Monday, March 16, 2009

Griddled chicken with paysanne veg and basil oil

Okay so you have to admit, all that tricky prep makes for a pretty slick looking dish. We learnt the art of French trimming our chicken after jointing it and removing the wishbone (errm not that end Donna). Plus giving our cherry tomatoes these little Gary Rhodes hairdos. All topped off with a basil infused oil and deep fried basil leaves.