Recipe

Creamy Herbed Polenta With Roasted Pepper Recipe

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Ingredients

Salt & freshly ground black pepper
1 tb Plain flour
2 Garlic cloves; peeled
1 Whole nutmeg
1 tb sliced fresh oregano; plus sprigs to garnish
Olive oil; for cooking
1 Canned pimento; drained and rinsed
2 Ripe plum tomatoes
2 Chicken breast fillets;
1 Egg
50 g Button mushrooms
300F ml Chicken stock;
450 g Potatoes; peeled
25 g Unsalted butter
1 lg Onion
150 ml Single cream
1 sm Hand fresh basil

Directions

Step #1 Preheat the oven to 230C/475F/Gas 9.
Step #2 1 Cut the potatoes into cubes & place this in a pan of boiling salted water, cover & let simmer for 10-12 mins until tender.
Step #3 2 Heat a large frying pan.
Step #4 Finely chop the onion & set aside 2 heaped tbsp.
Step #5 Add 2 tbsp oil to the pan & tip in the remaining onion.
Step #6 Cook for 2-3 mins until softened but not browned.
Step #7 3 Heat a small pan.
Step #8 Place the flour on a plate, Spice up generously and use to coat the chicken (reserving any that is remaining).
Step #9 4 Add the chicken, skin-side down to the softened onion mixture and cook for about five mins on each side.
Step #10 Add a little oil to the heated pan & tip in the reserved 2 heaped tbsp onion.
Step #11 Cook for a min or two until softened.
Step #12 5 For the Tomatoes: Plunge them into boiling water for 30 seconds and place this in a bowl of cold water before peeling away the skins.
Step #13 6 Cut into quarters, remove the seeds & dice the flesh.
Step #14 Add to the softened onion.
Step #15 Spice up generously & cook for a few mins until all the liquid has evaporated, stirring continuously.
Step #16 7 Shred the basil & stir in theto the tomato mixture.
Step #17 remove this from the heat & leave to cool a little.
Step #18 8 Drain the potatoes, mash well & press through a potato ricer to remove any lumps.
Step #19 Separate the egg & add the yolk (use the white in another dish) with the butter & a dash of cream.
Step #20 Spice up to taste, grate in a pinch of nutmeg & beat until smooth but firm.
Step #21 9 Spoon the potato mixture into a piping bag fitted with a 2.
Step #22 5cm/1" star-shaped nozzle & pipe nest shapes onto a baking sheet lined with parchment paper.
Step #23 10 Spoon a little of the tomato mixture into the middle of each one & bake for 6-8 mins or as long as time allows until golden brown & set.
Step #24 11 Push the chicken breasts to one side of the pan & add any remaining flour, stirring to incorporate any juices.
Step #25 slowly pour in the chicken stock, stirring until smooth after each addition.
Step #26 12 Slice the mushrooms, crush in the garlic, add to the pan, add the oregano & let simmer for five mins until the mushrooms are tender.
Step #27 Spice up to taste.
Step #28 13 Remove the pan from the heat & stir in the the remaining cream, allowing it to just warm through.
Step #29 Spice up to taste.
Step #30 Cut the pimento into strips.
Step #31 14 Place the chicken on a serving plate & spoon over some sauce.
Step #32 Garnish with some pimento strips with a sprig of oregano.
Step #33 Arrange the Marquis potatoes around the edge of the plate & serve at once.
Step #34 --.
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