BALLOTINE OF PHEASANT, TARRAGON MOUSSELINE, POTATO & BLACK PUDDING TERRINE, SAVOY & KALE

John Blenkiron

John Blenkiron

30th November 2023
John Blenkiron

BALLOTINE OF PHEASANT, TARRAGON MOUSSELINE, POTATO & BLACK PUDDING TERRINE, SAVOY & KALE

125 min

Hearty seasonal pheasant dish featuring tarragon, potato, black pudding, savoy and kale  

Ingredients

Ballotine

  • 4 x pheasant breasts butterflied
  • 1x extra breast for mousseline (blended)
  • 8x slices serrano ham
  • 4x sprigs tarragon
  • 12 juniper berries ground
  • 150ml double cream
  • Pinch of sea salt and ground black pepper
  • 1 small savoy cabbage
  • 4oz marron chestnuts
  • Deep fried kale to garnish

Madeira sauce

  • 250ml strong chicken stock
  • 100ml Madeira
  • 50ml ruby port
  • 25 ml brandy
  • 1 tsp tomato puree
  • 50g shallot
  • 2 cloves garlic
  • 2 sprigs tarragon
  • 2 sprigs thyme
  • 50g butter diced and chilled to thicken sauce (monte au buerre) at the end

Potato and black pudding terrine

  • 500g of a floury potato
  • 250g of a good black pudding such as Doreens
  • 100g butter
  • 100g shallots
  • 4 sprigs of thyme petals
  • ½ tsp salt
  • ½ tsp white pepper

Method

Ballotine

Blend 1x pheasant breast till smooth
Finely crush juniper berries using a broad knife blade
To make the mousseline fold in the tarragon, salt and pepper, ground juniper berries and cream with the blended pheasant breast
Cover a chopping board with cling film
Place 2 x slices of serrano side by side
Lay butterflied breast on serrano, spread with mousseline and roll tightly, tie ends with strips of cling film to make the ballotine
Steam for 10 minutes
Allow to cool and set for 30 minutes, remove cling film
Finely chop the savoy cabbage and then steam in an emulsion of 100ml of water and 50g of butter with a tight fitting lid until tender.
Chop the chestnuts and fold through the cabbage and season lightly
Roast the ballotine in foaming butter for 10 minutes at 180 degrees
Take a few kale leaves and deep fry at 180 degrees for 45 seconds, then place on kitchen towel

Madeira sauce

Lightly sweat chopped shallots, chopped garlic, tarragon and thyme in a teaspoon of butter, add tomato puree and cook for 30 seconds, add madeira, port and brandy and flambe, reduce by 50% then add chicken stock simmer till reduce by 30%, remove from heat

Potato and black pudding terrine

Grate the potato and crumble black pudding
Slice the shallots and gently cook in butter
Place the above ingredients plus thyme petals and salt and pepper in a vacpac bag, smooth out to a rectangle 8” x 8” and steam for 45 minutes then blast chill.
When chilled remove and portion into 3oz triangles and lightly fry to colour in a little butter

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