Ingredients
. Chicken Roulade
2 chicken breasts, skin and bone on
250 g chicken meat
1 egg white (cold)
½ cup cream
1 tsp salt
1 tsp pepper
2 tsp fresh chopped herbs (sage, thyme and parsley)
1 clove garlic (finely chopped)
Charred Onion Purée
2 large white onions
2 cloves garlic
1 sprig thyme
1 bay leaf
3 cups water
Salt to taste
. Mash
4 potatoes
125 ml cream
50 g butter
Pickled Shimeji Mushrooms
1 punnet shimeji mushrooms
80 ml balsamic vinegar
2 cloves garlic
2 bay leaves
10 peppercorns
1 sprig thyme
3 teaspoons sugar
1 tsp salt
80 ml water
. Carrot Points
2 carrots
50 g butter
2 cups water
. Chicken Jus
Chicken bones well roasted
1 sprig thyme
2 Onion skin on
1 whole bulb garlic
2 carrots
1 tsp pepper corns
2 bay leavesInstructions
Chicken Roulade
Butterfly chicken breast, cover with cling wrap and pound with a mallet until flat.
Place chicken meat in a food processor with egg whites and slowly add cream until combined.
Fold in finely chopped herbs and garlic.
Place mousse on flattened chicken breast, roll with cling wrap to create a cylinder.
Place chicken in a water bath for 40-min until internal temperature reaches 71 °C.
Remove plastic and sauté in pan for about 5 minutes until golden.
Wrap skin in foil and bake for 1 hour at 200 °C until golden and crispy.
Mash
Boil whole potatoes in salted boiling water until tender.
Heat cream and butter.
Mash potatoes with a masher and pass through a mesh sieve.
Fold in hot cream and butter mixture. Season with salt.
Charred Onion Purée
Peel two large onions and cut thin slices.
In a hot pan, sauté onions until the natural sugars caramelise.
Add three cloves of garlic and a sprig of thyme.
Add water to cover and simmer until water is evaporated. Blend until smooth.
Pickled Shimeji Mushrooms
Add all ingredients except mushrooms to a pot, bring to a boil.
While mix is boiling add Shimeji mushrooms and remove from the heat. Allow to cool before using.
Carrot Points
Peel carrots and cut into 4 cm chunks.
Cut and shape into pyramids.
Blanch for 8 minutes.
Finish off by heating up in butter, salt and water emulsion.
Chicken Jus
Roast chicken bones that were removed from breast.
In a pot, sauté onions, carrots, thyme, peppercorns and bay leaves.
Add roasted bones and cover with cold water.
Simmer for two hours. Strain off liquid. Reduce liquid to thicken.
Add wholegrain mustard to chicken stock.
