Serves 6

Gourmet (South Africa) - - LIFESTYLE -

For the chicken roulade

6 free-range chicken breasts 1/2 cup oregano

250g plain chevin goat’s

cheese, crum­bled

1 cup chopped dates

Mal­don salt and cracked

black pep­per but­ter and oil to brown

For the date sauce

1/2 cup dates, chopped

1/2 cup cashews, chopped a few sprigs rose­mary 250g chicken stock 1l cream

For the pump­kin frit­ters

1 cup flour

2T bak­ing pow­der

1 cup cooked, puréed pump­kin 2 large free-range eggs milk, to loosen oil, for fry­ing

1 cup castor sugar

3T cin­na­mon

For the chicken roulade

1. Flat­ten the chicken breasts and join them to­gether us­ing cling­wrap, press­ing down firmly along the joins with your fingers. 2. Sprin­kle the breasts with the oregano, chevin and dates, all along the cen­tre of the breasts. Sea­son with salt and pep­per.

3. Roll the chicken with the help of the cling­wrap into a tight sausage shape. Dou­blewrap in cling­wrap to seal it prop­erly, so it’s wa­ter­tight.

4. Place a pot of wa­ter on the stove and bring it to the boil. Add your chicken roulade and cook for 20 to 25 min­utes, un­til firm to the touch and cooked through. Re­move from the wa­ter and un­wrap. 5. In a pan, heat up some but­ter and olive oil. Turn the roulade in the but­ter mix­ture un­til evenly browned. Leave to rest for 10 min­utes, then slice. Serve with the date sauce, pump­kin frit­ters and roast rain­bow root veg­gies.

For the date sauce

Mix all the in­gre­di­ents to­gether and let it re­duce un­til thick and de­li­cious. It will take quite a while, around 20 to 30 min­utes, to get the right con­sis­tency.

For the pump­kin frit­ters

1. Sift the flour and bak­ing pow­der to­gether. Add the pump­kin purée and mix well. Add the eggs and mix. Then add the milk a lit­tle bit at a time to loosen the bat­ter to a nice thick con­sis­tency.

2. Heat the oil in a pan and drop a spoon­ful of bat­ter at a time into the oil, turn­ing once one side is nice and golden. When cooked through and golden on both sides, take the frit­ter out of the pan and place on to pa­per towel. 3. Mix the castor sugar and cin­na­mon to­gether and dip each frit­ter into the cin­na­mon-and-sugar mix­ture. Coat well.

Baked Camembert, Roast Vine Toma­toes and Onion Mar­malade is the scene stealer on a wood­land har­vest ta­ble with pot­ted herbs and mosses

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