
1/4 Loaf Sourdough
Olive Oil
Maldon Salt
Black Pepper
Slice the Sourdough as thin as possible. Brush with Olive Oil. Season with Maldon Salt & Black Pepper.
Cook on a non-stick baking tray @ 180°C for 6 mins or until golden. Break into pieces.
Bacon
6 Streaky Bacon Rashers
Greaseproof Paper
Place the Bacon in-between two sheets of Greaseproof Paper and two Baking Trays. Bake @ 180°C for 20 mins.
Cut into 2cm squares.
Chicken
4 Skin-On Boneless
Chicken Thighs
50g Butter
Rapeseed Oil
Maldon Salt
Black Pepper
Bring the Chicken out of fridge 30 mins before you begin to cook. Season with Maldon Salt.
Drizzle the Rapeseed Oil in a large non-stick pan. Fry the Chicken slowly, skin-side down, on a medium-low heat until the fat has rendered down. Turn up heat to medium & cook until the Chicken’s Skin is golden & crisp.
Add the Butter and heat until foaming. Flip the Chicken over & finish cooking (No pink meat).
Cut into 2cm squares. Season with Black Pepper.
Dressing
1 Egg Yolk
15g Capers
14g Anchovies
15g Red Wine Vinegar
8g Yuzu Koshu
20g French Mustard
1 Clove Garlic
25g Worchester Sauce
50g Parmesan
450g Pomace OilMaldon Salt
Black Pepper
Combine all of the ingredients except the Oil in a food processor and blend until smooth & silky.
Keep mixing on a low setting whilst slowly adding the Oil until emulsified into a mayonnaise-like consistency.
Season to taste with Maldon Salt and Black Pepper
Stage #2
>Cook it baby!
For this one all the cooking is done in the prep!