Colonial Farm Veal Cordon Bleu with Mark Weatherley
Veal Cordon Bleu with crushed baby potatoes, spinach, honeyed beans and carrots with Mark Weatherley.
Ingredients
Serves 4 -- Approximate Cost Au$18 ($4.50 per person), Feb 2014
1 pack Colonial Farm Veal Cordon Bleu,
20 chat (baby) potatoes or 750g kipfler potatoes quartered,
50g diced onion or golden shallots,
½ tsp. Fennel seed (optional),
200g baby spinach washed and drained,
2 tablespoon water,
1 tsp. crushed garlic,
40g chopped butter,
2 tablespoons honey,
1 bunch baby carrots peeled or batons from 2 medium carrots and cooked or 2 cups frozen baby carrots,
200g trimmed cooked green beans or 2 cups frozen baby green beans, and
20g butter or 2 tsp. olive oil,
Method
Place cordon bleu in a pre-heated oven (200°C) for 20 -25 mins
Bring a large saucepan of water to the boil over medium heat.
Add the potato and cook for 12 minutes or until just tender and drain.
Heat oil in a pan over medium heat, add half of the onion and garlic and sauté, Add fennel seed and cook for 1 minute. Stir in cooked potatoes and 2 tablespoons of water. Add spinach and cook for 1 to 2 minutes over medium heat to wilt spinach and heat potatoes, sprinkle with salt and pepper. Use the back of a spoon and gently smash the mix. (keep warm as it is now ready to serve).
Steam peeled baby carrots for 4 to 5mins and cool (do not steam if using frozen carrots).
Steam trimmed green beans for 3mins and cool (do not steam if using frozen beans).
Heat butter in a large frying pan over medium heat. Add remaining golden shallots or onions and cook, stirring for 2 minutes or until it has softened. Add carrots and cook, stirring occasionally, for 1 minute. Add beans and cook, stirring occasionally, for 2 minutes or until carrots and beans are just tender.
Add honey, sprinkle with salt and pepper and toss until all combined (keep warm as it is now ready to serve).
Divide the carrot and bean mix and smash potato mix amongst the serving plates and place the cooked cordon bleu on top. Alternatively place in the middle of the table and serve yourself.
Handy Tips
You can experiment with different spices (cumin, cardamom, coriander or lemon) with the potatoes.
You can also add passata (tomato puree) and bacon to the smashed potato.
Potato mix can be served cold.
You can experiment with different herbs with carrot and bean mix (tarragon, chives, basil, parsley).
Oven temperatures can vary so watch cooking times.
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0:00 Introduction
0:01 Almazan Kitchen
1:27 Homemade pickles
3:19 Homemade cured ham
4:23 Homemade cheese
5:39 Invent the mixer
6:58 Flour
7:57 Bread crumbs
11:23 Spring onion
Chicken Cordon Bleu Casserole
Chicken cordon bleu is rich, creamy, savory, and delicious. It originated in Switzerland and has the primary ingredients of chicken or veal, ham, cheese, and bread crumbs. We have taken most of the ingredients from the original cordon bleu recipe, except for the bread crumbs, and incorporated them into a casserole. The great thing is, the dish can be made in about half an hour which makes it a great midweek meal.
As always, you can alter some of the ingredients and methodology according to your liking. For example, we use three simple spices: salt, pepper, and a bit of dried parsley. You can add some garlic, onion powder, etc. if you are so inclined. A few croutons or bread crumbs might be nice, as well. We use Philadelphia cream cheese, but any brand can be used. It’s important the cream cheese be at room temperature, however, to make it easy to work with. If you find the cheese and butter mixture is a bit dry, don’t be afraid to add a bit more butter or some milk to make it spread easily over the chicken. In terms of the Swiss cheese, this recipe uses the slices, but it could be grated too. I find that boneless, skinless chicken breast are the best as they are easy to work with and healthy. Lastly, we use table cream, but if you're diet conscious, milk will suffice.
Our chicken cordon bleu casserole always goes nicely with a garden salad and a glass of white wine. Give it a try and let us know what you think.
Get the full recipe at
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Veal Cordon Blue
How to prepare: Veal Cordon Blue
Veal Cordon Bleu Recipe
Love love love this recipe, have done all my life. It never gets old and as our tastes have matured and the variety of hams and cheeses on the market have grown, this dish keeps on taking on a new palate.
If you still love the tasty cheddar and cured ham, go with it, but honey baked hams and smooth melting Swiss cheeses add a nice touch.
I also always use homemade breadcrumbs, made with a sourdough bread and fresh herbs from my garden and finely grated parmesan.
I serve my cordon bleu with my home made tomato soup as a sauce, it's a winner every time and always looks impressive.
This recipe is not as hard as it sounds, give it a try this weekend. And don't forget the soup as well. Happy cooking!
For the recipe visit -