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Mustard Chicken, Quick Dauphinoise, Greens, Black Forest Affogato

The document provides a recipe for mustard chicken, quick dauphinoise potatoes, greens, and black forest affogato dessert. It lists ingredients and provides step-by-step instructions to prepare each dish and serve the full meal.

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djeff71
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119 views2 pages

Mustard Chicken, Quick Dauphinoise, Greens, Black Forest Affogato

The document provides a recipe for mustard chicken, quick dauphinoise potatoes, greens, and black forest affogato dessert. It lists ingredients and provides step-by-step instructions to prepare each dish and serve the full meal.

Uploaded by

djeff71
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Mustard chicken, quick dauphinoise, greens, black forest affogato | JamieOliver.com ...

Page 1 of 2

Mustard chicken, quick dauphinoise, greens, black forest


affogato

Serves 6 Approx time: 30 Difficulty: not too tricky

Ingredients

Method

For The Dauphinoise

TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large
ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and
turn the oven on to 220C/425F/gas 7. Fill and boil the kettle.

1 red onion
1 kg Maris Piper potatoes
1 nutmeg
2 cloves garlic
225 ml single cream
4 anchovies in oil
Parmesan cheese
2 bay leaves
1 very small bunch fresh thyme
For Seasonings

olive oil
extra virgin olive oil
sea salt
black pepper
For The Chicken

a few sprigs fresh rosemary


4x180 g higher-welfare chicken
breasts, skin on
4 teaspoons Colman's mustard
powder
3 baby leeks, or 1 large leek
4 cloves garlic
white wine
75 ml single cream
1 heaped teaspoon wholegrain
mustard
For The Greens
200 g Swiss chard or other greens
200g prewashed baby spinach
1 lemon
For The Affogato
1 tablespoon instant coffee, or you
could use 4-6 shots of espresso
3 teaspoons golden caster sugar
4-6 round shortbread biscuits
425g tinned pitted black cherries in
juice

DAUPHINOISE Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the
food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season.
Grate over of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.
Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the
leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix
and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water,
cover tightly with tin foil and leave on the heat.
CHICKEN Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the
rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder
over each breast, then season and drizzle some olive oil over the chicken and into the frying pan.
Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down.
Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take
around 18 minutes in total.
DAUPHINOISE Give the tray a shake so nothing catches.
GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan,
cover with boiling water, add a good pinch of salt and put the lid on.
DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining
thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or
until golden brown and bubbling.
CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely
slice them and add to one side of the chicken pan.
GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side
up, then press down on them again. Stir the leeks and add a good swig of white wine.
GREENS Empty the bag of spinach into a colander and pour the greens and the boiling water over the
spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all
the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take
straight to the table.
CHICKEN Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover
the pan with tin foil. Quickly check on the dauphinoise.
AFFOGATO Put 1 tablespoon of instant coffee into a small jug with 3 teaspoons of sugar. Half-fill the
kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries
and divide them between the cups. Bash the bar of chocolate up and add a few chunks to each cup.
Take the cups to the table.
CHICKEN Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir

http://www.jamieoliver.com/recipes/print/352

25/04/2014

Mustard chicken, quick dauphinoise, greens, black forest affogato | JamieOliver.com ...

100 g good-quality dark chocolate


(70% cocoa solids)
500 g good-quality vanilla ice cream

Page 2 of 2

1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if
necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra
virgin olive oil and take straight to the table.
DAUPHINOISE Take to the table. Get your ice cream out of the freezer to soften for later.
TO SERVE After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with
the ice cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over
just enough hot coffee (or espresso) to start melting the chocolate. So delicious!
Copyright 2014 JamieOliver.com

http://www.jamieoliver.com/recipes/print/352

25/04/2014

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