PRESERVED CITRUS AND RICOTTA STUFFED CHICKEN BREAST, CELERIAC FONDANT, PANCETTA WAFERS AND GREEN OLIVE TAPENADE
Pancetta Wafers – Serves 1
Line a flat gastro tray with parchment and lay the pancetta out flat. Place another piece of parchment on the top and place the same sized tray on top of the parchment, this with keep the pancetta flat and also stop it from blowing away in the oven as it starts to dry out. Place the trays into the oven and cook on 170°C for around 12 minutes cheack their progress after 10 mins as it doesn’t take much for the pancetta to burn. When it has dried out take the top tray off and cool in a safe place. It is very delicate so be very gentle with the tray, all you have to do is lightly bump into something and they will break.
Preserved Citrus and Ricotta stuffed Chicken supreme – Serves 1
In a bowl mix together the ricotta, egg, lemon puree, marjoram, zest, goats cheese and bread crumbs. Season to taste and put into a piping bage with a medium round nozzle.
Make a pocket into the side of the thick end of the chicken right next to the bone be careful to put a hole in the end of the pocket or the filling will ouz out. Get you piping bag and fill the pocket of the chicken with the ricotta mix. Seal the breast skin side down first in a hot oiled pan. Get the skin nice and crispy. Once the skin is golden sear the other side. Finish the breast in a hot oven for 20 mins. With the rest of the ricotta mix pipe out round high dumping on another bake tray and cool on 180°C for 15 mins until firm.
Celeriac Fondant – Serves 3-4
Peel the celeriac and slice width long 2cm thick rounds. Using a cutterand utilising as much of each slice cut out small round discs , lay these in a parchment lined ½ sized deep gastro and pour the milk around them so in comes at least 1/3 of the way up the sides of them. Then dolp the butter around and season. Bake in the oven for roughly 30 mins until the soften and start going golden on the top.
Green Olive Tapanade
Blend all the ingredients in a blender or food processor leaving the olives a little bitsy.