A ballotine is traditionally a deboned leg of chicken or duck, stuffed, tied and rolled and steamed, poached or baked. Nowadays chicken breast and various cuts of red meat are also used to make a ballotine - really a fancy way of saying a stuffed and rolled piece of meat. I stuffed chicken breasts with Mediterranean Delicacies basil pesto and topped with their Olive Tapenade and bread crumbs.
Kedgeree has always been a versatile dish to use up left overs. In the Cape it is served with a fish (often smoked) like haddock, flaked and boiled egg. The rice is spiced with masala fried with onions. In this recipe, I teamed the Mediterranean Delicacies Peppered Mackerel with their hummus that I spiced using cayenne pepper. A spicy, satisfying meal that showcases the lovely smoked peppered mackerel fillet.
I was given the challenge of preparing dishes with combinations chosen by Medi Deli - in this case their little pack of marinated octopus salad with their tahini paste. I decided to keep the octopus in a salad and combine it with salad leaves, grilled aubergine, mint and tahini (the last three ingredients are such willing partners as it is). Food and the Fabulous endorsed project and news of travel to Monaco today.