Joe's Chicken Roulade

Mon, 22 May 2017

 

Ingredients: 
2 skinless chicken Breasts
6 dried apricots
50ml cream
50 ml white wine
Sea salt/ black pepper
4 slices of cured ham or smoked streaky bacon

 

Method:

Place chicken into robot coupe along with apricots, cream, wine and season with salt and pepper

Liquidise until you reach a smooth paste, sit to one side

Place 4 sheets of Clingfilm on bench, overlapping each other

Place two pieces of cured ham on top of film

Place the chicken mousse on top of ham and spread

Now carefully roll between the film to create cylinder shape, tighten at both ends and tie

Repeat the process with reaminig ham

When nicely rolled cook in some boiling water for 20 minutes or to core temperature of 75c, remove from the water and let cool

When ready to serve, remove film, slice and heat gently in some butter.
Serve with a nice jus on some celeriac puree