Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream
Photography Manja Wachsmuth.
Brought to you by Lorea Gourmet
I like to serve the anchovy walnut cream as a dipping sauce on an antipasto platter, and it also goes beautifully with beef and lamb. Use good quality New Zealand walnuts for the best flavour.
Serves: 4
INGREDIENTS
4 skin-on chicken breasts
olive oil
sea salt and ground pepper
1 lemon, thinly sliced
8 slices pancetta
2 bunches asparagus, blanched
Anchovy walnut cream
½ cup purchased mayonnaise
4 anchovies, chopped
1 clove garlic, crushed
¼ cup walnuts pieces, roasted
1 teaspoon finely grated orange zest
2 tablespoons orange juice
METHOD
Preheat the oven to 200°C fan bake.
Rub the chicken with olive oil and season well. Place on a lightly greased oven tray and put two slices of lemon on each breast.
Roast for 25-30 minutes or until cooked through, adding the pancetta for the last few minutes to cook until crisp. Rest the chicken for 5 minutes.
Anchovy cream: Place all the ingredients in a food processor and process until smooth. Season.
To serve: Divide the anchovy cream between plates and arrange the asparagus over the top. Slice the chicken and place alongside then crumble over the pancetta. Drizzle over any resting juices.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.