| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rustie’s, Real, Cooks |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 2 |
lg |
Cooking apples |
| 1 |
lb |
Potatoes |
| 4 |
oz |
Dried wild mushrooms soaked in water |
| 1 |
lb |
Black pudding |
| 1/2 |
pt |
Chicken stock |
| 1/2 |
pt |
Dry perry |
| 2 |
oz |
Butter |
|
|
Fresh coriander; dill and basil |
| 2 |
ts |
Dried thyme |
|
|
Salt and pepper to taste |
|
|
Olive oil |
| 1 |
|
Pumpkin |
INSTRUCTIONS
Bake the chicken breasts in a hot oven for 15 minutes. Peel and dice the
cooking apples. Drain and chop the wild mushrooms (keep all the liquid from
the mushrooms). Chop the fresh herbs finely. Boil and mash the potatoes
with a knob of butter and mix with the apples, the mushrooms and the fresh
herbs.
Remove the pumpkin's hard skin and all the seeds and slice. Fry the pumpkin
slices in butter and olive oil until golden on both sides.
To make the sauce, mix the water that the mushrooms were soaking in with
the chicken stock and bring to the boil. Add the perry, salt and pepper to
taste. Reduce the liquid by a quarter and add the black pudding slices and
the dried thyme, cook for a further 10 minutes.
To serve, place the slices of pumpkin on a warm plate. Pile some mashed
potato mixture on top of the pumpkin, slice the chicken up and add to the
top of the mashed potato. Pour the sauce around the pile of potato and
chicken and garnish with fresh parsley.
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