2 weeks Ago By Sophie Harris
Tartiflette, a dish from the French Alps, is traditionally made with potatoes, reblchon cheese, lardons and onions. It’s super tasty and can be eaten as a starter, main or as a side dish with some crusty bread. Mary’s recipe is a take on the traditional recipe and serves six people, perfect for a dinner party.
It is ready in under one hour, and the first stage of cooking can be made up to two hours ahead. The chef recommended choosing a smoked cured ham of choice, and using brie or camembert if you can’t find reblochon. Ingredients: Eight slices of parma ham Two onions, thickly sliced 500g new potatoes, thickly sliced Two tablespoons of olive oil Two garlic cloves, crushed Six small chicken breasts 200g button mushrooms 200ml white wine 150ml double cream 115g reblochon cheese, diced One tablespoon of wholegrain mustard Half a lemon, juice One tablespoon of thyme Two tablespoons of parsley Salt and pepper Method: Preheat the oven to 200C or 180C Fan and snip two slices of the parma ham into small pieces.
Place these in a roasting tin with the onions, potatoes, oil and garlic, seasoning with salt and pepper. Once mixed, roast for 25 minutes, or until the potatoes are tender. Meanwhile, put the remaining slices of ham on a board, placing the chicken breasts on top of the ham and wrapping one around each breast, seasoning with salt and pepper.
Remove the roasting tin from the oven and stir in the mushrooms, wine and cream as well as the cheese. Sit the wrapped chicken on top of the vegetables and return to the oven for 20 to 22 minutes, until everything is tender and cooked. Remove the chicken from the tin and place on a warm plate to rest before stirring the mustard, lemon juice and herbs into the tin.
Carve each chicken breast into three pieces, and spoon over the vegetables and sauce before serving with green vegetables alongside..
