(Part 1/2)
Ingredients
- Chicken breast, butterfly 6 pcs
- Chicken ham, finely chopped 5 pcs
- Mushroom, finely chopped 6 nos
- Leek, finely chopped 10 g
- Spring onion, finely chopped 10 g
- Cream 6 tbsp
- Parmesan cheese 4 tbsp
- Salt Pinch
- Pepper Pinch
Method
- Heat pan with a little oil, saute’ ham add mushroom followed by leek and spring onion. Season with little salt and black pepper.
- Butterfly chicken breast and pound well. Season with salt and pepper. Roll up with filling and wrap with cling film. Steam for 12 minutes or until cooked.
- Pan fry chicken with a little oil. Finish off in the oven.
- Serve with salad on the side.
(Part 2/2)
Ingredients
Homemade Mashed Potato
Ingredients
- Russet potatoes 500 g
- Bay leaf 2 pcs
- Milk 150 ml
- Butter 50 g
- Salt & white pepper To taste
Method
- Peel and cut into cubes.
- Boil a pot of heavily salted water.
- Once boiled, add in the potatoes.
- Once cooked, strain dry.
- Use a potato masher and mash the potatoes, mix in milk & butter.
- Season with salt & white pepper.
Onion Cravy
Ingredients
- Oil 30 g
- Chopped onion 100 g
- Water ( preferably hot) 330 g
- Chicken Gravy powder 30 g
- Butter 8 g
- Plain flour 8 g
- Water 70 g
- Salt Pinch
- Black pepper Pinch
Method
- In a saucepan, saute’ the onion in the oil until softened and almost starting to brown. Add the 330g water and boil, lower heat to simmer, covered for about 5 minutes. Turn off heat and stir in the gravy powder.
- In another saucepan, melt the butter and stir in the flour to make a roux. Slowly add in the 70g water, then pepper and salt.
- Stir the gravy mixture into the roux mixture to combine. Check the consistency (thickness) and taste; adjust with water or seasoning if necessary.
