Sunday, 20 November 2016

Chicken Fillets with chilli cheese slices

Chicken fillets (2 per person halved length ways)
Chilli cheese squares sliced into 3x1 inch slices (ref: Cheddar cheese, sodium citrate, water plus chill sauce)

Wet brine the fillets overnight

Dry and fillets and season using paprika, smoked paprika, turmeric and pepper (no salt as it was wet brined)

Cook the fillets sous vide at 63c for 1 1/4 hours

Remove and dry the fillets. Place on parchment on a baking tray. Optionally top with chopped spring onions and the cheese slices and put under the grill until the cheese runs.

Serve as desired.

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