Feta & Peppadew stuffed Chicken Supreme, Wild Mushroom &Watercress Salad and Sundried Cherry Tomato Jus
09 January, 2013
Ingredients
• 2 Chicken Breasts, Wing Bone attached
• 50g crumbed Feta Cheese
• 50g Peppadews, chopped
• 10g fresh Parsley, finely chopped
• 200g Assorted Wild Mushrooms (Shitake, Porcini, Oyster, Enoki, Portabello), roughly chopped
• 100g fresh Watercress leaves
• 25g Butter
• 25ml Olive Oil
• Juice of 1 Lemon
• 5g fresh Garlic, finely chopped
• Sun Dried Tomato Jus
• Salt and Pepper to taste
Method
Sun Dried Tomato Jus
• 1kg Chicken Bones
• 2 stalks Celery, large dice
• 4 Carrots, large dice
• 2 Onions, large dice
• 4 Garlic cloves
• 2 sprigs fresh Thyme
• 50g sun dried Tomatoes, finely chopped
• Salt and Pepper
• 250ml white Wine
Roast bones till golden brown. Mean while, in a large pot sauté the vegetables starting with the carrots till browned. Add the bones and deglaze the pot with wine. Fill to the top with cold water and bring to the boil.
Skim impurities off the surface. Let the stock simmer and reduce by half. Strain and continue to simmer until the sauce is thick and glossy, always skimming the surface of the impurities. Remove from heat and add sun dried Tomatoes.
Mix Feta, parsley and Peppadews together. Using a sharp knife, make a pocket in the thick end of the chicken breast just below the bone through to the center of the breast. Fill this pocket with the Feta mix and close with a skewer.
Season Chicken Breasts with salt and pepper and lightly seal in a hot pan. Transfer to oven and continue to cook for 10 – 12 minutes or until the breast is cooked through and does not produce blood when pierced. Keep warm.
In another pan, quickly sauté the Mushrooms over moderately high heat with the Olive oil and Butter. Squeeze the Lemon juice, season with Salt and Pepper and transfer to a mixing bowl. Whilst hot, toss through the Watercress
To serve, place warm Mushroom salad on the plate with Chicken Breast (skewer removed). Pour sun dried Tomato Jus over and serve.
Both Recipes courtesy of Mogorosi Moremong and Donovan Sanders of Phakalane Golf Estates
Food Editor: Ludo Chube
Photographer: Phenyo Moalosi
