Saturday, August 14, 2010
Savory swiss roll with chicken curry filling
I love recieving my bimonthly issue of flavors magazine, a malaysian food magazine. One column I look forward to is Chef Catherine Lau's column. She is a local chef and is very creative. Give her an ingrediant and she turns it into something really interesting. One recipe that caught my attention was her savory swiss roll recipes in March - April 2009 issue. Yes savory swiss rolls with curry fillings, some with chicken floss, tuna and mayonise , etc. So I decided to try her chicken curry swiss roll.
I used her cake recipe to make 2 swiss rolls ,rather than 1 fat cake roll. For me it was too ' cakey'? First time I used half the recipe to make one and the full recipe for 2 swiss rolls. Made it for a getogether here and within 5seconds it was all gone. One minute it was there, the next I checked only 1 slice was left.
So here is my slightly adapted version of catherine lau's savory swiss roll, with chicken curry filling.
For 2 rolls or 1 if you prefer:
8 large egg yolks
2-3 tablespoons sugar
1/2 a chicken stock cube, crumbled
2 spring onions, chopped
2 red or green chillies , chopped
5 egg whites ,
2 table spoons sugar
40 g flour
20 g corn flour
a pinch of salt
1 tsp pepper
about 2-3 tsps oil
Lets first make the cake shall we and then make the curry :)
1. Beat your egg yolks and the first amount of sugar till pale and thick.
2. Add the crumbled up chicken stock cube,spring onions, chillies and mix well. set aside.
3. In a seperate bowl, preferably one that has been wiped dry and grease free, whip the egg whites till stiff and the rest of the sugar and whip till stiff. You can use a hand held blender if you have one.
4. Sift flour , cornflour, salt and pepper in to a tray and add half of it into the yolk mixture and mix it gently. THen fold in half the whites , then again the flour and then whites again.
5. Pour half the mixture into a greased and lined swiss roll tray and bake in a preheated oven at about 240 degrees for 15 minutes till nicely golden on top. Finish the rest of the batter to make the next one.
6.Roll up the swiss roll while its still warm.
For curry filling:
About 200g ground chicken
1 medium potato cut into small cubes
1 onion , chopped
3 cloves garlic, finely grated
small piece ginger , finely grated
5 curry leaves, chopped
3 tsp roasted curry powder
1/2 tsp chilli powder
1/2 tsp pepper
1 heaped tsp tomato paste
1. Heat oil in a frying pan and add onion , garlic and ginger and saute' till soft. Stir in curry leaves.
2. Add the chicken and stir fry till it changes colour, add the potatoes, and the rest of the spices and tomato paste and 1 cup water, and simmer till cooked through.
3. Cook the curry till quite dry. let it cool.
To finish making the swiss roll, unroll the cooled swiss roll, spread the filling and roll it back as tightly as you can . Cover with cling film and refrigerate for 2 hours. Then carefully cut into slices.
Sorry I dont have any picture to show you how I did , But I found a better way to show you the method , found a video demo by Catherine Lau on you tube so check it out here.
Instead of making the curry filling you can even use up left over chicken or vegetable curries, chop up the meat and cook curry till quite dry.