INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/425F/Gas 7.
1 Thinly slice the potatoes using a mandolin, being very careful of your
fingers!
2 Place in a small pan with the cream and 25g/1oz butter, and crush in a
garlic clove. Season generously, bring to the boil, reduce the heat and
simmer for 4 minutes.
3 Place two 10cm/4" buttered cooking rings on squares of buttered foil and
set on a baking sheet. Remove the potatoes from the cream mixture with a
slotted spoon and layer up in the cooking rings as best you can, pressing
down with the back of a spoon.
4 Heat a griddle pan. Spoon 1-2 tbsp remaining cream mixture over each
filled cooking ring and dot with a little butter. Place in the oven and
bake for about 15 minutes until cooked through and golden.
5 Season the chicken. Brush all over with a little oil and add to the
heated griddle pan. Cook for 5-6 minutes on each side, turning at a 90
degree angle half way through to achieve criss-cross griddle marks.
6 Heat a frying pan. Thinly slice the onion. Add a little oil and a knob of
butter to the pan, tip in the onion and cook over a fairly high heat for
2-3 minutes, stirring constantly until lightly coloured.
7 Pour in the wine and add the vinegar, sugar and seasoning, stirring until
well combined. Bring to a simmer, reduce the heat and simmer for 10 minutes
or until the onions are tender and the liquid has evaporated.
8 Snap the woody end off each asparagus spear, trim down with a sharp knife
and pare the bottom with a vegetable peeler. Place in a pan of boiling
salted water and blanch for 2 minutes. Stretch each bacon rasher with the
back of a knife and halve lengthways.
9 Drain the asparagus and rinse well under cold running water to cool down.
Carefully wrap a piece of bacon around each asparagus spear and season with
black pepper.
10 Add the asparagus spears to one side of the griddle pan and cook for 3-4
minutes, turning regularly until the bacon is crisp and lightly golden.
11 Flambee the chicken with some of the brandy in the griddle pan. Transfer
to a plate and leave to rest for a minute or two.
12 Carve the chicken on the diagonal and arrange on the side of a serving
plate.
13 Remove the potato gratins from the oven, carefully take off the cooking
rings and transfer to the plate.
14 Pile up a mound of the asparagus spears and add a dollop of onion
marmalade. Garnish with whole chives and serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: If only you knew . . .”