2020 Cook the Books – Liaison College of Culinary Arts

School: Liaison College of Culinary Arts,  Kitchener

Students: Destiny Moser & Sophie Chartrand-Burke

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Recipe: Chicken Mousseline Ballotine with Squash Puree, Chasseur Sauce and Seasonal Vegetables 

Late summer crops provide sweetness to the vegetables that pair beautifully with the lightness of the  chicken mousseline for a dish sure to be enjoyed by the whole family. 

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Chicken Mousseline Ballotine with Squash Puree, Chasseur Sauce and Seasonal Vegetables

Course Main Course

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Servings 4 servings

Author LIAISON COLLEGE of Culinary Arts, KITCHENER, Destiny Moser and Sophie Chartrand-Burke

Ingredients

Chicken Mousseline Ballotine:

• 4 strips of bacon
• 2 chicken breasts butterflied
• 2 cups (500g) chicken (dark and/or white meat)
• 2 egg whites cold
• 1 – 1 ½ cups (250-350mL) Heavy Cream (35%) cold
• 1 ½ tsp. (7.5g) salt
• 1 tsp. (5g) white pepper
• ½ tsp. (2.5g) ground nutmeg
• 1 tbsp. (5g) parsley finely chopped

Squash Purée:

• 8 cups (2L) water salted
• 2 cups (500g) butternut squash medium dice
• To Taste salt and white pepper

Chasseur Sauce:

• 1 tbsp. (15mL) canola oil
• 2 tsp. (10g) shallots or onions small dice
• 2 button mushrooms sliced
• 2 tbsp. (30mL) white wine
• 2 tbsp. (30g0 tomatoes fillets (or crushed tomatoes)
• ½ cup (125ml) beef demi-glace (or beef stock)
• 1 tsp. (2.5g) chives finely chopped
• 1 tsp. (2.5g) parsley finely chopped
• To Taste salt and pepper

Grilled Seasonal Vegetables:

• 1 tbsp. canola oil
• 4 to matillos halved
• 4 cherry tomatoes whole
• 4 button mushrooms halved
• ¾ cup (100g) fresh peas (or frozen)
• To Taste salt and pepper

Instructions

Chicken Mousseline Ballotine:

• Preheat oven to 375°F (190°C). Place bacon on flat surface and flatten with rolling pin, set aside. Place butterflied chicken breasts on flat surface and pound with mallet until flat. Place chicken breast atop bacon, cover and set aside in refrigerator. Place 2 cups (500g) chicken in food processor, add both egg whites one at a time, once combined, slowly add cold heavy cream in a steady stream to the food processor. Add nutmeg, salt and pepper. Pass mixture through a fine mesh sieve. Add parsley. Remove bacon and breasts from refrigerator; place the mousseline mixture on breasts. Roll breasts and bacon tightly around mousseline to create a cylinder. Wrap tightly in parchment or plastic wrap, then wrap tightly in aluminum foil. Place ballotine in a hot water bath in oven for approx. 35 minutes or until internal temperatures reaches 160°F (71°C). Once cooked, unwrap and set aside to dry out. Heat sauté pan, place ballotine in pan and sauté 4-5 minutes, rotating to crisp bacon. Set aside and keep warm.

Squash Purée:

• Bring 4 cups (2L) salted water and 2 cups (500g) squash to a boil. Reduce to a simmer. Simmer squash for approx. 20 minutes or until soft. Place squash in a blender with salt and pepper, reserving the cooking liquid. Add liquid as necessary for a smooth purée consistency. Adjust seasoning and pass purée through a fine mesh sieve. Set aside and keep warm.

Chasseur Sauce:

• Heat sauté pan, add oil. Add shallots to pan, sauté until translucent. Add mushrooms, sauté until soft. Add white wine, deglaze pan. Add tomatoes, and cook until au sec, then add demi-glace. Adjust seasoning, and strain sauce through sieve. Set aside and keep warm.

Grilled Seasonal Vegetables:

• Toss vegetables lightly with oil. Grill vegetables until cooked through. Season with salt and pepper.
• Cut ballotine into 12 equal pieces and place 3 pieces on each plate. Divide squash purée evenly among 4 plates. Add desired amount of sauce to each plate. Place 2 tomatillo halves, 1 cherry tomato, ¼ (25g) of the peas and 2 mushroom halves per plate.

Notes

Chef Notes:
– Grated nutmeg or grated cinnamon can be added to squash purée for additional flavour. – Vegetables can be sautéed or pan fried rather than grilled.
– As an alternative, try using the chicken skin instead of bacon to wrap the ballotine.

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