The comfort of classic dishes is unparalleled; these recipes evoke a sense of nostalgia while allowing for creative reinterpretation. British cuisine is rich with such enduring favorites, offering meals that feel both timeless and adaptable to modern tastes. At Rosi, our newly opened restaurant at the Beaumont hotel in London, we embrace this beliefs by honoring customary flavors while infusing them with innovative elements. dishes like Chicken Diane and Chicken Kiev may remind us of the past, but with a touch of creativity, they can be revitalized into something remarkable.
Reimagined Chicken Kiev
A small adjustment to a beloved recipe can yield remarkable results. While truffle paste might come at a premium,indulging in it occasionally is worthwhile—especially with the festive season approaching when you can use any leftovers to elevate your holiday meals.
Planning Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 35 minutes
Serves: 6
Ingredients for Truffle Butter:
- 250g butter
– 60g truffle paste (any supermarket brand works) or alternatively, use 50ml truffle oil
- 1 shallot, finely diced (approximately 20g)
– 1 garlic clove, minced
– 2 tablespoons chives, finely chopped
Ingredients for Chicken:
–
6 chicken breasts
–
125g plain flour
–
2–3 large eggs, beaten
–
150g panko breadcrumbs
–
4 tablespoons olive oil
Create the truffle butter by blending all its ingredients untill smooth. Transfer this mixture into a piping bag and snip off the tip.
Select each chicken breast and carefully cut a pocket from the thicker end downwards without slicing through fully. Fill each pocket with truffle butter using your piping bag—be cautious not to overstuff—and refrigerate for half an hour.
dredge three shallow bowls: one filled with flour, another containing beaten eggs, and the last holding breadcrumbs. Preheat your oven to 200°C (180°C fan)/390°F/gas mark 6.
cautiously remove the chilled chicken from refrigeration one piece at a time; coat each breast first in flour then dip it into egg before rolling it in breadcrumbs until fully covered.
Add olive oil to a nonstick frying pan over medium heat and fry each breaded chicken breast until golden brown on both sides—do this in batches if necessary.
Migrate them onto an oven tray and bake for about fifteen minutes or until thoroughly cooked through.
Serve instantly alongside creamy mashed potatoes for an indulgent meal!
Chicken Diane Featuring Wild Mushrooms
This dish takes inspiration from classic steak sauce but reinterprets it using tender chicken instead!
Total Preparation Time: Approximately two hours including brining.
Cooks For: Serves two people.
- The Brine Ingredients Include:
- -100g sea salt
- -Peel from one lemon cut into wide strips
- -one whole head of garlic smashed slightly
- -Two sprigs fresh thyme
- -Five black peppercorns
- -A crown roast weighing around 1.2kg with wishbone removed
- 115g butter
< li >25 g assorted soft herbs like tarragon & chives roughly chopped
< / li >< li >10 g smoked salt
< / li >< li >10 g roasted garlic blended or jarred
< / li >< li >100 g brioche or panko breadcrumbs
< / li >< li >(Juice & zest from one lemon as per taste)
< / ul >the Sauce Ingredients Are:
- -30 ml olive oil
< / l i >< l i >=120 g white onion finely diced
< / l i >< l i >=150 g assorted mushrooms diced (shiitake/oyster/button/chestnut/wild)
< / l i >< l i >=One grated garlic clove
< / l i >< l i >=80 ml brandy
< /l i >=One teaspoon wholegrain mustard,
=One teaspoon Dijon mustard,
=One teaspoon English mustard,
=150 ml quality dark chicken stock,
=30 grams crème fraîche,
=Two teaspoons parsley finely chopped.- Liza Goodwin-Allan serves as culinary director at“the Beaumont Hotel located London W1”.
First prepare your brine by combining sea salt along with lemon peelings ,smashed garlic cloves ,thyme sprigs & peppercorns inside large saucepan filled up halfway full water. Bring mixture up till boiling point whisking continuously till all salts dissolve completely . Remove pot off heat source allowing cooling period before submerging entire crown roast within cooled brine ensuring full coverage . let sit undisturbed during steeping process lasting approximately ninety minutes.
Next create herb-infused stuffing by whisking softened butter within sizeable bowl until lightened then fold remaining ingredients together seasoning accordingly before transferring mix back into piping bag ready when needed later on.
Once finished soaking remove poultry patting dry thoroughly loosening skin above breasts gently inserting prepared herb stuffing beneath surface area taking care not puncture outer layer too much if planning ahead store covered inside refrigerator awaiting cooking time arrival.
An hour prior preheat oven setting temperature around120 °C (100 °C fan)/260 °F/gas mark half place bird atop rack positioned inside baking tray roasting duration lasting roughly seventy minutes reaching internal temperature nearing58 °C once done cover loosely utilizing foil resting period spanning ten-fifteen mins afterwards increase heat levels towards240 °C (220 °C fan)/475°F/gas mark nine returning back under high temperatures achieving crispiness across skin surface after eight additional mins elapsed thereafter!
While waiting prepare accompanying sauce heating olive oil within skillet adding onions sautéed briefly followed closely diced mushrooms along grated cloves stirring consistently throughout cooking phase pouring brandy letting bubble away reducing liquid thickness coating mushroom pieces evenly finally incorporating mustards followed lastly adding stock bringing everything back up towards boil removing off flame mixing crème fraîche finishing touches garnishing freshly chopped parsley keeping warm till serving time arrives!
To plate carve out individual portions placing single breast upon respective plates drizzling generous amounts sauce atop finishing touches pairing perfectly alongside creamy mashed potatoes creating delightful dining experience!
- -30 ml olive oil
The Herb Butter Stuffing Contains: