Sutton Hoo Chicken saltimbocca, parmesan arancini, globe artichoke, Aspall cider sauce
This Italian inspired chicken recipe was created by Mauli, Head Chef from The Turks Head in Hasketon; voted 'Suffolk's Best Pub' for the second year running. In Italian 'Saltimbocca' means 'Jumps in the mouth' which could not be more fitting for this delicious, impressive and classy dish.
Slice Parma ham- 8 slices
Sage - half bunch
4 Chopped banana shallots
Double cream – 200ml
Olive oil - 2tbs
Aspall cider -1/2 pint
Chop tarragon - 1sprig
Malden sea salt & cracked black pepper to taste
Bunch of Asparagus, washed and ends cut off
Prepare chicken by slicing it thinly and layering it with sage leaves and Parma ham
For cider sauce – sauté the shallots in veg oil and then add cider reduce it to half, add double cream and reduce it until half the volume, finish it with chopped tarragon and seasoning.
To assemble the dish
Pan fry the chicken in a hot pan with parm ham side down first for 4-5 mins to get crispy ham topping and another 2mins on the other side over a gentle heat, if needed finish cooking the chicken in the oven. Finish it with cider sauce. decorate the plate with fried sage leaves and serve with seasonal vegetables .