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Chicken tournedos, mushroom hollandaise and pumpkin and parnsip mash

Chicken tournedos, mushroom hollandaise and pumpkin and parnsip mash

Making the Chicken tournedos is the time consuming part of the recipe, but it is worth the effor, especially for a special dinner. I have given the ingredients for one tournedos, so multiply as per number of people.

5 chesnut mushrooms
1 small to medium chicken breast, back fillet included
fresh sage
salt and black pepper
3 slices of thin pancetta

cut a piece of tinfoil the same length and the strip of pancetta and a little wider than the 3 strips put side by side and overlapping. Place the pancetta onto the tinfoil overlapping side by side.

whazz the fresh sage, 2 chesnut mushrooms, and cubed chicken back fillet, salt and pepper.

Cut the chicken breast into strips, about the same size as the back fillets. Lay the strips side by side on the pancetta, spread the chciken and mushroom paste across with a wet flat blade, this will guarantee they hold together. Now roll keeping the tinfoil on the outside, once rolled twist the tinfoil at either end to give a firm finish. Refrigerate overnight.

When ready to cook, take off tinfoil, tie chicken roll with string to keep together, fry the roll all over in a little butter to brown and place in an oven proof dish. This can be done ahead of time.

peel and cube pumpkin (small type) or butternut squash if not available, peel and strip parnsip lengthways so hard core is not included, cook and mash with a butter, salt and pepper and put in an overn proof dish ready to be reheated with chicken.

Preheat oven to Mark 6 gas /or 200°C/400°F, place fillets and mash into preheated oven and cook for 10-15 minutes, remove from oven and rest for 5 minutes. Whilst chicken is cooking, make up Hollandaise sauce from packet, add some lemon juice to make it zingy, slice the remaining chesnut
mushroom and fry in a some butter. Choose your favourite green vegetable to serve with the dish. If you like wilted spinach, you can place the tournedos on a bed of this, place mushroom slices on top of tournedos and around and drizzle with hollandaise sauce and add a portion of the mas. Serve.

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