KUMPULAN 3 - SOUS VIDE CHICKEN BREAST|BLACK PEPPER SAUCE| CRUNCHY APPLE

FENNEL SALAD|CARROT PUREE

SOUS VIDE CHICKEN BREAST

TOOLS INGREDIENTS
Chopping board, 2 pcs Chicken Breast, skin on
knife, bowl, sous 1 tbsp Butter
vide machine, sous 1 tsp Dried Thyme
vide packaging, Salt and Pepper to taste
measuring spoon, 2 cloves Garlic, crushed
thermometer 1 tbsp Olive Oil

Time for Sous Vide 1 hour 30 minutes

Temperature 65 Celsius
Finishing Pan-Frying

Preheat a sous vide water bath to 65°C. Place the chicken breast in its own vacuum bag. Add
all the ingredients and seal the bag. Set timer for 1 hour 30 minutes. Remove the chicken
breast from the sous vide bag & finishing with pan-frying.

APPLE CRUNCHY FENNEL SALAD

TOOLS INGREDIENTS
chopping board, ½ Green Apple
knife, 50 gm Fennel
measuring spoon, 1 tbsp Fresh Dill, Chopped
bowl, scale, 3 tbsp Olive Oil
mandolin 1 tbsp Apple Cider Vinegar
1 tbsp Honey
Salt and Pepper to taste

Thinly slice the apple & fennel. Combine apple, fennel, & walnuts in a bowl. Dress with olive oil,
vinegar, honey, & season. Sprinkle with chopped dill.
BLACK PEPPER SAUCE

TOOLS INGREDIENTS
1 small sauce pot, 7 gm shallot, chopped
wooden spoon, 3 gm garlic, chopped
chopping board, 20 gm butter
knife, measuring 10 gm black peppercorn, crushed
spoon, measuring 500 mL demi-glace
spoon, measuring 1 tbsp Heavy Cream
jug, scale Salt and Pepper to taste

Sauté shallot & garlic in butter. Add crushed peppercorn. Add demi-glace & heavy cream.
Season to taste.

CARROT PUREE

TOOLS INGREDIENTS
Chopping board, 200 gm Carrots, diced
knife, peeler, 400 mL water
scale, measuring 90 gm Butter
spoon Salt and Pepper to taste
1 tbsp Lemon Juice

Place carrots, water, butter, & season into a saucepan with a lid. Begin steaming until carrots are
tender & there is a little water left in the pot. Transfer them to a blender, & blend until smooth. Add
a lemon juice, bit by bit, until your puree is a s bright acidic taste.