Where chicken dare (a tribute to Iron Maiden)
For mash
1 small cauliflower
1 potato
3 spinach leaves
½ lemon
sea salt
a handful of grated parmesan
olive oil
For sauce
1 large handful of fresh mushrooms
1 handful of dry plums finely chopped
3 tablespoons of butter
2 tablespoons of Dizon mustard
2 tablespoons of fennel seeds
chicken stock
sea salt
2 tablespoons of sweet paprika
black pepper
1 tablespoon of thyme
Put the potatoes into a pan of salted water, bring to the boil and simmer until soft and tender. Do the same for Cauliflower. Drain them in a colander and allow them to sit for 5 minutes to steam away any excess moisture. Add potatoes, cauliflower, spinach leaves, lemon juice, sea salt, black pepper, olive oil and parmesan in food mixer and mix.
In a pestle and mortar smash up thyme, paprika, fennel seeds, sea salt and black pepper. Lightly heat a small frying pan and add mortar’s content. After a minute add mushrooms and plums and cook for three minutes. Add butter, mustard, cook for two minutes and then add a ladleful of chicken stock. Cook until stock is absorbed.
Place the chicken fillet on a hot griddle pan and cook for about 5 minutes on each side, depending on the thickness. Serve the chicken and the juices with a good dollop of the mash and the sauce.
