Roast Chicken Leg, Pan Fried Chicken Oysters, Gratin Dauphinoise, Braised Peas and Glazed Carrots with a Thyme Jus - Charlie Day's key ingredients recipe from Heat 1 of MasterChef 2014

Ingredients

  • 1 chicken leg
  • 3 oysters
  • 3 slices smoked pancetta
  • 250 g peas
  • 0.5 head chicory
  • 2 rooster potatos
  • 150 ml milk
  • 150 ml cream
  • pinch nutmeg
  • 1 clove garlic
  • 1 sliced shallot
  • 250 ml chicken stock
  • 50 ml white wine
  • 6 baby carrots
  • knob of butter
  • sprig of thyme
  • 1 lemon
  • 150 g flour
  • 50 g butter
  • 0.5 tsp celery seeds
  • salt and black pepper

Method

  • Preheat oven to 180 C
  • First make the Crumble, rub 50g of Butter into Flour to a coarse Crumble
  • Add Celery Seeds, zest of 1 lemon and season
  • Spread on a baking tray and bake for 20 minutes
  • Now make the Gratin, Peel Potatoes and slice thinly using a mandolin,
  • Spread out on a tea towel and season well.
  • Put potatoes in a saucepan with the milk and bring to the boil
  • Then add cream, nutmeg and garlic, cover and simmer until the potatoes are cooked.
  • Transfer to a gratin dish and bake until golden brown.
  • Now cook the chicken, heat a frying pan and add some oil and butter, season chicken and then brown all sides
  • Add half the wine, half the chicken stock and shallots and transfer to the oven. Roast for 20 mins
  • Heat a saucepan and sweat the other half of the shallots in butter and add carrots, the rest of the wine and stock. Cook carrots until they are just soft.
  • Add peas, when cooked add chicory.
  • Wrap oysters in pancetta and pan fry for 7 minutes.
  • Remove chicken from the oven, crisp skin in a pan and allow to rest.
  • Take the braising juices from the chicken and peas and combine and reduce in a pan by half, strain and add a knob of butter and a sprig of thyme. Put jus in a jug.
  • Place peas and carrots in bottom of a deep plate and rest chicken on top. Place oysters around the chicken. Sprinkle crumble on top and serve with jus and gratin to the side.