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Yield: 500 g (2 Portions) Ingredients Method Notes 1. Dust the chicken in seasoned our and dust o excess our. 2. In a medium sauté pan, add the oil and pan fry the chicken until golden brown; remove and keep aside. 3. Remove excess fat; using the same pan, sauté onion, garlic, and mushroom. 4. Deglaze with white wine, and reduce heat. Add tomato purée, chicken stock, and the chicken pieces, and season. 5. Simmer until the sauce is reduced to the right consistency and the chicken is tender. Add the bell peppers and paprika, and simmer for a few more minutes. 6. Take o the heat, adjust seasoning, and nish with parsley. Pollo alla Cacciatora with Risotto ai Funghi 1. To multiply the recipe, multiply all ingredients proportionately. 2. Cacciatore is Italian for “Hunter”, a meal prepared "hunterstyle" with onions, herbs, tomatoes, bell peppers, and wine. Chicken (sauté cuts) 200 g Flour (seasoned) 50 g Olive oil 30 ml Mushroom (chopped) 30 g Onion (chopped) 20 g Garlic (minced) 5 g Tomato purée 120 ml White wine 15 ml Chicken stock 100 ml Paprika 5 g Mixed bell peppers (sliced) 30 g Salt and pepper As required Parsley (chopped) 5 g Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Yellow chef knife Yellow chopping board Sauté pan Tongs Rubber spatula Spoons
Yield: 470 g Ingredients Method Notes 1. In a saucepan, bring the stock to a boil, lower the ame and keep hot. 2. In another saucepan, melt butter, add the onion and garlic, and sweat until translucent. 3. Add mushroom slices, stir and remove from pan before browning. 4. Add the dry Arborio rice grains, and stir to coat the grain in the fat. Sauté lightly, but do not allow the grains to brown. 5. Add wine if desired, and stir constantly until the liquid is almost absorbed. 6. Add a ladle of hot stock and stir until absorbed. Repeat, until the rice is tender but still ‘al dente’, remove from heat. 7. Add butter, half the sautéed mushrooms, and grated cheese, and stir in. 8. Serve hot, topped with the remaining mushroom, grated cheese, and garnished with parsley. Risotto ai Funghi 1. To multiply the recipe, multiply all ingredients proportionately. 2. Using hot stock will cook the starch on the rice grains; prevent it from leaching out and becoming a saucy mixture. 3. When making large quantities of risotto, remove from heat well before it reaches its nal doneness, as it will continue to cook with the carry over heat, and the grains will get overcooked. Arborio rice 125 g White stock 400 ml Button mushroom (sliced) 15 g Shiitake mushroom (sliced) 10 g Onion (chopped) 15 g Garlic (minced) 5 g Parmesan cheese (grated) 30 g Butter 15 g +15 g White wine (optional) 30 ml Parsley (chopped) 5 g Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Sauce pan Ladle Rubber spatula Key Learning Slicing Chopping Mincing Grating Sweating Sautéing Absorption method
Yield: 470 g Ingredients Method Notes 1. Dust the chicken in seasoned our and dust o any excess our. 2. In a medium sauté pan heat the oil and pan fry the chicken until golden brown. Remove and set aside. 3. Remove excess fat; using the same pan, sauté shallots and mushroom. Deglaze with white wine and reduce. 4. Add tomato concassé and cook till tomato is tender. 5. Add demi-glace, chicken, and stock as required and simmer till chicken is tender. 6. Remove from heat; nish with tarragon and parsley. Poulet Sauté Chasseur 1. To multiply the recipe, multiply all ingredients proportionately. 2. Chicken chasseur is a classic French style ‘hunters stew’ recipe consisting of sautéed chicken and chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy, and tarragon. Chicken (sauté cuts) 200 g Flour (seasoned) 80 g Oil 30 ml Mushroom (sliced) 20 g Shallots/onion (chopped) 15 g Tomato concassé/ purée 80 g Demi-glace 80 ml White wine 15 ml Tarragon 0.2 g/ a pinch Parsley (chopped) 2 g Chicken stock / water 50 ml Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Yellow chef knife Yellow chopping board Sauté pan Tongs Rubber spatula Spoons Key Learning Slicing Chopping Mincing Dusting Searing Sautéing Deglazing Simmering Reducing Stewing
Ingredients Method Notes 1. Season the cleaned and frenched supreme of chicken, with salt, pepper, thyme, and oil. 2. Grill the supreme on a high heat on a grilling pan, on both sides to a core temperature of 74°C. Alternatively, grill on the pan to sear and color the chicken on both sides, transfer to a baking tray and continue to cook in a pre heated oven at 180˚C for 10 minutes or until the core temperature is reached. 3. Serve Grilled Supreme of Chicken with Velouté Sauce and accompaniments. Grilled Supreme of Chicken with Mushroom Velouté, Grilled Vegetables, and Pomme Duchesse 1. To multiply the recipe, multiply all ingredients proportionately. 2. Make sure to French the wing bone properly, for good presentation. 3. The supreme must not be overcooked and neither should it be cooked below 74o C, due to Salmonella risk. Chicken (supreme, frenched) 200 g Salt and pepper as required Oil 15 g Thyme 3 g Equipment Measuring scale Mixing bowls Yellow chopping board Yellow boning knife Grilling pan Tongs Oven tray Oven Oven mitts/ gloves Key Learning Frenching Slicing
Yield: 70 ml Method 1. In a saucepan prepare blond roux with the our and 10 g of butter, and cool slightly. Heat the chicken stock in another saucepan until simmering. 2. Add the chicken stock into the roux gradually and whisk to get a smooth consistency, add the bouquet garni and simmer for 15-20 minutes; reduce until it coats the back of a spoon. Skim frequently. This is a Velout sauce. 3. Add cream and simmer gently; pass the sauce through a chinois. This is a Supreme sauce. 4. Melt the other 10 g of butter in a saucepan; sweat the sliced mushrooms without coloring. 5. Add the Suprême sauce and simmer. 6. Reheat, remove from heat and stir in the butter. 7. Correct the consistency and seasoning. Mushroom Velouté Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Take care to reduce the stock for well avoured nal sauce. 3. Skim and cover with a cartouche to prevent a skin from forming. Equipment Measuring jug Green chef knife Green chopping board Sauce pan Rubber spatula Key Learning Melting Sweating Boiling Simmering Grilling Ingredients Chicken stock 100 ml Bouquet garni 1 pc Flour 5 g Butter 5 g + 5 g Cream 15 ml Mushroom (sliced) 10 g Leek (sliced) 10 g Salt and pepper As required
Yield: 100 g Ingredients Method Notes 1. Lightly marinate the vegetables with oil, garlic, salt, pepper, and thyme. 2. On a very hot griddle, lay the vegetables and grill on both sides until lightly charred. Grilled Vegetables 1. To multiply the recipe, multiply all ingredients proportionately. 2. To grill vegetables, the cuts should be at and broad, so that they cook fast. Zucchini/marrow (thickly sliced) 30 g Mixed bell peppers (cut into wide strips or triangles) 40 g Eggplant (thickly sliced) 30 g Oil 20 ml Garlic (minced) 5 g Salt and pepper as required Equipment Measuring scale Measuring jug Mixing bowls Green chef knife Green chopping board Grilling pan Tongs Key Learning Slicing Marinating Grilling
Yield: 100 g Ingredients Method Notes 1. Place potatoes in a saucepan and cover with cold water. Bring to a boil and season with salt. Boil potatoes until tender. Drain from water. 2. Peel and mash with a masher or potato ricer until smooth and free of lumps. Pass through a chinois if required. 3. Add butter and egg yolk, and season with salt and pepper. 4. Preheat the oven to 200o C and line a baking tray with parchment or baking paper. 5. Spoon the potato mixture into a piping bag tted with a star nozzle. Pipe potatoes to a rosette shape, about 2 inches in diameter and about 2 inches apart. 6. Bake for about 20 minutes, until tops are lightly browned. Pomme Duchesse (Duchess Potato) 1. To multiply the recipe, multiply all ingredients proportionately. Potatoes 100 g Butter 10 g Salt and pepper as required Egg yolk 35 g Nutmeg (grated) 0.02 g/ pinch Equipment Saucepan Spider or slotted spoon Masher or potato ricer Chinois and pusher Mixing bowls Rubber spatula Baking tray Baking paper Piping bag Star nozzle (12-15 mm) Key Learning Boiling Peeling Mashing Piping rosettes Baking
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