Tuesday, 23 October 2012

Chicken Roulade - moderate salicylates

Well, you will all just have to try this and let me know how it went, because I’m sitting down to recall what I did 5 days ago and my short term memory has….what were we talking about?

Moderate Salicylate Chicken Roulades
The dodgy memory version

2 chicken breasts per 3 people
2 shallots
1 clove of garlic
tablespoon of failsafe oil
1 carrot
small handful of raw cashews
1-2 brussel sprouts
small handful of oats – GF – puffed rice or piece of GF bread
some chives/parsley
tsp of failsafe veggie stock concentrate

Place garlic and roughly chopped shallots into TM and chop for 2 seconds speed 7.
Add Oil and sauté for 2 minutes, 100 degrees speed 2.

Add all remaining vegetables/nuts/oats and pulse to chop and combine until desired pesto-like consistency. Tip into a bowl, and rinse out TM bowl as per normal.

Put your chicken breasts on some baking paper or a silicone mat and tenderize/release your frustrations until it is all approximately 5mm thick. I suggest whacking all of them at the one time so you aren’t spreading chicken-ey fingers everywhere. (Wash hands when done).

You need cling film for each chicken piece, and they need to be 1 ½ times the size of the tenderized breast. Lay the chicken piece on the cling film, spread a thin layer of the veggie mix and then roll tightly, then wrap super tightly with the cling. Arrange on the varoma.

Put 1000g water into the TM bowl, put peeled and cubed potatoes in the simmering basket and set the TM to 28 minutes, varoma temp, speed 2. Take the potatoes out after 20 minutes and move your chicken rolls over with tongs. Rest when cooked in the Thermoserver.

In the last few minutes, add whatever vegetables you want to steam to accompany your meal.

For the sauce: reserve about ¾ of a cup of the liquid left at the bottom of the TM, add ½ tablespoon cornstarch, ½ tsp citric acid, 10g golden syrup, 5 pieces of steamed potato and cook 4 minutes, 90 degrees speed 4, blitzing for 30 seconds at the end. Cut the chicken in the film, and then remove it as you plate. 

* We did 6 chicken breasts at once, so it was a bit of a squeeze getting veggies in at the end. We also did cut the thickest to check it was cooked
* pictured are the ones with fried eggplant plus the vegetable pesto for the people who can eat as many salicylates as they like!

No comments:

Post a Comment