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