serves
2
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 100 ml rosella flowers and syrup
- 60 g dried quandongs, rehydrated
- 1 chicken breast
- 1 small bunch silverbeet
- 50 ml coconut oil
- 4 asparagus spears
- 30 g butter
- 1 tsp lemon myrtle
- 1 tsp native thyme
Drink Delatite Dead Man’s Hill Gewürztraminer 2011, Upper Goulburn, Vic
Instructions
In a saucepan, add the rosella flower syrup and quandongs. Simmer until reduced and sticky.
Roll out a long piece of cling wrap over your cutting board. Butterfly cut your chicken breast and lay out on the plastic. Cover with another sheet of cling wrap. Gently flatten out with a mallet as you don’t want to break the chicken breast.
Spread out the cooled, reduced rosella flowers and quandongs on the flattened chicken breast, (setting aside some for the presentation) and roll into a cylinder. Tie both ends of the plastic wrap and place in the fridge overnight to firm up.
On a hot barbecue grill plate, sear the unwrapped chicken breast. Cover and let it cook right through.
On the flat hotplate, quickly sauté the silverbeet in the coconut oil.
Sauté the asparagus with the butter, lemon myrtle and native thyme.
To serve, heap the silverbeet and asparagus on a plate. Diagonally cut the roulade and place on top. Drizzle with the remaining syrup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
