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PAN SEARED CHICKEN BREAST IN WINE

PENNE PASTA WITH TOMATOES

TURNED CARROTS

TOSSED VEGETABLES
PAN SEARED CHICKEN BREAST IN WINE

 
Chicken breast 2nos
White wine 30ml
MARINATION-
Olive oil 10ml
Salt to taste
Mustard paste ¼ tspn
Crushed peppercorns 4nos
Rosemary dry
Worcestireshire sauce 15ml
Tomato purees 5ml
Lime juice 5ml
GARNISH-
Lorenge of bell pepper 1nos
PREPARATION:
Debone chicken breast. Trim neatly to remove excess fat. Marinate the breast in the prepared marinade for about 3hours. Heat a thick bottom pan. Sear the chicken breast. Add in 20 ml wine. Cover, reduce flame or transfer into a pre heated oven (180°) for about 5 -7 minutes. Place the breast on penne pasta in a plate. De-glaze the pan with 10ml wine. Pour the glaze over the breast. Serve immediately accompanied with buttered beans & carrots garnished with a lorenze of red bell pepper.
PENNE PASTA WITH TOMATOES

 
Penne pasta 50gms
Tomatoes 100gms
Olive oil 10ml
Garlic chopped 5gms
Onions chopped 5gms
Salt & pepper to taste
Carrots firmly chopped 10gms
Parmesan cheese 5gms
Fresh cream 10ml
Black olives 1nos
Basil 2leaves
PREPARATION:
Boil about 500ml water. Add salt, 5ml of oil. Add in penne pasta. Cook till al-dente stage. Drain, refresh. Set aside. Heat oil in a pan add onions, garlic & carrots. Saute till soft. Add in finely chopped, deskinned, deseeded tomatoes. Add little salt. Cover & cook for 15 to 20 minutes over low heat. Remove lid, add in pasta, basil stir for a minute. Stir in cheese &cream. Transfer to a plate.
Garnish with a slice of black olive.
TURNED CARROTS
 
Carrot 200gms
Butter 20gms
Sugar 3-5gms
Parsley 1sprig
PREPARATION:
Wash carrots, scrape. Half lengthwise, cut into 1 ¾ inch pieces. With a penning knife, turn the carrots into barrel shape. Boil in water with 20gms sugar until done. Drain, refresh. Melt butter over slow fire, add in carrots, sugar & chopped parsley. Toss for about 30seconds over medium fire. Serve as a side accompaniment.
TOSSED BEANS
Tender French beans 8-10nos
Butter 10gms
Salt to taste
PREPARATION:

Wash & string beans. Cut diagonally towards the ends into 2 inch pieces. Boil ½ litre water. Add salt & beans. Cook until done. Drain refresh. Toss in melted butter over medium flame. Transfer to a plate & serve.

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