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Before you jump to Sumac Chicken Roulade In Pumpkin Puree recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly very good advice. Sometimes, though, the last thing you need is to have to cook an evening meal from scratch. Sometimes you just wish to go to the drive through on the way home and call it a day. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food destinations making the effort to make their menus better now. Here’s how you’ll be able to eat healthfully when you’re at a fast food spot.
Concentrate on the sides. It wasn’t so long ago that French Fries were your only side dish option at a restaurant. Now more or less all of the famous fast food places have expanded their menus. Now you can get several different salads. You can also pick out Chili. You may purchase a baked potato. You can choose fruit. There are a lot of selections that you can choose that do not force you to eat foods that have been deep fried. Instead of the pre-determined “meal deals” aim to make a meal from side dishes. You’ll keep your calorie and fatty food count lower and stay away from dedication.
Simple logic states that the best way to lose pounds and get healthy is to ban fast food from your diet entirely. While, in most cases, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person create your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to sumac chicken roulade in pumpkin puree recipe. To cook sumac chicken roulade in pumpkin puree you need 25 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Sumac Chicken Roulade In Pumpkin Puree:
- Prepare For Sumac Chicken Roulade
- Provide 1 Chicken Breast piece boneless
- Provide 1 Tbsp Sumac powder
- Provide 1/4 Tsp Salt (to taste)
- You need 1/4 Tsp White pepper powder
- Take 8-10 Green leaf part of Spring Onion
- Use 1 Tbsp Fresh Coriander Leaves
- Use 1 Tbsp Fresh Mint Leaves
- Get 1-2 Green Chilli (Optional)
- Get 1 Tsp Olive oil
- Provide 1 Tsp Lemon juice
- Take For Pumpkin Puree
- Get 200 gm Pumpkin
- You need 1/2 Tsp Salt
- Use 1/4 Tsp White pepper powder
- You need Pinch Paprika powder or Red Chilli flakes
- Use For Pesto
- Use 1/2 cup Fresh Coriander leaves
- Get 1/4 cup Fresh Mint leaves
- Get 2 Garlic cloves
- Use 1-2 Green Chilli (optional to taste)
- You need 1 Tbsp Lemon juice
- You need 1 /Tsp Salt (to taste)
- Take 1 Tbsp Cashew nuts
- Provide To complement with Green,Red,Yellow Capsicum & Pumpkin seeds
Steps to make Sumac Chicken Roulade In Pumpkin Puree:
- To make Sumac Chicken Roulade, take chicken breast piece.trim it if needed.wash throughly & let it dry completely.then place boneless piece on cutting board & with the help of sharp knife open it.
- Insert knife from top conical part til the end length of breast piece. Opening it in butterfly cut.breast piece should open nicely,as shown in pic.
- Take a ziplock bag,and place butterfly cut open chicken inside,or place the piece over cling film & cover it from top also with it.pound the chicken with kitchen hammer, or rolling pin,to press the chicken thinly.Pound carefully so as not to tear open it.chicken piece will expand in size as well so take big ziplock bag.when the chicken is quite thin take out from bag & keep aside.
- Spread 1 Tbsp sumac powder on plate evenly.place chicken piece on plate,it will absorb sumac powder on it's surface.no need to press it. As sumac powder might leave a little colur so be carefull with it. If little colur stain appear on above surface of chicken piece then leave it. Sprinkle salt & white pepper powder on upper side of chicken.
- Take few sprigs of leafy green part of spring onions,cut according to size of chicken breast.place them over chicken alongwith fresh mint, coriander leaves.green chilli is optional to taste.pour lemon juice on greens to get wet a little & stick to chicken.press the greens with hand to stick them nicely.
- Pet dry your hands,lift both ends of chicken piece from one side,start rolling the roulade firmly so as to press greens inside chicken piece nicely.take thread & roll it around roulade in 1/2 inch thickness size. It will not only help to keep rolade in shape but also helps in cutting later. Keep roulade in fridge to rest for 30 min.
- Ehen roulade has rested for some time, take it out from fridge. Grease a loaf pan with oil.place the roulade in pan& bake at 200°c for about 35-45 min.the oven should be preheated at 180°c for 10-15 min.
- Turn the roulade in between to cook evenly from all sides.it will leave it's own water, which help in baking properly.this juice is tasty & can be use later in any sauce or with roulade as well.add a dash of oil or water in between if needed. U can check the tenderness of roulade by inserting a toothpik or knife inside.it will come out clean. The force of toothpik priking inside can help tell the tenderness.when it's done.turn off heat.let it rest for 10 min in pan.
- Take out roulade on board.cut open thread first.with the help of sharp knife, cut the roulade in pieces.the cut pieces should reveal beautifully cooked chicken meat with layer of greens inside with bright colour of top skin.
- To make pumpkin puree, peel the skin,clean the fibers & seeds.chop in pieces.boil water with little salt & add pumpkin pieces in it.let them.boil till tender.strain them. Save 1/2 glass of pumpkin water for use.blend these boiled pieces in blender till smooth.
- Mix salt & white pepper in puree. Heat 1 tsp oil in a pan.add puree to pan & cook till a smooth texture is obtained. Add the reserve pumpkin water if needed to cook puree. Adjust seasoning. Add a pinch of paprika powder or red chilli flakes in end for colour & flavour.u can use cornflour slurry to thick puree if needed only.
- To make pesto,take fresh coriander, mint leaves, garlic cloves, salt,green chilli (optional to taste) roasted cashew nuts,& blend to mild grainy texture.take out in bowl.mix olive oil in it & adjust seasoning.
- To plate the tricoloir dish, pour a spoonful of pumpkin puree in center of platter.place the Sumac Chicken Roulade pieces on top of puree. Add some pesto on side of platter. Few cubes of tri colour capsicum stirfried in dash of olive oil & dry roasted pumpkin seeds will garnish the dish as well add to crunchy flavour.Sprinkle some sumac or paprika powder over.Enjoy Tri-Colour Sumac Chicken Roulade in Pumpkin puree & pesto with Cookpad.
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