- Prep: 50 min
- Cook: 20 min
- Yield: 1 serving
Ingredients
For Lactobacillus Brine
100 gm yoghurt
10 gm salt
5 gm black pepper
300 ml water
10 gm sugar
5 gm cajun seasoning
For Romesco Sauce
200 gm roasted bell pepper
2 garlic cloves
150 gm slivered almonds
100 gm tomato puree
10 gm flat parsley
5 ml sherry vinegar
2 gm smoked paprika
For Pickled Beats
1 baby beetroot
100 ml white wine vinegar
50 gm sugar
50 gm button mushrooms, sauteed with garlic
Snow peas, blanched and butter saute
Directions
For Lactobacillus Brine
1. Prepare a brine with salt, sugar and water. Add whisked yoghurt, cajun seasoning and black pepper powder.
2. Put the chicken leg in the brining for a minimum of 2 hours.
3. Cook the chicken leg on a very high flame on a hot grill or cast iron pan.
4. Put it in the oven at 160°C for 10 minutes and rest the meat.
For Romesco Sauce
1. Blend roasted bell peppers, garlic cloves and slivered almonds with oil.
2. Add tomato puree and chopped parsley and check the seasoning.
For Pickled Beats
1. Pickling can be done one day prior. Mix white wine vinegar with sugar and water.
2. Put the cut beetroot in the mixture and leave it overnight for better results. Saute the garlic mushrooms and keep them aside.
Assembly
1. On a plate firstly put the sauteed vegetables.
2. Put the pickled beets on one side and keep the crispy chicken leg on top of the vegetables.
3. Pour jus on top, garnish with romesco sauce and micro greens. Serve hot.
