Roast Chicken, Buttermilk Purée, Crispy Wild Rice, BBQ Infused Jus | Underground Cookery School

Ingredients

• 4 chicken breasts
• salt and pepper
• olive oil
• 400g buttermilk
• Maldon sea salt – to taste
• Juice of ½ lemon
• Ultratex – 8g to 20g
• 300g Brussel Sprouts
• 1 Glove Garlic – finely chopped
• 2 tbsp Onion – Chopped into small pieces
• 1 Clove Garlic- sliced
• 1/2 Green Pepper – Chopped into small pieces
• 1 tsp Tomato Purée
• 4 tbsp White Wine Vinegar
• 1 tsp Smoked Paprika
• 1 tsp Worcester Sauce
• 1 tsp Brown Sugar
• 1 tsp Treacle
• 1 tsp Yellow Mustard Seeds
• 100ml Pineapple Juice
• 300ml Chicken Jus
• 30g Wild Rice
• Veg Oil