Parfait of shepherd’s pie made with free range chicken breasts
Difficulty level :
Cooking Time : 45 min
Jar :
Le Parfait Super 200 terrine
How Many people ? 4 Le Parfait Super 200 terrines
Ingredients :
6 free range chicken breasts, 100 ml distilled vinegar, 60 ml olive oil, pinch salt/ pepper, pinch natural sea salt
Procedure :
Method for mashed potato:
Peel the bintje potatoes, cut them up into large cubes and rinse them in a bowl of cold water and distilled vinegar.
Then place the potato cubes in a pan of cold water and bring to the boil. Cook for around 30 min.
Use the tip of a knife to check if they are cooked (if the potato is tender, it is cooked).
Mash the potato cubes in the potato masher and set aside.
Use a chopping knife to crush and chop up the chicken breasts. Heat up the olive oil in a casserole dish to brown the chopped-up chicken. When the chicken is cooked, moisten with the chicken juices. Adjust the seasoning (make sure you do not add too much seasoning for very young children).
Place a thin layer of mashed potato in the Le Parfait Super 200 terrine, then add chopped-up chicken and cover with mashed potatoes.
Close the jar and immediately carry out the heat treatment for 30 minutes in the pressure cooker.
To serve:
Make a bain-marie in a pan, placing the terrines in this. Allow to simmer. Open when ready to serve.
Add a pinch of sea salt and a dash of olive oil. Serve directly from the jar.
Enjoy!
Parfait of shepherd’s pie made with free range chicken breasts, a recipe from the Atelier des sens:
THE ATELIER DES SENS
Convivial school for cookery and the culinary arts
40, RUE SEDAINE – 75011 Paris
Tel:+33 1 40 21 08 50
www.atelier-des-sens.com