Chicken Supremes With Celeriac And Grapes Recipe
Ingredients
| 4 chicken supremes (boned breasts) or turkey escalopes, 125-185 g/4-6 oz each | ||
| 2 tsps dry white vermouth | ||
| Spinach leaves | 12 Large | |
| 250 g/8 oz seedless Muscatel grapes | ||
| 90 g/3 oz grated raw celeriac | ||
| Lime | 1 | |
| Plain thick yoghurt | ||
Directions
Skin the breasts and cut out any pieces of the wingbone which may be left attached.
Brush the breasts with the vermouth.
Blanch the spinach leaves until wilting, then plunge into cold water.
Halve the grapes and, if you have the time, peel them also.
Cut out the spines of the spinach leaves and arrange in four overlapping pairs, smooth side down.
Arrange a bed of the celeriac in the centre of each pair of leaves and grate lime rind directly over the top.
Divide the grapes over the beds of celeriac, cover with the prepared breasts, again smooth side down.
Cover each parcel with one of the remaining spinach leaves, turn back the lower leaves to make neat parcels, and turn over.
Arrange the parcels on a flat, thin heatproof plate or dish, cover, and steam for about 25 minutes.
The easiest way to do this is to stand the dish on a rack in a roasting-tin of boiling water on top of a cooker and to cover the whole pan with a dome of foil.
Serve with a dollop of yoghurt into which you have mixed some of the juice from the lime.
Brush the breasts with the vermouth.
Blanch the spinach leaves until wilting, then plunge into cold water.
Halve the grapes and, if you have the time, peel them also.
Cut out the spines of the spinach leaves and arrange in four overlapping pairs, smooth side down.
Arrange a bed of the celeriac in the centre of each pair of leaves and grate lime rind directly over the top.
Divide the grapes over the beds of celeriac, cover with the prepared breasts, again smooth side down.
Cover each parcel with one of the remaining spinach leaves, turn back the lower leaves to make neat parcels, and turn over.
Arrange the parcels on a flat, thin heatproof plate or dish, cover, and steam for about 25 minutes.
The easiest way to do this is to stand the dish on a rack in a roasting-tin of boiling water on top of a cooker and to cover the whole pan with a dome of foil.
Serve with a dollop of yoghurt into which you have mixed some of the juice from the lime.
Chef
