Maison Maille

This is my competition entry for Maison Maille.

Maille are looking to engage with the foodie community offering bloggers the chance to incorporate a couple of products from their exclusive online boutique and creating unique recipes, a chance that I grabbed with both hands!  It was a tough decision to choose which of their delicious sounding products to go for, but I eventually decided on these their Mustard providence style, with white wine, red pepper and garlic and aged balsamic vinegar.

I wanted to create a dish that I love, and had a few ideas.  After much deliberation I chose a stuffed chicken breast with a creamy mustard and cream cheese sauce filling wrapped in smoked Palma ham, served with potatoes dauphinoise and green beans.  To go with this I made balsamic caramelised onion garlic which makes a great mix of savoury and sweet!  The balsamic has such a rich, lush flavour that would rally lend itself to anything!  The mustard has and equally as delicious flavour, so not only would it be great in recipes but it is delicious used as a condiment.

Mustard Stuffed Chicken Breasts with potatoes dauphinoise  

You will need:-
Maison Mailee Mustard with White Wine, Red Pepper and Garlic
1 small tub of cream cheese
2 large chicken breasts
8 slices of smoked palma ham
5 large potatoes
150ml cream
large handfull of fresh green beans
salt & pepper to taste


Heat oven to 200C/fan 180C/gas 6

In a bowl empty the contents of the cream cheese.  Add 4 tablespoons of mustard with salt and pepper and mix everything together.  This is the creamy sauce to go in the middle of your chicken

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through.

Spoon the mustard sauce into the pocket

Lay 4 slices of the ham out so that they are slightly overlapping.  Put the chicken breast, pocket side down, on the ham and wrap around it, making sure it is covered completely.

Wrap in tin foil, put to one side and repeat with the 2nd breast.

Peel your potatoes and slice.  Cook in boiling water for 5-10 mins to soften.

In a dish scatter a layer of sliced potatoes, cover with cream, salt and pepper and then repeat with another layer.  Top with cheese, ready to go in the oven

Put the chicken, still wrapped in foil on a baking tray and place in the oven.  Put the potatoes in as well and cook for around 30 minutes.

Toss the green beans in some boiling water and cook for 10 minutes, best to put on in the last 10 mins of the chicken and potatoes cooking.

Balsamic Caramelised Onion Garlic Bread

You will need:-
2 tablespoons of Maison maille Balsamic Vinegar Of Modena
3 large red onions, sliced
3 tablespoons of brown sugar
2 cloves of garlic crushed
Chopped mixed herbs
5 tablespoons of softened butter
500g white bread flour 
1/2 teaspoon fine sea salt
7 g dried yeast sachet
1/2 tablespoon golden caster sugar
2 tablespoons extra virgin olive oil
325 ml lukewarm water


Put the onions into a frying pan with the sugar and balsamic.  Fry off and allow the onions to caramelise and infuse with all the flavour.

Mix the butter, garlic and herbs together to make a nice garlic butter, and put to one side.

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. 

In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands

Roll out into a thin circular disk

Smear the garlic butter mixture all over the bread and scatter the onions on top. Bake for 20-25 mins, 

L x
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