For 2 portions:

2 chicken breasts
zest of 1 lemon
1 tomato
200 g green asparagus
200 g buckwheat
1 onion
20 g butter
200 ml cream (30%)
300 ml chicken stock
50 ml dry white wine
20 ml white balsamic vinegar
30 g lamb’s lettuce
salt and pepper

Season the cleaned chicken breasts with salt, pepper and finely chopped lemon zest, wrap them in clean film and tighten on both ends.

Put the meat into water, which should ideally be 64 degrees. If you do not have a thermometer at home, let the meat slowly poach in water: it should not be boiling, only simmering.  About 25 minutes should be just fine.

Cook the buckwheat in lightly salted water for about 10 minutes, rather slowly. Check it from time to time. Dice the tomatoes and take out the seeds.

Slice the asparagus thinly with a potato peeler. If you have anything left, cut it in cubes and stir it into the buckwheat with tomatoes.

Sauté the finely chopped onion on butter in a pan and let it soften, it should not be catching color. Add the vinegar and let it cook out, the do the same with wine. Pour in 300 ml of chicken broth and let the sauce reduce by half. Finally, add the cream and let it gently simmer for a while. Strain and season with pepper and salt.

Pan-fry the chicken breasts until golden brown (on the side with skin) and reheat the sauce if needed.

Put the chicken and buckwheat on a plate. Add the asparagus with lamb’s lettuce and finish with the sauce. Enjoy!

The post Poached chicken breast with buckwheat, asparagus and white wine sauce appeared first on Oh My Chef.

 For 2 portions:

200 g roe deer loin
50 g finely chopped onion
1 clove of garlic
20 g finely chopped pancetta
100 g dried yellow peas
1 Golden Delicious apple
1 red radish
1 carrot
thyme, sage, rosemary, bay leaf
chicken stock
butter
a little bit of lemon

Prepare the sides first, Honza chose simple yellow peas with a little twist. In a saucepan, caramelize the pancetta along with onion and garlic until very brown. Put in the peas and pour over some boiling water (H. uses kettle, because as he says, he doesn’t want to cook peas all day). Add 2 bay leaves and a little stock but do not put in any salt yet. After about 30 minutes the peas should be al dente. Let it cook a bit longer, so that it is soft and finish it with some butter.

Season the meat with salt and pepper. Sear it on all sides, add the herbs, butter and leave it bubbling in the pan. Then pour it over the meat, so that it shines nicely. The roe deer should be rare, we had just a tiny bit, so it came out medium rare. Move the meat on a plate, and if the butter did not burn in the pan, pour it over the meat. Drizzle with a touch of lemon juice.

Cut the carrot into stripes using a vegetable peeler. Cut the red radish into thin slices, drizzle with vinegar – you can use white balsamic vinegar or white wine vinegar (with caution). Add a little coarse salt, and the ingredients soften in a bit. Cut the apple into thin slices and use pastry rings to create desired shapes.

Arrange everything on a plate, add the peas, meat, vegetables, apple and drizzle with juice of butter and lemon. Enjoy!

The post Seared roe deer loin, yellow peas with pancetta, marinated vegetables and apples appeared first on Oh My Chef.