Tim’s Organic Chicken Breast with Tomato Confit

Chicken

1. Preheat oven to 220
2. Rub chicken with thyme, garlic and butter
3. Bake in the oven until cooked through, approximately 12 minutes

Tomato Confit

1. Heat oil in a pan over medium heat
2. Add onion and cook until soft and translucent
3. Add tomatoes and cook slowly over low heat for approximately 30 minutes
4. Season to taste with salt and pepper

Wilted Spinach

1. In a pan melt butter and ad garlic
2. Fry the spinach until it is wilted

Cauliflower Veloute

1. Heat chicken stock in a large saucepan
2. Once boiling, add the cauliflower and simmer until the cauliflower is soft. Approximately 15 minutes
3. Transfer the stock and cauliflower to a food processor and puree until smooth
4. Just prior to serving, add the cream and combine

Roast Potatoes

1. Pre heat oven to 190 C
2. Apply the oil and salt to the potatoes
3. Put potatoes into hot oven and roast for 30 minutes