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Clover Butro trimmings, Wellington

 Wellington with Butro trimmings

 Lorna’s Chicken Wellington with trimmings

 
For the Wellington
500g Skinless chicken breasts
100g baby spinach
1 ½ sundried tomatoes, finely chopped
12 sliced parma ham
2 rolls puff pastry
2 eggs, beaten
 
Place the chicken breasts in between 2 sheets of clingwrap. Pound the chicken, from the centre outwards, until the chicken is evenly thin. Lay a piece of clingwrap over a large cutting board then lay the chicken breast on the clingwrap. Lay the spinach over the chicken, making sure the chicken  is covered. Put the sundried tomatoes on top. Roll the chicken into a very tight sausage and tie the ends of the clingwrap to seal. Make sure there are no bubbles or gaps. Boil water in a pot, place the roulade in the water bath and cook for 15-20 minutes. Remove from the water bath and unwrap the chicken portions. 
 
Lay the parma ham on another sheet of cling wrap and place the chicken at the bottom edge and wrap with the ham. 
Roll out the puff pastry and sprinkle a little flour on a work surface. Top with chicken roulade and roll into a log shape. Seal and trim the ends. Brush with egg wash and decorate with pastry pieces as you like. 
 
For the carrots:
400g rainbow carrots
¼ c Butro oil
¼ c honey
1 T harissa paste
2 tsp cumin seeds
50g Butro oil
Toasted almond flakes
 
Blanch the carrot in boiling water then remove and set aside. In a bowl, pour the Butro oil, honey, harissa paste, cumin and garlic and whisk. Toss the carrots and harissa mixture and place in a medium to hot pan. Add more Butro oil and saute the carrots until lightly browned. Remove from the pan and sprinkle over the almonds. 
 
For the mash potatoes
4 large potatoes, peeled and roughly chopped
1 c milk
1 T garlic powder
2 T wholegrain mustard
50g Butro oil
salt and pepper

 


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