FOOD WITH MIGUEL MAESTRE

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Arabella Jackson
5 years ago
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1 FOOD WITH MIGUEL MAESTRE Butter is a hybrid sneaker, fried chicken and champagne bar located in Sydney. Headed by Young Chef of the Year 2015, Julian Cincotta, Butter s fried chicken is constantly rated as one of Sydney s best. Miguel heads in to try their fare and to learn what Julian must have elements are for the ultimate fried chicken. For Julian, fried chicken is all about the crunch, the seasoning and the juicy flesh. Miguel makes his own healthy version of fried chicken achieving Julian s holy trinity without the naughtiness.

BUTTER Sydney s first sneaker bar and eatery is the brainchild of Mo Moubayed, Paul Flynn and chef Julian Cincotta (2015 Best Young Chef of the Year winner, ex-nomad and Rockpool).

2 BUTTER Sydney s first sneaker bar and eatery is the brainchild of Mo Moubayed, Paul Flynn and chef Julian Cincotta (2015 Best Young Chef of the Year winner, ex-nomad and Rockpool). Although the front window displays flash sneakers, the kitchen is all about crunchy, succulent fried chicken. An entirely unique concept combining sneaker store, restaurant and bar, is a collection of things that Mo, Paul and Julian love. The Asian/American style fried chicken is brined and then heavily battered giving the ultimate combo of juicy and crunchy. There are no bones here just soft chicken flesh all the way through. There are a range of hot sauces from naked for those who want to avoid heat through to O.G, Fire and Hot AF. The generous share serve of 13 pieces comes it its own shoebox. The menu also includes chicken burger, fries, pickles, slaw and corn.

3 Chef Julian s love of food started early growing up in an Italian family he was always around food, especially with his parents owning a café, where he would help out. After 2 years as a young apprentice, Julian joined the Rockpool Group before travelling to the US and working in some of the best restaurants there (Charlie Trotter and Alinea in Chicago and Morimoto in NYC). As sous chef at Restaurant Nomad he explored curing, smoking, baking and making all produce in house. His unique cooking style won him the Best Young Chef of the Year award. To find out more about Butter head to the following site:

4 MIGUEL S NOT FRIED CHICKEN Prep time 10 minutes Cooking time 5 minutes Makes - 4 Ingredients 500g chicken tenderloins 600mL buttermilk 300mL chicken stock Sauce 2/3 cup gourmet BBQ sauce

5 Chilli powder, pinch to taste Smoked paprika, pinch to taste Crumb 1 cup corn flakes ½ cup quinoa puffs 1/3 cup oats, dry roasted in a pan until golden brown 1/6 cup polenta 1/6 cup panko crumbs, dry roasted in a pan until golden brown ½ bunch parsley, chopped ¼ cup parmesan, grated Salt and pepper Method 1. Combine buttermilk and chicken stock in a medium saucepan. Whisk to combine and bring to the boil over a medium heat. Reduce heat to a simmer and poach the chicken for 5 minutes, or until cooked through. Drain. 2. Whilst the chicken is poaching mix the BBQ sauce together with the spices to make the sauce. 3. For the crumb combine the ingredients in a large tray. Season and mix well. 4. Brush the chicken with the BBQ sauce mixture and then roll in the crumb mixture, squeezing the crumbs into the chicken to help the larger pieces stick. Repeat with remaining pieces of chicken. 5. Serve immediately.

FRENCH FRIES WITH PAPRIKA-PARMESAN SALT

FRENCH FRIES WITH PAPRIKA-PARMESAN SALT Prep time: 35 minutes Total time: 1 hour 5 minutes 2 pounds russet potatoes 2 tablespoons finely grated Parmigiano-Reggiano 1½ teaspoons paprika ¼ teaspoon garlic