Chicken Supremes stuffed with Parmigiano-Reggiano and Parma ham recipe

Recipe from Discover the Origin with Matt Tebbutt

Served with a Douro Valley red wine
Serves 4

Chicken Supremes stuffed with Parmigiano-Reggiano cheese and Parma HamIngredients:

For the chicken

4 chicken breasts, skin and wing bone attached
4 slices of Parma Ham
A handful of Parmigiano-Reggiano cheese – grated
1 packet green beans
400g couscous
Salt and fresh black pepper

For the tomato sauce

16 cherry tomatoes, chopped
100g black olives, drained and chopped
1 large garlic clove, finely chopped
1 onion, finely chopped
a glug of red wine and balsamic vinegar
Olive Oil
Salt and fresh black pepper


For the Chicken:

  1. Trim the wing bone and tidy up the skin on the chicken
  2. Carefully open up a cavity in the chicken. Put the Parma Ham, half
    of the Parmigiano-Reggiano cheese and freshly-ground black pepper into
    the cavity
  3. Seal the chicken in a hot pan with some olive oil to crisp up the skin
  4. Place in a roasting tin, skin-side up and sprinkle over the rest of
    the Parmigiano-Reggiano cheese Roast in the oven for 10-20 minutes at
    160C/325F/Gas 3
  5. Meanwhile, cut the green beans in half and cook in boiling water for
    6 minutes. Drain and add to the cooked couscous for serving. Season

For the Tomato sauce:

  1. For the sauce, heat up 3 tbsp of olive oil in a deep frying pan
  2. Fry the onions and garlic until golden
  3. Add the tomatoes, a glug of red wine and balsamic vinegar and the caster sugar. Cook gently on a low heat for 20 minutes
  4. Add the olives, basil and seasoning before serving

Parma Ham-wrapped scallops with Marsala and sage recipe

Recipe from Discover the Origin with Matt Tebbutt

Serve with a white Burgundy such as Meursault or Viré-Clessé
Serves 4

Parma Ham-wrapped scallops with Marsala and sageIngredients:

400g long-grain rice
finely grated zest of 2 lemons
2 teaspoons vegetable stock powder, plus an extra pinch
24 small fresh sage leaves
24 scallops
12 slices Parma Ham, cut in half
50g butter
6 tablespoons Marsala
4 tablespoons fresh herbs (chives, parsley, thyme, etc.), chopped
salt and freshly ground black pepper


  1. Put the rice on to cook in plenty of boiling water, adding the lemon
    zest and one teaspoon of stock powder to flavour it. Cook until tender –
    about 12 minutes.
  2. Meanwhile, place a sage leaf on top of each scallop and wrap half a
    slice of Parma Ham around each one. Heat the butter in a frying pan and
    add the Parma Ham-wrapped scallops, cooking them for about two minutes
    before turning them over to cook the other side.
  3. Add the Marsala, four tablespoons of hot water and the pinch of
    stock powder. Simmer for two or three minutes to reduce the liquid a
    little. Season to taste.
  4. Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices.

Absolute Taste Masterclass at Harvey Nichols

Absolute Taste at Harvey Nichols, 109-125 Knightsbridge, London SW1X 7RJ

Last week I was invited to try my hand at making a few “F1 quality” nibbles at Absolute Taste at Harvey Nichols. The F1 quality is not to blow my own horn of course but rather because Absolute Taste started out as a hospitality company catering to the VIP guests of Vodafone McLaren Mercedes around the world.

Founded in 1997, Absolute Taste was the brain-child of Ron Dennis and Lyndy Redding with an objective to create contemporary and delicious food that’s presented with style. The success of their venture was led by their growing reputation for stylishly good food and professional service.

Absolute Taste canapes

Since their launch, Absolute Taste have successfully branched out into other fields including Absolute Taste Inflight, Cafés by Absolute Taste, Gordon Ramsay by Absolute Taste and most recently Absolute Taste at Harvey Nichols which opened in May this year.

Our little cookery class was led by Executive Chef Will Gould and Head Chef Andy Ritchie and took place at the kitchens of Absolute Taste at Harvey Nichols. Located on the Fifth Floor and tucked away behind the Foodhall, this was the perfect little spot to make the mistakes not normally made in an Absolute Taste kitchen.

Pizza made by Qin Xie

First up was pizza making with Andy. I must admit, I’ve made a few pizzas in my time but never with so much autonomy in a professional kitchen. Andy quickly put one together and then pretty much left us to our rustic creativity. Mozzarella balls, olives, parma ham, and chorizo all went on to my hand rolled and slightly square pizza base. In fact, my entire pizza was a little “square” with its not very rustic attempt at perfection. Rest assured though, my pizza moving skills are far below par so the result is still fairly rustic. Three minutes in the amazing pizza oven and we had dinner part one. Topped with a sprinkling of rocket leaves and a drizzle of truffle oil, my pizza was looking good and tasting even better.

Group making rice paper rolls

After a quick munch it was on to the rice paper rolls with Will. He led us through the ingredients like yellow fin tuna and of course the rice paper itself. Putting whole mint leaves along with the basil into the paper rolls helped to protect the soaked rice paper from tearing. It was then topped with the sushi grade tuna, cucumber, carrots and avocado and rolled as tightly as possible to create the rice paper rolls. The wasabi was optional but the result was very sushi like. So much so in fact, it’s sometimes served as a substitute for sushi for those who don’t like the taste of seaweed. Well I quite like sushi but these were also rather good. The mint leaves were a very unusual addition and definitely gave the whole thing a much more refreshing mouth-feel.

So what did I learn from my experience? When making pizza, don’t try to be neat – the rustic pizza will prevail. And though my efforts weren’t quite F1 quality, they did taste wonderful.

Absolute Taste at Harvey Nichols is now open on the fifth floor for breakfast, lunch, afternoon tea and nibbles from 9am-7pm on Monday to Saturday, and 12-6pm on Sundays.

(First seen on Foodepedia)