Sunday, July 22, 2007

Chicken Dinner Thursday


Wednesday was our 2nd poultry fabrication day in school. Poultry fab being a bit more involved than beef, lamb or pork fab, I wanted to get in some practice before I started to forget what I'd learned. So Thursday I went and bought a whole dressed chicken, a 4-pack of leg-and-thigh quarters, herbs and other sundry ingredients, and planned out a dinner menu for my family. I had Steph come over, and I had Ace bring Margie.


The menu:

  • Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, paired with Shiitake Cream Penne
  • Breaded Suprême of Chicken Stuffed with Kesong Puti, served with Roasted Red Capsicum Cream Sauce
  • Ballotine of Chicken Stuffed with Apples & Cashews, served with Herbed Mashed Potato and Apple Brandy Demiglace



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Wednesday was our 2nd poultry fabrication day in school. Poultry fab being a bit more involved than beef, lamb or pork fab, I wanted to get in some practice before I started to forget what I'd learned. So Thursday I went and bought a whole dressed chicken, a 4-pack of leg-and-thigh quarters, herbs and other sundry ingredients, and planned out a dinner menu for my family. I had Steph come over, and I had Ace bring Margie.

The menu:
Breaded Suprême of Chicken Stuffed with Kesong Puti, served with Roasted Red Capsicum Cream Sauce


Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, paired with Shiitake Cream Penne


Ballotine of Chicken Stuffed with Apples & Cashews, served with Herbed Mashed Potato and Apple Brandy Demiglace


I had a slightly more ambitious menu planned out, but this was what time permitted. I fabricated the chicken into two suprêmes and two ballotines, and I turned two of the leg-and-thigh quarters into ballotines, and pounded out the other two into roulades. I had originally planned for walnuts to go in the apple stuffing, thinking that we still had walnuts in the fridge left over from baking, but I was wrong, we were out. I still had plenty of tarragon left over from Dine&Jam that I planned to put in the vinaigrette for the salad, but I guess it slipped my mind hehe.

JB plating while the family looks hungrily on

Here I am plating one of the roulades. Ace & Margie, Mama & Steph look hungrily on hehe.

JB plating

Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, with Shiitake Creme Penne

Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, with Shiitake Creme Penne.



Ballotine of Chicken Stuffed with Apples & Cashew Nuts, with Apple Brandy Demi Sauce

Ballotine of Chicken Stuffed with Apples & Cashew Nuts, with Apple Brandy Demi Sauce.



Breaded Suprême of Chicken Stuffed with Kesong Puti, with Roasted Red Pepper Creme

Breaded Suprême of Chicken Stuffed with Kesong Puti, with Roasted Red Pepper Creme.



Steph showing off the roulade

Steph showing off the roulade.



BJ & Steph
Steph & I can't wait to chow down on the ballotine.



Ace & Margie



dig in!
Dig in!



cheers!Cheers!



more wine, Ace?
More wine, Ace?

Sarah

Sarah, official photographer for the night.



Ace takaw
Ang takaw ni Ace!

dessert

Still room for dessert? No, I did not bake this (I wish!)

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1 Comments:

Anonymous kaoko said...

Wow, impressive. I've half a mind to invite you to our next cook-off but then, your being a pro will blow us all fledgling cooks out of the water. :P

2:18 AM  

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