FNQ chef Ben Mahon dishes up a delectable delight, sure to impress friends and family.
The chef recommends a crisp glass of white wine to compliment the dish.
Method
Pre-heat oven to 180 degrees.
Place three small pots of water on a stove and bring to boil.
Blanch asparagus for two minutes and strain.
Run under cold water to stop from cooking further.
Wrap each spear with prosciutto and place on an oven tray.
Roast for eight-to-ten minutes or until prosciutto is crispy.
In a small hot pan add Port and flambe. Once the alcohol has flamed off, add the rest of the ingendients, bring to a simmer and reduce hear to thicken sauce.
In a medium mixing bowl combine stuffing ingredients.
Make a pocket in the chicken breast and fill with stuffing.
Use kitchen twine to tie the breast and prevent the stuff from being pushed out whilst roasting.
Season the chicken and seal the outside of the chicken in a hot pan.
Place on an oven tray and roast at 180 degrees for approximately 30 to 35 minutes.
Put cauliflower, garlic and potato into a pot of boiling water. Boil until the potato is soft. Strain and blitz.
Then stir in butter, milk, salt and pepper. Keep warm. | | Stuffed Chicken
Serves 4
4 Chicken breasts
1 bunch of asparagus
4 slices of prosciutto, thin enough to wrap around each asparagus spear
Stuffing
1 Peach deseeded and finely diced
1/2 a medium sized onion
30 grams of pistachio nuts
50 grams of Panko, Japanese-style bread crumbs
60 millilitres of melted butter
2 cloves of garlic
Salt and pepper to taste
1 tablespoon of thyme leaves
Cauliflower Puree
1/2 a medium sized cauliflower
1 large potato, peeled and diced
1 knob of butter
1 tablespoon of crushed garlic
60 millilitres of milk
A pinch of salt
Sauce
30 millilitres of barbecue sauce
60 millilitres of plum sauce
30 millilitres of canned beetroot juice
30 millilitres of aged port
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