American Cuisine

Week 7

Date – Mac 29, 2018[Thursday]

Today is the fourth production class with American cuisine.

During the production class, the Chef On Duty was Syafie, Norazura & Doren, help by the Supervisor On Duty Khai, Jerylyn & Hakimi. The Cuisine that will be produce today is American cuisine.

The cuisine of the United States reflects its history. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. The menu’ recipe will be listed below. 

THE MENU:

APPERIZER – CHICKPEAS CANAPE

SOUP – CHICKEN CONSOMME

MAIN COURSE – AMERICAN BURGER WITH COSELAW & BLACK PEPPER SAUCE WITH POTATO WEDGES

DESSERT – MANGO PUDDING

THE RECIPE:

STANDARD RECIPE

APPETIZER – CHICKPEAS CANAPE

No.	Ingredient	Amount
1	Chickpeas (fresh ones soaked overnight or canned)	1 1/2      cups
2	Red onion	½ cup, chopped
3	Tomatoes	2-3, medium sized
4	Garlic	2 cloves
5	Minced ginger	1 tablespoon
6	Cumin powder	1 teaspoon
7	Corriander powder	½ teaspoon
8	Turmeric powder	¼ teaspoon
9	Cumin seeds	½ teaspoon
10	Serrano pepper	1 teaspoon ,chopped
11	Cayenne powder (optional, without this the dish would be mildly spicy, so just add for bit more heat)	½ teaspoon
12	Freshly chopped cilantro
13	Biscuit	20 PIECES

PREPARATION METHOD

1. Heat oil in a pan and add the cumin seeds. Once they sizzle for few seconds, add the rest of the ingredients - minced ginger, garlic, serrano pepper and saute for a minute or so. 2. Add the chopped onion and let it soften for a couple of minutes. 3. Mix in the tomatoes and cook until it softens. This should take 3-5 minutes. 4. Add salt and rest of the spices and let it cook, stirring it occasionally. After about 10 minutes, take part of it out and blend. Don't blend until smooth, it's good to leave behind some chunks. Blending part of it gives a thicker consistency to the whole mixture. Return the blended mixture back into the pan add the chickpeas and stir. 5. Add a cup of water and let it on simmer for 5 more minutes or until the chickpea is cooked. 6. Add freshly chopped cilantro and the chickpea "chole" masala is ready. 7. Now to the best part of this dish. Bringing this all together in one flavorful bite. The dish is really simple to assemble, once you have all the ingredients lined. Start by layering a cilantro leaf at the bottom (helps preventing the bottom of the canape from getting soggy). Then add a small dollop of the chickpea, a drop of the tamarind chutney and the rest of the garnishes ( onion, cucumber and mint). Feel free to play around and figure out your perfect bite.

SOUP – CHICKEN CONSOMME

No.	Ingredient	Amount
1	ground chicken	1 pound
2	egg whites	6 large
3	carrot	1 small, finely chopped
4	celery stalk	1 small, finely chopped
5	Chicken Stock for Consomme	8 cups

PREPARATION METHOD

1. In a medium saucepan, combine chicken, egg whites, carrot, and celery. Stir to combine. Add 2 cups stock; stir to combine. Add remaining 6 cups stock. Place over medium-high heat. Cook, stirring frequently, until mixture comes to a boil and a solid mass has formed on top. There should be liquid and foam bubbling up around the edges. Do not stir once liquid has come to a boil. Reduce to a low simmer, and cook for 45 minutes. 2. Remove from heat. Ladle only the clear liquid into a damp cheesecloth-lined sieve. Do not press down on solids; just allow the liquid to drip. If any particles remain in broth, strain again in the same manner. The consomme may be chilled until any remaining fat solidifies on the surface. Remove fat, and discard. The consomme will keep refrigerated in an airtight container for 3 days and frozen for up to 3 months.

MAIN COURSE – AMERICAN BURGER WITH COLESLAW & BLACK PEPPER SAUCE WITH WEDGES POTATOES

AMERICAN BURGER
No.	Ingredient	Amount
1	Ground beef	1 1⁄2 lbs
2	Parsley	2 tablespoons, fresh chopped
3	Onion powder	2 teaspoons
4	Worcestershire sauce	2 teaspoons
5	Garlic powder	1 teaspoon
6	Salt	1 teaspoon
7	Black pepper	1 teaspoon
8	Hamburger buns	4 buns, split

PREPARATION METHOD

1. Prepare Burger Spread, set aside. 2. Prepare grill for direct cooking. 3. Combine beef, parsley, onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2-inch-thick burgers. 4. Place burgers on grid. Grill, covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time. 5. Remove burgers from grill. Place burgers between buns; top each burger with.

COLESLAW
No.	Ingredient	Amount
1	Mayonnaise	1/2 cup
2	Vinegar	1 tablespoon
3	White sugar	2 tablespoons
4	Cabbage	6 cups shredded
5	Carrot	1 cup shredded
6	Salt and pepper	TO TASTE

PREPARATION METHOD

1. In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

BLACK PEPPER SAUCE
No.	Ingredient	Amount
1	Olive oil	1/4 cup
2	Ground black pepper	1 teaspoon
3	Garlic	2 tablespoons minced, or more to taste
4	Water	2 teaspoons
5	2% milk	1 1/2 cups
6	Demi glace powder	1/2 teaspoon
7.	Salt	1 teaspoon

PREPARATION METHOD

1. Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes. 2. Whisk water and Demi-glace together in a bowl until smooth. Add water-demiglace mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

POTATO WEDGES
No.	Ingredient	Amount
1	baking potatoes	600 g
2	freshly ground black pepper	To Taste
3	sea salt	To Taste
4	olive oil	Drizzle

PREPARATION METHOD

1. To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil. 2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes. 3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through.

DESSERT – MANGO PUDDING

No.	Ingredient	Amount
1	Hot water	1 cup
2	Canned mango pulp	26 ounces
3	White sugar	1 cup
4	Evaporated milk	1 1/2 cups
5	Powdered gelatin	2 (.25 ounce) packages
6	Cold water	1 cup

PREPARATION METHOD

1. Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved. 2. Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well. 3. Refrigerate until set, at least 4 hours.