Chicken roulade

4 chicken legs

3 shallots, diced

3 bay leaves

1 clove of garlic, peeled

2-3 piri piri, seeded, sliced

0.5g agar-agar

1 sheet gelatine

To taste |Pimentón de la Vera mild, black pepper, sea salt, Piment d’Espelette, sugar, olive oil, aioli, liquid piri piri and approximately 1lchicken stock

Tomato foam

Some tomatoes

Salt, sugar, pepper

Olive oil

Tomato salad ‘Loulé’

Smallest red and yellow cherry tomatoes (preferably from Loulé)

Fried onions


Pickled shallot rings

Oxheart tomatoes (preferably from Loulé)

Slightly larger yellow cherry tomatoes, filled with red tomato jam

Oregano leaves, fresh

Oregano, dried

Sea salt, olive oil, freshly ground black pepper


Chicken roulade

Puree the peeled garlic cloves with a little sugar, add some chicken stock, continue to mix and emulsify with olive oil. Mix the remaining ingredients except for the aioli with the emulsion and use it to marinate the chickenlegs for 3-4 hours. Brown the legs on the charcoal grill until crisp and nish cooking in the oven. Rest the legs for an hour, then separate bones, meat and skin. Place the skin between baking paper slowly let it go crispy in a pan. Then break them up into 8 large pieces, cut the rest into smaller cubes and add to the meat. Cut the meat into rough cubes. Heat up the meat juice which has accumulated in the hour of rest, and add 0.5g agar agar and a soaked gelatin sheet to each 100g juice. Mix meat cubes, meat juice and crispy skin cubes, spread on a piece of plastic wrap and shape into a roll, then refrigerate. After cooling, cut the roll in pieces and place them between the larger pieces of skin with some aioli.

Tomato foam

For the tomato foam, quickly salt some tomatoes, add sugar and grill. Shortly before the tomatoes are soft, add a pinch of smoking meal to the coals. Crush tomatoes slightly and season with salt, sugar, pepper and olive oil, then let stand in the refrigerator for two days. Pass through a sieve and taste. Fill into ISI containers and add 2 cartridges of gas.

Tomato salad’Loulé’

Blanch and peel the tomatoes. Cut the oxheart tomatoes in 5-7mm thick slices, brush with olive oil, salt and pepper. Circularly arrange the remaining ingredients on top of the oxheart tomatoe slices, spray the tomato foam in the centre and garnish with fresh oregano.

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