- Using a potato turner, make potato strings with two potatoes, or slice thinly to make small lengths of string which can later be joined up. If you haven’t got a potato turner to make the strings, peel potato into a long strip and then cut into thin strips, or use a mandoline. Soak strings in cold water to remove as much starch as possible, before laying multiple lengths of potato string on a flat surface. Cut the other two potatoes into 5mm cubes and cook in salted simmering water until tender. Remove and cool in cold water
- Coat the tenders in corn flour, and position on the potato string. Gently wrap up potato string firmly along the tender and chill until required
- To make the aioli and pistachio puree, first prepare the garlic by roasting a whole garlic bulb in foil with a splash of oil and rolled up tight and roasted at 175oC for approximately 10 minutes, the garlic will be soft when done. Remove from the oven and squeeze out the soft garlic
- For the aioli, whisk together egg yolk, mustard, vinegar in a bowl, and gradually add the oil until the mixture combines and thickens. On a flat surface such as a chopping board squash the garlic with the side of a knife and add to the emulsified egg mixture. Beat in and season. If it’s too thick thin down with a little cold water. Store aioli in the fridge until required
Tip: This will make more than what you need but use it to make a Waitoa Free Range chicken sandwich with your leftovers later in the week!
- To make the pistachio puree, place the toasted pistachios and soft garlic into a mortar and pestle and smash together. Add oil and lemon zest to make a chunky puree, and season to taste
- Poach the quail eggs in simmering water with a little white vinegar to hold the egg together, and refresh in ice water
- Cook the chicken in batches in a deep fryer or hot oil. When the potato is a nice crisp golden colour and the chicken has reached 165C internally remove and keep warm. Season to taste
- In two separate bowls of hot water, rewarm the eggs and diced potato slowly for four minutes, and drain on paper towels
- To construct the dish, place a few spoons of the aioli and the pistachio puree on a plate, followed by a quail egg. Trim each of the tenders, and position on the plate with some warmed crisp pork belly and spoon around the jus. Decorate the dish with your favourite herbs and flowers.
Perfect wine match: Vavasour Winery Anna’s Chardonnay
Executive Chef at Wharekauhau Lodge, Marc Soper, makes it his business to understand where his ingredients come from, whether from the Wharekauhau gardens or further a field.