Duchess Potatoes
Poached Dory fillet with preserved Manggo and spice ginger flower. 
Braised Leg of lamb with Peswahri Rice.
A chicken roulade stuffed with minced Lamb. We made this last Sunday.
we cut the chicken roulade into half and place onto the classic malay rouge Sauce. (Sauce Merah). Malay Rouge Sauce, is a classic sauce made normally with chicken. It's commonly serve on wedding events.
Mashed potatoes. In order not to make the mashed runny, I didn't put milk or cream. when making duchess potatoes, an egg and milk should be added. I omitted both of them and use Butter, salt & pepper, Parmesan instead and add chopped fresh Parsley at the end.
Duchess Potatoes, We simply pipe it out using speacial nozzle and piped out into spiral flower shape. We baked just until it's nicely brown. It surely looked Pretty. This apearred in our menu last sunday as a companion for the Chicken roulade.Recently I made a decision which salt should be use in my kitchen. That will be next...
Chef Pol'
4 comments:
Wow! I'm really impressed with your cooking! When I'm done with my studies, I would like to get you together with Bunny. I would love to try your cooking/food!
One curiosity on my part, the poached dory fillet, why are you using preserved mangoes? Why not fresh mangoes. I thought preserved mangoes are more acidic or 'tart' in taste while fresh mangoes are more sweet and blend well with the light dory fillet?
Just a random question from someone who enjoys food.. hehee
hey senor,
the cook and the chef combine. I think that would be cool. :)
U r rite, Preserved manggo contains addictives, We couldn't get any fresher manggoes those days. For your info, We soaked the preserved Manggo overnight in order to reduce preservatives. You might be surprised if you taste it. with that I combined with fresh ginger flower (bunga kantan warna pink) to give that thwang, fresh spicy effect that goes superbly well with boring tastless fish (Dory, economy senor :)). so ones palate wouldn't recognise how 'tart' the sliced manggo were.
Im glad I wrote down preserved Manggo. n the end the serving warmer came back empty.
Thanks
pol
Chef Pol.. thanks for the response. I guess we are on the same wavelength on the mangoes. But thoughts on the ginger flower sounds exotic..never tried that!
BTW, if u r in Australia, I could get your fresh succulent mangoes for like $1.50 each.. huhuhuhu
If only brunei produce lots of manggoes, I certainly would commercialise any manggo dish in the menu. It's seasonal, n the imported ones are quite expensive. So when it's manggo season, theres where we start to use local produce.(then again it comes from limbang, lawas, kk, miri hehe local?)
My brother used to be in Brisbane. It wud be a dream to open a restaurant there. Sadly for brunei, always do traditional way, if it's too ambitious, bye bye senor hehe.
pol
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