Eating locally grown, seasonal produce becomes a challenge during the colder months, when the British climate means that few native vegetables are available. However, with their distinctive taste and high mineral content, particularly iron and calcium, leeks are at their best during cold springtime and help to stave off common colds and flu.
As a valuable part of our menu, leeks are best used in soups, salads and stir-fry. Good quality product will be very crisp, with white bulbends and dark green, straight, thick leaves.
SUFFOLK BACON WRAPPED CHICKEN BREAST WITH SWEET CHILLI LEEKS AND NEW POTATOES
INGREDIENTS
• 4 Suffolk Back bacon or any good green back rashers
• 4 Chicken breast 7-8oz
• Salt and pepper
• 200g New potatoes – boiled and cut into cubes
• 300g Leeks - washed
• 100g onion
• 75g butter
• 70ml Sweet chilli sauce~
METHOD
1. Pre heat the oven to 200°c
2. Season the chicken with salt and cracked black pepper
3. Wrap the bacon around the chicken breast and pan fry in a heavy frying pan over a medium heat until the bacon has a good golden colour
4. Transfer the chickens onto an oven tray and finish cooking in the oven (about 20 minutes) or until the juices run clear when inserted with a skewer.
To make the leeks
1. Dice the onion and cut the leeks into large chunks
2. Fry the onion and leeks in the butter until soft but with no colour
3. Add the potato and sweet chilli sauce to the pan and season with salt and pepper to taste
4. Serve with the chicken breast sitting on top of the leeks.