Valentine’s Day is round the corner and you may be thinking of cooking up a storm to entice your special someone one and win his or her love.

We have prepared a homely, yet delicious recipe, compliments of the chefs at the Mediterranean  Culinary Academy, that will whet your and your loved one’s taste buds…..

 

 

 

 Chicken Roulade With Roast Potatoes And Brussels Sprouts

 

CHICKEN ROULADE

Ingredients

Chicken leg	1 each
Pork mince	100g
Dried dates	30g
Walnuts, toasted	20g
Thyme, fresh	4 sprigs
Lemon, zest	1 tsp
All spice	1/2 tsp
Parsley	1 sprig
Garlic	1 clove
Salt	To taste

 

 

Method

1. Pre-heat oven to 200°C.
2. Chop the dates and walnuts into small cubes and place them into the mixing bowl. To this add your pork mince, allspice, lemon zest and thyme leaves, season with salt and mix well to create the farce.
3. Butcher the chicken leg, using the tip of your knife along the two bones to expose them. Gently cut around the bones to free them from the meat. Reserve the meat with skin left intact.
4. Season the inside of the chicken leg meat and lay the farce (stuffing) in a sausage shape along the center of the meat horizontally. Wrap the outer sides of the thighs over the farce. Season the outside of the chicken with salt.
5. Lay the sheet of cling film flat on the table and place the tied chicken roulade in the center. Wrap the chicken in cling film tightly but not too tight that it pushes out the farce. Tie knots on both ends to secure.
6. Wrap again in foil and place the roulade onto the oven tray. Place the chicken into an oven pre-heated to 200°C and cook for 30 minutes.
7. Once cooked let the chicken cool for 10 minutes then remove the foil and cling film.
8. Wrap the chicken in an absorbent cloth and keep at room temperature until ready to sauté.
9. Place the pan on a medium high heat and once hot, add a splash of olive oil.
10. Place the chicken into the pan and rotate every minute or so to evenly colour the outside.
11. Once golden brown all over add the garlic and thyme and cook for a further 2 minutes basting the chicken with the hot oil.

 

 

Serves: 2 people

Equipment
Sauté pan	Roasting tray	Butchers twine	Cling film	50cm by 50cm
Fish slice	Rubber spatula	Mixing bowl	Foil	50cm by 50cm

 

GRAVY

Ingredients

Chicken bones	(Reserved from previous recipe)
Red wine	250g
Tomato paste	30g
Unsalted butter, cold	30g
Carrot	1
Leek	1/4
Celery	2 spirgs
Onion	1/2
Olive oil	15g
Garlic, clove	1 each
Thyme	2 sprigs

Method

1. Roast the bones in the saucepan with a bit of oil, until browned.
2. In the meantime, roughly chop the vegetables. This is also known as mirepoix
3. Add the tomato paste to the bones and cook for a further 3 minutes.
4. Add the mirepoix. Cook for a few minutes.
5. Add water until everything is submerged.
6. Bring to a boil and let it reduce by three-quarters.
7. Pass the stock through a sieve, reserving the liquid.
8. Add the wine and reduce it by half until it is thick.
9. Once at the boil, add the cold butter and slowly swirl the pan to emulsify.
10. Keep on cooking the gravy till you reach your desired consistency. Serve immediately.

Serves: 2 people

Equipment	Quantity
Sauce pan	1
Tablespoon	1
Sieve	1
Bowl	1

 

SAUTÉED BRUSSEL SPROUTS

Ingredients

Brussel sprouts	150g
Butter	30g
Salt	To taste

 

 Method

1. Cut the Brussel sprouts into quarters and season well with salt.
2. Place the pan on a medium-high heat, when the pan is hot add the endive and roast for 3 minutes.
3. Turn the endive over and add the butter to the pan. Cook on the round side for another 2 minutes.
4. Serve immediately.

 

Serves: 1-2 people

Equipment	Quantity
Sauté pan	1
Fish slice	1

 

ROAST POTATOES

Ingredients

Potatoes	200g
Olive oil	30ml
Garlic, cloves	2 each
Rosemary	2 sprigs
Thyme	2 sprigs
Bicarbonate of soda	½ tsp
Salt	To taste

 

Method

1. Wash the potatoes and discard the skins. Chop the potatoes into equally sized pieces and place into a container with cold, unseasoned water.
2. Fill a pot with water and bring to a rolling boil. Once at a boil add salt and bicarbonate of soda.
3. Add the potatoes to the boiling water and cook till the potatoes are breaking very slightly from the outside, roughly 20 minutes.
4. Once cooked, remove the potatoes from the water, ensuring that the water is still boiling while the potatoes are being removed, and place them onto the j-cloth to absorb excess moisture.
5. Let the potatoes cool to room temperature. Once cool, coat with olive oil.
6. Preheat the oven to 200°C and to the tray add the oil and preheat for rough 10 minutes.
7. Once hot, add the potatoes to the tray in the oven and cook for 10 minutes. After 10 minutes turn the potatoes over, add the rosemary, thyme and garlic and leave to cook for a further 10 minutes.
8. Remove the potatoes from the oil and serve or reserve warm.

Serves: 1 –2  people

Equipment	Quantity
Roasting tray	1
Pot	1
Spider	1
J-Cloth	1
Container	1
Peeler	1

 

What a delicious, presentable yet homely meal to woo your loved one this Valentine’s Day!

 

Do you need any kitchen tools to prepare your special romantic dinner for Valentine’s Day? The Catering Centre has you covered with all the equipment you may require.

Drop by to one of our shops today:

 St Paul's Bay | Paola | Valletta | Victoria, Gozo

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