Watercress Recipe
TV chef Antony Worrall Thompson is a huge fan of watercress, saying “Watercress is a fantastic leaf packed full of vitamins and minerals. It makes wonderful soup, is great in sandwiches and all sorts of things. It’s definitely come back into fashion because it’s so good for you.” One of only seven chefs to have been awarded the lifelong title of MOGB - the chef's Oscar - Antony became known for his success at the helm of several high profile establishments, among them Knightsbridge’s famous Menage a Trois, which is widely known to have been a favourite with Lady Diana. He is now increasingly in demand by broadcasters to comment on and discuss serious food issues such as diabetes, obesity, nutrition and the eating habits of children.
Grilled Buttery Chicken on a bed of Watercress Mash
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Nutrition
portions:4
calories:471
fat:17.5g
saturated fat:8.5g
carbohydrate:30.6g
protein:49.6g
fibre:3.0g
salt:0.65g
Ingredients
For the watercress butter1 (85g) bag watercress, finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard
675g/11/2 lb old potatoes, peeled
2 (85g) bags watercress, roughly chopped
90ml/6tbsp 0% fat Greek Yoghurt or milk
50g/1 oz unsalted butter, diced
pinch of grated nutmeg
salt and freshly ground black pepper
75g/3oz watercress butter
4 x 175g/6oz chicken breast fillets
15ml/1tbsp olive oil
To prepare the watercress butter: in a bowl, mix the watercress, butter, shallot and mustard together with a fork, season well with freshly ground black pepper. Keep at room temperature.
Cut the potatoes into large chunks, place in a large pan, cover with cold water and season with salt. Cover and bring to the boil, simmer for 10-15 mins or until tender. Drain, return to the pan, tip in the chopped watercress and recover. Leave to stand for 1-2 mins or until the watercress has wilted.
Mash the potatoes and watercress then add the milk and butter. Fluff up with a fork, add the nutmeg and season to taste with ground black pepper. Keep warm.
Meanwhile, gently push a little of the watercress butter under the skin of the chicken breast fillets. Preheat a non-stick frying pan. When hot, add the oil, then place the chicken breasts skin-side down and cook for 10-15 mins, turning once until the chicken is golden brown on both sides and cooked through.
To serve, heap the watercress mash in the centre of four warmed plates and top with the chicken. Spoon the pan juices around the chicken and serve, garnished with a sprig of watercress and a wedge of lemon.
By watercress.co.uk
http://www.watercress.co.uk/
