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

Poached Chicken, Chicken Fat Carrot, Barbecued Hispi, Caesar Dressing

Poached Chicken, Chicken Fat Carrot, Barbecued Hispi, Caesar Dressing Recipes
  • COOK TIME: 1 hr
  • PREP TIME: 20 mins
  • SERVES: 2


2 chicken breasts

2 large carrots

100g chicken skin

1 hispi cabbage

For the caesar dressing;

1 egg yolk

15g dijon mustard

10ml lime juice

3 anchovies

50g grated parmesan

150ml vegetable oil

For the chicken sauce;

1 white onion

100g mushrooms

1 carrot

3 cloves of garlic

sprig of thyme

1 litre chicken stock

250ml white wine


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.

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