Chicken Roulade Served with Creamy Mushroom Sauce
A Signature Recipe by Chef Akshay Nayyar Learnt during Food Shala Master Class and sharing it with my Suroobee family
INGREDIENTS
Chicken Roulade:
Chicken Mince – 250 grams
Olives – 2 ½ table spoon
Jalapeño pepper - 2 ½ table spoon
Capsicum – 2 ½ Table spoon (Mixed)
Processed & Mozzarella Cheese – 2 ½ table spoon
Arabiata Sauce – 1 Table spoon
Chicken Seasoning – 1 Tea spoon
Egg - 1
Flour – 1 table spoon
Salt – 1 tea spoon
Black Pepper – 1 tea spoon (freshly crushed)
Mushroom Sauce:
Mushroom – ½ Cup (Sliced)
Onion – 2 table spoon
Butter – 1 table spoon
Soya Sauce – 2 table spoon
Evaporated Milk – ¾ Cup
Processed Cheese – 1 table spoon
Mozzarella Cheese – 1 table spoon
Garlic Granules – ¼ tea spoon
Carom Seed – 1 Pinch
Salt – as to taste
Black Pepper – as to taste
Garnish:
Cherry Tomatoes – 5 to 6 Pcs
Fresh Thyme – 2 -3 Sprigs
Herbs - few
Recipe:
Method for Roulade:
1. Take Chicken Mince in a mixing bowl and add chopped olives, bell peppers, Jalapenos, both cheese, salt & black pepper.
2. Mix well and set aside.
3. Marinate the above chicken mince mixture with Arabiata Sauce, Chicken Seasoning, egg, dust flour and combine well.
4. The mince mixture should not be runny, if it is runny add some flour.
5. Place the chicken mince mixture in the fridge for 30 minutes.
6. Place cling wrap on the cutting board or a flat surface, add chicken mince mixture & then roll it tightly. Make sure there are no bubbles in the roulade. Now take a fresh cling film and rewrap.
7. Now wrap it tightly in aluminum foil.
8. Place roulade into boiling water for 15 minutes.
9. Take it out after 15 minutes and give it an ice bath for rapid cooling.
10. Once at room temperature, take a sharp knife and Slice the Roulade.
Method for Mushroom:
1. In a pan heat butter and sauté onions.
2. Add sliced Mushrooms and sauté for a while.
3. Sprinkle the salt and allow the mushrooms and onions to sweat.
4. Next, add soya Sauce and cook.
5. Add evaporated milk and cook for 2 minutes.
6. Add processed and mozzarella cheese and allow cheese to melt.
7. Once the sauce is thickening add a pinch of Carom seeds.
8. Remove the sauce from the heat.
Assembly:
1. Transfer Roulade on the serving platter.
2. Pour Mushroom sauce on the side.
3. Finally, Garnish with Cherry tomatoes, Herbs and thyme.
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