If you use the right combination of ingredients, rolled foods such as roulades or involtini can look good and taste even better because you get a lot of flavours in each bite. Use these recipes as guidelines then create your own. Remember the colours should contrast with each other but the flavours should be complementary, even if you're using strong-tasting ingredients, as in the first recipe. Chicken and prosciutto involtini (pictured) This recipe was developed by food stylist Rachael Macchiesi. 4 skinless chicken breasts, about 150 grams each 8 thin slices prosciutto 8 large sage leaves 50 grams pine nuts 80 grams grated pecorino 50 grams raisins, coarsely chopped 10 grams dried breadcrumbs 1 egg Cooking oil, for the pan Fine sea salt and freshly ground black pepper, to taste Holding a sharp knife parallel to the cutting board, carefully cut each breast into two pieces. Place each piece between sheets of plastic wrap and pound until less than 1cm thick. Toast the pine nuts in an un-oiled skillet then cool. Mix together the pine nuts, pecorino, raisins, breadcrumbs, egg and black pepper. Season the chicken breasts with salt and pepper. Lay a slice of prosciutto on a clean cutting board and top with a sage leaf. Top with the chicken and press firmly to adhere. Divide the pine nut and pecorino mixture into eight portions and spoon some over the chicken. Roll up tightly then secure with a toothpick. Continue with the remaining ingredients. Pour a thin layer of oil into a skillet and, when the pan is hot, sear the rolls on all sides. Lower heat, cover the pan and continue to cook, turning often, for 10 to 15 minutes. Serves four. Beef and enoki rolls with crispy garlic It's extremely difficult to slice the beef as thinly as is needed so buy the pre-sliced beef intended for sukiyaki or hotpot. If you want to slice it yourself, you'll probably need more. Semi-freeze the beef and slice it against the grain while it's half frozen. Have everything ready before starting to cook the rolls: they take only a few minutes and will toughen if overcooked. 500 grams thinly sliced beef About 100 grams enoki mushrooms 45ml soy sauce 30ml mirin (sweet Japanese rice wine) 3 garlic cloves, thinly sliced 60ml cooking oil, plus more for the pan Salt and pepper, to taste To serve: Green cabbage, thinly julienned Japanese mayonnaise Heat 60ml of oil in a small pan, add the garlic and cook over a low heat until it is just starting to colour. Remove from the heat and let the garlic continue to cook until pale golden, watching carefully so the pieces don't burn. Scoop out the garlic and drain on paper towels; reserve the oil. Pile the cabbage onto two plates and add some of the Japanese mayonnaise. Trim the ends from the enoki mushrooms then cut them in half. Lightly sprinkle salt and pepper on the sliced beef. Put a small bundle of enoki mushrooms on one end of a slice of beef. Roll slightly on the diagonal so some of the mushrooms stick out at both ends. Place the roll, seam-side down, on a plastic wrap-lined tray and continue rolling the remaining beef around the mushrooms. Heat a little oil in a skillet and when very hot, add the rolls, seam-side down. Quickly brown the rolls on two sides - it should take less than a minute. Add the soy sauce and mirin, cover the pan and simmer briefly, turning once. Do not overcook. Use tongs to transfer the rolls to the plates then pour the sauce over. Scatter some of the fried garlic over the rolls and drizzle with a little of the garlic oil. Serves two. Seared tuna and asparagus rolls This tuna is basically raw so buy sushi-grade fish from a reputable vendor. 500 grams tuna, in one piece about 3cm thick and with one end about 5cm long, chilled 8 medium-sized stalks of asparagus 60ml soy sauce 60ml pure sesame oil Shichimi (Japanese seven spice seasoning), optional 2 tsp sesame seeds (preferably a mix of black and white) 2 spring onions, finely minced Cooking oil, for the pan Sea salt Toast the sesame seeds in an un-oiled skillet until fragrant then cool completely. Brush the surface of the tuna lightly with cooking oil. Heat about 20ml of oil in a skillet and when very hot, sear the tuna on one side, pressing down with the spatula so the whole surface comes in contact with the pan. Turn the tuna over and sear the other side: it should take only 30 to 40 seconds. Remove from the pan onto a flat surface, place a cutting board or baking tray on top and use a couple of cans to weigh it down. Don't use too many cans; you don't want to squash the tuna flat, just make it into a firm, even block. While the tuna is cooling, bring a pot of salted water to the boil. Trim the ends from the asparagus, peel the stalks, if needed, then cut into 5cm lengths. Cook the asparagus until just tender. Drain and quickly run under cold water. Dry the asparagus with paper towels then toss with about 20ml each of soy sauce and sesame oil. Use a sharp knife to cut the tuna along the 5cm side into slices about 5mm thick. Combine the soy sauce and sesame oil and brush onto one side of the tuna slices. Sprinkle with shichimi, if desired. Roll a slice of tuna around a piece of asparagus and place, seam-side down, on a serving platter. Sprinkle with the sesame seeds and spring onions. Serves four to six as an appetiser. styling Rachael Macchiesi
