Starter

Onion Consomme with Chicken Ballotine, Spring Greens and Cured Egg Yolk

A Colourful and delicate consommé starter
  • 3:45 TIME
  • 12 portions

INGREDIENTS

Chicken Ballotine

4 chicken breast fillets, diced

2 egg whites

Salt and pepper

4 large chicken thighs, boned

200g spring greens, blanched

 

Clarification ingredients

25g egg white

1.5g lemon juice

reduced white wine

salt

 

Cured Egg Yolks

700g sugar

500g salt

12 egg yolks

 

Onion Consommé

800g sliced white onions

1Ltr CHEF® All Natural Chicken Stock

440ml dry stout 

 

Stout Pickled Onions

440ml dry stout

250ml balsamic vinegar

165ml honey

5 sprigs rosemary

5 sprigs thyme

24 baby onions

METHOD

Prep: 45 minutes. Cook: 3 hours.

 

Chicken Ballotine

  1. Blitz the chicken breast in a food processor until smooth. Add the egg white and a pinch of salt and pepper. Blitz until the mousse is shiny and smooth. Pass through a fine sieve, transfer to a piping bag and refrigerate for 1 hour until it becomes firm.
  2. Working with one chicken thigh at a time, place between two sheets of food wrap and flatten with a rolling pin to an even thickness.
  3. Lay out a clean, large sheet of wrap and lay the flattened chicken thigh skin side down in the middle. Lightly season and pipe a quarter of the chicken mousse along the centre of the meat. Add a layer of spring greens and using the wrap to help, roll the chicken up tightly together to seal in the filling.
  4. Repeat with the remaining thighs and mousse.
  5. Bring a large pan of water to the boil and carefully add the chicken ballotines. Cover and remove the pan from the heat. Allow the chicken to poach in the pan, off the heat for about 20min. 
  6. Using a slotted spoon remove the chicken from the pan, drain on kitchen paper and leave to cool slightly. 
  7. When ready to serve, remove the wrap, pat dry with kitchen towel, slice and place in the middle of a serving bowl.

 

Stout Pickled Onions

  1. Place all the ingredients except baby onions in a pan, bring to a simmer and reduce by half. Strain through a fine sieve and allow the liquid to chill. 
  2. Peel and blanch the baby onions then steep in the pickling liquid for 2 hours before serving.  This liquor is suitable to pickle onions and leeks.

 

To serve

  1. Place the sliced chicken ballotine in the centre of a serving dish. Place the cured egg yolk on top, surround with fresh spring greens and 2 halved pickled onions. Pour the consommé around and serve immediately.  

 

 

Onion Consommé

  1. Place the onions, stock and stout in a large bag and vac pack on full pressure. Cook in a water bath at 90°C for 30 Hours.
  2. Open the bag and drain the stock through a fine muslin cloth. Reduce by half then chill.
  3. Whisk the egg whites until slightly fluffy. Add the lemon juice and whisk into the stock. 
  4. Heat until a cake takes shape on top and the stock beneath is clarified.
  5. Very carefully strain the stock through a muslin cloth, make sure not to break up the cake.
  6. Finish with reduced white wine and season. Hold until ready to serve.

 

Cured Egg Yolks

  1. Stir sugar and salt in a bowl and spread half in a shallow, flat dish.
  2. Lay the yolks on top of the sugar, salt mix and gently pack the remaining mix over the top.
  3. Cover and chill for 2-3 hours.
  4. Line a rack with muslin, place over a baking sheet and gently transfer the yolks to sit on top. Cover with another layer of muslin, leave in a well ventilated area of the kitchen until dry and firm.

 

CHEF'S TIP

Slice the onion into delicate slices in order to enhance flavours. Use the CHEF® All Natural stock to save time when making this dish.

NUTRITION INFORMATION

 

TYPICAL VALUES 

Per 100g

Per serve

Reference Intake

% RI*

Energy

330 kJ

78 kcal

1472 kJ

349 kcal 

8400 kJ

2000 kcal 

17%

Fat

1.8g

7.9g

70g

11 %

of which: saturates

0.5g

2.1g

20g

11%

Carbohydrate

7.1g

31.9g

260g

12%

of which: sugars

6.3g

28.5g

90g

32%

Fibre

0.8g

3.4

-

-

Protein

8.0g

35.9g

50g

72%

Salt

0.43g

1.95g

6g

32%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

 

Products used in the recipe

Chef All Natural Chicken Stock 1 Litre
CHEF

CHEF® All Natural Chicken Stock 1 Litre

Our all chicken natural stock is made using 2.4kg of chicken bones per 1 litre of stock, carefully sourced vegetables, herbs, water, salt – and nothing else. For a full, deep flavour, as used in high-end kitchens.