Kale and Ricotta Chicken Ballotine, Butter nut and Sage Gnocchi, Pumpkin Puree

Ingredients

Yield:

6 People

• Kale and Ricotta Chicken Ballotine

  • 1 whole corn fed free range chicken breast
  • 70 grams of diced chicken breast
  • 50ml double cream
  • 50 grams ricotta cheese
  • Sea salt and freshly cracked black pepper
  • 50 grams kale
  • 1 tablespoon unsalted butter
  • 1 tablespoon mixed chopped fresh parsley, thyme

• Butternut and Sage Gnocchi

  • 1 pound butternut squash
  • 1 tablespoon olive oil
  • 500 grams Potato russet potato, peeled, quartered
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg, beaten to blend
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 250 Grams all purpose flour
  • 7 grams chopped sage
  • 25 grams butter
  • 2 tablespoons chopped fresh sage

• Pumpkin Puree

  • 500 grams pumpkin chopped
  • 1/4 Cup Whole Butter
  • Salt and pepper to taste

Preparation

Difficulty:

Difficult

Time:

3 Hours 

 

1. Kale and Ricotta Chicken Ballotine

   1. Bring a medium size saucepan filled with water to the boil while making the stuffing.
   2. Heat a medium size non-stick frying pan with the butter and sauté the kale with seasoning until it is wilted, drain on kitchen paper and chop the kale.
   3. In a food processor blend the diced chicken breast until smooth, add half of the cream and pulse a couple of times.
   4. Add seasoning and the rest of the cream, pulse another two times and transfer the chicken mousse to a smaller mixing bowl.
   5. Do not over blend the mousse as it will separate. Fold the cooled drained kale and ricotta cheese, and chopped herbs into the mousse, refrigerate.
   6. De-bone the chicken, keeping the skin on and the chicken butterflied. Stuff the chicken with the mousse and roll the breast with skin facing outside.
   7. Wrap the chicken breast in a double layer of clingfilm. vac-pack chicken in a sous vide bag and sous vide the chicken at 64 degree centigrade for 90 minutes.
   8. Remove the clingfilm from the ballotine. Heat a large non-stick frying pan with one teaspoon of butter and brown the skin until crispy, Slice the chicken into slices how you want to plate it.

2. Butternut and Sage Gnocchi

   1. Preheat oven to 400°F.
   2. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil.
   3. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours.
   4. Cool slightly. Scoop flesh from squash into processor; puree until smooth.
   5. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes.
   6. Cool. Measure 1 cup (packed) squash puree
   7. Bake the potato in the oven at 350°F for 50 minutes. While potato is warm, cut the potato in half press through a sieve into a medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato
   8. Mix squash, potato, 1/2 cup Parmesan, chopped sage, egg, nutmeg, and salt in large bowl.
   9. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls.
   10. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
   11. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope.
   12. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough.
   13. Cook gnocchi in large pot of boiling salted water until very tender, 8-10 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets.
   14. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes.. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan.

3. Pumpkin Puree

   1. Place Pumpkin and cold butter in large vac-pack bag and seal and cook it in the steamer and steam for 1 hour, Remove from steamer , open bags and puree using Vita Mix Blender ,Add a little bit of veg stock if it need some help to puree, Pass through a chinoise and season.