tsp Country Range Onion Powder salt and pepper to taste
g chicken breasts, butterflied
g Country Range Butter
g medium leeks, finely sliced
g Country Range Fine Green Beans
g spring onions, sliced lengthways
ml ginger wine
ml chicken stock
ml double cream Hot ‘n’ Spicy Chips
g large baking potatoes, cut into chips
tbsp Country Range Vegetable Oil salt and pepper to taste
tsp Country Range Ground Nutmeg
tsp Country Range Cumin Seeds
tsp Country Range Ground Turmeric
tsp Country Range Chilli Powder
tsp Country Range Coriander Seeds, roasted and crushed
1
Step 1
Mix 25ml water with the cheese, ginger, onion powder, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes.
2
Step 2
Heat the butter in a frying pan and sauté the leeks. Leave to cool.
3
Step 3
Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote. Put the chicken breast on top.
4
Step 4
Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 25 minutes until the chicken is cooked all the way through.
5
Step 5
To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes.
6
Step 6
Toss the chips in the oil and all the spices then place on a baking tray. Bake in a pre-heated oven at 20°C/425°F/Gas Mark 7 for 30 minutes. Garnish with a side salad.
Ingredients
250 g Mascarpone cheese
1.5 tsp Country Range Ground Ginger
2.5 tsp Country Range Onion Powder salt and pepper to taste
4 g chicken breasts, butterflied
20 g Country Range Butter
2 g medium leeks, finely sliced
100 g Country Range Fine Green Beans
4 g spring onions, sliced lengthways
100 ml ginger wine
100 ml chicken stock
200 ml double cream Hot ‘n’ Spicy Chips
3 g large baking potatoes, cut into chips
3 tbsp Country Range Vegetable Oil salt and pepper to taste
0.25 tsp Country Range Ground Nutmeg
1 tsp Country Range Cumin Seeds
0.5 tsp Country Range Ground Turmeric
0.5 tsp Country Range Chilli Powder
1 tsp Country Range Coriander Seeds, roasted and crushed