JOSE ANTHONY

HOUSE OF PLATES CASTLEBAR, IRELAND

Being an Indian, food and cooking is like part of Jose Anthony’s culture and was no different in his family either, growing up in a family that enjoyed cooking. Anytime his family got together it was a feast at the table with everyone wanting to cook something different, and Jose was able to be with them in the kitchen helping, watching, and learning the traditional methods and also with my father who was working in the hotel industry which only brought him closer and to be passionate about wanting to be a chef. Fortunately, unlike most Indian families, Jose wasn’t asked to consider a profession in engineering or medicine, his mum and sister backed his dreams of wanting to be a chef and was sent to Switzerland to one of the top hotel schools to study, this really helped shape his future and knowledge into the culinary industry. He moved to Ireland and it was here in Ireland that he had the opportunity to put his experience and knowledge incorporating French cooking techniques, methods to Indian dishes and introducing a lot of regional dishes from Southern India which people here never heard of. Having been fortunate to work under some amazing chefs, with Harish Rangroo for trusting with running his kitchen, teaching him the business side of the industry and being a mentor even till this day. Currently working at House of Plates under the guidance of award-winning Chef Barry Ralph where he has hands on experience about fermentation, foraging and working a menu based seasonal availability in Ireland.

CONFIT OF DUCK CHETTINAD

by JOSE ANTHONY

INGREDIENTS Confit Duck

2 duck legs / 8g sea salt / 2 tbsp chettinad spice powder / duck fat

Chettinad spice

½ tsp kalpasi bark, stone moss / 1 tsp green cardamom pods / ½ tsp star anise / 1 cinnamon stick / 2 tsp cloves / 1 tsp curry leaves / 2 tsp fennel seeds / 1 tsp black pepper / 2 tsp cumin seeds / 2 tbsp dried red chillies / 4 tbsp coriander seeds / 1 cup desiccated coconut

Chettinad sauce

2 tbsp vegetable oil / 2 onions, finely sliced / 2 tomatoes, chopped / 1 tbsp ginger garlic paste / 2 bay leaves / 2 cardamom pods / 2 tbsp chettinad spice powder / 1 tbsp toasted coconut / 10 curry leaves / 2 cinnamon sticks / water as required

Method

Cure the duck first with salt and 2 tablespoons of the spice blend, for 24 hours. Rinse the duck legs under cold running water to remove the excess salt and spices. Pre-heat the oven to 140C. Add enough of the duck fat to cover legs and cook in the oven for 3 hours or until completely tender. Remove and allow to cool in the fat, being sure to remove from the fat while still slight warm. Toast the whole spices and desiccated coconut individually in a dry pan over a medium heat until aromatic, then transfer into a spice grinder and grind together to a coarse powder. Heat the oil in a saucepan, add the whole spices and sauté over a medium heat until the seeds crackle. Add the onions and continue sautéing until it turns soft and light brown. Stir in the ginger garlic paste and cook till the onions start to catch to the bottom of the pan. Add in the tomatoes and cook till tomatoes soften. Add the curry leaves and spice powder and sauté till the oil starts to separate, add in the required amount of water, and cook till the sauce thickens. Serve this with steaming idlies and asparagus thoran.