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Home Dish Chicken Roulade Stuffed with Wild Mushroom and Spinach

Chicken Roulade Stuffed with Wild Mushroom and Spinach

Name: How to cook Chicken Roulade Stuffed with Wild Mushroom and Spinach - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Chicken Roulade Stuffed with Wild Mushroom and Spinach

Masterchef Australia’s recipe

Ingredient

Food ration :

Serves 4 servings

Cooking time :

1 hour 15 minutes

6 tablespoons

olive oil

1.8 kg

whole chicken, deboned, wings and bones reserved

shallots, finely chopped

button mushrooms, roughly chopped

Swiss brown mushrooms, roughly chopped

300 ml

Madeira

1 litre

chicken stock

125 ml

cream

2 cloves

garlic, finely chopped

1 bunch

spinach, blanched, drained and finely chopped

1/2

cauliflower head, divided into small florets

75 g

butter

1 teaspoon

truffle oil

1/2

lemon, juiced

2 sprigs

rosemary

baby leeks, sliced

Cooking instructions

* Step 1

Preheat oven to 210C.

* Step 2

To make the madeira sauce, heat a large pot over high heat. Add 1 tablespoon oil and brown the chicken wings and bones. Add half of the shallots and half mushrooms and fry for 5 minutes. Deglaze with madeira and reduce by half.

* Step 3

Add chicken stock and when boiling, reduce to a simmer. Gently reduce by two thirds, uncovered. Strain into a smaller pot and add 2 tbsp cream. Season and set aside, covered to keep warm.

* Step 4

Meanwhile to make the roulade, heat a frypan over medium heat with 1 tablespoon olive oil and gently fry garlic. Add the remaining shallots and mushrooms. Set aside a third of the mushroom mix for a garnish then mix the remaining with the spinach. Set aside to cool.

* Step 5

For the cauliflower three ways, place a third of the cauliflower florets onto a baking tray and drizzle with 1 tablespoon oil. Season and roast in the oven for 20 minutes, or until browned.

* Step 6

For the cauliflower puree, place a pan over medium heat with 1 tablespoon of oil and 40 grams butter and add another third of the cauliflower. Fry for 5 minutes. Add 100ml of water and cook until tender. Add remaining 85ml cream and continue cooking for 15 minutes. Using a stick blender, blitz the cauliflower until smooth. Set aside, keeping warm.

* Step 7

Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season.

* Step 8

Slice deboned chicken down the middle and lay flat, skin side down. Place half of the mushroom and spinach mixture onto one chicken half and roll tightly. Truss the roulade with twine. Repeat with other half.

* Step 9

Place 2 tablespoons olive oil and rosemary in a large fry pan set over medium heat. Season roulades, add to pan and fry until golden brown on all sides. Transfer to the oven to roast until cooked through, about 15 minutes. Remove from oven and allow to rest for 10 minutes. Slice into 5cm thick pieces and set aside.

* Step 10

In a large sized pan set over medium heat, add remaining 35 grams butter. Add leeks, season and fry until brown. Remove from heat and set asi

* Step 11

To serve, transfer cauliflower puree to a piping bag and pipe puree onto each plate. Place leek on either side of the puree, place roasted cauliflower and cauliflower salad next to the puree and place chicken slices down the middle of the plate. Top with reserved mushroom mix and drizzle with madeira sauce.