Tommy & Rach’s Chicken Roulade.

INGREDIENTS

CHICKEN

• 2 boneless skinless chicken breasts, butterflied 

• 6 TBSP of Fresh Tarragon, diced

• 300g of goats cheese

• 100g pistachio, finely chopped

• 100g Panchetta, diced

• 10g dried chilli

• 2 garlic cloves minced

• 4 spring onions, diced.

• 2 TBSP of unsalted butter

• 1⁄2 cup of white wine

• 1⁄2 chip of chicken stock

• Olive Oil

• Salt and pepper

Beetroot x 6

• Roasted In quarters or sixths

Parnsip Puree

• 6 parnsips

• 1⁄2 cup milk

• 1⁄2 cup double cream

• 2 cloves of garlic, peeled

• 2 bay leaves

• 100g unsalted butter.

• Olive oil
  

Herb Salad

• 2 cups of herbs: cherval, chives, tarragon, mint,

• Lemon juice

• Salt

• Olive oil

METHOD

CHICKEN ROULADE

1. Bring a large sauce pan half full of water to 80C.

2. Butterfly two chicken breasts, season with salt, place between two pieces of plastic wrap,
   then flatten with a meat mallet until even in thickness, set aside in the fridge.

3. To make filling, heat a large pan on med-high heat, and place bacon into pan, cook for 6-8
   mins or until golden. Add Spring onions and garlic, and 1 tsp of butter. Cook for a further 4mins then remove from heat and set aside. Keep bacon grease in pan for cooking chicken later.

4. In a bowl combine goats cheese, pistachio, 4 TBSP tarragon and bacon mixture.

1. Lay chicken breast flat on work bench. Removing top layer of plastic. Spoon in mixture, leaving 1inch space around the edges. Begin rolling the chicken breast until it is in the shape of a small log, folding in edges.

2. Wrap plastic wrap tightly around the roll, tying off each end, making sure there is no air inside.

3. Wrap for a second time with plastic wrap.

4. Place both roulades in water for 15mins, notice the colour of the meat changing.

5. Remove and allow to cool before removing plastic wrap.

6. Heat a large sauce pan with olive oil. Once hot, begin frying the roulades, evenly cooking all
   sides. Season with more slat and pepper. After 8 minutes, add 2 tsp of Butter, and bast the
   roulades for a further 5 minutes until golden.

7. Remove from heat and set aside to cool before slicing into 6 portions.

In the pan, deglaze with white wine for 3 minutes. Add chicken stock and Remaining tarragon. Simmer for another 4-5 minutes or until the mixture starts to reduce. Add remaining butter. Reduce for another 1-2 minutes. Strain mixture. Season to taste.

BEETS

1. Cut into quarters or sixths and roast on 180 degrees for 35-45 minutes.

PARSNIP PUREE

1. Put the remaining 4 parsnips and left over stalks in a pot, season with salt and cover with milk and cream. Add garlic, bay then place over medium heat and bring to a simmer.

2. Cook parsnip until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

3. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream.

4. Strain through a sieve.

5. Season with salt and pepper to taste.

HERB SALAD 

1. Prepare herbs by plugin from stems. 

2. Plunge into an ice bath. 

3. Allow to dry on a paper towel

4. Dry lightly in lemon, salt and olive oil.

5. serve.

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