– Chicken Breast
4 boneless chicken breasts
– Carrot Puree
8 large carrots
Few sprigs of thyme
– Baby Carrots
12 baby carrots
– Romesco sauce
1 Red pepper
8 whole Almonds
½ a head of Garlic
25ml rice wine vinegar
100ml olive oil
– 12 large Sage leaves
Peel 8 large carrots and place in a tin foil en paupiette (‘pillow’) with a few sprigs of thyme and a splash of oil. Roast in the oven for 1 hour at 180 oC. Blend with a knob of butter and add cream until consistency is not grainy. Season to taste.
Vacuum pack 4 Chicken breasts with a few sprigs of thyme and a knob of butter, sous vide at 72 degrees for 25 minutes. Remove from bag, season and seal the skin side in a hot pan until golden brown, flip and add a knob of butter, nape until skinless side is golden brown.
Peel and clean 12 baby carrots and place in a pot with water until almost submerged with a knob of butter and a few sprigs of thyme and season. Cook dry until on side of each carrot is golden brown.
Deep fry 12 decent sized sage leaves in oil at 140 degrees. (.75 heat)
Roast 1 red pepper in oil until skin blisters then wrap up in a bowl to sweat. When cool skin and deseed.
Blanch 8 almonds in a little boiling water for 2 minutes and skin while still warm.
Roast half a head of garlic in foil for 45 minutes at 180 degrees. When cool squeeze all the garlic puree out of the husk.
In a blender, add the red pepper, garlic puree, blanched almonds, 1 tbsp rice wine vinegar and 20g mint. Blend and add olive oil until the puree is a little looser than a warm puree and semi pourable. Season to taste.
Serve with Vergelegen Premium Chardonnay.