Chicken roulade

                                            CHICKEN ROULADE

The recipe which I am going to give you is from East Europe. I learned it from my dear English friend , who is a marvelous cook. My international cuisine interest started after I met her 34 years ago. She said that she learned this dish from her mother. I was lucky to meet her mother. She was a notable German lady and a fantastic cook too. This talent now continues with her daughter and grand-daughter.
I like to try new recipes, but also I like to change them my way. As usual I have changed this recipe too. I use chicken instead of mince meat sauce. If it sounds more familiar to you , possible to make it with mince meat sauce.
When my friend and I have chance to be together we enjoy to try different tastes. I am going to share these recipes with you time to time.
Chicken roulette is a very tasty and presentable main dish. The good thing is, it can be prepared a day before to serve.

Ingredient :
4 tablespoons plain flour
100g butter or margarine
1/2 Lt milk
1 teaspoon salt
4 eggs

Filling: (with chicken)
300g chicken thighs -chopped into small size cube
1 onion- chopped
1 tablespoon vegetable oil
1 1/2 tablespoon corn flour +2 tablespoon water
1 cup hot water

OR

Filling: (with mince meat)
300g mince (ground) meat
1 onion, chopped
1 tablespoon vegetable oil
2 tablespoon tomato puree
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hot water

For sauce
1 onion, finely chopped
1 tablespoon vegetable oil
250g mushrooms , sliced
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper

22cmx30 cm Swiss roll pan and baking sheet


Preparation:
Melt butter in a pan, add flour ,milk and salt. Stir constantly over heat until mixture thickens. Let it cool. Separate eggs white and yolks. Add eggs yolk one at time, mix well. Beat egg whites in a glass bowl until soft peaks form. Fold it into mixture using a metal spoon . Pour mixture into well greased and lined with
baking sheet. Bake in 180C-350F hot oven for 20 min until it is light brown.

For filling
(Chicken) Put 1 tablespoon vegetable oil in a pan ,fry chopped onion 2 min, add chicken cubes, stir until turn brown. Add salt and pepper. Add hot water , cook until chicken is tender. Mix corn flour with water, add into cooked chicken. Stir until mixture boils and thickens. Let it to cool.

(Mince meat) Fry chopped onion in vegetable oil, add mince meat. Stir until it gets brown. Add tomato puree , water and seasoning. Cook until all water absorbed. Let it to cool.
Turn baked roulette onto a tea towel. Remove baking sheet. Spread chicken or mince meat mixture. Start to roll roulette from the short side. It is possible to refrigerate like this. Before to serve cover with foil and heat in the oven 180C-325F 5 min.
For sauce: Fry chopped onion in vegetable oil, add sliced mushroom and seasoning. Stir until mushrooms cook, add sour cream.

 

For serving cut roulette into 3cm slice, pour mushroom sauce onto each slice.