Ingredients
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Chicken
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4 free range chicken breasts
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1 litre Water
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40 grams table salt
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transglutaminasepowder to dust
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Mushroom Puree
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500 grams chestnut mushrooms
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1 Onion
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1 clove Garlic
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200 grams dried ceps
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200 grams Water
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100 grams double cream
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Rapeseed Emulsion
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20 grams English mustard
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20 grams white wine vinegar
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20 grams chicken glacefully reduced white chicken stock
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200 grams rapeseed oil
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Garnish
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young onions
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Hen - of - the - Woods mushrooms
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herb oil
Directions
This is a delicious recipe by Chef Tommy Blanks. The mushroom puree is to die for, while the chicken is cooked to perfection.
Chicken
- Combine salt and water, submerge chicken breasts in the brine solution, leave for 24 hours.
- Remove chicken breasts from brine.
- Remove skins and scrape away any remaining fat.
- Adhere skins to chicken with Transglutaminase powder.
- Vacuum pac the breasts and place in waterbath for 1hr 20min at 62deg.
- Remove from waterbath and place breasts skin down on plancha until the skin is crispy.
Mushroom Puree
- Boil water and pour over dried ceps.
- Chop and sweat onions and mushrooms in butter for 10 mins.
- Strain off cep stock and pour over mushroom and onion mixture.
- Simmer until stock is reduced by half.
- Add double cream and reduce by half again.
- Season to taste and blend until puree is smooth.
Rapeseed Emulsion
- Whisk together mustard, vinegar and glace.
- Add the rapeseed oil slowly, whilst whisking continually until the mixture resmbles a mayonnaise consistency.
Garnish
- Saute the mushrooms and young onions in butter.
- Assemble the dish and drizzle with herb oil.
