1 medium ready to eat roast chicken
1 * 250 gm tub mascapane cheese
8 oz dark gilled mushrooms, finely sliced
2 oz butter
10-12 oz leeks, trimmed and finely sliced
grating of nutmeg
2 oz white bread, crust removed
zest of 1 lemon
1 clove garlic, peeled
1 heaped tbsp chopped parsley
1 * 300 gm tub mushroom sauce
a little sherry - optional
salt & pepper
3 pt gratin dish
Instructions...
1) Preheat the oven to gas mark 5 190C.
2) Remove all the chicken flesh from the carcass and tear
into pieces about 2" long. Put into the dish.
3) Melt half the butter in a frying pan and saute the
mushrooms until golden. Remove them to a plate and allow
to cool.
4) Add the rest of the butter to the pan and saute the
leeks for about 3 mins until they have softened and are
tinged golden brown. Add the mushrooms and leeks to the
dish, covering the chicken in an even layer. Season well
with the nutmeg, salt and pepper.
5) Place the bread, lemon zest, garlic and parsley in a
food processor and wizz in short bursts until mixed.
6) Tip the mushroom sauce and the mascapane into a bowl and
whisk them together, adding sherry if desired. Pour the
sauce over the vegetables and sprinkle breadcrumbs on
top.
7) Bake for 40-45 mins until the top is crunchy. Serve with
brown rice, roast cherry tomatoes and a green veg.
