Leek, Girolles, Chicken and Asparagus:

Ingredients:

2 x leeks (cut into ribbons, blanched and refreshed)
250g Asparagus cooked and refreshed
500g chicken mousseline
25grm butter
100g fresh Girolles (or any mushroom of choice) sautéed in butter
6 x ramekins or metal timbale moulds

For the Chicken mousseline:

Ingredients:

• 500 grams boneless, skinless chicken breasts
• 2 egg whites
• 200 ml double cream
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg

Method:

1. Cut the chicken breasts into small pieces and place them in a food processor. Pulse until the chicken is finely ground.
2. Add the egg whites, cream and seasoning
3. Pass the mixture through a bowl sieve
4. To taste and test the mousseline add a little quenelle to simmering water and cook.
5. You may need to add more cream and adjust the seasoning

To assemble:

Butter the moulds and line with ribbons of leek fill with chicken mousseline, some of the morels and asparagus.

Bake in a Bain Marie in the oven for 20mins approx. 170 °C