Oooh, lets get fiddly.
I had two chicken breasts. Me and the missus wanted to eat them, but how could I “big” them up?
I looked in the fridge and saw some Stilton cheese.
I immediately thought of a song by Gong on the Live Floating Anarchy album where David Allen starts singing “Chicken and cheese, it’ll make you sneeze”
“That’s the one for me” I thought but there will have to be something else with it. I just knew I wanted to make a mushroom sauce to accompany it.
Then I cast my mind back through so many Masterchef episodes I’ve seen and thought of a ‘roulade’. [The word roulade originates from the French word “rouler” meaning “to roll”. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. – courtesy of wikipedia… for all of you who don’t watch Masterchef and therefore had no idea what a ‘roulade’ was! Frank]
I had some new potatoes, which I love but I needed some cruchy texture, so I thought I’d roast them.
That’s how my mind works. I open the fridge, stare at it for a few minutes and my brain starts playing on the fruit machine of ingredients until a winner comes up.
So what do we need:
Chicken breast – skin off.
Ham – Parma or I used Serrano
Next thing is to “roulade” the chicken.
Place a chicken breast inbetween some cling film or greaseproof paper, and bash it with a rolling pin to stretch it out. Then take some ham and place it on top of the chicken, then place your stilton on the ham.
Next roll the chicken into a cylindrical shape and then wrap it tightly in some tin foil
Now make your sauce. It’s very easy, as you may have followed this recipe in a previous post.
Fry some onion and then the chopped mushrooms, add a glug of chicken stock and then add some cream. Reduce it till it’s a nice saucy consistency. I judge it by dragging a wooden spoon through it and if it leaves a line, it’s ready.
Any juices that come from the chicken, add to the sauce. Maximum flavour, remember. Slice the chicken up evenly and your ready to serve. I placed the chicken on top of the mushroom sauce with the potatoes around and added some carrots. Choose whatever veg you like and VOILA!
Utterly scrumptious. I would add that I could have used a lot more cheese in the roulade, but hell, I’m not complaining.
Rock and ROLL ! Mugsie
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