The Artist

Free-range chicken with sweet corn and sage

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Serves four

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.

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