Tuesday, December 6, 2011

Menu for Food Prep II Practical

Menu for Food Prep II Practical
December 7, 2011
Harrison J. Graden Sr.

Lemony Chicken
Steamed Green Beans
Whipped Potatoes

Recipe that I used as a base for my Chicken:

Serves 4

4 chicken breast, tenderized (if you don’t have your meat mallet yet, go get one NOW!)
¼ cup of white flour
½ tsp of salt
Spices of your choice (I used a pinch of coriander, cumin, turmeric and chilli powder)
2 Tbsp olive oil
2 Tbsp butter
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
½ cup dry sherry (use dry white wine and a ½ a Tbsp of sugar if you don’t have any)
2 lemons (one for juicing and one for garnish)
Zest of ¼ lemon
1 Tbsp brown sugar
2 Tbsp of capers
1 tsp of whole grain mustard (optional)
1 cup chicken or vegetable stock
2 Tbsp Italian parsley, finely chopped

If you don’t have a meat mallet/tenderizer bash you chicken breasts flat some other way – rolling pin, clean hammer, my cousin used her hand blender end once and said it worked, but let it be the last time... got get one! Mix up the flour, salt and spices. Heat half the oil in a large pan to medium high heat. Dredge your chicken breasts through the flour and fry them until browning on each side (2min per side max). Add the extra oil as you need it. Set aside the chicken.

If there is any burned flour in your pan, wash it out, if not add the butter to the same pan and once it has mealted add the onions and garlic and fry for a few minutes until they turn glassy. Then add the stock, wine, lemon juice from one lemon, the zest, capers, mustard, and sugar. Allow this to simmer and reduce by about a 1/3. Then add the chicken breasts and the parsley to the sauce and simmer for a further 5 minutes.

If making this ahead of time. Leave the chicken and sauce separate until ready for use. Then heat the sauce, add the chicken and parsley, and simmer until the chicken is heated through.

Add lemon slices and extra capers as garnish. 

My results:

High B or Low A, depending on how he weights the grades with the whole class.  Chef said my sauce was near perfect and well balanced, while I felt it was too tart. Since I do not drink anymore, I felt the alcohol was not completely cooked out. When I split my chicken breast, I misjudged my sizes and portions between the two plates were off. Green Beans were cooked perfectly but under seasoned, Potatoes were good as well, just had gotten cold.  I agreed on the Beans and potato assessment. 

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