26 Pan fried chicken fillet and Woodalls spicy Cumberland salami crisps with pea and mint Paul Robinson

Pan-fried chicken fillet and Woodall’s spicy Cumberland salami crisps with pea and mint purée

prep: 10 minutes cook: 15-25 minutes
4 people

Ingredients

for the purée

400g frozen garden peas

1 small bunch fresh mint, stalks removed

10ml chicken stock

for the chicken

12 chicken inner fillets

2 tbsps olive oil

sea salt & black pepper

for the salami crisps

80g Woodall's spicy Cumberland salami

to serve

150g wild rocket, washed and dried

100g Parmesan, shaved

2 tbsps olive oil

Method

To make the purée, place the frozen peas, mint leaves and chicken stock in a saucepan and bring to the boil. Remove from the heat and using a stick blender, blend to a smooth purée.

To cook the chicken, drizzle the fillets with the olive oil, and season with a large pinch of salt and freshly cracked black pepper. Heat a frying pan on a medium to high heat and pan-fry the chicken, turning every 2 minutes, for 10-12 minutes. Ensure the centre reaches 75°C on your meat thermometer. Remove to a warm plate to rest for a few minutes.

To make the salami crisps, place a frying pan on a high heat and when almost smoking hot place the spicy Cumberland salami in the pan. Crisp up the salami on each side for 60-90 seconds. Remove the crisps to a plate topped with kitchen towel to soak up any excess oil.

To serve, place a large spoonful of pea purée in the centre of each of four bowls, top with three chicken fillets and four spicy Cumberland salami crisps. Garnish with a handful of wild rocket and sprinkle over the shaved Parmesan. Drizzle with olive oil.