Name: Harvest Bird
Cook time: 240 min
Ingredients: 2 ea organic chicken breast- skinless; ½ cup olive oil; 2 sprigs thyme and rosemary; Salt and pepper to taste; 2 ea organic red beets; 3 tablespoons olive oil; Salt and pepper to taste; 2 cups orange juice; 3 tablespoons mustard seed; 5 whole star anise; ½ cup maple syrup; ½ white onion minced; ½ cup sliced mushrooms; ½ cup farfel; 3 tablespoons olive oil; 1 teaspoon rosemary- chopped; 2 ea whole eggs; ½ # sunchokes; 1 qt heavy cream; 1 lemon- juiced; Shaved breakfast radish; Micro greens; Beet puree

Harvest Bird

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Cook Time 4

Servings: 2

Ingredients Method

Ingredients

For Chicken Breast:

2 ea organic chicken breast- skinless
½ cup olive oil
2 sprigs thyme and rosemary
Salt and pepper to taste

For Roasted Beets:

2 ea organic red beets
3 tablespoons olive oil
Salt and pepper to taste

For mustard seed gastrique:

2 cups orange juice
3 tablespoons mustard seed
5 whole star anise
½ cup maple syrup

For Farfel dumpling:

½ white onion minced
½ cup sliced mushrooms
½ cup farfel
3 tablespoons olive oil
1 teaspoon rosemary- chopped
2 ea whole eggs

For sunchoke crumble:

½ # sunchokes
1 qt heavy cream
1 lemon- juiced

Garnishes:

Shaved breakfast radish
Micro greens
Beet puree

Method

For Chicken Breast:

Take your two chicken breasts and lightly season with salt and pepper. Place in vaccume sealed bag with your olive oil and herbs. Set sous vide water bath to 140 celcius and cook for 1 hour and 30 minutes. When done, remove from bag and slice into shape. Hold on a paper towel for plate up.

For Roasted beets:

Clean the beets of any dirt. Roll in olive oil and season with salt and pepper. Wrap in foil and place in the oven at 350 F for 1-2 hours depending on size. When done, remove from foil. Keeping the skin on, slice in half and reserve for plate up.

For Mustard Seed Gastrique:

In a sauce pot on low heat, combine all ingredients and bring to a simmer for 10 minutes. Remove from the heat and let cool. Remove star anise and cool.

For Farfel dumpling:

In a medium saute pan, add 1 tablespoon butter and sweat onions until translucent. Add mushrooms and stir. Cook mushrooms until tender and add farfel. Mix together and add herbs. Remove from heat and transfer to a mixing bowl add in your eggs and combine. With your hands, mold the farfel and press into a ring mold. Bake in the oven at 350F for 15 minutes until edges turn crispy.

For sunchoke crumble:

Peel sunchokes and hold in water with ½ lemon juiced. When ready to cook, remove from lemon water.
Cut sunchokes into smaller pieces and place cream and sunchokes in a sauce pot on medium heat. Cook sunchokes for 15-20 minut4es until tender. Once tender, strain and blend the sunchokes in a vitamix with salt and pepper until it turns into a glue like consistency paste. Transfer sunchoke paste to a bowl and set deep fryer to 350.
Slowly pour sunchoke paste into the fryer ( like tempura) fry until golden brown and remove with spider. Hold crumb on paper towel.

For Plate up:

Start with mustard seed gastrique. Spoon a full portion of your sauce and press/ pull for desired swoosh.
Take your chicken breast and press one side into sunchoke crumb until coated. Plate off center next to your gastrique. Place farfel dumpling and roasted beet next to the chicken breast . garnish around with dots of beet puree and micros until desired look is accomplished.