~ 4 corn-fed chicken supremes (skin on)
~ 1 litre cold water
~ 100 g salt (10% brine)
Base Mousse
~ 125 g chicken breast, diced
~ 12–13 g egg white (~¼ of large egg white)
~ Pinch of salt
~ 75 ml double cream (cold)
~ Extra 10 ml double cream (to loosen)
Salami & Wild Garlic Fold
~ 7–8 g fennel & garlic salami trim, finely diced
~ 3–4 g shallot, finely diced
~ 1 g fresh thyme, chopped
~ Small chiffonade of wild garlic
~ Pinch of salt
~ 125 g butter
~ 1 shallot, finely sliced
~ ½ medium cauliflower, finely sliced
~ 5 g fresh thyme
~ 25 g white miso paste
~ 50 ml double cream
~ Salt, to taste
~ ½ large cauliflower (or 1 small), sliced into steaks
~ 75 g butter
~ ½ tbsp white miso paste
~ ½ tsp Dijon mustard
~ 10–12 small wild garlic leaves/shoots
~ 25 ml vegetable stock
~ 10 g butter
~ Pinch of salt
~ 120 ml reduced red wine jus
~ 2 tsp shallot reduction
~ 2 tsp chopped capers
~ 1 tsp chopped fresh tarragon
~ 1 tsp chopped fresh parsley
~ 40 g fennel & garlic salami, diced
~ 4 ml olive oil
~ 6 ml Harvey’s Bristol Cream sherry (add at plating)
~ 125 g shallots, finely chopped
~ White wine (enough to cover)
~ 2–3 g salt
~ Microplaned spring truffle
Shallot Reduction
Place chopped shallots in a small saucepan, cover with white wine, add salt.
Simmer gently until shallots are soft and wine reduces.
Cool and refrigerate.
⸻
Brine Chicken
Dissolve salt in cold water.
Submerge chicken supremes for 30 minutes.
Rinse lightly, pat dry.
Keep uncovered in fridge if time allows.
⸻
Chicken Mousse
Salami & Wild Garlic Fold
Gently render salami in a small pan over low-medium heat.
Add shallot, thyme, and pinch of salt; cook 2–3 minutes until shallots soften.
Remove from heat and chill.
Fold in chiffonade wild garlic once cool.
Base Mousse
Blitz chicken, egg white, and salt until smooth.
Slowly add 75 ml cold cream while blending.
Transfer to bowl, fold in extra 10 ml cream.
Fold in chilled salami & wild garlic mixture.
Refrigerate until ready to pipe under chicken skin.
⸻
Prepare Chicken
Loosen skin carefully.
Pipe mousse evenly under skin.
Chill at least 30 minutes to firm mousse before cooking.
⸻
Cauliflower & Miso Purée
Melt butter to edge of beurre noisette.
Sweat shallot and thyme until soft.
Stir in miso, cook 2–3 minutes.
Add cauliflower; cook until slightly caramelised.
Add cream, simmer until tender.
Remove thyme stalks. Blend smooth, pass through sieve, season, and keep warm.
⸻
Baked Miso Cauliflower
Slice cauliflower into steaks, halve.
Melt butter to light beurre noisette.
Confit cauliflower gently until tender and golden.
Mix miso and Dijon into a small amount of butter; brush over cauliflower.
Hold warm or refresh in 180°C oven for 4–5 minutes.
⸻
Wilt Wild Garlic
Heat vegetable stock and butter.
Wilt garlic 30–60 seconds.
Season lightly.
⸻
Charcuterie Sauce
Warm red wine jus.
Add shallot reduction, capers, herbs, and diced salami; simmer 2–3 minutes.
Stir in olive oil.
Finish at plating: Remove from heat, stir in Harvey’s Bristol Cream, spoon immediately.
⸻
Cook Chicken
Preheat oven to 180°C.
Place skin-side down in cold pan, slowly render skin until crisp and golden (6–8 minutes).
Turn chicken over, transfer to oven, cook 10–14 minutes until mousse reaches ~70°C internally.
Rest 5 minutes before slicing.
⸻
Plating
Spoon cauliflower purée onto plate.
Slice chicken showing mousse layer; place atop purée.
Arrange baked cauliflower beside.
Spoon charcuterie sauce around and partially over chicken.
Add wilted wild garlic.
Finish with microplaned spring truffle if desired.
~ 4 corn-fed chicken supremes (skin on)
~ 1 litre cold water
~ 100 g salt (10% brine)
Base Mousse
~ 125 g chicken breast, diced
~ 12–13 g egg white (~¼ of large egg white)
~ Pinch of salt
~ 75 ml double cream (cold)
~ Extra 10 ml double cream (to loosen)
Salami & Wild Garlic Fold
~ 7–8 g fennel & garlic salami trim, finely diced
~ 3–4 g shallot, finely diced
~ 1 g fresh thyme, chopped
~ Small chiffonade of wild garlic
~ Pinch of salt
~ 125 g butter
~ 1 shallot, finely sliced
~ ½ medium cauliflower, finely sliced
~ 5 g fresh thyme
~ 25 g white miso paste
~ 50 ml double cream
~ Salt, to taste
~ ½ large cauliflower (or 1 small), sliced into steaks
~ 75 g butter
~ ½ tbsp white miso paste
~ ½ tsp Dijon mustard
~ 10–12 small wild garlic leaves/shoots
~ 25 ml vegetable stock
~ 10 g butter
~ Pinch of salt
~ 120 ml reduced red wine jus
~ 2 tsp shallot reduction
~ 2 tsp chopped capers
~ 1 tsp chopped fresh tarragon
~ 1 tsp chopped fresh parsley
~ 40 g fennel & garlic salami, diced
~ 4 ml olive oil
~ 6 ml Harvey’s Bristol Cream sherry (add at plating)
~ 125 g shallots, finely chopped
~ White wine (enough to cover)
~ 2–3 g salt
~ Microplaned spring truffle
Shallot Reduction
Place chopped shallots in a small saucepan, cover with white wine, add salt.
Simmer gently until shallots are soft and wine reduces.
Cool and refrigerate.
⸻
Brine Chicken
Dissolve salt in cold water.
Submerge chicken supremes for 30 minutes.
Rinse lightly, pat dry.
Keep uncovered in fridge if time allows.
⸻
Chicken Mousse
Salami & Wild Garlic Fold
Gently render salami in a small pan over low-medium heat.
Add shallot, thyme, and pinch of salt; cook 2–3 minutes until shallots soften.
Remove from heat and chill.
Fold in chiffonade wild garlic once cool.
Base Mousse
Blitz chicken, egg white, and salt until smooth.
Slowly add 75 ml cold cream while blending.
Transfer to bowl, fold in extra 10 ml cream.
Fold in chilled salami & wild garlic mixture.
Refrigerate until ready to pipe under chicken skin.
⸻
Prepare Chicken
Loosen skin carefully.
Pipe mousse evenly under skin.
Chill at least 30 minutes to firm mousse before cooking.
⸻
Cauliflower & Miso Purée
Melt butter to edge of beurre noisette.
Sweat shallot and thyme until soft.
Stir in miso, cook 2–3 minutes.
Add cauliflower; cook until slightly caramelised.
Add cream, simmer until tender.
Remove thyme stalks. Blend smooth, pass through sieve, season, and keep warm.
⸻
Baked Miso Cauliflower
Slice cauliflower into steaks, halve.
Melt butter to light beurre noisette.
Confit cauliflower gently until tender and golden.
Mix miso and Dijon into a small amount of butter; brush over cauliflower.
Hold warm or refresh in 180°C oven for 4–5 minutes.
⸻
Wilt Wild Garlic
Heat vegetable stock and butter.
Wilt garlic 30–60 seconds.
Season lightly.
⸻
Charcuterie Sauce
Warm red wine jus.
Add shallot reduction, capers, herbs, and diced salami; simmer 2–3 minutes.
Stir in olive oil.
Finish at plating: Remove from heat, stir in Harvey’s Bristol Cream, spoon immediately.
⸻
Cook Chicken
Preheat oven to 180°C.
Place skin-side down in cold pan, slowly render skin until crisp and golden (6–8 minutes).
Turn chicken over, transfer to oven, cook 10–14 minutes until mousse reaches ~70°C internally.
Rest 5 minutes before slicing.
⸻
Plating
Spoon cauliflower purée onto plate.
Slice chicken showing mousse layer; place atop purée.
Arrange baked cauliflower beside.
Spoon charcuterie sauce around and partially over chicken.
Add wilted wild garlic.
Finish with microplaned spring truffle if desired.
