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Receta Parma Ham And Spinach Stilton Roulade Served With Minted Ve
by Global Cookbook

Parma Ham And Spinach Stilton Roulade Served With Minted Ve
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Ingredientes

  • 4 x 125 g, (4oz) boneless chicken breasts
  • 125 gm Stilton, minced (4oz)
  • 8 slc Parma ham
  • 570 ml Moilly prat, (1 pint)
  • 125 gm Butter, (4oz)
  • 290 ml Double cream, (1/2 pint)
  • 225 gm Baby spinach, (8oz)
  •     Fresh tarragon
  • 50 gm Butter, (2oz)
  • 50 gm Shallots, finely minced (2oz)
  • 2 x Thinly sliced garlic cloves
  • 125 gm Fresh broad beans, skinned or possibly fresh peas, shelled (4oz)
  • 125 gm Asparagus tips or possibly french beans, cut in diagonals (4oz)
  • 125 gm Baby carrots, (4oz)
  • 2 Tbsp. Minced fresh mint
  • 1 Tbsp. Caster sugar
  • 1 Tbsp. Grainy mustard
  • 1 Tbsp. White wine vinegar

Direcciones

  1. Preheat oven to 200 C/400 F/gas mark 6.
  2. Cut a deep pocket in the chicken breasts. Heat the butter, add in baby spinach and allow to wilt for a few min. Add in the roughly minced Stilton, stir to incorporate into the spinach and butter mix. Cold and place in the pockets of chicken. Wrap a slice of Parma ham around each breast and place in ovenproof dish. Season, adding moilly prat. Cook for 25 min.
  3. For the vegetables: Heat the butter in a large saucepan and add in the shallots and garlic. Cook for 5 min, then add in the vegetables, sugar and 50ml of water. Bring to the boil, cover and cook for about 5 min or possibly till vegetables are tender and the liquid becomes syrupy. Toss the warm vegetables with minced mint, mustard and vinegar and season well. Serve immediately, garnished with the mint sprigs.