Chicken Pithivier with Truffled Mash, Greens and Port Wine Jus

1. Preheat oven to 180 degrees.
2. Sprinkle Vegetta over the chicken.
3. On top of the chicken lay two lemon rings, the sprig of rosemary and spray with olive oil.
4. Place chicken in a roasting bag, adding the onion and garlic around the chicken in segments.
5. Place on a baking dish and bake for 1& ½ hours on middle shelf.
6. Take Chicken out of oven when ready and prick hole in the bottom of the roasting bag so the stock will drain into a dish and set aside.
7. Break chicken into small pieces removing skin if desired.
8. Add sliced garlic and onion from the chicken bag and mix together.
9. Add the Béchamel sauce and leave to chill in the fridge for one hour.
10. Put puff pastry in muffin tin leaving enough to fold over lid.
11. Add the chicken mixture and close lid over.
12. Brush with whisked egg and put in oven until pastry is golden brown.

Béchamel Sauce:

1. Stir butter and flour in saucepan on medium heat until mixed together.
2. Add milk and whisk. Once creamy, add cream cheese, salt and whisk until thick.
3. Turn off the heat and add pepper and salt to taste.

Truffled Mash:

1. Peel and boil potatoes until tender and drain.
2. Add all remaining ingredients and blend to a smooth consistency.
3. Add salt and pepper to taste.

Port Wine Jus:

1. Put Chicken stock in saucepan on medium heat.
2. Mix gravy, Vegetta, flour, wine and water in separate mixing cup and whisk. When consistently blended, pour slowly into chicken stock and whisk until creamy.

Greens:

1. Place butter and olive oil into a fry pan on medium heat.
2. Add asparagus and cook and turn until a golden brown colour.
3. Add goat’s cheese, lime and season with pepper salt.