Chicken Ballotine with Black Pudding & Blue Cheese | Beurre Noisette Sweetcorn | Truffle Purple Potatoes | Seasonal Vegetables | Apple Cider & Chicken Jus

 

A recipe by Bart Wieczorkiewicz – awarded with The Gold Medal for “The Chicken Challenge”

 

Ingredients/method
(two portions)

 

Black Pudding & Blue Cheese Stuffing

  • 100g black pudding
  • 1 shallot
  • 10g garlic
  • 5g sage
  • 5g fresh thyme
  • 10g sweetcorn
  • 50ml red wine
  • 20g unsalted butter
  • 2g salt
  • 2g black pepper
  • 30g blue cheese

Finely dice the shallot and garlic. Use large pan melt the butter add shallot, garlic, herbs sweat them down for 5 min add black pudding sweetcorn and blue cheese, pour the wine and reduce to no liquid, cooked off the wine combine together.

 

Chicken Fillet (Ballotine)

  • x2 80g chicken fillets
  • 15g Chicken Stock cube
  • x1 Bay leaf
  • 5g Thyme
  • 5g Rosemary
  • 5g Garlic
  • 100ml Veg Oil
  • 25ml Lemon Juice

Massage the chicken fillets with chicken stock cube. Use small metal bowl and marinate the fillets with herbs, garlic, lemon juice and oil cover it with cling fill leave in the fridge for at least 24 hours.

 

Beurre Noisette Sweetcorn

  • 200g sweetcorn
  • 200ml whole milk
  • 50g unsalted butter

Cover sweetcorn with 200ml of milk. Boil until very soft then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible. Heat and melt the butter to a nutty brown colour. Pour the milk, butter and sweetcorn in a blender and puree until completely smooth. Season to taste. Reserved.

 

Truffle Purple Potatoes

  • 400g Purple Potatoes
  • 5ml White Wine Vinegar
  • 10ml Olive oil
  • 50g Black Truffle
  • 5ml Truffle Oil
  • 10g Salt
  • 10g White Pepper
  • 100g Chives

Cut peeled potatoes into cubes. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the truffles and some seasoning and crush lightly with a masher.

Add a splash of white wine vinegar and a slug of olive oil, truffle oil and gently mix in. Add more of each if it needs it.

 

Seasonal Vegetables

  • 150g baby carrots
  • 50g fresh morels
  • 50ml Vegetables Stock
  • 25 g butter
  • 1 large pinches salt
  • 3 tbsp caster sugar

Put the carrots into a pan and add enough cold water to just cover. Use second pan and do the same with morels.

Add the butter, salt and sugar, veg stock and bring to a rapid boil for about 5 minutes, or until tender to the point of a knife.

Drain off any excess liquid and serve.

 

Apple Cider & Chicken Jus

  • 2 shallots
  • 20g garlic
  • 50ml White Wine Vinegar
  • 1 Apple cider
  • 30g unsalted butter
  • 50ml Veal Stock
  • 200ml Chicken Stock
  • Spring of Thyme and Rosemary
  • 2 bay leaves
  • 100ml double cream
  • Salt Pepper to taste

For the sauce, place the shallots, sweat them down with garlic and herbs (no colour) add Apple Cider and white wine vinegar into a pan and reduce until almost dry. Add the chicken stock and reduce by half. Add the veal stock and reduce again until it reaches the consistency of a thin gravy. Pass through a fine strainer, add butter and season to taste with salt and set aside.