Chicken with Mushroom Puree & Rapeseed Emulsion

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Chicken with Mushroom Puree & Rapeseed Emulsion

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Adjust Servings:
4 free range chicken breasts
1 litre Water
40 grams table salt
transglutaminase powder to dust
Mushroom Puree
500 grams chestnut mushrooms
1 Onion
1 clove Garlic
200 grams dried ceps
200 grams Water
100 grams double cream
Rapeseed Emulsion
20 grams English mustard
20 grams white wine vinegar
20 grams chicken glace fully reduced white chicken stock
200 grams rapeseed oil
young onions
Hen - of - the - Woods mushrooms
herb oil
  • Serves 4
  • Medium


  • Chicken

  • Mushroom Puree

  • Rapeseed Emulsion

  • Garnish



This is a delicious recipe by Chef Tommy Blanks. The mushroom puree is to die for, while the chicken is cooked to perfection.


  1. Combine salt and water, submerge chicken breasts in the brine solution, leave for 24 hours.
  2. Remove chicken breasts from brine.
  3. Remove skins and scrape away any remaining fat.
  4. Adhere skins to chicken with Transglutaminase powder.
  5. Vacuum pac the breasts and place in waterbath for 1hr 20min at 62deg.
  6. Remove from waterbath and place breasts skin down on plancha until the skin is crispy.

Mushroom Puree

  1. Boil water and pour over dried ceps.
  2. Chop and sweat onions and mushrooms in butter for 10 mins.
  3. Strain off cep stock and pour over mushroom and onion mixture.
  4. Simmer until stock is reduced by half.
  5. Add double cream and reduce by half again.
  6. Season to taste and blend until puree is smooth.

Rapeseed Emulsion

  1. Whisk together mustard, vinegar and glace.
  2. Add the rapeseed oil slowly, whilst whisking continually until the mixture resmbles a mayonnaise consistency.


  1. Saute the mushrooms and young onions in butter.
  2. Assemble the dish and drizzle with herb oil.

Tommy Banks

The Black Swan at  Oldstead was created almost a decade ago by The Banks family, who have lived and farmed around Oldstead for centuries.  The dedication shown by the whole team, in this quiet corner of North Yorkshire, has resulted in national acclaim and award-winning cuisine; most recently culminating in placing 28th in the Sunday Times Top 100 Restaurants list. Since leaving school, Tommy has always been involved in The Black Swan kitchen in some capacity.  His flair and natural ability were evident from a young age.  Keeping close links with the surrounding area, Tommy developed his own unique style in the kitchen.  His commitment to sourcing local ingredients and foraging skills added greater authenticity to the seasonally changing menus and soon gained attention and national recognition.  As a result, at the age of twenty-four, Tommy became the youngest appointed Michelin Star Chef, when the Black Swan retained its star in September 2013 – an accolade he still holds today. There is a real sense of nature and the seasons at The Black Swan; of fresh tastes straight from the fields and woods; of age-old methods merging with dynamic modern innovation.  Running through everything is a true feeling of purpose.  Tommy and the team are committed to providing diverse and seasonal menus, which emphasises the short journey from field to plate.  To support this endeavour, a two-and-a-half acre kitchen was established in October 2014.  Time is dedicated each day to the cultivation and harvesting of the site, with a number of the kitchen and Front of House team closely involved in its developing story. The Black Swan is a undoubtedly a 'family' affair. The recognition and awards are celebrated amonst the whole team and Tommy leads from the front with purpose and vision.  They can all be rightly proud of their continuing achievements.

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