Chicken spinach roulade with red beet sauce

Recipe by Chef David Maiwald, commis at Plums Restaurant, Ritz-Carlton Bahrain Hotel & Spa

Ingredients

(Four portions)

4 X 180gm Chicken breast skinless

50gm Carrots, peeled and cut into strips

50gm Zucchini skin, peeled and cut into strips

5gm Garlic, peeled and chopped

25gm Eggplant, sliced and fried

Sauce:

150ml Fresh cream

50gm Red beets, boiled cut into small cubes

10gm Onion, chopped

10gm Garlic, minced

30gm Butter cubes

5gm Salt

5g Black crushed pepper

Chicken farce:

150gm Chicken mince

1 no Egg white

100ml Cream

50gm Fresh spinach, blanched and chopped

Salt and pepper to taste

Methods:

1) Blanch the Carrots and Zucchini in boiling salted water and plunge them into ice bath, to retain its crispiness as well as its colour.

2) Blend the blanched beets and set aside.

3) Sprinkle some salt on the eggplant and wash it after 30 minutes. Deep fry the eggplants.

Prepare chicken farce:

1) All items should be chilled.

2) Place the fine cut chicken meat cubes, into a blender, blend until a smooth texture.

3) Add the egg whites slowly while still running the blender, then add the cream at a slow paste to be careful not to split the mixture.

4) Remove from blender, add the spinach, salt and pepper and place in the fridge.

Prepare chicken roulade:

1) Slice the chicken breast horizontally and flip open the breast into a butterfly. Flatten it further.

2) Cut the chicken breast into two pieces, but leaving it connected on one side. Place it between two pieces of cling film and press or flatten the breast to a larger and thinner size. It should be approx paper 2-3 mm in thickness.

3) Spoon the chicken farce onto the middle of the breast, arrange it with the blanched vegetables and start rolling lengthwise. Keeping in mind the roulade has to be airtight while rolling. With the help of cling film tighten the roll firmly. Tie up either end of the rolls and prepare for steaming.

4) Steam it AT 180 C for 10 minutes. Chill down the roll.

Prepare the sauce:

1) SautŽ onion and garlic, add cream and red beets puree. Reduce it further and blend it. Strain the puree and adjust the seasoning. Chill it down in an ice bath.

Plating:

1) Lay the fried eggplants in the centre of the plate using a round mould. Press it then top it with the vegetables. Remove the mould and lay the roulade on the vegetables. Sprinkle the balsamic vinegar and olive oil around the vegetables and garnish with some edible flowers.

2) Arrange as per picture.

l Chef David Maiwald, from Germany, started his career in 2000 in a classic German a la carte restaurant.

Later he worked for an Australian fine dining restaurant. In March 2007, he joined the Ritz-Carlton.