- Bury Black pudding
- 125g Hard Lancashire Cheese (Mrs Kirkham’s Goosnargh)
- Brendan Anderton’s smoked back bacon
- Double Cream
- Bowland Butter
- Salt and pepper
- English mustard
- Whole free range chicken
- Asparagus
- Mange Tout
- Fine Beans
- Shallots
- Sweet peas
- Garlic
- Chives
Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce
Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce recipe a try? Main course cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Prep the Chicken: De- Breast it and de- leg it also knuckle the winglet. Boil the Potatoes in a pan until soft and mashable. In a pan add the cheese, cream, mustard and seasoning. Bring the sauce to just about to boil but keep stirring. Let the sauce cool, have it ready for later. Pan Fry the chicken until it is lovely and golden in colour, season well then place in the oven for 15 minutes until piping hot in the centre. Peel any veg and prep it accordingly. Pan fry the black pudding and smoked bacon, add to the mashed mash. Reheat the sauce and keep it on simmer until ready. Stir fry the veg with some butter and Garlic until al-dente. Rest the meat for 1 min and angle slice.
Warm the plates and construct the plate ready for service.
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