Chicken Ballotine with Veg & Cauliflower Puree
2 tbsp rapeseed oil
4 boneless chicken legs, skin left on
250g sausage meat
100g dried apricots, finely diced
8 sage leaves, finely chopped
4 beetroot heads, quartered
1 butternut squash, peeled and cubed
1 large cauliflower, cut into small florets
300ml milk (enough to cover cauliflower)
250g button mushrooms, quartered
Sprinkling of nutmeg
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Pre heat oven to 180°C. Combine the sausage meat, apricots and sage in a bowl. Divide the mixture into four. With the chicken skin side down on a chopping board, spread the stuffing mixture lengthways down the leg. Wrap the meat around the stuffing totally encasing it. Secure with a cocktail stick or skewer. Heat the oil on high, in a large oven proof pan. Seal the stuffed chicken on all sides until it has a nice colour to the skin. Remove from the heat. Arrange the beetroot and butternut squash around the meat and drizzle with a little more rapeseed oil. Place in the oven for about 30 minutes. Add the mushrooms to roast in the last 5 minutes of cooking.
Meanwhile boil the cauliflower in the milk until soft, for approx. 15 minutes. Drain and puree in a food processor.
Check the chicken is completely cooked through. To serve slice the legs, arrange each one on a plate. Divide the roasted vegetables between each plate, before adding the cauliflower puree. Sprinkle the puree with nutmeg before serving for a little extra spice!