Roulade, that means ‘to roll’, originating from the French word ‘Rouler’, is a French delicacy consisting of meat, poultry or sometimes fish, that has been flattened, stuffed and rolled into a log, which is then essentially cooked/poached/fried, and served with or without a sauce.
I’d been wanting to try making this dish for a while (no thanks to MasterChef Australia for egging me on), but sourcing proper ingredients here is tricky. With some planning and lots of leg work, I managed to procure everything that was needed for me to complete this dish.
Chicken Roulade (stuffed with spinach, mushrooms & walnuts), served on a bed of creamy Potato mash, Sautéed greens and Mushroom Veloute Sauce
For the filling:
- Mushrooms – 1 cup, chopped into 1 cm pieces
- Spinach – Blanched and chopped, 1 cup
- Walnuts – chopped, 1/2 cup
- Garlic – 5 to 6 cloves, chopped
- Butter – 1 tbsp
- Sweat the mushrooms in the butter until they leave water.
- Take off the gas, reserve the stock for later use.
- Fry the garlic in the butter until browned, then add the mushrooms and spinach.
- Saute, and keep aside to cool.
- Mix in the walnuts.
For the chicken: Chicken breasts (4)
- Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.)
- The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you “butterfly” them.
- To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up.
- Season the breasts with salt and pepper.
- Fill the breasts with the stuffing in a horizontal line..Don’t overstuff.
- Begin rolling the chicken from the wider end ensuring that the cling film/wrap stays in place.
- Roll tight, make a sausage shape and tie both ends ensuring chicken is snug tight inside.
- Heat a water bath to 65 C.
- Place the wrapped chicken in the water and poach them for 12 to 15 minutes.
- Immediately dunk into an ice bath.
- After 5 mins, take them out and place aside.
- Once cool to touch, slit open the plastic wrap (Remember that poaching liquid enters the wrap, so be careful..and it’s better to use drinking water for poaching)
- Heat a skillet and add a scoop of butter.
- Saute the chicken until the skin turns nice and brown and crisp..should take 2 mins on each side.
For the sauce:
- Veloute sauce is one of the newer ‘Mother Sauces’ in French cuisine…it’s relatively simple…You’ll need some brown stock,,and a roux..
- Butter – 2 tbsp
- Oil – 2 tbsp
- Flour – 3 tbsp
- Mushroom stock – 2 cups (I sauteed more mushrooms later)
- Cream – 1/2 cup
- Add the flour into the butter…whisk well, and add the oil once the flour turns a little golden..
- Keep whisking/stirring and keep flame on low..
- You’ll find a warm, nutty smell after 5 to 8 minutes…and the roux will have liquefied a bit and turned dark gold.
- Add the stock, and whisk again, then add cream.
- Season the sauce with salt, and pepper.
- If you need to liquefy the sauce, add milk, or water.. A cup would be fine…
- Broccoli – 1, cut into small florets
- Bell peppers (Red, Yellow, Green) – chopped, about 1/3 of each pepper.
- Blanch the broccoli until it’s slightly tender but retains its crunch.
- Then saute the veggies in slight butter, season with salt and pepper.
- Potatoes – 5, boiled.
- Cheddar cheese – 1 cup
- Cream – 1/2 cup
- Milk – 1/2 cup
- Salt and Pepper to taste
- Ensure the chicken is hot and before you slice it, the sauce and veggies should be done..
- Prepare the mash…
- Lay the plate with the mash first.
- I added the leftover filling on top.
- Then add the veggies
- Slice the roulade into roundels…
- Place them as you wish.
- Drizzle sauce on top
- Serve hot