Coriander Chicken Roulade with Noodles Recipe

 

 

Recipe by: Ashleigh Bareham 

Serves: 4

Ingredients

  2 chicken breast, skin on, wing bone attached
  1 bunch coriander, leaves picked, stems finely chopped
  1 1/2 tbsp grapeseed oil
  400 ml fresh coconut water - reserved water from 2 coconuts
  1 blood orange, juice and rind
  1 cup plain flour
  1 egg
  salt and pepper, to taste

Method

1. Preheat sous vide machine to 65C. Preheat oven to 180C.
2. For the roulade, remove the chicken skin and wing bones and reserve. Place skin on a paper lined baking tray, season and cover with baking paper and place another tray on top and bake for 25 minutes until golden and crisp. Remove from oven and set aside for garnish.
3. Butterfly the chicken breasts. Place between two sheets of cling film and flatten the chicken with a rolling pin until approximately 5mm thick.
4. Pound the coriander stems and pepper with a pinch of salt in a mortar and pestle to a paste. Spread over the chicken breast and roll up tightly to form a log. Wrap in 3 layers of cling film and fasten ends tightly. Place into sous vide machine and cook for 30 minutes. Unwrap roulade and cook in a hot frypan with 1 tablespoon grapeseed oil, turning, until golden all over and cooked through. Cover and allow to rest.
5. Meanwhile for the broth, heat 2 teaspoons oil in a frypan and add the reserved chicken bones. Cook until browned and caramelised. Add coconut water, cracked pepper, orange rind, coriander stalks, 500ml water and simmer for 30 minutes. Strain into clean saucepan. Add salt and orange juice to taste.
6. Place coriander leaves into a mortar and pestle with a teaspoon of oil, salt and pepper and grind to a fine paste. Add to broth and stir through. Keep warm.
7. For the noodles, add flour and salt to a large bowl, make a well in the centre and add egg. Bring together to form a dough, adding a little water if necessary. Knead to a smooth dough and cover and rest in fridge for 30 minutes.
8. Using a pasta machine, roll noodles through from thickest to thin setting and then feed through to cut noodles.
9. Bring a medium saucepan of salted water to the boil and cook noodles for 2 minutes.
10. To serve, place a small mound of noodles in a bowl. Slice rested chicken and place over noodles. Pour over broth and top with crispy chicken skin.

SHARE

About suru