Schwarzwald torta

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Quick Overview

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Ingredients for 2 people (double for 4)
1 large british chicken breast fillet

40g cornish clotted cream

135g british dry-cured smoked streaky bacon

10g fresh sage

1 garlic clove

400g potatoes

160g chestnut mushrooms

120g baby leaf spinach

Cooking instructions

Instructions for 2 people (double for 4)

Preheat the grill to high

Boil a kettle

Separate the sage leaves from their stalks, keep a few whole leaves aside for later and chop the remaining finely

Peel and cut the potato[es] into bite-size pieces

Peel the garlic

Add both the potatoes and garlic to a pot of salted boiled water and cook over a high heat for 10-20 min or until fork tender

Meanwhile, rip and tear the mushrooms up

Tip: ripping the mushrooms creates texture and saves time!

Add the ripped mushrooms to a baking tray lined with tin foil, drizzle with olive oil and season with salt and pepper

Place your hand flat on the chicken breast[s]

Carefully, slice the chicken in half as if you were cutting a burger bun, so you are left with two thinner pieces

Place a couple of sage leaves over each piece of chicken, then wrap each piece of chicken in 2 rashers of bacon

Add the wrapped chicken to the tray with the mushrooms

Put the tray directly under the grill and cook for 10-15 min or until the bacon has cooked and crisped and the chicken is cooked through

Once cooked, drain the potatoes and leave them in a colander, then return the pot to a medium-low heat with a large knob of butter

Add the remaining chopped sage and cook for 1 min, then add the potatoes, a big splash of milk and salt and pepper

Mash until smooth

Remove the cooked chicken and mushrooms from the grill

Transfer the chicken to a chopping board to rest a little

Sieve the mushrooms and collected juices into a small pan

Add the pan to a low heat and stir in the clotted cream until melted, then season with pepper – this is your pan sauce

Serve the chicken over the mash with the mushrooms dotted around and the pan sauce spooned over


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