Mains List

Tri Protein Gradient Roast with Fermented Red Chili Jus celebrates thermal gradient cooking—three proteins roasted to different internal temperatures but finished in one unified fire. Chicken, beef, and artisan sausage share a smoky crust while retaining their individual texture and flavor. The fermented red chili jus ties everything together with tangy heat and umami depth, inspired by modern flavor inference and low pressure aging techniques. The result: intense char, juicy bite, and a finish that lingers between barbecue and fine dining. Preparation Time: 1 hour 45 minutes (including sear and rest time) Serves: 4–6 generously Equipment Needed: •Cast iron or carbon steel grill pan •Digital thermometer (dual probe ideal) •Oven or induction cooktop with temperature control •Small saucepan •Fine strainer •Cutting board for slicing and plating •Optional: low pressure vacuum container for partial dry aging (if available) Ingredients: For the Proteins •2 boneless chicken breasts (250 g each) •2 beef flank or sirloin steaks (approx. 200 g each) •2 smoked sausages (or plant based links for adaptation) •1 tbsp sea salt flakes •1 tbsp black pepper, freshly cracked •2 tbsp neutral oil (avocado, canola, or grapeseed) •1 tsp smoked paprika •1 tsp light brown sugar •2 sprigs fresh rosemary For the Fermented Red Chili Jus •2 tbsp fermented chili paste (see sub recipe below) •1 cup reduced sodium chicken or vegetable stock •1 tsp honey •1 tbsp butter, cold •½ tsp rice vinegar or apple cider vinegar Method: Step 1 – Prepare and Pat Dry 1.Remove proteins from refrigeration 30 minutes before cooking to temper. 2.Pat meats dry with paper towels—dry surfaces equal better crust formation. Step 2 – Season and Heat 1.Mix salt, pepper, paprika, and brown sugar in a small bowl. 2.Rub over the chicken and steak; lightly coat sausages. 3.Heat grill pan over medium high, until faint smoke rises. Step 3 – Sear Sequentially (Thermal Gradient Technique) 1.Start with steak: Sear 2–3 min per side until a dark crust forms (internal temp about 50 °C). 2.Next, chicken: Add chicken to the same pan, overlapping heat zones. Cook each side 4 min (internal temp 60 °C). 3.Finally, sausage: Add for last 3 min; allow gentle blistering on skin. 4.Transfer all to a preheated oven (180 °C / 350 °F) for 10–15 min until internal temperatures read: oBeef – 55–57 °C medium rare oChicken – 73 °C safe internal oSausage – 67 °C Step 4 – Resting Tent proteins with foil and rest 10 minutes to redistribute juices. Step 5 – Make the Fermented Red Chili Jus 1.In a saucepan, whisk fermented chili paste and honey over low heat for one minute. 2.Add stock and simmer 5 minutes until reduced by half. 3.Whisk in vinegar and swirl in cold butter until glossy. 4.Strain through a fine sieve for a smooth, silky finish. Step 6 – Plate and Serve 1.Slice chicken and steak against the grain; halve sausages diagonally. 2.Arrange cuts in a fan shape, alternating colors and textures. 3.Spoon chili jus artistically across or serve in a ramekin beside. 4.Garnish with rosemary sprigs and cracked pepper. Sub Recipe: Homemade Fermented Chili Paste: (Make ahead – keeps refrigerated 2 months) Ingredients: •6 fresh red chilies, chopped •2 cloves garlic •1 tsp sea salt •½ cup filtered water Method: 1.Blend ingredients and pour into a sterilized jar with a loose lid. 2.Ferment 3–5 days at room temp (20–25 °C). 3.When lightly bubbly and tangy, refrigerate and use as base for sauces. Tips for Success: •Layer your heat zones. Maintain both hot and cooler spots in the pan, allowing proteins to cook through without burning. •Mind the rest. Resting preserves moisture; rushing this step causes dryness. •Batch for events. Prepare sauce in advance—reheats beautifully over low flame. •Try botanicals. A sprig of thyme or juniper in the pan introduces aromatic depth. Suggested Additions: •Fermented Garlic Rosemary Butter: Whip 100 g butter with 1 tsp fermented black garlic paste and freeze into coins. Melt on hot slices. •Smoked Tomato Salad: Char tomatoes under a broiler, toss with olive oil, and serve as fresh contrast. Result: Golden marbled crusts, tender interiors, and an elegant, fermented heat that heightens without overpowering—the purest representation of modern culinary science meeting rustic intuition.