Chicken Leg Ballotine and Cauliflower Puree

Ballotine:

• •2 skin-on, bone-in chicken leg quarters
• •4 tsp whole grain mustard
• •Kosher salt and freshly ground black pepper, to taste
• •1 slice Swiss or provolone cheese, halved (use less cheese than the original)
• •8 to 10 fresh basil leaves
• •2 tbsp vegetable oil
• •2 egg yolks
• •1 tbsp water

Cauliflower purée:

• •1 medium head cauliflower, cut into florets
• •1/4 tsp freshly grated nutmeg
• •50 g cool unsalted butter
• •1/4 cup flat-leaf parsley, chopped
• •1 red Fresno chili, stemmed, seeded, and finely chopped
• •Zest and juice of 1 lemon
• •6 garlic cloves, peeled and grated
• •1/4 cup extra virgin olive oil
• •Thinly sliced Fresno chili rounds, for garnish
• •Parsley leaves, for garnish

Ballotine:

1. Preheat the oven to 205 C. Carefully debone the thigh and drumstick from each chicken leg quarter, removing as little meat as possible. Be patient here and use a sharp knife precisely.

2. Lay the chicken skin-side down. Spread 2 tsp of whole grain mustard over each piece, season with salt, top each with half a slice of cheese and basil leaves, then roll tightly into cylinders. Tie each with kitchen twine to hold the shape.

3. Heat vegetable oil over medium-high heat. Pat the chicken dry, season generously with salt, and sear all sides until lightly golden, about 2 minutes per side. Finish in the oven for 15 to 20 minutes until fully cooked through.

Cauliflower purée:

1. Meanwhile, boil the cauliflower until very soft, then drain, reserving a little cooking water. Blend with salt, nutmeg, and a small amount of the water until smooth. With the blender running, add butter gradually. Taste and adjust seasoning carefully.

2. Mix parsley, chopped Fresno chili, lemon zest and juice, grated garlic, and olive oil into a dressing.

3. Remove twine from the chicken, trim the ends, and slice each ballotine into 3 rounds. Plate over a swoosh of cauliflower puree and spoon over the dressing.

4. Garnish with chili rounds and parsley leaves.