Mushroom variation platter

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 18
Servings 10
Time 20

Ingredients

  • 15
    ml
    Roulade: olive oil
  • 15
    ml
    onion and garlic
  • 75
    g
    assorted mushrooms, finely chopped
  • 150
    g
    chicken breast fillet
  • 30
    g
    haloumi cheese, chopped
  • 1
    whole red pepper
  • 100
    g
    Crumbed mushrooms: assorted mushrooms, finely chopped
  • 45
    ml
    egg whites
  • 80
    ml
    breadcrumbs
  • 80
    ml
    flour
  • 2
    eggs
  • 6
    Mushroom timbale: large black mushrooms
  • 30
    ml
    grated onion and garlic
  • 15
    ml
    grated Parmesan cheese
  • 80
    ml
    breadcrumbs
  • 80
    ml
    flour
  • 2
    eggs
  • 3
    egg whites
 

Method

40
 
1. For the roulade: Heat olive oil and sauté onion. Add garlic and assorted mushrooms, and cook for 5-7 minutes.

2. Roast red pepper and remove skin and pips.

3. To assemble: Spread mushrooms on a 15cm square of tin foil. Place raw chicken on top of mushrooms, then haloumi. Top with roasted red pepper and roll up tightly. Roast in oven at 180°C for 5-10 minutes.

4. For the crumbed mushrooms: Fry mushrooms until dry. Allow to cool, then add egg whites. Spoon mushroom mixture into a 10cm round mould and leave in fridge to set (about 10 minutes). Coat with breadcrumbs, then with flour. Deep-fry in hot oil.

5. For the mushroom timbale: Sauté onion and garlic in a little butter. Finely chop two mushrooms and add to pan. Once cooked, add Parmesan cheese to bind mushrooms.

6. Thinly slice the remaining four black mushrooms and cook. Place the four black mushrooms around a timbale. Place cooked mushrooms inside the timbale and sprinkle with more grated Parmesan cheese. Place in refrigerator for 10-20 minutes, then assemble the platter.

7. Garnish with a vegetable mat made with strips of baby marrow, parsnip, cucumber, carrots and leeks and serve with sauce Maltaise (a mixture of tomato sauce, orange juice and hollandaise sauce).

 

Read more on: sauté
 

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