Roast herbed chicken and Mediterranean vegetables on ciabatta with potato salad recipe by Bernhard Veller.
Ingredients
1 large ciabatta
mixed salad greens (lettuce, rocket, mizuna)
Roasted Herbed Chicken
A handful of fresh thyme and origanum, roughly chopped
1 clove garlic, roughly chopped
30 ml olive oil
1 medium free-range chicken
Potato Salad
8 non-floury potatoes
700 ml water
200 ml white grape vinegar
10 ml salt
1 crisp Granny Smith apple
1 small sweet red onion, finely chopped
homemade mayonnaise (see below)
1 egg, hard-boiled
Homemade Mayonnaise
2 eggs
5 ml Dijon mustard
500 ml grapeseed oil
Himalayan rock salt and freshly ground black pepper
1½ lemons, freshly squeezed
Roasted Mediterranean Vegetable Stacks
2 red peppers 2 yellow peppers
1 small aubergine
6 small courgettes (baby marrows)
1 onion, sliced
olive oil
Recipe
Serves 6
'Start by cooking your potatoes; the salad has much more flavour if you soak the potatoes in vinegar water for at least 3 hours. Begin preparing the chicken about 1 ½ hour before serving. Make the mayonnaise, finish the salad and roast the vegetables while the chicken is cooking.'
Boil the potatoes in their skins until just cooked but still firm. Peel and roughly slice, then place in a large, wide bowl filled with a mixture of water, white grape vinegar, and salt. Soak for a couple of hours or more.
For mayonnaise, whisk the eggs and mustard using an electric whisker until well mixed. Add the oil slowly while you continue whisking until the mixture thickens to a mayonnaise consistency. Add seasoning and lemon juice. You may want to add cayenne pepper or sweeten it with sugar. If too thick, add dashes of water or milk until the desired consistency is achieved.
Drain the potatoes and place them in a serving bowl. Chop the apple, with its peel, into little cubes and add the apple and red onion to the potatoes. Mix in the mayonnaise (reserve some for spreading over the bread). Chop the hard-boiled egg and sprinkle over the top.
To prepare the Cobb for cooking, place one Cobb briquette into the holder and light. The briquette will take 2-3 minutes to fully ignite. Put the lid back on and allow the Cobb to heat up for about 5 minutes.
Combine the roughly chopped herbs and garlic with the oil and rub onto the chicken. Place the chicken in the Cobb and roast for about 1 hour (or roast in the oven at 180°C for 1 hour, depending on the size of your chicken).
For the roasted Mediterranean vegetable stacks, prepare the peppers by placing them into a hot oven (200°C) for 20 minutes. Remove the peppers from the oven and place them in a plastic bag for 10 minutes. Slice the aubergine into 6 thin slices. Lay thinly sliced courgettes onto these followed by a layer of onion rings. Place onto a baking tray, drizzle with a good amount of olive ml ~nd roast in the oven at 160°C for 20 minutes. Remove the peppers from the bag, peel off their skins and quarter them, before adding to the roasted vegetable stacks.
To put it all together, slice the ciabatta into 1 cm slices and lightly toast, Spread small vegetables of the homemade mayonnaise onto each slice before placing a stack of roasted vegetables on top.
Carve the chicken breast into thin slices (or use the more juicy thighs and legs) and layer over the vegetables. Finish with a mix of green leaves. Serve with a second slice of ciabatta and potato salad.
Wine Pairing
Nitída Sauvignon Blanc