These miso mushrooms and broccolini are also delicious with pan-fried pork fillets in place of the chicken.
Serves: 2
INGREDIENTS
50 grams broccolini
3 tablespoons olive oil
sea salt and ground pepper
2 boneless chicken breasts, skin off
6 long strips streaky bacon
1 teaspoon sesame oil
250 grams button mushrooms, sliced
1 tablespoon each white miso paste and mirin
1 clove garlic, crushed
¼ cup water
½ cup crème fraîche
1 tablespoon chopped parsley
METHOD
Preheat the oven to 180°C fan bake.
Place the broccolini on a large baking tray, toss with 2 tablespoons of the oil and season with salt and pepper. Set aside.
Season the chicken and wrap each breast in 3 strips of bacon.
Heat the remaining 1 tablespoon oil in a sauté pan and brown both sides of the chicken. Place on the tray next to the broccolini. Don’t wash the sauté pan. Roast the chicken and broccolini for about 12-14 minutes, or until the chicken is fully cooked. Cooking time depends on the thickness of the chicken.
Add the sesame oil to the sauté pan and cook the mushrooms over a high heat until tender. Add the combined miso, mirin, garlic, water and crème fraîche. Season and cook for 5 minutes until reduced and syrupy. Stir in the parsley.
To serve: Divide the broccolini between plates. Top with the sliced chicken breasts and spoon over the mushrooms.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.