COOK-OFF RECIPES:

Sheree Strauss from the Whipbird Function Centre prepared pan-fried organic chicken served with creamy sweet potato mash and peanut and lime dressing at the 2008 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Barambah First Grid Chardonnay

Ingredients
1 organic free-range chicken breast
1 medium sized sweet potato
1 medium sized carrot
1 medium sized cucumber
1 tblsp Kingaroy Creme Fraiche
1 dessert spoon of freshly chopped flat leaf parsley
1 tblsp olive oil

Dressing
2-4 tblsp olive oil
1 tsp Hi Oleic peanuts
1 tsp honey
1-2 tsp freshly squeezed lime juice
1/2 tsp Dijon mustard

Method
Peel sweet potato, cut into small pieces and boil or steam until cooked through.

Heat oil in heavy based frying pan, add chicken fillet. Cook chicken for approximately 10 minutes each side or until cooked through.

Dressing can be prepared while chicken and potatoes are cooking. Grind peanuts to a paste in a mortar and pestle.

Add peanuts to olive oil, lime juice, honey and mustard. Mix all ingredients with a whisk. Taste and adjust if necessary.

When potatoes are cooked, drain, add butter and creme fraiche, mash.

To serve, place sweet potato in the middle of a plate and top with the chicken. Drizzle dressing over chicken and potato.

Peel first layer of carrot and cucumber lengthways then peel a couple of strips from each. Place peelings next to potato and chicken for garnish. Sprinkle fresh parsley over chicken.

Serve.

Local Produce
Chicken - Barlil Organic Chicken
Olive oil - Alternative Rural Industries (ARI) - Windera
Honey - Kingaroy Healthy Living, Kingaroy
Vegetables - Kingaroy Healthy Living, Kingaroy
Creme Fraiche - Kingaroy Cheese
Peanuts - The Peanut Van, Kingaroy

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