Garlic 3 ways wrapped in chicken and speck. Braised red cabbage.
Chicken is a perfect host for the garlic 3 ways - roasted, black, and raw. And all sealed in that tastiest of cured hams - speck. The braised red cabbage complements and highlights the taste and colour.
fresh garlic finely diced
black garlic cloves
removed from the skins, and quartered
2 large or 3 medium
in 4 long slices
Braised red cabbage
small red cabbage
or 1/2 a large one
red wine vinegar
freshly ground pepper
e.g. canola or grapeseed
brown chicken stock
fresh shiitake mushrooms
King oyster mushrooms
preferably new potatoes
or some other green leaf
Remove the roast garlic from the skins.
Bash the chicken breasts between to pieces of plastic wrap so that they are around 10-15mm thick.
Roll out a piece of plastic wrap onto you bench top.
Lay out the speck on the plastic wrap, extending length ways away from you. It should be roughly a square.
Lay chicken pieces onto the speck.
Distribute the roast garlic, fresh garlic, and black garlic across the chicken.
Using the plastic wrap to help, roll up the speck, chicken and garlic into a roulade.
Wrap the plastic wrap around the outside of the roll and put in the freezer for 30 minutes to make it more firm.
Remove the plastic wrap from the roll then tie with kitchen string, in 6-8 positions along the roll.
Place to roll in a sous vide bag along with 10 g butter and a couple of sprigs of parsley.
Sous vide at 63 degC for 2 hours.
Remove from the sous vide bag and discard the parsley. Pour the juices into a saucepan and retain for the gravy.
Broil under a hot grill until the speck gets a little crispy - just a few minutes, turning regularly.
Cut into serving sized pieces.
Braised red cabbage
Remove outer leaves and wash the cabbage.
Finely slice the cabbage.
Add the vegetable oil and butter to a large saucepan and place over a medium heat.
Add the cabbage to the saucepan, toss in the oil, and cook until the cabbage starts to soften.
Add the sugar, salt, pepper, red wine, vinegar, star anise and cinnamon stick.
Reduce the heat to maintain a simmer.
Simmer until the liquid has reduced to almost nothing and the cabbage is soft.
Remove the star anise and cinnamon stick.
In a saucepan bring the sous vide juices to a boil. Boil until scum forms on the surface. This is protein from the sous vide cooking process.
Finely dice the onion and dice the shiitake mushrooms.
In another saucepan sauté the onion and shiitake mushrooms in butter until the onion is soft and the shiitake mushrooms are starting to brown.
Add the brown chicken stock.
Through a fine strainer, pour in the sous vide juices. Discard the scum that remains in the strainer.
Simmer for 20 minutes.
Blend using and immersion blender. Doesn’t need to be thoroughly blended, we just need to thicken it up a bit.
Strain the gravy through a fine strainer. Use a spatula to push the liquid gravy though.
Coat the potatoes in olive oil then bake in a 180 degC oven for 1 hour, turning once.
Cut the king oyster mushrooms lengthways into halves or quarters, depending on their size.
In a skillet, fry the mushroom slices in butter until golden brown.