Pepperberry and Hemp Chicken Breast - Chef Recipe by Vicky Austin Recipe | NZGFG
A nice, vibrant dish that highlights local and native ingredients with a French twist.
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Cooking tools:
- Sous vide circulator
- Mandoline
- Blender
- Fine-mesh sieve
- Sous vide bag
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Ladle
- Skewer
- Measuring cup
- Cutting board
- Chef's knife
- Plate
Ingredients
- 4 chicken breasts, wing and skin on
- 1 tsp pepperberry
- 1 tsp hemp crumble
- 100 g butter
- Dauphinoise (makde day before):
- 10 royal blue potatoes, medium sized
- 500mL cream
- 1 tsp minced garlic
- 3 sprigs thyme
- 1 Savoy cabbage
- Caramelised onion purée:
- 5 brown onions
- Hemp salsa:
- 100 g semi-dried tomatoes
- 1 red onion
- 1 red capsicum
- 1 green capsicum
- 2 Tbs hemp
- 100mL olive oil
- 50mL red wine vinegar
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