Recipes

William Hemming’s Corn-fed chicken & ballotine, broad beans, charred sweetcorn & lemon verbena

Head Chef of Simpson’s in the Strand, William Hemming shares a recipe from his reopening Bill of Fare.

Chicken breast - Ingredients

4 corn fed chicken breasts
4 sprigs of lemon thyme
1 clove garlic sliced
1 pinch black pepper
20g nut butter melted
4 small sous vide bags

Method

Trim and remove the fillet from the breasts and set aside for the farce (stuffing). Brush each breast with nut butter and season with black pepper. Then place a sprig of thyme and a couple of thin garlic slices in the sous vide bag. Place the chicken gently into a bag, ensuring that the breast sits straight. Vacuum pack to max and place in the fridge. To cook the chicken breast, place in a water bath at 68 degrees for 15 minutes. Remove from the bag and lightly season with Cornish sea salt. Heat a pan with corn oil and seal the breast until the skin is golden. Place to rest in a holding cupboard set at 68 degrees.

Pancetta & Ballottine

Step 1: Chicken farce - Ingredients

200g chicken trim and breast fillets
100g cream
5g Parsley leaves
2g Tarragon leaves
1g Cornish sea salt
1 pinch white pepper

Method

Place all the ingredients, except for the cream, into a food processor and blitz using short pulses. Clean down the sides of the bowl a couple of times. Once the mixture is smooth, slowly add the cream to mix. Pay extra care that the mix does not run for too long as the cream may split. Once the mix is smooth, remove from the bowl and pass through a sieve. Put the farce in a piping bag.

Step 2: Prepare breast and rolling ballottine - Ingredients

1 skinned corn fed chicken breast
12 slices of pancetta
Cling film to roll ballottine
1 disposable piping bag with farce mix

Method

Butterfly the chicken breast and place between two sheets of baking paper. Set aside in the fridge to rest for 10 minutes. Lay out the cling film onto the worktop and lay the pancetta neatly over it. Place the prepped breast just above the baseline of pancetta. Open the piping bag using a knife and, ensuring the cut is straight and roughly 1 cm in diameter, pipe the farce along the chicken breast across the entire length. Gently roll the breast over the farce using the pancetta to roll around. Then, carefully wrap the cling film around until it resembles a sausage shape. Ensure there is no air within and close each end using ties. Cook in the water bath at 68 degrees for 25 minutes before removing gently from the cling film and placing on an oval pan (heat the pan with a small amount of corn oil). Seal the ballottine with closure line of the pancetta facing down, then gently roll the pancetta backwards and baste using a spoon to achieve an all round even colour. Rest the ballottine in the holding cupboard set at 68 degrees

Sweetcorn

1 corn on the cob
1 pinch smoked paprika
1 pinch salt
1 pinch pepper
10g Nut butter

Method

Clean the leaves from the corn on the cob and remove any strands. Brush with nut butter and season with salt, pepper and paprika. Place inside a sous vide bag and seal on maximum. Steam for 45 minutes and then chill in a bowl of iced water. Remove from the bag and place on a metal tray. Burn the corn with a blow torch, lightly scorching the cob. Cut down the length of the corn, breaking little clusters, rotate and repeat. Set large clusters aside and reheat gently when ready to plate up. Use any smaller pieces of corn with the broad beans.

Broad beans and sweet corn

200g broad beans
50ml Dashi stock
Salt
Pepper
Butter

Method

Blanch the beans briefly in hot water and place in a sauce. Add the dashi stock and simmer gently and season. Add butter, sweet corn trim and emulsify. Set aside on a tray with a cloth over it. Pan.

Jus Infused with lemon verbena

1 kg chicken wings
4 tbsp vegetable oil
1 litres brown chicken stock
75 g sliced shallots
5 white peppercorns
A few sprigs lemon verbena

Method

Chop each chicken wing into three pieces. Heat the oil in a large heavy-based frying pan set over a high heat. Add the wings and fry for four to five minutes, turning, until browned. Using a perforated spoon, remove the wings from the pan. Drain off the oil, then put the wings back in the pan. Pour in the stock, add the shallots, peppercorns, and lemon verbena. Bring to the boil, then reduce the heat to very low and simmer, uncovered, for two hours. Pour into a colander set over a large bowl. Place a heavy pan on top of the wings to squeeze out the liquid and leave to stand for 40 minutes. Discard the bones, and then pour the liquid through a muslin-lined sieve set over a clean bowl. Leave to chill. Skim off any fat once it has solidified. Reheat when required for service. The sauce should not be over reduced and it should remain light and aromatic.

Arrange the components of your dish.