Sous Vide Chicken, Pesto and Mozzarella Roulade + Buttery Potatoes
I made this recipe yesterday and it was delicious, so I am going to share. First let me say that I used these 2 recipes as a base, but had to do added things:
Now I have no idea if the original recipe could actually work as is, but when I used it, the potatoes just weren't cooked, so I had to add a step. The reason I think it is worth the trouble is because, boy, the flavour of the potatoes is wonderful.
Prep time: 5 mins Cooking Time: 1h20
- enough salad potatoes for 2 (I did a whole bag of Morrisons' The Best salad potatoes because I intend to use the left overs in a potato salad, but just do as many as you want to eat - also in season new pots would be good).
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- pinch of salt
- Set the Anova to 87C or 190F - make sure to use hot water from the tap or kettle to start with because getting to this temp takes a long while otherwise
- Put everything in a zip-lock bag and seal using the water immersions method (or if you have a vacuum sealer, use the moist setting).
- Pop in the Anova for 1h (you may have to weigh them down because pots float - I used an upturned bowl).
- Once the timer goes off take potatoes out of the Anova and set aside.
- Half an hour before serving boil a pot of water on the stove.
- Add the potatoes and cook until tender (anywhere from 10-20mins)
Yes it seems like a lot of work and the potatoes are boiled anyway, but seriously, the way the butter infuses with the potatoes is lovely. You could add herbs or just go with olive oil if you are looking for a different flavour profile/lighter option. Honestly, I won't be doing these often, but I wanted to try them and they would be great for a special occasion.
Sous Vide Chicken, Pesto and Mozzarella Roulade
This is delicious, and you may notice that I use a higher temp than the original recipe, this is because my husband just can't bring himself to enjoy the texture of the low-temp cooking.
Prep time: 20 mins Cooking Time: 1h15
- 2 boneless, skinless chicken breasts
- ~100g (4 tbsp ish) green pesto
- 1 regular ball of mozzarella (~125g)
- Set the Anova to 63C or 145F - if cooking straight after the pots, adding ice and cold water to the pot will help cool it down quickly.
- Butterfly each chicken breast and beat flat between 2 sheets of cling film (don't go too mad, but show it who's boss ;)).
- Spread each chicken breast with half the pesto.
- Thinly slice the mozzarella ball and place half of the slices over each pesto layer.
- Roll the chicken breast tightly and pack it in the cling film so it is easy to handle.
- Place each in a zip lock bag and seal using the water immersions method (or if you have a vacuum sealer, use the moist setting).
- Place in the water bath and set the timer for 1h15
- When the timer goes off, remove from the water and carefully take each roulade out of its bag using tongs.
- Heat a frying pan/skillet on high on the stove.
- Remove the cling film from each roulade and brown in the frying pan on all sides - this only takes seconds.
- Serve (the chicken can be left to rest for a few minutes in a very low oven while finishing off the rest of meal).