Slow-grown Rooster Breast, Vegetables and Roasted Nori Oil - Chef Recipe by Aaron Schembri.

Ingredients

4 x 100 g slow-grown rooster breast skin on
200 g nori jam
200 g butter, softened
250 g peeled carrot
250 g water
50 g olive oil
4 asparagus spears, sliced into 2 cm pieces
4 silverbeet leaves, or spinach
10 g ponzu
50 g mizuna
12 wild garlic or chive flowers
250 g carrot, skin on
140 g sugar
80 g potato starch
10 g salt
30 g water
10 nori sheets
100 g olive oil

Method

Check the breast for any cartilage or bones trim if required. Season the skin with table salt and cover with cling wrap and leave to come up to room temperature. Alternatively, if you have a sous vide circulator you can cryavac the breasts and cook at 64 C for 1 hour, ensure the breasts are not overlapping in the bag and the skin is covering the breast completely.

While you are waiting for the breast to come up to room temperature or they are cooking. Blend the butter with 150 g of nori jam and set to the side.

Roughly chop the peeled carrots into 3 cm pieces and place in a pot with 250 g of water, cover with a lid and cook on medium unil soft, around 20 minutes. While you are waiting for the carrot to cook, turn on a gas flame and wave the nori sheets one by one over the flame until they are crisp but not burnt, blend with 100 g olive oil and set aside.

Once cooked, drain the water and place the carrot into the blender with 30 g olive oil and 50 g nori jam. Blend on high until it is a puree. You can adjust the consistency using the carrot cooking liquid. Season to taste.

Roughly dice skin on carrots and boil in water without a lid until they are soft. Place them in the blender with the sugar, salt, potato starch and 30 g cooking water. Blend on high. Spread thinly on a baking mat and bake at 160 C until crisp about 12 minutes. If it’s a sheet break the pieces into shards and set aside.

Heat the oven to 130 C, heat up a pan to medium heat and add some oil, place the breast in skin side down. Cook the skin for about 4-5 minutes and then cover the pan with foil and place in the oven. Using a thermometer, cook the rooster or chicken until the internal temperature reaches 62 C. Remove from the oven and let it rest for 5 minutes on a tray.

Plate up:

Place a pot on the stove and bring it up to the boil season with about 8 percent salt.

Warm up the carrot puree until just warm.

Heat up a pan to medium heat and place your sous vide or oven-roasted breast skin side down in the pan and cook until crisp, turn the heat down to low and add a couple of tablespoons of nori butter. Baste the breast in the nori butter on removing from the heat. By only cooking the chicken on the skin you are reducing the chance to dry out the breast dramatically.

Blanch your asparagus for 1 minute and your silverbeet for 10 seconds, season with nori oil (or olive oil) and salt.

Slice the breast in half mix the butter from basting the breast with the ponzu or lemon juice and some nori oil.

Put two slices of the breast on the plate leaving 3 cm gap, in the middle put the silver beet a nice dollop of the puree and asparagus.

Drizzle about 1 tablespoon of the ponzu butter-basting liquid over the breast and ingredients. Top it with fresh mizuna, carrot chips and garlic flowers and enjoy!

Recipe provided by Kadota