1
For the mousse, skin and remove any bone and sinew from 1 chicken breast. Place into a food processor with a pinch of salt and the egg white, blitz for long enough to form a smooth paste
- 1 boneless and skinless chicken breast
- salt
- 1 egg white
2
Pass the pulp through a drum sieve into a bowl. Set the bowl over ice and gently beat in 250ml of double cream. Check the seasoning by frying off a little in a pan to taste. Add more salt if necessary followed by the chopped truffle
- 250ml of double cream
- 10g of black truffle, chopped (optional)
3
Prepare 8 squares of cling-film on a work surface. Place one eigth of the mixture on top of the cling film and roll tightly to form a sausage shape. Tie the ends of the cling film to seal and hold the shape. Repeat this process until you have 8 sausages
4
Bring a pot of water to 80˚C. Gently lower the sausages into the water and poach for 7-8 minutes. Leave to cool before transferring to the fridge to set
5
For the sauce, place the shallots, white wine and tarragon into a pan and reduce until almost dry
- 25g of shallots, peeled and sliced
- 60ml of white wine
- 8g of tarragon
6
Add the chicken stock and reduce by half. Add the veal stock and reduce again until it reaches the consistency of a thin gravy. Pass through a fine strainer, season to taste with salt and set aside
- 350ml of chicken stock
- 175ml of veal stock
7
Preheat the oven to 200°C/gas mark 6
8
Bake the potatoes in their skins for approximately 1 hour, or until tender in the centre
- 4 baking potatoes, 250g each
9
Prepare a pot of salted boiling water. Wash the leeks and cut them into a 2cm dice. Blanch the leeks in boiling water for 1 minute until tender but not too soft. Drain and refresh in ice cold water for 5 minutes. Strain again and set aside
- 2 leeks
10
When the potatoes are cooked, cut in half and scoop out the flesh and pass through a fine sieve. In a suitable pan, boil the cream and add the potato. Whisk the mixture until smooth, add the butter and lastly the leeks. Season and reserve
- 400ml of double cream
- 80g of butter
- salt
- pepper
11
Thinly slice the courgette lengthways on a mandolin, brush each side with oil and grill one strip of courgette per portion
- 1 courgette
- 2 carrots
- 1 butternut squash
12
Prepare the butternut squash by peeling off the skin and cut 4 x 1cm thick circles from the top end Cut these circles in half and set aside. Peel the parsnips and turn the carrots or cut into batons
- 4 parsnips, baby
13
Add the parsnip and butternut squash to a pan of salted boiling water and cook for 6-8 minutes. Add the carrot and cook for a further 3 minutes. Strain and set aside
14
Preheat the oven to 180˚C/gas mark 4. Heat a small amount of vegetable oil in a frying pan over a medium-high heat. Pan-fry the chicken breast skin-side down until golden. Place onto a baking tray, season with salt and pepper and cook for approximately 20 minutes until golden, remove and allow to rest for 8 minutes
- 8 chicken breasts
15
Meanwhile, prepare 3 bowls to coat the sausages. Remove the chicken mousse sausages from the fridge and discard the cling film. Roll the sausages in the flour, egg then breadcrumbs until evenly coated and set aside
- flour
- 1 egg
- 2 handfuls of white breadcrumbs
16
Add enough vegetable oil to come 1/2cm up the side of a medium frying pan. Place over a medium heat and gently fry the chicken sausages until the breadcrumbs are golden. Remove and set aside on kitchen towel to drain
- olive oil
17
In a separate pan, melt a knob of butter. As soon as it begins to foam, add the butternut squash, carrots and parsnip and cook until lightly golden
- 1 knob of butter
18
Heat the other knob of butter in a separate pan and cook the spinach until just wilted. Season to taste with salt and set aside in the warm pan
19
On each plate, line each ring with the grilled courgette and then fill it with the hot potato and leek mixture and a little spinach on top. Carefully slice the chicken and arrange it neatly on a small bed of spinach followed by the pan-roasted vegetables
20
Cut the sausage in half at an angle and place next to the courgette. Reheat the sauce and gently pour over and around the plate to finish. Serve immediately
