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Friday, March 8, 2013

Ayam Saus Krim Lada Merah (Pink Peppercorns Sherry Chicken)


In Indonesian & English

Bahan
-  500 gr Fillet dada ayam, 1-1½ st Garam               Salad:
-  100 gr Mentega, 1 st Rosemary, 1 st Lada bbk  -  200 gr Field salad/Corn salad*
Sauce:                                                                                -  4 sm Olive oil, 1 sm Air jrk nipis
-  250 ml Krim, 2 sm Terigu, 3 sm Dry sherry        -  1 Baw.mrh-iris, ½ Baw.pth-cincang
-  4 Baw.mrh-iris hls, 1 st Air jrk nipis                     -  Garam & Lada secukupnya
-  2 sm Lada merah-gerus kasar, ½ st Garam
 
Cara membuat
-   Pnskan oven 200° C selagi menyiapkan ayam. Matikan setlh suhu tercapai, pintu tetap tertutup.
-   Kerat dangkal ayam di bbrp bagian kmd lumuri dng garam, lada & rosemary. Diamkan 30 mnt. Lelehkan mentega di pan besar dng api sedang-tinggi. Kecilkan api ke sedang, mskkan ayam di pan & masak ± 2½ mnt. Balik posisi ayam, masak lagi 3 mnt. Matikan api & tutup pan, biarkan ayam didlmnya selama ± 10 mnt. Keluarkan ayam dari pan & bungkus dng alu-foil. Mskkan ayam kedlm oven panas & biarkan didlmnya hingga saus siap.
-   Saus: Simpan 3 sm cairan bekas memasak ayam, buang sisanya. Panaskan pan di api sedang-rendah (jangan terlalu panas). Mskkan sherry, aduk terus selama ± 2 mins. Beri bawang merah & masak hingga empuk (± 2 mins). Mskkan terigu, aduk rata. Beri cairan bekas memasak ayam, air nipis, lada merah & krim. Masak dng api kecil & aduk trs hingga saus mengental.
-   Salad: Di mangkuk besar, campur baw.mrh, baw.pth, garam, lada, olive oil & air nipis. Tekan2 bawang mrh & pth agar rasanya menyatu. Mskkan field salad & aduk rata.
-   Buka bungkusan ayam & ltkkan di piring saji. Tuangi saus di atasnya, ltkkan salad secukupnya & sajikan segera.
* Dapat diganti dng daun selada/lettuce.
Adaptasi dari resep Tony Dash, dng modifikasi pribadi (http://boulderlocavore.com/2013/02/pink-peppercorn-sherry-cream-chicken.html)

Ingredients
-  500 gr Chicken breast fillet, 1-1½ tsp Salt          Salad:
-  100 gr Butter, 1 tsp dried Rosemary                      -  200 gr Field salad/Corn salad
-  1 tsp ground Pepper                                                     -  4 tbsp Olive oil, 1 tbsp Lime juice
Sauce:                                                                                 -  1 Shallot-sliced, ½ Garlic-minced
-  250 ml Cream, 2 tbsp Flour, 3 tbsp Dry sherry  -  enough Salt & Pepper
-  2 tbsp Pink peppercorns-crack into small pieces
-  4 Shallots-thinly sliced, 1 tsp Lime juice, ½ tsp Salt
 
Directions
-   Preheat oven to 200° C while U prepare the chicken. Turn it off when it reached the temp. & keep the door closed.
-   Make shallow diagonal slashes in the chicken breasts; then rub the chicken with salt, pepper & rosemary. Let it stand for 30 mins. Melt the butter in a large skillet over medium-high heat. Lower the heat to medium; place the chicken in the pan & cook for ± 2½ mins. Turn over the chicken & cook for another 3 mins. Turn off the heat & cover the pan with the lid; allow the chicken to sit inside of the pan for ± 10 mins. Remove the chicken from the pan & wrap them with alu-foil. Place the wrapped chicken in the warmed oven until the sauce ready.
-   Sauce: Pour out pan drippings; save 3 tbsp of them. Heat the skillet over medium-low heat (don`t use high temp.). Add in sherry, stirring constantly for ± 2 mins. Stir in the shallots until they are soft (± 2 mins). Stir in the flour to combine; add in the pan drippings, lime juice, peppercorns & cream. Cook & stir constantly over low heat until thickened.
-   Salad: In a large bowl, put in the shallots, garlic, salt, pepper, olive oil & lime juice. Press the shallots & garlic to combine the flavor. Add in the field salad & mix well.
-   Un-wrapped the chicken & place them on individual plates. Dress with the sauce, place some salad on the plate & serve immediately.
Adapted from Tony Dash recipe, with some personal modification (http://boulderlocavore.com/2013/02/pink-peppercorn-sherry-cream-chicken.html)

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