ROULADE WITH LEMON BUTTER SAUCE 1kg chicken fillet 4 slices bread 1 tablespoon crushed Jeeru (Cumin) 1 tablespoon crushed dhania (coriander) 3 eggs 2 medium onions 10 whole green chillies 1 cup chopped fresh dhania (coriander) 6 cloves garlic 1 teaspoon baking powder 2 tblps ghee (Clarified butter) 4 tablespoon lemon juice 1 teaspoon salt 1 teaspoon white pepper 2 teaspoon chicken spice
Combine all ingredients together in a food processor and process until fine..
Defrost 1 ½ cup frozen corn in boiling water and set aside.. Boil 5 potatoes in salt water until soft,mash potatoes...make mash by adding little milk,salt,pepper,ground green chilllies..drain corn and add to mash. Line two trays with foil..spread mince evenly on foil..spread mash over..roll carefully leaving foil behind..cover swissroll with same foil..steam for 15-20 minutes until firm...cover top with lemon butter sauce and serve with straw chips.. LEMON BUTTER SAUCE 2 tablespoon butter or rama 2 tablespoon lemon juice ½ cup fresh cream Aromat (a South African Spice) to taste ¼ teaspoon white pepper Dash of parsley Boil together..