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Supreme of chicken with porcini butter and cauliflower potato purée

Supreme of chicken with porcini butter and cauliflower potato purée

Servings: 4

Ingredients

4 chicken supremes (breast and wing portions)
Porcini butter, softened
8 toothpicks

CAULIFLOWER POTATO PURÉE
4 potatoes, peeled and cubed
About 500ml milk, or enough to cover the potatoes
1 NOMU Cook’s Collection Bay Leaf
5 whole peppercorns from your NOMU Black Pepper Grinder
1 small clove garlic
A small pinch NOMU Ground Nutmeg (optional)
NOMU Sea Salt
1 small cauliflower head, cut into florets
65 butter, softened

Directions

Preheat the oven to 220˚C.

Rub a generous layer of softened porcini butter under the skin of the chicken pieces and secure the skin to the flesh with toothpicks. Put the chicken pieces on a roasting rack nestled in a baking tray and bake for 20 – 25 minutes until the chicken is golden and crispy.

Meanwhile, prepare the purée. Place the potatoes in a saucepan and cover with milk. Add the bay leaf, peppercorns, garlic, nutmeg and a generous grinding of salt and bring to a gentle simmer. Cook until soft and a sharp knife easily slides into the chunks. Add the cauliflower and cook for a further 10 minutes or until the cauliflower is cooked through. Strain the mixture over a bowl, keeping the milk to one side. Remove and discard the bay leaf, garlic and peppercorns.

Place the cooked vegetables in a blender or food processor and purée while still hot. Add 65g butter and blend again. If the mixture is too thick, add a splash of the reserved milk. Check and adjust the seasoning.

Serve the chicken on a bed of warm purée topped with a thin slice of porcini butter to melt over everything.

Tips: Be careful not to overprocess the purée as this can lead to a gummy consistency from the starchy potatoes. If you need to reheat your puree to serve, place in a clean saucepan over very low heat.

Ingredients

4 chicken supremes (breast and wing portions)
Porcini butter, softened
8 toothpicks

CAULIFLOWER POTATO PURÉE
4 potatoes, peeled and cubed
About 500ml milk, or enough to cover the potatoes
1 NOMU Cook’s Collection Bay Leaf
5 whole peppercorns from your NOMU Black Pepper Grinder
1 small clove garlic
A small pinch NOMU Ground Nutmeg (optional)
NOMU Sea Salt
1 small cauliflower head, cut into florets
65 butter, softened

Directions

Preheat the oven to 220˚C.

Rub a generous layer of softened porcini butter under the skin of the chicken pieces and secure the skin to the flesh with toothpicks. Put the chicken pieces on a roasting rack nestled in a baking tray and bake for 20 – 25 minutes until the chicken is golden and crispy.

Meanwhile, prepare the purée. Place the potatoes in a saucepan and cover with milk. Add the bay leaf, peppercorns, garlic, nutmeg and a generous grinding of salt and bring to a gentle simmer. Cook until soft and a sharp knife easily slides into the chunks. Add the cauliflower and cook for a further 10 minutes or until the cauliflower is cooked through. Strain the mixture over a bowl, keeping the milk to one side. Remove and discard the bay leaf, garlic and peppercorns.

Place the cooked vegetables in a blender or food processor and purée while still hot. Add 65g butter and blend again. If the mixture is too thick, add a splash of the reserved milk. Check and adjust the seasoning.

Serve the chicken on a bed of warm purée topped with a thin slice of porcini butter to melt over everything.

Tips: Be careful not to overprocess the purée as this can lead to a gummy consistency from the starchy potatoes. If you need to reheat your puree to serve, place in a clean saucepan over very low heat.

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