CHICKEN ROULADE

For some reason, people always seem to think that beer should only be paired with fatty, fried foods, bar snacks or braai platters. Our autumn issue is all about beering positive, so we asked Bloem-based chef Carel van Aswegen to put together a refined dish that uses beer as an ingredient – and pairs perfectly with it.

INGREDIENTS

CHICKEN BREAST FILLING
1 large chicken breast
6 olives, chopped
30g brie
5g breadcrumbs
1 packet Parma ham Seasoning

BEETROOT REDUCTION
250g beetroot 125ml Saison
80g sugar

VEGGIES
300g butternut
50ml vegetable stock
150g corn
80g mangetout

METHOD

PREPARING THE VEGGIES
Preheat the oven to 180°C. Roast the beetroot and butternut in separate dishes at for approx. 45 minutes or until soft. Peel the beetroot and cut into small chunks, then puree with a stick blender or food processor. Place the beetroot puree, Saison and sugar in a saucepan and reduce by a third. Remove from the heat and place to one side. Scoop the flesh out of the butternut and puree with stick blender or food processor with the vegetable stock. Add the stock little at a time until a smooth consistency is achieved. Place aside for later. Char the corn and onion on a griddle pan. Blanch the mangetout in boiling water for 30 seconds, then rinse in cold water.

PREPARING THE CHICKEN
Butterfly the chicken breast and place on top of cling wrap. Place another piece of cling wrap on top of the chicken. Flatten with a meat mallet or rolling pin. Once flattened, season with salt and pepper and place the Parma ham on top. Mix the olives, brie and breadcrumbs and place a spoonful of the mixture on top of the chicken. Season to your liking. Roll the chicken breast then remove from the cling wrap and place on a sheet of tin foil. Roll the roulade in the tin foil and twist the ends to secure. Roast at 180°C for 20 minutes. Take out of the oven and rest for 10 minutes. Heat a skillet until it is smoking hot and drizzle a little oil on the chicken breast. Brown the roulade and rest for five minutes.