Chargrilled Chicken Tenderloins with Ragout of Mushrooms, Asparagus and Mizuna Salad
Marinate chicken with garlic, olive oil and bay leaves overnight.
Place on hot plate for 1-2 minutes each side.
Pour 30ml olive oil onto other hot plate, add mushrooms and butter.
Add asparagus, cooking just to colour up and give it a slight BBQ flavour.
Squeeze a little lemon over chicken.
While mushrooms are cooking, add wine, sprinkle with salt and pepper and add sage.
In a salad bowl, combine rocket and Spanish onions.
Add mushrooms and asparagus to the salad and toss.
Add a dash of balsamic vinegar and olive oil, toss.
Arrange salad on a plate and top with chicken.
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» 25m ago
» 28m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 8h ago