Name: Ballotine of chicken with roasted cauliflower
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: Roasted cauliflower; 1 small_piece cauliflower (1kg); 1 cup chicken stock; 1 clove garlic; 4 sprigs fresh lemon thyme; 2 tablespoon olive oil; 2 medium_piece leek (700g); 50 gram butter; 1/2 cup dry white wine; 1 egg, separated; 2 teaspoon fresh lemon thyme leaves; 4 chicken breast fillets (800g); 2 tablespoon olive oil; 1 cup verjuice; 2 teaspoon cornflour; 1 tablespoon water; 1 tablespoon dijon mustard; 1 cup chicken stock; 2 cup firmly packed trimmed watercress sprigs

Ingredients

Roasted cauliflower

1 small_piece cauliflower (1kg)

1 cup chicken stock

1 clove garlic

4 sprigs fresh lemon thyme

2 tablespoon olive oil

2 medium_piece leek (700g)

50 gram butter

1/2 cup dry white wine

1 egg, separated

2 teaspoon fresh lemon thyme leaves

4 chicken breast fillets (800g)

2 tablespoon olive oil

1 cup verjuice

2 teaspoon cornflour

1 tablespoon water

1 tablespoon dijon mustard

1 cup chicken stock

2 cup firmly packed trimmed watercress sprigs

Method

Ballotine of chicken with roasted cauliflower

1.Make roasted cauliflower. (See below)

2.Meanwhile, wash, dry and finely chop white part of leeks. Melt butter in medium frying pan; cook leek, about 20 minutes stirring occasionally, until soft. Stir in wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid has evaporated.

3.Transfer leek mixture to medium bowl; cool. Stir in egg yolk and thyme. Whisk egg white in small bowl until foamy; fold into leek mixture. Season.

4.Using meat mallet, gently pound chicken, one piece at a time, between sheets of baking paper or plastic wrap until 5mm (¼-inch) thick all over.

5.Spoon 1 tablespoon leek mixture onto each piece of chicken. Carefully roll chicken, from long side, to enclose filling. Tie with kitchen string at 2cm (¾-inch) intervals.

6.Heat oil in same frying pan; add chicken to fit snugly in pan, cook, turning chicken until browned all over. Add verjuice; bring to the boil. Reduce heat; simmer, covered, turning chicken occasionally, about 10 minutes or until chicken is cooked.

7.Meanwhile, blend cornflour with the water in small bowl until smooth.

8.Remove chicken from pan; cover to keep warm. Whisk mustard, cornflour mixture and stock into pan juices; whisk over medium heat until sauce boils and thickens slightly. Reduce heat; simmer uncovered, until sauce is reduced by half. Season to taste. Strain sauce through muslin-lined sieve into medium heatproof jug.

9.Serve sliced chicken with cauliflower, sauce and watercress.

Roasted cauliflower

10.Preheat oven to 220°C.

11.Cut cauliflower into 2cm (¾-inch) thick slices; place in baking-paper-lined medium baking dish, overlapping slices slightly. Pour stock into dish.

12.Peel and thinly slice garlic; sprinkle over cauliflower with thyme, drizzle with oil. Roast, uncovered, about 20 minutes or until cauliflower is browned lightly and tender.

Washing leeks removes dirt and grit. Cut in quarters lengthwise, fan the layers out and wash in cold water. Cut leek lengthways, then cut crossways to give a fine dice. Only use the white part of the leek.
Note

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Ingredients

Method

Ballotine of chicken with roasted cauliflower

Roasted cauliflower

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