Erin MacDonald
Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.
Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.
Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.
Video Description
Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.
In this episode of her masterclass, Taste of Newfoundland, Chef Erin makes chicken cordon bleu. This classic French style dish is both crispy and creamy and looks as good as it tastes.
Ingredients:
1 large chicken breast
Pinch of salt and pepper
1 tbsp of Dijon mustard
2 slices of Swiss cheese
2 slices of prosciutto
Method
Preheat oven to 400°F.
Begin cutting the breast on its side slicing all the way through until you have two cutlets of chicken.
Season with salt and pepper.
Add to a hot pan with a little bit of olive oil and cover with a lid.
Sauté for 5 minutes.
Remove from the heat and place in a greased baking pan.
Spread the mustard over the top of each breast.
Next, place the cheese on top and then the prosciutto.
Place into oven for 5 minutes.
