Milk Link Foodservice - Seared Chicken with Devon Cheddar & Pear Cider sauce

Seared Chicken with Devon Cheddar & Pear Cider sauce

Introduction:

Succulent chicken seared and served alongside plump squash, shallots and pulled ham, enriched with a creamy roast pear and pear cider sauce and finished with rich Devon Cheddar ‘Tickler’ cheese.

Cheesy tip:
A mix of cheese and sweet fruit offers a complimentary blend of flavours and colour. This sauce has a rich smoothness about it and the sweetness of the pears and cider cuts the sharpness of the cheese

Preparation tip:
Shallots, squash and ham can be prepared in advance and pre-portioned

Ingredients:

240g	Tinned Pears (drained)
65g	Juice from tin
110g	Pear Cider
8g	Unrefined sugar
16g	Cornflour/starch
36g	Water
145g	Grated Tickler Cheddar
122g	Single Cream
6g	Salt
2g	Chopped Chives

Method:

1.	Open pears and drain thoroughly, retaining the juice
2.	Using a thick bottomed pan, bring to the boil the pears, juice, cider, water and sugar
3.	Allow to simmer for approx 8-10 mins over a medium heat
4.	Blend the cornflour /starch with water to a smooth consistency
5.	Add cornflour/starch mix to the pears and cider, stirring continuously until the sauce thickens
6.	Keep the sauce on a low heat and cook out for a further 5 minutes
7.	Remove from the heat and blend using a blending stick
8.	Return sauce to the stove and add cheese, cream and salt, stir in to a smooth consistency
9.	Finish with seasoning and check consistency
10.	Remove from stove and add chives
11.	Soak ham for approx 1 hour in fresh water, drain and boil until slightly over cooked. (This should be done in advance and ham should be pulled into strands and kept chilled)
12.	Peel the butternut squash, cut in half, de-seed and rough chop into chunks, blanch and refresh
13.	Peel the shallots and dependant on size leave whole or cut in half
14.	Heat oil in ribbed pan and seal chicken breast until completely sealed on both sides, remove from stove and finish cooking in the oven
15.	Heat oil and butter until hot, add shallots and butternut squash and saute until cooked lightly coloured, add pulled ham to gently heat through. Strain before serving
16.	Heat ‘Pear \|Cider & Tickler ’ cheese sauce through in the microwave
17.	Remove chicken from the oven and place to the centre of the plate
18.	Arrange chicken on plate and add squash, onions and pulled ham
19.	Pour 120ml sauce partly over vegetables and chicken breast
20.	Decorate with flat parsley