INTERNATIONAL MENU!!

ROLLED CHICKEN LEG WITH BELL PEPPER SAUCE

Chicken leg 1pc

Chicken stock 250ml

Celery 10gms

Carrots 25gms

White wine 50ml

Peppercorns 4nos

Bay leaf 1nos

Olive oil 20ml

Salt to taste

Mixed herbs 2gms

PREPARATION:

Debone chicken leg. Flatten the leg with a mallet. Apply salt & mix herbs. Keep aside for 30 minutes. Roll the legs. Secure with tooth picks. Keep aside. Heat oil in a pan. Sear the chicken. Add all the ingredients. Cover & simmer for 15minutes. Uncover, place the chicken legs on vegetables. Remove the toothpicks. Serve with bell pepper sauce.

RED BELL PEPPER SAUCE

Bell pepper (red) 1nos

Roasted garlic 2flakes

Olive oil 20ml

Salt to taste

Sugar 2gms

PREPARATION:

Skewer the bell pepper. Brush with little oil. Put over direct charcoal fire until nicely brown from outside. Put in a bowl. Cover for about 5minutes. Remove the outer roasted skin so that only the flesh part remains. Discard the seeds as well. Puree all the ingredients in a blender & puree.

VEGETABLE RICE

French beans 25gms

Carrots 50gms

White mushrooms 20gms

Celery 10gm

Rice 100gms

Salt to taste

Stock 175ml

Butter 20gms

PREPARATION:

Prick, wash & soak rice for 30 minutes. Discard water. Cut all vegetables in neat brunnoise. Melt butter in a rice pot. Add in rice, stir with a wooden spatula for 30seconds. Add in stock & salt. Bring to a boil. When the water level is same as of rice, add in vegetables. Cover & put in a pre-heated oven (180°). Cook for further 15minutes. Stir once more. Serve hot.

BRAISED LEEKS & CARROTS

Carrots 100gms

Leeks 100gms

Butter 10gms

Mixed herbs dry a pinch

Vegetable stock 50ml

Salt to taste

PREPARATION:

Peel & cut vegetables into thin batons. Same for leeks. Melt butter in a pan lightly sauté vegetables. Add salt & stock. Sprinkle herbs. Cover & braise in the oven for 15minutes. Remove and serve.