Thursday 14th December 2017
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Serves 4
Preparation time: 20 minutes + resting
Cooking Time: 20 minutes

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

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

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

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

Chicken and smoked pancetta roulade with corn cream and pickled radish

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.

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