Ballantine of chicken with pork & prune stuffing
Ingredients
- .75 kg Chicken breast
- .5 kg Pork mince
- .1 kg diced onion
- 50 grams diced celery
- 50 grams diced carrot
- 50 grams dijon mustard
- 10 grams salt
- 80 grams Prunes
- 5 grams NY pepper
- .5 kg bacon
- 5 grams fresh oregano
Instructions
Pork Farce
- Blend onion, carrot & celery and caramelise in a pan over heat.
- add chopped Oregano and cook a further minute
- Deglaze pan with a little wine and mix through pork mince to complete the farce
Make Rolls
- Lay a sheet of clingfilm on the bench
- Lay up with streaky bacon going opposite ways with each piece so there are no gaps
- Using a sharp knife open the chicken breasts out so they ae as flat as possible
- Lay the flattened chicken between 2 sheets of cling film and lightly beat with the bottom of a sauce pan to an even thickness
- Place chicken on top of the bacon
- Lay pork farce down the middle Lay the prunes in a line down the middle, squeezing & rolling them to a bit to make them a uniform length
- Pinch the pork together around the pruneUse the cling film to roll everything up & roll the ends to make into a tube
- Rest in the fridge for at least 30 mins
Cook Rolls
- Cook in Oven at 175℃ for 20 mins, turn and cook a further 15 minutes
- Chill and portion (1 portion = 2 slices, 16 slices per roll)
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