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  • Blayne Bertoncello - Salad of Fresh Tomatoes

    and Chicken

    Serves 4 

    Ingredients

    Tomato Water

    750g tomatoes

    1 tbsp olive oil

    pinch salt

    pinch sugar

     

    Chicken Sauce and Crispy Skin

    2 onions, chopped

    1 clove garlic, finely chopped

    4 chicken legs, skin removed and reserved

    2 chicken wings

    1 tsp pink peppercorns

    1 tsp ground chipotle chilli

    salt

    500ml chicken stock

    1 tbsp olive oil

    salt, to taste

     

    Tomato Salad

    4 medium tomatoes, quartered

    1 tbsp currants

    1 tbsp pinenuts, toasted

    1 tsp pink peppercorns, slightly crushed

    ½ tsp salt

    1 tbsp red wine vinegar

    1 tbsp olive oil

     

    Spinach Chiffonade

    8 spinach leaves

    1 tsp olive oil

    pinch paprika

    1. For the Tomato Water, combine all ingredients in a blender and process until smooth.  Pour into a sieve lined with muslin cloth and allow liquid to pass through.  Reserve Tomato Water and set aside until needed. Discard the solids.
    2. For the Chicken Sauce, place a large frypan over high heat.  Add olive oil, onions, garlic, finely chopped chicken wings and skinned chicken legs. Fry until golden brown, about 6 minutes.  Add stock and cook on high heat for a further 5 minutes.  Reduce heat to low, add chipotle chilli and pink peppercorns and simmer for 30 minutes. 
    3. Once cooked, strain through a fine sieve into a small saucepan. Place the saucepan on the stovetop and cook the sauce over medium heat until reduced enough to coat the back of a spoon. Once thickened, set aside, keeping warm, until needed.
    4. For the Crisp Chicken Skin, place a medium frypan over low heat.  Season chicken skin and place into frypan, keeping the skin flat by placing a medium saucepan on top of the skin to weigh it down. Cook the chicken skin until rendered, crisp and golden brown, about 3-4 minutes, turning after about 2 minutes.  Remove from pan and set aside on paper towel to drain until needed.
    5. For the Tomato Salad, place all ingredients in a medium bowl and stir gently to combine. Set the salad aside in fridge until needed.
    6. For the Spinach Chiffonade, arrange the spinach leaves in a stack, then very finely slice. Place the finely sliced spinach into a bowl of iced water.  Remove from water and drain on kitchen paper.  Transfer the spinach to a medium bowl, drizzle lightly with olive oil, sprinkle with paprika and toss well to coat the spinach evenly. Set aside until needed.
    7. To serve, divide Spinach Chiffonade equally between 4 serving bowls.  Top with Tomato Salad, then several shards of Crisp Chicken Skin.  Pour a little of the Tomato Water gently into the base of each bowl and serve with Chicken Sauce on the side.
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