This distinctive chicken and black garlic recipe from Steven Smith is full of contrasting flavours, from the bright, fresh-tasting accompaniments of asparagus and peas, to rich, earthy black garlic and swirls of smoky charred leek purée. This recipe uses chestnut mushrooms, but Steven recommends using whatever fungi are seasonal and local to you at the time of cooking.
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For the foie gras sauce, place 375ml of the wine in a saucepan and reduce to 100ml. In a separate pan, bring the milk to the boil slowly
375ml of Gewürztraminer
585ml of whole milk
Remove from the heat and using a stick blender, blend in the foie gras, followed by the reduced wine and the juice of a lemon. Season to taste and set aside in a warm place until ready to serve
250g of foie gras, deviened, roughly chopped
1 lemon, juiced
Preheat the oven to 130˚C/gas mark 1/2
For the charred leek purée, cut the leeks in half lengthways and wash thoroughly. Use a very hot chargrill pan to blacken the leeks on both sides, then remove from the heat, trim down slightly and scatter evenly on the base of a saucepan
4 white leeks
Add enough water to just cover (200-300ml), bring to a boil and simmer until the liquid has reduced and the pan is almost dry. Transfer to a high-speed blender and blitz with the squid ink, a dash of soy sauce and the miso paste
1 tbsp of squid ink
1 tbsp of miso paste
1 dash of soy sauce
Once the purée is very smooth, press through a fine strainer, transfer to a squeezy bottle and set aside until required
Preheat oven to 150˚C/gas mark 2
Make a couple of incisions along the side of each chicken breast and stuff with the black garlic. Bake in the oven for 18 minutes, then remove and rest for 5 minutes
2 chicken breasts, good quality, skin on
1 black garlic clove
Meanwhile, cut the chestnut mushrooms in half and colour cut-side down in a hot pan with a dash of rapeseed oil. To finish, add a small knob of butter, toss to coat and season with salt
4 chestnut mushrooms
1 knob of butter
Trim the asparagus and peel up to the tip. Blanch in boiling salted water with the peas and broad beans for 1 1/2 minute. Strain, peel the broad beans, season all the greens and keep warm
4 asparagus spears
100g of broad beans
100g of fresh peas
Before serving, reheat the foie gras sauce, adding the remaining 25ml of wine to refresh the flavour
To serve, pipe the charred leek purée in swirls on the base of each plate. Slice each breast in half and place on top of the purée
Scatter the asparagus, broad beans, peas and mushrooms onto each plate. Drizzle with the foie gras sauce and garnish with pea shoots before serving
2 2/3 handfuls of pea shoots
25ml of Gewürztraminer
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