North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.
The second chef to accept the challenge, Mark Greenaway, chef proprietor of Grazing, stepped up to create this wonderful recipe for Baby roast Chicken, roasted hazelnuts, cauliflower and roasted potatoes.
• ½ Baby roast chicken
• 100g cauliflower
• 6 ratte potatoes
• 50g butter
• 1 litre of chicken stock
• 6 pearl onions
• 20g roasted hazelnuts
• 1 tablespoon of chopped thyme
• A pinch of salt
• A drizzle of olive oil
1) Add the potatoes to a pan of lightly salted boiling water and cook until they just start to soften
2) Blanch the cauliflower for 4-5 minutes in salted boiling water, drain and then set aside for later
3) Lightly season the chicken
4) Put oil in a frying pan on a medium heat and add in the chicken, skin side down
5) Once the chicken starts to colour, turn it onto the other side
6) After the chicken has been on the heat for a further few minutes, add the potatoes
and sprinkle with some thyme
7) Add the cauliflower to the pan and season with a pinch of salt
8) Turn the veg every few minutes to gain an even colour on all sides
9) Add the chicken stock to the pan and allow it to reduce on a slightly lower temperature
10) Stir in the pearl onions
11) Mix the butter into the pan to finish the sauce
12) Plate it all up, topping the dish with some pre-roasted hazelnuts
Gastrotour to challenge Scotland's best chefs to create Campervan-friendly recipes
