600g of SuJon frozen Boysenberries
8 chicken fillets
250g of soft blue cheese
6 cups of bread crumbs
Good quality virgin olive oil (Do not substitute with other vegetable
oils)
4 shallots or two small leeks finely chopped
4 Tbs of tahini
4 Tbs of port
4 Tbs of green peppercorns
1 cup of chicken stock 1 cup of cream
Cover the chicken in the tahini then roll in the bread crumbs. Pan fry
in the olive oil until brown and crisp on both sides. Remove from the
pan, drain and bake at 180oC to 200oC until cooked (about 15 minutes).
Keep warm. Pour excess oil from the pan. Add the shallot, port and peppercorns
to the pan and simmer until reduced by half. Stir in the chicken stock,
cream and cheese. Simmer gently until the cheese melts. Stir in the boysenberries.
Allow to thaw and heat through. Ladle over the chicken fillets and serve.
SuJon Country Fresh Berries
Main - NZ Cervena with Blueberries in Orange Sauce
Medallions of NZ Cervena(R) (Venison) with Blueberries in an orange sauce
Medallions of NZ Cervena(R) (Venison) with Blueberries in an orange sauce
700g Cervena leg cut into medallions (175g per portion)
Season generously with ground black pepper, paprika, and a little salt.
Sauce - 1 cup of orange juice
1 Tsp grated orange peel
1 small leek chopped
2 cups pan drippings or strong Cervena stock
1 cup SuJon frozen blueberries
Crème de Cassis (Blackcurrant liqueur), Grand Marnier, or Cointreau.
Sauté the Cervena until medium rare. Set aside in a warm place.
Sauté the chopped leek. Deglaze with the liqueur. Add pan drippings or
stock and the orange juice. Reduce. Thicken with a little flour mixed
with water. Beat in a little cold butter. Add orange peel and blueberries.
Heat through. Serve a little sauce over each medallion.
Main - Sweet and Sour SuJon Berryfruits, Chicken
wrapped in Bacon
Sweet and Sour SuJon Berryfruits, Chicken wrapped in Bacon
Served as a main or entrée this is simple and flavorsome, colorful
and tasty supper. Corn-fed chicken is the preferred choice but most cuts
will do. Use good smoky bacon to go with the mixed berries and Shredded
Spinach. Serves 4 persons main course or 8 entree.
8 Chicken Thighs Bone removed
8 Rashers of Bacon
1 Cup of Spinach shredded
100 ml of White wine vinegar
100 g Castor Sugar
200 mls Water
200 g SUJON Mixed BERRYFRUITS
Bring Sugar, water and vinegar to the simmer and add Frozen SUJON BERRYFRUITS.
Wrap Chicken in Bacon and seal in a hot pan. Bake in the oven for 10-12
minutes or until chicken is cooked. Place chicken onto a warm plate with
spinach and spoon over warm sweet and sour berryfruits
All recipes are the copyright of Chris Fortune and SuJon Berryfruit Limited.