Preparation time
Less than 30 mins
Cooking time
10 to 30 mins
Serves
2
A light and lovely lunch – perfect for a romantic dinner for two.
Ingredients
- 3 large floury potatoes
- 50ml/2fl oz vegetable oil, plus extra for shallow frying
- 2 skinless chicken breasts, cut into long very thin strips
- salt
For the mushroom purée
- 50g/1¾oz unsalted butter
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 100g/3½oz wild or Trumpet mushrooms, halved if large
- 100ml/3½fl oz chicken stock
- drop double cream (optional)
For the Brussels sprout slaw
- 100g/3½oz Brussels sprouts, thinly sliced
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp lemon oil
- pinch ground pink peppercorns
Method
Spiralize the potatoes, then wash well to remove the starch. Bring a pan of lightly salted water to the boil and prepare a bowl of iced water. Blanch the potato in the boiling water for 3 seconds, then plunge it into the iced water. Strain well, put onto kitchen paper and mix in the oil.
Wrap the potato spaghetti around the chicken strips.
Heat the oil in a frying pan over a high heat. Fry the chicken and potato strips for 2–5 minutes on each side, or until golden and cooked through.
For the mushroom purée, melt the butter in a saucepan and sweat the shallot and garlic until softened and lightly coloured. Add the mushrooms and turn up the heat; you want to slightly caramelize them.
Add the stock and cook out until the mushrooms are tender. Pour into a blender and whizz to a purée, adding the cream if needed.
For the slaw, mix the sprouts with mustard, vinegar and lemon oil and season to taste with the pink peppercorns.
Spoon dots of mushroom purée onto a serving plate and top with the chicken. Serve with the slaw.