Thu, 22 March 2018
RECIPE
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For the Pistou (basil and tomatoe paste)
2 cloves garlic
50g basil
1 table spoon of olive oil
1 medium ripe tomatoe; chopped
For the Skewers & Broth
2 small chicken breast roughly 250g
75g buttermilk
2 wooden skewers soaked in water
1 fined diced banana shallot
3 sundried tomatoes; roughly chopped
1/2 tablespoon olive oil
1 tablespoon tomatoe puree
1 litre vegetable stock
150g baby courgettes; sliced
75g asparagus; diced
75g French beans; trimmed to 1cm
75g sugar snap peas; cut to 3cm
METHOD
First make the pistou.Pound the garlic with a pinch of salt in a pestle and mortar until smooth. Add the basil and grind until almost smooth.
Add the basil and grind until smooth. Add the olive oil, then the tomatoe and pound everything together to a rough paste. Season to taste.
Place the chicken breats between 2 pieces of cling-film and using a rolling pin, bash until they are nice and thin.
When ready, slice each breast into 4 strips lengthwise. Mix half of the pistou with the buttermilk, add the chicken and marinate for 30 mins or overnight if possible.
When ready, thread the chicken onto the soaked skewers and set aside.
In the medium saucepan, saute the shallot, garlic and sun-dried tomatoe in the oil and 1 tablespoon of water until softened. Add the
tomatoe puree and stock, bring to the boil and simmer for 10 minutes. Meanwhile, place a griddle pan over a high heat and cook
the chicken skewers for 3-4 minutes on each side.
Add the vegetables to the broth and simmer for 3-4 minutes. Season to taste. Serve with the skewers sitting along the rim of the
bowl and the remaining pistou to stir through.