Julius Blum GmbH, Beschlaegefabrik

49 Blum Inspirations A B O U T Chiara van Emr ik realised that cook ing was her passion af ter seeing Belgian top chef Marc Paesbrugghe in action at wor ld-renowned Sir Anthony Van Dijck. Af ter completing her training, she worked with Roger van Damme, one of the best patissiers in the wor ld and became Njam’s first woman master chef. Van Hoecke is a supplier to the furniture industr y in Belgium. In the company’s showroom, Chiara shows end users how to make their k itchens fit for the future in terms of equipment and drawer design. Ser ves: 4 • ½ kg potatoes • ½ kg fresh spinach • 4 chicken breast fillets • A few slices of bacon • One large piece of Roquefor t cheese • Olive oil • Rosemar y • Gar lic • Nutmeg Just a handful of ingredients is all it takes to rustle up this fantastic t wist on a classic stuf fed chicken recipe. Roulades of tender chicken breast fillet filled with bacon and Roquefor t cheese go per fectly with roasted rosemar y potatoes. This is how it goes. Preheat the oven to 200°C. Cut the potatoes into small chunks, combine with some gar lic, olive oil and lots of fresh rosemar y. Season with salt and pepper and roast in the oven for about an hour. Wash the spinach, season with salt, pepper and nutmeg and sauté br iefly. Cut hor izontally through the breast, season with salt and pepper and lay slices of bacon over the flat tened chicken. Spread spinach and Roquefor t cheese on top. Then roll up the fillets as tightly as possible and wrap first in cling film and then in aluminium foil. Place roulades in boiling water for a few minutes, remove pot from heat and allow to rest for a while. Remove the foil, slice the roulades and ser ve with the cr ispy rosemar y potatoes. Smakelijk! Enjoy! Tender chicken roulade with rosemary potatoes