Homemade Chicken Roulade!

Hello! So excited to meet you all again!

This is my home-made chicken roulade topped with red wine jus & Heston Blumenthals Triple cooked fries!

For this recipe (which Serves 2) you will need:

FOOD:

•  3 filets of chicken
• 50 gm fresh spinach
• 3 cheese slices
• 2 finely diced tomatoes
• 2 potatoes
• 10 gm salted butter
• 250 gm bread crumbs
• 1 egg

WINE & SPICES :

• 100 ml of  Chiraz red wine
• Oregano
• 1 clove of garlic
• Thyme
• Salt
• Pepper
• Soy Sauce

KITCHEN EQUIPMENT :

• Medium Skillet
• Cling Film
• 1 Large Ziploc Bag
• A really COLD freezer!
• Double boiler
• Food Probe
• Deep Fryer
• Kitchen Mace

METHOD :

1) For the Fries:

Im going to be honest with you, cooking any of Heston Blumenthals recipes are tedious. They however yield amazing results. Please plan these fries 1 day before you decide to cook this meal.

SINGLE COOKED

• Slice your potatoes into thick 1 inch slices.
• Place inside your double boiler and bring to the boil
• You should boil them till they are about to break apart.
• Gently remove them from the water. Allow to cool.
• Freeze these in your really COLD freezer for 4 hrs.

DOUBLE COOKED

• Remove from freezer and put in your deep fryer which should be at 130 Celsius
• Fry till a fine golden crust forms on the surface
• Remove from oil and drain excess oil
• Allow to cool, Refreeze in your really COLD freezer for 3 hrs.

TRIPLE COOKED

• Remove from freezer and place in your deep fryer now at 190 Celsius
• Fry till Golden Brown and crusty.
• Remove from oil and cool.

2) For the Chicken Roulade:

PREPPING THE CHICKEN:

• On a cutting board place 1 chicken filet inside your Ziploc bag.
• Using the rough side of the Kitchen Mace pound the filet to flatten it out.
• Using the smooth side of the Mace even the surface of the filet. Take care that your filet doesn't tear, you need it intact.
• Repeat with other filets.
• When all filets are evenly pounded set them aside for 5 mins with a sprinkle of salt.

PREPPING THE SPINACH:

• Remove the stalks of your spinach
• Place spinach in skillet with the butter, finely chopped garlic and a little salt,
• Sweat the leaves till they are cooked well.
• Add a dash of pepper,oregano and thyme to flavor the leaves.

ASSEMBLY:

• Wrap your cutting board with a layer of cling film
• Lay 1 pounded chicken filet over the film
• Over the length of the filet place a cut slice of cheese. Over this place a spoonful of spinach.
• Now, gently lift the cling film and wrap the filet into a roll.
• Make sure the roll formed is tight. Tie the remaining cling film on either side tight.

Poach the roll in water at about 70 Celsius for 18 minutes. After this is done place in ice bath to cool for 10 mins. Remove the cling film, you should have a long stuffed chicken sausage in front of you. 

Now, prepare a workstation where you have 2 bowls lined up, one with a beaten egg and the other with bread crumbs. Consecutively dip your poached roulade into the egg and then breadcrumbs.

Pan fry for a minute on each side till you get a beautiful Golden brown color.

FOR THE RED WINE JUS:

• In your skillet place some butter and Chiraz wine and garlic
• Reduce the wine and add pureed tomatoes.
• Add in a sprinkle of thyme and oregano and a drop of soya for color.
• Add 10 ml of water to thin the sauce and continue to reduce the jus till a smooth consistency is obtained. 

3) Plating:

• Allow your Pan fried roulade to cool for a few minutes before slicing it into miniature circles.
• Serve with a side of Red wine jus to be poured on when ready to eat.
• Add your triple cooked fries to the plate, completing the already spectacular looking main course! 

A Michelin Star Meal in the goodness of your home! Bon Apetit!