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Watercress Recipe
TV chef Antony Worrall Thompson is a huge fan
of watercress, saying “Watercress is a fantastic
leaf packed full of vitamins and minerals. It
makes wonderful soup, is great in sandwiches and all
sorts of things. It’s definitely come back into
fashion because it’s so good for you.” One of only
seven chefs to have been awarded the lifelong title of
MOGB - the chef's Oscar - Antony became known for his
success at the helm of several high profile
establishments, among them Knightsbridge’s famous
Menage a Trois, which is widely known to have been a
favourite with Lady Diana. He is now increasingly in
demand by broadcasters to comment on and discuss
serious food issues such as diabetes, obesity,
nutrition and the eating habits of children.
Grilled Buttery Chicken on a bed of Watercress
Mash
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Nutrition
portions:4
calories:471
fat:17.5g
saturated fat:8.5g
carbohydrate:30.6g
protein:49.6g
fibre:3.0g
salt:0.65g
Ingredients
For the watercress butter1 (85g) bag watercress,
finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard
675g/11/2 lb old potatoes, peeled
2 (85g) bags watercress, roughly chopped
90ml/6tbsp 0% fat Greek Yoghurt or milk
50g/1 oz unsalted butter, diced
pinch of grated nutmeg
salt and freshly ground black pepper
75g/3oz watercress butter
4 x 175g/6oz chicken breast fillets
15ml/1tbsp olive oil
To prepare the watercress butter: in a bowl, mix the
watercress, butter, shallot and mustard together with
a fork, season well with freshly ground black pepper.
Keep at room temperature.
Cut the potatoes into large chunks, place in a large
pan, cover with cold water and season with salt. Cover
and bring to the boil, simmer for 10-15 mins or until
tender. Drain, return to the pan, tip in the chopped
watercress and recover. Leave to stand for 1-2 mins or
until the watercress has wilted.
Mash the potatoes and watercress then add the milk and
butter. Fluff up with a fork, add the nutmeg and
season to taste with ground black pepper. Keep warm.
Meanwhile, gently push a little of the watercress
butter under the skin of the chicken breast fillets.
Preheat a non-stick frying pan. When hot, add the oil,
then place the chicken breasts skin-side down and cook
for 10-15 mins, turning once until the chicken is
golden brown on both sides and cooked through.
To serve, heap the watercress mash in the centre of
four warmed plates and top with the chicken. Spoon the
pan juices around the chicken and serve, garnished
with a sprig of watercress and a wedge of lemon.
By watercress.co.uk
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