500gm Meadow’s Swiss Brown
or White Button Mushrooms
100gm Butter
100gm Shallots (finely diced)
5 Cloves Fresh Garlic (finely diced)
1 ˝ Tbl Dried Oregano
˝ Cup Port Wine
Sea Salt & Pepper
12 Chicken Thighs (boned and skinless)
12 Prosciutto Pieces
Place butter, shallots, garlic and oregano in a saucepan over a medium heat. Sweat for
10 minutes stirring occasionally. Blitz mushrooms in a food processor until very fine.
Add cooked-down shallot mix along with the wine. Cook at medium for 20 minutes
more until mixture becomes a dry paste. Season remove and cool.
When mixture is cold, spread the chicken thighs on work surface. Put about 2 tablespoons
of mix in the centre of each thigh. Roll thighs over the mix then gently wrap
a piece of prosciutto around each thigh. Refrigerate until required.
To cook, heat BBQ, add a little oil to the plate and cook the thighs occasionally turning
until cooked through (approx 20 minutes). Rest for a couple of minutes before slicing
and serving.
Serves 6
*Prepared especially for Meadows by Celebrity Chef Al Brown.
Download all five THE TASTE OF SUMMER WITH MEADOWS recipes.
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