Tuesday, 2 December 2014

Grilled Chicken with Nectarine Salsa & Truffle Fries

It may now be winter, Christmas is approaching after all but here is a nice and pretty simple dish that should easily transport you back to the height of summer. Well, perhaps.

I think the piece de resistance here is the nectarine salsa - a really juicy, zesty relish that will go with all sorts of grilled white meats or fish. Peach is, naturally, a good alternative.

Obviously my choice was to serve it with marinated (in Old Bay seasoning, garlic olive oil and lime juice) chicken that we grilled on the BBQ (in winter perhaps use a griddle pan). The truffle fries are pretty genius too actually and this was altogether a really lovely meal.

Nectarine Salsa
serves 2 as a relish very generously

2 nectarines, stoned and diced (leave the skins on)
¼ small red onion, finely chopped
½ tbsp chopped mint
½ tbsp chopped coriander
1 tbsp white wine vinegar
juice of ½ lime
½ mild to medium green chilli, finely chopped
½ tsp agave nectar (or honey)
½ tsp olive oil
sea salt and black pepper

Mix the vinegar, agave nectar and lime juice in a small bowl and stir together until well combined.

Put the rest of the ingredients in a bowl, pour over the vinegar / lime juice mixture and combine carefully.

Season to taste with a little salt & pepper.

Truffle Fries
serves 2

2 maris piper potatoes, cut into fries
1 tbsp truffle flavored extra virgin olive oil
Parmesan cheese, finely grated, to taste
sea salt and freshly ground black pepper, to taste

Preheat oven to 220C

Line a baking sheet with greaseproof paper and then place the fries onto the sheet. Drizzle over the truffle oil and a little salt and pepper and gently toss to combine.

Place into oven and bake for 30 minutes.

Grate over some Parmesan, give another little shake then put back into the oven for another 5-10 minutes, until golden brown and crisp.

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