Chef Academy Showcase 2023 Cookbook

Prune chicken with potatoes and tzatziki Method: 1 Dice an onion into thin slices and fry until lightly golden. 2 Crush the garlic cloves and add to the pan with onion to slightly sear it. 3 Rub the chicken with the seasoning and a splash of oil, and sear on both sides in the oiled pan. 4 Combine the chicken, onion, garlic, chicken stock, prunes and soy sauce and put into the ovenproof dish. Cover with aluminium foil. Then, place into the preheated oven to 180°C for 45 minutes. 5 To make the mashed potatoes: peel the potatoes and boil them until they become soft. Drain the water and put the potatoes into the bowl. Mash the potatoes, while combining with butter, cream, salt and pepper, and mix together until creamy. 6 To make the tzatziki: peel and grate the cucumber, sprinkle with a bit of salt and drain by squeezing through a towel. Place into a bowl and combine with diced parsley, diced mint, pressed garlic, Greek yoghurt, sugar, salt and pepper. 7 Begin to plate by placing mashed potatoes into the centre of the plate. Sit the chicken on the side of the mash. Take a couple of prunes and decorate the plate with them, then drizzle the sauce from the chicken onto and around the mash. Put the tzatziki into a ramekin and serve. Ingredients: Prune Chicken - 2 chicken legs or 4 drumsticks and 4 thighs - ½tsp black ground pepper - 1 tsp paprika, dried - ½ tsp turmeric - Pinch of chilli powder - 1 tsp parsley, dried - ½tsp black ground pepper - 250ml chicken stock - 50ml dark soy sauce - 10 prunes - 1 white onion - 3 or 4 garlic cloves - Oil Mashed Potatoes - 4 or 5 potatoes - Pinch of salt - 40g butter - 30ml double cream - Pinch of black pepper Tzatziki - 1 cucumber - 150ml Greek yoghurt - 2 or 3 garlic cloves - Parsley, finely diced - Mint, finely diced - Pinch of salt - Pinch of black pepper - ½tsp sugar Best HIT Chef Academy moment Breaking down a whole fish from start to finish including gutting, descaling and filleting. 2 Serves: