Free-range chicken with sweet corn and sage
For the sweet corn custard
3 cobs of sweet corn 1 tbsp. unsalted butter Salt to season Half a teaspoon of cornflour if required Take the corn kernels off the cob and juice them in a juicer. Cook the sweet corn juice over a double boiler until it coats the back of a spoon. Add the butter and salt and whisk until the butter is well incorporated. Refrigerate until required.
For the crumbed chicken
Three free-range chicken breasts, cut into long strips 1 cup of Japanese panko breadcrumbs 1 free-range egg 50g flour At the restaurant we cook the chicken “sous vide” (under vacuum in a water bath) for 15 minutes at 65 degrees. You can do the same at home. Put the chicken in a ziplock bag, heat water in a saucepan until it reaches 65 degrees. Check the temperature using a thermometer. Place the bag in the water and cook for 15 minutes. Once the chicken is cooked refresh it by placing the bag in iced water. Beat the egg lightly and crumb the chicken. To crumb, coat the chicken in flour, followed by the egg and then roll into the panko breadcrumbs. Set aside until ready to serve.
For the fried sage
100ml of canola oil 2 stalks of sage Pick the sage leaves off the stalks. Heat the oil and fry the leaves until crisp. Drain onto a kitchen towel.
Half a rock melon diced into 1 cm pieces Red radish thinly sliced 1 cob of sweet corn blanched Roasted pine nuts In a cast iron pan, shallow fry the chicken until golden brown on all sides. Drain the excess oil off on a kitchen towel. Spoon the sweet corn custard onto the center of the plate. Place the sliced chicken on top of the custard. Then arrange the rock melon, sage, sweet corn, radish and pinenuts around the plate. Finish with a few baby herbs. At the restaurant we add scampi to the dish along with vinegar powder and sweet corn snow.