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The Caterer

Chicken and mushroom lasagne with roasted sweet corn and chilli salsa

11 September 2006
Chicken and mushroom lasagne with roasted sweet corn and chilli salsa

Ingredients

(4 portions)

200g lasagne (blanched)
2 small chicken breasts cut into fine dice and cooked in seasoned chicken stock
10 small plum tomatoes skinned seeded and diced
5 shallots finely chopped
2tbsp chopped coriander
100g chopped shiitake mushrooms
15g dry weight dry cèpes (soaked)
200g spinach

For the béchamel 2 tsp grated Parmesan
200ml skimmed milk
1 onion
3 cloves
2 bay leaves
1tbsp Dijon mustard

For the salsa 250g sweet corn niblets
6 shallots (chopped)
1 fresh red chilli (diced finely)
1 pinch raw cane sugar
1 clove garlic crushed
1 red pepper roasted skinned and seeded
Juice of 1 lime

Method

Cook the shallots in a little chilli oil until tender then add the tomato and cook for a further minute and add the chopped coriander. Cook the mushrooms and cèpes in a little olive oil until tender. Cook the spinach in a pan with a lid adding a little salt and pepper then drain.

For the béchamel infuse the milk with onion and cloves on a low heat for 10 minutes bring to the boil thicken with cornflour and cook for 3 minutes. Remove from heat and add mustard; season with black pepper.

For the salsa heat a non-stick pan on a high gas. Add a little oil add the sweet corn and season with salt and pepper. Evenly colour the sweet corn and then place in a hot oven for 5-10 minutes until the sweet corn has caramelised. Remove from oven and mix with diced chilli roast pepper chopped coriander garlic and raw shallots. Check seasoning add a little sugar if needed and add lime juice.

Finally layer the lasagne with mushroom mix spinach chicken and tomato mixture in a deep pastry-cutter to form individual lasagnes. Pour a little of the béchamel over the top sprinkle with Parmesan and bake in a moderate hot oven for 20 minutes. Serve on the salsa with fresh herbs.

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