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- Poached Chicken Roulade with Petit Snow pea Salad, Glazed Beetroot and Ginger Lime Dressing
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| Poached Chicken Roulade with Petit Snow pea Salad, Glazed Beetroot and Ginger Lime Dressing |
Chicken Roulade:
Glazed Beetroot:
Dressing:
Yield 12 serves Method - Glazed Beetroot:Step 1: Cut the top stalks off the beetroot. Place beetroot bulbs in a large saucepan, cover with water and bring to the boil. Once boiled, reduce heat to medium and cook for approximately 35 minutes or until cooked through. (Check by inserting a knife). Once cooked through, allow beetroot to cool and peel the skin. Cut into medium wedges Step 2: Place balsamic vinegar and beetroot wedges in a saucepan and bring to the boil. Once boiled, reduce heat and cook for a further 10 minutes or until liquid reaches a sauce consistency. Method - Chicken Roulade:Step 1: Cut chicken breast in half lengthwise. Butterfly cut each half chicken breast. Bat out chicken to an even thickness throughout Step 2: Place a sheet of gladwrap on the bench and place chicken in the centre. Sprinkle sumac, salt and pepper on chicken. Wrap up chicken into a cylinder shape and secure each side by knotting the ends of the plastic Step 3: Place all the chicken parcels into a saucepan, cover with water and bring to the boil. Reduce heat and cook for approximately 10-12 minutes further Step 4: Once cooked, set aside chicken – still in gladwrap until required. Method - Ginger and Lime Dressing:Step 1: In a mixing bowl, place peeled and grated ginger Step 2: Deseed chillies and cut to brunoise Step 3: Mix all dressing ingredients together and season with salt and pepper to taste. Step 4: Stir all ingredients well prior to serving. To Assemble:Step 1: Cut chicken breast into thick slices Step 2: Cut snow peas and radish to julienne Step 3: Place snow peas and radish in the centre of the plate or platter Step 4: Place glazed beetroot on snow peas and radish and finish with chicken slices Step 5: Drizzle ginger and lime dressing on top. 
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