‘We make these in the Summer when sweet Datterini tomatoes are at their best. They literally fly out- who doesn’t love crispy chicken? I’d serve these with our Cubitt House fries & aioli’ – Ben Tish
A small handful of wild rocket
40g Datterini tomato (sliced in half and lightly roasted)
2 free range chicken Breast, butterflied
100ml egg yolk
50ml milk
50g panko breadcrumbs
15g plain flour
25ml olive oil
1 lemon cut in half
Sea salt and black pepper
Rape seed oil or olive oil for frying
Dredge the chicken breasts in the flour, followed by the egg and then the breadcrumb, now dip the coated breasts back in the egg and finally one last coat of breadcrumbs. Ensure the breasts are well and evenly coated.
Heat a large sauté pan over a high heat and add a couple of cm of olive oil and then fry the chicken on both sides until golden brown, crisp and cooked through.
Serve the chicken with the Datterini on top, leaves of rocket and a drizzle of extra virgin olive oil. Finish with a grating of parmesan and the half lemon.
A homemade Salsa Verde is also a great addition here or an aioli and fries.
Always the best of the season at Cubitt House.
In this case: Roasted Young Carrots, Goat’s Curd, Gremolata and a generous pour of our own Cubitt House Olive Oil.
There’s garden dining, and then there’s this.
The Princess Royal is your heatwave hideout, with seafood, spritzes and plenty of shade.
On Friday 27th June, join us at WOW!house for an Endless Lunch with Mirabeau. Just 16 seats at our flower-filled terrace table, with flame-grilled feasting, flowing rosé and the kind of long, leisurely lunch we all dream of. This is one summer table you won’t want to miss.
For design devotees, food lovers and those who do Fridays properly.
Swipe for your invite and the menu.
Design Centre, Chelsea Harbour
Friday 27th June only – tickets are limited.
Book your tickets via WhatsApp 07596862242.
Sticky, sharp cherries. Soft almond sponge. A spoonful of clotted cream on the side.
@ben.tish’s Cherry & Almond Clafoutis is the summer pudding moment we’ve all been waiting for.