250g chicken breast
1 bunch watercress
10g spice salt
2 egg whites size 3
1 egg yolk
For the brioche
270g strong flour
150g eggs size 3 beaten
500g pork tenderloin
1 egg yolk
2 Bramley apples
2 red onions
125ml red wine
For forcemeat process chicken and watercress leaves. Add salt and mix. Add whites of eggs and one yolk. Add cream then chill.
For the brioche cream yeast with milk. Add all other ingredients except butter and mix. Add butter and beat to form a dough. Ferment for an hour.
Wash and de-stalk spinach. Blanch for two minutes in boiled water. Refresh. Steam seasoned tenderloin for 10-15 minutes.
On greased roasting film (about 60cm x 46cm) lay out spinach leaves flat to form a rectangle (30cm x 23cm). Pat dry sprinkle with nutmeg. Spread forcemeat over evenly.
Remove tenderloin from steamer and place at the top of spinach and forcemeat bed. Using roasting film roll to form a cylinder. Twist film at the ends. Steam for 15 minutes. Remove leave in film and chill for one hour.
Roll brioche into a rectangle 40cm x 28cm. Remove the film from the chilled pork. Roll brioche around pork to form a cylinder. Fold the brioche ends underneath. Place on a baking tray and brush with egg yolk. Prove uncovered for 10 minutes. Bake at 180°C for 15-20 minutes until golden.
Cut apples into eight and remove core without removing the skin. Sauté gently in butter and glaze with honey. Sweat onions until brown. Add red wine reduce add sugar. Remove from heat.
To serve remove brioche from oven rest for 10 minutes. Cut into 15mm slices and addd apples onions and jus.