I was very nervous about this recipe, as it’s a MasterChef one (from 2007 quarter-finalist Jaye Wakelin, apparently). It was much easier than I feared, though, and even tastier!
I’ve seen about a million different ways to make Hollandaise (boom! I rhymed!) but this is amongst the easiest, even with the inclusion of fresh mango. This is certainly one for when you want to impress, and my only regret is that it didn’t photograph better!
So what you waiting for? Get your sauce on!
4 skinless chicken breasts
2 large egg yolks
1tbsp lemon juice
1 tbsp white wine vinegar
150g salted butter
1 ripe mango
5tbsp sesame seeds (may well need more!)
1tbsp coconut oil
I served this with some acti-fry’d sweet potatoes, and it worked particularly well. The recipe is intended for four, but I found it just enough for two healthy appetites.
1. Remove the chicken from the fridge, and leave it to rest at room temperature for around half an hour.
2. While the chicken is resting, peel, stone and chop the mango like the dirty little sinner it is.
3. Pop the egg yolks into a blender, adding salt and pepper to taste. Blend thoroughly.
4. In a small saucepan, bring the vinegar and lemon juice to a simmer.
5. Pop the blender back on, and pour the vinegar & lemon juice in through the poury-hole (official name) in the top, in a steady stream. Switch the blender off for a bit.
6. In the saucepan you just used, melt 125g of the butter over a low heat. Pop the blender on again, and utilise the poury-hole once more to add the butter in another steady stream. It’s all about the steady stream.
7. Pour the mixture into a clean bowl.
8. Chuck the chopped mango into the blender. It is up to you whether you utilise the poury-hole or not. All I say is: it’s there for a reason. You feel me, bro?
9. Once the mango is blenderated to a smooth puree, stir it into the Hollandaise, cover with cling film, and set aside.
10. If that’s taken you half an hour, then crack on. If not, wait until the chicken’s had it’s half hour!
11. Scatter the sesame seeds over a plate or a plate-like surface suitable for the scattering of sesame seeds upon. And suchlike. Press and roll each of the chicken breasts into the seeds, making sure to coat each one evenly all over.
12. Melt the remaining butter and coconut oil in a frying pan over a medium heat, being careful not to let the butter brown.
13. Add the chicken, and gently fry on both sides until cooked through. This should take about 5-8 minutes per side. I went for eight, to be on the safe side. The butter should look brown by now, but won’t have burnt.
14. Pop the Mango Hollandaise in a clean saucepan, and heat gently – be careful not to let it split though – no bubbles, just a gentle re-heat!
15. Plate up the chicken, and spoon the Mango Hollandaise over the top.
A good win for Tesco this week, with a total of £12.45. Morrisons came in second with £13.63 pretty far ahead of ASDA’s £17.12. Sainsbury’s came last again at £19.55.
Without the coconut oil, things were a lot closer. Tesco still would’ve won quite comfortably, but ASDA & Morrisons would’ve swapped places, and finished quite close. Sainsbury’s would still have been pretty far off in last place.
You could try this with ordinary Hollandaise as per Huevos a la Benedictina but as this version is so straightforward, I probably wouldn’t bother unless you particularly hate mango! Although you can taste the fruit, it’s not over-powering; it brings a pleasant sweetness which lifts the dish, and compliments the toasted sesame seeds really well.
You could swap the chicken for pork if you preferred (though I can’t think why you would)! Similarly you could use breadcrumbs instead of sesame seeds, or just leave the meat nakey. You’d be missing out on flavour, though, and I like the crunch!
You could also try this with cubed chicken breast, for bite-sized pieces, and maybe serve the Hollondaise as a dip… kind of like a very posh chicken nuggets, maybe?
The original recipe calls for groundnut oil, and I’d like to try that some time – but I’m running out of room in my cupboards, and didn’t know when I’d ever use it again, so opted for my well-documented favourite coconut oil! Can anybody else tell me more about groundnut oil?
Although I served this with sweet potatoes, I think it would work well with ordinary chips (the combination of mopping up the sweet sauce with a salty chip was amazing) or perhaps even mashed potato. Is cheesy mash taking it too far? If we’re getting arty-farty, maybe polenta could work well, or even better…. polenta chips (though I’ve yet to attempt those myself!)
This one is straight from the MasterChef Kitchen Bible. I’ve never actually watched Masterchef (shock!) but given the tastiness (and easiness) of this recipe from somebody who didn’t get past the quarter-finals, I’ll definitely be getting involved!