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Hi, my name is Faisal and I am the Head Chef and Director of a company called The Chefs Eye Limited and the resident caterer at Gourock Golf Club where I operate from. We welcome visitors all year round to the restaurant and for further insight for our menus and upcoming events, please go to and subscribe.

Jerk Chicken Supreme, with egg fried rice and a spiced tomato sauce Ingredients • x2 Chicken Supreme - skin on • Flaked sea salt • Jerk seasoning • Oil for frying


For the rice • x1 egg • Cooked white rice (Veetee 2 min cook in a microwave) • Finely diced onion, spring onion and 1 green chilli • For the sauce • x1 passata • x1 finely diced onion • x3 fresh garlic pureed • Cajun seasoning • Squeeze of lime juice • 100 ml chicken stock • fresh coriander - finely chopped

Whilst the chicken is cooking in the oven its time to make the sauce and the rice.

Sear the chicken, skin side down, until crispy, turn over and place in a preheated oven at 200 degrees for 15 mins. Check using a temperature and ensure it is a minimum of 75 degrees at the thickest point

To make the sauce, cook out your onions with a little oil, ensuring they are golden brown and not burnt. Add the garlic and the seasoning and slowly cook out with a little lime juice to stop it burning. Once it has been a few minutes add the passata and chicken stock and cook out for 5 mins, blend and taste for seasoning. The sauce should have a slight kick. Leave aside. In a wok, pour a teaspoon of oil, start to reheat the rice as per the instructions, using a wooden spoon add the finely diced onion, chilli, and spring onion, fry and add the egg and start to scramble the mix season lightly and add the rice. Scoop on the place once hot and the correct temperature has been achieved (min 82 degrees) - roughly about 2 mins Place the sauce back on the boil, your chicken should be done by now, slice the chicken down the middle carefully into 5 for show and using a ladle or spoon pour the sauce just offsetting the chicken. Serve For a quick dessert for after, pre made and stored in the fridge - my personal favourite is Raymond Blancs chocolate mousse which can be found online or by visiting recipes/basicchocolatemousse_93648 All the ingredients can be found at your local supermarket.

24 | Clyde Life – February/March 2016


Clyde Life February/March 2016  
Clyde Life February/March 2016  

A lifestyle magazine published bi monthly and delivered to 15000 housholds in Inverclyde and West Renfrewshire, West of Scotland