- ROAST CHICKEN WITH TEMPURA BROCCOLI -

INGREDIENTS

Serves 2

CHICKEN
  • 2 chicken breasts, skin & wing still on, wingtip cut off
  • Salt, to taste
  • White pepper
  • 2 tsp neutral oil
TEMPURA PSB
  • 200g purple sprouting broccoli, blanched
  • For the batter
  • 70g cornflour
  • 100g plain flour
  • Salt
  • 350ml sparkling water, ice cold
HONEY & WHOLEGRAIN MUSTARD SAUCE
  • 1 tbsp butter
  • 2 shallots, diced
  • 2 cloves garlic, crushed and peeled
  • 1 carrot, diced
  • 1 stick celery, diced
  • 3 rashers streaky bacon, chopped finely
  • 150ml Afon Mêl Heather Mead
  • 200ml chicken stock
  • 1 tbsp Afon Mêl Honey Mustard
  • 1 tsp Afon Mêl Mountain Honey
  • 300ml double cream

CHEF

Simmie V

 

FEATURED

View Details

METHOD

Preheat oven to 180°C

1
Make tempura batter. Combine all ingredients, mix with chopsticks or another tool that doesn’t disturb the mix too much. Leave to rest in the fridge until needed. Don’t worry about lumps. The batter should be fairly thin but add more flour if you would like it to be thicker.
2
Oil chicken breast very lightly then add salt and pepper onto the skin of the chicken and the underside. Place on a wire rack with a tray underneath to catch any fat. Place tray in the oven and cook chicken for 25-30 minutes. A temperature probe is helpful here, as the chicken will be done when it reaches 75°C internally.
3
For the sauce, melt butter in a medium-sized saucepan and sweat down carrots, shallots, garlic, celery and bacon. Let the bacon crisp up then add the mead and reduce. Repeat for the chicken stock.
4
Once the stock has reduced by half, add the honey mustard and mountain honey. Combine all ingredients and add double cream. It may look like it splits at first but it will come together. Keep it cooking over a low heat until it thickens.
5
Check on your chicken. The skin should be crispy and it should hit 75°C. Let it rest out of the oven in a warm space while the tempura broccoli is prepared.
6
Heat a deep fryer or a wok of oil to 180°C. Retrieve the tempura mix from the fridge and stir. Dunk the broccoli into the batter and drop each piece in. They are done when they float to the top. Scoop them out using a “spider” or slotted spoon. Drain the oil on kitchen paper.
7
Once all elements are ready, serve and enjoy!
image 01
image 02
image 03
image 04
image 05
image 06
image 07
image 08
image 09
image 10
image 11
image 12
image 13
image 14
image 15
image 16

Recipes