Chicken, Ginger, Yuzu & Apple Tapas

MAKES 6 PORTIONS

Ingredients

CHICKEN

• 1kg boneless chicken thigh, tenderised

• 1/4 tsp spicy smoked paprika

• 1/4 tsp ground cinnamon

• 50ml Barker’s Professional Yuzu Citrus Dressing

• 3 garlic cloves, finely chopped

• 50ml extra virgin olive oil

SALSA

• 350g firm apples, peeled and finely diced

• 7g root ginger, peeled and grated

• 65ml Barker’s Professional Yuzu Citrus Dressing

• 2 limes, one zested and both juiced

• 25g crystalized ginger, finely diced

• 40ml ginger syrup

• 3g sea salt flakes

• 20g jamon slices, baked until crips

• 3 sprigs rosemary, leaves stripped and fried

Method

1. Marinate all chicken ingredients in a covered bowl overnight in the refrigerator.

2. For the Salsa, in a mixing bowl, toss all salsa ingredients EXCEPT the rosemary and jamon.

3. Heat a barbecue and cook the chicken until just done. The chicken must be juicy. Slice and lay onto a plate. Spoon over the salsa.

4. To make the jamon chards, line a baking sheet with non-stick paper, lay down the jamon slices, cover with another sheet and a tray. Place into a preheated 175 deg C oven for 20 minuets.

5. Remove the tray and paper, the jamon should be crip. Cool on absorbent paper.

6. Stand the jamon up in the salsa and scatter over the rosemary.

This recipe uses