Truffle Chicken with a Warm Summer Salad by Supernature Cold Pressed Rapeseed Oil 

We produce our multi award-winning cold pressed rapeseed oil at Carrington Barns, our family farm situated in the heart of the Lothians.

Light textured and buttery-tasting our original oil is fantastic to use in any type of cooking, and with the broadest range of infused oils in the UK - from powerful garlic to lemongrass and the amazing lime infused and another ten – there is something for everyone, as well as mini-bottles in gift packs.

Supernature is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.

For more information visit www.supernature.uk.com and www.scotrapeseedoil.co.uk

Ingredients: Serves 2
2 chicken breasts, skin on
50g butter
2 slices black truffle
2 tbsp mixed herbs
½ tbsp trumpet mushrooms, rehydrated
100g green beans
50g sugar snaps
6 small purple potatoes
100g cauliflower
2 cherry tomato vines
1 red onion
½ cucumber
Supernature Cold Pressed Rapeseed Oil

For the vinaigrette:
1 tbsp basil
1 tbsp tarragon
1 lemon, juice of
75ml Supernature Cold Pressed Rapeseed Oil
25ml cider vinegar
Salt and pepper to taste
1 tsp wholegrain mustard

Method:
1.    Mix the soft butter with the truffle, trumpet mushrooms and one tablespoon of mixed herbs. Make a space under the skin and push the butter under ensuring an even spread, then place in the fridge to allow the butter to set.
2.    Preheat the oven to 90°C
3.    Place the cherry tomatoes on a tray and sprinkle over some Supernature Cold Pressed Rapeseed Oil. Add sea salt and remaining mixed herbs and cook in the oven for 30 minutes.
4.    Bring a pan of salted water to the boil and cook the cauliflower florets first then the sugar snaps, green beans and lastly the purple potatoes. Once everything is cooked place it all in a bowl.
5.    To this bowl add the diced red onion and long strips of cucumber.
6.    To make the vinaigrette whisk together the Supernature Cold Pressed Rapeseed Oil, vinegar, lemon juice, mustard and basil and tarragon and check the seasoning. Pour this over the warm veg and gently toss.
7.    Heat the oven to 180°C.
8.    Heat a pan with some Supernature Cold Pressed Rapeseed Oil and cook the chicken breasts, skin side down. Once browned, turn over and continue cooking for another 2 minutes then place in the oven for 15 mins. Once ready, take out of the oven and allow to rest for 5 minutes.
9.    Spoon the warm salad onto the plate, carve the chicken and top with the confit tomatoes.

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk