Prosciutto wrapped chicken and pork with honey mustard vinegar, baby carrots and asparagus
Karyn Fisk, 21 years old, Nelson
Prosciutto wrapped chicken and pork with honey mustard vinegar, baby carrots and asparagus
2 kumera, peeled, diced
2 potatoes, peeled, diced
40g Mainland butter
1/4 cup Anchor cream
1 tsp fresh oregano leaves
1 tsp fresh rosemary leaves
1 pork tenderloin
80g prosciutto
1 chicken breast
small bunch baby carrots, cleaned
small bunch asparagus, trimmed
1 Tbs pine nuts, toasted
Vinaigrette
1 lemon, juiced
1 tsp honey
1/2 tsp English mustard
1/4 cup white wine vinegar
olive oil
1 Preheat the oven to 180 C.
2 Place the kumera and potatoes in a saucepan and cover with water,
place over a high heat and bring to the boil, reduce to a simmer
and cook until tender. Drain well, add the Mainland butter and
Anchor cream and mash until smooth. Season.
3 Place the oregano and rosemary leaves in a mortar and using a
pestle pound with salt. Transfer to a plate, rub olive oil over the
pork and coat with the herbs.
4 Place a sheet of cling film across a flat surface, brush with
olive oil, lay prosciutto slices across, slightly overlapping each
slice. Butterfly the chicken breast and place on top of the
prosciutto; place the pork on top and using the cling film pull
tightly to wrap around the entire parcel. Twist cling film ends to
hold in place. Lay tin foil on a surface, place wrapped parcel on
top, twist ends tight.
5 Place on an oven tray and cook in the oven for 25-30 minutes or
until cooked. Rest for 10 minutes, unwrap and slice on diagonal
into medallions.
6 Bring a saucepan of salted water to the boil, reduce to a simmer,
blanch the baby carrots and asparagus together until cooked. Drain.
Toss with pine nuts and season.
7 For the vinaigrette, Squeeze lemon juice into a bowl, add the
honey and mustard using a whisk, whisk in vinegar and olive oil to
taste, season.
8 Arrange the pork in the centre of a plate, place 3 quenelles of
mash to one side and a pile of the vegetables to the other, spoon
over the vinaigrette to serve.
Please note - This recipe is untested in the MasterChef
kitchen.
