100 g California Raisins
500 g Ground Chicken
40 g Chorizo de Bilbao
30 g Cheese
10 g Pistachios
20 g Pineapple Tidbits
20 g Pickle Relish
30 g Green Peas
50 g Breadcrumbs
2 Eggs
A pinch Paprika
To taste Salt and Pepper
Method
1
Combine all the ingredients in a bowl. Season to taste.
2
Lay a sheet of cling film on a flat surface.
3
Spoon a good amount of the chicken mixture and roll tightly into a compact cylinder. Allow the roulade to set in the refrigerator for 30 minutes.
4
To cook, poke holes on the roulade's surface. Poach for 30 to 45 minutes.
5
Once it has cooled, transfer the roulade to the chiller. Serve chilled.
Ingredients
100 g California Raisins
500 g Ground Chicken
40 g Chorizo de Bilbao
30 g Cheese
10 g Pistachios
20 g Pineapple Tidbits
20 g Pickle Relish
30 g Green Peas
50 g Breadcrumbs
2 Eggs
A pinch Paprika
To taste Salt and Pepper