Red Pesto Chicken Roulade with Green Pea puree and Orange Lava Cake

Pea Puree

• Bring to a boil 800ml / 4 cups of water in a sauce pan and as it starts to boil add 1 tsp of salt and the frozen peas.

  Wait for the water to come back to a boil and let them boil for 5 minutes
• Then strain the peas, run cold water over them and place them in a bowl with cold water until you're ready to blend them,
• Next, dissolve the bouillon cube or prepare the stock.
• Strain the peas and place them in a blender, turn it on and while running add the chicken stock until smooth. At which point you can add the butter and blend it until smooth.

  Taste for salt and adjust based on your preference.

Chicken Roulade

• Take a sharp knife and use it to remove the bone of the chicken legs while keep it all in one piece (watch the video for a step-by-step guide)

  Once removed make light superficial cuts on the surface of the meat and then move to next step.
  https://youtu.be/q9Sp1Qt50G4?t=116
• Add 2 spoons of pesto on each piece and spread it very well then place the emmental slice on top with the spinach leaves with the stems cut out.
• Now roll the chicken starting from the side where you placed the spinach.

  Use butcher's twine to tie the chicken in 3-4 places and coat them generously with salt.
• At thins point you can preheat your oven at 200°C / 400°F
• Place the chicken in an heated oven-safe pan on medium heat with a bit of oil and sear them on all sides for about 3 minutes. Then take the pan as is and place it in the preheated oven and let it cook for 15-20min
• Take te chicken out, let it cool for 10 minutes before portioning it for serving.
• Cut off the ends, remove the twine and then cut each piece into 3 equally sized segments.
• Plate it on a bed of the pea puree topped with thin slices of cherry tomatoes, Fresno chilies, and flakey salt.

• Start by coating the ramekins with butter and then add some flour and move it around the ramekins until it coats everything, remove any excess by tapping it out.
• Chop the chocolate and place it in an microwave-safe bow along with the butter and melt them in the microwave in two 30s intervals for a total of 1 minute.

  Now would be a good time to preheat your oven at 220°C / 430°F
• In a separate bowl add the whole egg, egg yolk and beat it with a hand mixer until it starts to get a bit foamy, then add the sugar, salt, vanilla extract and the orange zest and continue mixing it until it's smooth and incorporated.
• Now take the melted chocolate and add it in while mixing with a spatula.

  Once mixed fold in the flour until it's all smooth and uniform
• Pour it split equally between your ramekins and place them in the preheated oven for 10min.
• Once done take them out and let them cool for a couple of minutes before taking them out.
• Plate them with a generous sprinkle of icing sugar, and a side of raspberry ice cream scoop topped with a piece of preserved orange peel. Enjoy!