Country Cuisine recipe
Phillipa Wooller has been producing her delicious sauces, chutneys and relishes in the region under the Country Cuisine label for more than 15 years. Her products are available for sale direct from the factory, gourmet stores and online.
Prosciutto and egg salad with chicken and mustard and dill sauce
(serves 4)
2 large chicken breasts – skin off
1 baby cos lettuce
1 handful rocket leaves
4 slices Istra prosciutto
8 cherry tomatoes, halved
1 ripe firm avocado, peeled, diced
4 local free range quail eggs
4 tablespoons Country Cuisine Mustard & Dill Sauce
Squeeze lemon juice,
Vineyard of St Francis Olive Oil (Yandoit)
Season chicken breast with salt and pepper. Pan fry until golden brown and cooked through – about 20 minutes depending on size of breast. Leave to cool. Pan fry the prosciutto until crisp.
When cool, dice the chicken into about 10 cm chunks, toss together with the avocado and Mustard & Dill Sauce.
Fry or poach the eggs and leave to one side.
Toss the cos lettuce leaves in a squeeze of lemon juice and a dash of olive oil. Do the same with the rocket. Arrange the lettuce leaves around the plate. Pile the rocket in the middle. Top with chicken and avocado. Place an egg on top and scatter with pieces of prosciutto.
Regional wine match: Ellender Estate Chardonnay 2004.
