Potatoes: Peel the potatoes and cut into large pieces and rinse. Place cut potatoes in a larege saucepan and cover with water. Add a dash of salt and bring to a boil. Cook potatoes until just tender, about 15 minutes. Drain and allow potatoes to cool. Cover and refrigerate until needed.
Carrots: Peel carrot and cut into small batons. Cover and refrigerate until needed.
Cabbage: Cut cabbage head in half, then quarters, and then into 1cm-wide strips. Cover and refrigerate until needed.
Onions: Dice one small onion. Cover and refrigerate until needed.
Garlic: Smash and chop garlic clove. Cover and refrigerate until needed.
Fill a large saucepan with water and bring to a boil
Tear off a sheet of aluminum foil, approximately 12 x 20 inches (cover with cling film on both sides?)
On large cutting board, lay a sheet of parchment paper. Place the chicken breast on one half and fold the parchment paper over the top of it. Use a rolling pin to bash the chicken breast until it is less than 1/4-inch thick and about 4 x 6 inches in size.
Uncover and season the chicken breast with salt and pepper.
Remove the casing around the bratwurst and then place it down the center of the chicken breast.
Using the parchment paper, carefully fold the chicken breast around the bratwurst, ensuring it is completely covered. Set aside for a moment.
On the cutting board, lay the strips of bacon so that they are slightly overlapping. Then place the chicken/bratwurst log at the bottom and roll the bacon around the log.
Place the meat roll onto the foil/cling wrap and roll up tightly and twist both ends like a Christmas cracker.
Carefully place into the boiling water. You may have to put a small plate on top of it to keep it submerged.
Lightly boil for 20 minutes or until the meat reaches 150ºF.
Remove from the boiling water (and dump the water) and let the meat rest for 5 minutes.
Remove meat from foil/cling wrap and drain off any excess moisture.
In a frying pan, heat a bit of oil and then add the ballotine and turn regularly to add color. When it starts to brown, add a tablespoon of butter to the pan.
When it is golden brown on all sides (and 160ºF internally) remove from the pan and let it rest for 5 minutes before carving.
Peel the potatoes and cut into large pieces.
Place in a large saucepan and cover with water and add a bit of salt.
Bring to a boil and then turn down to simmer. Cook until the potatoes are tender when pricked with a fork (~15 minutes).
Drain carefully and allow to cool and dry.
Heat a roasting tray in the oven (375ºF) with a couple of tablespoons of butter.
When the pan is warm and the butter melted, place the potatoes, garlic, and rosemary in the tray. Turn the potatoes to make sure they are covered with the butter.
Place back in oven and turn every 10 minutes until golden brown.
Remove from oven and drain on a paper towel. Serve immediately.
Slow Roasted Carrot
Preheat the oven to 375ºF and line a baking tray with parchment paper.
Cut the carrot(s) into 5cm batons.
Place batons in a bolw and lightly coat with olive oil and seasonings. Toss to coat.
Place onto the lined tray and put into the oven.
Bake for about 30 minutes or until tender.
Remove from oven and either drizzle or toss with maple syrup (or honey).
Bake an additional 5 minutes.
Remove from the oven and drizzle with a bit of fresh squeezed lemon juice.
Cut cabbage into 1cm strips.
Place butter in a medium sized saucepan and melt over a medium heat.
When the butter is fully melted, add the cabbage strips.
Stir and cook until tender.
Melt the butter in a small saucepan.
Add the onion and garlic and sweat until lightly golden.
Add the flour and cook for a couple of minutes.
Combine the stock and the wine and add a portion to the saucepan and cook until it begins to thicken. Repeat until you have added all the liquid.
Continue to cook on a low heat until it is reduced by half.
Add the cranberry sauce and cook until it is combined.
Drizzle the gravy over the ballotine and plate.
First made as part of Sendible's (remote) Christmas party 2020.