Ingredients
Capsicum Chicken Roulade
20g Cajun spice
1 Chicken breast
Red, green and yellow peppers (1 each) Salt
Black Pepper
2 tablespoon olive oil
2 tablespoon butter
30cm string
10g chicken masala
Method
1. Cut the breast to open it wide and tenderize
2. Season with salt and pepper and Cajun spice, chicken masala
3. Cut thin julienne of peppers
4. Heat oil in a pan and sauté the peppers
5. Line the cooked peppers on the chicken breast and roll
6. Use the string to tie the chicken to make it firm and not to roll back during
cooking
7. In a sauté pan ,seal the roulade and put in an oven tray
8. Baste the chicken breast with butter
9. Cook in the oven @ 180 degrees Celsius for 15min
10.Remove from oven and untie the string, cut and serve
Chicken Mousseline
Ingredients
Chicken breast
11⁄2 cup heavy cream
2 egg whites
10g onion
5g Rosemary
5g cranberries
2 tablespoon olive oil Garlic powder
100g Pancetta ham
Method
1. Heat oil and sauté onion and rosemary, set aside
2. In a food processor, place the chicken breast and blend
3. Add egg whites
4. Add heavy cream and garlic powder
5. Remove and mix with the rosemary and onion mixture
6. Line pancetta ham
7. Spoon over the chicken mixture and roll tight
8. Tie with foil paper/ plastic wrap
9. Poach for 15-20min
10. Remove the foil and seal the meat in hot oil till a golden colour is observed
11.Remove and serve
Ingredients
100g Penne pasta
1 tablespoon olive oil 10g onion
5g garlic
Marinara sauce
20ml vodka
10g Parmesan cheese
Method
1. Blanch pasta for 3min in salted water or till al dente 2. In a pan, sauté chopped onion and garlic
3. Add pasta and cook together
4. Add marinara sauce
5. Add vodka and cook together
6. Serve and garnish with flakes of parmesan cheese
Ingredients
Colcom country style boewores
Prosciutto ham
10g carrots
2 tablespoon olive oil
1. Break the sausage
2. Blanch brunoise of carrots
3. Mix carrots and sausage
4. Line prosciutto ham and spoon over the sausage mixture 5. Roll and tie in foil paper
6. Poach for 15-20min
7. Remove and seal in hot oil till golden brown
8. Serve
Ingredients
200g red snapper
50g cornstarch
10g garlic
1 cup lemon juice
1⁄2 cup olive oil Salt
1. Blend together olive oil, lemon juice, garlic, salt {marinade}
2. Place the red snapper in the marinade for 15 to 20min
3. Remove and dredge in cornstarch “only the skin”
4. In a pan seal the fish
5. Bake in the oven @165 F (73degrees Celsius) for 8min
6. Finish on the salamander to make it crispy
7. Serve with Asian cooked vegetables (see next page) and jasmine rice
Ingredients
2 tablespoons olive oil
A pair of bream fillets Salt
Black pepper
1⁄4 cup all-purpose flour
1⁄4 cup white wine
Freshly squeezed lemon juice (2 lemons)
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped parsley
Fish seasoning
1. Dry the fillets and season with salt and pepper and fish seasoning 2. Dredge in flour and shake off excess
3. Heat oil in a sauté pan
4. Sauté the fillets until they are just cooked ,about 4 min
5. Remove the fish and set aside
6. Deglaze the pan with white wine, whisking
7. Add lemon juice and capers and stir
8. Add butter and stir to bring the sauce together
9. Pour onto the fish and garnish with chopped pars
Ingredients
2 Pollock fillet
10g peas
10g carrots
Vinegar
Salt
Bay leaf
1. Blanch the veggies in salted water
2. Poach the fillet (water + vinegar+ salt+ bay leaf)
3. Remove and serve
4. Serve together with the broth from the vegetables
5. Plating as per picture
Ingredients
Oil, Garlic, Ginger
Sambal
Chili oil
Oyster sauce
Cornstarch, Szechuan pepper
Bell peppers, Scallions Mushrooms
Water chestnuts
Carrots, Broccoli
1. Sweat onion , garlic and ginger
2. Add sambal ,chili oil, and oyster sauce
3. Blanch onion, mushroom, water chestnuts, bell pepper, scallions in hot oil 4. Blanch carrots and broccoli in hot water
5. Add all and cook together
6. Add corn starch
7. Season with Szechuan pepper