Ingredients for the Poussin

  • 2 poussin, whole
  • 50 g butter
  • Sea salt / black pepper
  • 30 g cherry wood

Preparing the Poussin

Blast the poussin with a blowtorch and cut out the ribcage. Season the ribcage well on the bone, fry in nut butter with salt and pepper. Cook the poussin-ribcage with Hot Air at 180°C until it reaches a core temperature of 60°C. Leave the ribcage to rest for 10 mins. and then cut out the poussin breasts (separate wing and joint) . Optional: Smoke the breasts with cherry wood in the Green Egg for 30 secs.

Ingredients for the Coriander rice paper

  • 8 sheets of Vietnamese rice paper
  • 10 g coriander, thinly sliced
  • 8 x baking paper
  • 8 x baking paper

Preparing the Coriander rice paper

Soak the rice sheets in warm water for 10 secs. and place one piece on greased baking paper. Sprinkle with coriander and cover with another sheet of soaked rice paper. Cover with a piece of greased baking paper and press together. Repeat this process four times and chill the Korean rice paper for 30 mins. in the fridge.

Ingredients for the Avocado puree

  • 1 Hass Avocado
  • 20 g sour cream
  • 1 x sea salt / pepper

Preparing the Avocado puree

Scoop out the avocado with a spoon and mash it with a fork, add sour cream to taste, season.

Filling for the Fresh Rolls

  • 100 g cucumber, peeled and cut into strips
  • 1 lime, segmented and the segments halved
  • 20 g salted peanuts, roasted and crushed
  • 4 Belgian endive leaves, halved
  • 1 spring onion, finely chop green part
  • 40 g harissa ketchup
  • 40 g sesame Dressing
  • 60 g mango, thinly sliced

Ingredients for the Harissa ketchup

  • 400 g tomato puree
  • 400 g tomato puree
  • 400 g white wine vinegar
  • 80 g sugar
  • 30 g sea salt
  • 0.5 g ground cloves
  • 10 g porcini powder
  • 2 g harissa, dried
  • 2 g piment d'Espelette
  • Sea salt / black pepper

Preparing the Harissa ketchup

Mix all of the ingredients in a blender for 60 secs. until a homogeneous texture is achieved. Season with salt and pepper to taste. Tip: The ketchup can easily be stored for two weeks in a sealable glass container.

Ingredients for the Sesam dressing

  • 60 g sake
  • 30 g toasted sesame paste
  • 10 g shiro miso paste
  • 5 g toasted sesame oil
  • 20 g sugar
  • 20 g mirin
  • 20 g rice vinegar
  • 20 g roasted, chopped peanuts

Preparing the Sesam dressing

Mix all of the ingredients in a stone mortar to create a creamy sauce.

Remove the baking paper and place the Coriander rice paper on a plate with a serviette. Place all of the ingredients on the rice paper and roll up.