DISH DECONSTRUCTED
How to make: Chicken saltimbocca
Dwivedi, who runs the pub alongside his wife Bhumika, told the Morning Advertiser the “simple yet elegant” dish may be quick and easy to assemble but “tastes incredible”.
Though fresh and high quality ingredients, including free range chicken, were imperative to recreate the Red Lion's chicken saltimbocca for the chef, which can be easily adapted to suit most dietary requirements by swapping some of the ingredients.
“I love the combination of Aspall Cyder and Sutton Hoo chicken; both fantastic products from Suffolk.
“The dish should be cooked to order and served fresh to maintain its quality, but it is very easy to [prepare ahead of time]", he continued.
Dwivedi added the meal was a “perfect summer season” addition to any pub’s repertoire and would help “lighten” up menus.
In addition, the chef advised the dish pairs well with wilted spinach as well as lemon and parmesan potatoes while sticky toffee pudding with salted caramel ice cream would be a complimentary dessert.
Free range chicken saltimbocca with an Aspall cider sauce
Serves 4
4 Free range chicken breast
8 slices of Parma ham
Half a bunch of sage
4 chopped banana shallots
200ml double cream
2 tbs olive oil
Half a pint of Aspall cider
1 spring of chopped tarragon
Malden sea salt and cracked black pepper to taste
Preparation:- Prepare chicken breast by slicing it long thin slices (approx. 4/5 slices out of each breast) and layer it with sage leaves and Parma ham
- For cider sauce, sauté the shallots in oil then add cider and reduce it to half the volume
- Add the double cream and reduce it until half the volume
- Finish it with chopped tarragon and seasoning
- Pan fry the chicken in a hot pan Parma ham side down first for 4-5 mins to get a crispy ham topping and another two minutes on the other side over a gentle heat (if needed finish cooking the chicken in the oven)
- Finish it with the cider sauce
- Decorate the plate with fried sage leaves and serve with seasonal vegetables
