There is something very special about cooking with foraged foods. Whether it's berries, leaves or flowers, it's a sense of achievement knowing that you went out and picked it yourself, before creating a wholesome meal.
This recipe is utterly delicious. You can scale it up or down to create a starter, or feed more people, and the mushroom sauce is fantastic by itself with some toasted ciabatta.
Feeds 2.
L xx
Ingredients
2 chicken breasts, butterflied
4 medium potato, peeled and diced
1 leek, trimmed and diced
200g mushrooms, chopped finely
1 small white onion, chopped finely
1 clove garlic, diced
50g wild garlic, shredded
150g full fat cream cheese
Method
- Place potato in a pan & fill with boiling water. Place on the heat and cook until just tender - about ten minutes.
- Pan-fry the leeks in a knob of butter until just soft, then transfer into a bowl.
- Seal the chicken breasts on both sides, then transfer to a 200c oven for ten minutes (until cooked through).
- Pan-fry the mushroom, onion and diced garlic in a knob of butter until the onion is translucent.
- Add the cream cheese and a good sprinkle of salt and pepper to taste.
- Stir thoroughly until melted and a creamy sauce develops.
- Add the shredded wild garlic, stir through the sauce and turn off the heat.
- Drain the potatoes and mash.
- Combine the mashed potato with the cooked leeks, and add salt and pepper to taste.
- Heat a tablespoon of vegetable oil in a pan; meanwhile form potato cakes on a chopping board by standing a cookie cutter on its surface and filling with potato - pressing firmly. Use a cutter about 4 inches in diameter; you should end up with four potato cakes.
- Gently fry the potato cakes on one side, before turning over. Just a couple of minutes (medium heat) on each side until golden brown.
- Arrange the potato cakes on a plate, place the chicken breast on top and finish with the garlic mushrooms.
- Dust with finely grated parmesan cheese for extra deliciousness!
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