Thursday 28 June 2018

Chicken Roll


* recipe adopted from Gordon Ramsay

Ingredients:

1pc boneless chicken thighs (skin optional)
1/2 cup pistachios (with shell removed and coarsely chopped)
1/2 cup minced parsley
1/2 tsp fresh thyme
1/2 cup ground sausage, sausage skin removed
4 strips of bacon


Sauce/ Gravy (optional. You can use your favourite tomato sauce, etc) 
3 cups water
1/3 cup sherry vinegar
1/4 Marsala
1/4 chicken broth


How to Make:

1. Combine sausage, pistachios, thyme, parsley, along with a dash of salt and pepper as a whole in a bowl. 

2. Place chicken flat on a working top, skin facing table top. Put sausage mixture on top centre of the chicken and roll the chicken over until it covers majority with the stuffing. Set aside.

3. Place a sheet of aluminium foil on table top. Sprinkle with a dash of olive oil, salt and pepper. Then place the bacon on top of it. Put the chicken roll on top of bacon strips. Roll the bacon and chicken roll with the aluminium foil like a candy, with both ends tightly sealed.

4. Heat up a pot of water. When it boils, place the chicken roll in foil inside the boiling water for 25 min in medium fire.

5. Remove chicken from the pot. Once cooled, place inside fridge.

6. when ready to eat, take chicken out from fridge, remove foil gently so the bacon wrapped with chicken neatly. and use kitchen towel to dry it out when it's wet.

7. Heat up a frying pan, add olive oil, then pan fry the bacon chicken roll until golden in all sides.

8. If you like to make the sauce/gravy - remove the bacon chicken roll to a dish, then deglaze the pan using the sherry vinegar along with the bacon juices and oil at medium fire. Add Marsala and chicken broth, stirring frequently before sauce thickened. 

9. Slice chicken roll at an angle, drizzle sauce on top and enjoy with some white rice or plain pasta with your favourite white wine.

Enjoy!



Watermelon Salad


* recipe adopted from Gordon Ramsay

Ingredients:

Watermelon - cut into cubes
Cucumber - cut into cubes
fetacheese - break into cubes
cherry tomatoes - cut into halves
rocket leaves
pecan - toasted in hot pan with a sprinkle of salt
lemon -rolled the lemon on table top, cut into half horizontally and squeeze out lemon juice
Mint leaves - shredded
balsamic vinegar and a dash of olive oil

How to Make:

1. mix rocket leaves with a dash of olive oil and balsamic vinegar first.

2. add cucumber and tomatoes to the above mix.

3. then add water melon and mint.

4. add lemon juice for the final mix.

5. sprinkle toasted pecan on top.

A refreshing salad best for summer time! Enjoy!