Entertaining

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Blue Vein Cheese


Chicken Supreme

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Preparation time
40 Minutes

Cooking time
40 Minutes

Serves
4

Product used
Tasmanian Heritage Deep Blue

Ingredients

Chicken Supreme:

4 x 180gm chicken supremes
6 fresh figs
120gm Tasmanian Heritage Deep Blue
1bch large leave spinach
olive oil
30gm butter
salt and pepper

Fondant Potato:

4 large potatoes
150gm butter
4 thyme sprigs
2 garlic cloves
salt and pepper

Baby Cos and Peas:

2 baby cos
200gm peas
100mls chicken stock
30mls white wine
60gm butter

 

Instructions

Chicken Supreme

  1. To prepare and cook the chicken make sure the supreme is clean and trimmed of any excess fat.
  2. Dice the cheese and figs and mix together gently, season to taste.
  3. Blanche the large spinach leaves and make four parcels with the fig and cheese mix (roughly 6cmx2cm).
  4. Remove the fillet from the supreme, place in between a piece of Clingfilm and flatten gently. Cut a pocket in the underside of the supreme and place inside the cheese and fig parcel. Cover with the fillet ensuring all sides are tucked in.  Secure with a cocktail stick. 
  5. Season the supreme and place in a hot pan with olive oil and 30gm of butter skin side down and cook for 3 minutes. Gently turn over and place in a pre-heated oven on 180c for a further 8 minutes, remove from oven and rest for 5 minutes.  Cut in half on an angle to serve.  Reserve the cooking liquor.

 Fondant Potato

  1. Peel the potatoes and cut into a cylinder shape approximately 40cm in diameter, taking care to angle the edges and keep all of the potatoes the same size and shape.
  2. Heat the butter in a pan until the butter starts to bubble. 
  3. Season the potatoes and place in the pan presentation side down first.
  4. Cook for about 10 minutes or until golden in colour.
  5. Turn the potatoes over, add the lightly crushed garlic, the thyme and put in a pre-heated oven on 180c for 20 – 30 minutes.
  6. Drain on absorbent paper prior to serving.

Baby Cos and Peas

  1. Cut the Cos in half and wash thoroughly. Defrost the peas in cold water.
  2. Bring the stock, wine and butter to simmer.
  3. Place the Cos and peas in the liquid and simmer for 4-5 minutes.
  4. Strain the liquid and reserve, as this will be the sauce for the dish.
  5. Reduce the cooking liquid from the veg and the chicken by half.  At this stage some more hard butter can be added (Monte au beurre), correct the seasoning, strain and serve immediately.


To cook the fig cut a cross in the top, season and place in the pan with the chicken for the final 5 minutes of cooking.  Baste with the chicken juices.

Dish can be garnished with some deep fried thyme.