Preparation:
Cooking:
Serves:
Tomato Vierge
Ingredients
- 500 g Tomato Plum On Vine
- 8g Bb - Prep Garlic Peeled
- 10g Bb - Basil Green
- 10g Bb - Chervil
- 8g Bb - Parsley Flat
- 1pce Bb Lemons
- 3g World Of Spice Whole Coriander
- Cornish Sea Salt
- 1g Everyday Favourites Whole Black Peppercorn
- 100 ml La Espanola Extra Virgin Olive Oil
Method
Blanch, peel, de-seed, and dice the plum tomato then place into a mixing bowl.
Finely dice the garlic and add to the tomatoes.
Chop the herbs and then add the juice of 1 lemon.
Crush toasted coriander seeds and add to the bowl, along with the salt and fresh cracked black pepper, stir in the oil and set to one side.
Chicken Paillard
Ingredients
- 5pce Chicken UK Supreme skinless 5 X 170-200G larder trim
- 4g Bb - Thyme
- 10g Bb - Prep Garlic Peeled
- 3 Bb Lemons
- 3g Bb - Rosemary
- Cornish Sea Salt
- 1 g Everyday Favourites Whole Black Peppercorn
- 60 ml La Espanola Extra Virgin Olive Oil P.e.t.
- 300g Tomato Vierge
- 250g Asparagus
- 100g Wrte Rocket Leaf Salad
- 10 Micro Rainbow Chard
Method
Butterfly the chicken supreme and place it into a tray.
In a mixing bowl add chopped thyme,rosemary, garlic,salt, cracked black pepper and oil and then the zest and juice of 1 lemon - Stir together and pour over the chicken- allow to marinade for 1 hour.
Make the vierge as per recipe and set to one side.
Peel and blanch the asparagus
Pick the rocket and chard and mix together - keep chilled.
Grill the the chicken until cooked and then the asparagus.
Serve with the salad, blackened lemon and the tomato vierge.
