Ingredients for sous vide chicken breast
- 4 chicken breasts, with skin
- Salt, white pepper
- Pepper, white
- 1 sprig of thyme
- 1 sprig of rosemary
- 30 ml olive oil
To prepare the sous vide chicken breast
Season the chicken breasts with salt and pepper. Place into a vacuum bag together with the herbs and olive oil, and seal. Cook in a bainmarie at 60 °C for 35 minutes. Remove from the bag and fry skin-side down in clarified butter until crispy.
Ingredients for braised onions
- 50 g sugar
- 2 large onions
- 50 ml white wine vinegar
- 300 ml chicken stock
- 50 ml veal jus
- Salt
- 1 bay leaf
- 1 star anise
- 1 clove
- 2 juniper berries
To prepare the braised onions
Peel the onions and halve them crosswise. Caramelise the sugar. Add the onions and deglaze with the white wine vinegar. Top up with chicken stock and veal jus. Add the bay leaf, star anise, clove and juniper berries and season with a little salt. Allow the onions to marinate over a low heat until soft. Drain the stock and allow it to reduce, then glaze the onions in the stock.
Ingredients for pickled pearl onions
- 15 g sugar
- 50 ml white wine vinegar
- 150 ml water
- 5 g salt
- Mustard seeds
- Sprigs of tarragon
- 10 pearl onions
To prepare the pickled pearl onions
Peel the pearl onions. Bring the sugar, vinegar, water and salt to the boil, together with the mustard seeds and tarragon sprigs. Place the pearl onions into a preserving jar and pour on the hot stock. Cook on the Steam Setting at 100 °C for 10 minutes. Allow to cool. Halve the pickled pearl onions and brown them on the inside in a very hot pan.
Ingredients for the pickled shallots
- 15 g sugar
- 50 ml white wine vinegar
- 150 ml water
- 5 g salt
- Mustard seeds
- Sprigs of tarragon, according to preference
- 5 shallots
To prepare the pickled shallots
Peel the shallots and slice. Bring the sugar, vinegar, water and salt to the boil, together with the mustard seeds and tarragon sprigs. Place the sliced shallots into a preserving jar and pour on the hot stock. Cook on the Steam setting at 100 °C for 8 minutes. Allow to cool.
Ingredients for the creamed onions
- 20 g butter
- 100 g onion
- Salt, pepper
- 1 clove
- 40 ml Noilly Prat
- ½ star anise
- 1 juniper
- 150 ml vegetable bouillon
- 60 ml cream
To prepare the creamed onions
Sauté the onions in a pan with butter and spices. Deglaze with Noilly Prat and reduce until there is no more liquid. Add vegetable Bouillon and cream, and allow to simmer for half an hour. Blend to a smooth mixture using a food processor. Add a little salt as required.
Ingredients for the onion foam
- 1 potato weighing approx. 300 g (agria variety)
- 50 g deep-fried onions
- 150 ml milk
- 50 ml cream
- 10 g butter
- Salt, pepper, nutmeg
To prepare the onion foam
Peel the potatoes, dice and boil in salted water. Drain the water, allow any excess water to evaporate and strain the potatoes through a fine sieve.Bring the milk and cream to the boil, add to the strained potatoes and stir until smooth. Liquidise the deep-fried onions and fold into the slightly liquid potato mixture. Season to taste as required, place into an iSi bottle and insert a cartridge. Shake well and store in a warm place until it is needed.
Ingredients for the deep-fried onions
- 2 red onions
- 50 g flour
- Peanut oil for deep frying
- Salt
To prepare the deep-fried onions
Peel the onions and slice them into fine rings. Sprinkle the onion rings with flour and deep fry in hot peanut oil at 160 °C until crispy. Allow any excess oil to drip onto kitchen roll and then season with salt.
Ingredients for the pickled sea buckthorn
- 50 g sugar
- 50 ml water
- 2 tbsp sea buckthorn berries
To prepare the pickled sea buckthorn
Bring water and sugar to the boil. Add the washed sea buckthorn berries to the hot syrup and leave to marinate.
Ingredients for the sea buckthorn gel
- 75 ml lemon juice
- 50 ml lime juice
- 100 ml sea buckthorn juice
- 250 g simple syrup
- 6.5 g agar
- 6 g gellan gum
- 2 g citras
To prepare the sea buckthorn gel
Mix all the ingredients together and bring to the boil once. Chill until it forms a jelly, then process in a blender until smooth.
Cooking level for the sous vide chicken breast
Preheated
35 minutes | Steam setting at 60 °C
Cooking level for the pickled pearl onions
Preheated
10 minutes | Steam setting at 100 °C
To prepare the pickled shallots
Preheated
8 minutes | Steam setting at 100 °C