theis223
10-04-2010, 09:47
After watching a few videos that Richard posted about shooting pigs at Ft. Bragg i clicked on this Gem made by Gordon Ramsay from the same page.
Stuffed Chicken Roulade in Marsala Sauce.
It sounds fancier than it really is. i literally watched the 2 minute youtube video and an hour later i pulled it off. This is a simple recipe but man if you nail your presentation you can definitely make a culinary statement. Im giving the grandparents a run for their money for good ol home cookin' with this one.
Ingredients:
6 boned-out chicken legs or thighs
Sea salt and pepper
Approximately 24 rashers,rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp marsala wine (sicilian dry wine, tasty on its own)
Ladleful of brown chicken stock
Stuffing:
1/2 lb. good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
Cut the chicken into thick slices and arrange to your preference. Pour over the jus while its hot and serve it up.
http://www.youtube.com/watch?v=-z5VgGkZdok
Ramsay's recipe calles for a Rissoto but i substituted it with steamed Red Kale. Lots of color and a ridiculous contrast with the meat that turned out to be an awesome compliment.
Here is how mine turned out. The brew in the background is Widmer Bros. Drifter Pale Ale. Its a seasonal micro brew i stumbled upon, went great with everything.
Stuffed Chicken Roulade in Marsala Sauce.
It sounds fancier than it really is. i literally watched the 2 minute youtube video and an hour later i pulled it off. This is a simple recipe but man if you nail your presentation you can definitely make a culinary statement. Im giving the grandparents a run for their money for good ol home cookin' with this one.
Ingredients:
6 boned-out chicken legs or thighs
Sea salt and pepper
Approximately 24 rashers,rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp marsala wine (sicilian dry wine, tasty on its own)
Ladleful of brown chicken stock
Stuffing:
1/2 lb. good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
Cut the chicken into thick slices and arrange to your preference. Pour over the jus while its hot and serve it up.
http://www.youtube.com/watch?v=-z5VgGkZdok
Ramsay's recipe calles for a Rissoto but i substituted it with steamed Red Kale. Lots of color and a ridiculous contrast with the meat that turned out to be an awesome compliment.
Here is how mine turned out. The brew in the background is Widmer Bros. Drifter Pale Ale. Its a seasonal micro brew i stumbled upon, went great with everything.