Cornish Red Chicken

Remove breasts, wings and legs.
Remove bone from legs and brine individual pieces for 30 mins.
Sous vide and cook 65c- 1 hour in steam oven.

Asparagus & Wild Garlic Puree

Finely slice asparagus and sauté in medium hot pan quickly. Add stock and cook until tender. When ready to puree add wild garlic and wilt.
Strain and blend until smooth. Adjust consistency.
Pass over ice.

Choux paste

Bring water, butter and salt to boil
Add flour and mix until smooth
Continue to whisk and beat for approx. 2 minutes or until dry
Leave in pan for 20 minutes covered with cartouche
Transfer to Kitchen Aid and slowly mix in eggs until smooth.

Pomme Dauphine

Bake potatoes in oven on salt until cooked.
When hot, scrap out potato and pass through tamis.
Weigh potato and mix with same amount of choux paste. Season with salt, truffle oil and chopped truffle.
Fry 190c until golden and crisp.

Chicken mousse

Dice lean chicken breast, paco with remaining ingredients and blitz 3 times from frozen.

Stuffed Morels

Trim and wash morels, mix all ingredients and pipe into morels.

Sauce Albufera

In a pan add chicken stock, sliced shallot, garlic, thyme and peppercorns and reduce to glaze.
In a separate pan reduce brandy, then Maderia to glaze and add to stock.
Add milk and cream, bring back to boil, add foie gras trim and slowly reduce to consistency.
Pass and reserve.

Chicken Jus

Roast Chicken wings in pan until golden all over.
Sweat shallots, garlic, thyme, bay and spices.
Add back chicken wings and deglaze with wine.
Reduce wine by 2/3 and add stock.
Reduce to consistency and pass.

To finish

Cook asparagus tips, rondels and wild asparagus in chicken emulsion and garnish