This archive report was first published on 29 October 2021.
Chef Victoria Kariuki's Star Recipe: Chicken Roulade ¶
Published on October 29, 2021
Chef Victoria Kariuki, a seasoned sous chef with 7 years of experience, has a deep passion for cooking and serving mouth-watering cuisines. She currently works at The Curve Kitchen, a restaurant located at the Curve by the Park Hotel.
For Victoria, the best part of being a sous chef is the satisfaction she achieves from mastering her art and creating signature dishes that mesmerize diners. Her career also inspires young apprentice chefs who look up to her mastery in the kitchen.
Victoria's love for cooking is evident in her star recipe, Chicken Roulade, which combines the flavors of mushrooms and bacon. The dish is a sumptuous blend of ingredients, including chicken breast, bacon, mushrooms, and cherry tomatoes.
Ingredients:
- Chicken breast - 150gms
- Bacon – 60gms
- Black pepper - ¼ tsp (0.001gm)
- Mushrooms – 50gms
- Salt – ¼ tsp
- Cherry tomatoes – 50gms
- Baby carrots – 80gms
- Spinach - 60gms
Method:
Finely chop the onions, bacon, and mushrooms. Place a pan on fire and add oil, then sauté the onions. Add the bacon and mushrooms, and allow for 5 minutes before seasoning with salt and pepper. Keep the mixture aside.
Take the chicken breast and flatten it. Top it with the bacon mixture and roll up, tucking in the ends and wrapping it with cling film. Close the knots on the sides.
Boil the wrapped chicken in water for 10 minutes to partially cook it. Then, remove it from the water and fry it in a hot pan until golden brown. Transfer the chicken to the oven to bake.
Steam the baby carrots in a pan and sauté them with cherry tomatoes and season with salt and pepper. In a separate pan, sauté onions, garlic, and add in the spinach. Let it cook for about 10 minutes.
The meal is now ready to be served with a starch of your choice.
Chef Victoria's Tips:
Black pepper adds a tantalizing flavor to any meal. A chef's knife is a must-have gadget in the kitchen, as it can be used for carving, deboning, and chopping herbs and vegetables.
