Chicken with roasted aubergine and kholrabi salad

Posted by petra08 on April 7, 2019 · 8 Comments 

Sundays are my favorite day of the week. It is my day off and I do things a little differently. This Sunday I wanted to cook vegetables that I bought at the market. One of the best things about having a market stall is that you see what everyone brings and I like to have a peak especially at the greengrocer and the butcher.

If M could decide we would have whole, roast chicken every Sunday. I didn’t quite feel like roasting a chicken this Sunday but bought a few chicken breasts.

The greengrocer had local leeks and an aubergine that I could not resist. I bought a kholrabi as well and was ready to cook on my day off.

The first thing I did was to roast the aubergine and the potatoes. I made some cuts in the skin of the aubergine and roasted it until it was soft and the skin was looking slightly wrinkly at 170C or 340F, it takes between 30-40 minutes.

I cut the aubergine in four, length ways. I mixed marscapone with tahini, about fifty fifty and tasted with a pinch of sea salt. I had some wild garlic, pesto, fresh leaves and some pickled wild garlic buds and plated up.

Kholrabi is one of my favorite vegetables and I like it raw.

Kholrabi salad

preparation time 10-15 minutes

cooking time 0 minutes

serves 4

Ingredients

• 1 kholrabi
• about 1 tbsp olive oil
• a pinch of sea salt
• a pinch of chilli flakes

Peel the kholrabi and slice it fine on a mandolin. Roll each slice in to cones and place them on a plate. My idea was to make it look nice and also make sure I would get the oil, chilli and sea salt flavor in to the whole salad.

Keep going until you have done the whole kholrabi. Just before serving sprinkle over sea salt, olive oil and chilli flakes.

I had a bag of small red and yellow peppers that I roasted and skinned. I sliced the red peppers and puree the yellow peppers in the blender.

Pan fry the chicken until seared and then place it under the roasting potatoes for 15-20 minutes. Take them out of the oven and rest them for 20 minutes before plating up. I used salt, pepper and barbecue spice.

Place the chicken on wild garlic leaves, or fresh spinach leaves, dot the yellow pepper puree and sprinkle with the sliced, roasted red pepper. I steamed the leeks and I had also picked some sea kale. The vegetables made the dish really vibrant

I served the chicken, vegetables and roast potatoes with a miso beurre blanc and some extra pesto on the side.

For me this was the perfect Sunday. I had enough time to think of new dishes and to try them out. A friend came over for dinner and we had plenty of time to chat and catch up whilst cooking and it was great with a bottle of wine, perfect.

I am bringing this to Angie’s Fiesta Friday, the best foodie party around! This week Juhls, The Not So Creative Cook, is co hosting so come and join us!

Filed under Allotment/Veg, Aubergine, Chicken, Chilli, Kholrabi, Leek, Main course, Meat, Pepper, Pesto, Recipe, Side dish, Starter, Wild garlic · Tagged with Aubergine with tahini dressing, fiesta friday, Kholrabi salad, Sea kale, wild garlic pesto