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Roast Chicken with Thyme and Sage Marinade
Take…
1 large chicken, spatchmale reproductive organed 1 small bunch, thyme 6 tablespoonful extra virgin olive oil 2 garlic cloves, crushed ¼ to ½ teaspoonful paprika the juice of a lemon salt and freshly ground pepper to taste then…
1 preheat oven to 350°F (190°C)
2 Place almonds, chillies, lime juice, garlic and ginger In a food processor and mix well. Add the basil and mint leaves, slowly adding sufficient oil to achieve a thick puree. Check for seasoning
3 Slice the pork loin into 4 portions and roll each to form a thin escalope
4 Season the pork and spread on the pesto mixture. Save a little pesto for garnishing.
5 Roll the escalopes and tie each one with string.
6 In a hot sauté pan coated with oil, sear the pork roulades on all sides.
7 Place the roulades in the preheated oven for about 30 minutes.
8 Leave for at least 5 minutes before slicing.
9 Garnish with slivered almonds and remaining pesto
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Anonymous
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