Recipe: A warming mustard chicken that is ideal for an autumnal dinner
Sprouting broccoli makes a great side for this dish, and needs only a light steaming and a knob of butter to finish, says Dianne.
September heralds the start of autumn, as the season of mists and mellow fruitfulness tells us in the famous poem by John Keats.
Twice spiced mustard chicken
Ingredients 1.5kg baby potatoes 2 tbsp extra virgin olive oil plus extra for dressing potatoes 1 bunch spring onions, trimmed, rinsed and finely chopped 550g pack mini chicken breast fillets 1 tsp dried oregano 2 heaped tsps wholegrain mustard Generous ½ tsp English mustard 150mls chicken or vegetable stock 250mls cream 1 tbsp chopped curly parsley Method Cook baby potatoes in a pan of boiling salted water.
While potatoes are cooking, heat olive oil in a pan and fry the spring onions for a moment.
Add chicken fillets and cook to seal, stirring to mix with spring onions..
Add oregano and both mustards and stir to coat the chicken. Cook for another couple of minutes.
Add stock and cream and bring to bubbling.
Simmer for about 5 minutes or until chicken is cooked through.
When potatoes are cooked, drain and drizzle with olive oil. Crush roughly with a fork. Season.
Stir parsley into the chicken mix and check the seasoning.
Heap crushed potatoes on four warmed plates and top with chicken.
Drizzle mustard sauce around. Serve with greens of choice.
Wild blackberry creme brulee
Ingredients (Makes 6 small ramekins or 4 larger ones) 6 tbsp fresh wild blackberries, rinsed 1 tbsp sugar to sprinkle 300mls cream 2 large fresh free-range egg yolks 2 tbsp caster sugar, or to taste 2-3 tbsp soft brown sugar to finish Method Divide the blackberries between four ramekin dishes, placing them in the base of each dish.
Sprinkle a little sugar over berries.
Beat cream with egg yolks and caster sugar to taste.
Pour over the berries.
Place dishes in a roasting tray half filled with water and bake at Gas 4 350F 180C for 20 minutes or until the custard is just set but still a little wobbly in the centre.
Remove from oven, lift out of tray, and cool and chill.
When ready to serve, sprinkle the top of each ramekin with brown sugar to cover.
Place under a pre-heated grill till the sugar is melted and caramelised.
Remove and leave to cool till tops are set and crackly.
Wine suggestion
This needs a brave white wine big enough to handle the spicy mustard and sensuous cream sauce. Chile is the place to look for a ripe and fruity Chardonnay that will pack all the punches needed, plus have some brisk and fruity answers to balance the richness. Casillero del Diablo Chardonnay from the stable of Concha Y Toro is a great match for this early autumn dish. One sip gives all the ripe mango and pineapple required to offset the creaminess, whilst the elegant and clean finish carries a lively zap of lime zest to refresh the palate between mouthfuls. A lovely wine at a great price of €9.00 at Supervalu stores, while stocks last.
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