Chicken Cordon Bleu — like nothing you've ever seen before

You've surely seen many versions of chicken Cordon Bleu but not one quite like this We begin the recipe by preparing the filling We cut a good slice of York ham into small cubes about 3 or 4 millimeters in size no larger Remember that the full list of ingredients is available in the video description For this recipe I recommend using York ham as using serrano ham would overpower the filling and end up masking the chicken's flavor We continue with the cheese cutting it into small cubes The size isn't crucial here since the cheese will melt when we prepare the filling In this case I've used a good Gruyère but you can also achieve excellent results with a Comté or even a Parmesan Finally in a saucepan we pour in the whole milk and flavor it slightly with nutmeg We add salt and white pepper to taste stir and bring to a boil We lit the fire and began by preparing the rum In a saucepan we melted the butter and once it was melted we added the flour We cook it over low heat for a couple of minutes to eliminate the raw flavor Next we gradually incorporate the milk and continue cooking for a couple more minutes stirring constantly Sauces made with milk always risk sticking to the bottom Now is the time to add the Gruyère cheese we had cut into small cubes We keep it on very low heat stirring constantly and by continuing to stir we let the cheese gradually melt Once the cheese is fully melted add the ham as well also cut into cubes We extend the cooking by one more minute remove from the heat and let it cool slightly before proceeding Once the filling has cooled to room temperature transfer it to a disposable ping bag If you're enjoying the video give us a like subscribe and hit the notification bell—your support is pure energy for the channel We prepared some acetate tubes about 2 centimeters in diameter and roughly 12 centimeters long And we carefully fill them making sure they are well-packed Once they'ready and fully filled we'll put them in the freezer to set For the chicken the first step is to singe it with a kitchen torch to remove any remaining traces of feathers or fuzz I'll take a breast though you can buy the breasts directly at home and then you'll leave later As you can see we'removing the tenderloin and skin from this breast Once the skinless fillet is removed we'll store it in the refrigerator to chill thoroughly making it easier to slice later We cut the chicken breast lengthwise into thin slices yielding pieces about half a centimeter thick We placed them on a plate and seasoned both sides with salt and pepper Then we place them in a vacuum bag If we don't have one we lay them on plastic wrap and cover them with another layer of plastic wrap Next we flatten them using a meat mallet or any household tool you typically use to pound meat You should make sure it's thin enough and about 7 centimeters wide so you can easily roll it up over the filling For the potatoes we start by spreading a bed of salt on a baking tray and then place the potatoes on top We bake them in the oven at 180 degrees for about 50 minutes though keep in mind this always depends on their size Once cooked and tender peel them and cut into large pieces In a bowl pass the potatoes through a food mill using the medium-sized sieve with holes about 3 millimeters in diameter Meanwhile in a small saucepan melt the butter over low heat We cook it until it turns a light hazelnut color Add the milk mixed with the cream bring to a boil for one minute then remove from the heat Pour this hot mixture over the potato puree in the bowl and stir thoroughly until you achieve a smooth evenly blended consistency—make sure it's well worked We season it with salt and flavor it with black pepper then keep the puree warm In a small saucepan sauté the chopped shallot in butter for a few seconds then add the conut milk and simmer for just one minute After the time has passed we add the tandoori mix well and cook for a few more seconds We're adding the chicken stock I've left a link to the video up there on the right We let it simmer for a couple of minutes until the sauce thickens slightly We extinguished the fire removed the solids and strained the sauce through a fine-mesh sieve Keep the sauce finely strained and hot We'll start by stuffing the chicken First remove the plastic wrap from the filling cylinders and place them on a plate ready to use Next we lift the parchment paper and place the cheese and ham cylinder in the center of the chicken If necessary we'll trim it slightly to achieve a neat uniform shape Then we carefully roll it up making sure it's completely and evenly covered We coat the chicken first in flour then in beaten egg making sure it's well covered and finally in breadcrumbs We set them aside in the fridge until ready to cook Heat the oil until it reaches about 165 degrees We fry the chicken cordon bleu rolls in batches until golden brown Once they reach our desired doneness we remove them and let them rest on a plate lined with paper towels That way we can remove the excess fat And as I've said we're doing them one or two at a time at most to keep the cooking under proper control Here you can see one cut in half the inside shouldn't be fully melted it should remain nicely creamy We placed a 10-centimeter-diameter ring in the center of the serving plate We fill the potato press with hot mashed potatoes and press down on the mold allowing threads of mash to fall into the ring We remove the ring and place the whole chicken cylinder atop the puree Then we add a few aromatic herbs and some small radish slices to provide contrast It serves as decoration but also adds fragrance and flavor We finished the dish by pouring the conut and tandoori sauce around the puree I’d like to remind you to take part in the survey to help choose the special recipes we’ll prepare for Valentine’s Day Hello See you in the next video