Charred Chicken Breast, Bombay Ratte Potatoes, Salsify Pakora, and Sweet and Sour Jus

For the chicken:
4 chicken breasts, skin removed
200g natural yogurt
2 cloves sliced garlic
Salt and pepper
Oil for cooking

Combine the yogurt, garlic and season to taste. Then add the chicken, and marinate for about 1 hr. Pre-heat oven to 180 deg cel. Heat a non-stick frying pan, with a generous amount of oil in, until smoking. Add the chicken breasts, and cook until yogurt caramelises, then turn over and repeat. Once complete, place on baking parchment and cook in the oven until core reaches 70 deg cel ( about 10-15 mins depending on size.

For the strained yogurt:
400g natural yogurt
Maldon sea salt
Muslin cloth

Place a strainer over a bowl, and put a piece of muslin on top. Place the yogurt in the muslin, and leave to drain out excess liquid, for about 1hr. When thick, place into a bowl and season with the salt.

For the Bombay Ratte potatoes:
400g Ratte potatoes
2 sliced red onions
4 cloves chopped garlic
1cm finely chopped ginger
1 tablespoon mustard seeds
1 tablespoon turmeric
1 tablespoon cumin
1 bunch of picked curry leaves
65g rice wine vinegar
75g water
1 tablespoon sugar
Oil for cooking
1 tablepoon tomato puree
2 tablespoons chopped coriander

Steam or boil Ratte potatoes until tender, then slice. Heat a generous amount of oil in a saucepan until hot, and then add the onions, sugar and ginger. Cook until starting to caramelise, then add the garlic. Cook for 2/3 more minutes, and then add the mustard seeds and curry leaves to toast, followed by the remaining spices. Toast for 1 minute more and then add the water, tomato puree, and rice wine vinegar. And simmer gently to cook out the spices, add more water if necessary, and then add potatoes and seasoning. Add coriander just before serving.

For the Salsify pakora:
2 sticks of salsify
150g self raising flour
2g salt
250g ice cold water (add more if necessary)
5g masala powder
50g Panko

Peel the salsify, to remove all the skin. Cut into 10cm batons, and place into cold water with a little lemon juice. Fill a suitable size saucepan with water, add lemon to taste, and salt.Cook until tender, drain , and dry. If the salsify is thick, cut into half, or even quarters, when cool. Preheat fryer to 180deg cel. Combine the dry ingredients (other than Panko), and mix thoroughly. Slowly add the water to get the batter consistency (you might not need all the water, or possible more). Lightly coat the salsify in the batter, then roll in Panko, and deep fry until crispy.

For the sweet and sour jus:
1 finely chopped onion
5 cloves of garlic, finely chopped
25g of peeled and finely chopped ginger
1 tablespoon turmeric
2 tablespoons ground cumin
1 tablespoon tomato puree
800g chopped tinned tomato
80g white wine vinegar
6 tablespoons caster sugar
Large pinch of Maldon sea salt
½ a red chilli, chopped
800ml concentrated chicken stock
Oil for cooking

Heat a medium size saucepan, and add a generous amount of oil. Fry the onion in the oil for 5 minutes, then add the garlic, chilli and ginger. Continue to cook, until everything is tender and just staring to colour. Then add the turmeric, cook out for 1 minute, and then add the cumin and cook for further2 minutes. Add a 100ml of water, and the tomato puree, and cook for a couple of minutes. Add the tinned tomatoes, sugar, vinegar, and salt. Cook for about 30 minutes, stirring occasionally, until mix is very thick and most of the liquid has gone. Then add the chicken stock, and continue to reduce over a medium heat, until the sauce thicken again and strain through fine chinois.

For the coriander oil:
330g coriander, stalks and leaves
1 tablespoon coriander seeds
350g grapeseed oil.
(Makes enough for 20 pax)

Roughly chop the coriander, toast the seeds, and place in Thermomix with the oil, blend for 30 seconds with no heat, and scrape down mix. Heat at 90 deg cel for 7 minutes, setting 3. Strain though muslin and chill over ice.Alternatively, blanch the coriander in boiling water and squeeze dry. Place in a blender with toasted coriander seeds and oil, and blend until smooth. Strain as above.

For the potato airbag:
2 teaspoon Sosa potato airbag
Oil for frying

Heat a medium pan, 1/3 full of oil, to 180 degrees celsius. Add the airbag, and stir until it all puffs up. Strain through a sieve and place on kitchen paper to remove excess oil.