Search
The Caterer

Seasonal Recipe of the Week – Roast Goosnargh chicken with sweetcorn and mushroom purée

02 February 2012
Seasonal Recipe of the Week – Roast Goosnargh chicken with sweetcorn and mushroom purée

INGREDIENTS (Serves two)

For the chicken 2 Goosnargh chicken breasts or quality equivalent, seasoned
1 sweetcorn cob
60g trompette mushrooms for the garnish
4 baby leeks or spring onions
A little oil/butter for roasting the chicken and cooking garnishes

For the purée 200g field mushrooms
1 shallot, peeled and thinly sliced
50ml double cream
80ml chicken stock

For the gnocchi 100g of baked and riced Desiree potatoes
1 egg yolk
10g potato flour
10g grated Parmesan
Salt and pepper

METHOD Roast the seasoned chicken supremes until just tender, at approximately 180°C for 9 minutes.

Add the sliced shallots and a pinch of salt to a pan with a little butter or oil and sweat down for 3 minutes. Cut the field mushrooms into dice and add to the shallots. Cover with a lid and cook until all of the moisture has evaporated in the pan, approximately 8-9 minutes. Add the double cream and boil, then blend and pass through a fine sieve. Adjust the seasoning.

Cook the baby leeks in the boiling water and keep hot until needed.

Mix the sieved potato with the other gnocchi ingredients, season and roll into a sausage shape. Cut into rounds the diameter of a 50p piece, blanch in boiling salted water, then refresh in iced or cold water. Drain and place on to paper to dry out a little. Heat a pan with a little oil and fry the gnocchi until golden brown on both sides.

Boil corn on the cob until tender - about 15 minutes. Cut two pieces from it and warm once required. Sauté the trompette mushrooms in a little oil, season and keep hot.

To serve Spoon some of the purée into the middle of the warm plates. Then add the chicken breasts that have been cut in half lengthways - followed by the remainder of the garnish. Serve immediately. You can make the gnocchi in advance in a larger batch, portioned and frozen.
Allan Pickett, head chef, Plateau, London

RECOMMENDED WINE
I have plumped for a Viognier made by Stephane Ogier in France's Northern Rhône valley. It has a wonderful nose of white peaches and ripe apricots and a bone-dry palate. Being fermented and aged in oak barrels gives the wine plenty of body but a refreshing acidity successfully slices through the creamy, rich sauce. This grape is as voluptuous as Chardonnay. Yet the striking minerality and racing acidity makes the slightly tropical flavours seem sweet and boisterous.
Richard Rotti, group wine buyer, Caprice Holdings

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.