Gourmet Chicken & Soufflé in a Tiny Sailboat Galley | Coastal Sailing Adventure

This trip we cook for Crazy Diamonds previous owners and take a trip down the coast to Brightlingsea for a night stay. Food.. I make stuffed chicken breast with smoked cheese and spinach, sautéed mushrooms, sautéed potatoes and a red wine jus, and a strong finish with pear soufflé. I have chopped around with the format this week for the food for numerous reasons but mainly because with me explaining everything it is creating around an hour of edit which is certainly to long. The recipes. (For 4 people) (As always organic food where you can) Large Chicken breasts x 4 2 rolls smoked cheese diced (Any other cheese will work) 2 large handfuls of spinach diced 6 sheets parma ham (1.5 per chicken) season Method (As per video) Pan fry for 10 mins Oven on 180c for 25-30 mins. The Red wine Jus - 1.5 glasses of redwine - 1 shallot - 1 garlic clove - Bouquet Garni (Parsley, thyme, bay leaf) - 2 knobs butter - Good quality beef / veal/ stock - tomato puree 1 x tbs Method Sweat onions and garlic in some butter or olive oil, add puree and cook out for 4 mins, add bouquet Garni and red wine, reduce by 2/3s, add stock, reduce by half, Strain , add butter and season to taste. Sautéed potatoes 4 x large potatoes (Slice into 1cm thick slices) (2-3 pp) Beef stock cube Salt Herbs (Thyme / Rosemary/ Oregano work best) Butter Olive oil Method Slice potatoes and wash in cold water Add boiling water to cover Herbs and stock cube to pot and salt and bring to the boil. 10-15mins till just soft enough to put a knife through. Strain water and leave for 5 minutes for steam to come off. Olive oil the pan and place potatoes on the pan so each is free (Not covering each other) Add herbs, seasoning butter and olive oil as per the video. Roast for 30 mins on 180c and then turn up to 220c for 5 minutes at the end to crisp. Sautéed wild mushrooms 1 x punnet wild mushrooms Clean and chop in half / keep whole if small enough 1 x finely chopped garlic clove 1 x bunch parsley 2 x sprigs thyme salt pepper Butter Method Butter in pan, garlic in ofr 3 mins medium heat, mushrooms in, salt and pepper, thyme, cook off for 6-8 mins, dice parsley to finish and mix before serving. Soufflés 300g fresh pears (Skinned, hulled and diced) 2 tbs demerara sugar 1/2 lemon juice 1 Tbsp water 1 tbsp pear liquor / kirsch (Optional) 1 x tbs corn flour slaked with a dash of cold water 5 x free range egg whites 40g caster sugar plus 40g for dusting ramekins Softened unsalted butter for lining ramekins Clotted cream to serve (Optional) (You can add some crushed toasted nuts if you fancy) Method Pears in pan with liquor, water, Demerara sugar, reduce down and blitz, saving a few large slices per portion. (Low heat for around 15-20 mins) Bliz up and add the cornflour mix and pass through a sieve. Butter and sugar ramekins. (4 x plus an extra just in case) whisk egg whites to stiff peaks, add the caster sugar and whisk again until stiff. (Should be like shaving foam consistency). Remove 1/3 of the mix and put aside, mix in the puree and mix in thoroughly, be gentle but firm. Add the remaining egg whites and gently fold in. Add a spoon full of mix in the ramekin and then add the pears on top. Top up and smooth off mix with a palet knife, then clean off sides and mark around the edge with a nail or end of a sharp knife. Bake for 8-10 mins on 200c Serve and enjoy. Hope you like it... Any questions just ask. best Carl and Charlie xx