Sous Vide (Slow Cooked) Chicken Breast in Morel Sauce

Ingredients:
Chicken Breast x 1pc

Morel Sauce:
1oz dried morels
35g butter
1tbsp flour
100ml dry white wine
100ml cream


How to make:
Follow Step 1 to 2 [if you are using a slow cook machine. Otherwise, just wah and dry the chicken breast and marinate with salt and peper and pan fried in frying pan to medium.

1. Wash and dry chicken breast and put in vacuum bag with some milk. Sealed up the bag.

2. Turn slow cook machine temperature to 64'C. Once this temperature is reached, put vacuumed packed chicken breast inside the water bath for 2 hours.

Morel Sauce:
1. Rinse the morel mushrooms.
2. Either soak the mushrooms in 500ml milk or hot water. If former, you need at least 1-2 hours. For latter, 15 to 30 minutes will do.
3. Squeeze out water form mushrooms and drain them. Rinse the mushrooms but reserve the mushroom liquid by sieving them to a clean jug for later use.
4. Cut the mushrooms into bite size.
5. Melt butter in pan, then add flour and stir well for 1 minute.
6. Add the white wine gradually, but stirring well at all times.
7. Add the mushroom liquid slowly, stirring.
8. Add all mushrooms and simmer for 20 min.
9. Add cream, season with salt and pepper to your tasting.

Take out chicken from slow cooker and remove from vacuum bags, cut into pieces and put morel sauce on top.

** Chicken breast cooked this way is so tender that you won't believe it! It's healthy too! And morel sauce is also the perfect sauce for chicken breast.
With a glass of white wine, that's the way to spend a great evening indeed!

enjoy! :)

Potato and Egg with White Truffles

* this receipe is modified from the one from Al Soriso

Ingredients (for 4 persons):
Potato x 6pc (medium size is ok)
Italian Eggs x 4
Butter and Milk
Paremsan Cheese (grated)
White Truffles

How to Make:
1.Preheat oven to 180'C.
2. Peel and boil Potatoes in water until all soft.
3. For 4 pc of potatoes, dig a hole in the middle and place the potato scarped out from main potato in another bowl. Use caution when digging the potato to avoid the potato being broken into pieces.
4. For the other 2 pc of potatoes, mash them together with the scarped potato above with salt, butter and milk until creamy.
5. Carefully separate egg yolks from egg whites one by one.
6. Salt and pepper the inside and outside of the potato with hollow centre and place 1 egg yolk in each of the such potato using a spoon. Try to be careful and not break the egg yolk.
7. Seal the hole of the potato with eggs inside with the mash potato and place in an oven proof dish.
8. Cover the potato with some more mash potato on top and srpinkle grated parmesan cheese.
9. Bake in oven for 5 minutes.
10, Take out and shave white truffles on top. The egg yolk will spill once you cut into the potato.

Eccellente! Enjoy!!

Vitello Tonnato (cold veal in tuna sauce)

* this receipe is adapted from Guido & Guido (I sapori delle Langhe)
* first attempt and it was already quite a success!

Ingredients:

Tuna sauce
200g tuna in oil (better source those from Italy)
120g mayonnaise (if you can home made this the best, otherwise buy ready made mayonnaise from store)
15f white vinegar
5g capers
2pc anchovy fillets

-> just blend everythign in your blender until smooth! beware that if your tuna is chunky, your blender might get stuck. Just use a chopstick to loosen the mixture and blend again! then place in a bowl and chill in fridge with cover.

Veal:
800g veal rump (you will have a hard time finding this part in HK. Get veal loin instead and ask your butcher to tie it up for it so that it looks like a roll of meat)
100g butter
30g olive oil
1.5 meat or vegetables broth
1 onionm cut into quarters
2 carrots, cut into medium sizes
1 celery - cut into medium sizes
rosemary - wash and wipe dry

How to make:
1. Preheat oven to 150;C.
2. Wash and wipe dry veal loin and season with salt and pepper.
3. Put onion, carrots, celery, rosemary with the broth in a pot (which can be placed inside the oven later) and boil.
4. Heat up a frying pan with olive oil and butter and brown veal on all sides.
5. Place the browned veal into the broth pot and once boiled, remove from gas stoves and place to oven with the lid cover for 20-25min.
5. Remove veal from broth and cool down. Once cool dowm, place in fridge with cover.
6.  Before serving, slice the veal as thin as possible, then trim it by cutting away the brown edge or tendons at the side, leaving only the pink centre.
7. Line up a dish with your favourite salad - watercress, rockets, etc with some olive oil or a mild salad dressing of your choice. Then place the pink veal nicely around the dish.
8. Scoop the tuna sauce in the middle and serve!

Fantastico and Enjoy!