Blackened Chicken and Aubergines with Truffle Salad
Smoky, sweet, and umami-packed! Miso-glazed chicken skewers, charred aubergines, and a crisp truffle-leek salad to finish it off.
Ingredients
For the Chicken and Aubergine
- 2 x 200g chicken breasts, cut into strips
- ½ aubergine, diced
- 100g miso paste
- 100g caster sugar
- 50ml sake
- 50ml mirin
For the truffle salad
- 1 leek, julienned
- 100g baby leaf spinach
- 2 tbsp olive oil
- 2 tsp truffle oil
- 1 tbsp yuzu juice
- 2 tbsp grated parmesan
- 2 tbsp dried miso
Method
- Pop the miso, sugar, sake and mirin in the pan, bring it to the boil, and then simmer this for three minutes. Allow this to cool.
- Pour the half the sauce over the chicken and marinade it in the fridge for three days. The remaining sauce can be kept in an airtight jar for a month in the fridge.
- Thread the chicken onto skewers with the aubergines and grill or barbecue for eight minutes.
- Transfer the marinade into a pan and reduce by half.
- For the salad, deep fry the leeks until crisp drain.
- Whisk the oils, yuzu and miso together.
- Cover the spinach and fried leeks with the dressing and sprinkle over parmesan mix well. Sprinkle over the parmesan and serve alongside.
Ingredients
For the Chicken and Aubergine
- 2 x 200g chicken breasts, cut into strips
- ½ aubergine, diced
- 100g miso paste
- 100g caster sugar
- 50ml sake
- 50ml mirin
For the truffle salad
- 1 leek, julienned
- 100g baby leaf spinach
- 2 tbsp olive oil
- 2 tsp truffle oil
- 1 tbsp yuzu juice
- 2 tbsp grated parmesan
- 2 tbsp dried miso
Method
- Pop the miso, sugar, sake and mirin in the pan, bring it to the boil, and then simmer this for three minutes. Allow this to cool.
- Pour the half the sauce over the chicken and marinade it in the fridge for three days. The remaining sauce can be kept in an airtight jar for a month in the fridge.
- Thread the chicken onto skewers with the aubergines and grill or barbecue for eight minutes.
- Transfer the marinade into a pan and reduce by half.
- For the salad, deep fry the leeks until crisp drain.
- Whisk the oils, yuzu and miso together.
- Cover the spinach and fried leeks with the dressing and sprinkle over parmesan mix well. Sprinkle over the parmesan and serve alongside.
