香煎美國雞腿卷佐莓果雞汁、馬鈴薯泥與炒時蔬 (TCAC T026 雷昕翰）
Chicken Mousse食材
Chicken 100g
Egg white 10g
Cream 90g
Salt 4g
Stuffed Chicken Legs 食材
Butter 10g
Mushroom 80g
Onion 40g
Balsamic Vinegar 15g
Salt 3g
Chicken mousse 90g
Bay Leaves 1pcs
Thyme a few
Chicken Roulade 食材
Spinach 50g
Onion 15g
Garlic 10g
Cream Cheese 25g
Sun dry tomato 7g
Chicken mousse 15g
Bay leaves 1pcs
Butter 10g
Cream 10g
Smoked paprika powder 3g
Salt 1g
Pepper 0.5g
Mashed Potato 食材
Pumpkin 50g
Onion 4g
Garlic 2g
Salt 3g
Thyme a few
Bay leaves 1pcs
Carrot 30g
Potato 50g
Cream 60g
Nutmeg 1g
Butter 15g
Olive Oil 5g
Curry Bell Pepper 食材
Red Onion 30g
Red Pepper 30g
Yellow Pepper 30g
Curry Powder 3g
Garlic 10g
Bay Leaves 1pcs
Butter 10g
Salt & Pepper 0.7g
Vegetable Stock a few
Dry Tomato 食材
Cherry Tomato 2pcs
Olive Oil 8g
Salt&Pepper 1g
Garnish 食材
Parmesan Crisps 2pcs
Fried Basil a few
Roasted Tomato 2pcs
Spices Powder a few
Pan fried asparagus 2pcs
Sauce 食材
Chicken jus & port wine
Beer
Berry
作法
- Stuffed chicken legs: sauté onion, garlic, bay leaves and thyme, add balsamic vinegar and salt. Mix with chicken mousse then put the mousse on one pcs of the chicken leg, put another pcs on the top to cover the mousse. Use plastic wrap to keep the shape, porch about 20mins. Sear the skin until golden and crispy.
- Chicken roulade: season chicken with paprika powder, salt&pepper, sauté onion, garlic, sun dry tomato, bay leave and spinach, add cream and sauté more a bit , then mix with cream cheese and chicken mousse, pipe on the chicken and roll it up, sear the skin until golden, put inside oven and bake for 13 minutes.
- Mashed potato: sauté pumpkin, carrot, onion, garlic, thyme, bay leave and potato, after all ingredient become soft, season with nutmeg and salt, blend it with butter and cream.
- Curry bell pepper: sauté red onion, bay leave and garlic, add in red and yellow pepper, season with curry powder, salt and pepper, put some stock to cook until it soft.
