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Chicken Roulade, Tomato Salsa served with Roasted Potatoes & Butternut Puree Recipe

Recipe Details

Sweet Potato Cake:

  • Chicken breast x 2 packets
  • Onion x 3 each
  • Potatoes x 7 medium
  • Garlic x 5 cloves
  • Butternut x 1 whole
  • Spinach x 1 packet
  • Salt
  • Pepper
  • Olive oil 250ml
  • Carrots x 2 each
  • Leek x 1
  • Celery x 1
  • White Button Mushrooms x 1 packet
  • Butter x 500g
  • Tomatoes x 4 each
  • Parsley
  • Sugar x 200g
  • Granadilla x 1 can
  • White vinegar x 250ml
  • 1 chilli

Salsa: Finely dice half an onion and one tomato. (Tip: Remove the juicy inside of the tomato). Chop fresh parsley. Mix everything together in a bowl. Add one tablespoon of oil, vinegar, sugar and granadilla. Add a bit of salt and pepper to taste. Optional: add finely chopped chillies.

Roasted potatoes: Chop potatoes into cubes and cook in a pot with water for about 10 minutes (Tip: potatoes should only cook halfway). Finely dice the garlic. Put butter and oil into an oven pan. Place cooked potatoes into the pan, seasoned with garlic, salt, pepper and herbs of your choice. Stir well together and place in the oven for about 10 minutes till potatoes are golden brown.

Butternut: Chop butternut, half an onion and fresh garlic into small cubes. Heat oil and butter in a pan, then add the onions first to fry. Then add the butternut and garlic to the pan, and season with one tablespoon of sugar, a pinch of salt and pepper. Cover the pan with a lid or foil. Let it cook for about 15 minutes till the butternut is very soft.

Chicken roulade mushroom filling: Finley chop half an onion and fry in a pan with oil. Finely chop carrots and add to the frying pan. Add salt and pepper to taste. Keep stirring. Finely chop mushrooms and add to the frying pan. Cook and stir for about 10 minutes. Blend the chicken breast, then add it to the mushroom mix.

Chicken roulade spinach filling: Finely chop chicken breast, then blend it. Add spinach, salt and pepper, cream and one whisked egg. Continue to blend. Butterfly the chicken. Cover the tabletop with cling wrap. Put salt and pepper on it. Then place the butterfly chicken breast on it. season with salt and pepper on top of the chicken breast. place cling wrap over the top of the chicken, then beat until the chicken breast is nicely thin.

Smear the mushroom filling on the chicken fillet.

Smear the spinach filling on a separate chicken fillet. Roll the chicken and tie the cling wrap over it. then cover it with foil. Place it into a pot with boiling water for about 15 minutes. Remove it from the pot and pat it with a kitchen towel to remove drizzling water. (Tip: the foil will be hot so be careful). Place chicken into a greased pan. Cook for about 10 minutes. rotate the chicken while cooking so that it is golden brown all around.

Chicken stock

Fry chicken bones in a greased pan. Add chopped carrots, onions, leeks, and celery. Add salt to taste. Then add tomato paste and one tablespoon of flour. Stir well and add water. Sieve the mix to separate the liquid.

French fries (optional side): Slice potatoes into thin long slices. Then pat them dry on a kitchen towel. Heat oil in a pan. Place the potatoes in the pan and let them cook for about 5 minutes. (Tip: oil should be enough so that the potatoes float at the top. Potatoes will likely burn if they drop to the bottom). Remove the potato fries from the pan, and place them on a kitchen towel for the oil to drain out.