Recipe Wayne Brimicombe, Leeds Seventeen Restaurant

Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home – this fortnight tournedos of chicken with wild mushrooms, soft leeks & crispy Parma ham

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Leeds Seventeen is a suburban restaurant in the lush surroundings of Alwoodley, serving up high-end modern British cuisine. Head chef Wayne Brimicombe has worked under both Gary Rhodes and Jean Christoph-Novelli and has developed his skills over a career spanning 20 years. This dish is on their a la carte menu: “the chicken works very well with the wild mushrooms taking on all the earthly flavours with a slight touch of tarragon to enhance the overall dish”, says Brimicombe.

All of Leeds Seventeen’s produce is sourced locally from Yorkshire suppliers with a focus on local and seasonal produce.

INGREDIENTS
Serves 4

100g caul fat
4 skinless chicken breasts
200g wild mushrooms
2 garlic cloves
200ml cream
2 leeks
2 banana shallots
2 slices of Parma ham
150ml white wine
150ml chicken stock
Seasoning: salt pepper, bay leaf
Fresh tarragon, thyme & figs

 

METHOD
Step 1: Prepare the chicken roll, chicken mousse and mushrooms
Cut the chicken breast into three strips taking off the contra fillet (the piece that comes away from the breast) blitz the contra fillet in a food liquidizer, adding salt, pepper and a splash of cream. That will be the chicken mousse used for the rolls.

Next, lay out the caul fat flat on baking paper, lay six chicken strips lengthways, leaving no gaps between the strips. Spread on the chicken mouse and half of the cooked wild mushrooms (the mushrooms just need to be sautéed before hand) on top, then lay the remaining six chicken strips and roll on the caul fat to form a tournedos roll, then freeze for three hours.

Step 2: Preparing the sauce
Slice the shallot and fry with garlic, bay leaf and thyme for five minutes and season with salt and pepper. Add white wine and reduce by half, then add the chicken stock and reduce further by half. Then add the cream and reduce until you have a good consistency for the sauce, and pass it through a sieve.

Step 3: Prepare the mushrooms and leeks
Slice the leeks thinly and cook in a little olive oil. Prepare the mushrooms by cutting them into even pieces and cooking in a little olive oil.

Step 4: Cooking the chicken tournedos and plating the meal
Remove the chicken tournedos from the freezer and cut them into four separate segments. Pan fry all around until all the sides are sealed for each segment. Then place in a pre-heated oven at 180 degrees for 12-15 minutes.

Place the leeks in a ring in the centre of the bowl, add the sautéed wild mushrooms and chopped tarragon to the sauce and pour the sauce around the outside of the leeks. Crisp your Parma ham under the grill. Once the chicken is cooked, cut the each segment in half and place on top of the leeks and add the crisp Parma ham to the side to finish off the dish.

Posted on Wednesday 18th August 2010

Leeds Seventeen

17 Nursery Lane, Alwoodley, Leeds, LS17 7HW

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