Filling:2 large potatoes (boiled/ baked)Green chutney (to taste)Salt + pepper (to taste)Dash Butter Roulade:500g chicken fillet1 tablespoon cake flour1 egg1 tablespoon garlic flakes2 teaspoons @sujees_gourmet_food green masala 1 teaspoon salt1 teaspoon coriander powder 1 teaspoon cumin powder 1 large onion (chopped)2 tablespoons oil Sauce:100g butter2 tablespoons lemon juice 2 tablespoons fresh cream 1 tablespoon creamy mayonnaise1 teaspoon Aromat (a South African Spice)
Topping:1 large potato (grated) Method:1. Blend roulade ingredients in processor. 2. Grease a large piece of foil with oil. 3. Spread minced chicken onto foil. 4. Make mash with potatoes for filling seasoning with chutney, salt, pepper and butter. 5. Place filling in the center of roulade and roll chicken over sealing it well with foil. 6. Place in pot to steam for 30-40 minutes. 7. Make sauce by boiling until thickened. 8. Colour grated potato with pinch turmeric or egg yellow food colouring and fry until crispy. 9. When roulade is firmed and cooked through, remove from foil. 10. Pour sauce over and garnish with fried potato. We served with thin cut chips Garnish with chill flakes
INFO & TIPS
Note: Roulade was made from Indian delight. The sauce poured over was a lemon butter sauce and not that of the recipe.