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Chicken Frankfurters with Mash

Freshmenu Blog
Chicken Frankfurters with Mash

Chicken Frankfurter - 100gms

Onion - 30gms

Sugar - 5gms

Balsamic vinegar - 3gms

Salt

Pepper - 2gms

Demi glaze powder - 10gms

Water - 60gms

 

 Mash potatoes

Potato flakes - 20gms

Water - 50gms

Parmesan cheese - 5gms

Nutmeg - 1gm

Salt

Parsley - 2 gms

Fresh cream - 20gms

 

1. Balsamic onion:   

 Cut onion (julienne). Saute in hot pan with a little oil. Season with salt, pepper. Add sugar and balsamic vinegar towards the end.

. (Don’t let the onion brown while sauteeing.)    

       

2. Thaw and cut the chicken frankfurter in even slices. Toss in a hot pan and sear. Add the balsamic onion to it. Toss it well and check seasoning.

       3. Heat water in a saucepan, whisk in demiglaze powder. Bring it to boil. Adjust consistency. 

       For the Mash potato:     

 Heat water in a saucepan, add potato flakes and mix slowly to avoid lumps. Once the potato mixture is smooth, mix it with fresh cream, parmesan cheese, nutmeg and chopped parsley. 

 Mash potato should have a good creamy texture without lumps.

Place the creamy mash potato. Top it up with the sausage mix and pour the demi-glaze sauce on it. Garnish with chopped parsley.

 

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