Continental food

          Continental food is food that comes from Europe, America and Australia. The pattern of continental food are more inclined many servings of side dishes that accompanied the staple food of animal potatoes, pasta or bread, and accompanied by vegetables at the time penghidangannya. The use of spices in most of continental foods are instant, and preserved in the form of flour. Cooking techniques and continental food processing easier and faster, because all materials used are ready to use and available in containers as needed. In presenting the continental food service rather complicated and gradual. Cutlery different uses of each type of meals served in accordance turn.

The following are examples of continental food and its recipe :

CHICKEN CHASSEUR

 

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally "hunter's chicken".

Ingredients

  1. 1 tablespoon cooking oil
  2. 4 bone-in chicken breasts (about 2 1/4 pounds in all)
  3. 1 teaspoon salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1 tablespoon butter
  6. 1 onion, chopped
  7. 3/4 pound mushrooms, sliced
  8. 2 cloves garlic, minced
  9. 1 1/2 teaspoons flour
  10. 6 tablespoons dry vermouth or dry white wine
  11. 2/3 cup canned low-sodium chicken broth or homemade stock
  12. 1 cup canned crushed tomatoes, drained
  13. 1/4 teaspoon dried thyme
  14. 2 tablespoons chopped fresh parsley

Directions

  1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
  2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  3. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper. 


Pummspin Soup
Material:
- Butter 35 grams

- Onions 35 grams

- Pumkin 210 grams

- Spinach 30 grams

- White stock 750 ml

- Wheat flour 30 grams

- Pepper to taste

- Salt to taste

Method:

    1. Slice onions and pumkin.
    2. Heat the butter and input all the vegetables, stirring until smooth and tender.
    3. Pour the broth.
    4. Puree in a blender to move back into the saucepan and disimmering.

    1. Heat the butter, sauté onions input white flour plus the stock and wait until input spinach spinach destroyed.
    2. cooled, blended and filtered then disimmering.
    3. Last serve.

Tools meals: Soup Cup and Saucer

Garnish: Crotton and cream
Whitebrown pudding with double sauce 
Material:

- white gelatin 1 pack

- 2 sticks of chocolate block

- 150 grams Sugar

- 2 tablespoons milk

Sauce:

- 30 grams sugar

- Egg 1 item

- 1 tablespoon cornstarch

- 2 tablespoons milk

- Dyes orange taste

Method:

    1. Cook ½ gelatin mix white chocolate blocks.
    2. Pour gelatin mold chocolate in the waiting a little hardened.
    3. Cook ½ white gelatin mixed milk.
    4. Pour gelatin white on chocolate agar is, wait until hardened.
    5. Make vanilla sauce divided in two colors white and orange.

Tools meals: Dessert plate

Garnish: Kiwi, strawberries and chocolate
     

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