Ingredients
Method
Ingredients
Moroccan chicken brown butter
- 50g butter
- 1 chicken breast
- 1 tsp Cajun spice blend
- Chicken stock
- 1 chicken frame
- 1 tsp MasterFoods garlic salt
- 1 tsp MasterFoods herb blend
- 50g canola oil
- 500ml water
- 30g butter
Sweet spiced corn purée
- 100g sweetcorn kernels
- 10ml olive oil
- 25g butter
- 50ml cream
- 50ml chicken stock, semi reduced
- 1 tsp MasterFoods Moroccan seasoning
Macadamia chicken skin crumb
- 1 chicken skin
- 50g macadamia nuts
- 1tsp MasterFoods Cajun seasoning
Pickled celeriac salsa
- 100ml chardonnay vinegar
- 50ml water
- 50g sugar
- 10g MasterFoods lemon pepper
- 4g salt
- 30g sweetcorn kernels
- 1 apple
- 1 red pepper
- 1 celeriac
Tuile
- 20g flour
- 30ml olive oil
- 60ml water
- 5g MasterFoods Cajun seasoning
This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.
Method
Moroccan chicken brown butter
- Break down your chicken. Reserving breast and skin from the chicken. Keep the frame and trimmings for the stock.
- Place the butter into a pan and heat until foamy and brown.
- While warm add a pinch of cajun seasoning and salt.
- In a Sous vide bag place your chicken breast and cover with butter.
- Cook in the water bath for 45 mins at 65°C.
- Bring out of the water bath and let rest for 10 mins before serving.
Chicken stock
- Heat the pot with oil until smoking, caramelise the frame trimmings.
- When golden, add in spices and your water.
- Reduce until nice and thick.
- Strain into a frying pan and keep warm.
- When almost ready finish with butter to create a nice rich Jus
Sweet spiced corn purée
- Sweat off sweet corn in a pan with butter and olive oil until soft.
- Add in liquid and cook until the corn is completely soft
- Transfer into a food processor with Moroccan seasoning and blend until smooth
- Pass through a fine sieve to get rid of corn husks
- Adjust thickness and check seasoning if necessary
Macadamia chicken skin crumb
- Preheat the oven to 180°C and prepare 2x baking trays with baking paper.
- Spread the chicken skin out on one tray lined with baking paper.
- Season with salt and Cajun seasoning.
- Roast your macadamia nuts for 10mins at 180°C, reserve to the side
- Bake Chicken skin at 180°C until golden for about 25 min.
- Leave both to cool before chopping into a crumb.
Pickled celeriac salsa
- Heat all pickle elements and bring to the boil.
- Lightly char the skin of the corn in a hot pan.
- Pour charred corn into the hot pickle liquor
- Dice capsicum and add this into the pickle liquor.
- Peel celeriac, chop into 2cm thick rounds. Turn the celeriac rounds with a peeler to create ribbons. Add into the pickle liquor.
- Dice the apple and add into the pickle mix
- Set aside, drain all elements 2 mins before serving.
Tuile
- Whisk all ingredients together until a light batter is made.
- Heat a pan over medium heat with canola oil.
- Pour in the batter to coat the bottom of the pan. The water will evaporate, and a coral structure will be left behind.
- Season and set aside
Assembly
- Drain pickle elements, season everything with a little salt and olive oil.
- Choose 3x long strips of celeriac.
- Assemble 3x rounds to the middle right of the plate.
- Spoon of pickled apple, capsicum and corn.
- Spoon on corn purée and drag the spoon back through the purée to create a beautiful teardrop look.
- Brush the chicken breast with a little chicken jus, and sprinkle on the skin crumb.
- Place on top of the corn purée.
- Place tuile on top of the pickled ribbons to add height, season with a little salt and enjoy.