Better Homes and Gardens Australia — December 2017

(John Hannent) #1

ELEGANT POTATO
SALAD WITH MARRON
Preparation time 20 mins
Cooking time 30 mins
Serves 4


1kg salad rose potatoes
3 sticks celery, with leaves attached
½ red onion, thinly sliced
½ cup brazil nuts, toasted and
roughly chopped
½ cup buttermilk
1 bunch chives, finely sliced
1 bunch tarragon, finely chopped
½ bunch parsley, finely chopped
2 cloves garlic, minced
3 lemons, plus extra lemon
wedges, to serve
2 anchovy fillets, finely chopped
½ cup mayonnaise
Sea-salt flakes and freshly ground
black pepper
4 large marron (crayfish)
Micro herbs, to garnish


STEP 1 Place potatoes in a large
saucepan of cold, salted water. Bring to
a simmer over a medium heat. Cook for
20 minutes or until tender. Drain well
and set aside to cool. Cut into small
chunks and transfer to a large bowl.
STEP 2 Remove celery leaves and set
aside. Thinly slice celery sticks and add
to potato with onion and brazil nuts.
STEP 3 Combine buttermilk, herbs,
garlic, finely grated zest of 2 lemons,
anchovies and mayonnaise in a blender
and puree until very smooth. Season.
STEP 4 Bring a large saucepan of
water to the boil over a high heat.


Elegant potato salad with marron Chicken cordon bleu

Chop remaining lemon and add to
saucepan with juice of the zested
lemons (see Cook’s tips). Season
generously with sea-salt flakes. Add
marron and cook for 8 minutes or until
shells are bright red and meat is
cooked. Scoop out and refresh in iced
water. Remove tail from the head
portion of marron. Using a sharp pair
of scissors, cut the shell away from the
underside of the tail. Cut marron meat
into thick slices.
STEP 5 Add buttermilk dressing to
potato mixture. Toss to combine. Pile
onto a serving platter. Top with torn
celery leaves, marron and micro herbs.
Serve with extra lemon wedges.

1½ tsp celery salt
1 cup plain flour
2 free-range eggs
¼ cup milk
2 cups dried multigrain
breadcrumbs
1⁄ 3 cup extra virgin olive oil
2 cups green beans, trimmed
Tomato relish, to serve
Chopped mixed herbs, to serve
Lemon wedges, to serve

STEP 1 Slice each chicken fillet in half
horizontally, leaving 1 edge intact so
fillet opens flat. Working with 1 breast
at a time, place between 2 sheets of
plastic wrap and pound gently with a
meat mallet to flatten slightly. Lay 2
rashers of bacon on a flat surface,
overlapping slightly. Top with a cheese
log and wrap bacon around cheese to
enclose. Repeat with remaining cheese
and bacon. Place each cheese log
along centre of each breast, then fold
over ends and roll into a log shape.
STEP 2 Season chicken logs with
celery salt. Coat with flour, shaking
off excess. Whisk eggs and milk
in a shallow bowl. Put breadcrumbs in
another shallow bowl. Dip chicken logs
in egg mixture, then coat generously
with breadcrumbs. Place on a tray and
refrigerate for 10 minutes or until firm.
STEP 3 Heat oil in a large frying pan
over a medium heat. Cook chicken
logs for 15-20 minutes, turning
regularly, until golden and cooked
through. Drain on paper towel. Fry
green beans in the oil for 1 minute or
until tender. Drain on paper towel.
STEP 4 Slice chicken logs thickly. Serve
with beans, tomato relish, mixed herbs
and lemon wedges.

FOOD IN A FLASH


CHICKEN CORDON BLEU
Preparation time 20 mins plus
10 mins chilling
Cooking time 20 mins
Serves 4

4 chicken breast fillets
8 rashers rindless streaky bacon
(see Cook’s tip)
120g tasty cheddar, cut into 4 logs

COOK’S TIPS



  • Salad rose potatoes are a
    red-skinned variety with
    a slightly sweet flesh. You
    could also use red delights.

  • Adding lemon while cooking
    the marron will help produce an
    even colouring during cooking.


COOK’S TIP



  • We used Cambray Farmhouse
    Gold cheese, winner of the
    2017 Grand Champion Dairy
    Award for WA, and Chestnut
    Brae chestnut-fed bacon, both
    from the town of Nannup.


104 BHG DECEMBER 2017

Free download pdf