Chicken & Pork Roulade With Creamy Mushroom Sauce, Rustic Carrots & Asparagus

April 21st, 2021 Posted by Recipes 0 thoughts on “Chicken & Pork Roulade With Creamy Mushroom Sauce, Rustic Carrots & Asparagus”

Hi there!

We are back again with another great recipe to try for dinner with your family.

Our Chicken & Pork Roulade With Creamy Mushroom Sauce, Rustic Carrots & Asparagus never fails to impress and be absolutely tasty to whoever makes it. Read below for a list of ingredients and detailed instructions to follow.

We really hope you will like this recipe and try it out. Let us know how it turned out!

Ingredients

Chicken & Pork Roulade:
3lbs pork tenderloin
3 organic chicken breast
1lb organic spinach
3 tbsp chopped garlic
6 triangles of laughing cow cream cheese
3-4 roasted red bell peppers
Salt and pepper

Mustard rub:
4 tbsp french mustard- your choice
2tbsp garlic powder
½ cup agave nectar
Salt
Black pepper
⅓ cup soy sauce
2 tbsp greek seasoning

Creamy mushroom sauce:
1lb shiitake mushrooms
1 cup heavy cream
3 triangles “Laughing Cow” cream cheese
½ cup parmesan cheese
3-4 tbsp white wine
1 tbsp chopped garlic
Salt and black pepper
¼ cup chopped parsley

Rustic carrots:
2lbs colored organic carrots- purple, orange, red and yellow
Salt and black pepper
3 tbsp olive oil
2 tbsp balsamic glace
Fresh thyme
Fresh marjoram

Sauteed Asparagus:
1 bunch asparagus
2 tbsp chopped garlic
Handful of chopped parsley
Sunflower / grapeseed oil
Salt and black pepper

Preparation

You’re going to start with the roulade:
1. Cut your chicken breast in half. Cover with cling film and pound, so that it’s even. About less than half an inch thickness.
2. Lay the pork tenderloin on your cutting board and using a sharp knife, carefully butterfly the loin, cutting along the length of the meat without cutting all the way through, like an open book. Cover with cling film and pound the pork, so that it’s even. About half an inch thickness.
3. Lay the pork on top of large foil paper – we will use the foil to roll the meat in a roulade form and keep it together.
4. Sprinkle with salt & black pepper.
5. Lay the chicken breast and chopped garlic. Spread garlic evenly all over the chicken.
6. Follow with spinach, peppers and cream cheese.
7. Roll the meat using the foil until it forms in a roulade and place in the fridge for about 2 hours.
8. Take the roulade out of the fridge and roll it up as tightly as you can along the long ends and secure with kitchen twine.
9. Add all the ingredients for the mustard rub in a bowl and mix them all together well.
10. Cover the roulade with the rub and place in a baking dish with sunflower/grapeseed oil on the bottom. Cover with foil.
11. Place in the oven and bake on 350F for 2.5 hours. Uncover in the last 1 hour and make sure to turn the roulade so it gets colored evenly all over.

Moving on to the sauce:
1. Clean with paper towel and chop the mushrooms.
2. Heat up the oil and add the mushrooms, cook until golden.
3. Add the wine, let it bubble for a few minutes. Scrape any bits from the bottom of the pan and wait until it fully evaporates (if you add the cream before the wine evaporates the sauce will split).
4. Add the cheese.
5. Add salt, pepper, garlic and heavy cream and start stirring until the sauce is nice and thick.
6. Add parsley and it’s done.

For the rustic carrots:
1. Fill up a big bowl with water and add the carrots.
2. Let them sit for a few minutes, then scrub them down with a kitchen brush.
3. Take a baking dish, place the carrots (if they are small, leave them whole; if they are big, cut them in half, so all of them have the same thickness) and sprinkle the olive oil all over them. Roll the carrots, so that they are fully covered in oil. Season them with salt and pepper.
4. Add the fresh herbs and squeeze the balsamic glaze on top.
5. Bake in the oven at 350F for 1 hour, no need to turn them.

And lastly, the sauteed asparagus:
1. Clean the asparagus with a peeler.
2. Heat some oil in a frying pan and add the asparagus.
3. Cook by stirring vigorously for 2-3 minutes, then add the garlic and seasonings at the same time. If you cook longer the form will be soft, which isn’t the goal.
4. Remove from the heat, sprinkle the parsley and serve immediately.

The form of the Asparagus should be nice and firm!

Plating:
1. Slice the roulade and carefully place on the serving plate.
2. Put the mushroom creamy sauce to the side.
3. Add some carrots.
4. And some asparagus.

Enjoy and don’t forget to tag us #nonnaskitchenbermuda on Instagram so we can share your beautiful creations.

No comments yet. You should be kind and add one!

Leave a Reply

Your email address will not be published.This is a required field!

<small>You may use these <abbr title="HyperText Markup Language">HTML</abbr> tags and attributes:<br> <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>