we all love to have steaks, and if they are home made for your loved ones... it would be added advantage... this recipe is simple yet yummy... a must try.... recipe adapted from shireen anwer's recipe
chicken boneless fillets - 6 pieces (leg & thigh - yes, i always use that in my recipes because my whole family prefer to have that... but most of the steaks are prepared with breast pieces... so its totally your own choice )
minced garlic 1 tsp
salt 1 1/2 tsp (to taste)
freshly crushed black pepper 1 tsp
mustard paste 1 tsp
woster shire sauce 4 tbsp
HP sauce 2 tbsp
oil 2 tbsp
Peppercorn Sauce:
oil 2 tbsp
all purpose flour 1 tbsp
HP sauce 1 tsp
freshly crushed black pepper 1/2 tsp
cream 2 tbsp
water 1/2 cup
salt 1/4 tsp
burn sugar syrup 2 tbsp (sugar 1 tsp + 1/2 cup water)
take a boneless piece of chicken, put on clean cloth
cover with the other part and flatten it with steak hammer or with the rolling pin
flatten all the pieces, one by one... and keep them in bowl together
add salt, black pepper, garlic, mustard paste, woster shire sauce, HP sauce and oil..
mix and marinate it
separately bake potatoes... wash potatoes with the skin and poke it with fork all over
place each potato in aluminium foil separately
seal them, and bake them on 180 c / 350 f, for about an hour
separately stir fry vegetables, i used peas and carrots, you can add cauliflower and beans too...
spray about 1 tsp of oil on pan, fry vegetables with dash of salt and black pepper
fry till tender but don't over cook it... and keep them aside
now prepare the sauce:
first prepare the burn sugar syrup... in a pan add sugar and cook it on low heat till it burns
add water and cook... let it cool
for sauce: heat oil, add flour and cook for 2 minutes on low heat
add salt, black pepper and HP sauce
add water and mix immediately till everything combines
add cream mix add burn sugar syrup... and cook till it thickens
sauce consistency must be thick as it shows in the pic
turn the side and cook on the other side
pour the prepared sauce over grilled pieces... mix and dish out
you can serve it on hot plate as served in restaurants, i served it in normal platter... put the cooked fillets... pour remaining sauce over them, serve them with stir fry veggies, baked potato and garlic bread
hi, my gravy is always lumpy after adding water. any tricks/ tips for a perfect gravy?
ReplyDeletei don't have a grilled pan...can i fry the chiken on normal pan with little oil?
ReplyDelete