These miso mushrooms and broccolini are also delicious with pan-fried pork fillets in place of the chicken.
Serves: 2
INGREDIENTS
50 grams broccolini
3 tablespoons olive oil
sea salt and ground pepper
2 boneless chicken breasts, skin off
6 long strips streaky bacon
1 teaspoon sesame oil
250 grams button mushrooms, sliced
1 tablespoon each white miso paste and mirin
1 clove garlic, crushed
¼ cup water
½ cup crème fraîche
1 tablespoon chopped parsley
METHOD
Preheat the oven to 180°C fan bake.
Place the broccolini on a large baking tray, toss with 2 tablespoons of the oil and season with salt and pepper. Set aside.
Season the chicken and wrap each breast in 3 strips of bacon.
Heat the remaining 1 tablespoon oil in a sauté pan and brown both sides of the chicken. Place on the tray next to the broccolini. Don’t wash the sauté pan. Roast the chicken and broccolini for about 12-14 minutes, or until the chicken is fully cooked. Cooking time depends on the thickness of the chicken.
Add the sesame oil to the sauté pan and cook the mushrooms over a high heat until tender. Add the combined miso, mirin, garlic, water and crème fraîche. Season and cook for 5 minutes until reduced and syrupy. Stir in the parsley.
To serve: Divide the broccolini between plates. Top with the sliced chicken breasts and spoon over the mushrooms.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.