Chicken, Aubergine, Truffle Potato, Elixir d’Anvers

Vilhjalmur Sigurdarson - Restaurant
  • 1 kg aubergine
  • 1 clove of garlic, finely chopped
  • olive oil
  • 60 g miso
  • 25 g soy sauce1 tbsp hoi sin sauce (optional)
  • lemon zest and juice of 2 untreated lemons
  • 4 cl Elixir d’Anvers
  • pepper and salt
  • 1 free range chicken
  • sunflower oil
  • fine salt
  • 4-8 medium truffle potatoes (or any other variety)
  • 50 g butter
  • 1 clove of garlic, finely chopped
  • 1 sprig of fresh rosemary
  • a couple of sprigs of lemon thyme


Cream of aubergine

Peel the aubergines and cut roughly into chunks. Fry together with the garlic in a generous splash of olive oil in several pans till caramelized and cooked. Pour off the excess juice and keep  to one side. Mix together the miso, soy sauce, hoi sin sauce (optional), lemon zest, and juice, drizzle over the aubergines and cook on a high heat. Add the mixture to a blender, add Elixir d’Anvers and the excess juice you kept aside. Whizz until smooth. Season with pepper and salt and keep to one side.

Chicken & potatoes

Preheat the oven to 180°C. Baste the chicken with sunflower oil and season inside and outside with salt and leave to rest. Roast the chicken and the potatoes in the oven for 35 minutes, and open the door each 7-8 minutes to allow the excess steam to escape. Remove the chicken and the potatoes from the oven and increase the oven temperature to 215°C. Melt the butter with the garlic, rosemary, and thyme in a saucepan. Baste the inside and the outside of the chicken with this herbal butter. Leave to rest for 15 minutes and baste again. Oven roast the chicken for another 18 to 20 minutes until golden brown. Light the barbecue. Remove the chicken from the oven and leave to rest for 6 minutes. In the meantime, cut the potatoes lengthwise and carefully toss in the roasting juice. Grill the potatoes and the chicken for a short time and turn over once. To add a smoky flavour, add some pre-soaked smoke chips to the hot coals, close the barbecue lid and smoke for 5 minutes. Reheat the cream of aubergine, and serve everything hot.