Recipes
Boudin of Chicken with Sweetfire Beetroot
This unusual method makes a stunning dish for a special occasion. Sweetfire Beetroot is available in major supermarkets.
- Serves:
- 4
- Preparation Time:
- 25 mins, plus chilling time
- Cooking Time:
- 15-20 mins
What you'll need:
- 4 Supremes of Chicken
- 200gm Sweetfire Beetroot
- 1 Clove of garlic
- 20ml Balsamic Vinegar
- 20ml Honey
- Black Pepper Salt
- 1 Egg White
- For the Dressing:
- 80g Sweetfire Beetroot
- ½ tsp Balsamic Vinegar
- 1tsp olive oil
What to do:
1 Place the chicken breasts between 2 large pieces of cling film and batten out with a rolling pin until very thin.
2 Place all the other ingredients in a processor and blend until very smooth but quite thick.
3 Spread the beetroot paste over the chicken breasts, just enough to cover.
4 Roll up the chicken, using the cling film to help keep the roll tight.
5 Wrap each chicken roll in a piece of cling film like a sausage, and tie the film at both ends.
6 Fill a pan with water, bring to the boil and poach the chicken rolls for 15-20 minutes. Remove from the pan and chill until completely cold.
7 To make the dressing, puree the beetroot in a food processor, add the balsamic vinegar to taste and a little olive oil to adjust to a spooning consistency.
8 To serve, square off the ends of each roll and cut in half at an angle. Stand the chicken on a plate with a baby leaf salad and the beetroot dressing.