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Chicken with Porcinni Cream |
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Ingredients: |
Method: |
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| 2 oz. | Clarified Butter or Olive Oil | Place a thick bottomed skillet over medium high heat. When hot, add the Olive Oil or the Butter. Allow to lightly smoke. Season the Chicken with Salt & Pepper. Add the Chicken Breast to the pan skin side down. Cook for about 5 minutes on each side. Remove the Chicken and hold covered until the sauce is made. | |
| TT | Salt | ||
| TT | Pepper | ||
| 4 ea. | Chicken Breasts (Airline Cut) | ||
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| 2 ea. | Shallots (fine diced) | Put the pan back on the heat and add the Shallots. Cook until translucent. Add the Garlic and cook for another 30 seconds. | |
| 2 ea. | Garlic cloves (crushed) | ||
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| 2 oz. | Sherry | Deglaze the pan with the Sherry and the Madeira. Reduce till almost dry. | |
| 2 oz. | Madeira | ||
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| 2 oz. | Dried Porcinnis (soaked in water) | Add the Soaked Porcinnis and allow to cook until the liquid is reduced by half. | |
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| 10 oz. | Cream | Add the cream and reduce a little. Place the Chicken back into the pan with the sauce and cover with buttered Parchment and a lid or foil. Place in the oven at 350°F for about ten minutes or until heated through. | |
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| Lemon Juice | When ready to serve remove the breasts and adjust the sauce with a little lemon juice on the stove top. | ||
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| Tarragon or Thyme | Finish with a little minced herb such as tarragon or fresh thyme. | ||
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Bacon and Leek Loaf |
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Ingredients: |
Method: |
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| 1 oz. | Olive Oil | ||
| 4 sl. | Bacon | ||
| 1 ea. | Medium Leek (green tops removed) | Cut the slices of Bacon into thin strips. Place in a hot pan with the Olive Oil and place over medium heat to render. Wash the Leeks thouroughly and dice small. Add to the rendering Bacon and allow to cook till soft. Remove the Mixture from the heat and place in a strainer to remove the excess fat. | |
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| 2.5 oz. | Flour | ||
| 0.5 oz. | Baking Powder | ||
| Pinch | Salt | Sift the Flour and Baking Powder together into a mixing bowl. Add the salt. | |
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| 3 ea. | Eggs | ||
| 1/4 cup | Milk | ||
| 1/2 cup | Butter | Whisk the Eggs and add to the dry ingredients. Mix together with a whisk or a spatula. Gradualy add the Milk, when fully mixed add in the Melted Butter. | |
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| 4 oz. | Swiss Cheese (Gruyere) Grated | Add the Grated Cheese and the Bacon and Leek mixture. Place into a lined loaf tin. Cover with Buttered Parchment and tin foil. Place onto a baking sheet with a little water in the bottom. Allow to rest for 1 hour before baking. Place in an oven at 350°F for approximately 40 - 45 minutes. Allow to rest. Slice and serve. | |
