Jamies Mustard Chicken Food

MUSTARD CHICKEN MILANESE

Steps:

• Lay the chicken breasts on a chopping board, slice through the side of each, then open out like a book.
• Season, then wrap each breast in a layer of clingfilm and bash with a rolling pin until ½cm thick.
• Mix the 4 teaspoons of mustard powder with a little water in a small bowl until you have a paste. Using a pastry brush, cover the cut side of each chicken piece with the paste.
• Grate the cheese over the mustard and lay a slice of ham on each, pressing down to stick it together.
• Place three dinner plates in a line on your worktop: on one, mix the remaining 4 tablespoons of mustard powder with the flour, and season.
• Break 3 of the eggs into a small bowl and beat with a fork, then pour onto the second plate. Tip the breadcrumbs onto the final plate.
• Heat 1 tablespoon of olive oil in a large frying pan over a medium heat.
• Dip each breast into the flour mixture, until evenly coated, then dip it into the egg. Allow the excess to drip off, then dip into the breadcrumbs to coat.
• When the pan is hot, fry the breasts one or two at a time for 3 to 4 minutes on each side, or until cooked through.
• In a separate frying pan, fry the remaining 4 eggs in a lug of olive oil until cooked to your liking.
• Core the apple and cut into thin matchsticks. Scrub and thinly slice the beetroot.
• Mix together the cider vinegar and 4 to 5 tablespoons of extra virgin olive oil in a bowl, then toss through the watercress, apple and beetroot.
• Remove the chicken breasts from the pan and serve each with a fried egg on top, salad and cornichons.

JAMIE'S MUSTARD CHICKEN

Steps:

• Get all your ingredients and equipment ready. Put a medium saucepan on a medium heat. Turn the oven on to 220?C/425?F/gas 7. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total. Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine. Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of wholegrain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.

JAMIE'S MUSTARD CHICKEN

Steps:

• Get all your ingredients and equipment ready. Put a medium saucepan on a medium heat. Turn the oven on to 220?C/425?F/gas 7. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total. Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine. Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of wholegrain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.

CHICKEN TIKKA MASALA BY JAMIE OLIVER

Steps:

• Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
• Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
• Put the marinated chicken on a hot griddle pan and sear until cooked through.
• Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.