Chicken Roulade, Yellow curry polenta, Charred Gai Lan
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
180 °C
- Steam
- - | 65 °C
- 2
Stage 2
200 °C
- Convection
- 00:03 | -
- 2
- 3
R E C I P E
| 1 | pcs | Chicken brast |
| 50 | g | Tofu |
| 1 | tbs | Cashew nut (toasted and chopped) |
| 5 | pcs | Smoked bacon (strips) |
| 1 | pcs | Gai Lan (small bunch) |
| 1 | tsp | Curry powder |
| 1 | cup | Coconut milk |
| 1/4 | cup | Polenta |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| Ingredients | ||
| - Mash tofu with a fork then mix with chopped roasted cashew nuts. - Pound chicken breast into thin sheet using cligfilm - On sheet of new cligfilm, lay out bacons and then lay chicken breast sheet ontop of the bacon. Spoon in tofu mixture and spread out into thin layer. Then carefully roll over to make baton shape. Twist the ends of both sides to tight up the roulade and chill in the fridge. - Clean and cut Gai Lan (leaves only) into small chafonade. - Boil coconut milk and mix in curry powder, season with salt and pepper - Make Palenta by mixing polenta into boiling curry mixture. Continue heating and stiring until thickend up. - Roast the chicken roulade in Convotherm oven to get crispy outside and cooked on the inside - Put in Gai Lan leaves into the hot pan and use the dripping oil to cook the leaves. - Plate up and drizzle with the leftover remaining cooking oil |
| 1. Food Preparation |
| - Set Convotherm 4 in Combi mode, then Convection - Once the Chicken roulade is cooked through, throw in the Gai Lan to cook in the hot dripping oil. |
| 2. Cooking Instruction |
| 1 |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
