Leg Ham, Spinach & Chicken Roulade
Ingredients
1 x 100g Hans 97% Fat Free Leg Ham
2 tbsp butter
2 tbsp plain flour
1½ cups milk
2 eggs, separated
½ cup cooked spinach
250g chicken breast
1 tbsp low fat mayonnaise
Method
- In a saucepan melt butter and add flour, slowly add milk stirring to avoid lumps and cook over a low heat for 1-2 minutes
- Remove from the heat and allow to cool
- Once cool, stir in egg yolks and season with a little salt and pepper
- In a mixing bowl, whisk egg whites until soft peaks form
- Carefully fold egg whites into mixture and pour into a medium sized baking dish that has been lined with a good quality baking paper and greased
- Bake mixture at 180°C for 120 minutes or until light brown on top then remove and allow to cool (it will sink a bit when cooling)
- Cut chicken into strips and sautee in a little olive oil, allow to cool and cut into a small dice and mix with mayonnaise
Serving Suggestion
Arrange ham on the baked mixture, squeeze any excess moisture from spinach and spread evenly across it. Spread chicken on top and very carefully roll the roulade, removing the baking paper as it rolls. Cut roulade on an angle, according to what size you desire.
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