Ingredients:
Beet root 500 gms
Chicken 500 gms
Parsley 30 gms
Celery 50 gms
Carrots 50 gms
Mushrooms 100 gms
Flour 50 gms
Red wine 30 ml
Salt to taste
Pepper powder 20 gms
Onions 100 gms
Eggs 2 nos
Fresh cream 50 ml
Olives black 20 gms
Olives green 20 gm
Chicken stock 1 lt
Butter 50 gms
Procedure:
1. Prepare nice brown stock and keep it side.
2. Mince chicken and mix with fine chopped parsley, olives, carrots, celery, fresh cream, egg, salt and pepper powder.
3. Spread on clean wrap and roll it to barrel shape and wrap it in foil. Tighten the both end in opposite direction.
4. Poach in flavored chicken stock at low temperature for 40 mins.
5. Prepare different textures of beetroot. Beet root puree, mash, foam, dust, ect.
6. Grill button mushroom with some olive oil and dry herbs.
7. Slice roulade and plate it as required and serve hot with brown sauce, textures of beet root, and grilled mushroom.