Chicken & Three Veg

Chicken & Three Veg

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 – 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.

Chicken Roulade

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 –

Now for the Three Veg

Cauliflower Puree

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
olive oil


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.

Asparagus Salad

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


Sous Vide Fillet with Onion rings and Pepper sauce

Sous vide fillet steak with onion rings and pepper sauce

Steak, onion ring and creamed spinach. It reminds me of pub grub in South Africa. Yummy, wholesome and comforting food.

I have tried to sous vide a sirloin steak before but found that it was similar to when I just cook it on a griddle pan. The fillet I used in this recipe however was perfect for sous vide. I used thick cuts of fillet, approximately 3.8 cm thick. Give it a try and enjoy.


2 pieces of fillet steak approximately 3.8 cm thick
1 tbsp butter
1 tbsp olive oil
few sprigs fresh thyme


Either vacuum seal the steaks or close in a zip log bag and cook in a 52 degree celsius water bath for 2 hours. This is for a rare – medium rare steak. Once the time is done remove from the water bath, season with salt and fry in a hot pan with the thyme, butter and oil. Allow to rest for a few minutes before serving.

Onion Rings

2 large onions, sliced into 5 – 7mm thick slices
1.5 cups milk
1 tbsp white vinegar
1 tbsp tabasco
1.5 cups plain flour
Oil for deep frying


Mix the milk, vinegar and tabasco in a bowl and allow to stand for 5 minutes. Once the milk mixture has started to thicken add the onion rings and allow to soak for 30 min. Next its time for the frying. I heat the oil up and will test it by throwing just a pinch of flour into the oil. If it bubbles you are ready to start the frying process. I use a fairly small pot and I only fill oil to about 2.5 cm as I fry my onion rings in batches. Mostly because I don’t like wasting so much oil and also, I find a big pot of hot oil a bit scary at times.

Using a fork take the onion rings from the milk mixture and dip in flour. Shake off excess flour and lower into the oil. Fry until nice and golden. It only takes about 30 – 40 seconds. Place on some absorbent paper and season with salt as soon as they come out of the frier. I use Maldon smoked sea salt for onion rings. I love that salt.

Creamed Spinach

1 tbsp butter
1/2 tbsp corn flour
1 small onion chopped
1 packet of frozen spinach
1/2 cup creme fraiche
pinch of nutmeg
salt and pepper to taste


Yes, I use frozen spinach but I have found that I prefer frozen spinach for creamed spinach recipes. The creme fraiche in this recipe can be replace with cream.

Heat butter and onions in a pot and allow the onions to soften. Next add the flour and cook stirring for 1 min. Now add in the frozen spinach. Stir until the spinach is defrosted and add your creme fraiche, nutmeg, salt and pepper. stir together and let it simmer for 5 – 10 minutes.

Pepper Sauce

3 tbsp ground pepper
1 tbsp butter
1/2 tbsp corn flour
200 ml cooking cream


Melt the butter in a pan. Add the pepper and flour and cook stirring for 1 minute. Add the cream, stir until combined and allow to simmer for 5 minutes. Serve and enjoy