Chicken and Thyme Ballotine with Pea Puree and Potato Fondant
Miguel shows Uni student Jose that a low budget meal can be restaurant quality
Air Date: 16 Jun 2017
Recipe by: Miguel Maestre
Prep Time: 15 minutes
Cooking Time: 35 minutes
- Put a large pot of water on to boil.
- Take two 15cm squares of foil and place them on top of one another. Top them with a slightly smaller square of baking paper.
- Place chicken Marylands skin side down on the baking paper.
- In a bowl mix together the sausage mince, nuts and thyme. Season well.
- Dividing the sausage mixture evenly between the chicken Marylands, placing it in the centre, keeping the filling away from the edges. Using the foil layers, roll up the chicken Maryland tightly into a cylindrical shape, enclosing the filling. Secure it tightly twisting the foil ends inwards. Repeat with all chicken Marylands.
- Reduce the heat of the pot of water to a slow simmer. Submerge the foil wrapped chicken into the water and cook for 35 minutes. Keep an eye on the water so that it doesn’t come to a rapid boil – the key is to cook the chicken gently to retain as much moisture in the meat as possible.
- Whilst the chicken is cooking prepare the fondant potatoes. Add butter and oil to a frying pan until bubbling. Add the potatoes, frying for about 3 minutes, turning to ensure all surfaces of the potato cubes are golden brown.
- Add 250mL chicken stock to the pan and reduce the heat to low. Cook until the stock evaporates and the potatoes are soft. This should take around 15-20 minutes.
- In the meantime, prepare the pea puree. In a bowl put 2 cups of frozen peas, ¼ cup of water and 1 tablespoon of butter. Heat in the microwave for 2 minutes, until heated through – you want to only just heat the peas to keep their vibrant green colour.
- Blend the peas with a stick blender until smooth. Pass it through a fine sieve, pushing with the back of a ladle to give a silky smooth puree. Keep warm.
- Remove the chicken from the water and unwrap them.
- Place 1 tablespoon of butter, 1 tablespoon of olive oil and the rest of the thyme in a large frying pan over a medium high heat. Once bubbling add the chicken roulades to the pan and fry until golden brown on all sides. Slice into 3cm slices and set aside.
- To serve spoon some pea puree on the base of the plate, top with sliced chicken roulade and dot the fondant potatoes around the plate. Drizzle with the thyme butter from the chicken.