Vins de Bergerac et Duras

Chicken toasties with Périgord walnuts and curry

To be enjoyed with :

Bergerac blanc sec | Côtes de Bergerac rouge | Côtes de Duras blanc sec | Côtes de Duras rouge | Montravel blanc sec | Montravel rouge

1/ Blitz the chicken breasts, season and add the egg white. Blitz again until smooth. Slowly add the cream and Périgord walnuts. Season to taste with curry powder and chopped coriander.

2/ Put a slice of bread in a cake tin and gently spread the chicken mousse on top. Top with a second slice of bread.

3/ Cover with cling film. Cook in a bain marie for half an hour at 90°C. Leave to cool and slice into bite-size pieces.

4/ Whisk the yoghurt, olive oil and chopped coriander. Season and garnish with curry powder.

5/ Toast the sandwiches on both sides. Serve with the yoghurt sauce.

By Chef Vincent Arnould

Ingredients

Serves 4

  • 150g chicken fillets
  • 1 egg white
  • 150g double cream
  • 6 chopped Périgord walnuts
  • 1 good pinch of madras curry powder
  • ½ tbsp chopped coriander
  • 8 crustless slices of bread
  • Salt, ground pepper

Yoghurt sauce:

  • 200g Greek yoghurt
  • 1 drizzle of olive oil
  • 2 tsp chopped coriander
  • 1 pinch of madras curry powder
  • Salt, ground pepper

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