Chicken Frankfurter - 100gms
Onion - 30gms
Sugar - 5gms
Balsamic vinegar - 3gms
Pepper - 2gms
Demi glaze powder - 10gms
Water - 60gms
Potato flakes - 20gms
Water - 50gms
Parmesan cheese - 5gms
Nutmeg - 1gm
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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