Pork And Chicken Roulade Recipes

PORK ROULADE WITH BROCCOLI RABE AND SAUSAGE STUFFING AND MUSTARD MASHED POTATOES

Steps:

• For the roulade: Preheat the oven to 375 degrees F. Spread the pine nuts onto a small sheet tray and place in the oven to toast, 5 to 7 minutes.
• Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the broccoli rabe for 1 minute until bright green and tender, but still crisp. Remove from the boiling water and plunge immediately into the ice bath. Once cool, remove from the ice bath and use your hands to squeeze out excess water. Finely chop the broccoli rabe and add to a large bowl with the sausage, pine nuts, parmesan, breadcrumbs, egg and crushed red pepper. Sprinkle with salt.
• Heat a small saute pan over medium-high heat with a little olive oil. Take a small amount of filling and cook a small tester patty to test for seasoning. Adjust the seasoning on the remaining raw mixture if needed.
• Trim any excess fat from the pork chops. Cut the pork lengthwise to butterfly, then pound to an even thickness of 1/4 to 1/2 inch. Lay a large piece of caul fat out on a large, flat work surface. Place 4 slices of prosciutto over the caul fat, followed by the pounded pork loin on top of the prosciutto. Set half the broccoli rabe and sausage filling on top of the pork loin and shape into a thin log. Wrap the prosciutto and pork loin around the filling and roll into a tight log. Wrap the caul fat around the stuffed pork, cutting off any excess from the ends, making sure the caul fat is in one even layer around the pork. Tie with butcher's twine to secure and trim any excess string. Repeat with the remaining pork and filling.
• Heat a large saute pan with olive oil over high heat. Sear the roulades, turning on all sides, until golden brown, 5 to 7 minutes. Transfer the pork to a sheet tray and place into the oven and reserve the pan that the pork was cooked in. Roast the pork at 375 degrees F for 15 to 20 minutes, or until an instant read thermometer registers 150 degrees F. Let rest for 5 to 10 minutes, then remove the string.
• Place the pan that the pork was cooked in back onto medium-high heat and drain off any remaining fat. Add the shallot and cook for 2 minutes until tender. Deglaze the pan with the white wine and stir, making sure to scrape the bits from the bottom of the pan. Cook until almost all of the liquid has reduced, then add half the chicken stock. Continue to cook until the liquid has reduced by half, then add the remaining chicken stock. Cook until slightly reduced then remove from heat.
• Slice the pork into 1/2-inch-thick rounds. Plate alongside the mashed potatoes and a drizzle of sauce over the pork.
• Place the potatoes in a large saucepan. Add cold water to cover the potatoes by 1 to 2 inches and generously season with kosher salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
• Meanwhile, heat the heavy cream in a small saucepan over medium-low heat. Drain the potatoes and add back to the large saucepan. Using an electric hand mixer, mix the potatoes and gradually add the butter and warmed heavy cream, alternating, until the potatoes reach a creamy and silky consistency. You may not need to use all the heavy cream. Add the whole-grain mustard, Dijon mustard and kosher salt to taste and mix thoroughly to combine. Makes 4 servings

PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES

Steps:

• For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
• For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
• Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
• Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
• Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
• In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
• Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
• Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.

PORK AND CHICKEN ROULADE

Steps:

• In a food processor, finely chop garlic. Add the pepper, parsley and basil; cover and process until finely chopped. While processing, gradually add 3 tablespoons oil in a steady stream. Set aside., Starting about a third in from one side, make a lengthwise slit in the tenderloin to within 1/2 in. of bottom. Turn tenderloin over and make another lengthwise slit, starting from about a third in from the opposite side. Open tenderloin so it lies flat; flatten to about 1/3 in. thickness. Cut chicken breast halves horizontally in half; flatten to 1/4-in. thickness., Spread 3 tablespoons garlic mixture over one side of pork. Arrange chicken over pork. Spread with 3 tablespoons garlic mixture. Top with prosciutto; spread with remaining garlic mixture. Roll up tightly jelly-roll style, starting with a long side. Tie at 2-in. intervals with kitchen string. Cover and refrigerate for at least 1 hour., Place a large piece of heavy-duty foil (18x16 in.) on a baking sheet. Lightly sprinkle tenderloin with salt and additional pepper. In a large skillet, brown tenderloin on all sides in remaining oil. Transfer to prepared pan; wrap foil around pork, keeping the seam side of foil up. Bake at 400° for 40-45 minutes or until thermometer reads 170°., Meanwhile, discard drippings from skillet. Add broth and cream. Bring to a boil, scraping up browned bits. Boil until sauce is reduced to 1-1/2 cups, about 20 minutes. Let pork stand for 10 minutes; carefully remove foil. Add any juices to sauce. Mix butter and flour until blended; whisk into sauce. Bring to boil; cook and whisk until slightly thickened, about 5 minutes. Strain sauce; season with pepper. Serve with pork.

PORK AND CHICKEN ROULADE

Steps:

• -Preheat oven to 400 degrees.
• -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
• -Pound chicken breasts until same thickness.
• -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
• -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
• -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
• -Wrap roulade in foil tightly and put in baking sheet with seam side up.
• -Bake for 45 minutes.
• -Cut string off of roulade and slice. Arrange on serving platter.

CHICKEN ROULADE

Steps:

• Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
• Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
• Sprinkle the tomatoes evenly on the smooth side of the cutlets.
• Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
• Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
• Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.

ROULADE

Steps:

• Beat well yolks with half the sugar and lemon rind. Beat whites with remaining sugar until stiff. Fold the flour into the yolks. Fold and stir a quarter of the whites into the yolks. Carefully pour this mixture into the remaining whites and fold very carefully.
• Spread on 10-by-15-inch jelly roll pan which has been lined with parchment, and bake at 400 degrees for 10 minutes or until golden brown and cake springs back when lightly touched in center.
• Remove and turn out onto cloth towel. Remove parchment and roll up tightly with towel; cool. Unroll; spread with raspberry jam. Roll up tightly the long way as for jelly roll.
• Cut into 1/2-inch thick slices and roll each slice in almonds.