She keeps saying my cooking can’t get any better, but this Chicken Mince Rolo with Eggs might just prove her wrong! Packed with flavour, with a hidden surprise in the centre and it smells incredible. What do you think, honey?
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Mince Rolo with Eggs
Servings: 8 People
Ingredients
- 2 Kgs Chicken Mince
- 6 Slices White Bread Loaf
- 2 Medium Size Yellow Onions , finely minced
- 4 Scallions , finely minced
- 8-9 Hard Boiled Eggs
- 4 Eggs , for the meat mixture
- 1 Egg yolk , whisked, for the basting
- ¾ Cup Parsley , finely chopped
- 2 tbsp Dijon Mustard
- 2 tbsp Tomato Paste
- 1 tbsp Dry Coriander , ground
- 1 tbsp Sweet Chili Flakes , ground
- 1 tsp All-Spice , ground
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 ½ tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Start with the onions by adding the oil in a medium size pot. Once it heats up add the yellow onions, reduce the heat and allow to soften for about 3’. Add the scallions and fry for another minute. Remove from the heat and keep aside.
- In the meantime, place the eggs in another pot on high heat, with water covering the eggs. Once the water boils, reduce the heat and cook for 6’. Drain and once the eggs cool, peel them. Keep aside for the stuffing.
- We make the breadcrumbs by cutting and discarding the edges of the bread slices, cutting each slice in 4 strips and then 4 squares each strip. Place in the basket of an air-fryer and bake for 15’ at 120°C, tossing them couple of times in between. Allow to cool for 5’ and place in a bowl of a food processor with the metal blade attached. Pulse couple of times without over-working as you don’t want very fine crumbs.
- In a large glass bowl mix the chicken mince with the rest of the ingredients including the onions and the breadcrumbs. Mix and knead well so that all flavours come together. If the texture of the mixture is too light, then add some more breadcrumbs, and if too dense then couple of tablespoons of milk. Cover with plastic wrap and let rest in the refrigerator for 30’.
- Preheat the oven to 165°C, air circulation, rack in the centre of the oven.
- Take the chicken mince mixture from the refrigerator and on a big flat surface, place a piece of parchment paper. With your hands wet with water, arrange half of the meat mixture on the paper as a base, add the eggs height wise side by side; place the rest of the mixture and roll the parchment paper to form a roll, so that it is curved down over the eggs in an arc shape.
- Unroll carefully the meatloaf in a lightly oiled, large, deep baking pan, and with a small brush baste on top with the egg yolk. Cook for 45’ and then increase the temperature to the maximum and cook for another 15’ aiming for a nice golden colour.
- Take out of the oven and let rest for 10’ covered with aluminum foil. Slice into generous portions and serve with your favourite side dish.
