Mohit Rawat's Album: Wall Photos

MAIN COURSE:- 3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE & DESSERT:- RED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE

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MAIN COURSE
3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE
(A chicken breast stuff with tri colour bell pepper & other herbs, served with the creamy mustard sauce and droplets of beet root and wine reduction.)
S.NO INGREDIENTS QUNATITY UNIT
1 Chicken breast 1 No.
2 Yellow bell pepper 50 Gm
3 Red bell pepper 50 Gm
4 capsicum 50 Gm
5 garlic 10 Gm
6 Onion 25 Gm
7 Mix herbs 1/2 tsp
8 Fresh cream 10 ml
9 French mustard paste 20 Gm
10 Beet root 50 gm
11 Red wine 30 ml
12 Olive Oil 30 Ml
13 Salt 1 Tsp
14 Pepper powder ½ tsp
METHOD :-
Step 1
Make the pocket in the chicken breast for stuffing then marinate with salt and pepper.
Step 2
For stuffing heat oil, add chopped bell peppers and mix herbs and cook it for 2 min.
Step 3
Then cool the mixture and stuff in the chicken breast then pan seared the chicken after that place in the pre heated salamander for 15 min.
Step 4
For sauce mix the fresh cream and French mustard paste then adjust seasoning. Cut the beet root and soak in the red wine for an hour then reduced it till half.
Step 5
For the presentation bake the thin slices of pineapple and make the bed from it then kindly place the stuff chicken breast slices over pineapple slices on the side spread the creamy mustard sauce and put beet root and red wine reduction droplets over it. Then decorate the plate with carrot, cucumber rolls, micro greens, edible flowers etc.

TEAM IHM GURDASPUR
MOHIT & DHEERAJ
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