This recipe was inspired by loads of cheese my husband brought back from Sweden. I asked him to bring me a cheese sampler, but he brought a LOT! Enough to feed Mickey and everyone in his Clubhouse!
For this recipe I used Mesost (my new favorite), its a sweet cheese with a very distinct caramel flavor and color, too yummy! Another cheese I used is Prästost, a really strong vodka flavored cheese, apparently it's best served on its own, but it worked well with the sweet flavor of Mesost so I didn't really have to do much with the chicken.
Of course, you don't have to scour the Metro looking for these two, I use kesong puti (goat cheese) and Kraft Eden cheese all the time. What ever kid of nice melting cheese you got in your fridge would do. As long as it's cheese that you and your family would eat that's fine.
Okay so enough of the yapping and let's get cooking!
4 pcs flattened chiken breast fillet
4 pcs canadian bacon (any bacon would do,really it's BACON!)
4 sticks Mesost cheese ( best way i can describe it is the size of your index finger)
4 sticks Prästost cheese (again, the index finger is your guide)
2 tbsp maple syrup
2 tbsp olive oil
pepper to taste
butcher's twine or toothpicks
bamboo or stainless steamer
pot of boiling water
1. Cover the chicken with cling wrap and flatten with a meat mallet or back of a cleaver. Be gentle enough not to tear them to pieces.
2. Assemble your roulade, place the chicken fillet on top of the bacon, they should be around the same size, add more bacon if needed. It should look like the chicken is wrapped in bacon.
3.Sprinkle ground pepper on the chicken, place one stick each of the Mesost and Prästost cheese(you can go crazy and add more if you want), and roll them into a log. Brush with a little olive oil.
4. Secure the log with butcher's twine or in my case toothpicks (clean,unused ones)!
5. If you have a steamer, you are lucky! If not, you can put a bamboo steamer on top of a pot of boiling water or use a rice cooker with steamer. Place the chicken rolls of a heat-resistant dish and steam for 15 to 20 minutes. Once the chicken is done, slice them and drizzle with maple syrup!
* Best served with a salad and basically ANYTHING! It a yummy yummy dish!
Mama Kat is asking what I would do twenty four hours if I could stop time. That is just teasing, isn't it. I have a toddler and I'm sure any mother would know how precious 24 hours at your own disposal could be. I am sure that at one point, when your kid is running across the floor leaving poop marks on the floor, you would wish you could stop time so you could clean it before she gets to the sofa!
If I could stop time for 24 hours, and I'm assured that my family is clean, well-fed and safe from harm, I would check in a nice hotel, ALONE, order tea and cookies from room service, prop some pillows, lie on the bed and watch TV. The only thing that would be moving is my thumb, so I can channel surf and mobile tweet. Occasionally, I may lift an arm, to pick up the cookies and drink tea. When I get tired of that (LOL) I'd take a really nice warm lavender scented bath, ALONE! People don't know but when you become a mom, your really expected to not have "alone" bathroom time anymore. When I'm all wrinkly, I'd crawl back into bed and continue channel surfing. Just imagining it is enough to calm me, sigh!
Twenty four hours to stop time and do what ever? Really sounds delicious, twenty.four.unadulterated.hours! That's a treat!
Before we start today's cooking adventure I have to say that this is not my recipe, it belongs to Chef Ed Bugia of Pino Resto Bar. This recipe is featured in Yummy Magazine's (September 2010) Adobo series that I wrote about yesterday.
As you know I'm not an absolutist when it comes to cooking so I tweaked it a little, instead of simmering the meat in the sauce I boiled it in broth, like soup, I made half into the red wine adobo and the other half beef nilaga for my kiddo.Okay, enough yapping from me, here's how to make this good eats!
6-7 cloves minced garlic (I used 1 head of garlic)
1 1/2 tbsp cooking oil
1/2 kilo beef short ribs ( I boiled it in water until tender,drained the meat and used the broth for soup)
1 cup red wine (choose one that's good enough to drink)
1/2 cup soy sauce
1/2 cup white vinegar (I used cane vinegar for a milder tang)
1/2 cup beef broth
3 pieces star anise
3 bay leaves
1 tbsp brown sugar
black pepper to taste
toasted sesame seeds
1. Boil beef in stock until fork tender. Drain and set aside the stock for making soup.
2.Heat the oil in a pan and saute the garlic. Put the short ribs until well seared, or browned.
3. Pour in wine, broth,soy sauce, vinegar and sugar. Simmer in medium heat until sauce thickens and do not stir. Stirring makes the vinegar taste raw and overpowering.
4. Once the adobo is a bit dry add the spices and top with toasted sesame seeds.
This dish is best served with rice or French baguette.