Method
Pre–heat oven.
Prepare cabbage parcels: blanch cabbage leaves in boiling salt water. Chiffonade the remainder of the cabbage hearts, heat in a frying pan, and fry the lardoons until crisp. Add butter and balsamic vinegar, and mix with the bacon, then reduce the heat, cover with a lid and cook slowly for 5–10 minutes. Season the cabbage leaves, and fill with 1 tablespoon of cabbage and bacon mixture, form a small tight ball using the pigs cawl to and keep the juices inside. Roll the ball in oil to keep together, then set aside.
Season the chicken, flash fry until golden brown, cook out until succulent and the juices run clear in oven.
Boil the potatoes, carrots and parsnips.
Make the mushroom and stout gravy: combine the reduced chicken stock in a pan with the stout, add the wild mushroom, rosemary, thyme and garlic, then boil to reduce by about three–quarters.
Put the cabbage ball in the oven for 5–8 minutes.
When the potatoes are softened drain and add the scallions, cream, butter, cheese and mustard and work the mixture until you achieve a firm but creamy texture. Season and serve.
Drain and serve the diced vegetables and place the chicken on top. Add the cabbage ball, gravy and garnish with thyme.