Serves 3 as a starter
We are in real dinner party or fine dining territory here. Keep it sophisticated by serving delicate portions. This dish is excellent served as part of a tasting menu.
For the Caesar dressing…
1 large egg
1 clove garlic, peeled & chopped
Juice of 1 lime
1 heaped teaspoon mustard powder
½ teaspoon Worcestershire sauce
50g tin of anchovy fillets in oil, drained but with the oil reserved
150ml olive oil
40g powdered parmesan cheese
Salt & pepper
Place the egg, garlic, lime juice, mustard powder, Worcestershire sauce and drained anchovy fillets in a food processor and blend until smooth. Slowly add the anchovy oil and olive oil until the sauce has a creamy consistency. Stir in the parmesan cheese. Taste and add salt and pepper if needs be.
For the tea smoked chicken…
1 tablespoon each of sugar, salt and tea
5 star anise
1 chicken breast, butterflied
Put the sugar, salt, tea and star anise in a foil packet, scrunched but with the top of the packet open. Place in a wok, heat until smoking, add the chicken (on a plate) and cover. Smoke for 5 minutes then turn over and smoke for a further 5 minutes.
Remove the chicken and finish cooking under a grill. Leave to go cold and cut into wafer thin slices.
For the truffle oil infused croutons…
Crustless white bread, cubed
Toss the cubes of bread in the oils. The amount of oil you will need will depend on the age of your bread. They just need a very light coating and you don’t want them to be greasy. Place the croutons on a baking tray and bake on the oven at 180c for about 10 minutes. Leave to go cold.
Small crisp lettuce leaves (or a Cos lettuce, roughly chopped)
Toss the lettuce leaves in the dressing and arrange on serving plates. Add a few slices of smoked chicken and sprinkle with a few croutons.