Chez Darren Andrew

Rolled Crepes with Chardonnay poached chicken, Prosciutto, Chevre and Chardonnay cream sauce. Served with a Seared Pesto Marinated Salad.

Crepes

• 2 large eggs
• 1 cup of flour
• 1/2 cup of water
• 3/4 cup of milk
• 2 tablespoons of melted butter
• 1 pinch of salt, 1 pinch of sugar
• Melted butter for brushing a pan between each crepe

Combine all ingredients in a blender until a smooth batter is formed. Remember to scrape down the sides to avoid any lumps. Transfer into a container and refrigerate for an hour.

Heat a small pan over low heat and brush with a small amount of melted butter. Add approximately one oz to the middle of the pan and swirl the batter around to achieve an even layer. Cook for thirty seconds and gently turn over to the other side for another fifteen. Remove to a wired rack to cool. Continue until all the batter is gone, or reserve remaining batter for up to two days covered in the refrigerator. Alternatively, once the crepes are cooked and cooled they can be stored in a plastic freezer bag with wax paper in between each crepe for a week, or frozen for a month in the same way.

Chardonnay Poached Chicken

• 2 chicken breast
• 1/2 cup chardonnay
• 2 tablespoons butter
• 1 shallot, finely sliced
• 1 clove of garlic, slightly smashed.

Melt the butter in a shallow pan over medium heat, add shallot and garlic. Add chicken and sear on both sides. Reduce temperature to low, add wine. Cover with a piece of parchment paper cut to fit inside the pan right on the surface of the chicken and wine. Place lid on the pan and let simmer for 20 minutes. Set chicken aside to cool and reserve liquid for sauce.

Chardonnay Cream Sauce

• 1 tablespoons butter
• 2 tablespoons flour
• Reserved liquid from chicken poaching
• 1/4 cup Chardonnay
• 1/2 cup of cream
• 1/4 cup of Parmigiano reggiano

Melt butter over low heat in a saucepan, whisk in flour and constantly stir for approximately five minutes until the flour and butter have become a roux. Whisk in wine, reserved liquid and cream and increase the temperature to medium low. The sauce should start to thicken immediately. Continue to whisk, add Parmigiano. Once the sauce has finished thickening and is smooth finish it off by whisking in another half tablespoon of butter to add a nice shine to the sauce.

Seared Marinated Pesto Vegetable Salad

• 1/2 each yellow and green courgette, sliced thick
• 1/2 red pepper, large slice
• 4 tablespoons pesto
• Spinach and pea shoots

Sear Courgettes and red pepper over high heat in a lightly oiled pan. Remove from pan into a bowl and toss with pesto. Marinade for about an hour. Build Spinach, pea shoots and arrange marinated veg around.