Chicken Roulade Stuffed with Wild Mushroom and Spinach

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Chicken Roulade Stuffed with Wild Mushroom and Spinach. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken Roulade Stuffed with Wild Mushroom and Spinach is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Roulade Stuffed with Wild Mushroom and Spinach estimated approx 1 hour 15 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Chicken Roulade Stuffed with Wild Mushroom and Spinach using 17 ingredients and 11 steps. Here is how you can achieve it.

Masterchef Australia’s recipe

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Ingredients and spices that need to be Make ready to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:

1. 6 tablespoons olive oil
2. 1.8 kg whole chicken, deboned, wings and bones reserved
3. 3 shallots, finely chopped
4. 6 button mushrooms, roughly chopped
5. 4 Swiss brown mushrooms, roughly chopped
6. 300 ml Madeira
7. 1 litre chicken stock
8. 125 ml cream
9. 2 cloves garlic, finely chopped
10. 1 bunch spinach, blanched, drained and finely chopped
11. 1/2 cauliflower head, divided into small florets
12. 75 g butter
13. 1 teaspoon truffle oil
14. 1/2 lemon, juiced
15. 2 sprigs rosemary
16. 8 baby leeks, sliced
17. to taste salt and pepper,

Instructions to make to make Chicken Roulade Stuffed with Wild Mushroom and Spinach

1. Preheat oven to 210C.
2. To make the madeira sauce, heat a large pot over high heat. Add 1 tablespoon oil and brown the chicken wings and bones. Add half of the shallots and half mushrooms and fry for 5 minutes. Deglaze with madeira and reduce by half.
3. Add chicken stock and when boiling, reduce to a simmer. Gently reduce by two thirds, uncovered. Strain into a smaller pot and add 2 tbsp cream. Season and set aside, covered to keep warm.
4. Meanwhile to make the roulade, heat a frypan over medium heat with 1 tablespoon olive oil and gently fry garlic. Add the remaining shallots and mushrooms. Set aside a third of the mushroom mix for a garnish then mix the remaining with the spinach. Set aside to cool.
5. For the cauliflower three ways, place a third of the cauliflower florets onto a baking tray and drizzle with 1 tablespoon oil. Season and roast in the oven for 20 minutes, or until browned.
6. For the cauliflower puree, place a pan over medium heat with 1 tablespoon of oil and 40 grams butter and add another third of the cauliflower. Fry for 5 minutes. Add 100ml of water and cook until tender. Add remaining 85ml cream and continue cooking for 15 minutes. Using a stick blender, blitz the cauliflower until smooth. Set aside, keeping warm.
7. Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season.
8. Slice deboned chicken down the middle and lay flat, skin side down. Place half of the mushroom and spinach mixture onto one chicken half and roll tightly. Truss the roulade with twine. Repeat with other half.
9. Place 2 tablespoons olive oil and rosemary in a large fry pan set over medium heat. Season roulades, add to pan and fry until golden brown on all sides. Transfer to the oven to roast until cooked through, about 15 minutes. Remove from oven and allow to rest for 10 minutes. Slice into 5cm thick pieces and set aside.
10. In a large sized pan set over medium heat, add remaining 35 grams butter. Add leeks, season and fry until brown. Remove from heat and set asi
11. To serve, transfer cauliflower puree to a piping bag and pipe puree onto each plate. Place leek on either side of the puree, place roasted cauliflower and cauliflower salad next to the puree and place chicken slices down the middle of the plate. Top with reserved mushroom mix and drizzle with madeira sauce.

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