Chicken and smoked pancetta roulade
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.
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