My Cook - POTATO

LYONNAISE POTATO
Items
Potato (sliced and boiled) - 240 gm
Onion (sliced) - 1 no
Salt
Pepper
Worchestsare Sauce
Butter - 50 gm

Method
1. Heat rhe butter in the saucepan
2. Sauted sliced onion until sweat
3. Add in boiled potato and continue saute
4. Season with salt, pepper and worchestsare sauce

PILAF RICE WITH CHICKEN FRICASSE
Items
(for Pilaf Rice)
Onion (diced) - 20gm
Garlic (chopped) - 5gm
Butter - 20gm
White Rice (long grain) - 240gm
Chicken stock - 450ml
Bay Leaf - 1 piece
Seasoning

Method
(for Pilaf Rice)
1. Sweat the garlic and onion in the butter
2. Add the rice, bay leaf and stir it to coat with the butter
3. Add in, hot stock and seasoning
4. Bring liquid to boil, cover the pot and simmer it for about 18 to 20 minutes until the liquid is absorbed and rice is tender.
5. Slow the fire and let the rice dry little bit.

(for Chicken Fricasse)
Chicken, boneless, slice - 2 nos
Salt
Pepper
Oil - 30 gm
Onion (diced) - 30 gm
Garlic (chopped) - 1 cloves
Flour - 20 gm
Chicken stock - 200 ml
Bay Leaf - 1 pieces
Thyme
Heavy cream - 150 ml
Carrot (dice and blanched) - 100gm
Leek (dice) - 100gm

Method
1. Season the chichen with salt and pepper. Saute the chicken in oil for 1 minute browning it.
2. Scatter the onion and garlic over the chicken. Cook the chicken turning it often to 5 minutes.
3. Sprikle the flour over the chicken. turning it to coat evenly. Cool the chicken 5 minutes.
4. Deglace the pan with chicken stock.
5. Add the bay leaf and thyme. Cover the pan and braise the chicken untill its fork lenter about 30 minutes.
6. To finish, add the heavy cream and vegetables to the chicken. Simmer the chicken for a few minutes and serve it with pilaf rice.

DUCHEESE POTATO
Items
Potato - 5 nos
Egg Yolk - 1 no
Butter - 40 gm
Salt
Pepper
Nutmeg (optional)

Method
1. Cook the potatoes in boiling, salted water until they are just tender
2. Drain and dry the potatoes, keeping them hot and puree them
3. Add in the egg yolks, butter and seasoning
4. Place in a piping bag with large stor tube
5. Pipe out into neat spiral on to lightly greased baking sheet
6. Brown lightly in a hot oven or under the salamender
7. Remove from the oven and brush with the salamender
8. Serve hot.

BAKED CHEESE POTATO CAKE
Items
Potato (boiled) - 8 nos
Parmesan Cheese - 80 gram
Mozarella Cheese - 60 gram

for "Bechamel"
Milk - 60 ml
Roux - 100gm
Onion (chopped) - 50gm
Salt
Pepper
Egg - 1 no
Thyme

Method
1. Cut the potato in 1/2 cm arrongen in a baking tray
2. Make a bechamel sauce and a yeased in the potato. Sinble with cheese.
3. Baked in the oven 350'F about 30 minutes.