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Chicken and morel sausage roll recipe

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Ingredients

Adjust Servings:
2 skinless Chicken breasts (roughly chopped)
20 dried Morels
200 g Puff Pastry
1 large Egg yolk
Panada
200 ml Milk
200 ml Cream
1 Shallot , chopped
1 Bay Leaf
Pinch ground Allspice
6 slices white Bread , crusts removed and roughly chopped
Morel Reduction
1 tsp Morels dust
100 ml Veal jus
50 ml pedro ximenez Sherry
1 tbsp chopped Black Truffle
2 tbsp snipped Chives
Sauce
200 ml Veal jus
1 tbsp White Truffle Oil
3 tbsp Olive Oil
Tomato concasse
Snipped Chives

Chicken and morel sausage roll recipe

  • Serves 2
  • Medium

Ingredients

  • Panada

  • Morel Reduction

  • Sauce

Directions

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Steps

1
Done

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Make a panada by simmering the milk, cream, shallot, bay leaf and allspice for 5 minutes.

2
Done

Place the bread into a metal bowl and pour the mixture onto the bread, whisk until smooth and allow to cool.

3
Done

Soak 20 dried morels in boiling water for 10 minutes, remove stalks and roughly dice then set aside.

4
Done

Morel Reduction

Place half of the morel water into a saucepan along with the morel dust, jus and pedro ximenez sherry.

5
Done

Bring to the simmer and reduce to a glaze.

6
Done

Allow to cool and add the chopped truffle and snipped chives.

7
Done

Filling

Place chicken breasts into a food processor and blitz to a pulp.

8
Done

Add the panada and the morel reduction.

9
Done

Whizz together until combined well, scraping down the sides of the machine if necessary.

10
Done

Add the chopped morels and season with salt and pepper.

11
Done

Roll half of the mixture tightly in a large piece of cling film to resemble a long sausage and secure the ends. Repeat with the rest of the mix.

12
Done

Bring a large pan of water to the simmer and poach the sausages for 15-20 minutes until cooked through. Plunge into iced water until completely cold then remove cling film and pat dry.

13
Done

To Finish

Roll out the puff pastry to 3-4 mm as evenly as you can. Brush with the egg yolk and place one of the sausages into the centre and roll the pastry around it to resemble a large sausage roll. Allow to rest in the fridge.

14
Done

Brush with more egg yolk before baking in the oven at 220°C until crisp and golden.

15
Done

Meanwhile, make the sauce by heating the veal jus with the truffle oil, olive oil, tomato concasse and chives.

16
Done

Simply slice the sausage roll, place into a white bowl and spoon over the jus.

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