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maltatoday, WEDNESDAY, 13 APRIL 2016 14 Food Easy entertaining with Gourmet Today TV The internet has made finding recipes so easy that there is no excuse for not being able to cook anymore. The problem, nowadays, is finding the time to replicate these delectable dishes. The Preca sisters are great at picking recipes that look incredibly fancy but are, in fact, really easy to prepare. Try this easy chicken breast with honey and mustard sauce, served with smashed potatoes, followed by an impressive, yet easy dessert of profiteroles stuffed with crème patissiere and dipped in a boozy chocolate sauce. Don't miss Gourmet Today TV, every Friday at 18:15. Profiteroles in Baileys chocolate cream Chicken breast in honey and mustard with smashed potato Ingredients Chox pastry • 90g butter • 2 tsp sugar • Pinch salt • 90g flour • 2-3 eggs, lightly beaten • ½ tsp pure vanilla extract • Benna fresh milk, for glaze • 1 cup water Crème patissiere • 4 egg yolks • 60g caster sugar • 25g plain flour • 2 tsp cornflour • 280ml Benna fresh milk Baileys chocolate sauce • 70g chocolate chips • 20ml Benna fresh cream • 1 shot Baileys Irish Cream Method 1. Preheat the oven to 220°C. Combine butter 1 cup of water and bring to the boil over high heat. 2. Add flour and beat vigorously with a wooden spoon to incorporate and continue beating until mixture leaves the sides of the pan (approx. 1 min). 3. Remove from heat and set aside for 10 mins to cool. 4. Add the eggs to paste, one at a time, beating vigorously to combine after each addition before adding the next. 5. To make profiteroles, spoon mixture into a piping bag fitted with a small plain nozzle. 6. Pipe into 2cm-diameter mounds onto a baking paper-lined oven tray. 7. Bake for 15 mins, then reduce heat to 180°C. 8. Prick pastries with a skewer or tip of a small knife and bake until golden and dry (approx. 5 mins). 9. Allow pastries to cool to room temperature on a wire rack. 10. To make the crème patissiere beat the egg yolks and sugar for a few minutes until pale and slightly thickened. 11. Whisk in the flours. 12. Heat the milk in a saucepan until stating to boil. 13. Whisk the milk into the egg mix. 14. Put the whole lot back into the pan, stirring all the time until thick and boiling. 15. Take the pan off the heat - cover with cling-film to prevent a skin from forming. 16. To make the Baileys sauce, melt the chocolate bain Marie, add the cream and stir in the liqueur. 17. Remove from heat and set aside for 5 minutes to cool. 18. When the profiteroles and the crème patissiere are cold, place the cream in a piping bag and fill each profiterole with cream. 19. Dip the rim of 6 glasses into the melted chocolate sauce and allow the chocolate to drip down the sides and set aside to allow the chocolate to set. 20. When ready to serve place a tablespoon of the sauce at the bottom of the glass, fill with 3 or 4 profiteroles and pour over more chocolate sauce. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2016. Serves 4 Ingedients • 800g chicken breast • 60g butter • 20ml olive oil • 20g garlic, minced • 100ml brandy flamed • 15g flour • 50g mustard seeds • 50ml honey • 250ml water • 75ml cream Smashed potato • 400g potato • Salt and pepper • Chopped parsley • 100ml Benna fresh cream, warmed • 140ml unsalted butter, melted • Pinch grated nutmeg (optional) Method 1. To make the smashed potato, cook the potato in a saucepan of boiling water for 15 mins or until tender. Drain. Return to pan. 2. Add the warm milk and butter and mash, leaving some small chunks of potato so they are not as smooth as mashed potato. 3. Season with salt, pepper and chopped chives. 4. Meanwhile, heat oil, butter and garlic in a frying pan over medium-high heat. 5. Cook chicken for 7 to 8 mins each side or until cooked through, basting with half the mustard mixture for the last 2 mins of cooking. 6. Add the honey and flambé with brandy. 7. Allow the sauce to reduce and remove from the heat, adding the flour, water and finally the cream. 8. Place the potato on a plate and then the chicken on top, drizzling with any sauce remaining in the pan. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2016.