Harissa roast half chicken, mini caesar salad, roast potato
Ingredients
1/2 Whole chicken marinated in harissa for 24 hours
1/4 Baby gem wedge
10g Caesar dressing
2g Parmegiano, microplane to order
2g Chives
20g Garlic aioli
7x Pickled jalapeno slices
7x Picked coriander leaves
6x Roast potatoes
1x Lemon wedge
1g Fine salt
1g Black pepper, freshly cracked
MOP
- Place the half chicken, skin side down, into a hot pan with some vegetable oil. Pan fry this skin side down on a medium-high heat for 2 minutes. Keeping the chicken skin side down and in the pan, place the pan in the oven and reheat for 8 minutes at 195c. The internal temp of the chicken needs to be 78c before serving
- Whilst the chicken is cooking reheat the potatoes in the fryer until golden brown and and warmed through. Remove this to a stainless steel bowl with a jay cloth to soak up excess oil, and season with fine salt
- For the baby gem wedge, fan the leaves out and then dress evenly with the caesar dressing, season with freshly cracked black pepper and then finish with the microplane parmigiano and top with chopped chives
- Once the chicken has reheated accordingly, remove this from the oven to a large walled plate and finish with a bit more harissa paste and season with maldon sea salt. Garnish the chicken with the slices of jalapeño and picked coriander. Place the dressed gem wedge to the side of the chicken with the garlic aioli, lemon wedge and then serve the roast potato’s in a separate small side bowl.
Harissa Marinated Chickens.
Ingredients
5x Whole chickens, halved (10 portions)
500g Harissa
500g Vegetable oil
100g White wine vinegar
MOP
- Blend the harissa, vegetable oil and wine wine vinegar together using the thermocoupe, vitamin or stick blender
- Place the marinade into a large bowl, and one by one coat each half chicken. Once all the chickens are coated place these skin side down in a 100mm, 1/1 gastro tray and then pour over any excess marinade. Cover with cling film and allow to marinade for 24 hours
- After 24 hours, remove the chicken from the marinade and place these in a perforated gastro tray.
- set the rational to steam and place a regular gastro tray in the oven then place the perforated tray with the marinated chicken on top of this. Push the ovens temp probe into a chicken breast ensuring the tip of the probe hits the backbone and set the probe to 74c. Steam the chickens till they reach this internal temp and then remove and chill till cool.
Garlic aioli.
Ingredients
30g egg yolk
10g fresh lemon juice
25g garlic, crushed or minced
5g Dijon mustard
250g rapeseed oil
3g Salt
MOP
- Add the egg, lemon juice, garlic, and mustard in a blender
- With the blender running on low speed, slowly add the oil, allowing to incorporate into the egg mixture. Season
Waiters Notes
Half chicken marinated in harissa and then roasted served with a mini caesar salad, garlic aioli and roast potatoes
Allergies sulphites, egg, mustard, fish( anchovy), milk - parmesan on mini caesar