MENU 4
Hello fellas!
So here is my 4th menu..
The appetizer was Chicken ballantine with balsamic vinegraitte
Inside of my chic-ballantine was the 1st layer : minced chicken + roasted pistachio nuts + saute onion,shallot +a bit cream + egg white ; 2nd layer: some blanched macedoine carrots; 3rd layer: minced chicken + roasted walnut + cream+ egg white.
Wrap it with cling wrap till tight.
Cook it about 45 mins, in simmer water (poaching).
Pan sear for giving color on the top.
The salad was toasted with balsamic vinegar ( a bit failed, not emulsified yet, must whisk before serve so the color bind and become black)
Remember to toast it just before to serve if not it will not be looked fresh anymore.
Balsamic vineigratte : balsamic, vinegar, sugar, seasoning, a bit shallot whisk till color black-ish
And saute cepe mushroom!
MISTAKE :
My chic-ballantine was not tight enuff, so out of 2 i only can safe 1 chic-ballantin and as you can see, the ballantine was damn huge and it was not so nice for appetizer. i think i put too much layer and not too thin so yeahh when i rolled it it become too big-big-big!
For the main course : Sous-vide duck with orange gastrique sauce, potato rosti, oven-dried tomato wedges, saute broccoli, sage oil, braised purple cabbage with apple in port wine and red wine vinegar.
So as you can see, the mistake was the sauce is too little and too thick. It was due to too much caramel on it, and for me my cabbage color was not so nice anymore.
Chef said, for the potato rosti, it must be not put too much flour coz it will give pancake result, rosti on the back of it, you still can see the line grated of the potato. So basicly, rosti only grated uncooked potato and u pan-fried it on the pan. It must be thin so can cook evenly.
On the left was my mate's main course. She did the cabbage by cut slanting it after blanch it. Too bad her duck too little and it did not give good portion for main-course.
So here is my 4th menu..
The appetizer was Chicken ballantine with balsamic vinegraitte
Wrap it with cling wrap till tight.
Cook it about 45 mins, in simmer water (poaching).
Pan sear for giving color on the top.
The salad was toasted with balsamic vinegar ( a bit failed, not emulsified yet, must whisk before serve so the color bind and become black)
Remember to toast it just before to serve if not it will not be looked fresh anymore.
Balsamic vineigratte : balsamic, vinegar, sugar, seasoning, a bit shallot whisk till color black-ish
And saute cepe mushroom!
MISTAKE :
My chic-ballantine was not tight enuff, so out of 2 i only can safe 1 chic-ballantin and as you can see, the ballantine was damn huge and it was not so nice for appetizer. i think i put too much layer and not too thin so yeahh when i rolled it it become too big-big-big!
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| CHEF'S chic-ballantine |
For the main course : Sous-vide duck with orange gastrique sauce, potato rosti, oven-dried tomato wedges, saute broccoli, sage oil, braised purple cabbage with apple in port wine and red wine vinegar.
So as you can see, the mistake was the sauce is too little and too thick. It was due to too much caramel on it, and for me my cabbage color was not so nice anymore.
Chef said, for the potato rosti, it must be not put too much flour coz it will give pancake result, rosti on the back of it, you still can see the line grated of the potato. So basicly, rosti only grated uncooked potato and u pan-fried it on the pan. It must be thin so can cook evenly.
On the left was my mate's main course. She did the cabbage by cut slanting it after blanch it. Too bad her duck too little and it did not give good portion for main-course.
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| CHEF'S sous-vide duck breast with roasted shallot, roasted garlic, broccoli, carrot. |
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