西式茄汁鸡卷 ~ Chicken Roulade with Pasta Sauce

 

 

食谱取自 ： Masa の料理ABC

 

西式茄汁鸡卷

材料 ：

2片 鸡腿肉

10支 四季豆

10支  红萝卜条
1/4個  洋蔥 （ 切薄片 ）

2片 芝士 ( 切条状 )
3 ~ 4片  高丽菜 / 包菜  ( 切小块 )
300g  Prego酱 （ 我用原味的）
100ml  水

1 ~ 2片　芝士

做法 ：

1. 先煮滚一锅水，加入四季豆和红萝卜条。把蔬菜灼至半熟。待凉。

2. 鸡腿摊开切成扒形，有筋部位以刀割断，以防烤时鸡肉卷缩。撒上盐和黑胡椒粉。

3. 把四季豆，红萝卜和芝士条排放在肉上面。然后卷紧再用麻绳捆绑。

4. 表面撒上盐和黑胡椒粉。

5. 锅子开中火，加入一点油。把鸡肉卷放进去。把表面煎至金黃色。

6. 同一锅子直接加入切好的洋蔥，炒到透明，然后放入高丽菜炒至软。

7. 加入Prego酱，水和芝士片，搅拌均匀。( Prego醬跟水的比例可以自己调整。要做成汤的話，可以加入多一点水喔！)

8. 加入鸡肉卷 ，煮至滚后转小火，加盖再煮10 ~ 12 分钟左右。

9. 把麻绳拿掉，切片后即可配上酱汁享用。

　　

Recipe source : Masa-san

Chicken Roulade with Pasta Sauce

Ingredients :

2 deboned chicken thighs
10 fresh green beans  ( edges trimmed  )
10 carrot strip
1/4  onion   ( finely chopped )
2 slices cheese ( cut into long strips )
3 ~ 4  cabbage  ( cut into small pieces )
300g pasta sauce ( I used Prego brand traditional pasta sauce )
100ml water
1 ~ 2 slices cheese
kitchen string

Method :

1. Bring a pot of water to boil  , add in fresh green beans and carrot strips . Blanch until half cooked . Let cool and set aside .

2. Butterfly chicken thighs and cut off its muscle to prevent the meat over extract during cooking  . Season with some black pepper and salt .

3. Roll up with filling ( 5 blanched green beans , 5 carrot strips each and some cheese strips  ) and truss chicken with kitchen string .

4. Sprinkle some black pepper and salt again .

5. Heat non-stick pan with some oil , pan fry the chicken roll at medium heat till golden brown .

6. Using the same pan ,  add in onion and sauté till fragrant . Then add in cabbage , stir-fry till soft .

7. Add in pasta sauce , water and cheese sliced , mix till well combined  ( The ratio for Prego sauce and water ratio can be adjusted yourself . )

8. Add in chicken roll  and bring to boil . Turn to low heat , covered  and cook for another 10 ~ 12 minutes .

9. Removed the kitchen string  , cut into slices and serve with pasta sauce .

西式烤鸡 ~ Roast Chicken with Mixed Mushroom Stuffing and Onion Gravy

鸡精粉  / Chicken stock powder

西式烤鸡
 

材料 :
全鸡 1只
125g 奶油 ( 牛油 )

1大匙 盐  

2大匙 黑胡椒粉
2小匙 新鲜百里香

1小匙 鼠尾草干 （ 我用Italian herb seasoning ）

馅料 ：
3杯 面包糠

1  1/2杯 烤香蘑菇 （ oyster , button , shiitake or Portobello mushroom ）

1杯 煮熟栗子

1大匙 鼠尾草干 （ 我用Italian herb seasoning ）

3大匙 橄榄油

1粒 蛋

1小匙 盐 

1/2小匙 黑胡椒粉

1  1/2小匙 糖

1大匙 荷兰芹 / 巴西里

2片 月桂叶

1大匙 蒜粉

蔬菜配料 ：

1  1/2大匙 橄榄油

2大匙 枫糖浆

300g 樱桃番茄

200g 西兰花（ 灼熟 ）

300g 马铃薯（ 去皮，切块，蒸熟 ）

1条 西葫芦（ 切片）

1大匙 新鲜百里香

盐和黑胡椒粉适量

2大匙 奶油

适量牙签或半粒柠檬

做法 ：

1. 把鸡冲洗干净，滴干水后再以纸巾里外抹干. 鸡肉先用盐和黑胡椒粉全身上下和腹腔都抹一遍后放冰箱冷藏。在另一个大碗里，把馅料里的材料搅拌均匀。

2. 把馅料填入鸡腹，以牙签或柠檬封口。用牛油，新鲜百里香和鼠尾草干涂满鸡的表面，如果想皮脆和香，将牛油抹到鸡皮和肉之间的空间里。将鸡腿用粗棉绳绑好。

3. 将马铃薯，樱桃番茄和西葫芦放到烤盘上，加入适量的橄榄油，枫糖浆和盐一起混合。将鸡放在上层的烤架，以200度烤60分钟。烤到差不多中段时可以再淋上枫糖浆和涂上少许的橄榄油在鸡的表面，然后烤多25 ~ 30分钟或至熟.（ 以尖器插入鸡腿最厚处，流出的汁必须是透明的。）

4. 烤好前的5分钟加入灼熟的西兰花。

5. 把烤熟的鸡取出，盖上铝箔，30分钟后即可享用。
 

 

Roast Chicken with Mixed Mushroom Stuffing

Ingredients :

1 large free-range chicken

125g butter

1tbsp sea salt

2tbsp black pepper

2tsp fresh thyme

1tsp dried sage ( I replaced it with Italian herbs seasoning )

Stuffing :

3 cups breadcrumbs

1 1/2cup grilled mushrooms ( mixture of oyster , button , shiitake or Portobello mushroom  )

1tbsp dried sage  ( I replaced it with Italian herbs seasoning )

1 cup chestnut ( boiled )

3tbsp vegetable oil or olive oil

1 no egg

1tsp sea salt

1/2tsp cracked pepper

1 1/2tsp sugar

1tbsp chopped parsley

2pcs bay leaves

1tbsp garlic powder

Vegetable for baking :

1 1/2tbsp olive oil

2tbsp maple syrup

300g cherry tomatoes

200g broccoli  ( blanched )

300g potato ( peel , cut into cubes and steamed  )

1 zucchini   ( sliced )

1tbsp fresh thyme sprigs

a pinch of salt and pepper

2tbsp butter

some toothpicks or lemon ( cut into half )

Method :

1. Clean and pat dry chicken . Rub chicken with salt and pepper then place in a large bowl and let it marinate in the refrigerator . In another bowl , mix all the stuffing ingredients together and give it a good toss .

2. Spoon stuffing into the cavity of the chicken and seal the opening  . Separate the skin of the chicken with your fingers  . Rub butter and herbs in between the skin and meat . Truss chicken with kitchen string .

3. Place the pumpkin on the base of the baking dish . Drizzle with some olive oil and half of the maple syrup and season with pepper . Put chicken on top and bake in a pre-heated oven at 220c  for 60 minutes . Turn pumpkin and add cherry tomatoes to pan . Drizzle with remaining maple syrup  . Roast for 25  ~ 30 minutes or until juices run clear when chicken thigh is pierced with a skewer .

4. Add brocolli to roasting pan in the last 5 minutes of cooking  .

5. Remove chicken and wrap with aluminium foil and let it rest for 30 minutes before carving  .

西式洋葱酱汁

材料 A :

30g  奶油

100g  黄皮洋葱 （ 切碎 ）

330g 热水或鸡高汤

30g 鸡精粉

材料 B :

8g  奶油

8g  面粉

70g  水

盐适量

黑胡椒粉适量

做法 ：

1. 将奶油煮溶，爆香黄皮洋葱至软。加入材料A的水煮至滚，然后以小火，加盖再煮多5分钟。熄火后加入鸡精粉。

2. 在另一个锅里，将材料B的奶油煮溶后加入面粉。然后再倒入70g的水,盐和黑胡椒粉，搅拌均匀后试味。

3. 将（2）倒入（1）里，搅拌均匀即可配烤鸡吃。

Onion Gravy

Ingredients A :

30g butter 

100g yellow onion ( finely chopped )

330g hot water or chicken stock

30g chicken gravy powder

Ingredients B  :

8g butter

8g plain flour

70g water

a pinch of salt

a pinch of black pepper

Method :

1. In a saucepan , sauté the onion in the oil until softened and almost starting to brown . Add the 330g hot water and bring to boil , lower heat to simmer and covered for about 5 minutes . Turn off heat and stir in the chicken gravy powder .

2. In another saucepan , melt the butter ( ingredients B )  and stir in the flour to make a roux . Slowly add in the 70g water , then pepper and salt .

3. Stir the gravy mixture into the roux mixture to combine to combine . Check the consistency ( thickness ) and taste ; adjust with water or seasoning if necessary . Serve with roast chicken .