Ester by Lindsay Mat;Nourse Pat;

Author:Lindsay, Mat;Nourse, Pat;
Language: eng
Format: epub
Publisher: Murdoch Books Pty Limited
Published: 2023-07-17T00:00:00+00:00

Abalone and chicken-skin skewers

The meat of the abalone is savoury and lean, the skin of the chicken fatty and full of collagen. As the skewer slowly cooks, the chicken skin renders, basting the abalone with its fat, the textures turning crisp, sticky and chewy. The sweet and salty tare caramelises, catching the smoke generated by the fat hitting the coals, adding its own kind of seasoning. Reading the words on this page, you can probably just about taste it already.

MAKES 6 SKEWERS

1 medium-sized live abalone (about 450 g)

20 g flaky sea salt

5 cm square of kombu

120 g chicken skin (the best part for this skewer comes from around the neck of the chicken, but all chicken skin is tasty)

Chicken-wing tare (here), for brushing

Coarsely ground white pepper, to serve

Mandarin kosho (here) or hot mustard, to serve

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