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Roulade And Remoulade
Recipe by Julie Goodwin
This delicious and tender chicken roulade will melt in your mouth.
- Steps
- Ingredients
Steps
- For the Chicken and Tarragon Roulade, carefully remove the bone from the thigh and leg, keeping the skin intact for presentation.
- Carefully remove the leg meat from the skin. Place the fillets onto a board, skin side down. Cut through the thigh meat horizontally into an even thickness and place the trimmings in the bowl of a mini food processor, along with the leg meat. Pulse to a mince. Transfer to a bowl and add nuts, tarragon and salt and pepper.
- Flatten the chicken thighs gently with a meat mallet on the flesh side, to an even thickness, and trim any excess fat from the meat. Spread the filling in an even layer and roll the thighs from a long side, enclosing the filling. Use the skin to completely encase the chicken, tucking it in at the ends.
- Place the roll at the edge of a piece of good quality foil and roll it up as tightly as you can. The foil should go around the thigh at least 5 or 6 times. Twist the ends of the foil tightly to resemble a bonbon then fold the ends over. Roll the package on the bench to achieve a uniform sausage shape. Repeat this process with a piece of cling film and tie the ends to ensure the roulade is watertight. Repeat with the second roll.
- Half-fill a large deep saucepan with water and heat until simmering gently. Place the roulades into the water and place a tea towel inside the saucepan to keep the chicken submerged. Return to a simmer and cook for 10-12 minutes, then remove the roulades from the pan and place in the fridge for 30 minutes. This helps them to maintain their shape for the final cooking.
- Heat the olive oil in a frying pan over medium heat. Remove the cling wrap and foil from the roulades and cook them in the oil, turning frequently, until deep golden brown on all sides, about 8-10 minutes. Remove from the pan and rest for 10 minutes before slicing to serve.
- For the Remoulade, place the egg into the canister of a stick blender. Add the vinegar and salt then the oil. Place a hand-held stick blender in the very bottom of the jug and turn it on. Leave the stick mixer going at the bottom of the canister until the mixture starts to emulsify and turn white. Slowly, draw the blender upwards through the ingredients to form an emulsified mixture. Stir through the sugar and tarragon. Season with salt to taste and set aside in the fridge until required.
- Toss the kohlrabi in enough dressing until generously coated and serve alongside the sliced chicken roulades. Garnish with chopped Brazil nuts.
