Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Corn-fed chicken, tagliolini and roast onions – by Richard Corrigan

11 September 2006
Corn-fed chicken, tagliolini and roast onions – by Richard Corrigan

INGREDIENTS

(serves one)

1 chicken breast
5g Alsace bacon
50g tagliolini, cooked
15g butter
20ml chicken jus
5g tarragon, chopped
10g lemon zest
20g red onions, roasted in wedges with wine and olive oil
20g spinach
10ml olive oil

For the lemon oil 5 litres olive oil
20 strips of lemon zest

METHOD

Make the lemon oil by infusing olive oil with the lemon on the stove. Cool.

Place bacon under chicken skin before roasting chicken. Reheat tagliolini and finish with butter.

For the sauce, combine chicken jus with lemon oil, chopped tarragon and lemon zest.

Sauté spinach and place it on the bottom of dinner plate. Carve the chicken and arrange on top of the spinach, then place roasted onions around it. Arrange the tagliolini to one side. Spoon sauce over chicken.

Richard Corrigan

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!