Chicken -Breast -Jersey -Romesco -Cakes

Les ingrédients

Cooking Time: 75 minutes plus overnight marinating time

Serves: 4

Chicken:

4 chicken breasts

Chicken marinade

2 red chillies

200ml olive oil

5g sugar

5g salt

1 lemon grass stick

1 bay leaf

5g hot smoked paprika

Romesco sauce:

1 red pepper

2 garlic cloves, thinly sliced

5 plum tomatoes

1 red chilli, thick

20g hazelnuts

20g blanched almonds

50ml olive oil

5g dried chilli flakes, hot

30g white bread, roughly chopped

15ml red wine vinegar

1 dash water

15g chopped coriander

Salt

Potato cakes:

800g Jersey Royal potatoes, washed

100g Romesco sauce

2 egg yolks

25g butter

1 drop whole milk

Salt

Olive oil

Butter

Plain flour for dusting

 

Les recettes Jersey Royal

Chargrilled chilli chicken breast, Jersey Royal and romesco cakes - Graham Campbell

La méthode

1. For the marinade, place all the ingredients needed into a blender and blitz until smooth. Smooth over the chicken and leave to marinate overnight

2. Grill the pepper until all the skin is charred and black.  Using the blade of a small knife, scrape off the skin - it is fine to leave a little of the charred skin intact if it is proving difficult to remove. Slice the pepper in half and remove the seeds

3. Line a grill pan with foil and grill together the pepper halves, whole chilli and sliced garlic for 5 minutes until lightly browned

4. On the base of the tomatoes, cut a small shallow cross shape cut - place into salted boiling water for 10 seconds. Remove and place into ice-cold water to halt the cooking process

5. Remove the skin and seeds from the tomatoes and discard. Roughly chop the flesh and set aside

6. Once cool to handle, peel and halve the chilli scraping and discarding the seeds. Roughly chop both the pepper and chilli

7. Preheat the oven to 190˚C/gas mark 5. Place the nuts on a baking tray and roast for 8 minutes, allow to cool slightly before pinching the dark layer of skin off the hazelnuts. Place in a food processor and blitz until coarsely chopped

8. Into a heated frying pan, add 3 tablespoons of oil. Once the oil is hot add the garlic, chilli, pepper and chilli flakes and fry for 3 minutes.  Add the chopped up bread to the pan, turning until lightly coloured

9. Pour the contents of the pan into a blender with the tomatoes, vinegar, nuts and a dash of water- blitz to form a thick sauce. Place into a container and set aside to cool. Add the chopped coriander and salt to taste. The sauce will keep in the fridge for up to 3 days

10. Into a pot of cold salted water, bring to boil the Jersey royals. Reduce to a simmer and cook until the potatoes are cooked through. Drain the potatoes and mash thoroughly. To obtain smoother mash you can press the potatoes through a drum or rice sieve

11. To a bowl, add the hot mash potato mixing through the milk, butter, egg yolk and romesco sauce. Season to taste with salt and place into the fridge to cool