This dinner-date dish will definitely impress that special someone.
- 2 large chicken breasts
- ½ brown onion
- 100g mushrooms
- 5 garlic cloves
- 200g mozzarella
- 4 prosciutto slices
- ½ cup heavy cream
- ½ cup white wine
- 2 sprigs fresh thyme
- 100g parmesan cheese
- 500g cauliflower florets
- 1 garlic clove, peeled
- 2 Tbsp unsalted butter
- ¼ cup parmesan cheese, grated
- ¼ cup cream
- salt and pepper
- 4 medium garlic cloves, smashed and peeled
- 1½ tsp cumin seeds, toasted and ground
- 1½ tsp coriander seeds, toasted and ground
- ½ tsp crumbled dried chillies
- ¼ cup plus 2 Tbsp extra-virgin olive oil
- 1/3 cup of honey
- 25 similarly sized young carrots, unpeeled
- Flaky sea salt
- Fry the onion, mushrooms, and garlic in a pan until lightly coloured. Add seasoning, herbs, and a ¼ cup of white wine. Simmer until the wine has cooked out and the stuffing is dry.
- Flatten the chicken breasts and place on a board. Divide the mushroom stuffing into three parts: two for stuffing each chicken breast and one to use in the cream sauce.
- Using a spoon, evenly spread one part of the mushroom stuffing over each chicken piece, leaving a centimetre or two open on each side. Top with the mozzarella.
- Gently roll the chicken, working your way from the wider bottom to the thinner top. Don’t add too much pressure, as your stuffing will escape!
- Place the prosciutto slices under your chicken roulade and roll to cover.
- Using cooking twine, gently wrap your roulade, starting from one side and working you’re way to the other side.
- Sear the roulade in a pan until golden brown. Remove.
- Add the remaining mushrooms, the rest of the wine, and the cream. Simmer until thickened.
- Add the chicken back to the pan and roast in the oven for 20 minutes until cooked through and golden.
- Cut the larger florets into bite-sized chunks so that they’re all about the same size.
- Add the cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
- Scoop out a mug of the cooking water.
- Drain well; then transfer to a food processor. Use a handheld stick blender if you don't have a processor.
- Add the remaining ingredients, starting with no water. Blitz until smooth.
- Use the reserved cooking water to adjust the consistency to taste.
- Adjust salt and pepper to taste.
- Transfer to a serving bowl, drizzle with melted butter, and garnish with herbs.
- Preheat the oven to 200°C.
- Pound the garlic and salt with a mortar and pestle until you have a wet, fairly smooth paste.
- Put the paste in a large mixing bowl. Add the cumin, coriander, chillies, olive oil, and honey. Stir well. Now add the carrots and toss, so that they're coated with the oil and spices.
- Sprinkle with salt (be generous).
- Put the carrots in a large, shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly over the top of the carrots.
- Cook the carrots for 20 minutes, or until tender and golden brown.