Ballotine of Corn Fed Chicken, Truffle Mash, Sweet Carrot puree, Braised Gem Lettuce, Shaved Truffle, Baby Onions, Pickled Grapes

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.

Mash Potato


1 head garlic you will have some leftover

2 tbsp olive oil

2.5kg Red rooster potatoes about 2-3 large potatoes, peeled and cut into 1.5" cubes

1/2 cup chicken broth

1/4 cup heavy cream

2 tbsp butter

4 tbsp truffle oil

1 tsp kosher salt

1 tsp freshly ground pepper


• Preheat oven to180 degrees.

• Cut off the top of the head of garlic to expose the open tips of the cloves. Place on a piece of aluminum foil and drizzle with 1-2 tbsp olive oil, making sure it soaks down into the open cloves.

• Wrap the foil around the head of garlic to make an enclosed foil packet, and roast in the oven for 30 minutes. Remove from oven to cool.

• While garlic is roasting, cover the potato cubes with cold water in a large pot and put on the stove on high heat to boil. Once the water begins boiling, turn down the heat to medium high and continue boiling for 15-20 minutes or until potatoes pierce easily with a fork.

• Drain the potatoes and return to the pot. Mash 4 cloves of the roasted garlic into a paste and mix into potatoes, along with chicken broth, cream, butter, 3-4 tbsp truffle oil, salt, and pepper. Mash until fluffy. Use more garlic if you'd like, (you have a whole head!) but beware of overpowering the truffle oil! - I'd taste it first as written before deciding whether to add any more.

• Add more salt and pepper if you'd like, to taste.

• Drizzle a little extra truffle oil on top of the potatoes before serving, if desired.

Carrot Puree


• Peel 1 kg of carrot and grate.

• In a pan of boiling water, add the carrot and cook for 5 minutes

• Then in a food processor blend until smooth and pass through a fine chinois.

Braised Gem Lettuce


1 Head gem lettuce

1 x orange

250ml chicken stock

1 clove

1 bay leaf


• In a pan add chicken stock, orange, clove and bay leaf and bring to the boil.

• Add the gem lettuce to the boiling stock for 2 minutes remove and cool

Ballotine Chicken


1 X chicken breast


• Wrap your chicken breast in cling film to make the shape of a long cylinder and steam for 20 minutes

• Take the chicken out of the cling film and in a frying pan with 10ml of vegetable oil slowly crisp the skin until golden brown.

Braised Baby Carrots


2-3 Baby Carrots


• Trim and peel carrots and boil in salted water until soft.

• Melt butter in a pan a brush the carrots and add Malden salt

Pickled Red Grapes


50g red seedless grapes

10ml white wine vinegar

10ml water

10g sugar


• Add vinegar, sugar and water to a pan and bring to the boil until sugar dissolves

• Half the grapes and add the pickling liquor and leave for 20 minutes

Baby Onions

Peel baby onions and roast in the oven at 120 degrees until golden.

Shaved Truffle

Shave truffles on a mandolin slicer and use a 25ml pastry cutter to cut in to circles

Dish Assembly

• On the bottom of the plate place your carrot puree and drag across the plate

• Slice your chicken and place at the side of the puree,

• Add you gem lettuce to the plate and scatter your onions and grapes around the plate

• In a piping bag add mash potato to the plate and place your black truffle circles on top and place baby carrots in the middle of the plate