Chicken Breast
MasterChef New Zealand - Chicken breast stuffed with
chicken mousse with cumin carrot puree and spinach cream
Recipe by Tracey Gunn
2 chicken breasts, skin on
1 chicken thigh
1 egg white
Small handful basil leaves
100mls Anchor Cream
30g Mainland Butter
Carrot puree
50g Mainland Butter
1/2 tsp ground cumin
3 large carrots, peeled, finely chopped
100mls Anchor Cream
Spinach cream
150mls Campbells vegetable stock
150mls Anchor Cream
1 garlic clove
1 Tbs cornflour
1/2 tsp nutmeg
2 small handfuls baby spinach
6 baby carrots, cleaned, to serve
1 Preheat the oven to 200 C.
2 Remove the tenderloins from the chicken breasts, place in a food
processor with the chicken thigh and process until coarsely
chopped, season with salt and pepper, add the egg white and basil
and process until smooth, with the motor running pour in Anchor
Cream.
3 Lay a sheet of cling film on a flat surface, top with the chicken
breasts, flatten, spoon the mousse onto the breasts and carefully
roll, use the cling film to tightly secure the chicken into a
cylindrical shape, tie the ends tight.
4 Bring a saucepan of water to the boil, reduce to a simmer,
carefully poach the chicken for 12-15 minutes or until cooked.
Remove and rest for 10 minutes, remove cling film. Heat an oiled
frying pan over a medium-high heat, add Mainland Butter and cook
chicken for 2-3 minutes each side or until browned all over, place
the pan in the oven and bake chicken for 10 minutes or until
cooked. Slice on a diagonal into 5 pieces.
5 For the carrot puree, place Mainland Butter in a saucepan and
place over a medium heat to melt, add cumin and cook for 1 minute.
Add carrots and season with salt and pepper, cook for 10-15 minutes
until carrots are tender but not coloured. Add Anchor Cream and
continue to cook until soft. Place the mixture into a food
processor and process into a puree.
6 For the spinach cream, Place the Campbells stock, Anchor Cream
and garlic in a saucepan and place over a medium heat, bring to the
boil. Combine cornflour with a little water in a small bowl to make
a paste. Add to the sauce stirring continuously. Remove from heat
and add the spinach and nutmeg, season with salt. Place mixture in
a blender and blend until smooth.
7 Bring a saucepan of salted water to the boil reduce to a simmer,
blanched the baby carrots for 3-4 minutes or until tender,
drain.
8 Spoon the carrot puree into the centre of a serving plate, top
with chicken slices, topped with baby carrots, pour spinach cream
around to serve.
Please note - This recipe is untested in the MasterChef
kitchen.
