Basil Brined Roasted Chicken Supreme

INGREDIENTS

• ¼ 4 large chicken breasts
• ¼ 2 tbsp salt
• ¼ 2 tbsp sugar
• ¼ 1 bay leaf
• ¼ 1 clove garlic, smashed
• ¼ 1 litre cold water
• ¼ 1 cup boiling water
• ¼ 4 oz fresh basil stems
• ¼ Salt and pepper

METHOD

Combine boiling water, bay leaf, salt, sugar, basil stems and garlic and whisk until the salt has dissolved.

Pour the cold water mixture into the brine mixture and whisk, then place over top of the chicken breasts.

Allow chicken to brine for 1 hour and then drain as much water off as you can. Pat the chicken dry.

Season with salt and pepper and pan sear in oil in an oven proof pan until the skin is golden brown.

Place the pan in the oven and roast at 350 degrees until the chicken is cooked through. Allow it to rest for 15 minutes before slicing and serving.

Paradiso serve this dish with a honey-dijon carrot puree, garlic seared green beans, and a kalamata olive tapenade. At home, any mixture of fresh vegetables will pair nicely.

Caramelized Onion Bread Pudding

INGREDIENTS

• 4 cups focaccia bread, cubed
•  3 eggs
• 8 oz Spanish onion, sliced
• 1-1/2 cups 35% cream
• 1/4 cup roasted garlic cloves
• 1/2 cup fresh basil leaves, chopped
• 3 tbsp grated parmesan cheese
• 2 tbsp butter
•  1 tbsp vegetable oil
•  Salt and pepper

METHOD

Caramelize onions in butter and oil on medium heat until golden brown.

Add the roasted garlic and mash with a spoon until garlic cloves have broken down.Add the cream and bring to a simmer.

Combine the eggs, parmesan and basil in a bowl and slowly add in the cream mixture. Then add the bread and allow it to soak up mixture for 15 minutes.

Season with salt and pepper and place the bread in a parchment lined 2 inch deep baking pan and cover tightly with foil.

Bake at 350 degrees for 45 minutes. Allow it to cool before slicing.

Slice into portions and pan sear in butter until golden brown.

RECIPE COURTESY OF

Paradiso
2041 Pine Street, Burlington
(905) 639-1176
125 Lakeshore Road East, Oakville
(905) 338-1594
paradisorestaurant.com

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Oven Roasted Chicken Supreme

Ingredients

•  1.5 kg russet potatoes (serves about 6)
•  Duck fat or unsalted butter or olive oil (enough to form thin layer across your baking tray)
•  5 or 6 garlic cloves
•  1 bunch of fresh rosemary
•   1 teaspoon of baking soda
•  Cooking spray (optional)

Method

1. Preheat the oven to 375ºF. 
2. Peel the potatoes and cut into even sized chunks.
3. Soak the potatoes in cold water for 5 minutes and drain to remove excess starch.
4. Whilst the potatoes are soaking, spray a large baking tray evenly with cooking spray and add your fat – olive oil, butter or duck fat (in order of glutinousness). Place baking tray into the oven.
5. Tip potatoes into a large pot, cover with lukewarm salted water. Add teaspoon of baking soda which helps to create fluffy edges. Parboil for 10 minutes, or until a fork can readily puncture each chunk, then drain in a colander.
6. Leave to steam dry in the colander for 3 minutes and give it a shake until the potatoes form fluffy edges – this will help to make them super-crisp later on.
7. Tip the potatoes into the now hot tray in one layer. Season well with salt and black pepper. Toss the potatoes in the fat, then roast for 30 minutes, or until lightly golden.
8. Now’s the time for a key step. Gently squash each potato with a potato masher or spatula to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
9. Add rosemary, unpeeled garlic cloves and 1 good lug of oil to a small bowl. Mix until garlic and rosemary are evenly coated.
10. Evenly distribute rosemary and garlic mixture with the potatoes and give the pan a good shake. Flip and gently squash each potato again, then pop back in the hot oven for 40 to 45 minutes, or until crispy and delicious.

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