do you like big breasts? 😉
Bloody hell, I didn't expect to see it here. Shame on me, I s'pose. But yeah, sweetheart, I do, thanks for asking! More than that, I'm gonna kindly share me favorite breasts with all of you lot, here goes:
Ingredients
For breasts:
4 chicken breasts
10g of butter
1 sprig of fresh thyme
2 tbsp of pine nuts, toasted
salt
black pepper
1 tbsp of olive oil
For potato purée
500g of potatoes
110g of unsalted butter
6g of salt
80ml of milk
1 large potato, peeled
salt
4 tbsp of olive oil
And finally for spinach (very important, don't forget!)
400g of spinach
For the mush, peel 'em and chop 'em into 'bout 2cm chunks, then steam the potatoes for 'bout 35 minutes 'til they're soft. Chuck 'em in the blender, pour in the milk and butter, and blend it all on full for 30 seconds. Give it a scrape down the sides! Have a taste for seasoning and sling in more if it needs it! Don't be tight with the salt, whack in as much as you fancy. Blend it again for another minute. Keep it warm!
10g of butter
Now to the method, my friend, and make sure you wear an apron to avoid gettin' mucky. I always keep mine carefully:
For the potato lattice, heat the oven up to 180°, no lower. Use a mandolin to slice 'em into 1mm thick rounds. Then cut 'em into fine strips and give 'em a good seasoning with salt.
Pop an ovenproof fryin' pan on the heat and pour in enough oil to just cover the base. When the oil's hot, lay 'em potato strips in the pan in a lattice shape. Then shove the pan in the oven and cook it for 5-10 minutes 'til it's all golden. After that, whip it out of the pan and let it drain on a bit of cloth to soak up any extra oil.
For the bird, take it out the fridge half an hour before ya start cookin'. Place a pan over the high heat and chuck in a tablespoon of oil. Once it's hot, slap 'em chicken breasts in there and cook 'em 'til they're coloured all over - I like mine nice and crispy. Turn down the heat, now, sling in yer butter, and keep cookin' 'em 'til they're caramelised, 'bout 5-7 minutes or so. Give 'em a bit of seasoning and whack 'em in the oven for 6-7 minutes.
Strip 'em thyme leaves from the stem and sprinkle 'em over the bird. Take the chicken outta the pan and let it rest on a plate with all the cookin' juices.
For the spinach, sweat it in the butter and give it a good drain - press it between two cloths to soak up the extra water.
To plate up, scoop some of the mush onto the plate. Pop a little pile of the spinach right in the middle of yer plate. Slice up them chicken breasts however you fancy (I like 'em in diamond shapes meself) and roll 'em around in their juices before placin' 'em on top of the spinach. Chuck in some potato lattice and scatter some pine nuts and herbs around!
Enjoy yer meal, love, hope I've been a bit of a help 😉
















