INGREDIENTS

• 200g lasagne verdi pasta sheets
• 6 chicken breast fillets, chopped
• 2 egg whites 2 teaspoons brandy
• 300ml carton cream
• 1 tablespoon chopped fresh chives
• 2 teaspoons canned drained green peppercorns, crushed

CREAMY CURRY SAUCE

• 20g butter
• 2 teaspoons curry powder
• 2 teaspoons plain flour
• 3/4 cup milk
• 1/2 small chicken stock cube, crumbled
• 60g packaged cream cheese

CHICKEN SAVARIN WITH CREAMY CURRY SAUCE AND LASAGNE VERDI PASTA SHEETS METHOD:

Line a 24cm savarin pan with plastic wrap. Pasta should be placed in a large pan of boiling water, covered, and boiled until just tender; drain.

Line the prepared pan with pasta sheets, overlapping edges, allowing excess pasta to overhang the side of the pan.

Process chicken, egg whites, and brandy until smooth. Add cream, and process until just combined; stir in chives and pep persons. Spread the chicken mixture evenly into the pan, fold overhanging pasta over the mixture, and trim the edges.

Cover the pan with plastic wrap, then foil. Ensure that the baking dish is filled with boiling water halfway up the side.

Bake in a moderate oven for about 1/2 hours or until firm to touch. Stand savarin in pan for 5 minutes before turning out. Serve with sauce.

Creamy Curry Sauce: Heat butter in a pan, stir in curry powder and flour, and stir over heat until bubbling. Remove from heat, gradually stir in milk, stock cube, and cheese, and stir over heat until mixture boils and thickens. Blend or process sauce until smooth.

Serves 6.

Note: Savarin and sauce can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable

Microwave: Sauce suitable.

Also Read: SMOKED CHICKEN AND PASTA TERRINE