FOOD + DRINK in THE KITCHEN WITH cont ...
HUGO ’ S SAGE & TARRAGON BALLOTINE OF CHICKEN WITH PARMA HAM CRISPS , BABY SPINACH , ROASTED VINE TOMATOES & SAUCE VERTE
Prep Time : 2 hours 30 minutes Cook Time : 45 minutes + Serves : 4
For the Parma ham crisps & roasted vine tomatoes :
Ingredients :
• 220g vine tomatoes
• 100g Parma ham ( for the best results use the slightly thicker slices )
• 1 tsp salt
Method : 1 . Preheat oven to 180 ° C . 2 . Line a baking sheet with greaseproof paper . Lay out Parma ham crisps ( not overlapping ), cover with greaseproof paper , put another baking sheet on top to weight down and make a sandwich .
3 . Line top baking sheet with greaseproof paper , scatter with salt . Position the tomatoes on the salt on the top baking sheet .
4 . Put the assembly into the oven . Remove tomatoes after 20 mins or when nicely roasted .
5 . Check Parma ham crisps regularly to make sure they don ’ t burn . They seem to have a life of their own and are ready any time between 20 - 40 mins . When ready , allow to cool on a cake cooling rack .
For the sauce verte :
Ingredients :
• 350g courgettes
• 1 packet basil
• ½ packet parsley
• 1 large clove garlic
• 40g olive oil
• 10g cider vinegar
Method : 1 . Cut the courgettes in half and de-seed them with a teaspoon then slice into 3cm chunks . 2 . Pick basil and parsley , peel garlic and bring a large pan of water to the boil . 3 . Prepare a large bowl with iced water . 4 . Blanch courgettes , basil , parsley and garlic for 3 mins in the boiling water then remove to the ice cold water to refresh .
5 . Drain and the press between hands to remove water then put in a blender , add olive oil and vinegar and blend until smooth . 6 . Return to the fridge to chill prior to service .
For the chicken mousse :
Ingredients :
• 150g chicken breast ( skin off )
• 25g egg white
• 150g double cream
• Pinch of salt
• 25g sage
• 25g tarragon
Method : 1 . Chop chicken and blend until smooth . 2 . Pour in egg white and cream with the machine still running . 3 . Once smooth , remove to a mixing bowl and gently mix in the salt and herbs . 4 . Transfer to a piping bag and put into the fridge to chill for 15 mins minimum .
For the chicken ballotine :
Ingredients :
• 2 x 150g chicken breasts ( skin off )
• Chicken mousse
Method : 1 . Butterfly the chicken breasts . 2 . Lay out two layers of cling film on the worktop .
3 . Put the chicken breasts onto the worktop overlapping slightly in the middle and make the closest possible to an oblong shape . 4 . Cover with two more layers of cling film . 5 . Bash the chicken out until approx 1 cm thick . 6 . Remove the top layer of cling film . Season the chicken generously then pipe the chicken mousse horizontally along a line 1 / 3 from the bottom of the chicken . 7 . Fold the chicken breast on top then roll up . 8 . Use another double layer of cling film to really tightly wrap up the chicken roll .
9 . Twist one end of the chicken roll tightly then tie off . At the other end gently squeeze the chicken roll down then tie off . You should have something which looks like a super-sized sausage .
10 . Sous vide / poach for 45 mins at 77 ° C . When you ’ ve finished cooking , you must check the internal temperature has been at 70 ° C or above for more than 2 mins .
11 . Remove the sausage from its wrapper and sear in a frying pan with a little high heat oil ( rapeseed works well ).
12 . Once you ’ ve got a nice colour on the sausage , allow to cool . Once cooled , wrap up again a new cling film blanket then move to the fridge .
To serve :
1 . Carefully carve the chicken ballotine . 2 . Scatter a bed of baby spinach leaves over your serving dish .
3 . Position the chicken ballotine slices and garnish with Parma ham crisps , roasted tomatoes and tarragon / other soft herbs before serving with the sauce verte .
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