Mushroom Chicken Mousse Roll, Onion Confit Chicken Leg Roll （TCAC T024 楊丞睿）

食材

美國去骨雞腿肉 2支

洋菇、羊肚菌 5顆

蔬菜（花椰菜、蘆筍、櫛瓜）2份

洋蔥 1/2份

番茄 1/2份

馬鈴薯 1/2份

莫札瑞拉起司 20g

蒜頭 5份

九層塔 20g

動物性鮮奶油 200g

白酒 50g

褐色高湯 100g

巴薩米克醋 100g

橄欖油 50g

沙拉油 500g

鹽 20g

糖 30g

胡椒 5g

義大利香料 5g

綠油 15g

蒜油 10g

紅蘿蔔 1/4份

麵包粉 20g

蛋 1顆

蛋白 1份

麵粉 30g

 

料理步驟

1. Mushroom Chicken Mousse Roll: Boneless chicken legs are trimmed and marinated with white wine, salt, and pepper. The remaining chicken is blended into a smooth mousse. Part of the mousse is mixed with mushroom filling, then spread over the chicken legs. The legs are wrapped in plastic wrap, poached for 20 mins, patted dry, pan-seared until golden brown, and cut into appropriate portions.
2. Onion Confit Chicken Roll: Boneless chicken legs are trimmed and marinated with white win, salt, and pepper, then filled with onion confit. The legs dare tightly rolled in plastic wrap, poached for 15mins, patted dry, pan-seared until golden brow, and sliced to serving size.
3. Spiced Chicken Balls: Chicken puree is mixed with mozzarella cheese and spices (turmeric powder, onion powder, salt, sugar). The mixture is coated sequentially with flour, beaten eggs, and breadcrumbs, then fried until golden and crispy.
4. Baked Mashed Potatoes: Potatoes are boiled until soft, then mashed and seasoned with salt, pepper, cream and chicken broth. Piped into shapes using a piping bag, sprinkled with parmesan cheese, and baked until golden brown.
5. Roasted Tomato: Half a beef tomato is cut into three pieces, coated with sugar and Italian herbs, and oven-roasted until beautifully colored.
6. Garlic-Sautéd Cauliflower, Asparagus, and Zucchini: Cauliflower, asparagus, and zucchini are boiled in salted water for 3-4 min. In a heated pan butter and minced garlic are sautéd, then asparagus and cauliflower are added and seasoned with salt.
7. Onion Confit: Onion are thinly sliced and slowly cooked with sugar and balsamic vinegar until soft and aromatic.
8. Carrot Puree: Carrots are cooked until tender, then blended in a food processor with sugar and orange juice.
9. Basil oil: nine-layer herb leaves are steamed with hot water and dried, then blended in a food processor with four times the amount of olive oil at high speed for five mins.
10. Balsamic Chicken Jus Sauce: Brown chicken stock is reduced until thickened, then seasoned with balsamic vinegar, sugar, and salt.