| 1 |
Chicken sauce (jus gras): Put chicken bones, vinegar, peppercorns & salt in a pot cover with water & simmer for 4hrs until strong chicken taste has been obtained, pass into a clean saucepan & reduce to 150ml set to one side. |
| 2 |
Tarragon stuffing: Mince the chicken drumstick/ tenderloin meat then blend as smooth as possible. Add the egg white until a smooth paste has formed fold in the Versatie™ & chopped tarragon, at this stage add seasoning & place in a piping bag. Versatie™ adds richness whilst it elevates the tarragon.. |
| 3 |
Dutch cream mash: Peel potatoes, cut large dice, simmer in water with sea salt until potato is cooked process through a ricer. Boil Versatie™ & butter, fold through potato mixture until silky smooth then add seasoning. By using Versatie™ in the mash, it lets the hero of the element sing rather than using cream which can sometimes dull the natural flavours.. |
| 4 |
Glazed carrots: Peel carrots & cut into 5mm thick rounds, place in small saucepan with orange juice pinch sugar, pinch of sea salt and Versatie™. Simmer until carrots have glazed & almost all liquid has been absorbed. If further cooking required, add a touch of water & continue cooking carrots until it is ready. By using Versatie™ in this element, it brings a great shine to the glaze & does not separate like cream. |
| 5 |
Black garlic: Puree in a jug blender with the oil and salt until smooth, reserve in piping bag. |
| 6 |
Cooking free-range chicken: Set the sous vide machine (immersion circulator) to 63℃, season the thighs with sea salt and tarragon stalks & place in a vac pack bag or Ziplock bag if you do not have a vacuum sealer, place in sous vide machine for 2.5 hours until tender or internal temperature reaches 62℃. Slice the chicken breasts width ways across the side so almost butterflied then pipe in the tarragon stuffing equally between then roll tightly in glad wrap and tie the ends so it looks like a tube, drop into the sous vide machine (immersion circulator) for 1 hour 20 minutes. |
| 7 |
Garnish: Blanch the beans and mix together, gently cook the mushrooms in the butter until just cooked and reserve. |
| 8 |
To finish Heat all elements of the dish and finish the sauce by adding Versatie™ when the sauce has boiled to give a nice mouth feel and a great shine to the sauce. Pan fry the chicken thighs & the stuffed breasts until a light colour has been obtained. Arrange some mash on the plates and place the chicken breast/ thigh pieces on them. Place the carrots mushrooms & beans around the plate, place a few dots of the black garlic. Pour the chicken sauce around the plates and serve immediately. |
