This evening we made Chipotle Chicken Rolls with Avocado Dipping Sauce which took pretty much an hour to make. When we first started this project, we anticipated that quite a few meals would take longer to make than 30 minutes, but actually there has been surprisingly few long-haul dinners. Most nights we cook for 25-35 minutes which is more than reasonable. Unfortunately this meal also left us with an enormous amount of clean-up to deal with, which is never a pleasure, always a chore. And on top of that, the results were just above average, which means that it was a disappointing meal given all the preparation and clean up.
The chipotle chicken filling was made with ground chicken, chipotle (either in adobo or in a chipotle salsa), scallions, grated strong cheddar, garlic and scallions. The mixture was mixed together then put into a freezer bag. The corner is cut of the bag so the chicken mixture can be squeezed through the hole, as if you were icing a cake. I’m not going to explain what the process looked like, suffice to say it was not pretty. The long brown chicken sausage was squeezed on to a bed of phyllo pastry. The extremely thin sheets of pastry were layered 3 deep with melted butter and salt and pepper on each layer. The chicken was rolled up, the pastry ends were tucked in, the roll was brushed with melted butter, then put in the oven to bake for 15 minutes. Meanwhile, it was time to make the dipping sauce. Generally we half the quantities called for to make two servings rather than four. Unless we’re making burgers, in which case one serving easily feeds both of us. Sometimes the quantities have to be approximated a little, and sometimes we make the executive decision to round amounts up or down. The dipping sauce tonight called for one large avocado and the juice of three limes. We had a smallish avocado so went with the juice of one lime. The avocado, lime juice, a splash of water, some olive oil and salt were mixed together. The chicken roll was served on a bed of lettuce with the dipping sauce on the side.
The chicken rolls were not bad, they were spicy and very filling. They were very dense in a meat-tastic sort of way. With the cheese and the butter they were a little on the stodgy side, but as an occasional meal that isn’t necessarily disastrous. The sauce is so acidic it could burn a whole in your stomach lining, or at least bleach any unwanted facial hair. Even with a reduced amount of lime juice, this sauce is seriously unbalanced towards the acidic. With the chicken rolls it sort of tasted ok, but be warned not to try the sauce by itself without some serious stodge to absorb the acid. All things considered, this was like a nice appetiser, but not a great dinner. If we made them again, we would make individual rolls, slightly smaller than a spring roll. Tomorrow we will be making Christmas Dinner Lite with Turkey and Sage Rolls with Cranberry Dipping Sauce.
We should try and remember to start cooking earlier. Speaking of early, I have to go to bed. This beautiful little new baby of ours seems to like the hours of 3am to 7am so very very much. Interestingly enough, as soon as A wakes up at 7ish, Baby N is happy to go back to sleep. They’re already overpowering us with their formation of Team Sleep Deprivation. Maybe tonight will be better, we can only hope.