Recipes Home
Show:
None
Category:
Main Course
Ease of Cooking:
Moderate
Yields:
1 pax
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Chicken Roll Up
Accompanied By Buttered Vegetables
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| Recipe brought to you by |
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Ingredients:
1nos Chicken Breast
60g Mince Chicken
10g Green Zucchini
40g Button Mushroom
10g Yellow pepper
10g Red Pepper
10g Okra
1nos Sunburst Cherry Tomato
1nos Lemon
1nos Idaho Potato
2nos Egg
10g Sliced Leek
1nos Garlic Bulb
1g Chopped Italian Parsley
1g Rosemary
1g Chopped Chervil
50ml Heavy Cream
80g Unsalted Butter
10g Chopped Shallot
50ml Olive Oil
1tsp Dijon Mustard
Salt
Black Pepper |
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Method:
For the chicken roll up, slice mushrooms and sauté until dry. Add in chopped shallots and mix with minced chicken. Season. With the chicken breast, make an incision in the center of the breast and stuff it with the mince chicken breast. Wrap the breast in cling film and roll up tightly. Poach in water for 7 minutes and shock in ice water. Remove and sear in a hot pan with butter until golden and season with salt and pepper. Slice before serving.
For the buttered vegetables, fabricate the zucchini, yellow and red peppers, okra, cherry tomato into desired cuts and shapes. Blanch in heavily salted water and remove and place in a bowl. Add butter, toss and season and add chopped chervil.
For the compressed potato, boil, peel and mash the potato. In a separate pot, boil cream with leeks and add into the mashed potato. Wait until cool and add 1 whole egg and mix. Bake at 180 degrees for 6 minutes. Allow to rest and cut into desired shape.
For the garlic Aioli, chop off the heads of the garlic bulb and roast for 15 minutes at 160 degrees. Allow to cool and remove the cloves. In a bowl, smash the garlic and add in dijon mustard, chopped parsley, 1 egg yolk and season well. Pour olive oil in a gradual steady stream into the mixture and emulsify. Add in the juice of 1 lemon and serve. |
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