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Jame St Recipes: Niall McKenna’s balsamic pot roast chicken and chocolate mousse

Jame St Recipes: Niall McKenna’s balsamic pot roast chicken and chocolate mousse

Jame St Recipes: Niall McKenna’s balsamic pot roast chicken and chocolate mousse

 

WITH the end of the month drawing to a close, and the relaxation of Covid restrictions pending, why not make a meal of it and invite some friends round, treating them to a mouth–watering Sunday lunch?

This week’s recipes are a succulent chicken dish, cooked in balsamic vinegar with potatoes and parsnips. This meal is easy to prepare yet so delectable, perfect for a Sunday dinner with friends.

For those of us with a sweeter tooth, a rich and indulgent chocolate mousse is a sure way to satisfy those sugar cravings.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

Balsamic Pot Roast Chicken

(Serves 4, with leftovers)

125ml balsamic vinegar

250ml chicken stock

8 oregano sprigs

60g brown sugar

6 garlic cloves, peeled and chopped

1.5kg chicken

1 tablespoon sea salt

1 tablespoon black pepper

1kg potatoes, washed, with the skin on and quartered

500g parsnips, washed, topped, tailed, and halved

2 tablespoons olive oil

Method

Start by preheating the oven to 200C.

Place the balsamic, chicken stock, sugar, oregano, and garlic in an oven proof dish, big enough to house the chicken.

Next, season the chicken thoroughly with salt and pepper and add to the dish.

Drizzle the pre–cut potatoes and parsnips with a generous helping of olive oil, also placing them in the dish.

Put a lid on the dish and place in the oven to cook for 45 minutes, until the chicken is juicy and tender.

Carefully remove the pot from the oven, coating the chicken, potatoes, and parsnips in the marinade and baste.

Place back in the oven for 15 minutes, removing the lid. The chicken should now be brown and cooked through.

After the 15 minutes, bring the pot out of the oven once again, cut the chicken and serve with the balsamic glazed potato and parsnips.

Chocolate Mousse

360ml whipping cream

3 egg yolks

40ml honey

200g dark chocolate buttons

Optional 30ml coffee liqueur

Method

Start by whipping the cream to slight soft peak and set to one side.

In a pot, whisk the egg yolks over a low heat until pale in colour.

In another pot, heat the honey until sizzling, and leave to the side.

Next, in a clean saucepan create a bain–marie with a glass bowl placed on top of a few inches of boiling water, place the chocolate buttons in the bowl and melt them down gradually on a low heat.

In a food mixer, whisk the yolks on a high speed and gradually add the honey, combining until mixture is cool.

Slowly add melted chocolate to the mixture and fold.

Next, gently fold in the whipped cream.

Place the mixture in a sealed piping bag or wrap in cling film and keep at room temperature.

To serve, pipe the mousse into a glass or dish and serve.

Booking a table online is easy and just takes a couple of minutes.

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D.O.B