| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Main course, Here’s one , Earlier1 | 4 | servings |
INGREDIENTS
| 4 | Chicken Breasts; (cut from free range | |
| ; birds) | ||
| 4 | Sprigs Oregano | |
| 2 | Cinnamon Sticks | |
| 1 | tb | Olive Oil |
| Salt and Freshly Ground Black Pepper | ||
| 4 | Cinnamon Sticks; (broken into | |
| Several; (4 to 5) | ||
| ; pieces) | ||
| A good handful of woody Oregano Stems | ||
| 1 1/2 | tb | Aged Balsamic Vinegar |
| 6 | tb | Extra Virgin Olive Oil |
| 1 | tb | Freshly Chopped Chives |
| Salt and Pepper | ||
| 1 | pn | Caster Sugar |
| 1/2 | Head Chinese Leaves | |
| 55 | g | Small Sugar Snaps |
| 55 | g | Freshly Cooked Podded Peas |
| 15 | g | Unsalted Butter |
| 1 | sm | Clov Garlic; (crushed) |
| A bowl of Buttered New Potatoes |
INSTRUCTIONS
SMOKING BALSAMIC DRESSING TO SERVE 1. The chicken is hot smoked and then finished in the oven. 2. Setting up a home smoker is very simple. The idea is to impart the aromas and flavours into the food without cooking it through - finishing the chicken in the oven, keeping it moist and succulent. 3. To improvise a smoker you will need a roasting tin plus its lid (or another matching tin to set on top) and a wire rack which will fit inside. A grill pan rack often works. 4. Set the roasting tin or smoker on the hob and fill the base with woody oregano stems and broken cinnamon sticks (woody stems smoke better). 5. Place the wire rack above the herbs and aromatics and cover with the lid. Wait until a steady stream of smoke emerges from the sides between the tin and the lid, then add the chicken, sitting it on the wire rack. Turn the heat down slightly but high enough to keep the smoke in a constant stream. 6. Preheat the oven to 220ºc / Gas Mark 7. 7. Set up the smoker as described. 8. Grind 1 cinnamon stick. 9. Lift the fillet from underside of each breast and pop in a sprig of oregano leaves. Pop the fillets back in place. Rub a little of the ground cinnamon onto each side of the breasts. Season them. Rub the skins with olive oil. 10. Heat the skillet or frying pan and sear the breasts. 11. When the smoker is ready, put breasts on a wire rack - skin side down. Replace lid. Smoke for 3 minutes. Turn breasts over. Smoke for another minute. 12. Remove breasts from smoker. Put remaining oregano leaves and broken cinnamon sticks in toasting tin and sit breasts on top. Smear skin with balsamic dressing. 13. Cook in preheated oven for about 8 minutes until cooked through (this depends on the thickness of the breasts and you will need to check). 14. Rest in a warm place for 5 to 6 minutes to tenderise the breasts. 15. Stir fry the vegetables in the butter until wilted but still crisp. Season. 16. Mix the dressing ingredients with the chives. Warm through gently. Just before serving add the chives for a fresh green colour and oniony flavours. 17. Slice the breasts and serve on a bed of cabbage. Pour the dressing over and around. Serve onto buttery new potatoes. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.
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