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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 32 - Chicken Roulade with Pumpkin Puree

Matthew Hopcraft

Chicken roulade with pumpkin puree, caramelised onion and Pommes Dauphine

Serves 4



300g chicken bones or wings, chopped into small pieces

20ml olive oil

1 onion, finely diced

1 leek, finely diced

1 carrot, finely chopped

3 cloves garlic, finely chopped

3 sprigs thyme

500ml white wine

500ml chicken stock

50 grams butter, diced

salt and pepper


Pumpkin puree

1/3 butternut pumpkin (780 grams), peeled and cut into 2cm cubes

3 cloves garlic, skin on, crushed

50 ml olive oil

65ml cream

65ml chicken stock


Caramelised onions

50ml olive oil

3 onions, finely sliced


Pommes Dauphine

4 desiree potatoes (350 grams)

50g butter

65ml milk

65ml water

75 grams flour

2 eggs

4 slices (90 grams) Kaiser fleish

oil, for frying


Chicken roulade

20ml olive oil

2 shallots, finely diced

1 clove garlic, finely diced

80 grams macadamia nuts, toasted and chopped finely

4 sprigs thyme, leaves picked

3 tbsp honey

3 chicken breast, skin on

oil, for frying

2 tbsp butter

salt and pepper


  • Heat oven to 200C.
  • For the jus, place bones and olive oil into a small roasting pan and roast until caramelised, about 20 minutes. Remove form oven and place on stovetop. Add onion, leek, carrot, garlic and thyme and cook over a medium heat until vegetables are golden.
  • Deglaze pan with 450ml white wine and allow to simmer until reduced by s. Add chicken stock and simmer for 10 minutes. Strain into a clean saucepan, return to heat and reduce to a thick consistency. Add remaining 50ml white wine then whisk in cold butter a piece at a time and season. Set aside, keeping warm.
  • Meanwhile, for the pumpkin puree, place pumpkin, garlic, olive oil and thyme into a small roasting tray, season and toss to combine. Bake for 20 -25 minutes, turning occasionally, until pumpkin is tender and golden. Remove garlic and thyme and reserve 1 clove of garlic. Transfer pumpkin to food processor. Add cream, stock and reserved, peeled clove and blend until smooth. Season to taste and set aside, keeping warm.
  • To caramelise onions, combine onions and olive oil in a small frypan and set over a low heat. Cook, stirring occasionally, until softened and caramelised. Season and set aside, keeping warm.
  • For the pommes dauphine, boil potatoes in salted water until soft. Strain then push through a drum sieve. Set aside.
  • Heat butter, milk and water until simmering. Remove from heat and add flour and stir until smooth. Return pan to heat and beat until mixture comes away from pan. Transfer to an electric mixer and beat until steam evaporates. Add eggs one at a time and beat until mixture is smooth and shiny. Add reserved mashed potato and stir to combine.
  • Fry Kaiser fleish until crisp. Add to potato mixture along with thyme leaves, mix and season to taste. Form into 8 small logs and set aside in the fridge.
  • Heat sous vide machine to 65C.
  • For the roulade, heat oil in a frypan. Ad shallots and garlic and cook for 3 minutes until soft. Add nuts and thyme and cook for 3 minutes. Add honey and cook another 2-3 minutes. Remove from heat and allow to cool slightly. Place chicken breasts, skin side down, between two pieces of cling film and beat gently to a thickness of 5mm. Remove top sheet of cling film, season and place 1/3 of mixture along each breast. Roll up tightly to form a log, wrap with plastic wrap and tie off each end to secure firmly. Cook in sous vide for 35 minutes then remove from water.
  • Heat oil and butter in a frypan over medium heat. Unwrap chicken and cook roulade for 1-2 minutes, turning, until skin is crisp and chicken is cooked through. Set aside, loosely covered.
  • Remove potato logs from the fridge and fry in hot oil for 3-4 minutes until golden and crisp. Drain on paper towels.
  • To serve, spread pumpkin puree onto 4 serving plates. Top with caramelised onions and sliced roulade. Add pommes dauphine and jus on the side.