Ingredients

4 chicken breast skin on (SUFFOLK)
Small handful cleaned wild mushrooms
Small cube of butter
Sprig of curly parsley for colour
Pinch of Maldon Seasoning
Splash of cream
A little rapeseed oil
Small handful of nasturtium
2 Maris piper potatoes (About 10 balls per portion)
Small cube of butter
1 Tbsp toasted sesame oil
1 Tbsp marmite
Bulbs of Garlic and Sprigs of Thyme for flavour
2 Carrots 2 parsnips 1 shallot

Method

First make a chicken mousse using trimmings from the four breasts. (About 100grm). Blend the chicken trim with a pinch of seasoning’ until at a fine mince consistency, beat in a splash of cream to make extra creamy and chill straight away for 15 minutes.
Chop and fry wild mushrooms, add butter and chopped parsley, cool straight away, then mix into chicken mousse. Make a small tunnel at the back of the chicken breast, place the mousse into a piping bag and pipe into the tunnel, tuck the chicken skin over to seal. Chill again for 20minutes.
Fry the chicken breast with thyme and garlic in a little rapeseed oil and season. Cook until the skin is golden brown’ place in a pre-heated oven at 180c for 10-12 minutes.
Serve the chicken breast cut into 3, to show off your delicious mushroom mousse. Garnish with watercress or nasturtium to add a peppery salad crunch.
Marble Potatoes/Vegetables/Sauce:
Ball potatoes and fry to colour in a little butter and sesame oil, when golden brown add marmite and roast for 10minutes at 180c until extra sticky on the outside and soft in the centre.
Use oven roasted parsnips, carrots and onions as the perfect Veg! Flavour with garlic and thyme. Serve with a delicious chicken gravy!
Robs Tips…..
Add a teaspoon of cep powder to your chicken mousse for an extra earthy taste.
Add sliced mushrooms with a little cream and lemon to your gravy sauce to make extra rich.
Add honey to roasted roots for extra sweetness.

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