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CHICKEN BREAST IN PARMA ON A BED OF SAVOY CABBAGE AND CELERIAC MASH
(Serves 4)

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 bay.


1. Pre-heat the oven to 150C. Lightly season the fillets, wrap in parma ham, fasten with a tooth pick and gently fry in the butter.

2. Transfer 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.


Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

4 best-quality organic chicken breasts such as Sutton Hoo organic

4 large slices of Parma ham

Maldon sea salt

Freshly ground black pepper

1 tablespoon butter

2 tablespoons Balsamico Glaze

Fresh thyme

CELERIAC MASH

1 small celeriac

1 large baking potato

vegetable stock cube + water

1 teaspoon Maldon sea salt

75ml pouring cream

50ml milk

A generous knob of butter

Maldon sea salt

Freshly ground black pepper

SAVOY CABBAGE

1/2 Savoy cabbage

A large knob of butter

Splash of Valdespino sherry vinegar

Maldon sea salt

Freshly ground pepper

A pinch of caster sugar

A pinch of caraway seeds

website by www.mackandme.com