Creamy Chicken Fricassee topped with Orange Kumera scone with Asparagus, lemon butter and cashew
Sue Drummond, 61 years old, Wanaka
Creamy Chicken Fricassee topped with Orange Kumera scone with Asparagus, lemon butter and cashew
1 golden kumera
5 chicken thighs
25g Mainland butter, plus 25g for chicken
3 carrots, sliced, reserve skins
1 onion, chopped, reserve ends
1 leek, sliced, reserve ends
1 celery stalk, sliced, leaves chopped
2 garlic cloves, chopped, reserve ends
Small handful thyme, chopped
2 sprigs rosemary
1 Tbs tarragon, chopped
1 large bay leaf
1/4 cup parsley, chopped
Golden Kumera Scone
25g Mainland butter
1/2 Tbs corn flour
1 tsp powdered mustard, heaped
1/3 cup Anchor milk plus 2/3 cup for sauce plus 2/3 for stock
1 cup plain flour plus 1 heaped tablespoon
1 tsp baking powder
80grms Mainland butter
1/2 cup gruyere cheese, grated
1/4 cup parsley, chopped
1 egg yolk, beaten
Lemon butter
50g Mainland butter
1/2 lemon, juiced
1/2 lime, juiced
1 tsp honey
20 asparagus spears, to serve
1/2 cup cashews, roasted, chopped
1 Preheat the oven to 200 C.
2 Place the kumera on an oven tray and place in the oven to bake
until tender. Discard the skin and mash.
3 De-bone 3 chicken thighs, cut into chunky pieces, set aside place
the bones and remaining chopped thighs into a saucepan pan to make
stock, add Mainland butter and cook over a medium heat to brown,
turning occasionally. Add the reserved carrot, onion, leek, celery
leaves and garlic, add some tarragon, thyme and rosemary, brown
well then add 1 cup water, simmer for 40-50 minutes, then
strain.
4 Heat another saucepan over medium heat, add Mainland butter and
remaining chicken thigh, cook, stirring occasionally. Add the
sliced carrot, onion and leek rings, cook then add tarragon, bay
leaf, rosemary and thyme and simmer for 10-15 minutes. Combine
Mainland butter, corn flour and mustard in a medium bowl, add some
strained stock and milk, mix well, then add to the saucepan, season
with salt and pepper, simmer for another 10-15 minutes.
5 For the scone, place flour and baking powder in a bowl, using
clean hands rub in the Mainland butter, add the kumera, cheese and
parsley and combine with enough milk to make a soft dough. Lightly
flour a flat surface and turn out dough, shape into a rectangle
8inch by 5 inch and roll lightly, cut into 5-6 rounds, about 1 inch
thick.
6 Transfer the fricassee into a deep casserole dish and place scone
dough on top, brush with egg yolk and cook for 20 minutes or until
scone is cooked.
7 For the lemon butter sauce, place a saucepan over a medium heat,
melt Mainland butter, add lemon juice, lime juice and honey, skim
off froth.
8 Bring a saucepan of water to the boil, reduce to a simmer, place
steamer over the saucepan, place asparagus into steamer and with
lid on steam for 2-3 minutes or until asparagus is tender.
9 Serve the fricassee in portions with asparagus to the side, spoon
over the lemon sauce and scatter with nuts.
Please note - This recipe is untested in the MasterChef kitchen.
