Head Chef at The Midland shares Recipe with Freshly Picked Ingredients

You can’t get fresher than picking it yourself. The Midland Head Chef, Michael Wilson, his sons and their friend went foraging for the wild garlic used in this dish featured on The Midland’s dinner menu.


Butter Poached Corn-fed Chicken

with Crushed Jersey royals, Chicken Leg Ballotine, Wild Garlic, Asparagus Puree and roasting juices                             

(serves 2) 

Crushed Jersey Royal Potatoes
  • 400 g Jersey Royal potatoes
  • 3 sprigs of Mint

Method:
Boil the potatoes in salted water and mint and crush when soft

Chicken Leg Ballotine
  • Cooked leg meat from one chicken leg
  • Half cooked chicken breast fine diced
  • 3 sprigs of Chervil
  • 3 sprigs of Parsley
  • 3 sprigs Marjoram

 Method:                                                                                                                                Take the bone out of the chicken leg then add the diced chicken and chopped herbs season with salt and pepper and roll in cling film and gently poach in salted water for 45 minutes then chill

 Poached Chicken Breast
  • 2 Chicken breasts
  • 50 g Butter
  • ½ tsp Marjoram
  • ½ tsp Chervil

Method:                                                                                                                                Cover the chicken breast with clarified butter* with herbs making sure that the chicken breast is submerged and bake in oven at 120 degrees C for approx. 45 minutes or until the chicken breast is cooked to above 75 degrees C.

Clarified butter- melt the butter down and allow it to separate. You will see that the milk and the fats have separated. Skim the milk from off the top and you will be left with pure butterfat.

Asparagus puree
  • 1 bunch of asparagus- sliced
  • Boiling salted water

Method:
Blanche the sliced asparagus in the water and when soft place in iced water before blending till smooth. Season to taste.

Wilted wild garlic
  • 200 g wild garlic
  • Boiling salted water
  • Small knob of butter

Method:                                                                                                     Blanche in salted water for 2 minutes. Drain and warm through in a buttered pan.

Head Chef, Michael, in the kitchen

Service with Style

Stunning views over Morecambe Bay

The Sun Terrace Restaurant serves up contemporary cuisine in a relaxed environment with stunning views over Morecambe Bay.  Stylish, simple, beautiful. That’s the way we like to do it here.  For table reservations and enquiries call 01524 424 000. 

 

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