Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce
Main course cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef Competition 2013
Ingredients
- Bury Black pudding
- Hard Lancashire Cheese (Mrs Kirkham’s Goosnargh) 125g
- Brendan Anderton’s smoked back bacon
- Double Cream
- Bowland Butter
- Salt and pepper
- English mustard
- Whole free range chicken
- Asparagus
- Mange Tout
- Fine Beans
- Shallots
- Sweet peas
- Garlic
- Chives
Method
- Prep the Chicken: De- Breast it and de- leg it also knuckle the winglet.
- Boil the Potatoes in a pan until soft and mashable
- In a pan add the cheese, cream, mustard and seasoning.
- Bring the sauce to just about to boil but keep stirring
- Let the sauce cool, have it ready for later.
- Pan Fry the chicken until it is lovely and golden in colour, season well then place in the oven for 15 minutes until piping hot in the centre.
- Peel any veg and prep it accordingly
- Pan fry the black pudding and smoked bacon, add to the mashed mash.
- Re heat the sauce and keep it on simmer until ready.
- Stir fry the veg with some butter and Garlic until al-dente.
- Rest the meat for 1 min and angle slice
- Warm the plates (make sure plate is WARM)
- Construct the plate ready for service.
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