Pumpkin Roll with Chicken and Mushrooms

by Editorial Staff

Pumpkin can be used to make a very original roll with chicken and mushrooms.

Ingredients

  • Pumpkin – 1.7 kg
  • Chicken – 1 kg
  • Champignons – 500 g
  • Eggs – 2 pcs.
  • Flour – 100 g
  • Orange (juice) – 1 pc.
  • Ginger (root) – 50 g
  • Gelatin – 15 g
  • Mayonnaise – 2 tbsp
  • Water – 100 g
  • Vegetable oil (odorless)
  • Salt
  • Ground black pepper

Directions

  1. Wash the pumpkin , peel, seeds and fibers. Cut into cubes and place on a baking sheet. Send to the oven, preheated to 200 degrees, for 20 minutes.
  2. Baked pumpkin turned out to be 560 g.
  3. Boil the mushrooms and chicken in salted water until tender, and then chop very finely.
    Grate the pumpkin in a blender until puree.
  4. Pour gelatin with cold water and leave to swell
  5. Squeeze orange juice into the pumpkin. Send ginger, grated on a fine grater, salt and pepper there. Beat eggs and add to pumpkin mixture
  6. Add sifted flour and mix.
  7. Cover the baking sheet with parchment and grease with oil. Pour the pumpkin mixture onto a baking sheet and spread. Send to the oven, preheated to 180 degrees, for 20 minutes
  8. Heat swollen gelatin over low heat to 80 degrees.
  9. Turn the pumpkin roll blank onto plastic wrap.
  10. Distribute chicken and mushrooms.
  11. Drizzle with mayonnaise and gelatin.
  12. Wrap the pumpkin crust with a roll and refrigerate for 3 hours.
  13. Cut the chilled pumpkin roll with chicken and mushrooms into portions.

Bon Appetit!

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