RECI PES
Roast chicken supreme with potato terrine & brussels sprouts GIVE THOSE CLASSIC CHRISTMAS FLAVOURS A SHAKE-UP WITH THIS OVEN-CRISPED INDULGENCE
Cinnamon Spiced Espresso Martini AND TO DRINK?
INGREDIENTS •8 chicken supremes
For the roast sprouts Prepare sprouts by removing outer leaves and scoring across bottom. Blanch in boiling water for two minutes, remove and place in iced water. When ready to cook, coat in oil, salt and pepper. Place under a hot grill until browned, turning regularly. Coat in herbs to serve. Roast chicken supreme 1. We use Malloy’s Craft Butchery and ask for their best supremes. This includes the breast and drumsticks of the wing, and can be French trimmed to look extra fancy! 2. Roast chicken under a grill, skin side up until crispy. Once browned, place in a hot oven at 200°C for 12-15 mins – or until the insides reach 75°C.
butter (or chicken fat). Season with salt. 2. To assemble, choose a good-sized roasting dish and line with baking paper. Start placing the first layer of sliced potato nice and flat – use about a quarter of your total amount. Once you have the bottom layer, pour over some butter or fat. Alternate layers between gruyère and guanciale and potato, a quarter at a time, until everything is used. 3. Squish down. Make sure you’ve used all the melted fat. 4. Cover with baking paper and tinfoil. Bake at 160°C for two hours. 5. Once cooked, cool down with a weight on top and leave in the fridge overnight. 6. Slice to desired thickness and pan fry until crispy.
WHAT YOU NEED
For the potato terrine •2kg potato, peeled and thinly sliced on a mandolin •250g clarified butter or chicken fat, melted •150g guanciale, sliced •250g grated gruyère •Salt •2 tbsp of fresh thyme, chopped •1 tsp black pepper For the roast sprouts •650g brussels sprouts •Salt and pepper to taste •Half a bunch of parsley or chives STEP-BY-STEP GUIDE 1. Combine the sliced potato, thyme, pepper and half the
• 35ml vodka • 25ml Kahlúa
Add all ingredients to a shaker filled with ice. Shake super hard for that extra foam. Double strain into a martini glass. Garnish with powdered cinnamon and three coffee beans. HOW TO MAKE IT • 25ml espresso coffee • 15ml cinnamon spiced sugar syrup
CAMBSEDITION.CO.UK DECEMBER 2021 65
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