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Mark Greenaway recipe: An Alternative Burns supper

One of Scotland's top chefs Mark Greenaway offers us an alternative to the traditional Burns Supper. Find out how to master Ballotine of Chicken, Wild Mushrooms and Baby Leeks, Pomme Puree, Roasted Carrots, Fondant Turnips here.


Medium
2
130
Published: January 21, 2016
Categories: ,
For the Ballotine:
1 Melt the butter and gently sweat the shallot. Add the garlic. Add the mushrooms and cook out for a couple of minutes. Add the parsley. Season with a little salt.
2 Remove from heat and allow this stuffing to cool completely.
3 On a large piece of clingfilm, spread out the crepinette.
4 Place the chicken skin side down on the crepinette.
5 Lay the mushroom stuffing down the centre of the chicken. Lay the leeks either side of the stuffing.
6 Roll up tightly into a large sausage shape in the clingfilm.
7 Tie off clingfilm at either end.
8 Poach for 1 hour in gently simmering water. Leave to cool and store in the fridge
For the Pomme puree
Bake the potatoes at 185C for 2 hours.
Cut the potatoes in half.
Scoop out the flesh and weigh out 400g. Mash the potato or pass it through drum sieve. Transfer to a pan.
Melt the butter into the milk and pour slowly into the potatoes while stirring.
Season with salt.
For the Roasted carrots and fondant turnips
Preheat the oven to 180C.
2 Using a 3cm cookie cutter, cut out rounds of turnip.
Add all of the ingredients to an oven proof dish.
Place in the oven for 35 minutes or until the vegetables are tender.
Sauce
Reduce the red wine till it has almost evaporated.
Add the chicken stock and reduce by ¾.
Add the whisky and pass the sauce through fine sieve.
To assemble the dish:
Preheat the oven to 180C.
Heat the rapeseed oil in a non-stick ovenproof pan.
Remove the clingfilm from the chicken.
4 Brown the chicken in the pan on all sides.
Place the pan in the oven for 30 minutes.
Meanwhile heat another pan with a drizzle of rapeseed oil.
Add the baby gem and cook till slightly blackened.
Remove the chicken from the oven and cut into slices.
Heat the sauce and pomme puree.
Plate the dish as per the image.

Ingredients

  • For the ballotine:
  • 1 whole chicken deboned, ask the butcher to do this keeping the chicken in one piece
  • 150g wild mushrooms, roughly chopped
  • 5 baby leeks
  • 1 tbsp chopped parsley
  • 1 shallot diced
  • 50g butter
  • 1 clove garlic, crushed
  • Salt 100g Crepinette, available from your butcher
  • For the pomme purée:
  • 4 large potatoes
  • 400g butter
  • 100ml milk
  • Salt
  • For the roasted carrots and fondant turnips:
  • 1 large turnip, peeled and sliced into 2cm thick slices
  • 8 baby carrots, peeled
  • 150ml good quality chicken stock
  • 150g butter
  • Sprig of thyme 1 clove garlic, skin on and crushed
  • For the sauce:
  • 1 litre good quality chicken stock
  • 200ml red wine
  • 1 measure of your favourite whisky
  • To assemble the dish:
  • Rapeseed oil 1 baby gem lettuce, cut into 4
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