Delicious Roasted Chicken Salad with Goats Curd, hazelnuts and honey – makes a perfect meal for entertaining guests with style.
Serves 3
INGREDIENTS
1 x Free range chicken breast, skin on 200g (wing bone out)
Pickled radish:
1 x bunch of pink radish
0.5ltr water
15g x Sugar
0.25lt White vinegar
Baby beetroot:
1 x bunch baby beets
0.5 lt water
15g sugar
15g salt
0.25lt white vinegar
Salted rhubarb:
1 x stalk rhubarb
30g x sugar
30g x salt
Lemon,honey dressing:
70ml extra virgin olive oil
35ml Lemon juice
30ml honey
Garnish:
1 x orange
15g x hazelnuts
15g x goats curd (per salad)
Edible flowers – violettas or pansy’s
Micro watercress shoots
METHOD
For The Chicken
1 Seal the chicken breast skin side down first for a few minutes then turn over and seal on the otherside, remove from pan and place on tray and put into the oven on 180 degree’s for around 12-15mins until cooked through. Remove from oven and cool.
2 Once cool slice the chicken breast into 12 thin slices. (4 slices per plate)
Pickled radish
1 Place water, sugar and vinegar in a pan and bring to the boil.
2 Trim the radishes, leaving no more than 1cm stalk and wash well removing any dirt, then turn down to a simmer and cook the radishes through. 20-30mins, until they are just cooked.
3 Remove from the liquid and then cool, after cooling cut in 1/4’s
Baby beetroot
1 Place water, sugar and vinegar in a pan and bring to the boil.
2 Trim the baby beets leaving no more than 1cm stalk and wash well, place in the liquid and turn down to a simmer and cook the beets through until just cooked. Cool in the liquid then peel and cut into 1/4’s.
Lemon, honey dressing
1 Combine the honey and lemon juice together, then add the oil very slowly continuously whisking.
Salted rhubarb
1 Slice rhubarb very thinly across the stalk width, rub the salt and sugar mix in with the rhubarb slices.
Garnish
1 Peel orange with a knife and then take the segments out 1 by 1 with a paring knife (1 segment per salad).
2 Roast hazelnuts in the oven for 5 mins, then roughly chopped.
For the Salad
1 Plate the chicken salad as per image above. – Goats curd on bottom of plate, slices of chicken on top of that, 2 x pieces of radish, rhubarb, baby beets neatly placed. 1 orange segment on top of the chicken, hazelnuts sprinkled and flower petals x 3 to 4 placed on dish and 2 to 3 shoots of micro watercress.
The Carousel thanks MV Epicure for this recipe.
