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    LAB-5-Meat-and-Pasta-Cookery

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    iwasik776

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    LAB-5-Meat-and-Pasta-Cookery

    Uploaded by

    iwasik776
    3 views5 pages

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    © © All Rights Reserved

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    3 views5 pages

    LAB-5-Meat-and-Pasta-Cookery

    Uploaded by

    iwasik776

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Meat and Pasta Cookery

    Lab 5

    Recipes:

    ****************
    Roasted Chicken with Pan Gravy

    Mixed Grill Barbecue

    Gratinated Penne and Tuna in Mornay


    Sauce

    Pangasinan State University Meat and Pasta Cookery 1


    Roasted Chicken with Pan Gravy

    Ingredients:
    1 whole Chicken
    To taste Cracked Pepper
    To taste Salt
    1 whole Garlic

    Mirepoix:
    150 g Onion
    75 g Carrot
    75 g Celery

    Gravy:
    30 g Flour
    30 g Butter
    Roasted Mirepoix
    30 ml Red Wine
    480 ml Chicken Stock (commercial base is ok)
    To taste Salt & Pepper

    METHOD:
    1. Clean the chicken and season the cavity and the outside part of the chicken with
    salt and pepper.
    2. Place garlic inside the chicken then truss.
    3. In a roasting tray, place the mirepoix. Place chicken breast side up on top of the
    Mirepoix.
    4. Put in a preheated oven at 325˚F for 45 mins.
    5. Remove the roasted Mirepoix and transfer into the pan, continue roasting the
    chicken for another 15 mins, or until it reaches 165˚F internal temperature.
    Gravy:
    1. Sauté the mirepoix for 2 mins, add flour and butter, stir and sauté for 5 minutes
    or more. Deglaze with red wine.
    2. Add stock, and the dripping from the roasting chicken.
    3. Simmer for 15 minutes. Add stock as needed. Strain, put back the liquid in the
    pan. Adjust the seasoning and the consistency, it should be NAPE’ stage.

    Pangasinan State University Meat and Pasta Cookery 2


    Mixed Grill Barbecue

    Ingredients:

    Marinade:
    1 tsp Paprika
    1 tsp Dried Rosemary
    2 tsp Mustard
    1 tsp Garlic Powder
    1 tsp Onion Powder
    2 tbsp Vegetable Oil
    Salt & Pepper to taste

    Mixed Grills:
    200 g Chicken Breast (cube)
    200 g Pok Loin (cube)
    2 pcs Hungarian Sausage
    1 pc White Onion
    1 pc Green Bell Pepper
    1 pc Red Bell Pepper
    3 pcs Tomato
    10 pcs Bamboo Skewer
    Oil for Basting
    Barbecue Sauce:
    30 ml Vegetable Oil
    50 g White Onion
    10 g Garlic
    120 ml Tomato Ketchup
    120 ml Water
    60 ml Chilli Sauce
    15 ml Worcestershire Sauce
    Pinch Cayenne Pepper
    Salt & Pepper to taste

    Pangasinan State University Meat and Pasta Cookery 3


    Method:

    1. In a bowl, mix all the ingredients for marination and marinate chicken and pork
    meat.
    2. Skew chicken, pork, sausages, alternating with vegetables.
    3. Grill on all sides until med well.
    4. Baste with oil if needed.
    5. Serve with spicy barbecue sauce.

    Barbecue Sauce:
    1. In a medium heat pan with oil, sauté onion and garlic.
    2. Add all the ingredients, stir continuously, taste and adjust the seasoning.
    3. Continue simmer until lightly thickened.

    Pangasinan State University Meat and Pasta Cookery 4


    Gratinated Penne and Tuna in Mornay Sauce

    Ingredients:

    Pasta:
    200 g Penne or other short paste (boiled al dente)
    30 ml Vegetable Oil
    15 g Garlic
    1 can Tuna in Oil

    Bechamel Sauce / Mornay Sauce:


    600 ml Fresh Milk
    1 pc White Onion
    1 pc Bay leaf
    45 g Butter
    45 g Flour
    Pinch Nutmeg

    80 ml Heavy Cream
    100 g Grated Parmesan
    50 g Mozzarella Cheese

    Method:

    Pasta:
    1. Saute garlic and onion in vegetable oil.
    2. Add canned tuna.
    3. Toss with penne pasta and place in a baking dish.
    4. Pour in mornay sauce and grate with mozzarella cheese on top.
    Bechamel Sauce
    1. Warm the milk with bay leaf and white onion.
    2. Make a white roux; melt butter and mix in flour.
    3. stir in warm milk gradually to the roux.
    Cream Sauce:
    1. Mix bechamel sauce with fresh cream and stir.
    Mornay Sauce:
    1. Mix cream sauce with parmesan cheese and finish with butter to monte au
    beurre.

    Pangasinan State University Meat and Pasta Cookery 5

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