As participants at bpb & Smoke House Deli's meat class mixed and seasoned, we were furiously jotting down recipe notes for you! Here’s the peri peri rubbed smoked chicken recipe from the class of Chef Glyston. Pay attention!
250 gms chicken breast
For the marinade:
30 gms smoked chili paste, 10 gms peri peri chili, 30 ml olive oil, 15 gms roasted garlic paste, 5 gms basil, 15 gms Tabasco, 5 gms salt, 5 gms black pepper
For the sauce:
50 ml chicken jus (brown 250 gms chicken bones. Then add 300 ml chicken stock, 100 ml red wine, 50 gms tomato puree, 20 gms mixed herbs and reduce by half), 10 gms red bell peppers, 10 gms yellow bell peppers
For the sides:
10 gms lettuce (iceberg/ lollorosso/ arugula), 10 gms onion (sliced), 10 ml honey mustard dressing (10 gms grain mustard, 20 ml olive oil, 15 ml white wine vinegar and 5 ml honey), 250 gms potatoes, 5 gms salt, 50 ml milk, 15 gms butter
Trim the chicken breast. Mix all the ingredients for the marinade in a bowl. Add the chicken breast to the marinade and leave for an hour. In the meantime, peel the potatoes and boil them. Once cooked, pass it through a sieve. Place the sieved potatoes in a pan and add milk and butter. Mash it, adjust the seasoning and keep aside. Wash and clean the lettuce and refrigerate it along with the sliced onions.
For the honey mustard dressing, mix all ingredients with a whisk and refrigerate. Finally, grill the chicken breast and finish it in a pre-heated oven for fifteen minutes at 180° C. Once the chicken is cooked, arrange it on a plate with the sides and pour the chicken jus over it.
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