Nur Erra Noramin

Savory cold dish, made from bone poultry, sewn back into the bird skin, poached in rich stock and preserved in the natural jelly.  Ingredient Chicken Galantine -           Green bell pepper – ½ nos -           Onion – 1 nos -           Garlic – 4 nos -           Carrot – 1 nos -           Egg – 2 nos -           Heavy cream – 150ml -           Bread – half of bread -           Chicken – half of whole chicken  Making Galantine 1.       Careful remove the skin and bone for galantine 2.       Fill and roll galantine 3.       Prepare the galantine by poaching or roasting

MAYONNAISE - Stable emulsion Ingredient -           Lemon -           Egg yolk  -           Oil Method -           Put 1 nos egg yolk into bowl mix with a little water and lemon. -           Add oil just a little by little and continue mix until well mix together -           Add salt after the mayonnaise mix together. VINEIGRETTE – Temporary emulsions Ingredient -           Onion -           Oil -           Lemon Method -           Put the onion in the bowl. -           Mix the onion with oil and lemon -           Oil adds more than lemon, after that add just a little salt for seasoning.

FORCEMEAT Definition : A lean meat and fat emulsion that is established when the ingredients are pressed together by grinding, sieving or pureeing. FORCEMEAT STYLES 1.       STRAGHT FORCEMAT 2.       COUNTRY – SYTLE FORCEMEAT 3.       GRATIN FORCEMEAT 4.       MOUSELINES TERRINES Shortened name dish known as classically as pate en terrines traditionally a forcemeat mixture baked in an earthen as are mould with tight – fitting lid. CHICKEN TERRINE Mouseline -           Ground chicken breast – 60g -           Eggs white – 3nos -           Salt – 1 tbsp -           Black pepper – ¾ tsp -           Heavy cream – 90ml Garnish -           Onion – 100g -           Red capsicum – 10g  Method 1.       Firstly, cut the chicken into a cube, the onion and red capsicum into the small dice. 2.       Onion and red capsicum sauté. 3.       The chicken after cut, put in the blender, and then put the heavy cream, o

Finger and Tea Sandwich -           Delicate items made from fine – grained bread, trimmed of their crusts and precisely cut into shape and size, can be eaten about two average bites. Tuna sandwich Ø   Tuna – 32.5G Ø   Mayonnaise – 1 TBSP Ø   Onion – 1 NOS Ø   Bread – 4 PCS Ø   Margarine/Butter – 1 TSP Ø   Coral Salad – 5G Ø   Salt & Pepper – TO TASTE Method Ø   First, cut the onion into small dice Ø   Mix together tuna, mayonnaise and onion into a bowl. Ø   Add salt and pepper into the mixing of tuna. Ø   Take the bread and add the butter at the bread, after that take the mixing of tuna put at the bread. Ø   Take the coral salad put at the bread. Ø   Lastly, take one bread to cover the mixing of tuna and cut the crust of the bread and cut into shape and size Egg Mayo Sandwich ·          Egg – 4 NOS ·          Mayonnaise – 1TBSP ·          Onion – 1 NOS ·          Spring onion – 5G ·          Bread – 4 PCS ·