This crunchy, nutty celeriac remoulade is a match-made-in-heaven for chicken. Photo: Marcel Aucar
2 tbsp dijon mustard
1 tbsp seeded mustard
150ml mayonnaise (whole egg or, if possible, home-made)
60ml cream, lightly whipped
1/2 salad onion, finely chopped
1 large celeriac, peeled and cut into fine matchsticks
4 stalks curly kale, leaves stripped and cut in a fine chiffonade
1 nashi pear, cut into fine matchsticks
freshly ground black pepper
2 large organic free-range chicken breast fillets, skin on
extra virgin olive oil
4 slices pancetta
1 lemon, cut into wedges
50g hazelnuts, toasted and coarsely chopped
watercress, to garnish (optional)
1. Whisk the mustards, mayonnaise, cream and a squeeze of lemon juice together in a medium bowl until combined.
2. Add the onion, celeriac, kale and nashi to the dressing and toss gently to combine. Season with salt and pepper and set aside for 15 minutes.
3. Preheat a heavy frying pan. Season and oil the chicken and add to the pan, skin side down, along with the pancetta. Cook for about five minutes, flip, and cook for a further five minutes (once the pancetta is crisp, rest on top of the chicken to keep warm). Depending on the size of the chicken breast, you may need to flash it in a hot oven for a few minutes.
4. Rest the chicken for a few minutes with the pancetta on top. Slice the chicken on an angle and serve with the pancetta, remoulade, lemon wedges, a scattering of hazelnuts and some watercress (if using).
1. You could use spinach or daikon instead of kale for the remoulade.
2. To toast the nuts, place in an oven preheated to 160C fan-forced for six to eight minutes or until fragrant and golden. Rub the skins off with a clean tea towel.
3. Make sure the chicken breast still has a little give in the flesh when removing from the pan, as it will finish cooking while it rests.
- Main Ingredients - Chicken, Cream/Milk, Nuts
- Cuisine - Modern Australian
- Course - Dinner, Lunch, Main-course
- Occasion - Midweek dinner, Mother's Day, Dinner Party, Family meals