Chicken with mustard sauce

Method:

-1 onion, chopped

-1 carrot. Slice in half. Julienne bottom half and chop top half

-2 garlic cloves, Thinly sliced.

-Butterfly one chicken breast. Put salt, red chillies and one chopped green chilli in the middle. Dust with flour.

Making the sauce:

-Melt 2 tbsp of butter in the pan. add 2 tbsp of flour and 1 cup of milk. Add milk in small quantities to mix properly. Then put it to one side.

The sauteed vegetables:

-First saute chopped onions. Wipe the pan clean.

-Then saute chopped carrots. Wipe pan again,

-Saute julienne carrots, and finally the thinly sliced garlic.

Bringing it all together:

-Roast 1 tsp dried mustard seeds and 1 tsp cumin seeds until fragrant.

-Braise chicken breast, brown slowly on all sides. Add water to pan and cover with lid. Let it simmer over low heat.

-Reheat sauce, add more milk if lumpy.

-Add sauteed vegetables, garlic, mustard seeds and cumin seeds into sauce.

Once sauce is ready, take chicken off the heat and plate up .

Poached steak

1. Making the veloute sauce:

– Melt 1 tbsp of butter, add 1 tbsp flour and 1/2 cup chicken stock. Add red chilli flakes, salt, lemon juice and honey.

– Julienne half a carrot and 1 spring onion.

2. Prep the steak. Make an opening in the centre of the steak, put some julienne strips in the middle.

3. Poach the steak in veloute sauce. 3-4 mins for medium rare. 7-8 mins for well done.

4. Plate up and garnish.

1. Fry steak in 2 tbsp of butter and some oil so that the butter doesn’t burn. Take it out of the pan.

Making the duxelle sauce:

-Chop 3-4 mushrooms.

-Chop half a shallot.

-Put them into the pan with juices from the steak. Emulsify by adding water. Also add 2 tsp lemon juice and 1 tbsp tomato paste.

-Plate up with mash potatoes as side.

Mashed Potatoes:

– Quart the potatoes, fry them in olive oil until slightly brown.

– Then mash the potatoes, add salt, pepper, half a cup of milk and 1 finely sliced spring onion.