Roast Chicken Breast, Caesar Salad, Garlic and Parsley Ratte Potatoes, Lemon Thyme Olive Oil

Serves 4

For the chicken breast:

  • 4x chicken breasts
  • Garlic
  • Thyme
  • Salt and pepper
  • Olive oil

Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70deg cel. Cut breast in half.

For the Caesar salad garnishes:

  • 10g dried anchovies
  • 1 slice of Parma ham
  • 15g grated parmesan cheese
  • Vegetable oil

Preheat the oven to 190 deg cel. Sprinkle a thin layer parmesan onto a non- stick mat. Bake in the oven for 8-10 minutes or until light golden brown. Place the ham on a non-stick mat, and place in the oven for 10-12 minutes, or until golden brown and crispy. Fill a small saucepan 1/3 full with veg oil, and heat to 190 deg cell, fry the anchovies until golden brown and crispy. Drain on kitchen paper. When all the items are cool, break into smaller pieces.

For the Caesar salad (makes enough for 10):

  • 1 small round/butter lettuce
  • 75ml white balsamic
  • 200ml rapeseed oil
  • 200ml extra virgin olive oil
  • Juice of ½ a lime
  • 100ml water
  • 5 egg yolks (90g)
  • 1 tbsp Worcester sauce
  • 2 tsp Dijon mustard
  • 8 anchovies
  • 2 cloves of garlic- paste
  • 7 tbsp grated parmesan
  • Salt

Place all ingredients, apart from the parmesan and salt in a jug. Using a stick blender, blend until thick and emulsified. Add the parmesan, blend again, check the seasoning. Place in a bottle. Trim the lettuce, and cut into 4 wedges. Dress with the dressing, and top with the crispy garnishes.

For the lemon thyme oil:

  • 150ml grapeseed oil
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 20g lemon thyme

Combine all the ingredients, and heat to 90 deg cel, maintain this temperature for 9 minutes. Leave to cool and infuse for 1 hour, and strain through a sieve.

For the jus:

  • 500ml chicken stock
  • 1 shallot
  • 1 clove of garlic
  • 10 sprigs of thyme
  • 100ml white wine

Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½, and strain through a chinois.

For the potatoes:

  • 400g ratte potatoes
  • 1tbsp gluten free flour
  • 1 green chilli
  • 2 cloves of garlic
  • 1cm ginger- peeled
  • 50g parsley- roughly chopped
  • Vegetable oil
  • 100ml olive oil
  • Salt

Preheat oven to 200 deg cel. Slice the potatoes into 1 cm rounds, rinse with cold water, then place in a sauce pan and cover with water. Bring the potatoes to the boil, reduce to a simmer and cook for around 5 minutes or until al dente. Whilst this is happening, place a deep tray with a generous amount of oil in it, into the oven. Drain, and then toss in the gluten free flour. Place these potatoes into the tray in the oven, and toss well.

Meanwhile, place the chilli, garlic, ginger and olive oil in a blender. Blend until roughly chopped. Place this mix in a small pan and cook until the garlic turns golden brown. When the potatoes are crisp, and just before serving, toss them in the garlic and chilli oil, and sprinkle with the parsley and maldon sea salt.