Chicken roulades with Vietnamese mint

Chicken roulades with Vietnamese mint

Roulades de poulet à la menthe Viêtnamienne

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

This is a great example of a dish that has traditional Vietnamese flavours, but is made using classic French cooking techniques. A great combination of the two cuisines.

Ingredients

Quantity Ingredient
1 small cauliflower, trimmed and roughly chopped
1 lime, juiced
4 x 250g boneless chicken thighs, skin on
2 tablespoons vegetable oil

Pickled onion

Quantity Ingredient
100ml white vinegar
100g sugar
1 onion, thinly sliced
10 vietnamese mint leaves

Herb paste

Quantity Ingredient
2 handfuls vietnamese mint leaves
2 handfuls coriander leaves
2cm knob of fresh ginger, peeled and sliced
3 garlic cloves, chopped
1 lemongrass stem, finely chopped, white part only
1 tablespoon fish sauce
2 teaspoons lime juice
2 teaspoons sea salt
2 teaspoons ground white pepper

Method

  1. To prepare the pickled onion, combine the vinegar and sugar in a mixing bowl, stirring to dissolve the sugar. Add the onion and Vietnamese mint, ensuring the onion is coated in the mixture. Cover and leave to pickle for 2 hours, then strain.
  2. To make the herb paste, use a large mortar and pestle to pound the Vietnamese mint, coriander, ginger, garlic and lemongrass to a fine paste. Add the remaining ingredients, mix well and set aside.
  3. Bring a saucepan of water to the boil and cook the cauliflower for 20 minutes, or until soft. Strain, then purée in a blender. Press the cauliflower purée through a fine strainer a few times until smooth. Transfer to a mixing bowl and season with the lime juice, sea salt and freshly ground black pepper. Mix well and keep warm.
  4. Meanwhile, preheat the oven to 220˚C, and prepare the chicken roulades. Place the chicken on a chopping board, skin side down. Using a meat mallet, flatten the thighs until they are about 1 cm thick. Slightly overlap two chicken thighs, so that you have two long portions. Place 2 tablespoons of the herb paste on each, spreading it into the middle of the chicken. Roll up the chicken as tightly as you can, then secure with kitchen string so it holds its shape during cooking.
  5. Heat a frying pan over medium heat. Add the vegetable oil and seal the chicken roulades on all sides, until browned all over. Transfer to a baking tray and roast in the oven for 20 minutes, or until the chicken is cooked through.
  6. Carve each chicken roulade into slices about 3 cm thick. Serve on a bed of cauliflower purée, with the pickled onion.
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