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Chicken Roulade :

  • Onions 30.0 g
  • Pepper, red 30.0 g
  • Apricots 30.0 g
  • Bread crumbs 60.0 g
  • Eggs, large (class A) 1.0 pc
  • Deboned chicken leg quarter (two) 400g
  • Butter 10.0 g

Roasted Garlic and Parmesan Mash:

  • Water (hot) 100.0 ml
  • Milk 50.0 ml
  • Garlic 5.0 g
  • Cheese, Parmesan 10.0 g

Paprika oil :

  • Oil 50.0 ml

Asparagus spears :

  • Asparagus 60.0 g
  • Butter 20.0 g
  1. Chicken Roulade :

    • Saute onions in the butter. Cool. Combine onions , peppers, apricot, fresh breadcrumbs, mixed herbs, chicken stock and egg. Mix and set aside.
    • Divide above mixture into two equal size portions. Drizzle a little oil on both sides of the chicken and place on a sheet of foil. Place mixture in the center of chicken and roll tightly. Tighten both sides and place on a baking tray to bake for 30 minutes at 170°C in a preheated oven.
  2. Roasted Garlic and Parmesan Mash:

    • Bring water to the boil. Take off the heat and add milk and mash flakes. Stir until combined. Add the roasted garlic and the grated parmesan cheese
  3. Paprika oil :

    • Heat oil and add paprika, stir until oil gets infused with the paprika. Take off the heat and pass through a sieve until you’re only left with the oil.
  4. Asparagus spears :

    • Peel asparagus spears from top to bottom. Blanch for two minutes. Saute inbutter and Robertsons veggie seasoning.
    • Garnish with a vibrant beet gel, micro herbs and a drizzle of paprika oil.