Wine Braised Chicken with Mustard potato

INGREDIENTS	QUANTITY
Whole Chicken With Skin	500 gm
Carrot	3 no
Mushroom	15 no
Leeks	100 gm
Celery	2 spoon
Onion Chopped	1 big
Garlic Chopped	1 spoon
Red Wine	300 ml
Salt	To taste
Oil	100 ml
Pepper	As per
Butter	50 ml
Thyme	1 spoon
Mustard Paste	1 tsp
Potato	2 no
Cream	20 ml
Nutmeg	A pinch

Procedure :-

It’s very simple and easy to make at home. The red wine gives a different flavor to the chicken if it’s really well cooked.

To start with preparation cut the chicken in pieces as per your preferred size ( better to cut breast in by three and same leg also ). Make sure if the chicken is with skin it gives you the best taste. After cutting in pieces slit the chicken pieces and marinade it with thyme, salt, oil, pepper and chopped garlic and keep it aside.

Take a heavy bottom pan add oil in it then put chopped onion and chopped garlic stir it and then put chopped leeks and celery. Stir well on low fire and make sure it won’t burn. After that put dices of carrot and marinated chicken in it and mix it well. When the chicken get sealed from all side add red wine and cover it. Cook it on slow fire for 25 to 30 minutes if require add little water in it but mostly it won’t require. Time to time remove the lid and mix the chicken make sure it should not b dry when chicken is almost done add dices of mushroom and cover it. Before taking out from the burner add chopped thyme and butter to give glaze to the chicken.

For mustard potato, peel the potato cut into dices and boil it when its done drain the water and mash it properly there should not be any lumps or small dices of potatoes. To make it really fine and smooth pass this mash potato through the fine strainer, you will get a really fine mashed potato.  Take a heavy bottom pan add butter and cream and mashed potato in it and mix it slowly on really very low heat. Add salt pepper and nutmeg powder and also put the mustard paste, mix it well and finish it with a full spoon or butter.

Now again presentation is your part I did it  in my way.

Chicken Roulade with herb Coulees

INGREDIENTS	QUANTITY
Chicken breast boneless	1 no
Cottage cheese	50 gm
Asparagus	4 no
Haricot beans	4 no
Chopped Garlic	1 tsp
Salt	To taste
Oil	As per
Pepper	As per
Basil	Few leaf
Mushroom	4 no
Potato	1 big
Thyme	As per
For sauce
Parsley	15 gm
Chives	15 gm
Cream	50 ml
Butter	1 tsp
For Salad
Lettuce	As per
Cherry Tomato	4 no
Pear	Few slice

Procedure :-

To start with chicken roulade it looks a bit complicated but it’s really very easy to make at home also. It takes hardly 30 to 40 minutes of time to prepare.

First start roulade you can make the roulade with breast boneless or with the leg boneless as per your taste bud usually people prefer leg boneless but here I m doing with breast boneless. Slit the breast in to half like butterfly and hammer it slowly to make it even n bit thinner make sure it should not be break after that marinade the hammered breast with salt, oil, pepper, chopped garlic and bit or lemon juice and you can use thyme or rosemary. Keep it separate.

To stuff the chicken breast blanch the asparagus and beans and keep it aside. Cut the cottage cheese in a long finger shape and tossed it in a non stick pan with bit of oil, salt and pepper and a touch of basil leaves. Take the hammered chicken breast and place it on a aluminum foil of 6 inches by 6 inches (or as per your comfort ability to roll the chicken in it) and place the beans asparagus and cottage cheese on the centre of the chicken breast and fold it like a roulade along with aluminum foil and shape it like toffee and tighten the both ends, then place it in a oven and cook it for 20 minutes at 160C

When the chicken is done remove the aluminum foil and keep the roulade in a plate. Take a non stick pan add butter and heat it, put the roulade in the  pan and give the golden brown color. Then after coloring remove it from the pan and cut it as per you want serve.

To make sauce blanch the parsley and chives and then make puree of it. Take a pan add full spoon of butter add chopped onion and garlic and then put little cream in it add the pureed herb in it and cook it for 5 minutes till the boil comes, finish it with salt and pepper and at the end strain it with a help of fine strainer and keep it separate.

Cut the potato in finger shape and boil it in a salted water till 90 % cook and then Strain it. Take a non stick pan add butter in it and add potatoes finger gently toss it on slow fire and give golden brown color finish it with salt pepper and thyme.

After tossing the potato toss the mushroom in the same pan with salt oil pepper and thyme

For salad take all mix lettuce add cherry tomato, asparagus and pear put salt, olive oil and pepper in it

Now it’s your turn how you are going to plate it, I did in my way

Beer Battered Fish Finger

INGREDIENTS	QUANTITY
Fish	500 gm
Salt	As per
Pepper	As per
Lemon	4 no
Olive oil	4 tsp
Refined oil	To fry
Maida flour	150 gm
Corn flour	70 gm
Beer	200 ml
Onion	1 no

Procedure :-

It’s really a delicious recipe and you will get the taste of beer with the fish. A complete combination of Food & Beverage. It’s a very good starter as well it’s very easy to prepare at home. It don’t require too much of efforts and skill to prove yourself. It’s very easy tasty and healthy.

To start with this preparation you need a boneless fillet of fish and cut with a help of sharp knife in a Batons ( Finger ) shape. Usually use Seer fish for this preparation. After the cutting take a bowl put the juice of 4 lemon, olive oil salt and pepper and mix it well then put the finger shaped fish in it and mix it well all together. Fish is all ready salty so try to avoid putting excess amount of salt in marination. Keep this marinated fish inside the fridge for half an hour, to get the best flavor.

For batter take a bowl put Maida and corn flour, salt and pepper and put the chilled beer in it slowly and mix it with the help of whisk so that it wont become lumpy. Batter should be in a good consistency  neither thick nor thin. Strain this mixture through a fine strainer so that you make sure that there is no lumps in that mixture. Then add 5 spoon of oil in it and mix it well. Keep this mixture in fridge to chill down.

Take out the fish from the fridge and dust it with Maida flour and keep it separately in a plate to avoid sticking each other. Dusting helps the fish to stick the batter in it.

Heat oil in a fryer at appropriate temperature. Dip the fish into the batter one by one and put into the heated oil and color it nicely till golden brown. Then remove it from oil and put it on soaking paper so that excess oil can come out from fish.

For garnish cut the onions in a ring shape and also dust it with flour and fry it with the same batter and similarly put it on soaking paper.

Now your fish is ready to serve and you serve it in your own way. I love to do it in my way.