Anatomy of a dish: crispy chicken skin

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Anatomy of a dish: crispy chicken skin

Beetroot chips? So last year. Crispy, crackly chicken skin? Now we’re talking. Offset with a punchy, slightly funky kale kimchi like Marthinus Ferreira does at SW Eleven-13? Sold.

Marthinus and his team use the skin left over from their roast chicken Wellington dish. “If you want to make it at home, breast skin is best,” he says. “We serve ours as a snack on our tasting menu.”

Adding an extra dimension of crunch, the skin is dusted in a mix of DW Eleven- 13’s house-made masala and our. Marthinus deep-fries the skin, then dries it out under the pass for maximum crispiness.“You can also just dry it out in the oven, if you prefer,” he adds. As a counterpoint to the fattiness of the skin, Marthinus makes a kimchi using kale, chilli, ginger, fish sauce and lime juice, letting it ferment for five days.

If you’re short on time (who isn’t?), make our cheat’s kimchi: mix 3 cups shredded kale, 1 T finely chopped fresh ginger, 1 clove thinly sliced garlic, 1 T soya sauce, 1 t chilli akes, the juice of 1⁄2 lime, 1 T water and 3 T sambal oelek and marinate for 30 minutes.

DW Eleven-13, Dunkeld West Shopping Centre, corner Jan Smuts Ave and Bompas Road, Dunkeld West, Johannesburg; tel: 011 341 0663, or visit them online here

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TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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