Serves 4
For the chicken breast: you will need 4 chicken breasts, salt and pepper and olive oil.
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 Buttermilk Puree you will need:
- 400g buttermilk
- Maldon sea salt – to taste
- Juice of ½ lemon
- Ultratex – 8g to 20g
Mix the buttermilk, salt and lemon juice thoroughly. Whisk in a little ultratex at a time, until desired constancy is achieved. Place in piping bag.
For the Brussel sprouts you will need:
- 300g Brussel Sprouts
- 1 Glove Garlic – finely chopped
- Olive Oil
- Salt and Pepper
Finely slice the Brussel sprouts. Heat a large frying pan to a high heat, add a generous drizzle of olive oil, followed by the garlic and brussel sprouts. Stir continuously, adding a little water to allow them steam roast, season with salt and pepper. Cook until lightly roasted and golden brown, and drain on kitchen paper.
For the BBQ infused jus you will need:
- 2 tbsp Onion – Chopped into small pieces
- 1 Clove Garlic- sliced
- 1/2 Green Pepper – Chopped into small pieces
- 1 tsp Tomato Purée
- 4 tbsp White Wine Vinegar
- 1 tsp Smoked Paprika
- 1 tsp Worcester Sauce
- 1 tsp Brown Sugar
- 1 tsp Treacle
- 1 tsp Yellow Mustard Seeds
- 100ml Pineapple Juice
- 300ml Chicken Jus
Sweat the onion, green pepper and garlic in a little butter and oil, until soft. Then add tomato purée, and cook for one minute. Add remaining ingredients, APART FROM THE JUS, and reduce by half. Then add the jus, and reduce again by half. Pass through a chinois, and reduce more if necessary
For the wild rice you will need:
- 30g Wild Rice
- Veg Oil
Heat a small pan of vegetable oil to 220 deg cel. Before you fry the rice, have an empty pan with a sieve over it and a tray with kitchen paper on it ready. Place the rice in the oil, and cook until it puffs. Immediately drain thought the sieve, and then onto the tray. Lightly season with fine sea salt
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