Buttermilk marinated Supreme of chicken, savoy cabbage crisp bacon and boxty potato cake.
1 supreme of chicken
½ tsp fresh thyme
100g shredded cabbage
50g streaky bacon
200g cooked potato
100g raw grated potato
50g kerrygold butter
Fillet of lemon sole Parsley butter sauce steamed spinach and colcannon
1 fillet of lemon sole
200ml white wine
50ml fish stock
Bunch of parsley
½ kilo spinach
250 cooked potato
50g Kerrygold butter
2 scallions (spring onion)
Buttermilk marinated chicken supreme
Marinade the chicken in buttermilk and paprika overnight.
1 Season the chicken supreme and place in a hot pan with presentation side down cook slowly add some butter and turn the chicken supreme.
2 place chicken in the oven and cook for 8/ 10 minutes.
3 Mix the cooked potato , raw potato egg flour and milk season and cook in hot butter ,like a drop scone. Cook evenly on both sides and finish cooking in the oven.
4 Remove the chicken from the oven allow to rest keep it warm , add the bacon to the pan and crisp add the cooked cabbage
5 place the chicken on the cabbage with the crisp bacon.
6 Garnish with the boxty potato cake and use the juices from the chicken and butter with the fresh thyme to make a rich sauce.