Thursday, April 05, 2007

Fillings for a good chicken roulade

I love to use different fillings for the roulade. Here are two!

Filling 1 - Spanish

1 large roasted, deskinned red pepper
75 grs/ 2,75 oz mozarella, thinly sliced
50 grs / 1,75 oz spanish chorizo, thinly sliced
Salt, pepper, mediteranean herbs

Cut the roasted pepper, making one or two sheets, place thinly sliced mozarella and chorizo on top. Add salt, pepper and herbs. Roll into a roulade. Use string to tie it up.

Filling 2 - French/Italian (Picture)

25 grs / 1 oz sweet mustard
5 slices of Italian Mortadella (2 if large)
4 asparagus tips
75 grs/ 2,75 oz mozarella, thinly sliced
Salt, pepper, mediteranean herbs

Spread mustard, cover it with the mortadella, the sliced mozarella and place asparagus tips on top. Add salt, pepper and herbs. Roll into a roulade. Use string to tie it up.

Place in a very low oven (100C/215F), for four hours - and go for a walk.

No comments: