The title of this recipe is correct, it is however chicken with three veg. Thing is, there are a few more steps in preparing this meal than usual but it is well worth it. For Christmas my dearest hubby bought me a Sansaire Sous Vide machine – http://sansaire.com which is awesome I must add.
It was such a pleasure to make chicken roulade without having to keep checking the thermometer to make sure the temperature of the water did not change. Also, it gives you time to do all the other bits and pieces while the chicken is happily cooking away in its water bath.
So without further adieu, here is my recipe for today.
2 chicken breasts
1/3 cup chopped sundried tomatoes
1/4 cup chopped nuts (I used macadamia and almonds)
1/3 cup crumbed feta cheese
10 slices of streaky bacon
2 tbsp butter
1 tbsp olive oil
few sprigs thyme
Prepare your water bath. I used my sous vide machine and cooked the chicken for 70 minutes at 65 degrees celsius.
While the water is heating up beat your chicken breasts flat with a meat mallet. Lay 5 strips of bacon on some glad wrap and place the flattened chicken breast on top. Mix the sundried tomatoes, feta and nuts together and spread half of this mixture onto your first chicken breast. Now roll the chicken breast in the glad wrap and continue rolling until it has formed a tight sausage. Tie the end of the glad wrap tightly and place in a zip log bag. If you have a vacuum sealer, use that. Repeat with the second chicken breast.
Once rolled and ready in the zip log bags place in your water bath and let it do its thing. Once the 70 min are done remove from the water bath and fry in a pan with the butter, oil and thyme to cook the bacon until crispy and brown. I always check the temperature of my chicken to make sure its cooked. If it reaches an inner temperature of 75 degrees celsius I am happy that it is cooked. Here is a good video example of how to roll a chicken roulade – https://www.youtube.com/watch?gl=SG&v=aClRzPaYvEU&hl=en-GB
Now for the Three Veg
500 g cauliflower
1 cup cream
1/4 cup verjuice
salt and pepper to taste
good pinch of saffron (optional)
Combine all the ingredients into a pot and cook until the cauliflower is nice and soft. Transfer ti a blender or a food processor and puree until it has reached the desired consistence. The puree seems grainy because it is. I did not push it through a fine sieve but please do if you prefer a smoother texture. As for the saffron, I added saffron because I wanted to get a nice vibrant colour puree that will contrast with the purple carrots on the plate. If you do not have saffron it is no problem, you can easily make it without.
Purple Carrot Chips
3 purple carrots
1 tbsp fresh thyme leaves
Preheat your oven to 180 degrees celsius. Peel you carrots, chuck the skin and then continue to peel to get nice thin slices of carrot to use for the chips. I did some bigger pieces and then some small thin strings to have different sizes of chips, I even rolled some of the bigger slices of carrots up to make ring shaped chips. I think it look nice on the plate having different sizes. Drizzle with olive oil, sprinkle with salt and thyme and bake in the oven for 10 – 15 minutes or until the chips are nice and crispy.
3 large green asparagus
Using a vegetable peeler slice thin strips of the raw asparagus. As I dressing for the salad I used some of the oil from the carrot chips after they came out the oven. The carrots turns the oil into a nice sweet yellow oil which is great on the salad. Season with some salt and serve.
Yes this recipe seems long but if you look at all the steps separately it is pretty easy and straight forward. Thanks for reading. Enjoy