Chicken, Thyme and Pistachio
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Chicken
Ingredients
- 2 organic free-range chicken breasts
- 30 g of diced chicken liver
- 20 g whole pistachios
- 200 g chopped pistachios
- 100 g double cream
- 1 egg white
- 10 g picked thyme
- 10 g chopped parsley
Method
- Trim and season one of the chicken breasts and sear it on all sides in a very hot pan with oil (just sear, do not fully cook) then allow to cool completely.
- Make a mousseline by dicing and combining the other chicken breast with the egg white, thyme, parsley and seasoning then blend until smooth and pass through a drum sieve then combine with the cream.
- Sear the seasoned chicken liver in a hot pan with foaming butter (do not fully cook) then roast the whole pistachios and combine with the liver and allow to cool completely.
- Bind the cool liver and pistachios with a little of the mousseline and spread the liver mixture about 1 centimetre thick on to the bottom flat side of the chicken breast then sprinkle some of the chopped pistachios over the liver mixture and turn upside down on to a tray lined with a silicon mat, then using a small pallet knife, spread the remaining mousseline in a ½ centimetre layer over the rounded side of the chicken breast and cover completely with the rest of the ground pistachios.
- Bake at 180°C for about 15 – 20 minutes, depending on the size of the breast, then rest for 5 – 10 minutes before slicing in half lengthways.
Crispy egg yolk
Ingredients
- 1 organic free-range egg
- 50 g seasoned flour
- 50 g panko bread crumbs
Method
- Panne the yolk in the seasoned flour, then egg wash, then panko breadcrumbs (you have to be gentle) then deep fry at 190°C until lightly golden.
- Rest on kitchen paper and season with sea salt.
Carrot top purée
Ingredients
- 200 g hand-picked carrot tops
- 20 g butter
- 30 g glucose syrup
- Ultra-Tex
Method
- Pick the tender leaves from the carrot tops and blanch in boiling salted water for 2 minutes and refresh in ice water.
- Strain the carrot tops from the ice water and blend with the butter and glucose until smooth.
- Thicken with Ultra-Tex whilst blending until a smooth thick purée is formed.
- Season to taste then pass through a drum sieve and transfer to a squeeze bottle.
Potato fondants
Ingredients
1 King Edward potato
300 ml double reduced chicken stock
100 g clarified butter
Method
Slice the potato into 3 cm think rounds then punch out 6 circles with a small pastry cutter.
Fry one side of the fondants in the hot clarified butter until golden brown.
Transfer the fondants into a deep tray, fry’s side up, with hot chicken stock 2 thirds of the way up the fondants.
Bake at 180°C until cooked through.
Pickled onion
Ingredients
- 150 ml White Wine Vinegar
- 100 ml Water
- 50 g Sugar
- 2 Star anise
- 2 Cloves
- 10 White Peppercorns
- 10 Pink Peppercorns
- 10 Coriander seeds
- 3 Pickling Onions
Method
- Carefully peel the onions keeping the root and tip intact, then slice in half lengthways.
- Boil together the other ingredients to make a pickling liquor.
- Pour the hot pickling liquor over the onions and leave to pickle for 24 hours.
- Remove the onions from the pickling char the flat side in a hot dry non-stick pan until blackened, then carefully peel back the individual onion petals.
Baby carrots
Ingredients
- 6 baby carrots
- 50 g clarified butter
Method
- Wash and peel the carrots, then blanch in boiling salted water and refresh in ice water.
- Slice the carrots in half widthways, then season and re-heat by sautéing in clarified butter.