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hunter’s hen

This can be a traditional and chic entertaining dish, nonetheless it’s extremely difficult and time consuming to make at residence. Try the video beneath to see lyndsay making the recipe from scratch.

with the elements including as much as a reasonably substantial 30.78, we problem you to make it for below £17.95 (for our 4 serving)!*

cooking: £17.95

otherwise you cook dinner: €30.78 + 2.5 hours

in our huntsman’s hen, hen breasts are stuffed (fastidiously, by hand!) with a duxelle recipe of porcini mushrooms and chestnuts, shallots, double cream and marsala. hen breasts are wrapped in candy cured bacon and every is garnished with a contemporary bay leaf, for a beautiful visible contact. our new sauce is a French marsala and merlot wine discount, with porcini mushrooms and crimson currant jam for a beautiful contact of sweetness.

do it your self

• 4 medium hen breasts

• a bundle of candy cured streaky bacon

• 4 contemporary bay leaves

  duxelle

  • 1 ½ teaspoons olive oil

  • 6 shallots, peeled

  • half a bundle chestnut mushrooms

  • a sprig of freshly chopped thyme

  • a pinch of porcini mushrooms (finely chopped or blended)

  • floor black pepper to style

  • a pinch of grated padano

  • a tablespoon of double cream

    sauce

    • a small glass of merlot wine

    • a big glass of marsala wine

    • 2 dried bay leaves

    • a sprig of freshly chopped thyme

    • 7 grams of dried boletus

    • 1 hen inventory dice

    • 3 tablespoons crimson currant jelly

      • a splash of marsala wine and sea salt to style

        recipe:

        1. start by getting ready the duxelle that we are going to use to stuff the hen breasts.

        2. Begin by mixing the chestnut mushrooms and shallots in a meals processor (or finely chop).

        3. Warmth the olive oil in a pan and add the shallots with thyme, salt and floor black pepper to style. fry till gentle.

        4. add the boletus powder (you can also make it by grinding the dried boletus in a espresso grinder) and the marsala wine, cook dinner till scorching.

        5. as soon as the duxelle is dry, add the cream and grano padano, combine effectively and cook dinner for two extra minutes. the duxelle ought to have a sauce-like consistency.

        6. Place in a container and let cool.

        7. To organize the hen breasts, make an incision with a knife earlier than utilizing your fingers to flar them out.

        8. Use a pastry bag or divide the duxelle evenly and use a tablespoon to fill the hen breasts. place a bay leaf on high of every breast and wrap with a bit of streaky cured candy bacon.

        9. Cook dinner the hen at 400 levels for quarter-hour, flipping the breasts midway by means of.

        10. Whereas the hen is cooking, begin making the sauce. Combine all of the elements within the pan.

        11. Deliver to a boil and simmer till the sauce is lowered to the consistency of a sauce. add water if it begins to get too thick.

        12. add an additional splash of marsala and sea salt to style.

        13. when the hen is cooked by means of, pour the sauce excessive and serve whereas scorching.

            or you could possibly purchase a prepared-made hunter’s hen (handmade in our kitchen in kent by cook dinner cooks), and sit again and calm down as a substitute!

            *we shopd such as you would for a cocktail party at residence: we did not purchase gadgets we had within the kitchen cabinet and we purchased the smallest out there quantities of things we wanted. we used waitrose.com costs in august 2012. the kitchen cupboard belonged to james, our model supervisor, and it turned out to include all types of strange elements. the time relies on the entire time, together with preparation, spent getting ready the dishes in our growth kitchen. To search out recipes for any of those dishes, go to www.cookfood.web/recipes