Salt-roasted chicken breast, potato starch parsnips, ginger carrot purée, leeks with a dashi lemon purée

Try this wintery recipe of roasted chicken with seasonal leeks and parsnips, created by Tokara's executive chef, Richard Carstens.



For the salt-crust chicken
330g salt
165g flour
65g egg white
55ml water
4 chicken breasts
20g porcini powder

Mix salt, flour, egg white and water to form dough and roll out 5 mm thick. Dust chicken breast with porcini powder. Wrap in salt dough and bake at 130 ° C for 15 – 20 minutes. Remove salt crust.

For the leeks
Heat the grill to intense heat. Roast leeks until they look burnt on exterior. (The inside should have smooth texture of cooked vegetables.) Remove burnt layers and cool. Brush with olive oil, season with salt and reheat.

For the potato starch parsnips
2 peeled parsnips
2 litres water
80g rice

Combine ingredients in pot and simmer for 45 minutes. Cool. Wet lightly with water, roll in potato starch powder and deep-fry until crisp.

For the ginger and carrot purée
120g carrots peeled and chopped
10g grated ginger
1 shallot
30g butter

Sauté onion and ginger until soft. Add carrot, cover with vegetable stock and cook on medium heat until water has evaporated and carrots are soft. Blend in thermomix until smooth. Add cream if needed.

For the dashi and lemon cream
1 carrot
20g fennel bulb
1 leek
1 clove garlic
100ml mirin
700ml water
15g bonito flakes
10g konbu seaweed
200g roasted chicken bones
80ml cream
lemon juice

In a pressure cooker pot, sweat vegetables until soft. Deglaze with mirin. Add chicken bones, water, bonito and konbu. Pressure cook for 20 minutes and strain. Then add cream and reduce to the desired consistency. Add lemon juice to taste.


This recipe was designed for Eat Out by Richard Carstens, executive chef of Tokara.

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