pictures ANDREW FLORIDES, WWW.ANDREWFLORIDES.CO.UK | words FRANCK PONTAIS, WWW.FRANCKPONTAIS.COM
RECIPE
FRANCK PONTAIS
Turkey Ballotine with red Cabbage and Caramelized Fresh Figs
DO GIVE A FIG IT'S CHRISTMAS SE RV E S 4
Ingredients 350g of turkey 4 Cumberland sausages 3 slices of Parma ham ½ red cabbage 100g Brussels sprouts 6 fresh figs 2 tbsp of redcurrant jelly 200ml of chicken stock Icing sugar, to dust 10g of flaked almonds 10g of unsalted butter 1 tsp of vegetable oil Seasoning
THIS MONTH OUR FRENCH CHEF FRANCK PONTAIS BELIEVES HIS TURKEY RECIPE IS WELL WORTH THE EFFORT FOR CHRISTMAS!
METHOD
wrapping up all the ingredients tightly
For the cabbage
in order to form a ‘sausage’. Poach the
Finely slice the cabbage and cook in
‘ballotine’ in simmering water for 25
a saucepan. Cover on a low heat for
minutes.
15 minutes with 100ml of the chicken stock, and 1 tablespoon of redcurrant
For the figs and redcurrant sauce
jelly. Season to taste.
Cut the figs into two and place them on a tray, the flat side facing up. Dust
For the ‘ballotine’
them with icing sugar. In a non stick pan
Place some cling-film on your work
and on a medium to high heat, place
surface and lay the slices of Parma ham
the butter and oil together. Wait until
on top. Scallop the turkey and lay on
the butter has melted and place the
the Parma ham. Arrange some cooked
figs face down in the pan. Caramelize
cabbage in the centre and lay the
the figs for three to five minutes and
sausages on top. Season well with table
deglaze with the chicken stock, add the
salt and ground white pepper. Using
redcurrant jelly and cook for another
the cling-film, make the ‘ballotine’ by
two minutes. Reserve the figs and pass the sauce through a sieve - reduce if necessary.
Let our French chef cook for your private dinner parties, and for those who really enjoy cooking, he also offers master classes, for all abilities, in your own home. More information is available at www.franckpontais.com
To plate up Cut the chicken ‘ballotine’ into slices and serve with cabbage, a few Brussels sprouts, the caramelized figs, redcurrant sauce and flaked almond.
77