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Textures of Beet Root with Chicken Roulade & Fungi

Ingredients

Beet root 500 gms

  • Chicken 500 gms

Parsley 30 gms

Celery 50 gms

Carrots 50 gms

Mushrooms 100 gms

  • Flour 50 gms

Red wine 30 ml

  • Salt to taste
  • Pepper powder 20 gms

Onions 100 gms

  • Eggs 2 nos

Fresh cream 50 ml

Olives black 20 gms

Olives green 20 gm

  • Chicken stock 1 lt
  • Butter 50 gms

Procedure

  1. 1. Prepare nice brown stock and keep it side.
  2. 2. Mince chicken and mix with fine chopped parsley, olives, carrots, celery, fresh cream, egg, salt and pepper powder.
  3. 3. Spread on clean wrap and roll it to barrel shape and wrap it in foil. Tighten the both end in opposite direction.
  4. 4. Poach in flavored chicken stock at low temperature for 40 mins.
  5. 5. Prepare different textures of beetroot. Beet root puree, mash, foam, dust, ect.
  6. 6. Grill button mushroom with some olive oil and dry herbs.
  7. 7. Slice roulade and plate it as required and serve hot with brown sauce, textures of beet root, and grilled mushroom.