Dan Hunter’s last meal (AKA the last sandwich on earth)

Legendary Australian chef and owner of Brae, Dan hunter, whose stock in culinary trade revolves around produce and blindingly inspired innovation, reveals what he would make for final meal on earth. His choice? 

Roast Sommerlad chicken and black truffle sandwich  (AKA the last sandwich on earth)

Take a listen on the ABC, here. Last Supper: Dan Hunter’s roast chicken and black truffle sandwich

 

INGREDIENTS

Chicken

• 1 1.6-1.8kg whole organic chicken such as a Sommerlad
• Handful of thyme/
• 1 lemon cut in half
• 1 head garlic cut in half
• Good amount of sea salt/ flake salt.  Australian salts are better than the imported BTW
• Olive oil to coat
• Potatoes
  A few Dutch creams, peeled and cut to even size, probably 2.5cm square
• Olive oil

Sandwich

(Or a Baguette as this recipe calls for)

• 1 baguette
• Kewpie mayonnaise
• Yuzu mustard (or French mustard or actually any mustard you prefer)
• Small amount of both dill and fennel
• Large handful of lettuces including any soft butter type lettuce, red mizuna, baby cos
• Black truffle (think 10g plus or whatever the budget allows for)

METHOD

For the chicken

Leave the 1.7kg chicken uncovered overnight in the fridge before removing it a couple of hours ahead of roasting so that it comes to room temperature.

Stuff the cavity with thyme, lemon and garlic and smother the skin with olive oil. Sprinkle a good amount of salt over the skin and rub the oil and salt into it. Place the chicken onto a roasting tray. and roast at 200’c for 20 mins before dropping the temp to 160 for the remaining cooking time (40 more minutes – total cooking time should be around 1 hour)

For the potatoes

Peel, dice and dress the potatoes liberally with olive oil. Roast at the same time and temperature as the chicken. For a bit of extra flavour add some cracked garlic cloves (still in skin) to the pan. For crisp roasted potatoes, season them with salt once they’re cooked not before.

To complete the sandwich

(For 2)

Halve a baguette, slice it open lengthways and butter both sides

Remove the legs from the chicken cutting meat from the bones and into thin mouth size friendly pieces. Be sure to include the skin as it’s delicious.

Combine in a bowl the sliced chicken, chopped herbs, kewpi, mustard, salt if required and a good crack of black pepper ensuring the mix is all bound together nicely before spreading across the base of the baguette halves. Add some leaves to top of chicken mix, shave truffles over the lot and close the top of the baguettes down to complete the sandwiches. Serve alongside the roast potatoes.