Iona Davies
Living: Tregaron
Occupation: Catering student studying culinary arts management at Thames valley university, London
Iona likes travelling, meeting people, cooking and watching films.
She became interested in food when she was young but only decided on a career in the business last year. She followed a business course to start off with, but after travelling around south America where she eat guinea pig she decided to return home and start her journey in the world of food!
Favourite Recipe: Salmon fillet with a honey, white wine and lemon sauce with a leek and cabbage stir-fry
Three words to describe themselves: friendly, active and eager
Programme 1 - Round Two
Chicken breasts poached with leeks and mushrooms.
Iona's Recipe
Serves 2Ingredients
4 x 150g chicken breast 8 small leeks
100g 'trompette' mushrooms or 10g of dried mushrooms e.g. porcini
salt and pepper
chicken stock
herbs to decorate
Dressing:
3 tomatoes
100ml olive oil
2 tbsp champagne or a good white wine vinegar
4½ tbsp reduced chicken stock (simmer 200ml until it thickens)
2 tsp French mustard
2 tbsp chives - finely chopped
2 tbsp chervil
1½ tsp dill
Method
Place the meat on a board and with a sharp, 'butterfly' the meat, cover with foil and flatten the meat with a rolling pin.
Place the leeks in a saucepan of salted boiling water until tender, remove and transfer to a bowl of iced water and place to one side.
If using dry mushrooms, place in a bowl of warm water for 10 minutes, tear in half and clean thoroughly. Is using fresh mushrooms, clean and tear in half.
Place foil over the chopping board and add a pinch of salt and pepper. Place the meat on the foil, add the leeks and mushrooms to the centre of the breast and roll the meat to create a tube shape. Wrap the meat tightly in foil and secure both ends.
Bring the stock to the boil and poach the chicken for 10-12 minutes.
In the meantime, place the tomatoes in a saucepan of boiling water for 10 seconds only, transfer to a bowl of iced water. Remove the skin, cut into quarters, and remove seeds then cut into small cubes.
Mix the oil, vinegar, the reduced chicken stock, mustard and salt and pepper in a bowl.
Before serving, warm the dressing in a saucepan, adding the tomatoes and herbs.
To serve - place the meat on a plate, drizzle with dressing and serve with vegetables.
Programme 1 - Round One
Rum panacotta with caramel sauce
Judges opinion
Taste: great combination of flavours
Presentation: appealing, simple, clean