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Episode 10
1. EPISODE 10
CHEF ROSSHAM RUSLI STARTER
CROISSANT SUNQUICK BLACKCURRANT
Description Qty Unit Remarks
Croissant plain 12 pcs pan seared
Sunquick mixed berries 100 ml
Double cream 1000 ml
Fresh milk 1000 ml
Eggs 10 nos
Castor sugar 250 gm
Butter 125 gm
Cinnamon powder 5 gm
Essence vanilla 5 gm
Sunquick Lemon Sauce
Double cream 250 ml
Sunquick lemon 150 ml
Essence vanilla 5 ml
Garnish
Strawberry 50 gm
Mixed berries 50 gm
Direction
First arrange croissant plain in to puddin g mould
Prepare pudding sauce than pour in to croissant
Baked in the oven for 180'C for 30 minutes
Prepare sauce in low heat temperature
Garnish with fruits
2. EPISODE 10
CHEF ROSSHAM RUSLI 1ST COOKING
CONFIT CHICKEN BREAST SPRING SUNQUICK ORANGE
Description Qty Unit Remarks
Chicken breast 1 no
Olive oil 100 ml
Corn oil 200 ml
Sunquick lemon 50 ml
Cinnamon stick 1 no
Fresh thyme 1 stk
Salt and pepper springkle
Dressing
Sunquick orange 50 ml
Sesame 15 gm toasted
Sesame oil 0.5 tsp
Dijon Mustard 5 gm
Corn oil 50 ml
Garnish
Orange zest 2 gm
Mix mesclun 100 gm
Cashew nuts 20 gm toasted and crushed
Direction
First make a confit
Add in duck breast and cook for 15 minutes
Prepare sunquick orange dressing
Arrange mix mesclun on plate, sliced duck breast confit, dizzled with dressing
Garnish with orange zest and cashew nut
3. EPISODE 10
CHEF ROSSHAM RUSLI 2ND COOKING
CHICKEN BREAST SPRING SUNQUICK ORANGE
Description Qty Unit Remarks
Chicken breast, skinless 2 pcs
Salt and pepper springkle to taste
Rosemary herbs 5 gm
Tarragon herbs 5 gm
Sunquick orange 30 ml
Corn oil 30 ml
Caramelized apples
Apple green 2 no skin and slice
Butter 50 gm
Sunquick lemon 40 ml
Sugar 5 gm
Accompaniments
Carrot with stem, peel & trim 80 gm
Asparagus 60 gm
Butter 50 gm
Parsley,chopped 5 gm
Salt and pepper springkle to taste
Grape Sunquick Mixed Berries Sauce
Beef stock 250 ml
Grape, peeled 100 gm
Sunquick mixed berries 60 ml
Salt and pepper springkle to taste
Direction
First marinate and roast the chicken in ov en for 175' C 12 minu tes
Prepare caramelise apple
Blanch the vegetable
Lastly prepare sauce and arrange all on plate
Garnish with fresh rosemary
4. EPISODE 10
CHEF KIM LUND DRINK RECIPE
SUNQUICK PINK QUAVA STRAWBERRY LASSI
20ml SUNQUICK PINK QUAVA & STRAWBERRY
200ml YOGHURT NON FLAVOURED
50ml CREAM
1 TBSP SUGAR
1 PINCH GROUNDED GINGER
ICE CUBES
NO METHOD
CELEBRITY ARTISTE SARI YANTI DRINK RECIPE
PASSION FRUIT SMOOTHIES SUNQUICK MIX MANGO
½ BANANA
½ PEAR
1 TSP GROUNDED GINGER
20ml SUNQUICK PASSION FRUIT
100ml WATER
100ml ICE CUBES
STRAW (FOR DECORATION)