Dean's Recipe - Chicken Ballantine w/ Lardons & Prunes, Roasted Tomato & Crushed Avocado Potatoes - 31 Mar
Chicken Ballantine with Lardons and Prunes
Slow Roasted Tomato and Crushed Avocado Potatoes
2 ea. Chicken Ballantines (corn fed if
70 gm Smoked pork belly (or bacon rashers)
4 ea. Prunes
String (twine is better nylon)
2 ea. Vine ripened tomatoes
6-8 ea. gourmet potatoes
Flat leaf parsley
Place the oiled and seasoned tomatoes into a warm oven at 60 deg to 70 degrees for aprox. 3-4 hours before dinner.
Pre boil the gourmet potatoes, strain and place to the
Open the ballantine out on to a chopping board. Fill the thigh with the smoked pork and prunes, fold closed and tie with the string. Heat a pan with a little oil in the bottom, when the oil shimmers place the chicken into it let it start to cook then add a little butter to help caramelise the skin. Turn over and repeat. This should take 2-3 minutes. Then place into the oven at 185deg for 10-12 minutes
While the chicken is cooking crush the warm potatoes into a
bowl. Add the avocado, Avocado oil, butter & seasoning mix
well and keep warm.
Remove the chicken and slice place onto a plate with the potatoes and tomato.
Meal for two