 |
|
Ingredients:
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
Method:
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.
_____ |
Tuesday 30 May 2017
ROASTED CHICKEN BREAST WITH MUSHROOM PIE AND SHALLOT JUS
PISTACHIO CRUSTED BARRAMUNDI WITH COUSCOUS AND FRUITY CURRY SAUCE
 |
|
Ingredients:
1 ea Barramundi fillet, 160 g
2 pcs asparagus, cooked
10 g Crispy beetroot
Pistachio
Crust:
50 g pistachio, chopped
10 g bread crumbs
1 tsp mustard
1 tbsp olive oil
Grilled
Vegetable:
30 g zucchini, diamond cut
30 g eggplant, cut diamond
30 g red bell pepper, cut diamond
30 g green bell pepper, cut diamond
1 tbsp herb oil
Couscous:
2 tbsp butter
1 pc small onion, minced
40 g mix pepper, diced
2 pcs garlic cloves, minced
¼ tsp ground
cinnamon
1/8 tsp ground ginger
1/8 tsp turmeric powder
1 cup plain couscous
1-1/3 cups chicken stock
¼ cup pistachio
nuts, chopped
2 tbsp fresh parsley leaves, chopped fine
Salt
and ground black pepper
Fruity
Curry sauce:
15 ml oil
1 onion
1 apple, peeled, cut cubes
¼ pineapple, peeled, cut cubes
1 tbsp curry powder
200 ml coconut cream
Method:
To make couscous:
Heat
butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon,
ginger and turmeric.
Cooked for 3 -4 minutes.
Add bell pepper mix and couscous, Stir until
well coated with spices and butter, 1 to 2 minutes.
Add chicken broth, bring to a simmer, remove
from heat, cover and let stand until couscous has absorbed all water, about 5
minutes.
Fluff couscous with a fork, Season
to taste with salt and pepper.
To make grilled vegetable: Marinade with herb oil and
grilled or char broil them until done, set aside.
To make Fruity curry sauce:
Heat
oil in frying pan, cooked onion until translucent, add the fruit and put the
curry powder.
Add the
coconut cream and chicken stock if the sauce is too thick.
Let it boil and
cooked until fruit are soft.
Put into blender when done and make a semi thick
consistency sauce.
To make Pistachio crust; mix all ingredient and set aside.
To make the Barramundi fish; Marinade the Barramundi with
herb oil, salt and pepper and cooked in frying pan for 2 -3 minutes in each
side until golden color.
Spread
with mustard and top with pistachio crust.
Baked in the pre heat oven 180 Celsius
and cooked for 5-7 minutes or until the fish are done
Arrange
the grilled vegetable in the middle of the plate.
Put the Barramundi on top and
arrange couscous on the plate.
Pour the sauce and garnish with cooked asparagus
and crispy beetroot.
|
_____
Subscribe to:
Posts (Atom)