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Pear and sage Stuffed leg of chicken with a pistachio and goat cheese cake
Serves: 2
Ingredients
- 2 legs of chicken
- 1/2 pear, diced
- 2 tsp chopped sage
- 50g veal mince
- 1/2 beaten egg
- 100g couscous (Ainsleys)
- 1 plain goats` cheese (Benna)
- 1 tbsp crushed pistachio
- 1 red onion
- 1 tbsp honey
- 1/2 leek
- 1/2 glass red wine
- Bunch rocket leaves
Method
Remove 3/4 of the chicken leg, mix the mince, sage, eggs, diced pear and stuff the legs with. Tighten in silver foil and roast in the oven until completely cooked. Add same amount of boiling water to the couscous and cover for 5min, grate 1/2 the goat cheese and mix well with the couscous. Place in 2 round moulds and top the goat cheese left, sprinkle the pistachio on top and bake until cheese is melted and allow to rest. Slice the onion and leek and toss in butter and honey until well caramelized and wine and simmer until thickened.
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