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16. INGREDIENTS METHOD Almond cream 1. Cover the almonds with water and leave to soak in the fridge overnight. Drain the almonds and rinse well. 2. Blend or process the soaked almonds with the honey, water and salt until very smooth. 3. Pour the contents into a nut milk bag or muslin cloth and squeeze firmly to extract all the liquid. Reserve 150 g of the almond pulp for the stuffing. 4. Just before serving the chicken, warm the almond cream in a saucepan on medium heat, induction setting 6, for 6 minutes then select the keeping warm setting. 5. Stir through the chives and butter. Season to taste. Chicken ballotine with corn and watercress stuffing 1. Remove the chicken tenders and reserve for the stuffing. 2. Combine the miso, 2 tablespoons of the mirin, half of the tamari and the sake in a large flat container. Place the chicken meat side down and marinate overnight in the fridge. 3. Melt the butter in a small saucepan on medium heat, induction setting 6, add the spring onion whites and ginger to the saucepan and cook for 5 minutes until soft. 4. Add the remaining mirin and tamari and cook for 1 minute. Remove from the heat and add the reserved almond pulp. Cool to room temperature. 5. Place half of the watercress on a perforated steam tray and steam at 100°C for 1 minute. Dry the watercress between kitchen paper to dry and roughly chop, season to taste. Reserve the remainder to serve fresh with the chicken. 6. Blend or process the chicken tenders, egg, corn, chopped watercress and salt until it makes a smooth paste. 7. Remove the chicken from the fridge and drain off any marinade, lightly dry the flesh with paper towel. Place the chicken skin side down on a flat surface. 8. Spread the watercress and corn stuffing inside the chicken, pull each side of the chicken in towards the middle, overlapping slightly. Gently turn the bird over onto the folded side. 9. Tie the legs together with kitchen string, continue to tie the chicken at 3 cm intervals. Be careful not to tie it too tightly as it will expand when cooking. 10. Place the chicken breast side up on a grilling and roasting insert in a universal tray. Insert a food probe at the leg end, close to the middle of the stuffing. 11. Place the chicken in the oven on shelf level 2, select Moisture Plus with Auto Roast at 160°C + 65°C with 1 manual burst of steam, releasing a burst of steam immediately. Rest the chicken for 10 minutes in the gourmet warning drawer before carving. Almond cream 150 g (1 cup) whole almonds 1 tsp honey 310 ml (1 ¼ cups) water ¼ tsp salt flakes ½ bunch chives, finely chopped 15 g butter Salt flakes and pepper, to taste Chicken ballotine with corn and watercress stuffing 1 large de-boned chicken 2 tbsp miso, preferably red miso 60 ml (¼ cup) mirin 2 tbsp tamari 2 tbsp sake 50 g butter 3 spring onions, whites only, sliced 2 cm ginger (10 g), finely grated 100 g fresh or frozen corn kernels 1 egg, lightly beaten ½ tsp salt flakes To serve 1 bunch watercress Salt flakes and pepper, to taste Cooking programme Induction, Gourmet Warming Drawer and Moisture Plus Miele accessories Universal tray Serves 6 Preparation time 1 hour 20 minutes, plus soaking and marinating time Cooking time 2 hours CH I CKEN BALLOT I NE WI TH CORN , WATERCRESS STUFF I NG AND ALMOND CREAM