Cooking Recepies

Roast Chicken with Red Onion

2009-01-22T17:40:00.000-08:00

You will need:

- 1 2⁄3 kg chicken, roasted
- 60 ml olive oil
- 3 red onions , cut into wedges
- 60 ml balsamic vinegar
- 500 g penne pasta
- 100 g rocket (arugula)
- 100 g black olives
- 1 pinch of chilli flakes

Step 1:
Set the oven temperature to 180ºC (350ºF/ gas mark 4)

Step 2:
Place the onions on a baking tray lined with baking paper. Drizzle with a little olive oil and pour on the balsamic vinegar. Season with salt and freshly ground black pepper and mix well.

Step 3:
Place the onions into the middle of the oven and roast for 15-20 minutes, or until tender.

Step 4:
Bring a pan of salted water to the boil and add the pasta. Cook for 8-10 minutes or to your taste.

Step 5:
Remove the meat from the roasted chicken. Start by breaking the legs off, then cut the meat from the breast. Now use your hands to remove the rest of the meat from the bones and legs. Set aside meat for later.

Step 6:
When the penne is cooked, drain through a colander and leave to cool for 20 minutes.

Step 7:
Take the onions out of the oven and set aside to cool also for 20 minutes.

Step 8:
Into a bowl add the shredded chicken, roasted red onions and place the rocket on top. Add the black olives, chilli flakes and the pasta. Pour on the olive oil and season with salt and pepper. Mix thoroughly and serve.

Roasted Sea Bream

2009-01-22T17:35:00.000-08:00

You will need:

- 1 Sea bream weighing around 600g
- 1 orange
- 1 tbsp rosemary
- 2 tbsp black olives
- 1 onion, sliced
- 2 tbsp coriander, chopped
- 1 garlic, sliced
- 4 tbsp olive oil
- half tsp cumin
- salt and pepper
- chopped coriander for garnish

Step 1:
Set the oven to 250ºC or gas mark 9

Step 2:
Take your sharp knife and first top and tail the orange. Standing the orange upright, slice the peel off making sure that no white pith is visible. Slice into segments and place them into a bowl. Squeeze the remaining part of the orange into the same bowl.

Step 3:
Into the bowl of orange add the black olives, rosemary, onion, garlic, cumin, coriander and olive oil. With your spoon mix it all together well.

Step 4:
Using a sharp knife score the fish. This simply means making slits into the skin of the fish. We are making 4 deep diagonal slits on each side of our fish.

Step 5:
Place the fish into a baking tray. Then season with salt and pepper, turn the fish over and season once more. Then spoon the orange mix all over the fish. It is now ready to cook.

Step 6:
Place the baking tray into the centre of the preheated oven and roast for 10-15 minutes.

TIP :
To tell if your fish is cooked, take a knife and insert it into the slits. If it is all white it is ready.
Once cooked remove from the oven.

Step 7:
Garnish with coriander and now it is ready to serve.
This dish goes with any type of potato.

Roast Salmon Fillet with Clams

2009-01-22T17:19:00.000-08:00

You will need:

- 170 g salmon fillet
- 400 ml vegetable stock
- 3 medium baby leeks
- 2 tbsp vegetable oil
- 5 medium fresh clams
- 100 ml white wine
- 1 medium tomato
- a little olive oil
- salt and pepper
- 15 chives
- and a little flour

Step 1:
Put a non-sticky pan on a moderate to high heat. Add 2 teaspoons of vegetable oil and warm for about a minute. Season with pepper and salt. Dab the skin-side of the salmon fillet in a little flour. This will stop it from sticking to the pan. Carefully place the salmon in the pan skin-side down. Seal both sides for about a minute. Then turn it back over and place it and the pan in an oven that has been preheated to 160 degrees Celsius.

Step 2:
Pour in 400 millilitres of vegetable stock and leave to boil. Trim both the ends of the leeks and peel off any rough outer layers. Then add the whole leeks to the pan of boiling stock and cook for about 3 minutes. Turn off the heat and leave to one side until needed.

Step 3:
Slice the tomato into quarters and cut out the seeds. This will leave you with 4 petals. Then finely dice and put to one side for later.
Finely chop the chives until you have about a tablespoons worth.

Step 4:
Put another saucepan on the hob and turn the heat up high. Put 5 clams in, together with 100 ml of white wine. Place on a lid, or cover with tin foil if you don't have a lid, and steam the clams until they open. This should take around 2 minutes. Once they have opened, remove from the heat.

Step 5:
Place a leek and the salmon fillet on a plate. Arrange the clams, the other 2 leeks and tomato on top. Sprinkle over some chopped chives, and drizzle on a little of the stock from the leeks and some olive oil.

Roast Lamb

2009-01-22T17:13:00.000-08:00

You will need:

- 1 ¾ kg lamb leg
- 5 sprigs of rosemary
- 4 tbsp olive oil
- 1 small aubergine
- 1 medium red pepper
- 1 medium yellow pepper
- 1 medium red onion
- 3 medium courgettes
- 150 ml lamb stock
- salt and pepper

Step 1:
Preheat the oven to 180C, which is 350F or Gas mark 4. Unwrap the lamb and slash the meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with a tablespoon of olive oil. Season with salt and pepper and cover loosely with foil. In total, you're going to roast the lamb for just over two hours - but to start with, put it in the preheated oven and roast for an hour and a half. When you get to this point, you're ready to add the vegetables.

Step 2:
While the lamb's roasting, cut a small aubergine and two peppers into chunks. Slice 3 courgettes, keeping the slices quite thick, and chop a red onion into wedges. Toss all the vegetables with 3 tablespoons of olive oil. When the lamb's been roasting for an hour and a half, take it out of the oven and remove the foil. Scatter the vegetables around the lamb and turn the oven temperature up to 220C/425F/Gas 7. Roast for a further 35-45 minutes, or until the lamb is cooked and the vegetables are tender and lightly charred. Turn the vegetables once during cooking to make sure they brown evenly.

Step 3:
Place the lamb and the vegetables on a serving plate. Cover it loosely with foil and leave it to rest. Spoon off as much fat as possible from the roasting tin. Place the tin on the hob and add 150ml of lamb stock. Bring the stock to the boil, stirring with a spoon to scrape up the pan juices. Simmer for a couple of minutes and season to taste.

Step 4:
To serve, whip up a creamy mash from some boiled potatoes mashed with butter and milk, and steam some green veg. Carve the lamb, dish it up with the roasted vegetables, and drizzle with the pan gravy.

Thanksgiving Yams

2009-01-22T17:11:00.000-08:00

You will need:

- 650 g yams or sweet potatoes, peeled and cut into chunks
- 150 g brown sugar
- 100 ml water
- 1 tbsp lemon juice
- 1 tbsp sherry
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 4 tbsp toasted almonds
- salt and pepper

Step 1:
Set the temperature of the oven to 220°C

Step 2:
Place the yams in the roasting tray. Add the oil and season with salt and with pepper. Thoroughly coat the surface using your hands, and place them into the oven.

TIP:
The yams can be boiled but they will lose a great deal of texture and flavour.

Step 3:
Heat the saucepan over a medium-high heat. Add the sugar, water, lemon juice, sherry, vanilla and maple syrup. Bring to a boil and simmer for 2-3 minutes. Remove from heat and set aside until the yams are done.

Step 4:
Keep checking on the yams, making sure that they do not burn on the bottom by turning them over occasionally. At around 20-25 minutes, test them with a knife to see if they are cooked. The knife should enter easily without resistance. At this point, transfer them to the oven-proof dish.

Step 5:
Pour the syrup over the sweet potatoes and return them to the oven. Let them warm through, giving the syrup time to caramelize. This should take about 25 minutes. Finally, remove from the oven.

Step 6:
Your Thanksgiving Yams are almost ready for table. All that is left is to sprinkle them with some toasted almonds. They will go well with your turkey, your ham, and everything else on the table.

Roast Leg of Lamb

2009-01-22T17:08:00.000-08:00

You will need:

- 1 Leg of lamb weighing 1 1/2 to 2 kg
- 6 cloves of garlic, peeled and cut into 4 slices lengthwise
- 2 to 3 sprigs of rosemary
- 6 tbsp olive oil
- 2 tbsp wholegrain mustard
- freshly ground black pepper
- salt

Step 1:
Set the temperature at 250ºC, that's 475ºF or gas mark 9

Step 2:
Rub the leg of lamb with the mustard and generously season with salt and pepper.

Step 3:
Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Step 4:
Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Step 5:
Put the roasting tray in the oven and cook for 1 hour.
After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.

TIP:
It is always best to cook meat when it is at room temperature.

Step 6:
After the cooking time, check that the lamb is ready.
Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.
Remove it from the oven and leave to rest for 15 minutes.

Step 7:
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

Roast Lamb with Summer Vegetables

2009-01-22T17:04:00.000-08:00

You will need:

- 680 g lean lamb neck fillet, or boneless shoulder steak, cubed
- 450 g new potatoes, peeled and quartered
- 3 medium garlic cloves, peeled and crushed
- 2 small aubergines, peeled and cut into chunks
- 2 small red peppers, deseeded and cut into large chunks
- 4 tbsp extra virgin olive oil, cored
- 4 tbsp flaked almonds, toasted
- 1 large bunch fresh mint leaves, stalks removed
- 2 tsp Dijon or wholegrain mustard
- 6 tbsp extra virgin olive oil

Step 1:
Preheat the oven to Gas mark 5, 190°C, 375°F, and parboil the potatoes in boiling salted water for 5-7 minutes. Drain and set aside.

Step 2:
In a large roasting tin, mix together the lamb, potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.

Step 3:
Roast for 30-35 minutes until the lamb is melting tender and the vegetables are cooked. From time to time during cooking shake the pan.

Step 4:
Put the almonds, mint leaves, mustard and seasoning in a food processor or blender and blend to a rough paste. Gradually add the oil in a steady flow. Season well.

Step 5:
Spoon the pesto into a bowl and serve with the lamb.

Pork Spare Ribs

2009-01-22T16:56:00.000-08:00

You will need:

- 1 ½ kg spare ribs, chopped in half
- 1 tbsp peanut oil
- 100 ml Chinese bbq sauce
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 cloves of garlic, crushed
- 2 tsp grated fresh ginger
- 100 ml honey
- 5 tbsp brown sugar
- ¼ tsp 5 spice powder
- 100 ml dark sherry
- 5cm cube ginger, chopped, skin on
- a few spring onions for garnish

Step 1:
Put the ribs and ginger into the pot and pour over enough water to cover. Turn to a high heat and boil. Once boiling, skim off the scum from the top. Reduce to a simmer and cook for 15 minutes.

Step 2:
Using a slotted spoon, remove the ribs from the pan. Put them on to a plate covered with kitchen roll and drain.

Step 3:
Place the frying pan over a high heat and add the oil. When hot, add half of the ribs. Allow to brown for approximately 1 minute on each side. Repeat the process with the other half of the ribs.
Transfer to a plate covered with kitchen roll.

Step 4:
To a clean frying pan, add the bbq sauce, chilli sauce, soy sauce, sherry, sugar, honey, garlic, grated ginger and the 5 spice mix. Stir well and bring to the boil.
Add the ribs and stir again, turning the ribs to coat them in the juice. Cook for 5 minutes until the majority of sauce has been absorbed, but don't allow it to completely dry out.

Step 5:
Transfer to a large serving plate, spoon the remaining sauce over the ribs, sprinkle on the spring onions.

Step 6:
Serve hot with some white fluffy rice. Enjoy!

Roasted Salmon with Sweet Mustard Sauce

2009-01-20T17:04:00.000-08:00

You will need:

- 2 salmon fillets , approx 150g
- 2 tbsp vegetable oil
- some salt and pepper
- assorted fresh herbs , for garnish
For the sauce:
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 4 tbsp honey
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tbsp olive oil

Step 1:
Set the oven to 150°C (300ºF/ gas mark 2)

Step 2:
Spoon the Dijon mustard into a bowl. Add the whole grain mustard, honey, soy sauce, black pepper and the olive oil. Mix it all together well with a whisk and set it aside.

Step 3:
Season the salmon with salt and with pepper on both sides.
Heat the frying pan over a medium high heat and add a little oil. Place the fillets into the frying pan, flesh side down. Sear them on one side for about a minute. Flip them over to the other side with your spatula, skin side down in preparation for roasting in the oven.

Step 4:
Place the frying pan into the centre of the preheated oven. Remove the fillets when they have turned a pinkish colour. Use your finger as a test to see if they are done. They need to be firm to the touch, but still soft and springy on the inside. Let them rest for another minute in the pan before serving.

Step 5:
Serve both fillets onto a plate. Drizzle some of the mustard sauce over it. Garnish with a generous heap of herbs and serve. This recipe goes equally well with rice, potatoes, or pasta salad.

Roasted Goose with Lemon and Thyme Stuffing

2009-01-20T16:57:00.000-08:00

You will need:

- 4.2 kg/ 9lb goose
- salt and pepper
For the lemon and thyme stuffing:
- 450 g bread crumbs
- the rind of 2 lemons
- 3 tbsp of thyme
- 2 eggs, beaten
- 3 tbsp butter
- salt and pepper
- 2 onions, chopped

Step 1:
Set the oven to 180ºC (360ºF/ gas mark 4)

Step 2:
Firstly, using the large knife, remove the neck. Next, remove the excess fat and the flaps of skin from its behind. They can be torn off with your hands or you can use a knife. Using the wooden skewer, lightly pierce the body of the goose just under the skin, but not down to the meat. This helps to release the oils and fats when cooking. Finally, season the top of the bird with salt and pepper.

Step 3:
Place the goose on the wire rack upside down and season the underbelly with salt and pepper.

Step 4:
Put the rack into the centre of the preheated oven, with a baking tray underneath to catch any fat and roast for roughly 2 hours.

Step 5:
Place a pan on a medium heat. Add 2 tablespoons of butter and allow to melt. When melted spoon in the onions, stir and sweat down for 5 minutes. Add the thyme and lemon peel and stir. Cook for another 3-4 minutes until the onions are soft and translucent.

Step 6:
Pour the onions into the bowl of breadcrumbs, season with salt and black pepper and Mix in well with your wooden spoon. Now add in the beaten eggs, which will bind the mixture together and stir well, making sure the entire mix is coated.

Step 7:
Grease the bottom and sides of the loaf tin with the remaining butter.

Step 8:
Spoon the stuffing mix into the greased tin and cover with tin foil, including the sides. Smooth it down and set aside until we turn the goose.

Step 9:
After an hour of cooking time, pull out the wire rack with a protective cloth. Grip the birds cavity securely with the tongs and turn the goose over to an upright position. Place the stuffing beside the goose, to cook for the last hour.

Step 10:
After two hours of cooking, using a cloth to protect your hands from the heat, remove first the stuffing then carefully pick up your roasted goose with the tongs and remove from the oven. Set both aside to rest for roughly 30 minutes, removing the foil from the loaf tin.

Step 11:
Your roasted goose is now ready to serve! Serve it with some lovely roasted potatoes and roasted parsnips.

Roast Chicken

2009-01-20T16:42:00.000-08:00

You will need:

- 1 medium Free range chicken
- 5 garlic cloves
- half a head of garlic
- half a lemon
- 100 g Butter
- 1 tbsp Olive Oil
- salt and pepper

Step 1:
Preheat the oven to 200 °C (Gas Mark 6, 400 °F)

Step 2:
Place the chicken in a roasting pan and stuff half a lemon into the cavity. Cut a garlic head in half and place inside the chicken.
Peel, crush and finely chop 5 garlic cloves. Rub 50 grams of butter and the chopped garlic all over the outside of the chicken, it helps if the butter if gently softened before you do this. Pour over 1 teaspoon of olive oil and again rub in, this will prevent the butter from burning as it roasts. Sprinkle with a generous pinch of salt and pepper.
Break the remaining 50 grams of butter into knobs and place around the chicken in the roasting pan.

Step 3:
Place the pan in the oven and roast for 15 minutes at 200 °C (Gas Mark 6, 400 °F), then reduce the temperature to 180 °C (Gas Mark 6, 400 °F).
1 hour and 15 minutes into the roasting time check to see how the chicken is cooking. With a sharp knife cut down into the joint between the thigh and the breast. The chicken's juices will run out and you will be able to see the meat. If the juices and meat are slightly pink return to the oven for another 15 minutes.
Check again roughly 1 and a half hours into the roasting time. This time the juices should run clear, and meat will be white. If not return the chicken to the oven until done.

Step 4:
Take the chicken out of the pan and wrap tightly in tin foil. Leave it to settle for 10 to 15 minutes. Carve and serve.

Crispy Roast Turkey

2009-01-20T16:39:00.000-08:00

You will need:

- 1 fresh turkey, 5.5 kilos, washed and dried
- 1 ½ onions, chopped into quarters
- 2 carrots, peeled and chopped
- 2 garlic bulbs, cut in halves
- 1 lemon, cut into quarters
- A few celery tops
- some rosemary
- some thyme
- 40 ml olive oil
- 2 tbsp rock salt
- salt and pepper

Step 1:
Set the temperature of the oven to 200°C (400ºF/ gas mark 6)

Step 2:
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.

TIP:
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.

Step 3:
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.

Step 4:
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.

Step 5:
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.

Step 6:
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.

Step 7:
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.

Step 8:
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!

Step 9:
Time to carve and serve.

Crispy Roast Potatoes

2009-01-20T16:36:00.000-08:00

You will need:

- 1 kg potatoes , peeled and cut to even sizes
- 80 g lard or any other fat
- salt and pepper

Step 1:
Set the oven to 220ºC (425ºF/ gas mark 7)

Step 2:
Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 3:
While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 4:
Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.
Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 5:
With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 6:
Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They make a wonderful accompaniment to a Sunday roast, a chicken dinner or nicely cooked rib-eye steak. They are as versatile as they are tasty. Enjoy!

Roast Potatoes

2009-01-20T16:34:00.000-08:00

You will need:

- 8 large floury potatoes
- 100 ml vegetable or olive oil
- salt and pepper

Step 1:
First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:
Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3:
Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4:
Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5:
Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6:
Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7:
Once cooled, scratch the surface of the potatoes with a fork.

Step 8:
When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9:
Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10:
Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

Roast Beef

2009-01-20T16:29:00.000-08:00

You will need:

- 2 kg beef sirloin
- 4 tsp wholegrain mustard
- 2 tsp olive oil
- salt
- fresh black pepper
- A bunch of chopped fresh rosemary

Step 1:
Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.

Step 2:
Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.
Season the beef with salt and freshly ground black pepper.

Step 3:
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4:
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.
For medium rare take the temperature after 20 mins, it should be around 60ºC.
For medium , wait 30 mins and test for 65ºC.
For well done, 40 mins and 75ºC.

Step 5:
Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6:
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Step 7:
To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

TIP:
A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.

Roast Chicken Breast

2009-01-20T16:23:00.000-08:00

You will need:

- 2 chicken breasts , skin on
- 1 small truffle , thinly sliced
- some sage leaves
- 4 garlic cloves , skin on
- some salt and pepper
- 4 tbsp vegetable oil

Step 1:
Set the oven to 220ºC (425ºF/ gas mark 7)

Step 2:
Carefully separate the skin from the meat in the middle part of the chicken breast. Put a few slices of truffles in between followed by 2 sage leaves. Place the skin back in place and repeat with the other breast. Season the skin side with salt. Turn it over...and season the other side with salt and with pepper. Then set aside.

Step 3:
Heat the frying pan over a medium-high heat. Add the oil and allow to heat up. Place the breasts into the frying pan, skin side down, making sure that the tenderloin is sitting on the top of the breast, not to the side. This will help to keep the meat moist. Let them fry until they just begin to turn golden brown. You can check this by looking at them underneath. Add the garlic to the pan.

Step 4:
Place the pan into the oven and let the breasts cook for about 10 minutes. After this time, lift the tenderloin, to check how close the chicken is to being done. If it is almost cooked through, turn it to the other side. Bake for another 3 minutes then remove the pan from the oven. Leave the breasts in the pan to rest for another 2 minutes, then take them out.

Step 5:
Your chicken breasts are now ready! Serve with some potato puree or any other type of potato and drizzle over some of the cooking liquor and garlic. It would also go well with some crisp, sautéed vegetables.