For the appetizer
First the prawns are blanched
and then sauteed with butter and seasoning.
Chicken breasts stuffed with pilaf rice and parmesan cheese
(Raw)
Chicken marinated with:
Butter
Salt and ground black pepper
Mixed herbs (in a small plastic container, pre-prepared)
Pilaf rice:
Shallots
Carrot
Mushroom
Provence herbs (from France)
Stuffed with:
Cooked pilaf rice
Grated Parmesan cheese
Method of preparation:
Toothpicks were used to aid in the stuffing
Sear with butter
Coated with butter ad honey
Baked at 200D.C
not exactly sure how long,i'm sure there is about 1hour?
I did not time it as I checked from time to time
Fish fillet with lemon butter sauce
The Dory fish fillet was marinated with:
Thyme
Butter
Salt and pepper
Method of preparation:
Seared
Baked for about 40 minutes at 190D.C
Sauce:
Fresh lemon juice
Cold butter cubes
Salf and pepper
I added sugar because it was originally too sour
*Very important to remove the hot pot before adding in the butter, as it will cause the sauce to split
*After lemon juice boiled, whisk in cold butter while AWAY FROM HEAT
*only apply SLIGHT heat when sauce is not hot enough to melt the butter
*Basically whole process is done away from the heat, except to boil the lemon juice in the beginning
Finally, meringue with custard:
Meringue:
Whisk 4 egg whitte plus 200g sugar
until stiff peak
add vanilla essence
Pipe it out
Bake 150D.C for about 40-45 minutes
Custard:
300ml milk
70g sugar
4 egg yolk
40g corn starch
2 teaspoon vanilla essence
30g Butter (not compulsory, purpose is to make the custard smoother and give it a shine)
Method:
Whisk 4 egg yolk + 40g corn starch + 35g sugar + vanilla essence + 10ml milk + butter (if applicable)
until well mixed
Boil 290ml milk + 35g sugar
Temper boiled milk with egg yolk mixture
*Tempering
= Whisk the cold mixture fast while slowly adding in the hot mixture
(this is so the egg yolk does not cook and form lumps.)
Continue doing this until there are about half of the hot mixture left
then pour the cold + hot mixture into the hot pot, with the rest of the hot mixture.
Sorry if this is confusing, basically tempering is done to control the temperature of the mixtures.
Moving on...(After tempering)
Mixture is now in the hot pot
Put hot pot on slow fire and stirring the mixture as it slowly thickens
USE A WOODEN SPOON TO STIR, not whisk
*While stirring,be sure to scrap the bottom of the pot as there are custard stuck to it, instead of just stirring around the surface.
After custard thicken, remove from heat, put into a bowl, cover with plastic wrap
Chill it.
