Chorizo Stuffed Chicken with White Bean Salad & Baba Ganoush

1.

Puree chorizo in food processor and transfer to piping bag.

2.

Lay down Jamon, slightly overlapping on plastic food wrap. Lay chicken on jamon to cover width and pipe chorizo down centre. Roll tightly to form a cylinder and tie both ends. Cook at 120C to reach an internal temperature of 60C. Set aside

3.

Before serving, brown gently on flat top to crisp jamon and bring to temp in oven.

1.

Place eggplant on an open flame and burn on all sides for about 10 minutes until very soft and burnt skin. Set on chopping board and peel burnt skin off being very careful with the steam. Remove stem and put in a bowl with the rest of the baba ganoush ingredients.

2.

Mash with a fork to a rough consistency – do not use food processor or blender.

1.

Toss all white bean salad ingredients and stir to combine. Season to taste with salt and pepper. Set aside.