Almond and wild mushroom stuffed chicken breast on a bed of young creamy sautéed leeks, baby beetroot and herd gnocchi with a white wine jus.
Yield: 10
Portion size: 180g
Ingredients:
10 chicken breasts
100g porcini mushrooms
100g shitake mushrooms
50g brown mushrooms
20g butter
100ml white wine
150g ground almonds
100g whole grain mustard
Equipment:
Heavy based saucepan
Preparations:
1) Make a pocket in the chicken breasts by sliding your knife into the side making sure you don’t cut through on either side. Set to one side.
2) Slice all the mushrooms then heat up a saucepan with a bit of butter and sauté all the mushrooms. Once just about cooked add 100ml wine a simmer for 5 minutes. Allow cooling then add the ground almonds and seasoning. Stuff into the chicken breasts.
3) Heat the pan again and sear the chicken breasts on either side then rub on some whole grain mustard, place on in a roasting try and bake at 180’C for 20 minutes.
Preparation time and cooking time:
20 minutes and 45 minutes
Herb Gnocchi
Yield: 10
Portion size: 100g
Ingredients:
2kgs potatoes, mashed and kept warm
10 ml salt
Pinch of grated nutmeg
2 eggs, beaten
750 ml cake flour, sifted
100g parsley and chives combined chopped finely
Equipment:
Potato masher
Preparations:
1) Peel potatoes and boil until cooked, mash and add salt and nutmeg. Add the 2 beaten eggs and mix together
2) Sift the flour then sift the flour into the mash and mix together to form dough. Add chopped herbs and mix.
3) Roll the dough into tiny oval shaped balls about 3cm in height. Bring a big pot of water to the boil and add the gnocchi in batches and when they come up floating allow cooking for a minute more then remove and drain.
4) In a hot pan with melted butter saute the gnocchi in batches so a golden crust is formed then serve.
Preparation time and cooking time:
30 minutes and 40 minutes
Creamy young leeks and baby beetroot
Yield: 10
Portion size: 50 g each =100g in total
Ingredients:
500g young leeks sliced into thin rings
50g butter
125ml cream
100ml white wine
Seasoning
500g baby beetroot, halved
125ml olive oil
4 large garlic cloves, crushed
Equipment:
Small roasting pan
Tin foil
Preparations:
1) Heat a pan with butter in and once melted add the sliced leeks and allow to sweat until softened, then add cream and wine and allow to reduce and thicken until they form a nice creamy consistency and leeks are cooked. Finely add seasoning taste.
2) Heat oil and garlic in a roasting pan in the oven at 180’C for 5 minutes. Peel then halve the baby beetroot, remove the hot oil and place the beetroot in the oil. Cover the roasting pan with tin foil and turn oven down to 150’C and allow cooking until a knife slides easily into the beetroot.
Preparation and cooking time:
20 minutes and 45 minutes
White wine jus
Yield: 10
Portion size: 50 ml
Ingredients:
200 ml white wine
500ml chicken stock
50g flour
Seasoning
Equipment:
Roasting pan used from baking the chicken
Whisk
Measuring cup
Sieve
Preparations:
1) Deglaze the hot pan with 100 ml wine that was used to bake the chicken in. Then add the rest of the chicken stock and wine and allow reducing.
2) Whisk in the flour making sure all the lumps are whisked out and then allow the raw flour taste to cook out. Sieve into another bowl then season to taste.
Preparation and cooking time:
5 minutes and 10-15 minutes
Plating:
Place leeks on the plate as base then add beetroot and gnocchi. Slice the chicken breast in half at an angle and served crisscrossed on to top obtain height.
