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CHICKEN AND QUAIL EGGS ROULADE WITH CHEESE ON VEGGIES BED

CHICKEN AND QUAIL EGGS ROULADE WITH CHEESE ON VEGGIES BED

Recipe by: Chef Hemchandra More – Junior Sous Chef, The Brasserie – Hilton Mumbai International Airport

INGREDIENTS

  • Chicken mince – 500 gms
  • Cream – 20 ml
  • Quail eggs – 10 to 12 pcs
  • Salt – as per taste
  • Fresh herbs – as per taste
  • Black pepper – as per taste
  • Spinach – 250 gms
  • Onion- 1 pc
  • Mushroom – 30 gms
  • Bell peppers – 25 gms
  • Oil – 100 ml
  • Poultry eggs – 3 pcs
  • Red cheddar –40 gms
  • Cherry tomatoes – 10 gms

 PROCEDURE

  • Take chicken mince and add it into food processer with cream, 3 poultry eggs, 5-6 ml oil, salt and pepper and blend it smooth.
  • Take one heavy base pan, heat oil add garlic, diced onions and freshly chopped herbs in it. Cook until it gets translucent.
  • Add this cooked herbs and onions in the chicken mixture and mix it well.
  • Boil 5-6 quail eggs, peel it and keep it aside.
  • Take a terrain mold, grease it and put a layer of chicken mixture in it and stuff some boiled quail eggs and cheddar cheese. Repeat by putting another layer of mixture, put it into a food pan of water and cook it in oven on 180 degree Celsius for 35 minutes.
  • Remove from the oven and keep it aside tao bring it on room temperature.
  • Take a pan, sauté spinach, mushrooms and bell peppers separately.
  • Cut the roulade into slices for plating.
  • Take a platter, make a bed of spinach and vegies put roulade slices on it and garnish it before serving.
  • Serve it hot with pepper coulis.
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