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
|
|
3
|
sea salt
|
|
4
|
olive oil
|
|
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.
|
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