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Chicken and Skirlie Ballotine with a Coq au Leekie Risotto

Chicken and skirlie ballotine served on a bed of coq au leekie risotto
  • Preferred menu selling price: £10.00
  • Skill: 4 Eggs
  • Recipe Type: Plated Spec
  • Perfect For: Banqueting, Main Courses
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

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

Allergens

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Sub-recipe Allergens

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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

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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