ASPARAGUS CHICKEN ROULADE WITH CREMINI MUSHROOM SAUCE

This gorgeous hearty dish which I named Asparagus Chicken Roulades with Cremini Mushroom sauce is one of our family favorite. It’s such an easy fix and so flavourful and certainly a crowd pleaser dish. The unique taste infused with juniper berries and fresh flavours of oregano mixed with the layer of creamy ricotta filling makes it an interestingly flavourful centerpiece dish when you serve it to your family and friends. The creamy mushroom sauce combined together with these roulades makes it an interesting combination which levels it up to a totally restaurant style dish.

Make your dinner evenings more fascinating and memorable for your loved ones by serving this dish. I'm sure you will be all praises and you can thank me later for that.

PREP TIME: 30 minutes

COOK TIME: 15-20 minutes

SERVES: 4

INGREDIENTS

For roulades:

• 3 small chicken breast fillets

• 24 baby asparagus (thin and small size)

• Salt and pepper

• 2 tbsp oil

For filling:

• 100g ricotta cheese

• 1 tbsp spreadable cream cheese

• 2 tbsp, finely grated Parmesan cheese

• 5-6 dried juniper berries, pound

• 1/2 tbsp fresh oregano, chopped

• Salt and pepper to taste
  

For Mushroom Sauce:

• 150g / 1 cup cremini mushrooms, sliced

• 2 tbsp butter

• 2 tbsp cooking oil

• 2 cloves garlic, chopped

• 2 sprigs fresh oregano

• 1 cup cooking cream

• 1/2 cup chicken stock

• 1/4 cup milk

• 1/2 cup parmesan cheese, grated

• Salt and pepper to taste

METHOD

1. Wash the chicken and pat dry with kitchen paper towel. Slice it in half from the fat end to make two thin breasts. Hammer the breast with mallet until thin and wide but not bruised else the filling will ooze out.

2. In a small bowl mix all the filling ingredients. Divide and spread evenly on the chicken breasts.

3. Width wise, place 3-4 asparagus on top and roll it down to make roulades. Season them with salt and pepper.

4. In a wide pan, heat 2 tablespoon oil, place roulades, with open side down. Pan sear and cook them from all sides. Make sure its cooked from inside. Remove.

5. To make mushroom sauce, in the same pan, add butter and oil, add oregano sprigs and garlic. Once butter is melted add mushrooms, sauté on high heat until roasted and slightly golden in colour.

6. Add cream, chicken stock, milk and cheese. Stir to mix and just heat through. If sauce is bit thick add little more milk or stock to adjust the consistency. Season with salt and pepper.

7. To serve, place the mushroom sauce in a platter, place the roulades on top and enjoy with salad or rice.

COOK'S NOTES

1. For this dish , its best to use smaller size chicken breast as the bigger breast will make the rolls very thick and will not cook properly through the center.

2. Hammer the breast by placing a piece of cling film on top of the sliced chicken breast, this way the chicken doesn't bruise and also the chicken flesh doesn't stick to the hammer.

3. It's important to use baby asparagus as they are tender and cook easily along with chicken roulades. If using thicker or fatter version of asparagus, peel of the stems, steam them and then use as described in the recipe. Use only one or two asparagus if using the thicker ones.

4. I used Cremini mushrooms for more earthy flavours in the dish but you can certainly replace them with ordinary button mushrooms.

5. If the sauce has gone thinner adjust the consistency by adding bit more cheese and cream. Vice-versa, if its gone thicker, adjust by adding bit more milk and stock.

COCONUT WALNUT BANANA LOAF CAKE (GLUTEN-FREE)

Coconut Banana Loaf Cake as the name suggest is a perfect blend of tropical flavours. Using the coconut flour and coconut sugar adds that extra depth of flavours and keeping it away from those refined sugars and glutinous flours. Whether you are gluten intolerant or not this loaf cake is a winner for all.

It's such an easy to make one bowl recipe which requires no fancy equipments to make. Its those quintessential cakes which is made in minutes and just perfect for that holiday trips to take along while traveling miles driving down for your getaway. It's easily kept and stored without refrigeration for upto 2 days.

Do give this yummiest and healthy cake a try and I'm sure you're gonna love it and wont go back to your usual banana bread recipes.

PREP TIME: 15 minutes

BAKE TIME: 45 minutes

SERVES: 12 slices

INGREDIENTS

• 2 ripe bananas

• 2 eggs

• 3/4 cup coconut sugar

• 100g unsalted butter, melted

• 75ml sunflower oil

• 1 tsp vanilla essence

• 1/2 cup coconut flour

• 1/2 cup almond powder

• 3/4 cup gluten-free all purpose flour (I used Bob’s Mill brand)

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/3 cup walnuts, chopped

Equipment needed

• 8 X 4 inch loaf pan

METHOD

1. Line 8 x 4 inch loaf pan. Preheat oven to 180°C.

2. In a large bowl, mash bananas with the back of a fork, add eggs and vanilla. Lightly beat them with fork to mix with bananas.

3. Add sugar, butter and oil to the banana mixture. Mix them all together until combined.

4. Sift flours, salt, baking powder and baking soda together, add it to the wet mixture and fold in gently with the spatula until combined. Drop in the chopped walnuts and fold them in.

5. Pour the batter in prepared pan, top with some extra walnuts if you desire and bake for 40-45 minutes until the toothpick comes out clean.
   

COOK'S NOTES

• Ripe bananas work best for this recipe and is a perfect use of them in a cake.

• Coconut sugar adds the depth of flavour to the cake but if you can't get hold of that, you can replace it with soft brown sugar or jaggery powder (shakkar).

• Please note I used coconut flour not powder as many people think its the same but these two are entirely different. Coconut powder is also sometimes called or known as dessicated coconut.

• For the gluten-free all purpose flour I used the brand named Bob's Mill. If you are using another brand or a variant of gluten-free flour, the texture and taste of the cake might vary.

• All oven temperatures are different, keep an eye on the cake and check on it about 5 minutes before the completion of timer. Keep more or less time according to your oven temperatures. Mine was done in 45 minutes.

• Walnuts can be skipped or replaced with pecan nuts or dried fruits like apricots.

CHOCOLATE MOUSSE

The most easy and quick dessert you can ever make...the luscious chocolate mousse which I made from the leftover egg yolks!

When it comes to making use of the leftover ingredients in your fridge I find it most satisfying as I believe in zero waste...this thought has been instilled in me since childhood by my mum as she had a very practical approach to everything she would cook or create...and would never waste even the water from boiled eggs, which she would use for feeding plants.

I recently hosted dinner for friends where I made pavlova for dessert and I had those leftover egg yolks and some whipped cream which I wanted to incorporate into something quick and easy...this was my approach to put those leftovers into its best use. Mousses are a welcome dessert which my family loves and they loved it even more as I made it after such a long time and they were all yearning to eat something sweet and luscious.

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PREP TIME: 10 minutes

ASSEMBLY TIME: 5 minutes

PASSIVE TIME: 2 hours

SERVES: 6-8

INGREDIENTS

• 350g semi-sweet chocolate chips(I used Hershey’s)

• 4 egg yolks

• 125 ml hot water

• 1/2 cup caster sugar

• 200 ml whipping cream

• 1 1/2 tsp vanilla essence

For Garnishing

• 100 ml double cream

• 6-8 strawberries

• Red currants

• Rosemary sprigs

• 1 tsp cocoa powder for dusting

METHOD

1. I used Hershey's chocolate chips but you can also use dark chocolate (70% or more cocoa) chopped into small pieces and follow the rest of the recipe as is.

2. In a heat proof bowl, add chocolate chips, pour hot water and whisk until the chocolate melts completely. Bain-marie if you still find chocolate bits in it, or microwave it for 20 seconds to melt completely.

3. In another bowl, whisk together egg yolks and caster sugar until pale and fluffy. Pour a small amount of melted chocolate to the egg mixture and whisk with an electric mixer, now add rest of the melted chocolate and whisk. Leave 5 minutes to cool the mixture.

4. Now whip the cream and vanilla until stiff. Drop small amount of whipped cream to the chocolate egg mix and whisk with electric mixer. Add the rest of the whipped cream and whisk until just combined.

5. Cut strawberries in half. Take glasses of your choice, place one or two halves of strawberry against the glass wall, cut side out. Pour the prepared mousse in the glasses with the help of piping bag and let it set in the fridge for 2 hours.

6. Whip the double cream until it’s slightly thick but not stiff. Gently spoon it on the set mousse and dust it slightly with cocoa powder.

7. Garnish with strawberries and rosemary sprigs.
   

COOK'S NOTES

• Chocolate mousse can be prepared without eggs as well...make it by completely omitting the egg yolks. Instead of eggs and caster sugar, take the whipping cream with half a cup of confectioners sugar and fold it into the melted chocolate. Set in the refrigerator to chill for 2 hours.

• Another version can also be prepared without adding any whipped cream. Bain-marie the chocolate on a double boiler until completely melted. Whisk egg yolks with caster sugar in a bowl and place it over a pan of hot water to gently cook eggs. Gently fold the egg yolk mixture into the melted chocolate. Whisk the egg whites until stiff peaks and fold it in the chocolate mix. Set it in the fridge to chill for 2-3 hours.

• Adjust the sugar according to your taste buds.

• Do not over whip the double cream as the stiff cream will not let you have soft and delicate dollops on top.

• You can garnish this with any fruit of your choice.