Ep 14: Chicken Roulade Perfection Sous Vide with Geoff the Chef!

In todays episode, Geoff the Chef demonstrates how to cook an amazing chicken roulade, using the sous vide method. Why sous vide?

1. The cooking is precise! Set the temp – done.
2. It’s flexible! The chicken is cooked in 2 hours. But you could leave it for 6 hours if you needed to. It can’t overcook! (Within reason. Don’t start leaving it all day! Might be a bit weird kids.... )
3. You can cook for large groups, ahead of time, stress free!
It really is an amazing tool. Get amongst it!

https://anovaculinary.com/anova-preci...

Recipe…

For the filling:
• Prociutto
• Cream cheese
• Spinach
• Cheddar
• You could also add any number of herbs and spices. Play around with it!

For the mushroom/pea business:
Around 3-4 cups sliced mushies
• 500g peas
• Dollop of Dijon
• 2 dollops (tbs) of cream cheese
• 500ml chicken stock
• Parsley and thyme tips … and butter to finish
• Optionally, add a splash of cream and/or white wine. Could even add 2 splashes. The world is your oyster people!

Thanks for watching. Please subscribe! You can also find me here….
Facebook and Insta: @geofftherealchef

I also don’t mind the odd email – hit me up at [email protected]

Take care peeps! See you on the next one. Make sure you drink the good stuff! GtC x

PS.... that wine. Glorious! https://www.cullenwines.com.au/ (Kevin John Chardonnay)