Boudin blanc, goat’s curd and olive tapenade

Boudin blanc, goat’s curd and olive tapenade

By
From
Ben's Meat Bible
Serves
8
Photographer
Benito Martin

Ingredients

Quantity Ingredient
500g skinless chicken breasts, roughly diced
2-3 egg whites
crushed ice
500ml pouring cream
1/2 cup goat’s curd, (I like Milawa’s)
sea salt flakes
ground white pepper
olive oil, for greasing
8 teaspoons Olive tapenade
micro leaves, to serve

Method

  1. Place the chicken in a food processor, along with the egg whites. Process for about 5 minutes, until you have a fine paste. Remove and, if possible, push the chicken paste through a fine sieve into a large bowl. Cover and refrigerate for 2 hours.
  2. Fill a large bowl halfway with crushed ice. Place the bowl containing the chicken directly into the bowl containing the crushed ice. Using a rubber spatula or wooden spoon, slowly beat in the cream, a little at a time, followed by the goat’s curd; the mixture should be smooth. Season well with salt and white pepper and transfer to a piping (icing) bag.
  3. Lightly grease 8 dariole moulds with olive oil and place a teaspoonful of olive tapenade into the bottom of each mould. Pipe an equal amount of the chicken mousse into each mould, ensuring there are no air pockets.
  4. Place the moulds in a steamer and steam gently for about 20 minutes, until the chicken is fully cooked. Carefully remove and allow to rest for 5 minutes before serving with a few micro leaves.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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