David Gallienne meets a Cretan cuisine enthusiast in Normandy. With Maria, he takes on the challenge of concocting chicken ballotines stuffed with feta, olives and andouille de Vire. An astonishing, but tasty mixture to see on Saturday at 11:15 a.m. on France 3 Pays de la Loire.
This week is dedicated to discovery for our starred chef, David Gallienne!
In Messei, in Orne, David Gallienne meets Maria. This luminous Cretan left her island to settle in Normandy eight years ago. Like our chef, Maria is passionate about cooking. His credo? Combining the flavors of his native land with those of his adopted region.
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Our cook challenges David: to prepare chicken ballotines stuffed with feta, olives and andouille de Vire.
To stock up on Cretan products, nothing could be simpler, just go directly to Maria’s grocery store. For Andouille, on the other hand, only one possible destination: Vire.
It is in this commune of Calvados, and from one of its last artisan butchers, that our chef gets his supplies. Jean-Paul reveals step by step the stages of manufacturing this flagship product of the region.
Back in the kitchen, David takes part in a complex exercise for a Norman like him: swapping butter and cream for the key ingredients of the Cretan diet. But don’t panic, the result lives up to your expectations.
For the risotto
- 2 eggplants
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- 1 L of vegetable broth
- 25 cl of white wine
- 200 g of Xinochondros
- 10 cl of olive oil
For the ballotines
- 5 chicken breasts
- 300 g of Vire andouille
- 200g feta
- 5 dried tomatoes in olive oil
- 10 black olives
- 1 clove of garlic
- 1 shallot
For the risotto
- Cut the eggplant and onion into small cubes then crush the garlic clove with the back of a knife
- Cook the Xinochondros in a pan then add the vegetables
- Cut the tomatoes, add them to the mixture, cover the pan with a cloth and cook for 20 mins
For the ballotines
- Pit and cut the olives, tomatoes, feta, garlic and shallot then mix everything in a salad bowl and set aside.
- Cut the andouille into small cubes, add it to the mixture
- Cut the chicken breasts so you can stuff them
- On plastic film, put the stuffing in the chicken breasts then form sausages
- Immerse the ballotines in boiling water for 10 minutes
- Cool them in iced water
- Remove the ballotines from the plastic film
- Bread the ballotines by dipping them in flour, egg, and breadcrumbs, then fry them in olive oil
- Enjoy your food !
Article written in collaboration with Jonathan Pasqué.
The Taste of Norman Meetings is Saturday September 23 at 11:15 a.m. on France 3 Pays de la Loire.
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