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Beat the Chef! Corn fed chicken with Oliver Dunne

Wednesday, 9 September 2009

Are you a cooking king or a culinary queen, could your favourite recipe beat our chefs? We have been asking our viewers to go up against our chefs with their recipe.

But who will be the winner? Can they beat our chef!?

Our crew will be the judge of that and they will taste both dishes after second hit .

There is only one rule, we will give both Viewer and chef an ingredient that they need to include in their recipe, for example , if we give them chocolate, they can cook or bake any chocolate dish they like.

The ingredient for today is chicken.

Today we have selected Cliff Mullhern from Dublin to go up against our chef. Cliff thinks his Chicken salsa dish will beat Olivers chicken tart.

Can you take the heat to compete against a professional chef?
Today's contenders:

Oliver Dunne- Head Chef at Bon Appetit VS Cliff Mullhern
Cliff Mullhern is 43 years old, married to Marie and has 2 sons, Aaron 16 years old and Mark, eleven. It was his sons who contacted the afternoon show originally with a photo of a chocolate dessert Cliff made. They were so impressed with their father's recipe that they brought the chocolate cake round to all the neighbors to try it.
Cliff manages a bicycle shop on Bachelors walk but lives in Kildare. He loves cooking and has lots of dinner parties. He's just recently found out he's diabetic so doesn't cook the sweets as much as the savory now. He always uses fresh organic ingredients.
He once cooked a crocodile curry for his wife but told her it was chicken! He's very adventurous and has even cooked kangaroo!
Cliff has a five foot python fro a pet in his home!

Olivers Recipe:
Breast of
corn fed chicken, tart fine of onions and creamed wild mushrooms

. 2 Corn fed chicken crowns (from 1200g birds)
. 1 Chicken stock cube
. 100g Wild Rocket
. 50g Parmesan shavings
. 10ml Good balsamic
. 30ml Extra virgin Olive Oil
. Seasoning

Onion Tart Fine
. 2 Large onions
. 100g Butter
. 1pkt Ready rolled puff pastry
. 1tsp Fresh thyme leaves

Mushroom Sauce
. 1L Stock
. 2 Shallots
. 2 Cloves Garlic
. 2 Sprigs of Fresh Thyme
. 1 Bay Leaf
. 10 Peppercorns
. 100g Dried Mushrooms
. 50ml Milk
. 25ml Cream

Creamed Mushrooms
. 500g Wild Mushrooms
. 1 Sprig of Fresh Thyme
. 1 Garlic Clove
. 20g Butter
. 100ml Cream

1. To make the mushroom stock, sweat off shallots, garlic and thyme until soft then add herbs, stock and dried mushrooms. Boil and simmer for 40 minutes. Strain and reduce to 200mls, then add cream and milk. Season and leave to one side until serving.
2. For the creamed mushrooms heat up a large frying pan, when hot add oil, butter, mushrooms, thyme and garlic and fry until golden. Strain off excess fat and discard garlic and thyme. Put the mushrooms into a small pot add the cream and reduce by half or until the cream coats the mushrooms.


1. To make the tart slice the onions really fine and cook in a sauce pan with the butter and thyme on a low heat for one hour. Then strain off any excess butter and spread out evenly over the puff pastry that has been cut into four discs, leaving a small boarder around the outside as you would when making a pizza.
2. Then bake in a preheated oven at 1600C for 15 mins until the pastry is cooked.
3. When cooking the chicken crowns, preheat the oven to 1900C. Brush the chicken skin with butter and season well ensuring to season inside the cavity.
4. Fry in a frying pan with a little oil until the skin on both sides is golden brown and transfer to the oven. Cook for 25 mins or until the sauce runs clear when up, insert a small knife into the back part of the breast.
5. To finish place one onion tart in the centre of each plate, top with the creamed mushrooms and the chicken breast, then top with little mushroom sauce.
6. On the side serve a nice rocket and parmesan salad with balsamic dressing. Enjoy!

Recipe 2 - Cliff Mullhern

Chile Chicken Breasts with a Mango Salsa

For Chicken

. 4 Boneless Skinless Chicken Breasts
. (flattened a little with a rolling pin)
. 15ml/tbs of Olive Oil
. 15ml/tbs of Chilli Powder (mild)
. 7.5ml/1.5 tsp Oregano Driod
. 5ml/1 tsp Onion Salt
. 5ml/1 tsp Garlic Powder

For Salsa

. 2 Mangos (Flesh removed and diced)
. 15ml/1 tbs Chopped Mint (fresh)
. 15ml/1 tbs Mixed Shallot
. 1 Small Jalapeno (seeds removed and minced)
. Juice and Zest of 1 Lime

1. Flatten chicken breasts out with rolling pin between two sheets of clingfilm. To 5 or 6 milimetres
2. Pat dry with a kitchen towel
3. In a separate bowl, mix chilli powder, garlic powder, onion salt and oregano.
4. Coat chicken on both sides with mixture.
5. Leave to rest for a half hour
6. Grill on medium to high for 4 minutes on each side

For salsa:
1. Remove flesh and nut from mango and dice
2. Mince the jalpeno and shallots using a garlic grinder
3. Mix all ingredients together
4. Add half of the chopped mint and lime and zest of a lime
5. Serve with tortilla chips

Oliver Dunne