Fine dining CHICKEN ROULADE recipe (Michelin Star Cooking At Home)
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- I this video I going to teach you how you can make an amazing fine dining chicken roulade filled with goat cheese, pistachios and chili, baked beetroot, onion puree, and beetroot sauce. This fine-dining dish is very easy to do at home and you can do it for your friends or family. You don't have to spend all your money in a Michelin star restaurant if you wanna eat delicious food. Learn to cook at home and with your plating skills amaze everyone in your house.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
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#chickenroulade #finedining #plating
Thank you, I have a final coming up for culinary school and this video gave me a lot of ideas.
Outstanding
I made a roulade today at work with a supreme sauce. I’m thinking about presenting it to the owner
An outstanding presentation of European cuisine and chef preparation. The chef's masterful display of fine plating, was an exercise in exceptionalism. Bravo!
You are great chef ❤️. Make more such a amazing food video
Thank you ;)
thank you for the motivation to improve chef, love your diches
I am glad you like it :)
Showing how to cook without a sous vide, you are the real mvp :) Love your channel.
I'm doing the version where you roll the meat in the skin and use meat glue, I broke down two chickens today and I'm making my faux veal stock (chicken + beef bones) for hopefully a Happy New Years 5 courser with friends.
I love all yo videos chef , I learned a lot of plating ideas from you .
You definitely make me love my kitchen!
That is great ;)
@@ChefMajk 🤝
I did the Pistachio goat cheese chicken roulade with a Butternut squash puree, onion reduction, poblano puree, lemon aioli, butternut chips and wedges. The potato chips are in place of the failed potato pillows 😄
I can’t add a photo here though.
It was a hit!
This is like Michelin star cooking
Hi Chef! I am halfway through cooking this right now. Straight forward to do but high quality! Thanks!
You are welcome ;)
I love all your recipes! I'm a chef in training and I'd love to see more grilled meat recipes
Me encanta y muchas gracias por compartir todao su riqueza en gastronomía. Lo apreciaría más si se nos permitiera traducir al español
Good evening, what an amazing video. I will this amazing video a very soon prepare
You keep me passionate about my trade while i wait to be back inside my kitchn man! thanks!
You are welcome :)
Can I come over for dinner tomorrow? Maybe the day after also and maybe even the day after that.
Haha probably not, but you can make it yourself and invite some frieds
Your dishes are wonderful!
Hi I love your plating I would love to try some dishes thanks 🙏🏿
Thanks!Super, recipes!👌
Thank you Chef Majk for sharing your knowledge and experience with all of us,you make the cooking looks so easy :)
Amazing healthy great chef
You keep me motivated
Hi chef I'm your big fan, my dream is working with you.. But I don't think it's possible but I promise very soon I'll join your online classes.. I have query is it mandetory to buy all utensils which is required for plating
I will try this one first chef
thanks chef❤❤❤
i wonder how did you learn to cook at this level and on which restaurants have you worked at
I'm one those who requested for a chicken recipe. Thanks chef for ❤
You are welcome ;)
i'll try this tonight!!!
Good luck
i love this, a recipe with ingredients i could find in a common grocery but still interesting and complex. i love your recipes but i can never find white asparagus or celeriac, so i will definitely try this one out! one question though, can you spell out the herb you garnished the dish with?
Thanks, I am happy you like it. Is is nasturcium :)
Delicious
Love the Onion creme! Will cook it for Christmas dinner, main course. Will add flavor profile to Beef filet, Cauliflour Puree, Carrots and mushrooms :) Thank you for the inspiration!
Very nice, what are those leaves called?
I'm glad i have subscribed for your channel, amazing job.
I will try it on my brother's b'day i wish i can send u a picture
Good luck. You can send it to me on my Instagram ;)
This man is psychic for beet root
What that means? 😁
Amazing...... how long can I keep the remainder of the Onion and Beetroot Sauce?
I have to cook this.... thank you thank you thank you
around 3 days
So cool! I love seeing fancy food being explained so well that I feel like I want to try to make it 😊 Question: I am allergic to pistachios, do you feel that the filling will be very boring without them? Do you think there is a good substitute? Great work any way 😊
I think you can do it easily without them. Or use any other nuts.
Maybe some cranberry instead for that sweet note :P
I really loves all your recipes chef
Thank you ;)
Can't wait for another videos chef
store your spices in a dark place, they get damaged by sunlight
Very yummy food
dobrý den Majk! I really love your videos, i have got one question though: How do you keep all your stuff warm before you plate it? Or how should a home cook do it?
I am trying to finish it at the same time. Then sauces and purees you can easily reheat and you just do a meat last
Haha love the energy
Thanks ;)
Beautiful
just amazing Chef 😍
Thanks ;)
Hi chef I really want to learn fine dining plating, especially dishes with rice and gravy.. do u have any course, suggestions or tutorials for that?
Hi, what kind of foil are you using for cooking? Is it some heat-resistant foil or just regular?
I think every foil nowadays should be heat resistant.
v v v nice dear Chef
Can I use your recipe for sweet and sour caramelized onion for this dish،Would the ingredients be abundant if the chicken was served with butternut squash puree, caramelized onion puree, grilled mushrooms, beetroot gel and sauce, without roasted beetroot pieces?
Woww ❤️
nice one chef....can i copy that for my cordon blue ...
Whats the Name of the leafs?
How much time you need to finish this meal? Nice work chef🎉
Depend how fast you are 😁 don't remember now probably like 2 hours
@@ChefMajk thank you for answering. I applied for masterclass today so glad to hear your reply. All the best
Love this, will try making it shortly ! 🙏🏻
Great, let us know how was it ;)
Where are the measurements and weights? HOw many did you demonstrated one make? I need to make for four!
I am not measuring anything when I cook and I would recommend you do the same
Insanely beautiful in every sense
Thanks Ross
Please let us know how long it takes from start to finish
Depending on how fast you are, the best would be to try it
Hi chef very nice recipe
Thanks ;)
I love this recipe chef please teach us some new creative salad. Which we can give them to our hotel buffet.
Chef in place of goat cheese what else we can use
Another similar cheese probably
can i use other type of cheese?
for sure
Hello Majk,
Where I can find the recipes of all of their delicious dishes. I will try to cook them by myself 😊
Greetings Markus
Hello, there are no written recipes on the channel, check out video - How to really learn to cook, I am explaining why.
beautiful
Thx
Amazing 🤩
Thanks
👍👍👍
what´s gouchies? and the leaves at the end eatable and what´s the name again?
Goat cheese? Nasturtium flowers
@@ChefMajk thank you , great work!
❤️
could i use blow torch to brown the chicken instead of the pan to prevent it from drying out?
Yes you can for sure 🙂
Hy chef! what kind of cheese u use? Gouda?
Goat cheese
Make some more new vedios chef
I am doing new videos every week
What is the substitute for goat cheese chef?
Probably any other soft cheese
@@ChefMajk thankyou chef
I wonder why you salted the baked beetroot before you put in the oven, and why bay leafs? After it.s finish, you peel it anyway....what is the poit of salt or any condiment in the alu folie? And after you beat your chicken breast with your hand, i think you should put some seasoning, salt, pepper, chillipowder, herbs, anything..
So do you think that the salt cannot penetrate bellow the skin or what is not clear here?
Hello Chef! Is it fine not to use white wine for the onion puree? It's quite expensive here in our place. Hoping for your positive feedback.
You can do it just with water, just the taste will be different.
Hi chef can u make a video for pizza recipe plz🙏
I do dine dining cooking, for pizza check out other channels ;)
Where can i buy those plates🙆🔥
I get all my plates in my town in the shops
Hey. Can you please do a video for pasta?
Thinking about pasta as well for few week already, for sure I will do it soon ;)
how does ur onion puree have so much volume without butter? any additives, xathan gum or agar agar, lol?
No nothing, just onions...you have to reduce it really nice before blitzing.
❤❤❤
hi chef.. please make duck confit..
I will :)
👌
😊
Co je to prosim vas za listocky na konci? dakujem :)
lichořeřišnice ;)
Wow this is a lot of work. Looks great. But if i make this for my wife i will have to charge her $25 for this plate. Friends $50.
Hi chef
Hello mate :)
But search details are that we should not wrap in aluminum foil to heat the food... it's not good for health 😕 😞
Yeah people say that but all restaurant do that anyway, because there is no other way. I don't care as well really
@@ChefMajkdon't you love when people that don't work in the industry try to tell you how to cook?
@@ChefMajkgreat video chef
@@nickbyron6269 I dont mind I dont listen them :D
What if we do not want our chicken infused with all the toxins from the plastic wrap plunged into boiling hot water?
Then you cannot do this recipe probably
Co je to za syr do te naplne? Moc jsem tomu v AJ nerozumel
Kozi syr
@@ChefMajk dekuju. A moc chvalim tvoje videa, zkousim si recepty doma a maji veliky uspech
LMFAOOOOOO
In my view there is tooo much of beetroots in one dish
Yeah it is actually half of one beetroot. You can put less if you want to.
If you want me to personally help you to move your cooking to the next level you can apply for my 1on1 online coaching on www.chefmajk.com and I going to make you the best home cook in your town!
Farzi
Delicious chef
Chef, I am not a huge fan of onions, any other suggestions for the puree?
Cauliflower?
Fennel?
Celeriac
Can we get a ingredients list and measurements chef?
I believe he did mentioned that just use your taste and feel in the other video 🙂
People using plastic wrap with high heat better rethink that plastic particles are going into your food same goes with suvi better find a way to use wax paper the one without a plastic lining
Hi Chef Majk. One question from my side: Is that a special foil to cook the chicken? I'm afraid of try to cook in my common foil because of the microplastic. Do you have any advice? Thanks. BR, Sándor
I am not afraid, so I used it. It is normal foil yes. If you are afraid you cannot do this technique probably
Thanks for the great recipes! I follow and try to imitate as much as I can!
I made the soup today, but didn't get the lovely dark orange color? What did I do wrong?
What soup?
Very nice, but that "music"
Even when you chop beet roots roughly, they look like individual diamonds 💎💎💎💎💎💎💎
U could have basted the chicken roulade with butter n thyme.
Yes you can do that if you want to
You made this look so effortless! Beautiful.
wow this is amazing! thanks for sharing!
Thanks man ;)