House Cured Pancetta, Chicken Rotolo, Spiced Root Vegetables, Port Wine Jus
Ingredients
For Chicken Rotolo
- 180 g Chicken leg
- 1 tbsp Olive oil
- 1/2 tsp Garlic(chopped)
- 1 pinch Thyme
- 1 tsp Mustard paste
- Salt–to-taste
- Crush pepper–to-taste
- 3-4 nos Spinach leaves (blanched)
- 15-20 g Pancetta (thinly sliced)
For Spiced Vegetable
- 20 ml Olive oil
- 1 pinch Cinnamon(powder)
- 1 pinch Star aniseed(powder)
- 1 pinch Fennel(powder)
- Crush black pepper–to-taste
- Salt–to-taste
- 10 g Onion(wedges)
- 5 g Garlic cloves (whole)
- 25 g Baby Radish (trimmed)
- 20 g Baby Carrot (trimmed)
- 25 g Baby Beetroot (trimmed)
- 10 g Baby corn
Port Wine Jus
- 30 ml Wine
- 50 ml Chicken Jus
- 5 g Butter
- Salt/Pepper–to-taste
Instructions
To prepare chicken Rotolo
- Marinate the chicken leg with olive oil, garlic, thyme, mustard paste, salt and crushed pepper.
- Spread spinach leaves on the marinated chicken leg and roll it tight with a help of aluminum foil, cook it for few minutes in the oven and set aside.
To prepare spiced root vegetable
- Marinate onion, garlic, radish, carrot, beetroot, baby corn with olive oil, cinnamon, star aniseed, fennel, salt and black pepper. Slow roast in oven until tender.
- Mean while pan sear the chicken Rotolo wrapped with pancetta until its tender and slice it in roundel shape.
- In a pan deglaze port wine, add chicken jus and simmer until the desire consistency, finish with hard butter.
Serving
- In a serving plate, place the chicken rotolo, accompanied with spiced root vegetable and port wine jus, garnish with fresh spring of herbs.