Better Homes and Gardens Australia — December 2017

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