Recipe of the Month - November 2009
Chicken with a Beetroot Dauphinoise & a Goats Cheese Cream
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|  | | November 2009 Serves : 4 people Preparation time : 15-20 minutes Cooking time : 25 minutes Created by : Chris Courts Venue : Cotswold Conference Centre |
Method 1. Slice the potato & beetroot and place in a small oven proof dish in alternative layers,seasoning every layer finish with a top layer of potato & pour over 1 carton of cream
2. bake for about 35-40 mins on 170C.
3. Pan-fry chicken breasts in a little olive oil & seasoning until sealed & golden then finish in the oven for 12-15 mins
4. While everything is cooking put the diced goats cheese into a saucepan to melt with 1 carton of cream on a low heat.
5. Crumble in a stock cube for extra flavour. Then slowly reduce until its slightly thickened.
Plate up: 6. Spoon a portion of Potato & Beetroot in to the centre of the plate.
7. Place the cooked Chicken breast neatly on top.
8. Finish with the sauce a little over the Chicken, then around the plate. | | Ingredients 4 Chicken Breasts
3 Large Potatoes (Maris Piper)
3 Cooked Beetroot
2 Cartons (290ml) Double Cream
50g Goats Cheese (the softer the better)
1 Stock Cube (optional)
Seasoning
Olive Oil |
