Pumpkin and feta chicken roulade with quinoa salad & tomato basil fondue
INGREDIENTS
50 gm quinoa
25 gm feta cheese
360 gm chicken breasts 1 egg
200 gm salted butter 50 celery
Pepper to taste 50 gm onions
300 gm pumpin
25 gm garlic
20 gm rosemary
20 gm parsley
250 ml chicken stock 15 gm bell peppers 125 gm tomato puree
150 gm cheddar cheese
METHOD
- Clean the chicken breast and flatten it on a chopping board, season with salt and pepper.
- In a bowl mix feta, roasted pumpkin puree, celery, garlic and seasoning. Spread over the mixture on flattened chicken breast wrapped in aluminium foil and roll it into a tight cylindrical shape.
- In a saucepan add water and simmer rolled chicken breast for 8 to 10 min. once it is done take it out from the pan and sear in a frypan till it becomes golden brown.
- For the fondue: In a frypan add tomato puree and cook for 3 to 4 min. Add cheese, seasoning at the end add fresh cream.
- Soak quinoa in cold water for 15 min. Now add to double the quantity of boiling water and cook for 5 min. Strain the excess water and keep it aside. In a frying pan sauté onion, celery, thyme and seasoning and olive oil.
- Sauté vegetables with garlic and chopped onion. Add seasoning and vegetables. Sauté for 3 to 4 min. Keep aside.
- For presentation, on a plate arrange quinoa salad, sauté vegetables, and place sliced chicken roulade on a tomato fondue base.
