Zuri bar & dining may be best known for its opulant decor but executive chef Lorenzo Nobillo serves up a tasty teriyaki chicken at the Valley nightspot
4 chicken thighs (approx 120g each)
½ bunch parsley
360g baby spinach
200ml Teriyaki sauce
160g Shitake mushroom
160g Enoki mushroom
160g button mushrooms
120g brown onion
120g red onion
- 20ml olive oil
Wash and dry mushrooms thoroughly then finely dice mushrooms, garlic and onion. Add to pan and fry over medium heat until onions and mushrooms are golden brown (season well with salt and pepper). Set aside.
Take chicken thigh (use thigh because it won’t dry out like breast can), trim off excess fat but leave a little bit to help moisten the chicken when cooking. Lay thighs flat on chopping board, cover with cling-wrap. Take meat mallet and flatten thighs to about 4mm thick. Lay thighs skin side down, season with salt and pepper. Using a palette knife or spatula smooth stuffing onto thighs (about 2mm thick). Roll up chicken lengthways tightly (like a Swiss roll). Lay out some clingwrap, roll up chicken, it should look like a Christmas bonbon now.
Take excess cling film on either end and tie knots tight. Poach chicken in boiling water for 6 minutes. Take out and place on a tray and refrigerate until cold. Once chilled, take out of plastic and place chicken on to buttered alfoil and roll into bonbons again. Place into hot pan, rolling around to brown all sides, then place in oven for 10 minutes at 190˚C. Blanch spinach in salted boiling water, then refresh in ice water. Strain and mould into 8 little torpedoes 45g each.
To make tomato salsa:
Finely dice tomato, red onion and parsley and mix with olive oil. Season with salt and pepper.
Place tomato salsa on to plate in straight line, slice spinach on the angle and stand up with angled cuts up. Once chicken has finished cooking, let rest for few minutes. Take out of foil and slice each thigh into five pieces, lay chicken down on tomato salsa and drizzle with hot Teriyaki sauce.