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Chicken and Skirlie Ballotine with a Coq au Leekie Risotto

Ingredients

This recipe makes portion(s).

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Required Sub Recipes

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Equipment Needed

Serving plate
Pan (for risotto)
Saute pan (crisp the chicken)

Allergens

Sub-recipe Allergens

Method

Cook or reheat your risotto, ensure to reach a temperature above 75°c.

Swirl the prune puree on the base of the plate.

Follow the sub recipe for your chicken.

Remove the crisp skin to use as a garnish to add height to the plate.

Place the risotto on the centre of the plate and top with the chicken.

Finish with the jus and serve.

Nutritional Information

Nutritional data per portion, view full nutrition table

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