Chicken and Truffle Sandwich

A recipe by Dan Hunter, taken from Brae - Recipes and stories from the restaurant
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For 4 people

Ingredients for the fenugreek oil:

140g fenugreek seeds

500ml olive oil

Ingredients for the chicken terrine:

1kg chicken wings

fenugreek oil (see above), to cover

1g gold leaf gelatine

75ml reduced chicken stock, warmed

Ingredients for the fenugreek mayonnaise:

4 egg yolks

5g Dijon mustard

10–20ml white wine vinegar

450ml fenugreek oil (see above)

20g chopped chives

salt, to taste

lemon juice, to taste

Ingredients for the truffle:

1 large Australian winter truffle

Method:

For the fenugreek oil

Combine the seeds and oil in a vacuum pack and heat at 70ºC (158ºF) for 3 hours. Leave to cool naturally and leave at room temperature for a minimum of 3 weeks prior to using.

For the chicken terrine

Preheat the oven to 100ºC (212ºF). Joint the wings and place them in a baking tray. Cover with fenugreek oil and confit in the preheated oven for 3 hours or until soft. Remove the wings from the oil and, while still warm, pick off all the meat. Pack 750g of the chicken meat into a lined terrine mould or similar.

Dissolve the gelatine in the hot chicken stock and pour it over the chicken, ensuring it works its way into any gaps. Wrap the terrine with clingfilm (plastic wrap), weight it heavily and refrigerate overnight or until firm.

For the fenugreek mayonnaise

Combine the egg yolks, mustard and vinegar and slowly whisk in the oil.

Season with salt and lemon juice then fold in the chives.

For the truffle

Brush the truffle to remove any dirt or impurities, then shave it into nice large slices.

To serve

Carefully unmould the chicken terrine and cut into rectangular pieces. Place a dollop of mayonnaise on each piece of terrine, then build ‘sandwiches’ using the truffle slices as if they were bread, so you have mayonnaise-topped chicken between 2 slices of truffle. Season with salt and serve.

BUY BRAE

• For a restaurant under two years old, Brae is receiving amazing international critical acclaim. Hunter has featured in articles in Eater, Fine Dining Lovers, Bon Appetit, Grub Street, New Yorker a well as all the Australian food press.

• "One of the great meals in the world" and "It is so good it is almost depressing" –Anthony Bourdain reviewing Dan Hunter at previous Australian restaurant The Royal Mail.