Grilled Corn Chicken Breast in Cajun Spice Oil

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• black pepper
• cumin seeds
• yellow mustard seeds
• dried oregano
• chili powder
• Sweet Paprika Powder
• Sea salt
• 2 Bell peppers
• 200 g Sugar snap peas
• 60 g macadamia nuts
• 125 g cherry tomatoes
• 1 bunch fine spring onions
• 1 untreated orange
• 3 tbsp Lemon juice
• 75 ml cold-pressed rapeseed oil
• Sea salt
• freshly ground black pepper
• 2 tsp honey mustard (or sweet mustard)
• 1 tbsp Rapeseed Oil
• 4 corn chicken breasts

Instructions

1. 1.

   Spice oil: peel and finely chop shallot and garlic, sauté briefly in rapeseed oil, then cool. Lightly toast pepper, cumin, and mustard seeds in a dry pan, grind with other spices and salt in a mortar, mix with shallot, garlic, and cold-pressed rapeseed oil; let steep at least 3 hours. Salad: preheat grill. Halve and seed bell peppers, roast on a baking sheet until skin chars and blisters. Remove, place in a freezer bag, seal, let cool slightly. Then peel skin, chop. Trim sugar snap peas, halve, blanch briefly in boiling salted water, shock in ice water, drain. Roughly crush macadamia nuts and toast dry in a pan. Wash cherry tomatoes, halve. Clean spring onions, finely slice. Dressing: wash orange hot, dry, grate zest finely, squeeze juice. Mix with 2 tbsp lemon juice and mustard. Add cold-pressed rapeseed oil dropwise then in a thin stream; season with remaining lemon juice, sea salt, and pepper. Marinate salad about 1 hour before serving. Meat: rinse chicken cold, pat dry, brush with rapeseed oil, season. Grill (or grill pan) for 6–7 minutes per side, turning once, keeping juicy. Serve grilled corn chicken breast in Cajun spice oil with salad. TIP: For a vinaigrette first mix all spices with vinegar until dissolved; then whisk in oil, starting dropwise and later in a thin stream.