Chicken ballotine, langoustine stuffing and chorizo sauce using a Kenwood
(5)
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Imagine a culinary masterpiece that marries the elegance of a French bistro with the bold flavors of Spanish cuisine: Chicken Ballotine with Langoustine Stuffing and Chorizo Sauce! This dish is a delightful symphony of textures and tastes, where tender chicken embraces a luxurious filling of sweet langoustines and crunchy hazelnuts, all drizzled with a rich chorizo sauce that could make even a matador swoon. Originating from the classic French technique of rolling and stuffing meats, the ballotine has a storied past that dates back to the 19th century. It's said that the term 'ballotine' comes from the French word 'balle,' meaning 'ball,' which is fitting given the delightful roundness of this dish. Perfect for impressing guests or just indulging yourself, this recipe is a celebration of flavors that dance on the palate and transport you straight to the heart of culinary romance.
Ingredients
- 500 g Chicken cutlet
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 15 g Clotted cream
- 30 g Hazelnut
- 100 g Langoustine
- 400 g Water
- 1 Leek
- 2 Shallots
- 100 g Chorizo
- 0.5 Poultry broths
- 10 g Whole wheat flour
- 100 g White wine
- 1 Teaspoon(s) Tomato puree
- 1 Pinch(es) Paprika
- 200 g Fresh liquid cream
- 10 g Butter
Steps
- Add 500 g of chicken cutlet, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes, 15 g of clotted cream in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 6.
- Transfer the content in a container.
- Add 30 g of hazelnut in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 6.
- Add 100 g of langoustine in the container.
- Open a chicken supreme in a wallet style. Spread the filling in the center, being careful to avoid the edges. Sprinkle with a few hazelnuts, then place the peeled langoustines in the center.
- Gently roll the supreme, wrap it tightly in heat-resistant cling film, and then place it in the cooking basket.
- Repeat the process with the remaining supreme cuts, hazelnuts, and langoustines.
- Add 400 g of water in the food processor bowl.
- Place the cooking basket.
- Mix steam: 20:00min / 120°C / Speed .
- Remove the cooking basket.
- Wash the food processor bowl.
- Add 1 leek only white, 2 shallots in the food processor bowl.
- Peel, sliced in rings, and add 100 g of chorizo in the food processor bowl.
- Mix manual: 8sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Add ½ poultry broths, 10 g of whole wheat flour, 100 g of white wine, 1 teaspoon(s) of tomato puree, 1 pinch(es) of paprika in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 2.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes, 200 g of fresh liquid cream in the food processor bowl.
- Mix manual: 20sec / 120°C / Speed 8. Scrape the sides of the bowl with the spatula
- Mix manual: 5:00min / 100°C / Speed 2.
- In the meantime, unpack the chicken ballotines and set aside the cooking juices.
- Add the cooking juice to the bowl and mix.
- Mix manual: 20sec / 0°C / Speed 3.
- Add 10 g of butter in a pan.
- Brown the sides of the ballotines for 5-6 minutes.
- Cut the ballotines in half at an angle, then serve them topped with sauce.
