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D3 MANAJEMEN PERHOTELAN DAN PARIWISATA

D3 PERHOTELAN SPESIALISASI F&B PRODUCT

CHICKEN WITH GARLIC AND CHESTNUT STUFFING

Kreasi Resep Mahasiswa
Culinary & Pastry Akpar Majapahit



Dengan berbekal kurikulum “ Sistem Praktek Setiap Hari “, Akpar Majapahit dapat mempersiapkan dengan baik para mahasiswa untuk dapat bersaing baik dalam dunia Perhotelan, Pariwisata, Entrepreneur maupun industri.


Chicken With Garlic And Chestnut Stuffing

by Jeff Ignadi dan Gabriella Federica

INGREDIENT :
  • 1 large deboned free range chicken
  • Sea salt and fresh ground black pepper
  • Olive oil
For the stuffing :
  • olive oil
  • ½ onion, peeled and diced
  • 1 garlic clove, peelede and choped
  • 1 celery stalk, strimmed and diced
  • 1/3 cup pine nuts
  • 3 ons peeled cooked chestnut, broken
  • Sea salr and black pepper
  • ½ cup cooked mixed rice (basmati or wild rice)
  • 2 tbsp chopped parsley
For the parsley dressing :
  • Leaves from small bunch of flat-leaf parsley
  • 1 garlic clove, peeled
  • ½ tbsp red wine vinegar
  • 5 tbsp olive oil   
Method
  1. Preheat the oven 175 derajat C
  2. First prepare the stuffing. Heat a large frying pan over medium heat and add a glug of oil. Saute the onion for 4 minutes, the add the garlic and continue to cook for another 1-2 minutes until softned. Add the celery, then stir in the pine nuts and chestnu, taste, and season well salt and peppe. Add the cooked rice and parsley, stir again, then taste and adjust the seassoning as necessary.
  3. Place the deboned chicken skin side down on work surface. Season with salt and pepper inside. Place the stuffing in the center of the chocken and fold the sides around it. Tie the chicken at reguler intervals with sting, then the parcel over so that the breast daces upward.
  4. Drizzle olive oil over the outside of the chicken and season with salt and pepper. Place in roasting pan and roast for 1 hour, basting now and again then turn the oven up to 200 derajat C and roast for an additional 15-20 minutes before serving
  5. Meanwhile, make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard and vinegar, then add the olive oil bit by bitm whisking continuesly to thicken
  6. Serve the stuffed chicken in slices with the dressing spooned on top.
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Mashed Potato

INGREDIENT :
  • 2 pcs Potato
  • 1 Stalk Parsley
  • 100 ml Cooking cream
  • Nutmeg powder
  • Salt
  • Pepper
  • Parmesant cheese powder
  • 25 gr Butter     
Method
  1. First, peeled and cut potato. And than boiled them until cooked
  2. Mashed the potatoes until smooth
  3. Heat a large frying pan over medium heat and add some cooking cream and mix well with mashed potato, nutmeg powder, salt, pepper. Stiring fast with ballon wisk until it becom was soft and smooth.
  4. If the flavour was found, add the butter and stirring it sofly



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