Preparation time : 1h, for 4 people
Garam massala Chicken ballotines
5 chicken fillets
1 onion
1 clove of garlic
1 tablespoon of Mascarpone
15cl of cream
2 teaspoons of garam massala
Ginger and lemon White basmati rice
250g of superior white basmati rice
1/2 onion
50cl of beef broth
1 yellow lemon juice
1/2 lime juice
1 teaspoon of powdered ginger
10g of fresh ginger
A few fresh coriander leaves chopped
Pepper sauce Espelette chili pepper
1 red pepper
1 onion
50cl of water
1 teaspoon of espelette chili pepper
Preparation of the Garam massala Chicken ballotines
> Take a chicken cutlet, with onion and garlic roughly chopped, mascarpone and cream. Mix everything. Salt and pepper.
> Take the other 4 cutlets, flatten them with a rolling pin. Then take the waxed paper, put the chicken cutlet and season with stuffing and roll in ballotine. It is necessary that the waxed paper is well tightened so that there is no water that goes into cooking.
> Once rolled, boil water and put the ballotines for 8 min. medium heat. Remove them, wait for them to cool and then put them in the refrigerator for about 1 hour to thicken them before cutting.
> Bevel cut them and then fry with butter and olive oil to give them coloring.
Preparation of the white ginger lemon basmati rice
> Peel and cut the onion
> Heat the water and the cub of beef broth
Sauté the onion then add the rice without coloring it and bring the broth to height. Cook over low heat, stirring occasionally and add broth as you cook until the rice is cooked for about 20 minutes. according to your taste.
> Once cooked add the lemon juice, the peeled and ginger and the chopped coriander.
Preparation of the pepper sauce
> Wash, peel and roughly cut the pepper and onion. In a frying pan, sauté the onion and pepper for 5 minutes then add water. Salt.
> Simmer for about 45 minutes over medium heat until the pepper is melted then poor it in the china cap keeping the juice.
> Mix by adding gradually the juice to have a fairly consistent sauce for the decoration of the plate.
Flood plating and presentation
> In a round plate, make a comma of pepper sauce with a tablespoon. Then arrange two pieces of ballotines, one just at the end of the comma and the other above the rice you put in front and in the middle of the comma with a 65mm cookie cutter.
> Pack the rice well with the back of the spoon so that it stays when removing the cookie cutter. Put a coriander leaf in decoration to bring a little more color on the plate.
Ready to eat !
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