Chef's Recipes

Organic Chicken Breast in Mara Shony Seaweed

Organic Chicken Breast in Mara Shony Seaweed, Sesame, Leek Greens, Pak Choi, Celeriac, Carrots, Lime Ginger Jus

Serves 2

To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.

- Shaune

Ingredients

1 x Chicken breast
1 tsp Mara Shony Seaweed
½ tsp Mixed sesame seeds
1 x Pak choi
1 x Leek
4 x Carrots
100g Celeriac
1 x Clove of garlic
15g Ginger
½ Lime
¼ Piece of Lemon grass
100ml Veal jus
200ml Chicken stock
Pinch Sea salt
Twist x 2 Black pepper
30g Butter
30ml Olive oil

Method

Chicken

• Prepare the chicken breast by removing sinew
• Rub with spices and set aside (at room temperature) until ready

Carrots

• Wash and peel carrots
• Portion 2 carrots and set aside
• Finely slice remainder and braise in seasoned water and butter
• Once soft, blend until smooth and pass

Pak Choi

• Wash and dry
• Portion and keep for last minute cooking

Celeriac

• Dice celeriac
• Crush garlic
• In a little olive oil, shallow fry celeriac
• Top up with 100ml of chicken stock and cook until soft
• Then drain, season, crush, add 5g of butter and season

Leek

• Wash and dry
• Finely slice
• Braise in a little olive oil, butter, and chicken stock

Cooking

• In a medium hot pan, sear off the chicken breast
• Add aromats and turn breast over after 3 minutes
• Add a little chicken stock, butter and more olive oil, and place in pre heated fan oven for 8 minutes.

• Over high heat reduce veal jus, remainder of chicken stock, lime juice, lemon grass, garlic and ginger until syrupy consistency.
• Pass and serve.

• Bring all the other ingredients to temperature.

Plating

• Using a wide bowl or plate of choice, plate up, serve and enjoy.