South Africa
Chicken Roulade with Pork, Venison, Sage and Water Chestnut centre served with Mustard Mash and Vegetable Bundles
| Measure | Ingredients (4 portions) |
|---|---|
| 175.00 g | Water Chestnuts |
| 90.00 g | White Bread Slices |
| 30.00 g | Sage, fresh |
| 30.00 g | Parsley, fresh |
| 15.00 ml | ROBERTSONS Black Peppercorns 6 x 800g , cracked , cracked |
| 15.00 ml | ROBERTSONS Exotic Thai |
| 0.00 | Butternut , cut into 15 slithers , cut into 15 slithers |
| 480.00 g | Chicken, breast (boneless and skinless) |
| 60.00 ml | Robertsons Zesty Lemon Pepper |
| 160.00 g | Pork fillet |
| 200.00 g | Venison Fillet |
| 5.00 pc | Cherry Tomatoes , cut lengthways , cut lengthways |
| 100.00 g | KNORR Mash Flakes 1 x 2kg |
| 360.00 ml | Water |
| 3.00 g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 160.00 ml | Milk, cold |
| 30.00 ml | Whole grain mustard |
| 0.00 | Leeks |
| 0.00 | Carrots , cut into batons , cut into batons |
| 0.00 | Courgette, Diced |
| 0.00 | Baby corn |
| 30.00 ml | ROBERTSONS Exotic Thai |
| 500.00 ml | Champagne |
| 40.00 g | KNORR Demi-Glace 3 x 800g |
| 500.00 ml | Water |
| 50.00 ml | Champagne |
Preparation
1. In a blender, blend the water chestnuts, white bread, sage, parsley, black pepper and exotic Thai Spice.
2 Flatten chicken breasts and roll in Lemon Peppper, then lay out on clingfilm.
3. Place finely sliced butternut on chicken breasts, then lay out the pork and venison fillets, spread on the stuffing, then halved cherry tomatoes. Roll up tightly in the clingfilm and steam for 20 minutes.
4. Make up Knorr Mash Flakes according to pack instructions. Add in 2 tbsp wholegrain mustard.
5. Blanch leeks, carrots, courgettes and baby corn in boiling salted water until tender.
6. Cut the leeks into rings and arrange alternating carrot and courgette batons in the leek rings and season with Exotic Thai Spice.
7. Reduce the champagne by ½
8. Make up Demi Glace, then add to the reduced champagne.
9. Just before serving, add a dash of champagne to the sauce.
