and just tuck in
Family roast.
Head chef Hannah, sous chefs Naomi/Alicia.
As it should be on a Sunday afternoon we all got together and cooked a traditional English roast. Lovely roast chicken covered in strips of bacon, delicious roast parsnips, potatoes, carrots, sweet potatoes and broccoli. And of course home-made gravy. It was truly amazing even if I do say so myself and I wish I had the time/inclination to make a roast every week.
I love sushi, yet have never been to Yo Sushi before. I think the idea of paying per dish has put me off as I’m the kind of girl who likes to try everything. I found myself on the top floor of Harvey Nichols sampling the free alcohol before meeting some friends for cocktails in the bar, so I thought that I probably should have a bite to eat or I may embarrass myself.
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So it’s currently asparagus season which makes me very happy as its one of my favourite vegetables and I don’t like the idea of buying too much food that has been flown half way round the world if I can help it.
This dish would be quite healthy if I hadn’t put a cream and blue cheese sauce with it- but I just can’t help myself- I love the bad stuff too much.
First I placed the chicken fillets on a piece of tine foil and sprinkled it with chopped garlic and tarragon and seasoned with black pepper and salt. I then wrapped the foil so that the chicken was enclosed in it and placed it in my steamer.
I then prepared the asparagus and put them aside. I made the sauce using single cream on a low heat and gradually melted in the blue cheese making sure it didn’t boil. Seasoned with more garlic salt and pepper. Once thickening I added a splash of white wine continually stirring.
I put the asparagus in a separate steamer compartment on top of the chicken once the chicken was almost cooked. I love asparagus when it’s still a little al dente.
Once it was all cooked plated up with some baby spinach to garnish and large flat mushroom. I poured the sauce over the asparagus and chicken, it’s very rich so not too much to spoil all the other flavours. And Voila!
I like steaming the chicken as it doesn’t dry out, and the asparagus keeps all its yummy goodness and vitamins.
