Asian chicken & mushroom ballotines recipe

Ingredients

• 7 ounces chicken leg or thigh meat, cut into pieces
• Scant 1 cup heavy cream
• 2 tablespoons unsalted butter
• 3½ ounces wild mushrooms, such as girolles, porcini or morels, sliced
• 2 tablespoons Curry Paste
• 4 chicken thighs, skin on, tunnel boned
• 20 thin slices of pancetta
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 1 recipe quantity Spiced Rice & Lentils, to serve
• 1 recipe quantity Crisp Fried Shallots, to serve

1. To make the stuffing, put the chicken pieces in a blender and blend until smooth. Gradually pour in the cream while pulsing the blender. Transfer the mixture to a bowl, season with salt and pepper, then cover and chill in the refrigerator.
2. Heat the butter in a skillet and fry the mushrooms 5 minutes until soft. Stir in the curry paste and let cool.
3. Combine the mushroom and chicken mixtures. Spoon into a disposable pastry bag and chill 30 minutes in the refrigerator to firm up. Pipe the chilled mousse into each boned chicken leg, making sure it fills each one, then pull the skin over the ends to make a sausage shape.
4. Lay a double layer of plastic wrap on the counter and lay 5 slices of pancetta vertically next to each other (so there are no gaps) across the center, then place the chicken ballotine across the top. Fold the pancetta around the chicken until it is completely enclosed, and tuck in the ends. Roll the plastic wrap around the chicken, pushing out any air as you do so, and tie each end securely in a knot. Repeat with the remaining ballotines.
5. Bring a large pot of water to a boil over high heat, then turn the heat down to a simmer. Add the ballotines and poach 30 minutes until cooked through. Remove with a slotted spoon and place in a large bowl of cold water 2 to 3 minutes until cool enough to handle.
6. Heat the oil in a large skillet over medium heat. Remove the ballotines from the water and take off the plastic wrap. Add the ballotines to the pan and fry 2 to 3 minutes, turning occasionally, until browned all over. Slice the ballotines, put on a bed of spiced rice and lentils and scatter with crisp fried shallots before serving.