Elliot's Chicken, spice, corn

Moroccan chicken brown butter 

1. Break down your chicken. Reserving breast and skin from the chicken. Keep the frame and trimmings for the stock.  
2. Place the butter into a pan and heat until foamy and brown.  
3. While warm add a pinch of cajun seasoning and salt. 
4. In a Sous vide bag place your chicken breast and cover with butter.  
5. Cook in the water bath for 45 mins at 65°C. 
6. Bring out of the water bath and let rest for 10 mins before serving.  

Chicken stock 

1. Heat the pot with oil until smoking, caramelise the frame trimmings.  
2. When golden, add in spices and your water.  
3. Reduce until nice and thick.  
4. Strain into a frying pan and keep warm.  
5. When almost ready finish with butter to create a nice rich Jus   

Sweet spiced corn purée 

1. Sweat off sweet corn in a pan with butter and olive oil until soft.  
2. Add in liquid and cook until the corn is completely soft 
3. Transfer into a food processor with Moroccan seasoning and blend until smooth  
4. Pass through a fine sieve to get rid of corn husks 
5. Adjust thickness and check seasoning if necessary   

Macadamia chicken skin crumb 

1. Preheat the oven to 180°C and prepare 2x baking trays with baking paper.  
2. Spread the chicken skin out on one tray lined with baking paper. 
3. Season with salt and Cajun seasoning.  
4. Roast your macadamia nuts for 10mins at 180°C, reserve to the side 
5. Bake Chicken skin at 180°C until golden for about 25 min.  
6. Leave both to cool before chopping into a crumb.   

Pickled celeriac salsa  

1. Heat all pickle elements and bring to the boil.  
2. Lightly char the skin of the corn in a hot pan. 
3. Pour charred corn into the hot pickle liquor 
4. Dice capsicum and add this into the pickle liquor. 
5. Peel celeriac, chop into 2cm thick rounds. Turn the celeriac rounds with a peeler to create ribbons. Add into the pickle liquor. 
6. Dice the apple and add into the pickle mix 
7. Set aside, drain all elements 2 mins before serving.  

Tuile  

1. Whisk all ingredients together until a light batter is made.  
2. Heat a pan over medium heat with canola oil. 
3. Pour in the batter to coat the bottom of the pan. The water will evaporate, and a coral structure will be left behind.  
4. Season and set aside  

Assembly 

1. Drain pickle elements, season everything with a little salt and olive oil.  
2. Choose 3x long strips of celeriac. 
3. Assemble 3x rounds to the middle right of the plate.  
4. Spoon of pickled apple, capsicum and corn.  
5. Spoon on corn purée and drag the spoon back through the purée to create a beautiful teardrop look.  
6. Brush the chicken breast with a little chicken jus, and sprinkle on the skin crumb. 
7. Place on top of the corn purée.  
8. Place tuile on top of the pickled ribbons to add height, season with a little salt and enjoy.