Winner '13: Joanne Donohoe


FABULOUS FOWL, sponsored by Moy Park

FABULOUS FOWL, sponsored by Moy Park

2 chicken breasts Olive or rapeseed oil
For the stuffing:
  • 1.5oz breadcrumbs
  • 1.5oz butter
  • ½apple, peeled and chopped finely
  • ½ onion, peeled and chopped finely
  • 2 springs of thyme, chopped

For the sauce:
2 rashers
2 springs of thyme
150mls apple juice (Walsh's)
3 tspcremefraiche

  1. Fry the onions and apple for the stuffing slowly in olive oil until tender, add thyme leaves and butter and cook for 2-3 minutes. Add the bread crumbs and season. Leave aside to cool.
  2. Lay your chicken breasts in between 2 sheets of cling film and pound out until approx 1cm thick.
  3. For each chicken breast lay another sheet of cling film out on a work surface. Grease it with butter/oil, season with some salt and pepper and place the flattened chicken breast on top. Place your stuffing evenly on top of the chicken. Use the cling film to help you roll up the meat, starting from the longest side to get a long, thin sausage. Roll it nice and tightly. Keeping the roll tight, twist it at each end, like a cracker. This will seal it so no water gets into it when it's poached.
  4. Fill a pan with water and bring to the boil. Sit the ballotine in the water and over a gentle heat, poach it for 15-20 minutes.
  5. Fry off the bacon until crispy. All the apple juice, cream fraiche and thyme and reduce by half. Season.
  6. Take the chicken out of the water and carefully peel off the cling film. Heat some oil in a frying pan until very hot, and then fry your ballotine until it's nice and golden all over. Slice it into 4 or 5 pieces and serve with the sauce.

Joanne Donohoe

"This dish was originally my sister's but I fancied it up by making a ballontine with the chicken. She now prefers my version! I won a local recipe competition with it last year and now I get requests for it all the time. It is definitely a crowd pleaser and I love making it."



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