Ingredients (for 4):
- Chicken steak - 2 pieces
- Rosemary - 4 pinches
- Chicken fillet - 200 g
- Parsley - 2 g
- Mixed herbs - 1 pinch
- Prawn - 4
- King trumpet mushroom - 2
- Brown sauce - 150 ml
- Carrot - 2
- Butter - 15 g
- Sugar - 10 g
- Cumin - 1 pinch
Procedures:
1. Remove the skin and fat from the chicken steak.
2. Hammer the trim the steak to a rectangular shape.
3. Mince the chicken fillet.
4. Season the minced chicken with parsley, mixed herbs, salt and black pepper finely.
5. Cut the king trumpet mushroom in halves.
6. Saute the king trumpet mushroom with a bit of butter till softened. Remove.
7. Remove the shell of the prawns and then remove the intestines.
8. Cut two piece of tinfoil and put on top of each other. Brush some olive oil, and then sprinkle with salt, black pepper finely and rosemary.
9. Put the chicken steak on top.
10. Spread the minced chicken on top evenly.
11. Place the king trumpet mushroom and prawns on top.
12. Roll the tinfoil tightly to form a cylindric shape.
13. Add a bit of oil to the pan, then saute the chicken rolls to firm up the shape.
14. Put the chicken rolls into over, pre-heated at 200 degrees Celsius, and cook for 30 minutes. Turning it during the process.
15. Peel and then cut the carrot into pieces of 8mm thick.
16. Put the carrot in a pot, pour water to just cover them. Then add butter, sugar and cumin.
17. Put a paper lid on top, and cook until almost all the water had evaporated.
18. Heat up the brown sauce, adding salt and black pepper finely to season.
19. Cut the chicken rolls into pieces, and then put on plate. Add the carrot on the sides and pour in a bit of the brown sauce as well.
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