1 chicken breast (180g)
10 garlic cloves, peeled and crushed
120ml clarified butter
8 bay leaves
Sea salt and crushed
white peppercorns, to taste
Multi-grains, cornflakes, caramelised popcorns and goma black sesame, for sprinkling
Edible flower petals, for garnishing
Organic Sweet Corn Purée
80g unsalted butter
1 onion, peeled and chopped
80g red sweet potatoes, steamed
250g (each) organic corn on cobs and Hokkaido corns, steamed and corn kernels removed
100ml chicken stock
50g whipping cream
Salt and freshly ground black pepper, to taste
For the organic sweet corn purée: Heat the unsalted butter in a sauté pan over a low heat and sweat the chopped onion until translucent. Add in the steamed red sweet potatoes, corn on cobs and Hokkaido corn kernels and sauté until well coated with the onion-butter fat. Add in the chicken stock and heat stock to a boil. Reduce heat and simmer until chicken stock has reduced. Transfer the organic sweet corn mixture into a food processor. Add in the whipping cream, and pulse until smooth. Season to taste with salt and freshly ground black pepper. Set aside.
Place the chicken breast into a vacuum pack and add in the crushed garlic, clarified butter, bay leaves and cloves. Seal the vacuum pack tightly and sous vide in a water-bath circulator at 65°C for about an hour. Cut the sous vide chicken breast into 4 slices and set aside.
Spread a thick layer of the organic sweet corn purée onto each serving plate and sprinkle with the multigrains, corn flakes, caramelised popcorns and goma black sesame over. Place a slice of sous vide chicken breast at side of the sweet corn purée and sprinkle with sea salt and crushed white peppercorns. Garnish with edible flower petals. Serves 2
*This recipe can be found in July-August 2014 Issue.