CHICKEN CORDON BLEU
CHICKEN CORDON BLEU
1kg chicken breast fillet
1 pack ham or bacon
250g easy-melting cheese
½ cup sliced pickles
Breading station:
1 cup all-purpose flour
2 whole eggs, beaten
2 cups panko (Japanese bread crumbs)
Spice mix:
1 tbsp. fine salt
1 tbsp. Spanish paprika
1 tbsp. garlic powder
pinch of dried thyme or rosemary
Bechamel sauce:
2 tbsps. butter
2 tbsps. all-purpose flour
2 cups fresh milk
1-2 tbsps. truffle salsa (for added flavor)
salt and pepper
Make your own Chicken Cordon Bleu with crusty herb coating
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Traditionally made with veal, but this one is made using chicken breast. The term Cordon Bleu is a French term meaning Blue Ribbon. This blue ribbon was once worn by the highest members of knighthood instituted by Henry the third of France in the 1500's. You too can now be Blue Ribbon worthy by cooking this tasty chicken recipe, a feast fit for a King. Vive la France!
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Cordon Bleu e Purée in un ristorante 2 stelle Michelin francese con Giuliano Sperandio
Dopo un viaggio lungo un anno nelle salse madri, Giuliano Sperandio torna su ItaliaSquisita per confrontarsi con due altri classici francesi, due comfort food senza tempo: il cordon bleu e il purée di patate. Le tecniche di esecuzione e la scelta degli ingredienti dello chef de Le Taillevent entrano a pieno titolo nella storia di due ricette che hanno messo alla prova generazioni di professionisti in tutto il mondo.
In collaborazione con Berkel
Scopri la rivista #45 con la storia di copertina di Giuliano Sperandio e del Taillevent:
*INGREDIENTI*
4 pax
*Cordon bleu*
Carrè di vitello 280 g
Prosciutto cotto 4 fette
Formaggio Comtè 4 fette
UOva 2
Pank qb
Farina bq
Sale e pepe qb
*Pureè di patate*
Polpa di patate 1kg
Burro crudo 500 g
Latte 200 ml
*le quantità di latte e burro sono indicarive
Guarda tutti gli episodi della serie Italiani a... dedicati alle gastronomie del mondo:
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info@italiasquisita.net
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.