Upstairs with Jesse Jenkins (ADIP) | Upstairs with...
Upstairs with Jesse Jenkins
Episode five of 'Upstairs With...' featuring Jesse Jenkins (ADIP Food) - Fashion photographer, food creator, author and close friend.
Brought to you by NON.world: https://uk.non.world/
After being introduced through friend of the pod, Jonny Gent, myself and Jesse hit it off. A rare thing at my age - but I am so glad it happened. We share a deep admiration for produce, food and art and I got the pleasure of cooking him his favourite childhood meal - his mother's fried chicken in a bag.
Fried Chicken
1 chicken, cut for saute
200ml beer
100ml pickle juice
-
200g flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp english mustard powder
5g fine salt
Black pepper
-
Marinate cut chicken in beer and pickle juice for 30 minutes. Drain chicken into the dry spice flour mix. Shake well. Fry at 150c until golden and cooked through.
Barigoule Artichoke
4 carrots
2 Italian white onions
2 sticks celery
2 fennel bulbs
Small bouquet rosemary, thyme & bay
2 star anise
2tsp coriander seeds
2tsp fennel seeds
2 lemons (zest)
200ml white wine vinegar
200ml white wine
1ltr water
20g Maldon salt
200g extra virgin olive oil
-
In a large casserole, heat the olive oil, add the maldon sea salt and quickly cook the vegetables with the aromats, lemon and bouquet of herbs. Ensure the vegetables do not colour and cook for 2 minutes on a high heat. Add the vinegar and bring to the boil, add the white wine and boil. Add the water and return to the boil before placing the artichokes into the barigoule liquor and gently simmering until cooked – this will take around 25/30 minutes. Allow to cool in the liquid, discard the bouquet of herbs.
-
To serve, pull away the leaves one by one and dip into the vinaigrette. To eat, scrape the white 'end' of the leaf through your teeth for a delicious mouthful - Be patient!. Once the leaves are finished, remove the choke to reveal the heart, and serve this with the vinaigrette.
Vinaigrette for Artichoke
20g Dijon mustard
100ml chardonnay vinegar
150g olive oil
150g vegetable oil
Salt
-
Combine mustard with vinegar and season, whisk in oils gradually until emulsified. Reserve.
Episode five of 'Upstairs With...' featuring Jesse Jenkins (ADIP Food) - Fashion photographer, food creator, author and close friend.
Brought to you by NON.world: https://uk.non.world/
After being introduced through friend of the pod, Jonny Gent, myself and Jesse hit it off. A rare thing at my age - but I am so glad it happened. We share a deep admiration for produce, food and art and I got the pleasure of cooking him his favourite childhood meal - his mother's fried chicken in a bag.
Fried Chicken
1 chicken, cut for saute
200ml beer
100ml pickle juice
-
200g flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp english mustard powder
5g fine salt
Black pepper
-
Marinate cut chicken in beer and pickle juice for 30 minutes. Drain chicken into the dry spice flour mix. Shake well. Fry at 150c until golden and cooked through.
Barigoule Artichoke
4 carrots
2 Italian white onions
2 sticks celery
2 fennel bulbs
Small bouquet rosemary, thyme & bay
2 star anise
2tsp coriander seeds
2tsp fennel seeds
2 lemons (zest)
200ml white wine vinegar
200ml white wine
1ltr water
20g Maldon salt
200g extra virgin olive oil
-
In a large casserole, heat the olive oil, add the maldon sea salt and quickly cook the vegetables with the aromats, lemon and bouquet of herbs. Ensure the vegetables do not colour and cook for 2 minutes on a high heat. Add the vinegar and bring to the boil, add the white wine and boil. Add the water and return to the boil before placing the artichokes into the barigoule liquor and gently simmering until cooked – this will take around 25/30 minutes. Allow to cool in the liquid, discard the bouquet of herbs.
-
To serve, pull away the leaves one by one and dip into the vinaigrette. To eat, scrape the white 'end' of the leaf through your teeth for a delicious mouthful - Be patient!. Once the leaves are finished, remove the choke to reveal the heart, and serve this with the vinaigrette.
Vinaigrette for Artichoke
20g Dijon mustard
100ml chardonnay vinegar
150g olive oil
150g vegetable oil
Salt
-
Combine mustard with vinegar and season, whisk in oils gradually until emulsified. Reserve.
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