Royal blue potato

Egg yolk
Butter
Chicken Maryland
Flour
Thyme / Rosemary
Bay leaf
Garlic clove
Mire poix
Oil
Tomato paste
Red wine
Brown chicken stock
Brocoli
Chicken breast
Chicken stock
Onion
Carrots
Green peas
Corn kernels
Mushroom
Cream
Chopped parsley
Green beans
Long grain rice
Court bouillon
White wine
Saffron strands
Beurre Manie
Steak
Zuchinni
Egg plant
Red capsicum
Tomato

Pommes Duchesse
500g (boiled)
20g
30g

Braised chicken maryland

Chicken fricassee
1 no
20g

1 no
20g
1 sprig
1 no
1 no (sliced)
80g
20ml
20g
50ml
400ml
4 small pieces (steam)

1/2 cup (5x5x25mm)

20g

200g (3cm x 3cm)

200ml (enough to cover)
1/2 cup (diced)
1/2 cup (5x5x5mm)
1/2 cup
1/2 cup
1/2 cup (diced)
50ml
Add in to chic when finish cook
5 no

Garnish reduction
Clarified butter

Rice pilaf

Fish paupiettes and saffron sauce

2 no (turn potatoes)

20g

20g (to cook carrot)

Grilled steak
1 peeled potato, cut into 6 thick chips

1 sprig rosemary
1/2 clove (chopped)

2 cup
25g (diced)

1/4 no
80g (40x2x2mm)

50ml

1/2 cup
300ml
20ml
6 no
cold knead butter dough to create roux
1 pc
3 pcs thick sliced
3 pcs thick sliced
1 slice
1/2 no (cut into 1/2, remove skin and seed)

Bearnaise sauce
2 no

60g
180ml lader (3/4 full)