MAIN COURSE – Grilled Buttery Chicken on a Bed of Watercress Mash

GRILLED BUTTERY CHICKEN ON A BED OF WATERCRESS MASH

 INGREDIENTS

For the watercress butter
1 (85g) bag watercress, finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard

675g/11/2 lb old potatoes, peeled
2 (85g) bags watercress, roughly chopped
90ml/6tbsp 0% fat Greek Yoghurt or milk
50g/1 oz unsalted butter, diced
pinch of grated nutmeg
salt and freshly ground black pepper
75g/3oz watercress butter
4 x 175g/6oz chicken breast fillets
15ml/1tbsp olive oil

METHOD

To prepare the watercress butter: in a bowl, mix the watercress, butter, shallot and mustard together with a fork, season well with freshly ground black pepper. Keep at room temperature.

Cut the potatoes into large chunks, place in a large pan, cover with cold water and season with salt. Cover and bring to the boil, simmer for 10-15 mins or until tender. Drain, return to the pan, tip in the chopped watercress and recover. Leave to stand for 1-2 mins or until the watercress has wilted.

Mash the potatoes and watercress then add the milk and butter. Fluff up with a fork, add the nutmeg and season to taste with ground black pepper. Keep warm.

Meanwhile, gently push a little of the watercress butter under the skin of the chicken breast fillets. Preheat a non-stick frying pan. When hot, add the oil, then place the chicken breasts skin-side down and cook for 10-15 mins, turning once until the chicken is golden brown on both sides and cooked through.

To serve, heap the watercress mash in the centre of four warmed plates and top with the chicken. Spoon the pan juices around the chicken and serve, garnished with a sprig of watercress and a wedge of lemon.

CLASSIC – Potato & Watercress bubble & Squeak with Poached Eggs

INGREDIENTS

For the bubble and squeak
55g (2oz) unsalted butter
2 onions, peeled and chopped
350g (12oz) cooked mashed potato
170g/ 2 x 85g bags watercress
ground nutmeg
salt and black pepper
vegetable oil
For the poached eggs
1½ tbsp vinegar for every litre of water used
4 large free range eggs

METHOD

Melt the butter in a non-stick frying pan and cook the onion over a medium heat until softened but not brown, about five minutes. Chop the watercress, add to the pan and stir fry with the onions until just wilted.

Heat up the oil in the pan and fold the mash into the watercress and onions. Season with salt, plenty of ground black pepper and a pinch of nutmeg. Combine everything thoroughly. Press the mixture down to make a circular cake. Allow to cook for 10 minutes over a medium heat without disturbing.

Turn the cake over either by tossing or by sliding onto a plate and then returning it to the pan. Leave to cook for a further 10 minutes.

Perfect poached eggs

Fill a deep pan with water and bring to the boil, the water should be at least 12cm (4½ inches) deep. Add 1½ tablespoons of vinegar for every 1 litre of water.

Crack each egg into a coffee cup (this will prevent the whites becoming straggly) and slide the egg into the water at the exact point where it has a rolling boil. Repeat with more eggs as required. Do not salt the water as this will cause the whites to break down.

Poached eggs are easily made in advance. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into iced water. When the eggs are cold any straggly bits can be removed. When the eggs are required reheat them in boiling salted water for 30-40 seconds.

ORIENTAL – Thai Green Chicken Curry

Thai Green Chicken Curry
Serves 4

1-2 tablespoons green curry paste
2 tablespoons vegetable oil
2 large cloves garlic, mashed to a paste with a little salt
2 stalks lemon grass, tender part only, finely chopped
2 lime leaves shredded
750ml (1 and a quarter pints) coconut milk
4 tablespoons chopped coriander leaves and tender stalks
12 chicken thighs, skin removed
2-3 green chillies, seeded and finely chopped
4 tablespoons ripped basil leaves
2 tablespoons nam pla (fish sauce)

Fry the curry paste (the more you add the hotter it will be) in the vegetable oil over a high heat for 3 minutes. Add garlic, lemongrass, lime leaves and half the coconut milk and cook until the sauce starts to split, about 5 minutes.

Add coriander, chicken and chilli and simmer for 15 minutes. Add the remaining coconut milk and cook for a further 5 minutes or until the chicken is thoroughly cooked.

Just before serving fold in basil leaves, fish sauce and lime juice. Serve with fragrant rice and garnish with coriander leaves.