Antony Scholtmeyer
Sansho peppered Kangaroo Island chicken with poached vegetables shitake mushrooms and foie gras veloute
Foie gras veloute
Ingredients
knob of butter
3 shallots
1 white of leek
1 clove of garlic crushed
500ml white chicken stock
2 fresh bay leaves
5 sprigs of thyme
100ml brandy
100ml white wine
400ml cream
50gm foie gras
salt ground white pepper
Method
Dice the shallots and leek.
Sweat the shallots, leek and garlic in a medium sized sauce pan with the whole butter until they are transparent
De-glaze the vegetables with 50ml of the brandy and reduce until there is no liquid left.
Add the white wine and reduce until there is no liquid left in the bottom of the sauce pan
Next add the chicken stock, bay leaves and the thyme and reduce the stock until it is 1/5th of its original quantity
Then add the cream and season to taste with salt and ground white pepper. Take off the heat and strain though a fine sieve
Store in a jug and cover with cling film. Keep warm.
Refrigerate the other 50gms of butter.
poached vegetables
Ingredients
12 baby turnips
12 baby carrots
18 shitake mushrooms
1 leaf of Konbu
500ml white chicken stock
salt/ground white pepper
Method
Peel the baby turnips and carrots. Trim the stalks from the shitake mushrooms
Poach for aprox 5 mins in the chicken stock with the Konbu, salt and pepper. Do not boil
Take from the heat and keep warm in the stock until needed
Kangaroo Island chicken breast roasted in sansho pepper
Ingredients
Pre-heat the oven to 200 degrees C (390 degrees F)
6 Kangaroo island chicken breasts
20gms ground Sansho pepper
salt ground white pepper
Method
Remove the fillet from the back of the chicken breast.
Season the chicken with the Sansho pepper, salt and white pepper.
In a hot frying pan seel the breasts 2 at a time skin side down first until they have a golden brown colour.
Seal the fillets for aprox 1 min on each side
Cook the breasts in the pre-heated oven for aprox 12 mins and they are firm to touch.
Take out of the oven and leave to rest in a warm place covered with foil.
To serve
Use 6 large plates or large bowl plates.
Arrange equal portions of the vegetables on the plates being careful that you drain all of the excess liquid from them.
Place the fillet over the vegetables and then slice the breast into 3 or 4 slices and arrange on top
Put foie gras into the jug with the veloute and whizz with the electric wand (or blender) until it becomes light and fluffy
Spoon the sauce around the plates and serve. N.B; You can whizz the sauce 1 or 2 more times to keep it light and frothy.