Crack through the backbone and open to butterfly. Carefully remove the backbone and breastbone cartilage. Then carefully remove the thigh, drumstick and wing bones without tearing the skin. Open the chicken skin side down. Sprinkle liberally with onion ash powder and season with salt and pepper. Roll into a long cylinder and secure the shape in cling film. Place the cylinder in a vacuum bag and seal.
Score the inside of each halved baby aubergine without piercing the skin. Lay face down on a tray of coarse salt and leave for 1 hour in a warm place. Rinse thoroughly and place face down in a clean tray.
To make the confit liquid, mix the oil, lime juice and zest together. Cover the aubergines entirely in the liquid and leave above the oven or in a very warm area until soft and the flesh has changed to a light pink colour. Refrigerate until needed, and reheat slowly in a pot before serving.
Trim the cauliflower to separate individual stems, and blanch in boiling salted water for 3 minutes. Remove from the pot and slice in half lengthways. Chill in ice water and reserve until needed. When ready to serve, grill over hot coals to colour, or in a pan with a touch of oil, and season with salt and pepper to taste.
To assemble, place 3 slices (
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