For the chicken
- 4 chicken breasts
- 500ml Fuller’s ESB
- Pinch chopped tarragon
- Pinch chopped rosemary
- 3g chopped garlic
- 13 g salt
- 2g ground ginger
- 2g ground nutmeg
Bring the beer to a quick boil in a saucepan, instantly remove from heat then add all ingredients and mix well, leave to cool. Once cool pour over the chicken breasts, cover and leave to marinate in the fridge for 24 hours. When you’re ready, remove the breasts from the brine, lightly oil, season and BBQ on medium heat until cooked.
For the salad
- 120g spring onion, chopped
- 240g baby gem, torn
- 12g fresh chervil, lightly chopped
- 300g cooked peas
- 600g cooked new potatoes
- 200g thick cut smoky bacon cut into lardons (matchsticks)
- 160 g pearl barley
- 400ml good chicken stock
- 3 g Malden salt
- 3 g black pepper
- Half an orange
- 50ml olive oil
1. Place barley in a saucepan, cover with water & gently boil for approx. 30 minutes or until just soft but with a little bite. Drain.
2. Discard water & return barley to the pan, add chicken stock & gently boil until all the barley has soaked up the stock, careful not to let it burn on the bottom, remove from heat pour out onto a tray, leave to cool.
3. In a frying pan, add olive oil & bacon, fry until golden, add potatoes & toss together, fry for a further 4 mins, remove from heat & allow to cool. (Try to get a bit of colour on the potatoes)
4. Mix all ingredients together, season & squeeze the orange juice over the salad, cover & reserve. (Try to aim to use/serve within the hour otherwise the orange juice will make the lettuce go soggy.)
For the aioli
- 300g mayo
- Half a lemon
- 5g garlic
- 2g smoked paprika
Blend all ingredients together. When you are ready, remove the breasts from the brine, lightly oil, season & BBQ on medium heat until cooked, serve with the salad & a dollop of aioli.
