Beef and Chicken Roulade with Cinnamon Carrot Puree

Instructions

1. Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
2. Cook carrots in salted water until tender. Drain carrots and return to pan. Add cream and bring to a boil. Remove from heat and transfer to a blender. Add butter, cinnamon, salt and pepper. Blend until smooth. Place chicken in a food processor, blend while gradually adding the cream until it forms a fine mousse. Lay the pancetta on piece of cling film so the pieces overlap and are slightly larger than the beef. Place beef centered on top. season with salt and pepper. spread chicken mousse, not all the way to the edges. Roll tightly to form a roulade, removing plastic as you roll. heat heavy bottom fry pan over med-high heat. add oil and butter, once butter is melted add juniper, rosemary, cinnamon, and bay. Fry 1 minute. Add roulade. Sear on all sides while basting with butter/spice mixture. Remove from pan and place on baking tray. Cook around 30 minutes. (chicken needs to be fully cooked) Remove from pan, cover with foil and let rest 10 minutes while making pan sauce. Place pan pan on stove over medium heat. Add cassis and beef consumme. Stir to deglaze pan. reduce until thickened. remove from heat. add butter and stir until melted. Slice roulade to serve with carrot puree and pan sauce