Marbled Roulade of Chicken, Goats Cheese, Roast Red Pepper and Basil, served with Warm Tomato Relish, Rocket and Parmesan Salad & Pesto Dressing

Use free-range chicken for the best quality, tastiest dish. Home-made pesto is a treat, too!

Serves 4

Ingredients for Roulade
1 chicken breast
30g butter
15g basil leaves
150g goats cheese log
1 medium red pepper
3 slices Parma Ham
salt and milled pepper

Take a double thick layer of tin foil and top with cling film, lay on the Parma Ham. Cut the chicken breast into neat strips. Melt the butter in a pan and add the chicken strips, gently cook with half the basil and season with salt and mill pepper. When cooked, remove from the pan and set aside. Pan roast the red peppers in a pan with a little vegetable oil in the oven until cooked and well blistered, remove from the oven and place in a plastic bag and allow to cool, remove the charred skin and cut into neat strips discarding the seeds. Crumble the goat’s cheese into a bowl with the peppers; butter poached chicken and remaining shredded basil leaves and mix gently to combine. Spoon the mixture on to the centre of the Parma Ham and fold over the slices to incorporate the mixture. Roll the tinfoil into a large sausage shape and twist both ends to secure, place in the refrigerator until cold and set.

Ingredients for the Tomato Relish
10g butter
½ finely cut onion
1 clove garlic, make into a paste
30ml apple juice
pinch of ground mixed spice
1 Granny Smith apple, peeled and diced
10ml white wine vinegar
10g Demerara sugar
10g tomato paste
30g passata
2 ripe plum tomatoes blanched, skinned, de-seeded and the flesh diced up Concasse)
splash of Worcestershire sauce to taste
Tabasco to taste
salt and pepper

Melt butter, add onion and garlic and cook until soft but not coloured. Add apple juice and reduce by half the volume. Add vinegar and sugar, reduce to a syrup. Add tomato paste and passata; cook out for a few minutes. Add tomato concasse and diced apple just at the end of cooking. Season with Worcestershire sauce and Tabasco and adjust seasoning.

Ingredients for the Rocket and Parmesan Salad
100g wild rocket
50g parmesan shavings
1tsp sherry vinegar
2 tbsp walnut oil
salt and pepper

Prepare the dressing by mixing the vinegar with a little seasoning then stir in the oil. In a large bowl toss the rocket with the dressing then add the Parmesan Shavings and serve.

Ingredients for the Basil Pesto
30g basil leaves
25g pine kernels
25g grated parmesan cheese
5gms pureed garlic
70mls olive oil
salt and milled pepper

Place the basil, garlic, pine nuts and parmesan in the food processor and blitz, pour in the olive oil in a steady stream with the motor running. Season and thin down with additional olive oil to required consistency for the dressing.

To serve
Remove the tinfoil and cling film from the roulade and with a warm sharp knife cut into portions.

Dress the rocket leaves and arrange on your plate with the parmesan shavings, place on
the roulade and spoon a quenelle of the tomato relish, finish with the Pesto Dressing.

May be further enhanced with a little balsamic syrup.

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