Chicken Roulade recipe by Fatima Latib

Ingredients

• ½ kg chicken mince
• 1 teaspoon garlic flakes
• 1 cup chopped onion
• 1 teaspoon salt
• 1 tablespoon cake flour
• 1 teaspoon chicken spice
• 1 teaspoon dhana
• 2 teaspoon ground green chillies
• 2 tablespoon fresh grounded coriander
• 1 egg
• 1 tablespoon ghee (Clarified butter)
• 2 tablespoon lemon juice
• 2 tablespoon butter
• ½ teaspoon garlic flakes
• ½ tablespoon Worcester sauce
• 1 tablespoon tomato sauce
• 1 tablespoon chilli sauce
• ½ teaspoon Aromat (a South African Spice)
• 1. Braise together the ghee (Clarified butter) and flour and it it to raw mince. Mix in rest of ingredients
• 2. Smear a sheet of wax paper with ghee (Clarified butter) and pat mince onto it. (In a rectangular shape).
• 3. Place the mashed potato down in the middle of the mince and then enclose the mince over the potato and shape into a roll. Wrap paper around roll.
• 4. Place the roll in a pot with ½ cup water and steam gently for 30-40 minutes .
• 5. Once the roll is done. Unwrap and transfer it into an oven proof dish. Dribble the sauce over top of roll and place under grill fir 5-10min.
• 6. To serve remove from oven and garnish top of roll with grated fried potato.