26 April 2010
Recipe For Chicken Breasts Stuffed With Sage And Onion Stuffing
Thursday last week was a gloriously sunny, late spring / early summer day. The daffodils are looking gorgeous. I am amazed anew every year at how the garden comes back to life, while I have been doing nothing to it, after a bitterly cold winter. Spring is when hope is renewed and the year is fresh of so many new possibilities. I love it. And last week the first swallows arrived.
I went to deliver some sample spices to Fodder for their curry night. Fodder is a lovely farm shop and cafe attached and part of the Yorkshire Agricultural Society in Harrogate, North Yorkshire. It's got all sorts of signs in the fields where you park for the Great Yorkshire Show, but somehow it seems hidden behind Sainsbury's - it may be as simple as most people know where Sainsbury's is and that's where the flow of traffic goes.
But everyone should visit it as it's a wonderful showcase of all that's good about Yorkshire farmed food and locally prepared foods, from local smoked salmon through to sweets and chocolates. But they really must get their web site sorted out as it's still got events for Christmas 2009 and nothing input since.
I was tempted by some chicken breasts from a wonderful Yorkshire chicken farmer, T. Soanes & Son from the Yorkshire Wolds over by Driffield. The chickens are free range and fed on corn and have great depth of flavour.
I decided that they would make a delicious light evening meal for 4, by stuffing 3 chicken fillets with a sage and onion stuffing, served on a bed of Soba noodles (Japanese noodles made from wheat and buckwheat) and served with steamed asparagus and broccoli.
To make the Sage and Onion Stuffing:
1 onion, finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g / 3oz fresh white breadcrumbs
1 free range egg, beaten
1. Heat the oil in a heavy frying pan. Lightly fry the chopped onion in the oil, until soft and translucent
2. Mix together the onion, sage and breadcrumbs and season well
3. Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls