Sat, 10 February 2018
(Serves 2)
ingredients:
For the Chicken:
2 x Chicken fillets (skinned)
1 x Sheet puff pastry
1 x egg yolk
Pinch sesame seeds
Salt and pepper
For the Stuffing:
2 x tablespoon of rapeseed oil
1 x white medium onion, chopped
1 x garlic clove, crushed
280g fresh breadcrumbs
50g mixed herbs (thyme, rosemary, parsley chopped)
20g Spinach leaves
20g Wild mushrooms chopped
50g Butter
Salt & Pepper to taste
For the Sauce:
60g Smoked Bacon, diced
2 tablespoons rapeseed oil
1 Garlic clove, crushed
300ml Champagne
20g Shallots
20g Spring Onion, sliced
300ml Pouring Cream
100ml Chicken Stock
Salt & pepper
For the Colcannon mash:
400g Potatoes, peeled and diced
2 Spring Onions
50g Butter
100ml (3.5 oz ) whole milk
50g Kale, chopped and blanched
Pinch Nutmeg
Salt and Pepper
method:
1. Pre heat oven to 180 c/ 360 f /gas 5
2. First make the stuffing, place oil in pan and gently heat.
3. Fry onions till soft for 5 minutes, add garlic, spinach, butter & mushrooms and saute until soft
4. Add breadcrumbs, mixed herbs and combine. Season to taste and leave to cool
5. For the Chicken Wellington, butterfly the chicken breasts by making an incision with a sharp knife and not cutting Brest in half ensuring you leave breast in one piece.
6. Place cooled stuffing mix in the middle of chicken breast and fold over, sealing in all stuffing
7. Encase chicken with puff pastry and egg wash top of pastry, sprinkle sesame seeds over top and place on baking tray
8. Place in the pre heated oven and bake for 35 mins approx till fully cooked.
9. For the potatoes, boil for 8-10 minutes, drain and mash.
10. Soften the onions in a pan with butter. Pour in the milk and add kale.
11. Bring to the boil and simmer. Add onion milk mix and whisk until smooth. Season and add nutmeg to taste.
12. For the sauce, heat pan and add oil.
13. Gently fry shallots and smoked bacon until fully cooked and starting to go golden in colour
14. Add champagne and reduce by half. Add chicken stock & creme fraiche. Reduce until it becomes a sauce consistency.
15. To finish, add sliced spring onions and season to taste.
16. To serve, place a spoon of mash onto the plate and top with the Chicken Wellington. Add a spoon of sauce and serve.
