Macedoine de legume (Mixed buttered vegetable)

Qty	Ingredient
100 g. 100 g. 100 g. 75 g. 50 g. To taste	Carrot Turnip French beans Green peas Butter Salt and pepper

Method

•          Cut the vegetable into dices (macedoine)
•          Boil in salted water till a la dante and train well
•          Head the sautéed pan, put required butter
•          Pour the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetable for 5 minutes
•          Portion out in a serving dish and garnish

Garnish: chopped parsley

Accompaniment: rice with meat, fish, poultry etc.

Utensils: cutting knife and board, peeler, boiling pot, sautéed pan, spatula, strainer.

Plating system: flat/oval plate

Stuffed roast chicken

Ingredients:

• ·         Chicken whole– 1.5 kg.
• ·         Butter – 75 ml.
• ·         Roast gravy or butter sauce – 200 ml.
• ·         Worcester sauce – 2 tea spoon
• ·         Rosemary, tarragon,- 10 g.
• ·         Basil and thyme – As required

For stuffing

• ·         Mire poix – 125 g.
• ·         Bouquet garni – 30 g.
• ·         Salt and pepper – to taste

Method

• ·         Wipe dry the cleaned chicken inside out
• ·         Prick the outer ski with a fork and marinate the chicken inside out with salt and pepper.
• ·         Spread the body of chicken with melted butter, worcester sauce, rosemary, tarragon and thyme.
• ·         Truss the chicken maintaining the right shape and rest for 30 minutes.
• ·         Line/grease a roasting tray or skewer and roast in a pre-heated oven
• ·         (175* - 190*) for 20-25 minutes. Bast frequently.
• ·         Pierce with a fork between the drumstick and thigh.
• ·         Once the chicken is ready , rest for few minutes.
• ·         Prepare roast gravy with the chicken stock and the sediment in the roasting tray.
• ·         Remove the trussed string and serve on a flat plate/dish with sauteed ptatoes, carrots and beans.

Garnish: salad

Accompaniment: sauteed carrot, potatoes and beans

Utensils: roasting tray, tong, marinating dish, fork, cutting knife and board,carving knife.