Chicken Ravioli in Chamomile Tea And Red Pimento Hollandaise

Recipe by Chef Nimish Bhatia

Ingredients
For chicken ravioli pockets
• 4 chicken breasts • 4 chicken supreme • 20 ml lemon juice • salt to taste • 10 g paprika • 30 g fennel
• 5 g parsley, chopped • 40 g celery
• 40 g leeks • 60 g onions • 20 g pine nuts • 10 g pepper powder
• 120 ml olive oil • 40 g basil sprig
• 40 g Cheddar cheese • 20 ml chamomile tea • 20 g garlic, chopped • 2 eggs • 40 g butter
• 60 ml cream • 100 g red pepper
For red pimento hollandaise
• 100 g red pepper • 4 egg yolks • 20 ml olive oil • 20 ml orange juice
• 8 g paprika • salt to taste • 140 g butter • 8 ml Tabasco sauce

Method
For chicken ravioli pockets
Clean the chicken breast for extra fat if any and cut into two parts without separating it. Beat it with a steak hammer till it is thin, sprinkle little salt, pepper, lemon juice and keep aside for 10 minutes. Chop the supreme and add to it chopped garlic, celery, onion and half ginger. Mix well with salt, pepper, paprika powder and a beaten egg. Take the marinated chicken breast and apply some beaten egg, add to it the chicken supreme mixture (one supreme per breast), a basil leaf, 5 g frozen butter and 10 g Cheddar cheese in each breast, fold the breast.
Take a saucepan and bring water to simmer, add some chamomile tea and put a sieve on top with a muslin cloth. Add the chicken ravioli pockets and cover with a lid. After simmering it for 5 minutes on a slow heat, turn it off. Let this chicken stay.
Heat another pan, add olive oil followed by garlic, onion, celery, leeks and stir till it sweats. Finish with juliennes of red pepper, chopped parsley, fresh cream and the steamed chicken pockets.
For the red pimento hollandaise
Melt the butter on a pan on slow fire. Roast the red peppers. In a food processor, combine the roasted red peppers and olive oil and process until a smooth puree forms. Heat water in a deep pan and place on slow heat. Take a steel mixing bowl  and place it over the water pan without touching the water. Put the orange juice, a few drops of water and salt into the bowl and let sit over the heat for a minute. Add the yolks and start whisking, as they begin to thicken, whisk vigorously, beat until thick and frothy but not quite fluffy. Continue whisking as you slowly drizzle in the warm melted butter. As you pour and whisk, make sure the yolks and butter are emulsifying. Once all of the butter has been added, whisk in the pepper puree. Taste and adjust the seasoning with salt and Tabasco sauce.

Serving
Take a warm plate, add a dollop of red pimento hollandaise on the base of the hot chicken pan. Garnish with a sprig of basil and drizzle with olive oil. Serve as soon as possible.