|
With a sharp knife, carefully bone the chicken breast. Lay the breast, skin side down, on a double thickness cheesecloth and form a rectangle. Cheesecloth must be larger than breast. Remove tendons and discard. Remove fillets on each side of breast, cut in half lengthwise and reserve. Cut breast to uniform 1-inch (2 cm) thickness, by slicing horizontally into thicker sections. Use trimmings to patch areas with little or no meat. Sprinkle salt, pepper, cumin and thyme on top and drizzle with brandy.
Cover breast with plastic film and pound meat to flatten slightly. Remove film.
Smooth half of stuffing over turkey’s breast, leaving a 1-inch (2 cm) border. Cover stuffing with a layer of ham. Smooth remaining stuffing over ham. Center turkey fillets lengthwise and fold remaining ham around them. Sprinkle powder gelatin on top.
With the long side of breast towards you, roll breast carefully to form a cylinder. Fold cheesecloth over to enclose and twist ends. Tie ends with a string.
Preheat oven at 350 °F (180 °C).
In a medium size pan, heat butter with olive oil and soy sauce. Add stock. Pour in a deep oven pan and place turkey ballotine. Baste stock on top of turkey. Cover tightly with aluminum foil and cook for 1 ½ hour basting frequently or until juices are clear when breast is pricked with a skewer.
Transfer ballotine to a rack to cool. Up to this stage ballotine can be made 1 day ahead, and kept refrigerated, covered in the cooking liquid.
Unwrap ballotine. Strain cooking liquid and transfer to a medium size pan. Add port wine. Reduce and thicken with arrowroot diluted in cold water. Add cream and season to taste.
Cut ballotine in thick slices and serve warm with the sauce. Serve together with Sweet ginger carrots.
|
){kind=small}
