Edge Events Presents Quarantine Cuisine - Chris Mapp of The Tickled Trout - Live Cooking Class ROXIE

"Quarantine Cuisine" Presents Chris Mapp of The Tickled Trout

NB: Views and sentiment expressed in this video are the views and sentiment of Chris Mapp/The Tickled Trout and are not necessarily the views of other involved parties,

A warm welcome to Chris Mapp of The Tickled Trout who is going to cook us all a mouth watering chicken based dish. Being there during the demo this was a real treat for me! Chris shared lots of knowledge about the ingredients some of which were locally sourced and some even locally foraged. We even got to chat about the science behind flavours which was very insightful. Chris was recently awarded with "local food hero" at the 2019 Chesterfield Food & Drink Awards. Championing local businesses Chris is very passionate about supporting local produce and during the demo his passion for food really did shine through.
Poached Chicken, Jersey Royals and seasonal English greens in white wine sauce
(Serves 2)
Ingredients:
2 skinless chicken breasts
Jersey Royals or other English news
1 banana shallot
Maldon salt
50ml white wine
black pepper
100ml chicken stock
parsley (optional)
100ml double cream
chives (optional)
Clove garlic
Seasonal English greens
Bunch thyme
1 lemon for zesting
Olive oil

Step by Step:
Lay out the cling film, a generous piece.
Drizzle olive oil, Maldon salt, cracked pepper, thyme, grated garlic, lemon zest and sprinkle of tarragon (BE CAREFUL it is quite strong).
Lay chicken on top and roll tightly like a sausage, roll once more. Place in hot water, approx 75 – 80 degrees, just below boiling for 8 mins. Meanwhile fine dice shallots and crush a clove of garlic, good pinch of salt and start sweating in a pan with oil and touch of butter, thyme sprig and bay leaf.
Just before the shallots take on any colour, add white wine and reduced until almost gone.
Add chicken stock, reduce by half then add cream and reduce by half again until you have desired consistency.
Add fresh chopped herbs such as chives and parsley and season is necessary.
At the same time, put some Jersey Royals or other small new potatoes in a well salted pan of cold water (should taste like sea water) and cook for approx. 10 mins until your knife can pierce them and there is a little resistance, take off the heat and allow the potatoes to continue to residually cook and keep warm. When ready, drain them, put back in pan with a good knob of butter and pinch of Maldon salt, add some chopped herbs too if you like.
After 8 mins take the chicken out of the water, and cut open the cling film.
The chicken will not be fully cooked, don’t worry. Get a frying pan, add a little oil and knob of butter and when the butter foams add the chicken. Keep turning it, basting from time to time until it is golden all over and firm to touch.
Take out of pan, allow to rest.
Cook your seasonal greens, right now English peas and broad beans are the stars of the show along with curly kale.

Music: bensounds.com