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Organic Chicken Breast Fillets - Skinless and Boneless

Grilling

This can be done under a domestic grill (or salamander), where heat comes from above, or on a barbecue or ridged frying pan (grillomat) where heat is from underneath. The latter gives best results for burgers and most cuts of meat suitable for this quick technique.

Lightly oil the meat and the barbecue grill. Heat the grill until smoking then place the meat leaving a 1 inch (2cm) gap between pieces. Cook for 2 – 3 minutes (depending on thickness of meat) without moving. Use a flat (fish) slice to turn the meat through 90 degrees to give a criss-cross effect (if desired) and cook for a further minute. Turn meat over but do not press down excessively as this will cause loss of the meat juices.

Seasoning

Season the meat at this stage with freshly milled pepper and sea salt. Continue to cook until done to required stage.

Moving the meat

Use a flat slice to remove meat and put onto warm plates to serve. Never use a fork to skewer the meat as the valuable juices inside will run out. Only press down the meat onto the grill or pan at the beginning of cooking, never during the grilling or frying process. 

Always:

Heat the grill or pan well.

Lightly oil the meat and the grill or pan. Seal the meat without pressing down excessively.

Season after the meat has been sealed and turned.

Turn meat over once only.

Set for a short while after cooking (particularly for rare meat).

Larger pieces require longer resting

Stir frying.

Small pieces or strips of meat can be quickly stir fried and will remain tender. Heat the pan well and add a little oil. Lightly oil the meat. Cook in small batches leaving a little space in the pan for a rapid transfer of heat. Allow meat to seal for 20 – 30 seconds before stirring. Add seasoning when meat is sealed. Do not add more oil during cooking. Stir fry vegetables before or separately and add to the meat for best results. Use freshly chopped herbs liberally at the end of cooking to add a vibrant flavour.