Poached Chicken, Chicken Fat Carrot, Barbecued Hispi, Caesar Dressing | Recipe by sousvidetools.com

Method

The Caesar salad just got a make over with this tantalising recipe from Tom Shepherd.

Chicken breasts

Simply wash and pat dry, season with salt and pepper and place into a sous vide bag along with a splash of vegetable oil and seal, cook for 60 mins at 58ºc, once cooked roast in a pan skin side down for added flavour.

Chicken fat carrot

Roast the chicken skin in the oven for 20 mins at 180ºc with a little salt and oil. Once skin has rendered, drain off and place inside a sous vide bag with two peeled carrots a touch of salt and seal. Now cook for 20 minutes at 92ºc. Keep the crispy skin to crumble and garnish the carrot with later.

Barbecued hispi

Simply half the hispi cabbage, begin to roast (in side down) in a pan with a little oil and seasoning, once caramelised, add a little butter and transfer to the oven for 20 mins until cooked, keeping the in side of the hispi facing down.

Caesar dressing

Combine all ingredients minus the oil into a blender, blend until a smooth paste, remove contents and transfer to a mixing bowl, with a whisk, gently start to incorporate the oil, until a thick mayonnaise consistency is achieved.

Chicken sauce

Roast off all your vegetables excluding the garlic and thyme in a pan until nicely caramelised, add the garlic and thyme along with the white wine, reduce to the liquid almost disappears, next add in your stock and reduce to a sauce like consistency, make sure pass through a sieve to achieve a clear, smooth, shiny sauce.