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Chicken Roulade Stuffed with Wild Mushroom and Spinach
Chicken Roulade Stuffed with Wild Mushroom and Spinach

Before you jump to Chicken Roulade Stuffed with Wild Mushroom and Spinach recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.

Probably the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. Particularly if you ensure that the dishwasher is full prior to starting a cycle. Save even more money by air drying or cool drying your dishes rather than heat drying them.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Green living just isn’t that tough. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to chicken roulade stuffed with wild mushroom and spinach recipe. To cook chicken roulade stuffed with wild mushroom and spinach you only need 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Roulade Stuffed with Wild Mushroom and Spinach:
  1. Use 6 tablespoons olive oil
  2. Get 1.8 kg whole chicken, deboned, wings and bones reserved
  3. Prepare 3 shallots, finely chopped
  4. Get 6 button mushrooms, roughly chopped
  5. Take 4 Swiss brown mushrooms, roughly chopped
  6. You need 300 ml Madeira
  7. Use 1 litre chicken stock
  8. Use 125 ml cream
  9. Use 2 cloves garlic, finely chopped
  10. Take 1 bunch spinach, blanched, drained and finely chopped
  11. Prepare 1/2 cauliflower head, divided into small florets
  12. Provide 75 g butter
  13. Use 1 teaspoon truffle oil
  14. You need 1/2 lemon, juiced
  15. You need 2 sprigs rosemary
  16. Take 8 baby leeks, sliced
  17. You need to taste salt and pepper,
Steps 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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