Chicken Kiev with Mash Potato, Sauteed Vegetable and Cheddar Cheese Sauce

Chicken Kiev Ingredients 50 g 1 clove 1 tbs tbs tbs no 40 g 2 nos 20 g 1 no 2 tbs 1008g Butter (softened) Garlic (finely chopped) Parsley (chopped) Dried Tarragon (chopped) Chives (chopped) Lemon (juiced) Western spinach Salt and Pepper to Taste Chicken Breast (deboned and create incision to form butterfly breast) Flour Egg (beaten) Bread crumbs Cooking Oil Herbed Butter Portions: 2

Tools and Equipments Mixing Bowl, two spoons, saut pot, wooden spoon and paper towels Procedures 1. In a mixing bowl, combine all the compound butter ingredients. Use two spoons to help you shape into quenelles. 2. Set the herbed butter in the refrigerator to chill and firm up. 3. Flatten the chicken breast and season to taste. 4. Place a piece of the butter mixture in the center of the breast and fold over to enclose.

5. Coat the chicken parcel with flour, dip in the beaten egg, and then coat evenly with breadcrumbs. 6. If the chicken is not cooked immediately, chill it inside the chiller and bring back to room temperature about 10 minutes before cooking. 7. Heat up the oil to 160oC. 8. Fry the chicken until golden brown on both sides for about 8 minutes. 9. Remove the chicken and drain on paper towels. 10. Plate and serve hot.

Mash Potato Ingredients 300 g 10 g 1 no Potatoes (peeled and quartered) Butter Egg Yolk Salt, white pepper and nutmeg to taste Tools and Equipment

Portions: 2

Pot, baking tray, oven, potato ricer, stainless steel mixing bowl, wooden spoon, whisk, ice cream scoop

Procedure 1. Boil the potatoes until fully tender. Place the potatoes onto a baking tray then dry them in the oven for 4 to 5 minutes at 180oC. 2. While the potatoes are still hot, pass it through a potato ricer. 3. Then immediately add in the butter, salt, pepper and nutmeg powder. 4. Set over a moderate fire and stir the mixture by using a wooden spoon to dry it out further (especially if the mixture is a bit watery).

5. Remove from the fire, cool it slightly for 1 to 2 minutes and add the egg yolk and beat thoroughly by using a whisk. The mixture should be in the form of soft dough (but not sticky). 6. Shape the dough into balls by using ice cream scoop. 7. Served the mash potato while it is still hot.

Sauted Vegetables Ingredients 6L 6L

Portions: 2

Water (A) divide into 3 (to be used for boiling the vegetables to al dente stage) Water (B) divide into 3 (to be used for refreshing the carrots, broccoli and cauliflower) Ice cubes as needed

2L 70 g 70 g 70 g 30 g 20 g 2 nos

Water (C) Carrots (cut into batonnet) Broccoli (turn into florets) Cauliflower (turn into florets) Clarified butter (divide into 3) Granulated Sugar Garlics (finely chopped) Salt and white pepper to taste

Tools and Equipment Knife, Stock Pot, Stainless Steel Bowl, China Cap, Saut Pan and Wooden Spoon.

Procedure 1. Cook to al dente stage broccoli and cauliflower separately in boiling water (A). On the contrary, start boiling the carrots by firstly placing the carrots in cold water (A). Bring them to a boil. 2. Then immediately refresh all the three vegetables in separate icy cold water (B). Drain and put them aside. 3. Prior to sauting the cauliflower over moderate to high heat, bring water to a boil, and then put some salt into it. By using a China cap, plunge the broccoli just for 10-15 seconds into the boiling water (C), remove from the water, and drain. 4. When the broccoli is still in the boiling water, preheat a saut pan, pour the clarified butter and garlic. Stir by using a wooden spoon and immediately put in the broccoli. Use the same procedure for handling the cauliflower. 5. Preheat a clean saut pan over moderate to high heat. Add in the clarified butter. Saut the carrots and sprinkle with the granulated sugar in order to glaze them. The carrots should be cooked using the cold blanching-technique before shocking them with the icy cold water (this is because carrots are considered as root vegetables).

Cheddar Cheese Sauce Ingredients 48 g 0.5 no 2 nos 750 mL 38.4 g 38.4 g 4 pinches Onion Bay Leaf Cloves Fresh Milk Flour Clarified Butter Nutmeg Powder Roux

Yield: 350 mL

Onion Piquet: A bay leaf tacked with the cloves to a peeled onion. The function is to lightly flavor the bchamel sauce.

160 g 1g

Cheddar Cheese Dry Mustard Salt and White Pepper to Taste

Tool and Equipment Saucepan, pot, wooden spoon, whisk, muslin cloth and China cap

Procedure 1. Add the onion piquet to the milk in a heavy saucepan and simmer for 10 to 15 minutes. 2. In a separate pot, make a white roux with the flour and butter. Remove from the pot and cool it down. 3. Remove the onion piquet from the milk. Gradually add the cold roux to the hot milk while stirring constantly with a whisk to prevent lumps. Bring to a boil. 4. Reduce the sauce to a simmer, add the seasonings (including the nutmeg powder) and continue to simmer for another 10 to 15 minutes. 5. Strain the sauce through a china cap lined with a muslin cloth. 6. Pour the sauce into a saucepan and set it on medium fire. 7. Add in cheddar cheese and dry mustard. 8. Mix evenly and serve while it is still hot.

COST CARD RECIPE AMT 128.4 85 2 0.5 4 0.5 40 500 58.4 2 25 1008 UNIT g g g g g no g g g no g g Butter Garlic Parsley Tarragon Chives Lemon Western Spinach Chicken Breast Flour Egg Bread Crumb Cooking Oil (Cap Saji) 300 70 70 70 20 g g g g g Potato (peeled) Carrot Broccoli Cauliflower Granulated Sugar 1.29 1.00 1.68 2.02 2.30 868g 334g 280g 460g 1000g 0.0017 0.0030 0.0060 0.0044 0.0023 g g g g g 0.52 0.21 0.42 0.31 0.05 INGREDIENTS INVOICE COST (RM) 2.89 0.41 1.39 7.28 0.61 0.65 5.49 14.01 2.09 9.80 1.30 5.90 UNIT 250g 120g 100g 10g 122g no 1000g 1475g 1000g RECIPE COST (RM) 0.0116 0.0035 0.0139 0.7280 0.0050 0.6500 0.0055 0.0095 0.0021 UNIT g g g g g no g g g no g g EXTENSION (RM)

1.49 0.30 0.03 0.37 0.02 0.33 0.22 4.75 0.13 0.66 0.33 3.03

30 nos 0.3267 100g 2kg 0.0130 0.0030

48 0.5 2 750 160 1 14

g no no ml g g L

Onion Bay Leaf Clove Fresh Milk Cheddar Cheese Dry mustard Water Nutmeg Powder White Pepper Salt Total

0.38 0.14 0.20 5.60 8.50 4.99 0.00 10.99 2.30 1.00

154g 2 no 2 no 900ml 200g 24g L 30g 200g 100g

0.0025 0.0700 0.1000 0.0063 0.0425 0.2080 0.0000 -

g no no ml g g L g g g

0.12 0.04 0.20 4.73 6.80 0.21 0.00 0.60 0.25 0.25 26.37

As needed As needed As needed

Chicken Kiev with Mash Potato, Sauteed Vegetable and Cheddar Cheese Sauce