Chicken roulade and Roasted pork bellyWatch full video
Fourth Episode with Max Farina
In this fourth episode of Kitchens of the Future, Chef Max Farina shows how his kitchen equipment saves him time and increases the quality of his food but also the safety of it. The Chicken Roulade is a concentration of different techniques, good flavour, but also a touch of Italian which is the country he represents.
Chicken roulade with potato
Prosciutto di Parma
Method of prep:
Butterfly the chicken breast, add some spinach, mozzarella and Prosciutto di Parma. Than roll it and vacuum pack it in the Henkelman vacuum sealer. This brings a very good flavour because all the ingredients are concentrated inside the vacuum bag. Use the steaming function to cook it in the iCombi Pro. Vacuum cooking the chicken brings a more delicate texture.
Than blast chill it quickly to preserve the characteristics of the chicken and to make it more convenient for the service. Bake the chicken in a pan with oil to give some colour.
To prepare the potatos, core them and put the parts in a vacuum cooking bag with butter and thyme. Vacuum pack and steam in the combi oven until the right texture.
Spread some puree on a plate. Cut the chicken roulade in slices and place them on the plate. Add the potato parts and some fried mushrooms. Decorate with different herbs, eatable flowers and gravy.
Place a piece of pork belly in the middle of a plate with a sprig of fresh thyme on it. Add small blocs of roasted butternut squash. Decorate with sauce, gravy, eatable flowers, pepper and finish by adding the pork tendon chips.
Chef Max Farina uses a Henkelman Boxer 35 vacuum sealer with ACS control in his kitchen. Read more on this table-top model and related chamber machines. This was the fourth episode of Kitchens of the Future 2020. Two episodes will follow, so stay tuned!