FOOD + DRINK
CLARE SMITH CONT .
Clare ’ s Delicious Grazing Board Menu for Two
© Nicola Dawson Photography
Featuring mushroom duxelle stuffed chicken wrapped in pancetta , served with a wild mushroom sauce , sage , onion and white truffle stuffing balls and roast chateau potatoes . Grab yourself your favourite board or large plate and indulge in a sharing platter for two .
For the Chicken Ingredients :
• 2 corn-fed organic chicken breasts
• 4 slices pancetta
• 1 small white onion
• 1 clove garlic
• 6 chestnut mushrooms
• Vegetable oil
• 1cm cube of butter or vegetable spread if you are DF
• Fresh thyme
• Seasoning
Method
1 . Finely dice half an onion , the garlic , chestnut mushroom and thyme , and sauté in a pan with the butter until soft , then leave to cool . This is very important as you do not want to put this on your chicken whilst warm .
2 . Take 2 slices of pancetta and lay flat on a board , place 1 chicken breast on top of the pancetta on one edge . Remove the fillet of chicken and put to one side , cut a slit in the middle of the chicken , making sure not to go all the way through . Place half of the chilled mushroom filling inside the slit of the chicken , once this has been done place the fillet of chicken on top of this . Starting from the edge of the pancetta , roll the chicken and pancetta into a sausage shape , repeat with the second breast .
3 . Put approx . 1 tbsp of vegetable oil in a pan on a gentle heat , sear the chicken on all sides and place on a tray . Bake in the oven for approx . 20 minutes , making sure the chicken is thoroughly cooked and hot , leave to rest for approx . 5 to 10 minutes .
For the sauce :
Ingredients :
• 1 / 2 small white onion
• 1 clove of garlic
• 8 wild mushrooms
• 1 small double cream or DF alternative such as KOKO
• 1 measure of brandy
Method :
1 . Finely dice the onion and garlic and slice the wild mushrooms . In a frying pan add a tbsp of vegetable oil and put on a low heat . When hot , slowly fry the onion , garlic and wild mushrooms until soft , then add the brandy . Allow to cook out , then slowly add half of your small double cream . Allow to cook and reduce to a thick delicious sauce , add your favourite finely diced herbs to finish .
For the stuffing balls :
Ingredients :
• 4 slices of your favourite bread made into breadcrumbs
• White truffle oil or truffle dust
• 4 fresh sage leaves
• 1 / 2 white onion or 1 / 2 small leek , finely diced
• 1 garlic clove , diced
• 1 large egg , beaten
• 1 tbsp butter or vegetable spread
• 1 tbsp of vegetable oil
• Salt and pepper
Method :
1 . Heat the butter and oil in a pan . Add the onions and once soft , add in the diced garlic clove , salt , pepper and chopped sage leaves , and leave to cool .
2 . Once cool add the breadcrumbs , egg and either a tsp of truffle oil or a sprinkling of truffle dust - remember this ingredient is strong flavoured so do not add too much .
3 . Once thoroughly mixed , evenly split the mixture into 8 and roll gently into balls .
4 . Place on parchment paper and bake in the oven for approx 20 to 30 minutes or until golden brown and crisp .
For the roast chateau potatoes :
Ingredients
• Maris Piper Potatoes ( although sweet potatoes are a delicious alternative !)
Method :
1 . Take your potatoes , peel and cut into shape . Blanch in boiling water for 5 minutes , drain and put into an oven roasting tray . Season with salt and pepper and bake until golden brown and crispy - approx . 35-45 minutes .
To assemble your board :
1 . Take your board and place your cooked chicken , potatoes and stuffing . Add your sauce to a jug and place on the side . Decorate your board with fresh herbs , serve and enjoy your gorgeous sharing board with your favourite drink .
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