-
Cut the chicken breast into small cubes, cover and freeze for about 30
minutes.
-
Meanwhile, rinse the marjoram,
shake dry and finely chop the leaves. Whip 1/2 of the
cream until stiff and chill.
-
In a food processor, combine
the chicken breast and salt and process until combined.
With the motor running, gradually stream in the liquid
cream and mix until creamy, emulsified and a little shiny.
If you have time, pass through a fine-mesh sieve,
otherwise just mix in the port wine and
marjoram (or oregano) and season with very finely ground black pepper.
Fold in 2-3 tablespoons whipped cream.
-
Shape into dumplings using 2
teaspoons and cook in boiling water until they float to
the surface. Serve.
|
DAILY
DINNERS 
