FLOWER POT KITCHEN: JAMON, CHORIZO AND CAMEMBERT STUFFED CHICKEN WITH JACK DANIELS TENNESSEE SWEET POTATO MASH

10 Jun 2012

JAMON, CHORIZO AND CAMEMBERT STUFFED CHICKEN WITH JACK DANIELS TENNESSEE SWEET POTATO MASH

SUCH A UNDER RATED DINNER I JUST LOVE THIS DISH, SUMPTUOUS MOIST CHICKEN, WRAPPED IN CRISPY JAMON SERRANO, INFUSED WITH CHORIZO OILS AND OOZING SOFT GOOEY CAMEMBERT

INGREDIENTS

1 chicken breast

4 slices of jamon serrano

1 cooking chorizo fine chopped

2 rashers of pancetta fine sliced

1 shallot fine diced

1 red chilli fine diced

1 tbsp chopped coriander

1/2 of le rustic Camembert

2 sweet potatoes

50g butter

1 tbsp palm sugar

50ml Jack Daniels bourbon

1 small squeeze of lemon and lime juice

1 dash ooil and knob of butter

Make the sweet potato mash first, as this will bake at the same time as the chicken. Peel and chop into equal sizes, place in a pan of boiling water until soft. Drain and gently mash through a ricer. Add the butter, sugar, lemon and lime juice and Jack Daniels and mix well, the original recipe I followed also added marshmallows to this, but that is a little too sweet for my tastes. Place the sweet potato (Tennessee Mash) into a baking dish and dot the top with a few small pieces of butter, place in a pre heated oven for approx 20 minutes. This will dry out the mash a little and make it really light, airy and fluffy, like candyfloss that melts on your tongue.

Meanwhile while the sweet potato is boiling, make and stuff the chicken so that it is ready to cook in the oven for the same time as the baked mash. In a pan gently fry the shallot for a few minutes to soften, do not colour, add the pancetta and chorizo and fry for approx 5 minutes, leave to one side. Take the chicken breast and lay on your chopping board, to make a pocket for the filling, make an incision in the side of the breast, approx 3 inch's long and push the knife into the centre without piercing the top or bottom to the breast, keeping the knife where it is now gently move the tip of the knife 3/4 of the way up to the top and down to the bottom, try not to make the actual incision whole any bigger, basically you are carving out a cave inside the breast to stuff.

Season the inside of the chicken breast and stuff in some of the cheese, then the chorizo and pancetta mix, some red chilli and some coriander, and repeat till it is packed tight and bursting out. Lay flat the jamon serrano on a sheet of cling film, slightly overlapping and place the chicken breast 1/3 of the way in and wrap the jamon around the chicken keeping the join side on the back of the chicken.

Heat the ooil and butter to a moderate heat and seal the chicken, seal the joined side first and then place in a pre heated oven at 180 degrees for approx 15-20 minutes until cooked, cover in tin foil and rest for 5 minutes before serving.

1 comment:

Anna10 April 2013 at 00:40
I make this all the time. It really is delicious. Thank you for sharing.
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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.