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    3 Main Courses for your Easter Menu

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    Not sure what to serve for Easter lunch or dinner? We have three main courses that will ensure no one will leave the table hungry when you serve any of these mouthwatering dishes! Read on to find our recipes for chicken Balmoral, duck wellington and salmon en-croute, all created by the chefs here at The Cook School.

    eastermenu

    Chicken Balmoral

    Chicken Balmoral

    Preparation: 30 minutes

    Cooking: 30 minutes

    Serves: 4 people

     

    You will require:

    100g chicken mousse (recipe below)

    100g haggis - crumbled

    8 slices Parma ham

    4 skinless chicken breasts

     

    Method

    1. Start by 'splitting' or 'butterflying' the chicken breast. To do this, lay the chicken breast on what would have been skin side down on a chopping board (the fillet can be left on or it can be removed as you desire). You will notice the breast is thicker at one end than the other. Place your hand on top of the breast, applying a little pressure. Carefully insert the knife into the thickest part of the breast and draw it almost all the way through the breast. Take care not to put the knife all the way through so to keep the breast attached on one side. Open the breast like a book and, if needed, you can continue to cut the flesh to even out the butterflied breast until it's an even thickness.
    2. Mix together the chicken mousse and haggis.
    3. To stuff the chicken breast, line a clean, dry work surface with tin foil (approximately A3 in size) and rub with a drizzle of oil. Take one piece of the air dried ham (still with the separator on) and place in the centre of the tin foil with the fat running vertically smooth. Carefully peel the separator away from the ham transferring it perfectly on to the tin foil. Repeat the process with the second piece of ham slightly overlapping by 1cm.
    4. Place the chicken breast in the centre of the two pieces of ham with the split you made in the chicken running horizontally to the ham opened out. Spoon or pipe a generous amount of filling down the middle of the butterflied chicken supreme, directly in the middle where the two opened up fillets meet.
    5. Carefully fold the chicken breast over to encase the filling. At this stage the chicken breast should be sitting off centre on the two slices of ham. Using the tin foil, lift and fold the ham over the chicken breast (avoid tearing the ham) and then using the tin foil, continue to roll the chicken breast fully in the ham.
    6. Roll the excess tin foil under the chicken, being careful not to roll the foil in the centre of the breast. Then continue to roll and pinch the ends of the foil together; the more you roll the breast at this stage the tighter it will become and it will start to resemble a Christmas cracker.
    7. To cook the stuffed chicken, place in a preheated fan assisted oven at 190c and cook for approx. 20-24 minutes or until a core temperature of 75c is achieved. Once cooked, allow to rest for 5-6 minutes before carving.

     

    Chicken Mousse

    You will require:

    250g chicken breast trimmed and diced

    1 egg white

    250ml double cream

    Salt

    Freshly ground black pepper

     

    Method

    1. Place the chicken in a food processor along with a pinch of salt and twist of freshly ground black pepper. Blitz until smooth.
    2. Slowly pour in the egg white followed by all the cream.

     

     

    Duck Wellington

    Duck wellington

    You will require:

    2 x 7oz Gressingham duck breasts trimmed and scored

    150g duck liver pate

    150g chestnut mushrooms cleaned and finely diced

    2 large elephant shallots peeled and finely diced

    2 cloves of garlic - pureed

    Small handful of tarragon, picked and chopped

    4 slices Parma ham

    2 A4 sized pieces of all-butter puff pastry

    1 egg yolk

    25g unsalted butter

     

    Method

    1. Heat a pan over a medium heat with the butter. Once the butter starts to foam, add the shallots and mushrooms and cook without colour until softened. Add the garlic and season with salt and freshly ground black pepper. Strain and allow to cool.
    2. In a bowl, mix the pate, tarragon and cooled mushrooms and shallots. Place in a refrigerator until required.
    3. Heat a pan over a medium heat. Season the duck breasts with salt and pepper, place skin side down and cook for 4-5 minutes or until the skin is crisp and golden. Seal all edges and remove from the pan. Once cooled, remove the skin from the duck breasts.
    4. Line a work surface with cling film. Transfer the 2 Parma ham slices to the cling film, overlapping the slices slightly. Spread the ham with the pate mixture leaving a 1 inch border uncovered. Place the duck breast in the centre of the Parma ham and using the cling film roll to completely encase the duck evenly. Continue this process with the second duck breast to make 2 parcels.
    5. Carefully unwrap the duck and Parma ham parcels and place slightly off centre on each sheet of the puff pastry and again roll to completely cover. Trim any excess pastry and tuck the edges underneath to create a neat finish. This can be prepared 1-2 days in advance and stored covered in a fridge.
    6. Preheat the oven to 190c. Brush evenly with the egg yolk and score with the back of a knife or spoon. Make a small hole in the centre with a toothpick or small knife to allow any steam out and place in the oven for 14-16 minutes or until the pastry is evenly golden and crisp. Allow to rest for 2-3 minutes before carving.

     

    Salmon En-croute

    salmon encroute

    You will require:

    4 x 100-150g salmon fillets (2 finger size) - skin off and pin boned

    300g cream cheese

    100g baby spinach picked and washed

    90g wild rocket

    Lemon - zested

    4 x sheets of all butter puff pastry approximately A4 in size

    2 egg yolks

    Salt

    Freshly ground black pepper

    Sunflower oil

     

    Method

    1. Preheat the oven to 200c. Add a dash of oil to a wok or large pan and once hot, quickly wilt the spinach and rocket with a pinch of salt and twist of pepper. Transfer to a colander and allow to cool.
    2. Place the cream cheese and lemon zest in a mixing bowl and season with salt and pepper.
    3. Once the spinach and rocket has cooled, squeeze any excess moisture with your hand, transfer to a chopping board and lightly chop. Add to the cream cheese and mix thoroughly.
    4. Place the salmon fillets in the middle of the pastry and spread the cream cheese mix over and around the salmon.
    5. Carefully wrap the salmon in the pastry making sure to make a steam hole on top. Place on a baking tray lined with greaseproof paper. Brush with the egg yolk and score with the back of a knife or spoon. This process can be 2-3 hours in advance and refrigerated.
    6. Bake in the oven for 18-20 minutes or until evenly golden and cooked through.
    7. Serve with boiled new potatoes and beurre blanc.