Inside The Underground Cookery School
Channel: Reid Wright
Date: 2014-03-10

Owner and Chef at The Underground Cookery School, Matt Kemp, explains his business philosophy while preparing a Chicken Caesar Salad.

Ingredients:

Cos lettuce
Chicken fillet breast
2 large slices of bread
1L vegetable oil
1 large shallot diced
1 garlic clove diced
30g tinned anchovies chopped
25g fresh grated parmesan
2 egg yolk's
juice of two lemons
a few drops of tabasco sauce
a few drops of worcester sauce
275ml/9floz vegetable oil