Recipe Book

Sophie’s Winning Chicken with Black Garlic Ketchup

Recipe from Kendal College Competition Winner : Sophie Baines


  • 2 Chicken Breasts
  • 1 Egg Yolk
  • Cream
  • Milk
  • 2 Cloves of Garlic
  • 1 Potato
  • 2 Rashers of Bacon
  • Thyme & Rosemary
  • 5 Carrots
  • 1 Onion
  • Block of Butter
  • Oil
  • Black Garlic Ketchup
  • Salt & Pepper


1. Chicken Mousse.

Add 1 of the breasts into a blender with an egg yolk, cream, salt and pepper and blend until the chicken is a mousse texture. Place some cling flm on the bench and spread the mousse onto it. Add the Black Garlic Ketchup on top and wrap/roll the mousse into a sausage shape. Place in a pan of boiling water and poach for 20 mins.

2. Carrot Puree.

Chop the onion and paste a clove of garlic into a warm pan with a nob of butter. Sweat them down in the pan and then add the chopped carrots. Add half milk and half cream into the pan and leave to simmer until the carrots are soft.When the carrots are ready, empty the contents into a blender and bled until you get a smooth puree.

3. Parmentier Potatoes:

Peel and dice the potatoes into half inch/1cm cubes. Heat oil in a frying pan. Over a moderate heat, add the cubed potatoes and cook for 5-10 mintues, stiring occasionally to prevent potatoes from browning or sticking to the pan.Once the potatoes are lightly brown, add the bacon and cook for 2 more minutes.Place them on a baking tray with greaseproof and place the rosemary and thyme on top for extra flavour. Roast for 20 mins, shaking halfway to prevent sticking. Coat a handful of cubed potatoes in the Black Garlic Ketchup and place back in the oven for 5 more minuted. 

4. Chicken Goujons:

Slice the remaining chicken breast into strips and coat in Black Garlic Ketchup and cover them in breadcrumbs. Place in a fryer at 180 degrees and fry for 4-5 mins.

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