Breast of corn-fed chicken
with apples and ginger butter
Serves 4
Ingredients:
2 sharp apples
(e.g. Granny Smiths)
Small bunch thyme
20 ml white wine vinegar
2 tbsp honey
3–4 spring onions
4 corn-fed chicken breasts (each
approx. 150 g, skinned)
Salt and freshly ground
black pepper
2 tbsp oil
50 g preserved ginger
1 tsp pink pepper
3 tbsp soft butter
A bunch of Thai basil
Method:
1. Peel, core and slice the apples. Wash the
thyme, and strip the leaves off the stalks.
Bring the vinegar, honey, thyme and 80 ml
of water to the boil, and set to one side to
allow the flavours to intensify. Wash and
trim the spring onions into 4–5 cm long
pieces. Place the sliced apple, spring onions
and liquid in a solid container; sweeten with
a little sugar if liked.
2. Wash the chicken breasts, pat dry and
season with salt and pepper. Fry in a little oil
to seal, then wrap in foil, and cook in a solid
container for 9 minutes at 90°C. Steam the
vegetables underneath the chicken for 7
minutes at 90°C.
3. Drain the ginger and chop finely. Crush the
pink pepper. Mix the ginger into the butter,
and season with a little salt and the pink
pepper. Wash the basil, and strip the leaves
off the stalks.
4. Cut open the chicken breasts. Arrange the
vegetables on the serving plates, and place a
chicken breast on top of each. Dot with some
butter and garnish with basil leaves.
153
Tip
Pink pepper is not a member of the
pepper family, but comes from a
South American tree. It has a mild,
sweet, delicate flavour.
