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 www.dw11-13.co.za
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