Tuesday, 24 May 2011

GUEST CHEF - Marcus "Pierre White" Lim



Dear readers, no doubt in recent days you may have heard that your regular, trusted blog author has been laid low from an acute case of salmonella poisoning, due in no small part to a rather misjudged attempt at making custard from some pigeon eggs he found on a ramble through Hyde Park.

In much the same way a trusted senior executive is often jetted in to rescue an embattled, and embezzling CEO, or how shadowy American forces are parachuted in to extricate a banana republic dictator, I am very glad to be invited by Señor Alwyn Tan to guest host this gleaming bastion of bargain banqueting, this towering mansion of marked-down mastication, this truly magnificent den of discount
dégustation.

Today, we will be recreating an old classic, oven roast chicken breast stuffed with sage-infused mustard butter, wrapped in seared Serrano ham, over a bed of ravioli alla spagnuola.

As usual, apply to your nearest Sainsbury's for their cheapest choice products as follows:
1. Basics Chicken Breast (£4.27)
2. Basics Tomatoes (£0.67)
3. Basics Mushroom Tortellini (£1.12)
4. Basics Salted Butter (£0.54)
5. Basics Mushrooms (£0.85)
6. Basics Tomato and Herb Sauce (£1.67)


The other three products are not in the basics range, but as Alwyn is busy vomiting up his smaller intestines in the next room, I feel it safe to embark on a few value judgements the cheap bugger would otherwise nix.

Firstly, Taste the Difference Serrano Ham at £1.87 for five slices,
Fresh sage at £0.78, and
Sainsbury's French Dijon Mustard, at £0.57 - a whopping 12p more expensive than their basics tin of yellow goo.

Preparations - Meat course
To begin, chop the tomatoes in sixths, and then the mushrooms.

Layer fresh sage leaves seven deep, roll up lengthwise, and shred. Take a moment to breath in the smell, and think of the French countryside.


Combine shredded sage in a bowl with four tablespoons of French dijon mustard and three of butter. Mix well. Think of a French milkmaid churning butter.


Slice chicken breasts halfway through the fleshiest parts. Think of the French milkmaid's.....er.. cows....

Spoon a generous amount of sage butter into chicken breast. Then, carefully wrap with two slices of Serrano Ham for each breast.

Sear breasts in a hot oiled pan for 30 seconds on each side, until brown.


Transfer to a pan and roast in preheated 210 degree oven for 15 minutes.

Preparations - Tortellini
Sautée mushrooms in pan, when brown, add tomatoes.


Combine in saucepan with Tomato and Herb sauce. Bring to boil

In separate saucepan of boiling water, boil tortellini for no more than 7 minutes.

Spoon generous amount of sauce into bowl, then using a slotted spatula, spoon three heaps of tortellini into bowl.

Mix sauce and pasta, then transfer to plate.

Remove chicken from oven, let rest for 2 minutes.
Slice and serve.



Just d'alors! We are done, no? What is it you say? It looks too good to be just a Sainsbury Basics dinn-ah?

Mais oui! You are correct, a maintanente, it eees 'ow you say eet? A bluff...

You think a dinner pour deux like dees costs only £12.34?

Yoo are mistaken! eet was actually flown in from my restaurant on zee Amalfi Coast, and would 'ave cost yooo almost two 'a-hndred euros, plus service.

What you say? eet does not look like a two 'a-hndred euro meal, well zehn, Ah speet in your face, Ah have nev-ARH been soo insulted in mah lahfe.....



To contact our Guest Chef, you may write to:
Marcus "Pierre White" Lim
Ristorante The Le Tratteria
512 Rue le Fiffi, Via del Puttacesca
The Amalfi Coast, BRISTOL
BS1 2EL

[Editor's note: Today's post is brought to you by a good friend of mine from my secondary school days. If you haven't done so already, please peruse the oxygen masks that have deployed from the overhead compartments. We shall resume our normal programming shortly.]


1 comment:

  1. I noticed that the olive oil wasn't Basics

    -Ben

    ReplyDelete

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