Having friends for a midweek supper can be kept simple, using seasonal, British ingredients. Cavolo Nero is being grown on British soil at the moment, as are every variety of different types of root vegetables, all of which are delicious. Here follows a recipe that combines a few of them. Beetroot can be added to the root vegetable dauphinoise too, resulting in a more dramatic colour.
- 2 sweet potatoes
- 3 Parsnips
- 1 Celeriac
- 1 Butternut Squash
- 4 Potatoes
- ½ pt Double Cream
- 50g Butter
- Nutmeg, s & p
- Butter an ovenproof dish
- Peel and thinly slice all of the vegetables & arrange in the dish, layering up with seasoning & pieces of butter
- Pour over the cream & a cup of water
- Bake at 180 degrees for 40mins, until crispy.
- 6 chicken breasts
- Goats Cream Cheese
- Cavolo Nero, blanched
- 60 Pancetta slices
- Line up 10 slices of pancetta and lay Cavolo Nero leaves on top. Do this 6 times.
- Open up the false fillet of the chicken breasts & flatten the whole breast with a rolling pin.
- Fill with a tablespoon of cheese & some tarragon. Season the inside.
- Lay the chicken on top of the cabbage & pancetta & roll up tightly.
- Heat a tablespoon of oil in a frying pan & fry the chicken with the pancetta joint down. Turn & brown all the sides.
- Put in the oven at 180 degrees for 20 mins. Remove from oven. Wrap the meat in tin foil and allow to rest. Make a gravy from the sediment in the bottom of the tin.
- Carve the meat into thick slices, serve with the gravy.
- Serve with root vegetable dauphinoise