400g of Manor Farm chicken mince
2 turkey legs boned out
5 sprigs Fresh Thyme
4/5 chestnut or shiitake mushroom diced
1 onion diced
Sea salt and cracked black pepper
For the glaze:
4 tbsp of honey
1 tbsp of soya
1 tbsp of balsamic vinegar
Ruby chard salad
Wild rocket leaves
Creamy mash potato
Preparation / Cooking Steps:
For the filling, sweat the onion and mushrooms in some oil until soft and set aside to allow to cool. In a bowl, mix the chicken mince, sea salt, pepper and thyme sprigs. Once these have been thoroughly mixed together add in the cooled mushroom and onions.
Layout clingfilm flat onto a clean surface. You may need to double up depending on the type of cling film you have. Lay down the boned out turkey leg and lay more cling film on top. With a meat hammer or rolling pin flatten the meat so that it is completely flat. The flatter it is the quicker and neater it will look when cooked.
Lay in the stuffing and roll the ballotine over with the cling film that is left on the counter. Secure it with the cling film so it forms a perfect sausage. Now you can poach it in the water on a simmer in a tray on the hob for 20-30 mins, or alternatively, you can turn the oven onto 180oC and lay it into a braising tray filled with water. Make sure to cover the tray with tin foil tightly and place it in the oven for 25-30 mins. Check the meat by pressing to see if it is firm.
Once cooked you can slice right away. Or you can leave it in the fridge for a few hours to go solid.
To make the glaze in a saucepan add the honey, balsamic and soya. Bring to the boil and then simmer until it thickens and reduces. Now slice the ballotine and glaze it in the saucepan.
To serve, lay down some mash potato, lay the ballotine on top and place some nice decorative leaves all around the plate. Enjoy.