This week’s book is by Neil Perry, a renowned Australian chef who believes in using the highest-quality produce in every dish. Neil Perry’s Good Cooking is full of great recipes. I’ve chosen pan-fried chicken and trifle recipes which I’ll definitely be making for one of my birthdays!
PAN-FRIED CHICKEN BREASTS WITH HORSERADISH SAUCE
4 free-range chicken breasts, skin on, about 180g each
Sea salt
Extra virgin olive oil, for brushing
For the horseradish cream sauce:
100ml dry vermouth
Sea salt and freshly ground black pepper
200ml thin cream
60g chilled unsalted butter, chopped
1 large handful flat-leaf parsley leaves, finely chopped
45g finely grated fresh horseradish
1 lemon, halved
SERVES: 4
PREPARATION: 10 MINUTES
COOKING TIME: 12-15 MINUTES
Remove the chicken from the fridge 1 hour before cooking and season liberally with sea salt.
Preheat the oven to around 70°C/150°F so you can rest the chicken there once it’s cooked.
Use a heavy-based frying pan that is large enough to fit all of the chicken breasts. Heat the frying pan over medium-high heat. Brush the chicken breasts with olive oil and place in the hot pan, skin side down.
Cook for 5 minutes or until the skin is crisp and golden, then turn and cook for a further 4 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and rest in the oven while you make the sauce.
To make the sauce, pour the vermouth into the frying pan and scrape the bottom well. Add a good pinch of sea salt, pour in the cream and cook for 2 minutes at a rapid boil. Reduce the heat and whisk in the butter. Remove from the heat, stir in the parsley and horseradish then season with black pepper and a squeeze of lemon juice.
Place the chicken breasts on four plates and pour a generous amount of sauce over the top. Serve immediately.
BERRY, SAUTERNES & MASCARPONE TRIFLE
185g fresh raspberries
375g strawberries, hulled and quartered
375g savoiardi (lady fingers)
525ml Sauternes (sweet wine)
75g dark chocolate
For the mascarpone cream:
3 free-range egg yolks plus
4 free-range egg whites
120g caster sugar
375g mascarpone cheese
150ml thin cream
SERVES: 8-10 PREPARATION: 25 MINUTES
To make the mascarpone cream, use an electric mixer with a whisk attachment to whisk the egg yolks and half the sugar together until light and pale. Add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mascarpone mixture.
Put the egg whites in a clean bowl and beat until foamy. Add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.
Spoon half the mascarpone cream into a 3 litre trifle bowl. Mix the berries together and scatter over the mascarpone cream. Dip the savoiardi into the Sauternes, then arrange on top of the berries. Spoon the remaining mascarpone over, cover and refrigerate for several hours.
Grate chocolate on top to serve.
