FOUR’s festive recipe #6
We're counting down 'til Christmas with 24 festive recipes by Michelin star chefs! Forget the Christmas tinsel… serve up this chicken and golden eggs recipe with gold leaf garnish by master of...
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Ingredients
- 250g pig’s feet
- 500g oxtail, chopped and fried
- 1/4 beef shank
- 1kg free range hen
- 750g free range chicken
- 1 ham hock scraped with a brush
- 500g chickpeas, soaked
- 500g white bones from beef knees
- 10l water
- 750g porcini, caramelized
- Salt
- 0.5g gold powder
- 0.5g freeze-dried coffee
- 2.5g powdered aloe vera
- 1g gold powder
- Mild olive oil
- 1l water
- 250g Senia rice
- 7g Himalayan crystal salt
- 2gStevia rebaudianajuice
- 5g gold powder
- 170g tapioca starch
- 1l water from cooking chickpeas
- 20g salt
- 3g gold powder
- 4 eggs (about 40 g each)
- salt flakes
- freeze-dried coffee
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