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Chicken and Chips
As seen on TV
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Who made this dish?
Gareth's tribute to his father, inspired by foraging trips to the woods and pub lunches that followed. A chicken breast roulade is wrapped on the outside in a chicken and truffle mousse - a reverse ballotine technique that demands precise cooking to succeed. Alongside: a smooth set king oyster mushroom puree, tarragon mayonnaise and a rich Madeira sauce built from deeply roasted chicken wings. Finished with a bowl of shoestring fries dusted in salt powder and topped with crispy chicken skin. A technically accomplished dish rooted in a personal memory.
{Judge}: The chicken called perfect, the mousse brilliant. The king oyster mushroom puree praised for its smoothness and meaty, indulgent mushroom flavour. Tarragon mayonnaise very well thought of. {Judge}: Struggling to find fault. The Madeira sauce praised for smokiness and depth, adding so much to the dish. This is an absolute winner. {Judge}: The shoestring fries great, crispy and crunchy - the salt powder and chicken skin called smart finishing touches. A dish for the old man. He would be very proud.
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