CHICKEN STEAK WITH SAUTE VEGETABLE, POTATOES WEDGES, MUSHROOM

SAUCE AND CHILLY MAYO

INGREDIENT;
1. Chicken breast with bone 200gr
2. Sautéed mixed vegetable 75gr
3. Potatoes wedges 100gr
4. Mushroom sauce 50ml
5. Chilly mayo 50ml
6. Fresh rosemary 5gr
7. Fresh lemon 1pcs
8. Vegetable oil 1Tsp
9. Salt and pepper to taste
10.Edible flowers 2pcs
11.Nasturtium leaf 1pcs
12.Red cherries tomatoes seared 1pcs
13.Sorrel leaf 1pcs
METHOD;
1. Season the chicken breast with salt and pepper lemon juice, and lemon
zest.
2. Heart the gridle put some vegetables oil and seared the chicken beast until
golden brown and put in the oven about twenty minutes.
3. Arrange the chicken steak in the plate, serve with sauté mixed vegetable,
potatoes wedges and sauce.
4. Garnish with fresh rosemary, nasturtium leaf, sorrel leaf, and edible
flowers.
SAUTE MIXED VEGETABLES
INGREDIENT;
1. Baby green bean 25gr
2. Baby corn 25gr
3. Baby carrot 25gr
4. Butter 1tsp
5. Salt and pepper to taste
METHOD;
1. Clean all some vegetable
2. Boiled all some vegetable in boiling water
3. Heart the sautéed pan put some butter added the vegetable and season
with salt and pepper to taste.
POTATOES WEDGES
INGREDIENT;
1. Large potatoes 200gr
2. Vegetable oil 0,5 ltr
3. Salt and pepper to taste
METHODE;
1. Was the potatoes until clean
2. Cut the potatoes wedges size
3. Blanch the potatoes about five-minute set aside
4. Heat the oil in in sauce pan- and deep-fried potatoes until golden brown
5. Season with salt and pepper to taste.
CHILLY MAYO
INGREDIENT;
1. Mayonnaise sauce 100ml
2. Chili sauce 50ml
Method;
1. Put all ingredient in small bowl and mixed well
MAYONNAISE SAUCE
INGREDIENT:
1. Egg yolk 3pcs
2. French mustard 5gr
3. L&P sauce 1tsp
4. Cherry vinegar 1tsp
5. Salad oil 250 ml
6. Salt and pepper to taste
Method;
1. Put egg yolk,mustard,l&p sauce, vinegar in stainless bowl added the salad
oil and mixed well .
2. Seasoning with salt and pepper to taste.
MUSHROOM SAUCE
INGREDIENT:
1. Brown sauce 100ml
2. Button mushroom chopped 50gr
3. Chopped shallot 20gr
4. Vegetable oil 1Tsp
5. Butter 20gr
6. Salt and pepper to taste
Method:
1. Heart the sauce pan put some oil and sauté the chopped shallot, chopped
mushroom added the brown sauce season with salt and pepper to taste.
2. Before serving put some butter and mixed well.
BROWN SAUCE
INGREDIENT:
1. Brown stock 1ltr
2. Red wine 100ml
3. Mirepoix 75gr
4. Tomato paste 50gr
5. Fresh thyme 20gr
6. Bay leaf 2pcs
7. Vegetable oil 1Tsp
8. Brown roux 50gr
9. Salt and pepper to taste
Method:
1. Heart the sauce pan put some oil ,sauté the mirepoix put some red wine
and reduce about ten minute added the brown stock and cook well.
2. Put some brown roux and mixed well.
3. Strain and put in the container
BROWN STOCK
INGREDIENT:
1. Beef bone 3kg
2. Mirepoix 250gr
3. Fresh thyme 10gr
4. Bay leaf 2pcs
5. Black pepper corn 10gr
6. Vegetable oil 1Tsp
7. Cold water 5ltr
Method:
1. Roasted the beef bone until golden brown
2. Heart the stock pot sauté the mirepoix, fresh thyme, black pepper corn,
and bay leaf until aromatic added the bone and put some water and cook
well.
3. Simmer about two hours and strain.
SPAGHETTI CARBONARA
INGREDIENT:
1. Spaghetti 200gr
2. Chopped onion 10gr
3. Chopped garlic 10gr
4. Bacon slice 50gr
5. Chopped parsley 5gr
6. Fresh basil leaf 5gr
7. Tomato cherries 20gr
8. Fresh tomatoes Julienne 20gr
9. Vegetable oil 1Tsp
10.Cocking cream 100ml
11.Egg yolk 1pcs
12.Grated parmesan cheese 20gr
13.Salt and pepper to taste
14.Edible flowers 2pcs
15.Basil leaf 5gr
Method:
1. Boiled the spaghetti ala dente
2. Heart the sauce pan put some oil sauté the onion, garlic, and bacon
3. Added some cream and cook well put some spaghetti, chopped parsley,
fresh tomatoes, cheese and mixed well.
4. Serve in the plate garnish with cherries tomatoes, fresh basil, and edible
flowers.