Tuesday 30 May 2017



1 ea        Chicken breast boneless with wing bone.

1 ea        garlic, whole, smashed

1 tbsp    herb oil

1 ea        rosemary leaf

60 g       grilled vegetable

40 g       pappardelle vegetable (carrot and daikon)

1 ea        garlic chives

Mushroom Pie

1ea         basic pie dough recipes, rolled out and lining in a 8x8 baking dish

2 tbsp    butter

250 g     sliced mushrooms

1ea         clove garlic, minced

150 ml   cream

100 ml   milk

50 g       sour cream

2 eggs, lightly beaten

A dash of ground nutmeg

1 tbsp chopped fresh parsley

1 cup grated cheddar or gruyere cheese

Shallot Jus

1 tbsp    olive oil

6 ea       shallots, whole, peeled

60 g       mire poix (carrot, onion and celery stick cut cubes)

2 ea        thyme

1 tsp       peppercorn whole

100 ml   red wine

200 ml  beef brown stock


To make the Mushroom pie: 
Preheat oven to 180-200 Celsius. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.

 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.

Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving. Cut to triangle.

To make Roasted Chicken breast; 
Marinade with garlic and herb oil, salt and pepper. Add garlic whole and rosemary on the bottom of the tray. Baked in pre heat oven 180 Celsius for 10-12 minutes until chicken done. Sliced after resting for 5 minutes.

To do Shallot jus: In a sauce pot, heat up oil in a pot, cook shallot until soft, add mire poix and continue cooking until vegetable are caramelized and soft. Add thyme, peppercorn whole and wine. Bring to a boil and cook until the wine almost evaporates all. Add the brown stock, let boil again and simmer in slow fire for about 20-30 minutes. Strain and pick the shallot for garnish. Season the sauce or Jus and keep warm.

Served the chicken on top of the grilled vegetable and pappardelle vegetable, served with mushroom pie and shallot jus. Garnish the top with garlic chive.


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