| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken supremes |
| 150 |
g |
Ricotta cheese |
| 200 |
g |
Frozen chopped spinach; defrosted and wrung |
|
|
; out |
| 4 |
sl |
Parma ham |
| 8 |
lg |
Sage leaves; without stems |
| 15 |
g |
Basil leaves |
| 100 |
ml |
Extra virgin olive oil |
| 1/4 |
|
Nutmeg; freshly grated |
| 8 |
|
Baby aubergines; halved lengthways |
| 70 |
g |
Plain flour |
| 150 |
g |
Fresh breadcrumbs |
| 100 |
g |
Freshly grated Parmesan cheese |
| 15 |
g |
Fresh sage leaves; finely sliced |
| 2 |
|
Eggs; lightly beaten |
| 150 |
ml |
Olive oil |
| 2 |
|
Heads chicory; divided into leaves |
|
|
; and trimmed |
| 1 |
|
Egg yolk |
| 1 |
ts |
Dijon mustard |
| 10 |
ml |
White wine vinegar |
| 1 |
|
Pinches sugar; salt and pepper |
| 6 |
|
Fresh anchovy fillets; finely chopped |
| 25 |
g |
Freshly grated Parmesan |
INSTRUCTIONS
AUBERGINE FRITTERS
SALAD
With a long, sharp knife, cut a pocket in each of the supremes from
one end to the other and reserve. Mix the spinach with the ricotta,
basil leaves and season with salt, pepper and freshly grated nutmeg.
Stuff the pockets of the supremes with the spinach mixture and wrap
each in a slice of Parma ham, including two sage leaves between the
chicken and ham. Wrap each supreme in a double thickness of oiled
foil and twist the ends to secure. Roast at 200C for 25 minutes and
rest.
For the aubergine fritters:
Meanwhile, make the aubergine fritters by mixing the breadcrumbs,
sage, cheese and crumb using first the flour, then the eggs and
finally the crumbs. Fry in the olive oil at a moderate heat until
well browned on either side. Drain on kitchen paper and keep warm.
For the salad:
Dress the chicory leaves with the yolk, mustard, oil, vinegar,
anchovies, pinch of sugar, salt, pepper and Parmesan.
Carve each supreme and garnish with aubergines and the dressed
chicory.
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