Poulet Roulade &Chou rouge braisé

Poulet Roulade &Chou rouge braisé

hey there , welcome to my blog page . today i have for you poulet roulade & chou rouge braise . hope you enjoyed making it 


 Poulet Roulade

Ingredients                   Quantity 
Chicken breast             1
Chicken mince              20gm
Carrot                          10gm
Celery                          20gm
Leek                                      10gm
Parsley                          5gm
Flour                                      10gm
Butter                          30gm
Chicken stock (white)  100ml
Thyme                          2gm
Salt and pepper              5gm
Olive                                       2-3 nos
Lemon juice                           3ml
Garlic                                      1 clove
Cheese                                     5 gms
Eggs                                         1 no

Method:
Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.
Poach chicken rolls in white bouillon.
Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides.
Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

 Served with vegetable fondue
Chopped the vegetables roughly. Make them soft in butter add vegetable stock when become soft, blend into smooth paste. If lumps appear, strain.
Add cream, stock and cheese, give a quick boil, set seasoning serve hot with chicken.


Chou rouge braisé (Braised Red Cabbage)

Ingredients
450 g Red cabbage
2 tablespoons/ 30 ml Butter
112 g Onions, 14 inch (.6 cm) dice
5 Juniper berries
4 Cloves
12 tablespoon Granulated sugar
170 g Tart green apples, peeled, cored, 14 inch (.6 cm) dice
1/4 cup/ 60 ml Red wine vinegar
1/2 teaspoon Salt
1 Bay leaf
1 tablespoon Corn-starch
1/2 cup/ 120 ml Dry red wine

Method:
Trim the coarse outer leaves from the cabbage and discard; quarter the cabbage, remove the hard white core at the point of each quarter and discard, then slice each quarter very thinly.
Melt butter over medium high heat; add onions, juniper berries, cloves and sprinkle in the sugar, and cook to dissolve, 2 minutes.
Add apples, saut´e 5 minutes or until soft and golden.
Add cabbage and saut´e 5 minutes, until nicely glazed.
Add red wine vinegar and bring to a simmer. Add salt and bay leaf; toss to combine, push bay leaf down into the cabbage.
Cover and simmer 20 to 25 minutes, until cabbage is crisp-tender.
Sprinkle corn-starch over the cabbage and toss well to mix. Add the red wine. Stirring, 3 to 5 minutes, until liquids are thickened. Remove from heat.
Discard bay leaf.

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