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1
Cut the prunes into small pieces and put into a bowl.
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2
Add finely chopped lemon balm, grated ginger and a small amount of boiling water, so that the prunes get softer and the mass gets sticky.
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3
Let the mixture cool down for 15 minutes.
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4
Remove the fat from the chicken legs and cut it into small pieces, then whiz up in a food processor or meat grinder.
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5
Add salt to taste, a pinch of lemon pepper and the zest of 1 lemon.
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6
At the end add the egg and combine with the meat until thoroughly mixed.
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7
Lightly moisten the aluminium foil with a few drops of water and place the meat on it.
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8
Smear the meat mixture evenly into a rectangle to a thickness of approx.
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9
1 cm, and then spread the California prune mixture on top, maintaining distance from the meat edge of approx.
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10
1.5 cm.
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11
Roll the rectangular mixture up into a sausage-shaped roll and twist the aluminium foil ends together like a sweet wrapper.
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12
Pre-heat the oven to 160C for approx.40 minutes.
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13
After this time, open the roll from the top, sprinkle with sesame seeds and finish baking for approx.
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14
10 minutes leaving the roll uncovered, so that it gets a little bit brown but not dry.
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15
In the meantime prepare the lingonberry sauce.
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16
Peel the apple and chop it finely.
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17
Heat the butter in a saucepan and add the apple, frying gently.
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18
Crush cloves and allspice in a mortar and add these to the apples together with honey.
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19
Cook stirring constantly until the mixture is soft.
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20
Still stirring constantly, add the lingonberry and mash some of the berries up with a spoon.
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21
Add the 60ml water and cook approx.
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22
5 minutes.
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23
Serve the roulade hot, cut into slices, drizzled with the lingonberry sauce.
