Chicken Sausage Roll with Cauliflower and Pistachio

Name: Chicken Sausage Roll with Cauliflower and Pistachio
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 x 1.8 kg organic chicken; 50 ml olive oil; 4 cloves garlic, minced; ½ teaspoon cumin seeds, roasted and ground; 1 teaspoon sea salt; ½ cup parsley leaves; 2 cups coriander leaves, tightly packed; ½ teaspoon freshly ground black pepper; 250 ml extra virgin olive oil; 2 teaspoons sherry vinegar; sea salt and freshly ground black pepper; 30 g shelled pistachios, extra, finely chopped; 2 litres White Chicken stock (see Essentials); 30 ml fish sauce; 120 ml Pedro Ximenez sherry; 5 cloves garlic, chopped; 1 teaspoon freshly ground black pepper; 1 tablespoon chopped oregano; 1 tablespoon chopped parsley leaves; 40 g shelled pistachios, roughly chopped; ½ batch Creme Fraiche Pastry (see Essentials), rolled out into 2 rectangular sheets; 1 egg yolk; ¼ cauliflower; 2 slices Iberian ham, cut into fine julienne strips; 100 g speck, diced; 2 teaspoons sea salt; 1 teaspoon freshly ground white pepper; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 teaspoon cumin

Preparation info

Serves
6

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

The detailed preparation for this whimsical play on the iconic ‘sausage roll’ is rewarded by its elegant appearance and divine taste – all those wonderful flavours captured within its skin. Most of the work can be done beforehand, to the point where you bake the chicken roll, making it an ideal dish to serve when you want the wow factor without being absent from the table for too long. The cauliflower couscous pays homage to Ferran Adria’s brilliance, a reminder of one of the first t

Ingredients

Europe
Spain
Mediterranean
Pie
Catalonia

Ingredients

Method