Ingredients

  • 250g minced chicken thighs
  • 1 small bunch tarragon
  • 75g plain flour
  • Salt and pepper
  • 3 beaten eggs
  • 100g panko breadcrumbs
  • 2 little gem lettuce
  • ½ a fennel bulb
For the mayonnaise:
  • 2 whole eggs
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 cloves black garlic
  • 200ml veg oil
To garnish:
  • Parmesan shavings

Method

Tear the tarragon, add to a bowl containing 250g of chicken and season well with salt and pepper.

Mix it together and roll the mixture into balls, about the size of a golf ball. Roll them in the flour, followed by the egg and finish in breadcrumbs.

Add the balls to the deep fat fryer and cook for 3-4 minutes

Drain onto kitchen paper to get rid of excess grease.

For the mayonnaise: place the eggs and mustard in a food processor, and blend until pale and creamy. With the motor running, pour in the oil in a slow, steady stream, until the mayonnaise is thick. Mix in the black garlic and season to taste then transfer to a pipping bag

Quarter the baby gem lettuce and place in iced water with the fennel to refresh the leaves.

To serve, pipe the black garlic mayonnaise on to the place. Place the meatballs on top. Decorate using small fennel leaves and grate over the parmesan.

Ingredients

  • 250g minced chicken thighs
  • 1 small bunch tarragon
  • 75g plain flour
  • Salt and pepper
  • 3 beaten eggs
  • 100g panko breadcrumbs
  • 2 little gem lettuce
  • ½ a fennel bulb
For the mayonnaise:
  • 2 whole eggs
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 cloves black garlic
  • 200ml veg oil
To garnish:
  • Parmesan shavings

Method

Tear the tarragon, add to a bowl containing 250g of chicken and season well with salt and pepper.

Mix it together and roll the mixture into balls, about the size of a golf ball. Roll them in the flour, followed by the egg and finish in breadcrumbs.

Add the balls to the deep fat fryer and cook for 3-4 minutes

Drain onto kitchen paper to get rid of excess grease.

For the mayonnaise: place the eggs and mustard in a food processor, and blend until pale and creamy. With the motor running, pour in the oil in a slow, steady stream, until the mayonnaise is thick. Mix in the black garlic and season to taste then transfer to a pipping bag

Quarter the baby gem lettuce and place in iced water with the fennel to refresh the leaves.

To serve, pipe the black garlic mayonnaise on to the place. Place the meatballs on top. Decorate using small fennel leaves and grate over the parmesan.