Step-by-Step Instructions

1. 1.Prepare Garlic

   Chop 3 cloves of garlic finely.

2. 2.Prepare Onion

   Chop 1 medium onion finely.

3. 3.Sauté Onion and Garlic

   Heat a pan on medium heat. Add 1 tablespoon of oil. Add the chopped onion and garlic. Sauté until translucent, about 3-4 minutes.

4. 4.Add Spinach

   Add 200g of fresh spinach to the pan with the sautéed onion and garlic. Stir until the spinach wilts and reduces significantly.

5. 5.Drain Spinach Mixture

   Turn off the heat. Transfer the spinach, onion, and garlic mixture to a sieve placed over a bowl. Press down with a spoon to remove excess water. Let it cool.

6. 6.Season Chicken Mince

   Place 500g of chicken mince in a bowl. Add salt and black pepper to taste.

7. 7.Add Orange Zest

   Grate the zest of one orange into the chicken mince.

8. 8.Add Lime Zest

   Grate the zest of one lime into the chicken mince.

9. 9.Add Breadcrumbs

   Add 1/2 cup of breadcrumbs to the chicken mince mixture.

10. 10.Add Parsley

    Add 1/4 cup of finely chopped fresh parsley to the mixture.

11. 11.Add Egg

    Crack one large egg into the bowl with the chicken mince mixture.

12. 12.Mix Chicken Mince Mixture

    Mix all ingredients for the chicken mince thoroughly with your hands until well combined.

13. 13.Prepare Sun-Dried Tomatoes

    Chop 1/2 cup of sun-dried tomatoes into small pieces.

14. 14.Prepare Walnuts

    Roughly chop 1/2 cup of walnuts.

15. 15.Prepare Mascarpone-Spinach Filling

    In a separate bowl, combine 250g of mascarpone cheese with the drained spinach, onion, and garlic mixture (from Step 5). Season with salt and pepper to taste. Mix well.

16. 16.Prepare Work Surface

    Lay out a large piece of parchment paper on a clean work surface. Grease the paper with 1 tablespoon of softened butter to prevent sticking.

17. 17.Spread Chicken Mince

    Place the chicken mince mixture onto the buttered parchment paper. Using a spoon or your hands, spread it evenly into a rectangular shape, about 1 cm thick.

18. 18.Layer Prosciutto

    Arrange slices of 100g prosciutto over the chicken mince, overlapping slightly and leaving a small border around the edges.

19. 19.Spread Mascarpone-Spinach Filling

    Evenly spread the mascarpone-spinach filling over the prosciutto layer.

20. 20.Add Sun-Dried Tomatoes

    Sprinkle the chopped sun-dried tomatoes over the filling.

21. 21.Add Walnuts

    Sprinkle the chopped walnuts over the filling.

22. 22.Add Cheddar Cheese

    Sprinkle 100g of grated cheddar cheese over the filling.

23. 23.Add Fresh Basil

    Place a handful of fresh basil leaves over the cheese.

24. 24.Roll the Roulade

    Carefully lift one edge of the parchment paper and begin rolling the chicken mixture tightly into a log shape. Use the paper to help compress and shape the roulade. Once rolled, gently remove the parchment paper.

25. 25.Wrap with Bacon

    Place 200g of bacon strips horizontally across the roulade, overlapping slightly, until the entire log is covered.

26. 26.Wrap Tightly in Parchment Paper

    Place the bacon-wrapped roulade back onto a fresh piece of parchment paper. Roll it up tightly, twisting the ends like a candy wrapper to secure the shape.

27. 27.Chill the Roulade

    Place the wrapped roulade in the refrigerator for at least 1 hour to firm up.

28. 28.Bake the Roulade

    Preheat oven to 180°C (350°F). Place the wrapped roulade on a baking tray. Bake for 45 minutes.

29. 29.Prepare Lemon Butter Sauce - Melt Butter

    While the roulade is chilling, prepare the lemon butter sauce. In a small saucepan, melt 100g of butter over low heat.

30. 30.Add Lemon Zest to Sauce

    Add the zest of one lemon to the melted butter.

31. 31.Add Lemon Juice to Sauce

    Squeeze the juice of one lemon into the butter mixture.

32. 32.Add Garlic to Sauce

    Press two cloves of minced garlic into the sauce using a garlic press.

33. 33.Add Parsley to Sauce

    Add 1 tablespoon of finely chopped fresh parsley to the sauce.

34. 34.Season Sauce

    Season the sauce with salt and black pepper to taste. Stir well.

35. 35.Baste and Finish Baking

    After 45 minutes, remove the roulade from the oven. Unwrap the parchment paper. Baste the roulade generously with the lemon butter sauce. Return to the oven for another 15 minutes, or until the bacon is crispy and golden brown.

36. 36.Slice and Serve

    Let the roulade rest for a few minutes before slicing into thick rounds. Serve hot.