Vegemite and Coon cheese stuffed into a roll of chicken thigh, roasted and served on a bed of stir-fried beetroot slaw flavoured with horseradish cream.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 500kcal
Author: Gary
Ingredients
3Chicken thigh fillets
Vegemite
Iodised salt
Cracked black pepper
Dried hot chilli flakes
Dried mixed herbs
Sesame seeds
Poppy seeds
Grated Coon cheese
Beetroot slaw
Butter
Horseradish cream
Instructions
Flatten and tenderise the chicken thigh fillets (see the YouTube video to see how I do it)
Lay a ‘cable’ of Vegemite along the thigh fillet
Season with salt, pepper, herbs, chilli flakes, sesame seeds and poppy seeds
Add some grated Coon cheese
Roll the chicken and pin with toothpicks
Place on a tray lined with baking paper. Mine still had some bacon fat on it from breakfast which was a bonus.
Cook in the oven for 35 minutes at 180 °C
When the cooking time is complete allow the chicken to rest for 10 minutes
Melt some butter in a hot frying pan
Add in the beetroot slaw and stir-fry until the broccoli stalks are soft
Add in some chilli flakes and stir
Stir in some horseradish cream and turn off the heat
Transfer the beetroot slaw to a plate and then add a piece of chicken
Shoot a photograph and then eat the meal
Write the recipe and write a blog post
Share it on social media and hope that people share it around
Recipe Notes
I default the energy to 500 Calories. I have no idea how many Calories are in this dish.