| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 1 |
|
210 g chicken breast; skinned and boned |
| 2 |
|
Egg whites |
| 600 |
ml |
Double cream; very cold |
| 1 |
pn |
Cayenne pepper |
| 10 |
g |
Flat leafed parsley |
| 10 |
g |
Celery leaf |
| 125 |
g |
Roquefort Cheese |
|
|
Butter for greasing moulds |
|
|
Salad leaves |
INSTRUCTIONS
Prepare a steamer and heat. Cut the chicken into 1 inch dice and
place into a food processor. Add 1/4tsp of salt and puree the
chicken. Gradually add the egg whites and blend well.
Slowly incorporate the cream and continue to blend to a light mousse
onsistency, season with salt, pepper and cayenne pepper.
Fold in the roughly chopped parsley and celery leaves. Lightly grease
the moulds and carefully place the chicken mixture half way up the
mould.
Place the Roquefort cheese in the centre, then top with the chicken
mousse. Cover with clingfilm and place into a steamer for
approximately 20 minutes. Turn out onto a plate. Decorate with
parsley and celery leaves.
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