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Mini Chicken Patties

  • Holland Onion, chopped 180 g
  • Carrot, chopped 100 g
  • Parsley, chopped 15 g
  • Minced Chicken 1000 g
  • Flour 60 g

Chasseur Sauce

  • Water 800 ml
  • Red Tomato 100 g
  • Holland Onion, diced (aromatic) 100 g
  • Fresh Mushroom, diced (aromatic) 100 g
  • Black Pepper, crushed (aromatic) 2 g
  • Bay Leaf (aromatic) 0.4 g
  • Corn Oil 5 g

Curry Mashed Potato

  • Filtered Water 440 g
  • Meat Curry Powder 10 g
  • Full Cream Milk 200 g
  • Coriander Leaf, chopped 5 g
  • Mint Leaf, chopped 5 g
  1. Mini Chicken Patties

    • Mix well all ingredients, shape into medium size ball (approx. 40gm each).
    • Heat frying pan, fry till cooked.
    • Keep warm, before assembly.
  2. Chasseur Sauce

    • For basic sauce, combine water and Knorr Demi Glace Brown Sauce Mix. Bring to boil, off heat and set aside.
    • To make concasse, score and remove stem off the tomato before placing into boiling water for skin to split.
    • Then place these boiled tomatoes into cold ice water. Strain then peel. Slice into quarter, remove the seeds. Dice and keep aside.
    • To make aromatic, heat corn oil, saute "aromatic" till fragrant.
    • Lastly, to finish, re-heat prepared "basic sauce", add in "aromatic" and "concasse".
    • Bring it to simmer and season to taste with Knorr Italian Herb Paste.
  3. Curry Mashed Potato

    • To make basic dilution, bring water to boil. Add Knorr Chicken Stock and curry meat powder. Let it boil for 2 minutes and turn off heat.
    • Combined all remaining ingredients and mix well with prepared "basic dilution".
    • Stir well to dissolve. Ready to serve.