CHICKEN BREAST IN PARMA ON A BED OF SAVOY CABBAGE AND CELERIAC MASH
It is difficult to get enough
of delicious seasonal celeriac. Here we use it
to make a silky mash and team it with another
humble seasonal vegetable – Savoy cabbage.
Cabbage is so under-rated. The secret is never
to over-cook it but allow it keep its emerald
green colour and vigorous texture. Short cooking
also means that the infamous odours are kept at
the oven to 150°C. Lightly season the fillets,
wrap in parma ham, fasten with a tooth pick and
gently fry in the butter.
to a baking sheet and roast in the oven for 30
minutes or until juices run clear.
For the Celeriac Mash:
1. Peel the celeriac and potato, cut into small cubes. Cook in enough vegetable stock to just cover.
2. When soft, drain well and return to the pan - let off all the steam to ensure the vegetables are dry.
3. Mash with a masher, then with a wooden spoon, beat in the cream, milk and butter. Season to taste and keep warm on the side of the hob until ready to serve.
For the Savoy Cabbage:
1. Cut the Savoy into strips.
2. Melt the butter in a heavy-bottomed pan and gently pan-fry the Savoy cabbage for 3-4 minutes.
3. Season with vinegar, salt, pepper and sugar to give a nice balance of sweet and sour. Add the caraway seeds.
4. To serve, place a mound of celeriac mash in the centre of a plate, top with a little nest of cabbage. Cut the chicken in half on the diagonal and arrange on top, garnish with thyme. Pour Balsamico glaze around the plate.
provided by www.cambridgecookeryschool.com