Recipes / Mustard
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Jul 11, 2013
Chicken wrapped in bacon
Ingredients
Cheese of your choice to stuff the chicken
50g Strong Cheddar, grated
1 tbsp Wholegrain Mustard
4 Skinless Boneless Chicken Breast Fillets
8 Smoked Streaky Bacon RashersMethod
Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together.
Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.
Season, place on a baking sheet and roast for 20-25 minutes.
Serve with a mixture of side dishes.
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Jul 11, 2013
Ham, Leek and Potato pie
Ingredients
2 Tablespoons of Butter
1 Large Onion, finely chopped
3 Leeks, finely sliced
2 Large Potatoes, cut into small cubes
2 Tablespoons Plain Flour
300ml Chicken or Ham Stock
100ml pot Crème Fraîche (or use leftover double cream)
2 tsp Wholegrain Mustard
200g Cooked Ham, shredded
375g Pack Puff Pastry
1 Egg, beaten, to glaze (or use milk)Method
Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.
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