Pepperberry and Hemp Chicken Breast - Chef Recipe by Vicky Austin

Ingredients

4 chicken breasts, wing and skin on
1 tsp pepperberry
1 tsp hemp crumble
100 g butter

Dauphinoise (makde day before):

10 royal blue potatoes, medium sized
500mL cream
1 tsp minced garlic
3 sprigs thyme
1 Savoy cabbage

Caramelised onion purée:
5 brown onions
500mL cream

Hemp salsa:

100 g semi-dried tomatoes
1 red onion
1 red capsicum
1 green capsicum
2 Tbs hemp
100mL olive oil
50mL red wine vinegar

Method

Chicken breast:

Trim the excess fat off the chicken and remove the tender.

Place in a bowl and sprinkle the hemp and pepperberry over the breasts, using a little olive oil to help coat the chicken.

Place the chicken in individual sous vide bags and add 25 g butter to each one. Sous vide at 70 C for 1 hour. Once done place into an ice bath.

Dauphinoise:

Peel and thinly slice the potatoes on a mandolin.

Heat the cream along with the garlic, thyme and salt and pepper

Line a baking tray with paper and begin to layer the potato slices. Every 2 layers add a ladle of cream. You want the Dauphinoise to be at least an inch high. Bake in the oven at 150 C for 45 minutes-60 minutes, until a skewer goes through easily.

Leave to cool slightly then place a sheet of baking paper on the top followed by a tray of the same size with something heavy to help press overnight. Portion into rectangles.

Caramelised onion purée:

Finely slice the onions, and place in a large pot with some olive oil. Brown the onions and add in the cream. Simmer for 15 minutes. Strain out the onions, reserving the excess cream. Blend to a smooth purée, adding more of the cream if too thick.

Cabbage:

Finely shred the cabbage using a mandolin, wash and set aside.

Hemp salsa:

Finely dice all the vegetables, add in the hemp, olive oil, vinegar and season with salt and pepper.

To serve:

Place Dauphinoise in the oven for 20 minutes.

In large pot filled with hot water, add chicken and bring up to temperature for 10 minutes.

Heat a frying pan large enough to fit all four chicken breasts in. Remove chicken from sous vide bags, reserving the juice for later.

Gently place the chicken in the hot pan, skin side down. Once the skin has got some nice colour turn over and add the reserved juice, reduce the heat to a simmer.

In a separate frying pan, add the cabbage and sauté. Add in a nob of butter and season.

Heat the purée.

Arrange on a plate and add a heaped spoonful of hemp salsa on top.

Recipe provided by Basalt by the Sea