Smoky taste for this chicken in a red crispy skin. Eaten after a variation of crème de chou-fleur.
My cream was older than I thought, so I used rich coconut milk instead. Other ingredients are cauliflower stalks, Spring cabbage, a few blossoms of cauliflower, 4 colour pepper mix, nutmeg, salt. That’s sweet and tasty.
The fire comes with the chicken grilled in the oven-toaster with olive oil, lots of paprika, salt, herbes de Provence. Behind a few leaves of shiso.
This bread is made with additions of nuka (rice bran), with sesame seed and goma cream (black sesame butter).
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