Chicken and Stilton Roulade with Mushroom Sauce

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I’m not lucky enough to have pigeon sat in my freezer but I am lucky enough to be an ex butcher, so taking meat of the bone is quite simple for me. I came across a reduced chicken in Lidl and next thing, I’d paid for it. Now cheap chicken has it’s uses, I know all about welfare and breeding so I would never flavour an organic free range chicken as I really want to taste what the chicken was bred and grown for. Cheap chicken on the other hand, I have no problem flavouring it. They are ideal marinated and stuck on a barbeque or my favourite is to make a spicy coating for chicken pieces and oven baked like a KFC style chicken. I can hear the vegetarians squealing in anguish, I applaud their ideals but not their choice.

So I took the breasts off the carcass, the legs were given a crispy KFC style coating and the kids had them for tea. The breasts were for Carol and I. Of course the carcass was used to make a lovely stock which will be used to make some soup later in the week.

OLYMPUS DIGITAL CAMERANow how to make a roulade. I have posted one earlier in the blog so if you want pictures they are there. If you are reading this blog I would expect a foody like yourself would know the basics. I got the breasts and butterflied them to make them a bit thinner and give them a more rectangular shape and then, in between some cling film I bashed them with a rolling pin to a thickness of half a centimeter, I then crumbled some Stilton on each breast around 50g each breast with a little chopped parsley . Roll up the chicken in some fresh cling film into a cylindrical shape and either make a knot in the ends or wrap that in more cling film. You don’t want water getting inside. I chilled this while I made some roast potatoes and some mushroom sauce.

I par boiled the cubed potatoes (The left overs made a nice mash potato, used later in the week) by simmering them very gently in salted water for 20 mins and then letting them dry off. Now I added a good knob of butter to a frying pan with a little oil and gently fried each potato on each side till they were slightly browned off, (is that where the phrase is from?) before putting them in a hot oven for another 20 mins.

The mushroom sauce was from a whole punnet of button mushrooms chopped and fried on a high heat with a little garlic. I then added half a pint of chicken stock (from an earlier batch) and reduced it right down and added a little cream and a touch of truffle oil for some extra earthiness.

I had par boiled some sugar snap peas and then chilled them in iced water ready to heat up when needed.

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The chicken was put into a large pan of not boiling but quite warm water to gently cook the chicken right through leaving it tender and not tough. After 15 minues it was nearly ready so I took the chicken out and rested it for another 15 minutes. This finished the cooking process

After heating through the sugar snaps in butter the dish was ready. It was a little fiddly getting the cling film off but a good pair of scissors worked fine

OLYMPUS DIGITAL CAMERALooks good doesn’t it? I forgot one thing, I gently fried some chorizo cubes in oil and as I’ve watched Masterchef for the last month or so I had to add that extra dimension in taste and probably more so, colour.

Carol’s not a great fan of stilton as part of the meal but when it combined with the mushroom sauce we were both obliged to like the plate clean at the end.

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And that folks was my take on a Sunday roast while I have banned roasts in the run up to Christmas.¬† I do find roasts a little bland or that’s maybe to do with the kids only liking roast chicken. Well it’s beef for me this year and it’s marinating in a mustard garlic anchovy and sherry vinegar coating right now. The kids will be having……………chicken. Blighters!

Mugsie

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