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chicken stuffed with fresh prawns |
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| Ingredients -
Serves 1 |
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Method |
1 chicken leg
1tbsp Grapploni Paneolio Extra Virgin Olive Oil
6 peeled fresh prawns
1 slice Parma ham
½ cup beef sauce or gravy
1 tbsp honey
50g barley
200ml chicken stock
Chopped celery leaves
1 tbsp chopped onion |
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Debone the
leg by going round it with a sharp knife, overlapping the flesh.
Use scissors to cut out the end piece. This way you keep the
leg whole without any incisions. Roll the prawns in the Parma
ham and stuff the leg with it. Tie it, fry gently in the oil
and finish cooking in the oven for about 20 minutes. Meanwhile
fry the onion and barley together and add the chicken stock. |
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Leave to
cook gently until all the liquid is absorbed and the barley
is soft. In another pan add the honey to the beef sauce, bring
to the boil and set aside. Press the barley and onion into a
cup and overturn the mixture on to a serving plate, removing
the cup. Cut three slices from the leg and arrange around the
barley mould. Pour the sauce onto the plate and serve. |
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| The marinating time may be increased to
24 hours. The wooden skewers should be soaked in water
to prevent them from burning on the grill. |
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