Pork Neck with Pine Mushrooms and Purple Congo Potato Puree
Promotional recipe by Brent Savage from “Bentley Contemporary Cuisine”, published by Murdoch Books i...
1 skinless cornfed chicken breast
2 corn on the cob
1 chorizo sausage
80g smoked almonds
4 slices jamon
Wrap chicken in jamon and roll into a cylinder shape with aluminium foil. Chill in the refrigerator.
Chargrill corn until cooked, then remove the kernals and set aside in a bowl with the
Transfer the chilled chicken and chorizo sausage to a frying pan and place in the oven at 180 degrees celsius for 12 minutes.
Rest for 4 minutes then remove the chicken from the foil. Slice the chorizo and plate.
Spoon over the corn mix and add a splash of good olive oil.