Thursday 19th October 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 20 minutes + resting
Cooking Time: 20 minutes

Ingredients
600g chicken breast
8 slices of smoked pancetta
3 whole eggs
100g butter, melted
100ml single cream
Pinch of ground nutmeg
Salt

Corn cream:
50g butter
1 medium onion, diced
1 clove of garlic, chopped
200g cooked corn
Pinch of smoked paprika
100ml dry sherry
200ml double cream

Pickle:
1 medium mooli radish
1 tablespoon of cooking salt
100ml champagne vinegar

Share This

Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chicken and smoked pancetta roulade with corn cream and pickled radish

METHOD
For the pickle: peel and thinly slice the mooli, place in a colander and season with the salt, leave for 3 hours.

Wash the mooli under cold water, drain and add the vinegar, refrigerate overnight.

For the chicken: dice the chicken breast, place in a blender with the cream, eggs and melted butter, season with salt and nutmeg, blend for 1 minute.

Lay some clingfilm on a flat surface, place each slice of smoked pancetta slightly overlapping and spread the chicken mixture evenly, gently roll like a sausage and tie the two extremities.

Poach in boiling water for 20 minutes or until the core temperature reaches 78C.

Refrigerate overnight .

To make the corn cream: melt the butter in a pan, add the onion and garlic, cook on low for 5 minutes. Add the corn and wet with sherry, cook for 7-8 minutes, add the cream and season with paprika and salt if necessary. Cook for 5 minutes and with a stick blender, puree the sauce.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator