Recipe CHICKEN MARYLANDS Serves 2 people
Ingredients
Salsa Verde
2 Free range chicken marylands (rib cage boned out) 1 tablespoon extra virgin olive oil 1 tsp sea salt 1 tsp paprika 1 tsp ground cumin 1. Heat oven to 180c 2. Toss everything together in a mixing bowl to coat evenly 3. Arrange skin side up on an oven tray and cook for about 45 minutes 4. Set aside and allow to rest for five minutes 5. Use the pan juice to finish chicken
For the lentils 1/2 brown onion 1 clove garlic 1 carrots 1 celery stalk 1/2 cup dried Puy lentils Extra virgin olive oil 1 cup chopped cavalo nero www.homerunfood.co
E ssence
32 | PENINSULA
October 2020
1/2 cup of mirin or white wine 1 tsp red wine vinegar 1 Lt boiling water mixed with 1 Tablespoon of Miso paste 1/2 tsp each of paprika and ground cumin
Method 1. Blitz carrots, celery, onion and garlic in a food processor (you can grate or finely chop) 2. Heat olive oil to a medium heat in a deep saucepan and cook (adding the paprika and cumin) until soft, sweet and beginning to catch on the pan, then add the lentils 3. Deglaze the pan with mirin (or white wine) 3. Once most of the liquid has gone, add the miso liquid 4. When miso liquid has gone and the lentils are nearly cooked (but still firm), turn the heat off, add the chopped cavalo nero and stir through. 5. Season well and add the vinegar
1/2 Bunch cavalo nero roughly chopped 1 Bunch parsley 2 Tablespoons seeded mustard 2 Tablespoons lemon juice 2 cloves of garlic lightly fried in 1/2 cup of extra virgin olive oil 1. Wash parsley and cavalo nero in hot water then strain 2. Blend everything in a food processor or using a stick blender 3. Season with salt and pepper
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