Chicken and morel sausage roll recipe

Name: Chicken and morel sausage roll recipe
Yield: 2 Servings
Ingredients: Chicken: 2 skinless; Morels: 20 dried; Puff Pastry: 200 g; Egg: 1 large; Milk: 200 ml; Cream: 200 ml; Shallot: 1; Bay Leaf: 1; Allspice: Pinch ground; Bread: 6 slices white; Morels: 1 tsp; Veal: 100 ml; Sherry: 50 ml pedro ximenez; Black Truffle: 1 tbsp chopped; Chives: 2 tbsp snipped; Veal: 200 ml; White Truffle Oil: 1 tbsp; Olive Oil: 3 tbsp; Tomato; Chives: Snipped

Serves 2
Medium

Ingredients

2 skinless Chicken
20 dried Morels
200 g Puff Pastry
1 large Egg
Panada
200 ml Milk
200 ml Cream
1 Shallot
1 Bay Leaf
Pinch ground Allspice
6 slices white Bread
Morel Reduction
1 tsp Morels
100 ml Veal
50 ml pedro ximenez Sherry
1 tbsp chopped Black Truffle
2 tbsp snipped Chives
Sauce
200 ml Veal
1 tbsp White Truffle Oil
3 tbsp Olive Oil
Tomato
Snipped Chives

Directions

Steps

1 Done	Panda Make a panada by simmering the milk, cream, shallot, bay leaf and allspice for 5 minutes.
2 Done	Place the bread into a metal bowl and pour the mixture onto the bread, whisk until smooth and allow to cool.
3 Done	Soak 20 dried morels in boiling water for 10 minutes, remove stalks and roughly dice then set aside.
4 Done	Morel Reduction Place half of the morel water into a saucepan along with the morel dust, jus and pedro ximenez sherry.
5 Done	Bring to the simmer and reduce to a glaze.
6 Done	Allow to cool and add the chopped truffle and snipped chives.
7 Done	Filling Place chicken breasts into a food processor and blitz to a pulp.
8 Done	Add the panada and the morel reduction.
9 Done	Whizz together until combined well, scraping down the sides of the machine if necessary.
10 Done	Add the chopped morels and season with salt and pepper.
11 Done	Roll half of the mixture tightly in a large piece of cling film to resemble a long sausage and secure the ends. Repeat with the rest of the mix.
12 Done	Bring a large pan of water to the simmer and poach the sausages for 15-20 minutes until cooked through. Plunge into iced water until completely cold then remove cling film and pat dry.
13 Done	To Finish Roll out the puff pastry to 3-4 mm as evenly as you can. Brush with the egg yolk and place one of the sausages into the centre and roll the pastry around it to resemble a large sausage roll. Allow to rest in the fridge.
14 Done	Brush with more egg yolk before baking in the oven at 220°C until crisp and golden.
15 Done	Meanwhile, make the sauce by heating the veal jus with the truffle oil, olive oil, tomato concasse and chives.
16 Done	Simply slice the sausage roll, place into a white bowl and spoon over the jus.