Hana's Lemon pepper chicken with celeriac purée and spinach velouté

Chicken stock 

1. Carefully cut the skin off the chicken from the breast and reserve for the crispy skins. 
2. Cut off the breasts, and marylands and set aside. 
3. Chop the frame into smaller pieces to use for the stock. 
4. Roughly chop the celery and shallots. 
5. Heat a pressure cooker pot, brown off the shallots, celery and chicken frame. 
6. Add peppercorns and water in the pot to just cover the contents. 
7. Seal with the lid and cook at high pressure for 30 minutes.  
8. Release pressure and remove the lid. 
9. Simmer without lid to reduce the liquid by half. 
10. Strain and reserve the stock for the velouté.  

Lemon pepper chicken  

1. Rub the chicken breasts with the lemon pepper seasoning, ground pepper and olive oil and set aside in a bowl to marinate for 30 minutes  
2. Heat a griddle pan on medium-high heat with olive oil. 
3. Once hot, place the chicken breasts on the pan and cook for 4 minutes. 
4. Flip and cook on the other side for another 3-5 minutes or until just cooked. 
5. Remove the chicken from the pan and rest on a chopping board for 5 minutes.  

Crispy chicken skin  

1. Preheat the oven to 200°C. 
2. Sprinkle the seasoning on both sides of the chicken skin and spread out flat on the tray. 
3. Stack another baking tray on top to keep the skin flat and bake for 30 minutes. 
4. Remove the top tray and bake for a further 10 mins at 200°C or until the skins are golden and crisp.  

Apple celery salad 

1. Peel the apple and discard the skins. 
2. Finely dice the apple and celery into 5mm cubes. 
3. De-seed and finely chop the red chilli. 
4. Combine all ingredients and set aside. 

Macadamia crumb  

1. Spread the macadamias on a baking tray and toast in the oven at 180°C for 10 mins or until golden.  
2. Once toasted, remove from the oven and leave to cool. 
3. Using a mortar and pestle, crush the macadamias with the Tuscan spice blend.   

Celeriac puree  

1. Peel the skin off the celeriac and dice into 1cm cubes. 
2. Combine diced celeriac, milk and onion salt in a pot and cook on low to medium heat. 
3. Stir occasionally for 20 to 30 minutes or until the celeriac has cooked through.  
4. Empty the contents of the pot in a food processor and blend until smooth. 
5. Adjust seasoning.  

Spinach velouté 

1. Bring a pot of water to the boil and blanch the spinach for 30 seconds, refresh in ice water. 
2. In a small saucepan, melt butter and stir in flour to make a roux. 
3. Slowly pour in the stock while stirring until combined. 
4. Blend the blanched spinach, roux and stock mixture and lemon juice in a food processor until the mixture turns to a vibrant green colour.  
5. Strain through a fine sieve and salt to taste.