A roulade is a European dish consisting of a slice of meat rolled around a filling such as cheese, vegetables or other meats. In this dish I use a basil and almond mix as a filling.
30 g toasted almonds
25 g fresh basil
15 g oregano
¼ tsp minced garlic
¼ sea salt
1 chicken breast
Semi dried tomato
Garlic Kumara Mash
Perino or small Roma tomatoes
Parmesan curls
Cracked black pepper
Deep fried basil
Method
To make basil filling, mix toasted almonds, basil, oregano garlic and sea salt in a food processor.
Butterfly the chicken breast and flatten between two sheets of cling film with a mallet without tearing the flesh. Evenly place the basil filling in the middle and lay strips of semi dried tomatoes on top. Roll the chicken breast to enclose the filling. Tuck the ends in and wrap tightly in cling film. Place the roll in simmering sea salt water for 20 minutes. Remove chicken and cool in ice water or allow cooling in the fridge for at least two hours. When ready to serve, unwrap the roulades and place them in butter on a frying pan over medium heat. Fry on all sides until golden brown and slice them on the diagonal into 2 cm slices. Place garlic kumara mash on a plate and place the chicken roulade slices on top. Surround the chicken with roasted tomatoes, parmesan curls, deep fried basil leaves, cracked pepper and drizzle Beurre Noisette on the plate.
Note: Beurre Noisette is lightly browned butter and is frequently used as a warm sauce to accompany many foods such as winter vegetables and chicken. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and if left over gentle heat will begin to brown. When the milk solids reach a toasty hazelnut color remove the pan from the heat and it can be used in its liquid state or cooled to a solid form. If beurre noisette is not mixed after preparation and separated the liquid is clarified butter known as ghee.
No comments:
Post a Comment