Mon, 22 May 2017
Ingredients:
2 skinless chicken Breasts
6 dried apricots
50ml cream
50 ml white wine
Sea salt/ black pepper
4 slices of cured ham or smoked streaky bacon
Method:
Place chicken into robot coupe along with apricots, cream, wine and season with salt and pepper
Liquidise until you reach a smooth paste, sit to one side
Place 4 sheets of Clingfilm on bench, overlapping each other
Place two pieces of cured ham on top of film
Place the chicken mousse on top of ham and spread
Now carefully roll between the film to create cylinder shape, tighten at both ends and tie
Repeat the process with reaminig ham
When nicely rolled cook in some boiling water for 20 minutes or to core temperature of 75c, remove from the water and let cool
When ready to serve, remove film, slice and heat gently in some butter.
Serve with a nice jus on some celeriac puree
