Simple Mini Roasts
This is a simple mini roast suitable for one portion per serving. The basic method allows all sorts of flavouring to be added to make this recipe your own. I have written this up for 10 people (as is the size of the normal sauna).
I choose to use thigh meat because it is much more flavoursome and is as close to self basting as you can get.
You could use breast meat but it will dry out unless there is constant basting or a more moist stuffing is added. (wrapping in bacon is an alternative to keep moist)
Ingredients:
10 boned chicken thigh pieces (batted flattish to ensure consistent thickness across the piece while keeping as thick as possible)
QTY stuffing (detailed below)
QTY Curry paste or powder of your liking (ie Tandoori)
Butchers string/elastic
Stuffing filling. (approx 10 servings )
1 Medium Onion pureed
3 tbsp- 1cup Olive Oil (to your taste...start small)
10 cups coarse bread crumbs
1 teaspoon Pepper
min ¾ cup Stock (vege or chicken)
1 tbsp dried sage
Large Pinch salt
1.Saute onions in olive oil until transparent.
2.In a large mixing bowl mix bread and seasonings. Mix in the onion, add the stock slowly to the bread, tossing until evenly and just moist. (add more stock if required)
3. The consistency should be moist enough to take a shape when squeezed by hand and place inside the piece of chicken.
Assembly:
Take one piece of chicken and dry thoroughly.
Take approximately one handful of stuffing and mould into a sausage shape the width of the chicken piece and approx 2.5-3cm thick.
Roll the chicken around the stuffing and tie with two or three ties to maintain the shape.
When all pieces are assembled, place them on a tray, join side down for better presentation) and sprinkle with the curry paste or powder. Keep in refrigerator for a few hours.
Place on a grill tray and cook at 180C. Cooking time is approx 30 mins. Basting should not be required.
Tags: Sauna, Recipe, Food,
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