(serves 6)

 

INGREDIENTS

60g (3) shallots (finely chopped) 1 1/2 tsp finely chopped Italian parsley 1 tbsp plus 2 tsp finely chopped tarragon leaves 1 tbsp Dijon mustard 1 tsp finely grated lemon zest 45ml (3 tbsp) lemon juice 135ml (9 tbsp) extra virgin olive oil 8g (2 tsp) salted capers (rinsed and finely chopped) 3 small anchovies (mashed) 15ml (1 tbsp) extra virgin olive oil

645g (3 single) corn-fed chicken breasts skin on  4 cloves garlic (peeled) 105g (1 ½ sticks) celery (cut in half lengthwise and diced)  Crispy Prosciutto 6 Soft-Boiled Eggs (halved) 12 Herbed Prawns 12 black Kalamata olives (pitted) 12g (1 tbsp) salted capers (rinsed and roughly chopped) 4-5 sprigs dill

 

METHOD

• Preheat oven to 200°C.

• To make dressing: Into a medium-sized bowl place shallots, parsley, tarragon, mustard, lemon zest, lemon juice, oil, first measure of capers and anchovies.  Whisk to combine and set aside.

• Lightly grease a low-sided baking tray with some of second measure oil. Coat chicken and garlic with remaining oil.  Place garlic onto tray and chicken onto garlic.

• Place into preheated oven and cook for 20-25 minutes or till chicken is tender and juices run clear.

• Remove from oven and rest under heavy tea towels for 15 minutes.

• Remove chicken skin from meat. Set meat and garlic aside.  Place skin onto tray and return to oven for 10-15 minutes or till very crispy.  Cut skin into thin strips and set aside.

• While chicken is still warm shred into bite-size pieces and place into a large bowl. Place garlic into a small bowl, mash and add to chicken.

• Pour dressing over chicken, add celery and toss to coat. Leave to sit in dressing at room temperature for 15-20 minutes for flavours to permeate chicken.  Alternatively place in refrigerator overnight.

• To serve: Add prosciutto and toss chicken salad well. Place onto a flat platter. Add eggs and prawns.  Scatter with olives and second measure capers.

• Garnish with crispy chicken skin and dill sprigs.

*        (The cooked weight of the chicken is approximately 440g)

 

 

Soft-Boiled Eggs

(serves 6)

 

INGREDIENTS

6 eggs (as large and fresh as you can find)

 

METHOD

• Bring a medium-sized pot of water to the boil.

• Using a large spoon place eggs, one by one, into water.

• Using a timer, gently boil eggs for 8 minutes.

• Remove from heat and drain eggs. Shake the pot to crack shells and run eggs under cold water till cool enough to handle.

• Remove shells from eggs and leave at room temperature. Halve while still warm.  Serve at room temperature.

  

 

 

Herbed Prawns

 

INGREDIENTS

210g (12) prawns (deveined, peeled of shell but leaving very end of tail intact) 1 tbsp finely chopped dill 1 tsp finely grated lemon zest

1/2 tsp flaky sea salt 1/4 tsp freshly ground black pepper 15ml (1 tbsp) extra virgin olive oil

 

METHOD

• Preheat oven to 200°C or preheat barbecue to medium hot.

• Into a medium-size bowl place prawns, dill, lemon zest, salt, pepper and olive oil. Toss prawns to coat evenly.

• Spread prawns onto a low-sided baking tray with approximately 1cm space between. Place into preheated oven and cook for 3-4 minutes or till prawns turn pink and flesh is white.  Alternatively place prawns onto preheated barbecue flat plate and cook for 1-2 minutes on each side.

 

 

Crispy Prosciutto

 

INGREDIENTS

40g (4 slices) thinly sliced prosciutto (cut in half lengthwise)

 

METHOD

• Preheat oven to 150°C.

• Lie prosciutto strips between 2 sheets of greased baking paper and bake for 5-7 minutes or till lightly browned and crispy. Allow to cool.

 Photo Credit: Murray Lloyd