A wood-fired feast by Ross Lusted, featuring Aurum Cockerel served three ways: a togarashi-seasoned breast grilled over fire, poached legs and thighs baked into kombu-cooked Koshihikari rice, and a cold spinach salad with sesame dressing.<\/p>\n\n\n\n
The whole bird is broken down and every part put to work. The legs and thighs are gently poached in a broth of sesame oil, ginger and green shallots, and that same broth is used to cook the rice with shiitake and shimeji mushrooms. Pressed into a cast iron pan lined with kombu and baked until the thigh skin turns crisp, the rice develops a deep, savoury character finished with soy sauce and bonito furikake.<\/p>\n\n\n\n
The breast is left on the crown, dried and grilled over high heat to caramelise the skin, then rested and carved. Served alongside a refreshing blanched spinach salad with young ginger and shiso, this is a generous, Japanese-inspired centrepiece that celebrates the flavour and texture of Aurum Cockerel.<\/p>\n","protected":false},"excerpt":{"rendered":"
A wood-fired feast by Ross Lusted, featuring Aurum Cock…<\/p>\n","protected":false},"author":21,"featured_media":4427,"template":"","categories":[],"tags":[],"class_list":["post-4419","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"acf":[],"yoast_head":"\n