| Back to recipe list | Printer friendly view |
Devilled chicken with warm potato salad |
|
| Boil the potatoes | |
350g waxy potatoes cut into equal chunks |
Boil until tender, drain, set-aside and keep warm |
| Make the ancovy dressing | |
2 anchovy fillets 1 garlic clove, peeled 1 pinch of sugar Salt and fresh ground pepper |
Mash together |
½ tsp dijon mustard 1 tbsp red wine vinegar 120 ml extra virgin olive oil 2 tbsp parmesan, freshly grated |
Gradually mix in to make a thick dressing |
| Make the devilling mixture | |
4 tsp colmans mustard powder 1 tbsp worcester sauce 1 pinch dried chillies, crumbled 3 tbsp olive oil |
Mix together |
500g Cooked chicken, cubed |
Mix to coat the chicken |
| Devil the chicken in a frying pan | |
Above marinated chicken |
Heat the pan to smoking and fry for about 5 minutes to give an all over, crispy brown coating |
| Assemble the salad in a large bowl | |
Above hot boiled potatoes Above anchovy dressing |
Coat the potatoes with half of the dressing |
Above devilled chicken ½ cos lettuce, washed & dried 2 tbsp capers, rinsed and chopped |
Toss together with the rest of the dressing and serve while still warm. |