Roast chicken breast, potato purée and pine nuts


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Potato purée

  • 500g of Ratte potatoes, peeled and cut into approx 2cm dice
  • 110g of unsalted butter, cubed
  • 6g of salt
  • 80ml of milk

Potato lattice


For the potato purée, steam the potatoes for about 35 minutes or until tender
Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed
  • 80ml of milk
  • 110g of unsalted butter, cubed
  • 6g of salt
Re-blend for a further minute. Keep warm
For the potato lattice heat the oven to 180°C/gas mark 4
Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt
Place an ovenproof frying pan on the heat and pour in enough oil to just cover the base. Once the oil is hot, place the potato strips into the pan in a lattice shape
  • 4 tbsp of olive oil
Place the pan in the oven and cook for 5-10 minutes or until golden, then remove from the pan and drain on an absorbent cloth
For the chicken remove the chicken from the fridge 1/2 hour before cooking
Place a pan over a high heat and add 1 tablespoon of oil. Once hot, cook the chicken breasts on a until coloured evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, approximately 5-7 minutes. Season and place in the oven for 6-7 minutes
Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices
For the spinach, sweat the spinach in the butter and drain well - pressing it between 2 cloths to soak up the excess water
To plate, spoon some of the potato purée onto the plate. Place a small mound of the spinach in the centre of each plate.
Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs
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