Scallop-stuffed organic chicken

Take 3

Joseph Johnson

Scallop-stuffed chicken? Oh la la.

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Food

Cocktail of the month: Liquid Blush Scallop-stuffed organic chicken Smoked salmon fishcakes Breakfast potato hash Smoked salmon roulette Old-fashioned Dutch apple pie Burmese chicken salad Mango set in pink Champagne jelly Candied orange & berry compote Layered frozen parfait

Chef Michael Falls serves his scallop-stuffed chicken on a chargrilled vegetable and potato rosti stack.

INGREDIENTS (serves 4)

4 free-range chicken supremes (breast with wing bone attached)

2 courgettes, sliced lengthways

1 aubergine, sliced into rounds

1 red capsicum, quartered, with seeds and core removed

4 field mushrooms

METHOD

How to make chicken: Make a small incision about 4cm long in each chicken supreme and insert two scallops. Season chicken well and cook on griddle pan or barbecue until crispy skinned and lined. Finish in the oven for about 15 minutes at 180°C, or until the juice runs clear. 

How to make vegetables: Brush vegetables with olive oil and grill on a lined griddle pan or barbecue until lined but not soft. Season well and finish in the oven for 10 minutes. 

How to make rosti: Use the hash recipe from the breakfast item.

TO SERVE

Stack rosti, chargrilled vegetables and chicken on a plate. Drizzle with béarnaise sauce and surround with your favourite chicken gravy.