Fascinating, irresistibly seductive, quaint and fun. The combination of bohemian elegance, sumptuous cuisine and unparalleled service make AMPM restaurant one of the best eateries in Belfast.
I spent a day with Sous Chef, Kevin Brady as he showed me how to make one of the restaurants most popular dishes on their new menu. The Cornfed Chicken with spring onion mash, chorizo volute and streakey bacon. Asked how he came up with the combination, Kevin simply replied “it’s everything I love to eat”.
Chorizo Volute: The Chorizo is a spicy Spanish sausage, pronounced ‘chor-eetho’, they are made all over Spain, as well as in Portugal. There are lots of regional varieties but all are made with pork and flavoured with pimentón (smoked paprika). There are two main types – an air-dried sausage that can be sliced and eaten like salami and smaller fresh sausages, called cooking chorizo, that must be cooked before eating. Chorizo is available smoked or unsmoked, mild or spicy and is sometimes flavoured with garlic or wine.
Skin the Chorizo and finely chop into pieces. Cook in an oven the sausage with some chopped onions and a clove of garlic. It’s doesnt take long to cook. Transfer to a food blender and add a splash of wine and hey presto… that’s the sauce made. Just bring to the heat in a pot when ready to serve.
Chicken: Season the chicken with rock salt and pepper. Cook in oil and butter on a high heat for a few minutes…
Then transfer the chicken, and a slice of streaky bacon to the oven at 200 for 15 mins.
This dish is served with champ. A handy tip which Kevin showed me when serving champ is to wrap a spoon in cling film. This stops it from sticking to the spoon and gives it that smooth finish on the plate.
Serve with the heated Chorizo Volute sauce
Dinner is served…..
This dish is part of the Two Dine with Wine offer menu.
Two Starters, Two Mains and Two glasses of wine for £29.95
***To book, must click here >> http://t.co/0x3mCEBB
Quote: price fixed menu
Offer valid 5-9pm. Monday to Thursday in May 2013
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