Steamed chicken breast, fresh ground polenta, pumpkin foam

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Recipe's preparation

Polenta

Remove kernels from the corn cobs. Spread evenly over a baking tray and place into a dehydrator or low oven and dehydrate for 8 hours or until golden yellow and dry. Set aside to cool.

Place 200 g of reserved dehydrated corn into mixing bowl and mill 20 sec/speed 10. Transfer into a bowl and set aside. Place remaining dehydrated corn into a sealable container and store.

Place a seperate bowl onto mixing bowl lid and weigh cheese into it. Set aside.

Place milk into mixing bowl and heat 10 min/100°C/speed 2.

Insert butterfly whisk. Cook 5 min/90°C/speed 2, slowly pouring reserved milled corn through hole in mixing bowl lid. Scrape down sides of mixing bowl and butterfly whisk with spatula.

Cook 10 min/90°C/speed 2, slowly adding butter and reserved cheese through hole in mixing bowl lid. Season with salt and pepper. Transfer into a thermal serving bowl or other large bowl and cover to keep warm.

Steamed chicken breast

Place onion, garlic and thyme into mixing bowl and chop 3 sec/speed 7.

Scrape down sides of mixing bowl with spatula and cook 2 min/100°C/speed 1. Set aside to cool in mixing bowl for 10-15 minutes.

Add butter and combine 20 sec/speed 6. Transfer into a piping bag and set aside. Clean and dry mixing bowl.

Insert a finger under the skin of the chicken. Pipe 1/4 of the butter mixture under the skin of each chicken breast. Carefully spread the butter mixture evenly under the skin of each chicken breast. Transfer chicken breast into seperate snap lock bags, seal and set aside.

Place water into mixing bowl. Place Varoma dish into position and place 2 of the snap lock bags into it. Insert Varoma tray and place remaining two bags onto it. Secure Varoma lid and cook 20 min/100°C/speed 2.

Rotate chicken breast between Varoma dish and tray to allow for even cooking. Secure Varoma lid and cook 15 min/100°C/speed 1.

Add beans and pumpkin around chicken breast onto Varoma tray and steam 5 min/100°C/speed 2. Transfer chicken and vegetables into a thermal serving bowl or other large bowl, cover and set aside to keep warm. Rinse and dry mixing bowl.

Pumpkin foam

Place pumpkin into mixing bowl and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add cream, salt and pepper and cook 14 min/80°/speed 4, then blend 10 sec/speed 4-10, gradually increasing speed from speed 4 to speed 10. Transfer into a siphon gun and charge with 2 gas charges.

Assembly

Take chicken out of snap lock bags and place onto paper towel. Place a non-stick frying pan over low heat and add oil. Sprinkle chicken skin with salt and place skin-side down into frying pan. Add butter and spoon over chicken breasts. Remove once skin is crispy and allow to rest.

Add pumpkin cubes to frying pan and brown on all sides (approx. 5 minutes).

Place a spoonful of polenta onto each plate and smear into a crescent shape. Shake siphon gun several times to allow gas build up inside. Turn gun upside down and squeeze trigger gently next to the polenta. Cut chicken breast in half horizontally and place on top of polenta. Serve with beans and pumpkin.