Chicken stuffed with chorizo mousse, served with a punchy garlic puree
For the chicken thighs:
8 boneless chicken thighs, skin on
1 chicken breast
10g egg white
For the patatas bravas:
500g new potatoes
500g tinned chopped tomatoes
1 Spanish onion
1 clove garlic
1 sprig of thyme
1 tsp paprika
1 bunch of parsley, chopped
For the charred corn and corn puree:
1 corn on the cob
300g frozen corn
For the black garlic puree:
10 garlic bulbs
3 black garlic bulbs
Start by making the chorizo mousse filling. Blend the chicken breast, chorizo and egg white until a smooth mousse. Beat the chicken thighs and lay side by side on cling film, skin side down. Pipe a line of the mousse along the length and roll the chicken to a long ballotine. Wrap in foil and place in an oven at 180C for 40 mins.
For the patatas bravas, cut the potatoes into quarters (or in half if small). Boil until tender. Drain and allow to cool. Sauté to get crisp. Meanwhile sauté the onion and garlic in a little oil. Add the tomato, thyme and paprika and cook down. Add the potatoes and finally the chopped parsley.
Clean the corn cob and boil for 20 mins, or until cooked. Cut in half lengthwise and in half sideways. Lay the cut sides on an oven tray and blowtorch the kernels to char. Place in an oven with a generous piece of butter and pinch of salt at 180C for 10 mins.
Place the frozen corn, butter and cream in a pan and simmer for 30 mins. Blitz in a food processor and pass. The consistency should be a loose puree, able to be dribbled from a squeezy bottle.
Boil the garlic bulbs in water from cold. Drain, replace the water and boil. Repeat a third time, cooking the garlic until soft. Blend along with the black garlic and a pinch of salt with a small amount of water to make a smooth puree.
To plate, cut the chicken into eight pieces. Place the chicken, corn on the cob and patatas bravas in the centre of the plate. Drizzle rings of the corn puree and black garlic puree around the plate.
Recipe: Tony Rodd