People often ask me when they see my blog, “Do you eat like this every day?”. I wouldn’t say every day, but certainly most. This dish was my interpretation of a Sunday Roast. It could be called Roast Chicken with Manchego stuffing balls, Parmesan Crisp, Asparagus Puree and Mushroom Sauce. Suffice to say it’s a bit of mouthful considering it was our Sunday roast.
It does look a lot like salmon in the middle, this dish would be ideally suited to salmon too. Just swap the mushroom sauce for a lemon butter or parsley sauce instead.[purerecipe]
- 1/person, skin on Chicken Breasts
- 300g, rolled to 3mm Puff Pastry
- 75g, grated Parmesan
- 300g Asparagus
- 150ml Cream
- 300ml Whole Milk
- 6-8 Leaves Mint
- 10g Dried Mushrooms
- 2 Cloves. Garlic
- One sprig, leaves only Tarragon
- 100g Stuffing Mix
- 50g, cubed Manchego Cheese
- Trip the tops of the asparagus, take off the woody ends. Put the middles in a pan with a touch of butter and 150ml milk. Simmer until tender, add the mint and blitz to a puree.
- Place the puff pastry on a baking tray and put another on top. Bake for 15mins at 180°c Fan. Remove top baking tray, cut into rectangles and sprinkle with the cheese, bake for another five minutes. Allow to cool and if you have some, a few drops of truffle oil to each piece.
- Add the dried mushrooms and garlic to the cream and remaining milk. Simmer for 15 minutes and again blitz all of it until smooth. Add the tarragon. Season well with salt and black pepper.
- Make up the stuffing mix as per packet instructions. Let cool. Take a heaped tablespoon of mix, flatten out, place a cube of manchego in the centre and form into a ball.
- Cook the chicken breasts in an oven proof frying pan, skin side down for 4 minutes. Flip over and transfer to the 180°c oven with the stuffing balls for 10-12 minutes. Remove the chicken and let it rest, give the stuffing balls a further 5 minutes.
- At this point add the asparagus tips to a pan with a knob of butter. Cook for 3-4 minutes until soft.