I was well impressed with how tight my chicken parcels were due to preparing the night before and wrapping in cling film (definitely the way forward) and I tried something a bit different this time. I battered the chicken out and stuffed with cream cheese and part-cooked asaparagus and wrapped in two sheets of parma ham.
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I also made an asparagus sauce with chicken stock, shallots and asparagus, which I blended until silky and added white wine and cream. It was pretty good! I served with new potatoes, asparagus (asparagus overkill maybe...) and buttery garlic spinach.
For dessert we had apple crumble and ice cream, and I even attempted heart decorations on the plates with cherry balsamic. If you've never tried this, get some (Harvey Nichols). It tastes amazing and is also in a handy squeezy bottle for decorating dessert plates :)
Had a lovely evening, finished off nicely with Big Fat Gypsy Wedding. Those wedding cakes are something else!! Some of them are polystyrene I believe, ha!
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