CHICKEN BREAST WITH POTATO CAKES, TRUFFLE AND POMEGRANATES
4 Ingham’s Fresh Chicken Breast Fillets
4 potatoes, peeled
100g unsalted butter, melted
8 sage leaves, finely sliced
2 Tbsp finely grated Pecorino
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
2 bunch asparagus, trimmed
½ cup red wine gravy
1 tsp truffle oil
seeds of ½ pomegranate
¼ cup hazelnuts, toasted and chopped
¼ bunch chives, snipped
micro herbs, to garnish
Grate the potatoes coarsely, then squeeze to remove as much water as possible. Mix with the butter, sage and Pecorino, then season generously with salt and pepper. Form into four flat discs. Pour half the olive oil into a non-stick frying pan then cook the discs over a moderate heat for 20 minutes turning several times, until golden and crisp.
Meanwhile, season the Ingham’s fresh chicken breast fillets with salt and pepper, then cook in the remaining olive oil in a frying pan over a moderate heat for 15 minutes, turning several times, until firm to touch. Blanch the asparagus spears. Warm the gravy and add the truffle oil.
Arrange the potato cakes on plates with the asparagus and gravy, then carve the chicken and place on top. Scatter with pomegranate seed, hazelnuts and chives, then garnish with micro herbs.
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