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Flat-iron chicken, jersey royals, samphire, shaved raw vegetables, chicken jus.
Ingredients
½ Chicken (1.2kg bird, deboned, portion should be roughly 300g net)
50g Jersey royals, cut into 1cm pieces
15g Samphire
1g Togarashi chilli seasoning
10g Fennel shaved
5g Treviso, each leaf sliced in 3rds
1g Blue watermelon radish
1g Spring onion, sliced long ways
Parsley, coriander, tarragon
15g Garlic aioli
1x lemon wedge
15g. Chicken Demi
5g Butter
MOP
- Season the chicken portion. In a non stick pan place the chicken skin side down on a medium to high heat and cook until the skin is crisp (2-3 minutes). Keep the chicken skin side down in the pan and place the pan in the rational oven at 190c for 5 minutes
- In a separate pan add the jersey royals, samphire & togarashi. Pan fry till warmed and the samphire is soft, finish with some lemon juice
- Place the pan with the chicken back on the stove and squeeze in the juice from the lemon wedge and a spoon of butter. Baste the chicken with the butter and lemon mix
- Heat some Demi in a sauce pan and finish with some butter
- Mix all the raw vegetables together and lightly dress with preserved lemon dressing and season
- Plate as per the picture above with the aioli placed next to the chicken after the sauce has been added
Chicken demi (48hour process).
Ingredients
20kg Chicken bones
10kg Meat trimmings (chicken/beef/lamb) (if you have)
3l White wine
3kg White onions (1/2 large cut, ½ finely diced)
3kg Carrots (1/2 large cut, ½ finely diced)
700g Celery (1/2 large cut, ½ finely diced)
300g Thyme
100g Rosemary
200g Garlic
2kg Leeks (1/2 large cut, ½ finely diced)
160g Tomato paste
MOP
- Roast off all the bones until dark brown.
- In the tilt skillet/stock pot sweat off the large cut half of the vegetables and deglaze with 1.5l of white wine
- Reduce the wine and then add all the browned bones
- Cover with water and leave to gently cook for 24 hours skimming every time you walk past. note. the stock must never boil at this stage
- The next day strain the stock, without cleaning the skillet/pan fry off the smaller cut veg 1 by 1 till golden brown
- Add the meat trimmings and colour
- Add the tomato paste and fry for 5 minutes
- Deglaze with 1.5l of white wine and reduce.
- Add the stock and simmer gently for 5 hours making sure to skim every time you walk past.
- Bring the liquid up to a boil and reduce till it lightly coats the back of a spoon.
- Once ready strain through muslin cloth and portion into quart containers
- Note: the chicken demi should have a glossy finish but not be too oily
House Vinaigrette
Ingredients
26g Rice vinegar
15g Lemon juice
5g. Salt
14g. Sugar
22g. Dijon Mustard
10g Olive oil
50g Vegetable oil
137g Pickle liquid
MOP
- Whisk the first set of ingredients together to form a paste
- Once the paste is formed whisk in the oils ensuring an emulsion is formed
- Finish by whisking in the pickle liquid
Garlic aioli.
Ingredients
30g egg yolk
10g fresh lemon juice
25g garlic, crushed or minced
5g Dijon mustard
250g rapeseed oil
3g Salt
MOP
- Add the egg, lemon juice, garlic, and mustard in a blender
- With the blender running on low speed, slowly add the oil, allowing to incorporate into the egg mixture. Season
Waiters Notes
Pan fried flatiron chicken served with seasonal vegetables and chicken jus
Verbiage:
Jus:
Jus is a meat based sauce made from reducing a meat based stock with either red wine or white wine.
Allergies Sulphites, Dairy, Egg, Mustard, Celery, sesame, traces of shellfish and molluscs from the nori in the togarashi spice
HACCP.
Full HACCP can be found on the FACT portal
- All chicken must be received chilled from the butchers block. Recorded temperature on the delivery must be a maximum of 5c
- When preparing the raw chicken ensure you use a Red coloured chopping board. Also note that you should wear rubber gloves and wash your hands and knives before and after preparation
- When storing the raw chicken please ensure this is stored refrigerated at a maximum of 5c
- All raw chicken must be given a use by date of 3 days inclusive of the day of delivery. For example: chicken delivered on the 1st must be used by the 3rd