You are on page 1of 3

STUFFED CHICKEN BALLOTINE MUSHROOM SAUCE

1 nos 1 no no no no 1stalk no 1 stem 1 liter As needed As needed As needed 1 pcs

Chicken thigh (boneless, skin on) Seaweed Red Capsicum (julienne) Yellow Capsicum (julienne) Carrot (batonnet, saute) Broccoli (florets, saute) Potato (wedges, bake) Parsley (chopped) Chicken stock Salt Pepper Paprika Plastic wrap, 12-inch by 12-inch

Mixture A: 250gm 1 no 1 no cup Method: Soak the white bread in the white milk for 10 minutes. Then, blend in the bread mixture into minced chicken and egg white. Season. Minced chicken Egg white White bread UHT milk

Mushroom Sauce 1 - 2 tbsp 4 tbsp 4 tbsp 2 cups tsp tsp 2 -3 tbsp 3-4 nos Chopped onions Butter Flour Water/stock Salt Pepper Brown sauce Fresh mushrooms, sliced

Method: Over medium-low heat, saut onion in butter; add flour and salt. Stir until flour and butter are smooth. Add stock or water and simmer until smooth and thick. Add brown sauce then strain, if desired. Saut mushrooms in a little butter; add to the sauce. Bring to a boil then serve immediately. DIRECTIONS: 1. Flatten the deboned chicken thigh on the plastic wrap. 2. Put the dried seaweed, same shape as the chicken thigh. Spread the Mixture A. 3. Arrange the julienne celery, red and yellow capsicum on the top of the spread. 4. Roll stuffed chicken tightly in plastic wrap covering completely; twist ends of plastic wrap to seal. 5. In a large saucepan bring chicken stock to a boil; add the stuffed rolls; cover, simmer 15 to 20 minutes or until completely cooked. 6. Lift out of pan and remove plastic, cut and discard thin slice from both ends of rolls. Cut breasts in half diagonally. 7. Place on individual plates; spoon the mushroom sauce around and sauted vegetable and baked potatoes. Garnish with parsley

DEEP FRIED SEABASS WITH LEMON AND PICKLES MAYONNAISE SAUCE 1 no 50g 2 nos 100g 1 nos 1 nos Seabass fillet (clean) Plain flour Large eggs, beaten Breadcrumbs Lemon wedges Potatoes Wedges - Baked

1 liter Oil, for deep frying.

LEMON AND PICKLES MAYONNAISE SAUCE

6 tbsp mayonnaise 2 tsp fresh lemon juice 1 tsp finely grated lemon zest 5 nos capers chopped 1 no pickle chopped Method: 1. Start off with combining all the ingredients and mix well. 2. Then, grate lemon zest using a grater and season to taste. Cover and chill.

DIRECTIONS: 1. To prepare seabass fillets coating (breading):

- In a tray, put the flour and set aside. - In a second shallow tray, pour in the beaten eggs (eggwash). - In a third tray, mix the breadcrumbs. - Coat each of the fillets on both sides, one at a time, first in the flour, then the beaten eggs and finally the breadcrumbs.

2. Half-fill a large, deep skillet with oil and heat it up. 3. Deep-fry two pieces of coated fillets at a time for two to three minutes until they turn crispy and golden. Drain on plenty of kitchen paper towels to discard excess oil. 4. Serve hot with the prepared mayonnaise-based dipping sauce and baked potato wedges.