Serves 4.
Ingredients:-
- 4 tbsp sour cream
- 2 tsp dijon mustard
- 1 tbsp wholegrain mustard
- 900g potatoes
- 900g cooked chicken or guinea fowl, cubed or shredded
- 2 onions, chopped
- 200g radishes, halved
- 200g butter
- 5 tbsp vegetable oil
- Salt and black pepper
- 1 bunch of parsley, chopped
- 4 egg yolks
Method:-
- Combine the sour cream and both mustards in a bowl. Cover and chill until ready to serve.
- Cut the potatoes into 2.5cm cubes. Rinse in cold water two or three times, then leave to dry on paper towels.
- Season the potato cubes with salt and roast in the oven.
- Meanwhile, put the onions and 6 tbsp of the butter in a saucepan over medium heat. Fry for 30 minutes, or until caramelised. Remove the onions and set aside, keeping warm.
- Add 4 tbsp butter and 1 tbsp of oil to the pan and return to a high heat. Add the cooked meat and the radishes and sear for 3 minutes over a high heat.
- Put the potatoes into the pan, add the onions and heat through. Season with salt and pepper. Sprinkle with parsley and serve with raw egg yolks and the mustard cream.
Note:-
C.Mict17
