Author Topic: Mini Spanish Chicken Ballotines  (Read 9103 times)

Offline Thermomixer

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Mini Spanish Chicken Ballotines
« on: April 17, 2009, 11:08:39 am »
Name of Recipe: Mini Spanish Chicken Ballotines

Number of People: 6

Ingredients:

6 chicken thighs, preferably with skin on,
bone out (you can easily bone them yourself)
75 g day-old white bread,
cut into pieces and partly frozen
2 cloves garlic
1 medium onion
30 g olive oil
80 g Chorizo, cut into chunks
50 ml white wine
2 Tbsp olives, pitted (green and/or black)
1/2 tsp salt
1/4 tsp freshly ground black pepper

Preparation:

Take chicken thighs and remove any pieces of bone.  Flatten out slightly with a rolling pin or meat mallet.  Keep aside while preparing filling.

Place bread into TM bowl and grate for 10 seconds on speed 7.  Remove to a bowl and keep aside.

Place garlic and onion into TM bowl and chop for 10 seconds on speed 7.  Add oil and sauté for 5 minutes at 100°C on speed 1. 

Add in Chorizo and chop for 5 seconds on speed 5.  Sauté for another 5 minutes at 100°C on speed 1.

Place breadcrumbs, wine, olives, salt and pepper into bowl and blend for 30 seconds on Reverse and speed 3.

Take 6 pieces of greased aluminium foil and place the chicken fillets, skin side down, on to the foil.  Divide the filling up between the fillets and using the foil to help, roll the fillets into bonbons with the stuffing enclosed by meat.  Wrap each parcel with some plastic cling film.

Place the chicken parcels into the Varoma.  Place 700 ml water into the TM bowl and position the Varoma.  Cover and steam for 20 minutes at Varoma temperature on speed 2. 

After the time has been reached, set Varoma aside still covered and leave for 5 minutes to cool before undoing the packages. 



« Last Edit: August 09, 2009, 03:16:22 pm by Thermomixer »
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Offline Gralke

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Re: Mini Spanish Chicken Ballotines
« Reply #1 on: April 17, 2009, 11:24:25 am »
Sounds nice - in Portugal we can buy the lovely Iberian pig chorišo - they grow them in the Alentejo (the pigs, not the chorišos lol)
I liked the look of this recipe - is it difficult to remove the bone, without ripping the skin?
Barbara
« Last Edit: April 17, 2009, 11:29:07 am by Gralke »
Barbara

Offline Thermomixer

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Re: Mini Spanish Chicken Ballotines
« Reply #2 on: April 17, 2009, 03:03:21 pm »
Very easy to remove the bone from the inside of the leg.  You don't need the skin, but the fat does help give more flavour and it looks better with skin.
Thermomixer in Australia

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Offline bron

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Re: Mini Spanish Chicken Ballotines
« Reply #3 on: April 18, 2009, 09:01:56 am »
Guess I am really lucky! In my supermarket Mercadona, I can buy chicken thighs in a lovely pack already boned with the skin left on. How fab is that! They are delicious! Even just grilled on the BBQ. Thanks Thermomixer will print this one and try it next week when I next get to Mercadona!
Amanda

Spain

Offline bron

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Re: Mini Spanish Chicken Ballotines
« Reply #4 on: April 18, 2009, 09:04:08 am »
What did you serve it with? Looks like Pisto. Have you ever made pisto? Have a fab recipe for that? Do you call it ratatouille there?
Amanda

Spain

Offline judydawn

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Re: Mini Spanish Chicken Ballotines
« Reply #5 on: August 09, 2009, 07:22:39 am »
Sorry Thermomixer, you forgot to add the breadcrumbs back in here too.
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Mini Spanish Chicken Ballotines
« Reply #6 on: August 09, 2009, 03:16:48 pm »
Ta  :-* done JD
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Offline Halex

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Re: Mini Spanish Chicken Ballotines
« Reply #7 on: January 12, 2014, 12:01:57 am »
Bumping this as its a Varoma recipe.
Mum to Crown Prince......