Mustard Chicken Quick Dauphinoise Greens Black Forest Affogato

Name: Mustard Chicken Quick Dauphinoise Greens Black Forest Affogato
Yield: Serves 4 – 6
Ingredients: 3 teaspoons golden caster sugar; sea salt & black pepper; a few sprigs of fresh rosemary; 4 x 180 g chicken breasts, skin on; 4 teaspoons Colman’s mustard powder; 3 baby leeks or 1 large leek; 4 cloves of garlic; 4–6 round shortbread biscuits; 1 red onion; 1 kg Maris Piper potatoes; Parmesan cheese; 4 anchovies in oil; 2 cloves of garlic; 1 nutmeg; 1 x 300 ml tub of single cream; extra virgin olive oil; olive oil; a very small bunch of fresh thyme; 2 bay leaves; 75 ml single cream (taken from cream for dauphinoise); white wine; 1 x 425 g tin of pitted black cherries in juice; 1 tablespoon instant coffee (or you could use 4–6 shots of espresso); 1 x 100 g bar of good-quality dark chocolate (70% cocoa solids); 1 x 500 g tub of good-quality vanilla ice cream; 200 g Swiss chard or other greens; 1 lemon; 1 x 200 g bag of prewashed baby spinach; 1 heaped teaspoon wholegrain mustard

Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Dauphinoise

1 red onion
1 kg Maris Piper potatoes
1 nutmeg

Dessert
Side dish
Main course

Method

To Start

Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle.

Dauphinoise

Peel and halve the red onion. Wash the

Ingredients

Dauphinoise

Method

To Start

Dauphinoise

Photos