Asian Style Soya, Coriander and Shitake Mushroom Stuffed Fillets Wrapped in Streaky Bacon
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 100.00 | g | Knorrox Savoury Soya Mince 10kg |
| 20.00 | ml | Oil, Sesame |
| 20.00 | ml | fish sauce (chinese) |
| 15.00 | ml | KNORR Lemon Juice 6 x 2L |
| 30.00 | g | Coriander, fresh (Cilantro) chopped |
| 1.00 | g | Robertsons Smoky Brown Chilli |
| 1.00 | pc | Red Onion finely chopped |
| 20.00 | g | Ginger, Grated finely |
| 1.00 | pc | Garlic, cloves chopped |
| 150.00 | ml | Water |
| 10.00 | ml | Rice Wine Vinegar |
| 30.00 | ml | KNORR Honey & Soy Sauce 6x2L |
| 20.00 | g | MARVELLO Full Fat Margerine |
| 60.00 | g | Shitake mushrooms |
| 2.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 2.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 250.00 | g | Streaky bacon sliced finely |
Preparation
1. Soak the soay in the water. Till soft for 10 minutes.
2. Saute onions, garlic and ginger in the seame oil till soft. Add this to the soya mix.
3. Add the corinader, Smokey Brown Chilli, fish sauce, rice vinegar, and honey and soya sauce to the soya mixture.
4. Slice the chicken breast open. Dont cut all the way through.
5. Lay a piece of foildown, place 3-6 pieces of bacon on the foil depending on bacon size.
6. Place the chicken breast on the bacon, tuck the soya under the one side of the chicken and teh shitake mushrooms on the other. Place the open side down on the bacon and begin to roll.
7. Allow to rest in the refrigerator for 10 minutes. then cook in a oven for 10 minutes until cooked.
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