Dindings Chicken: Black, White & 5 Colors of Life

by Farouk Bin Othman (Rasa Warrior Episode 4)

Introduction

A modern composed poultry course that presents Dindings chicken with black and white visual contrast, colourful vegetables, mushroom depth, cauliflower smoothness, and a sharp balsamic finish.

Ingredients

Ingredient	Quantity	Preparation/Notes
Dindings whole chicken	1 whole	Break down as required for Wellington portion
Thyme	20g	Picked or chopped
Sage	10g	Picked or chopped
Basil	10g	Picked or chopped
Parsley	10g	Chopped
Oregano	10g	Picked or chopped
Leeks	70g	Washed and sliced
Celery	50g	Diced
Button mushroom	250g	Finely chopped for duxelles and filling
Yellow onion	500g	Diced or sliced according to component
Garlic	200g	Minced
White cabbage	250g	Shredded
Carrots	500g	Cut evenly
Cauliflower	300g	Cut into florets
Jumbo Australian asparagus	150g	Trimmed
Red capsicum	90g	Cut evenly
Yellow capsicum	90g	Cut evenly
Green capsicum	90g	Cut evenly
Green zucchini	100g	Cut evenly
Beetroot	150g	Cooked or prepared for colour/flavour element
Potato	150g	Prepared as required
Tomato coulis in can	200g	For tomato cream sauce
Cooking cream	1 litre	For sauces and puree
Parmesan cheese	150g	For filling or finishing
Cheddar cheese	100g	For filling or finishing
Full cream milk	500ml	For puree/sauce adjustment
French butter	400g	For sauteing, finishing, and puree
Eggs	3 nos	For egg wash / pasta / binding as required
Liquid glucose	100g	For sauce balance or glaze as required
Balsamic vinegar	200ml	For gastrique
Activated bamboo charcoal powder	6g	For black pasta dough
Paprika powder	5g	For seasoning
Crushed black peppercorn	10g	For seasoning

Method

Mock Chicken Wellington

Season the chicken with Cajun-style seasoning, paprika, crushed black pepper, herbs, and salt as required.
Sear lightly to develop flavour without fully cooking the chicken. Remove and cool completely.
Prepare mushroom duxelles by cooking chopped button mushrooms with butter, garlic, shallot or onion until all moisture has evaporated. Season and cool.
Prepare a chicken mousse and divide into three, leave one plain, one with cajun spice and charcoal powder, and lastly with chlorophyll.
Spread the first layer of charcoal mousse into the crosshatch pattern of the mold, then set in the freezer for 5 mins, then cover the rest with chlorophyll mousse. Pre cook this layer by steaming just enough to set the mousse. Wrap the cajun chicken with plain chicken mousse in nori to form a roulade and briefly set in the chiller to set the shape.
Wrap the precook mousse layer around the nori roulade, brush with egg wash and chill briefly to set the shape.
Bake until golden and cooked through. Rest before slicing to retain moisture and structure.

Cauliflower Puree - Duo

Cook cauliflower in salted water or milk until fully tender.
Blend with butter and cream until smooth and glossy.
Season carefully, then strain for a refined texture.
Divide into two and colour one part with charcoal powder . Keep warm for service.

Balsamic Gastrique

Caramelise sugar lightly in a clean pan until a pale amber colour is achieved.
Deglaze carefully with balsamic vinegar.
Reduce slowly until glossy and lightly syrupy.
Hold warm and use sparingly to provide acidity and shine.

Mushroom Raviolo - Black & White

Prepare mushroom filling by sauteing mushrooms with butter, onion, garlic, herbs, and seasoning until dry. Cool fully before filling.
Roll black pasta dough flavoured with activated bamboo charcoal and white pasta dough thinly and evenly.
Place the filling, seal the raviolo carefully, and remove trapped air before cutting to shape.
Cook in salted boiling water until tender.
Glaze lightly in butter and reserve for plating.

Braised Cabbage & Tomato Cream

Saute onion in butter until translucent, then add shredded cabbage.
Add a small amount of water, cover, and braise gently until tender.
Prepare tomato cream separately by reducing tomato coulis with cream and seasoning.

Garden Vegetables

Cut carrots, asparagus, capsicum, zucchini, beetroot, and potato evenly to support consistent cooking and presentation.
Blanch vegetables in salted water , then refresh to retain colour.
Saute in butter and season lightly.
Keep vegetables vibrant, glossy, and not overcooked.