Chicken paillard with grilled asparagus & tomato vierge
Juicy chicken served with seasonal veg (available from Oliver Kay), works perfectly in this dish, ideal for Spring menus
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
1. Blanch, peel, de-seed, and dice the plum tomato then place into a mixing bowl.
2. Finely dice the garlic and add to the tomatoes.
3. Chop the herbs and then add the juice of 1 lemon.
4. 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
1. Butterfly the chicken supreme and place it into a tray.
2. 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.
3. Make the vierge as per recipe and set to one side.
4. Peel and blanch the asparagus
4. Pick the rocket and chard and mix together – keep chilled.
5. Grill the the chicken until cooked and then the asparagus.
6. Serve with the salad, blackened lemon and the tomato vierge.
