Chicken Roll

• 1 chicken breast
• 60 gm goat cheese
• 3 slices of thinly sliced Parma ham

Method: Make a pocket in the chicken. Trim the meat to make a square 15 cm by 10 cm. Lay the 3 Parma ham slices on a board and place the chicken square on top.

Fill with goat cheese, season and form into a roll. Pan-fry to brown on each side, and place in a 90 degree oven for 25 minutes.

Tagliatelle with pesto

• 50 gm tagliatelle, fresh if possible
• 2 soup spoonfuls of pine nuts
• 10 gm basil
• 2 peeled garlic cloves
• 100 ml olive oil
• Salt and pepper
• 10 gm Parmesan cheese

Method: Crush all the ingredients except for the olive oil in a mortar.

Cook the tagliatelle to ‘al dente’. Add the oil slowly, and then the pesto.

Virgin sauce

• 1 tomato
• 5 cl olive oil
• 2 cl balsamic vinegar
• Salt and pepper

Method: Boil the tomato for ten seconds, and immediately cool in cold water. Remove the skin and dice. Mix all the ingredients together.

About Chef Vincent Denayer

The Chef, Vincent Denayer, came to Thailand direct from Belgium. His creations rely heavily on the selection of the finest ingredients that Phuket has to offer. Quality and freshness are key.

Vincent grew up in Belgium with a passion for food, especially Mediterranean cuisine which he defines as tasty, fresh and healthy. He gained professional experience in many restaurants in Belgium including the one-star Michelin Guide ‘Le Pain et le Vin’ and two-star Michelin Guide restaurants such as ‘La Villa Loraine’ and ‘Le Sea Grill’. He has also owned two restaurants, which he sold when he decided to move to Phuket for a tropical lifestyle.

For more information contact:
White Box Restaurant Phuket
Tel: +66 (0)76 346271
Website: www.whiteboxphuket.com