ARC RAIDERS SPECIAL WITH BABISH
Ingredients: Fresh Apricots, Agave (or sweetener of choice), White Sesame Seeds, Black Sesame Seeds, Golden Flax Seeds · 240 min cook time · 800kcal · ₩50,800
Ingredients
0.22kg Fresh Apricots, 2tbsp Agave (or sweetener of choice), 0.5cup White Sesame Seeds, 0.5cup Black Sesame Seeds, 0.5cup Golden Flax Seeds, 0.5cup Sunflower Kernels, 0.5cup Pepitas (Pumpkin Seeds), 1handful Dried Apricots, 1pinch Salt, 1tbsp Light Brown Sugar, 0.45kg Linguine Pasta, 0.45kg Oyster Mushrooms, 0.5cup Green Sicilian Pitted Olives, 1head Garlic, 2ea Shallots, 2ea Lemons, 1bunch Chives, 2tbsp Extra Virgin Olive Oil, 0.25cup Vermouth, 2oz Parmesan Cheese, 1whole Rooster, 3ea Prickly Pear, 2cup Chicken Stock, 1ea Onions
Instructions
1. Pit and quarter fresh apricots. Cook them in a medium saucepan with agave until they break down into a jam. Puree with an immersion blender and set aside to cool.
2. Toast black and white sesame seeds, golden flax seeds, sunflower kernels, and pepitas in a dry non-stick pan until fragrant. This will wake up their flavor.
3. Roughly chop dried apricots and add them to the toasted seeds. Add the apricot jam. Mix everything together and taste for seasoning. If it tastes off, it means one of your seeds has turned rancid. Add salt and light brown sugar.
4. Press the mixture into a small non-stick skillet (or silicone mold/brownie pan) and bake in a 300°F (150°C) oven for 1-2 hours until the seeds catch color and the fruit/sugar sets up. Let cool completely before slicing and serving.
5. Boil linguine pasta according to package directions, but pull it 1-2 minutes shy of the recommended cook time. It will finish cooking in the sauce.
6. Cut oyster mushrooms into bite-sized pieces. Roughly chop green Sicilian pitted olives. Smash and peel garlic cloves, removing the green stem if sprouted. Thinly slice shallots.
7. Zest and juice lemons. Chop chives.
8. Drizzle olive oil into a non-stick pan. Add mushrooms and a little extra oil, sautéing until they shrink and turn golden brown. Make space in the center, add oil, and sauté shallots until softened. Toss with mushrooms.
9. Add olives to the pan and sauté briefly. Deglaze with vermouth. Make space in the center, add oil, and sauté garlic and lemon zest. Season with salt and pepper.
10. Add pasta to the pan. Add lemon juice, pasta cooking water, and olive oil to emulsify into a sauce. Toss until the right consistency is achieved. Taste for seasoning and adjust with salt and pepper.
11. Grate Parmesan cheese over the pasta and toss. Serve with fresh chives.
12. Spatchcock the rooster by cutting out the spine and opening it flat like a book. Dry brine with kosher salt on the inside and outside. Let it sit at room temperature for at least an hour or in the fridge overnight.
13. Peel prickly pears. Blend them with chicken stock and strain through a fine-mesh sieve to remove seeds. This will be your braising liquid.
14. Cut onions into wedges and smash garlic cloves.
15. Brown the rooster skin-side down in a 12-inch high-walled sauté pan, weighing it down for even color. Set aside.
16. In the same pan, add onions, sliced lemons, dried apricots, garlic, and the prickly pear braising liquid. Dunk the rooster skin-side down into the liquid.
17. Braise in a 325°F (160°C) oven for about 2-2.5 hours until the rooster is tender and the skin is beautifully browned.
18. Serve the braised rooster. The fruit sauce helps with caramelization, giving the skin a beautiful color.
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