Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Mix your thinly sliced onions and grated beetroot along with your DailyDish Quick Pickle Liquor in a small mixing bowl, season with salt and pepper and add a few drizzles of olive oil. Reserve to serve. Whisk together your sour cream and some milk in a small mixing bowl, until you have a thick yoghurt consistency - add a little milk at a time.

Washing Instruction

Wash your hands, beetroot, baby potatoes, chilli and cocktail tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

This pickling liquid is gold when it comes to bringing out flavour from uncooked finely grated or chopped vegetables and you can make it at home so easily. I use equal quantities sugar to acid and water if need be and throw it over anything, just be sure to allow it to stand for a few minutes and season with salt and pepper before eating.

Step 1 - Masala Potatoes

Cook your baby potato halves in a large saucepan of salted water for 12-15 minutes until tender. Once your potatoes are cooked, heat a large casserole pan over med-high heat, add a drizzling of olive oil and your butter then proceed to fry your crushed garlic, ginger, chopped chilli (at your discretion) and DailyDish Spice Mix for 1 minute - stir constantly as the spice will burn. Then add your cooked baby potato halves and gently mix through, season well with salt and pepper and finish by adding your chopped coriander (at your discretion).

Step 2 - Seared Chicken

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your chicken breast for 3-4 minutes on each side to attain a good sear. Transfer to your chopping board.

To Serve

Divide your sour cream dip amongst your servings, top with your masala potatoes, seared chicken, beetroot quick pickle and halved cherry tomatoes.