Chicken Ballotine

Ingredients

225g chicken breast, chopped and very cold

½ tsp sea salt

1 egg white

125g cream, very cold

75g pistachio nuts, toasted

50g shallots, diced and caramelized in butter

15g Italian parsley, chopped

4 chicken legs, whole and skin on

3 medium Agria potatoes, peeled

100g Westgold butter, clarified

Sea salt and fresh pepper

Method

Chicken mousseline

In a food processer process chicken and salt until smooth and slightly sticky.

Slowly add the egg whites, followed slowly by the cream.

Place into a bowl and add the shallots, pistachio nuts and parsley.

Bone chicken legs and flatten out, place each leg on a piece of clingfilm skin side down and lightly season.

Spread each leg with mousse, roll up in gladwrap into a sausage, chill to set.

Sous vide at 72°C until cooked, approximately 2-3 hours, size dependent.

For service remove from cling film, and sauté or hot smoke to colour skin.

Cut as desired to order.

Anna potatoes

Thinly slice potatoes using a mandolin or very sharp knife.

Heat a blini pan and add 20g of the butter.

Starting in centre of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface.

Brush with another 10g butter, season well with salt and pepper. Repeat for two more layers.

Transfer to hot oven and bake until cooked and crispy.

Remove from oven, run a spatula around edges of potatoes and underneath to loosen.

Invert onto plates to serve.          

Finished dish serving suggestion:

Slow roast tomatoes, wilted spinach, grilled asparagus or whatever is in season and colourful; moisten dish with a jus such as chicken with honey and thyme and finish with a herb oil.