Richard’s Recipes: a simple Summer supper
Our Head Chef Richard Trant shares his secrets for a simple Summer supper in 20 minutes:
Grilled Chicken Breast with avocado dressing and wild rocket salad. (Serves 4)
Your marinade:Olive oil 1 crushed garlic clove 2 lemon grass – split Tablespoon of honey Sprig of rosemary Sprig of thyme
4 skinned chicken breasts
Marinate the chicken overnight
Your dressing:2 avocados 2 tablespoons of lemon juice 1 red chilli – deseeded and chopped Large pinch paprika 4 tablespoons double cream
Blend until a smooth cream and correct seasoning if needed by adding salt and pepper.
The salad:400g wild rocket Shaved parmesan Sundried tomatoes
Toss everything together in 1 part balsamic vinegar and 5 parts olive oil
Use a grill or a griddle pan to cook your chicken breasts for about 7 minutes on each side or until cooked. Allow to rest for 2 minutes then thinly slice. Drop the chicken into your tossed salad and drizzle with the dressing.
This supper, a favourite of Richard’s is beautiful with Jersey new potatoes and a cold glass of Chablis. Enjoy!