Preparation time
Less than 30 mins
Cooking time
10 to 30 mins
Serves
2
A light and lovely lunch – perfect for a romantic dinner for two.
Ingredients
- 3 large floury potatoes
- 50ml/2fl oz vegetable oil, plus extra for shallow frying
- 2 skinless chicken breasts, cut into long very thin strips
- salt
For the mushroom purée
- 50g/1¾oz unsalted butter
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 100g/3½oz wild or Trumpet mushrooms, halved if large
- 100ml/3½fl oz chicken stock
- drop double cream (optional)
For the Brussels sprout slaw
- 100g/3½oz Brussels sprouts, thinly sliced
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp lemon oil
- pinch ground pink peppercorns
Method
-
Spiralize the potatoes, then wash well to remove the starch. Bring a pan of lightly salted water to the boil and prepare a bowl of iced water. Blanch the potato in the boiling water for 3 seconds, then plunge it into the iced water. Strain well, put onto kitchen paper and mix in the oil.
-
Wrap the potato spaghetti around the chicken strips.
-
Heat the oil in a frying pan over a high heat. Fry the chicken and potato strips for 2–5 minutes on each side, or until golden and cooked through.
-
For the mushroom purée, melt the butter in a saucepan and sweat the shallot and garlic until softened and lightly coloured. Add the mushrooms and turn up the heat; you want to slightly caramelize them.
-
Add the stock and cook out until the mushrooms are tender. Pour into a blender and whizz to a purée, adding the cream if needed.
-
For the slaw, mix the sprouts with mustard, vinegar and lemon oil and season to taste with the pink peppercorns.
-
Spoon dots of mushroom purée onto a serving plate and top with the chicken. Serve with the slaw.
