ROAST LEMONGRASS & GINGER CHICKEN

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

Any leftover butter can be dotted over roasted vegetables in the last 10 minutes of cooking to make them super delicious. You could also brush it over grilled fish or chicken, or toss it through a vegetable stir-fry.

160 g (5¾ oz) lemongrass and ginger butter

2 x 600 g (1 lb 5 oz) double chicken breast fillets, skin on

1 tablespoon olive oil

sea salt and freshly ground pepper

sesame oil, to serve

steamed Asian greens, to serve

LEMONGRASS AND GINGER BUTTER

2 tablespoons thinly sliced lemongrass, white part only

1 tablespoon finely grated fresh ginger

1 garlic clove, chopped

2 French shallots (eschalots), peeled and diced

juice of 1 lime

1 tablespoon fish sauce

½ teaspoon caster (superfine) sugar

100 g (3½ oz) diced unsalted butter, softened to room temperature

Preheat the oven to 160°C (315°F/Gas 2–3).

For the butter, blend the lemongrass in a food processor until very fine, then add the ginger, garlic and shallots and blend again. Combine the remaining ingredients, except the butter, with the lemongrass and ginger mixture and blend until a smooth paste forms. Transfer the paste to a mixing bowl and fold through the butter. Check the seasoning.

Divide 160 g (5¾ oz) of the butter into two portions. Push each portion under the skin of each chicken breast, covering the entire area. Secure the skin at the front of the breast with toothpicks to prevent the skin shrinking during roasting. Lightly rub the chicken with the oil and season. Place the chicken on lined baking trays, breast side up.

Roast for 30 minutes or until just cooked through and the skinis golden brown. Remove from the oven and allow to cool. Discard the toothpicks.

Drizzle with sesame oil and serve with steamed Asian greens.

NOTE: You could replace the butter with 100 ml (3½ fl oz) olive oil and place it in a small saucepan with all the blended ingredients. Cook overlow heat for 8–10 minutes or until fragrant.