Dairy Council Northern Ireland

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Slow roasted chicken with cheese and mustard champ, cabbage parcels and stout gravy

The cooking challenge

2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
Slow roasted chicken with cheese and mustard champ, cabbage parcels and stout gravy

Hannah Olivia Grace Morrison

Young Cook Finalist Recipe

  • Mrs Heather Kettyle
  • Collegiate Grammar Enniskillen
  • Key Stage 4


  • 440g corn fed chicken fillet
  • 8 outer leaves of savoy cabbage
  • 4 rashers of smoked back bacon, cut into lardons
  • 10ml vegetable oil
  • 50ml white balsamic vinegar
  • 20g Northern Ireland low fat butter
  • Extra oil for bench
  • 400g potatoes, diced
  • 100g scallions (green onions), chopped
  • 1 cup Northern Ireland low fat, single cream
  • 60g Northern Ireland half fat butter
  • 60g Northern Ireland blue cheese
  • 10g wholegrain mustard
  • 100g carrots, diced
  • 100g parsnips, diced
  • 20g Northern Ireland half fat butter
  • White pepper (to season)
  • 70ml Guinness Irish stock
  • 2 large onions
  • 50g wild mushrooms
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 4 garlic cloves
  • 4 tbsp Northern Ireland low fat butter
  • Pigs cawl


  • Pre–heat oven.
  • Prepare cabbage parcels: blanch cabbage leaves in boiling salt water. Chiffonade the remainder of the cabbage hearts, heat in a frying pan, and fry the lardoons until crisp. Add butter and balsamic vinegar, and mix with the bacon, then reduce the heat, cover with a lid and cook slowly for 5–10 minutes. Season the cabbage leaves, and fill with 1 tablespoon of cabbage and bacon mixture, form a small tight ball using the pigs cawl to and keep the juices inside. Roll the ball in oil to keep together, then set aside.
  • Season the chicken, flash fry until golden brown, cook out until succulent and the juices run clear in oven.
  • Boil the potatoes, carrots and parsnips.
  • Make the mushroom and stout gravy: combine the reduced chicken stock in a pan with the stout, add the wild mushroom, rosemary, thyme and garlic, then boil to reduce by about three–quarters.
  • Put the cabbage ball in the oven for 5–8 minutes.
  • When the potatoes are softened drain and add the scallions, cream, butter, cheese and mustard and work the mixture until you achieve a firm but creamy texture. Season and serve.
  • Drain and serve the diced vegetables and place the chicken on top. Add the cabbage ball, gravy and garnish with thyme.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, promoting the natural goodness and quality of Northern Ireland milk and dairy products.

Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet. We use a wide range of media, which includes television, radio, press, and social media. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

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