Chicken Roulade with turkey ham & Parmesan

( Part 1/2 )

Ingredients

Chicken breast, butterfly

6 pcs

Chicken ham, finely chopped

5 pcs

Mushroom, finely chopped

6 nos

Leek, finely chopped

10 g

Spring onion, finely chopped

10 g

Cream

6 tbsp

Parmesan cheese

4 tbsp

Salt

Pinch

Pepper

Pinch


Method

  1. Heat pan with a little oil, saute’ ham add mushroom followed by leek and spring onion. Season with little salt and black pepper.
  2. Butterfly chicken breast and pound well. Season with salt and pepper. Roll up with filling and wrap with cling film. Steam for 12 minutes or until cooked.
  3. Pan fry chicken with a little oil. Finish off in the oven.
  4. Serve with salad on the side.

( Part 2/2 )

Homemade Mashed Potato

Ingredients

Russet potatoes

500 g

Bay leaf

2 pcs

Milk

150 ml

Butter

50 g

Salt & white pepper

To taste


Method

  1. Peel and cut into cubes.
  2. Boil a pot of heavily salted water.
  3. Once boiled, add in the potatoes.
  4. Once cooked, strain dry.
  5. Use a potato masher and mash the potatoes, mix in milk & butter.
  6. Season with salt & white pepper.

Onion Cravy

Ingredients

Oil

30 g

Chopped onion

100 g

Water ( preferably hot)

330 g

Chicken Gravy powder

30 g

Butter

8 g

Plain flour

8 g

Water

70 g

Salt

Pinch

Black pepper

Pinch


Method

  1. In a saucepan, saute’ the onion in the oil until softened and almost starting to brown. Add the 330g water and boil, lower heat to simmer, covered for about 5 minutes. Turn off heat and stir in the gravy powder.
  2. In another saucepan, melt the butter and stir in the flour to make a roux. Slowly add in the 70g water, then pepper and salt.
  3. Stir the gravy mixture into the roux mixture to combine. Check the consistency (thickness) and taste; adjust with water or seasoning if necessary.

Recommended Product:

Fotile Steam Oven

SCD26-01