Serves 4
For the chicken breast: 4x chicken breasts. Salt and pepper. Olive oil. 125g unsalted butter. Thyme. 4 cloves peeled garlic.
Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70deg cel. Cut breast in half.
For the crispy thigh: 4x de-boned and skinned chicken thighs. 75g Panko breadcrumbs. Handful of picked flat leaf parsley. 1 garlic clove. 25g plain flour. 1 whisked egg white. Salt and pepper.
Place Panko, garlic and flat parsley in blender, and blend until combined (be careful not to over-blend as mix will stick together). Put the chicken thighs into the flour, coat thoroughly and dust off excess flour, then place in the egg, coat thoroughly, remove excess, and then place them in the breadcrumb mix. Gently push the crumb onto the thigh, and then place on a separate plate. Deep fry at 175 deg cel, until golden brown and thoroughly cooked (core temperature of 75 deg cel), finish in the oven if necessary. Trim edges of the thigh.
For the broccoli: 1 large head of broccoli. 10g cider vinegar. 30g water. 10g sugar. Xantham gum.
First cut the stalk away from the head, slice off the round edges to trim of the tough green skin. Slice as fine as possible on the mandolin. Mix the vinegar, sugar, and water together. Place the stalk in the mix. Then cut the head of the broccoli in small florets and are roughly the same size. Add to a pan of salted boiling water and when cooked refresh in iced water, reserving the cooking liquid. Blend with some of the cooking water if needed, adding a little xantham gum at a time to emulsify mix, and seasoning.
For the beetroot ketchup: 230g cooked beetroot. 100g beetroot juice. 20g cider vinegar. 25g sugar. Pinch of Maldon sea salt. Ultratex.
Combine all the ingredients, apart from the ultratex. Blend until smooth, then heat to 85 deg cel for 2 minutes. Add a little ultratex at a time, until to reach ketchup consistency.
For the roast beetroot: 1 small cooked beetroot. Olive oil. Salt and pepper. Teaspoon of picked thyme.
Preheat the oven to 190 deg cel. Cut the beetroot into 4 wedges. Lightly coat the beetroot in olive oil, salt, pepper, and thyme. Roast in the oven for 10 minutes.
For the King oyster mushroom: 2 King oyster mushroom. Salt. Pepper. Olive oil.
Preheat oven to 180 deg cel. Cut the mushrooms in half, and lightly criss-cross. Heat a frying pan to medium-high heat, and add splash of olive oil. Add the mushrooms, scored side down, and lightly colour. Then place in oven for 5 minutes or until cooked.
For the jus: 500ml chicken stock. 1 shallot. 1 clove of garlic. 10 sprigs of thyme. 100ml white wine.
Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½, and strain through a chinois.