John Myers
Contents
show
Roulades with Chicken and Mushrooms
The perfect roulades with chicken and mushrooms recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 pinch Chicken broth, Kraft bouillon
- 1 tbsp Wheat flour, type 1050
- 50 g Coconut milk, creamy (24% fat)
- Sunflower oil
- 50 g Coconut milk, creamy (24% fat)
- 1 Egg, size M
- 2 g Chicken broth, Kraft bouillon
- 45 g Breadcrumbs
- 250 g Minced chicken, fresh or frozen
- 3 small Cloves of garlic, fresh
- 2 tbsp Celery leaves, fresh or frozen
- 2 Pinches Black pepper from the mill
- 2 Pinches Nutmeg, freshly grated
- 1 tsp Sugar
Also:
- 60 g Carrot
- 80 g Mushrooms, canned, drained
- 2 tbsp Egg white, remove from the omelets (see preparation)
- 3 tbsp Unsalted butter
For the sauce:
- 2 medium-sized Cloves of garlic, fresh
- 40 g Vegetable onion, brown
- 1 pinch Black pepper from the mill
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tsp Sesame oil, light
- 1 pinch Sugar, white, fine
- 60 g Orange juice
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
To garnish:
- Lettuce leaves
- Tomato slices.
- Honeydew melon pieces
- 8 Walnut halves
The omelets:
- Break open the eggs (remove 2 tablespoons of egg white and keep them ready) and whisk together with the salt and flour until homogeneous. In a large pan (28 – 32), fry the egg mixture with the sunflower oil to make 2 thin omelettes and prepare them.
Filling 1:
- Whisk the coconut milk with the beaten egg and chicken stock. Mix in the breadcrumbs and the minced chicken, let ripen for 10 minutes.
Filling 2:
- Squeeze the garlic cloves. Wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Roughly chop the leaves, prepare the required amount and freeze the rest. Weigh frozen goods and allow to thaw. Mix together with the remaining ingredients until homogeneous.
The mushrooms:
- Rinse the canned mushrooms in the sieve, drain well and quarter them lengthways.
The carrot:
- Cap a medium-sized carrot at both ends, peel, cut in half lengthways and cut the halves into thirds. Blanch for 6 minutes.
Prepare omelettes for topping:
- Fold the omelettes on both sides so that a strip approx. 12 cm wide is created. Use a little of the filling.
Top omelettes with filling:
- Spread half of the filling mixture onto each omelette, leaving an approx. 2 cm edge free at the top. Place 2 pieces of carrot quarters across the straight sides and sprinkle with the mushrooms.
From omelette to roulade:
- Roll up from the bottom and glue the top edge with the egg white provided.
Roast roulades:
- Spread half of the filling mixture onto each omelette, leaving an approx. 2 cm edge free at the top. Place 2 pieces of carrot quarters across the straight sides and sprinkle with the mushrooms. Roll up from bottom to top and glue the top edge with the egg white provided.
In the meantime:
- Finish garnishing the serving bowls. For the sauce, squeeze the garlic cloves, peel the vegetable onion and cut into small pieces. Add the remaining ingredients and mix homogeneously. Bring to the boil briefly and prepare.
Show time:
- Place the finished roulades either whole on the serving plates or cut into approx. 3 cm thick slices. Garnish the plates and serve the sauce in 2 bowls for dipping
Facebook Comments