Chicken Roulade with Béchamel Sauce
Chop half a carrot and onion. Fry the carrot first in a tablespoon of butter in a small frying pan until it caramelizes. Add in onions and fry till they are brown. Add a pinch of salt, coriander seeds and lemon juice.
Seasoning the Chicken:
Butterfly one chicken piece and flatten it. Put the filling in the middle of the filet and wrap the chicken with the vegetables inside of it. You may use a string or even a tooth pick to hold on to the seal. Season the chicken with salt, chili flakes and mustard powder all over according to the flavor you want. If you want it spicy, season with more of the chili flakes.
Instead of taking chopped carrots and onions, cut out julienne strips of carrot and slices of onion from the other half. Add in julienne strips of carrot and slices of in a tablespoon of butter. Put in a pinch of salt and chili flakes with a little lemon juice and your garnish is ready!
Melt desired amount of butter in a deep fry pan along with adding two minced garlic cloves and sauté. Once brown, add a full table spoon of flour and stir continuously. Add milk as desired and keep on whisking. You may leave the sauce thin and cook it later. Furthermore, add coriander seeds, mustard seeds, chili flakes, salt and a pinch of mustard powder. Add the preserved amount of filling cooked earlier to add an essence of taste before serving.
Frying the Chicken:
Heat the desired amount of olive oil in a pan and fry the chicken on very minimal heat for about two minutes. Using the stove top method, add about 150 ml of water into the pan and close with the lid. Cook the chicken until the water evaporates and the chicken is brown and ready to be eaten.
Place the chicken however way you want. I preferred placing it on one side and covering the rest of the plate with the garnish. Pour béchamel sauce on top of the chicken. You may use fresh coriander to decorate.
Poached Steak with Classic Veloute Sauce:
Beef and Garnish:
Take one piece of undercut beef and make an opening in the center. Cut out two three julienne strips of a carrot and assemble them in the centre of the opening made. Season the beef with salt.
Melt one tablespoon of butter. Once fully melted, add one tablespoon of flour and whisk. You have now made the base for the basic sauce. Pour in half a cup of chicken stock and stir. Once the desired amount of thickness is available, add in a large pinch of chilli flakes, some lemon juice for taste and a tweak of salt.
Prepping the Steak:
Once your veloute sauce is ready, you may settle the steak in the centre of the sauce frying pan and cook it till your preferred medium. Cook each side at a time. For a medium rare, you may allow three to four minutes of cooking on each side, and about seven to eight minutes of cooking on each side for a well done.
You may serve as you please. I did so with the steak topped over with the freshly made veloute sauce.