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Roast chicken with Cabernet Sauvignon, tiramisu

 

 

IF YOU’RE looking to impress dinner guests this weekend then look no further because this week we have two fabulous recipes that are perfect for a dinner party. Both dishes are easy to prepare and ultra tasty, starting with a mouthwatering roast chicken with Cabernet Sauvignon – a firm favourite on Marco Pierre White’s menus – followed by tiramisu to satisfy your sweet tooth. And they’re sure to get your guests talking. I hope you enjoy them.

 

 

ROAST CHICKEN WITH CABERNET SAUVIGNON

(Serves 4)

1 × 1.2kg chicken

5 tbsp extra virgin olive oil

Salt and pepper to season

50ml Cabernet Sauvignon vinegar

50ml water

1 shallot, finely chopped

2 sprigs flat leaf parsley, chopped

Method:

Start by preheating the oven to 180C. Place the chicken in a roasting tin; pour over the oil and rub into the skin. Add 50ml water to the bottom of the tray; season with salt and pepper and place in the oven for 50 minutes. During this time, baste with the liquid at least twice. Remove from the heat and leave to rest for 15 minutes, covered in tinfoil.

Place the Cabernet Sauvignon vinegar into a saucepan; heat on a high heat until the vinegar becomes like a syrup. Add in the juices from your roasting tray into the mix and stir on the heat until both liquids combine to make a sauce.

Add the finely diced shallots to your sauce and cook out for a further minute. Add the chopped herbs and then mix.

Pour the sauce over the chicken and carve the meat. Serve with creamed potato and with the rest of sauce on the side.

TRADITIONAL TIRAMISU

(Makes 4 individual servings)

100ml espresso coffee

15ml coffee liqueur

4 sponge fingers

80g egg white whisked to a soft peak

2tbsp sugar

250g mascarpone

2tbsp honey

Grated chocolate for garnish

Coco powder

Method:

Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. Break each sponge finger into four pieces and drop into four small glasses, then pour a third of the cooled espresso mixture over them. Press down gently, making sure the biscuits are completely soaked.

Using a whisk, beat the egg whites and sugar until they form soft peaks. In a separate bowl beat the mascarpone, the rest of your espresso and the honey slowly to a smooth paste.

Fold the egg whites into the mixture, a third at a time, and spoon the mixture into the glass over the sponge fingers.

Grate the chocolate and dust with coco powder. Garnish the mixture with the chocolate and coco powder and serve.

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D.O.B