Pumpkin And Chicken Roulade Food

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13-by-18-by-1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin and slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN ROULADES

Steps:

• Roulade:
• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Pumpkin Puree:
• 1 (6-pound) pumpkin
• 2 tablespoons butter
• 4 tablespoons sugar
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

PUMPKIN ROULADES

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

PUMPKIN AND CHICKEN ROULADE

Steps:

• Preheat oven to 180 degrees Celsius.
• Melt butter in a pan, add flour and stir for one minute. Gradually stir in the skim milk powder combined with water until mixture boils and thickens. Quickly stir in yolks, pumpkin and cumin.
• Beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
• Pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
• Bake for 12-15 minutes until puffed and golden brown.
• Combine filling ingredients in pan, stir until heated through.
• Remove roll from the oven and turn on a wire rack covered with a tea towel. Carefully remove lining paper. spread evenly with the filling. Hold the towel with both hands. gently roll the roulade.

CHICKEN ROULADEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
• Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
• Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
• Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.

SPINACH & CHICKEN ROULADE

Steps:

• Line Jelly Roll pan with foil and spray with non-stick spray.
• Thaw and squeeze moisture from spinach.
• In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
• Bake at 350°F for 8-10 minutes.
• Lift foil with baked spinach mixture and place on working surface.
• While spinach is cooling sauté chicken, peppers and scallion; season to taste.
• When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.

PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE

Steps:

• Preheat oven to 375 degrees. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.
• Whisk flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl until thoroughly combined. Set aside. Lay a clean kitchen towel on a flat surface and dust with 1/4 cup confectioners' sugar.
• In the bowl of an electric mixer fitted with paddle attachment, cream eggs and sugar on medium-high speed until pale and fluffy and tripled in volume, about 10 minutes. Reduce speed to low and add pumpkin puree. Mix until combined, about 2 minutes. Turn mixer off and sift half of flour mixture over the top. Gently fold into the batter than repeat with remaining dry mixture. Spread evenly onto prepared baking sheet with an offset spatula and bake until the cake springs back in the center and begins to pull away from edges, about 12 minutes. Let cool 10 minutes then invert onto sugar-dusted towel. Fold the sides of the towel over the cake and gently roll the cake lengthwise. Let cool completely, about 20 minutes.
• In a small saucepan, bring cream just to a simmer. Pour over white chocolate set in a small bowl, making sure chocolate is fully covered. Let sit 5 minutes. Stir until smooth. In a medium bowl stir mascarpone with a rubber spatula until smooth. Add half the ganache and stir to combine. Repeat with remaining half, then whisk and continue to whip until just beginning to hold soft peaks and the mixture is spreadable. Stir in orange zest. Unroll pumpkin cake and evenly spread 2 cups of filling over the top, leaving a 1/2-inch border on long sides. Gently roll again and place in refrigerator to chill, 15 to 20 minutes. Dust with confectioners' sugar, slice and serve.

CHICKEN WITH PUMPKIN & CHICKPEAS

Steps:

• Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
• Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.