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Monday, 18 February 2013

INTERNATIONAL MENU!!







ROLLED CHICKEN LEG WITH BELL PEPPER SAUCE

Chicken leg 1pc
Chicken stock 250ml
Celery 10gms
Carrots 25gms
White wine 50ml
Peppercorns 4nos
Bay leaf 1nos
Olive oil 20ml
Salt to taste
Mixed herbs 2gms

PREPARATION:

Debone chicken leg. Flatten the leg with a mallet. Apply salt & mix herbs. Keep aside for 30 minutes. Roll the legs. Secure with tooth picks. Keep aside. Heat oil in a pan. Sear the chicken. Add all the ingredients. Cover & simmer for 15minutes. Uncover, place the chicken legs on vegetables. Remove the toothpicks. Serve with bell pepper sauce.

RED BELL PEPPER SAUCE

Bell pepper (red) 1nos
Roasted garlic 2flakes
Olive oil 20ml
Salt to taste
Sugar 2gms

PREPARATION:

Skewer the bell pepper. Brush with little oil. Put over direct charcoal fire until nicely brown from outside. Put in a bowl. Cover for about 5minutes. Remove the outer roasted skin so that only the flesh part remains. Discard the seeds as well. Puree all the ingredients in a blender & puree.

VEGETABLE RICE


French beans 25gms
Carrots 50gms
White mushrooms 20gms
Celery 10gm
Rice 100gms
Salt to taste
Stock 175ml
Butter 20gms

PREPARATION:

Prick, wash & soak rice for 30 minutes. Discard water. Cut all vegetables in neat brunnoise. Melt butter in a rice pot. Add in rice, stir with a wooden spatula for 30seconds. Add in stock & salt. Bring to a boil. When the water level is same as of rice, add in vegetables. Cover & put in a pre-heated oven (180°). Cook for further 15minutes. Stir once more. Serve hot.

BRAISED LEEKS & CARROTS


Carrots 100gms
Leeks 100gms
Butter 10gms
Mixed herbs dry a pinch
Vegetable stock 50ml
Salt to taste

PREPARATION:

Peel & cut vegetables into thin batons. Same for leeks. Melt butter in a pan lightly sauté vegetables. Add salt & stock. Sprinkle herbs. Cover & braise in the oven for 15minutes. Remove and serve.

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