Continuing warning from my last post. I made slight amends to the recipe of the sauce. Instead of Mustard sauce I made Lemon and chili fuse to make a complete different blend. Here is what I got
What went wrong? As you can see the sauce is a lot thicker, even though I like it that way it toke alot of milk to get it to that texture and that was because I decided I was too smart to add extra ingredient above what was suppose to be added. I, in a very professional manner threw the flour into the pan like there wouldnt be any tomorrow hence I got a very floury taste...to eliminate that I added extraa lemon and chili above what I actually wanted to add. My bad
Though in all fairness it was edible... my brother and mum ate it all up.
Pan raised chicken:
I used the exact same method for chicken as before. You may add mint or parsley or any other herb you prefer for the stuffing. I ran out of them, so I settled with the same sliced green chili and red chili flakes, as used earlier in the pan raised chicken with mustard sauce recipe.
Lemon-chili sauce (right way):
Its ingredients and method:
Walaaaa! You've got lemon chilli sauce...better than the one I made, for sure.
Like I said earlier you can make your own sauce by experimenting with spices like origano or pepper or add more vegetables or anything else you might think blends well. Don't worry if you screw up a few times, look on the bright side...you'll have better stories everytime. Also, you can always learn from the mistakes and make it again and again!
Bonn Apettite!
-A-
What went wrong? As you can see the sauce is a lot thicker, even though I like it that way it toke alot of milk to get it to that texture and that was because I decided I was too smart to add extra ingredient above what was suppose to be added. I, in a very professional manner threw the flour into the pan like there wouldnt be any tomorrow hence I got a very floury taste...to eliminate that I added extraa lemon and chili above what I actually wanted to add. My bad
Though in all fairness it was edible... my brother and mum ate it all up.
Pan raised chicken:
I used the exact same method for chicken as before. You may add mint or parsley or any other herb you prefer for the stuffing. I ran out of them, so I settled with the same sliced green chili and red chili flakes, as used earlier in the pan raised chicken with mustard sauce recipe.
Lemon-chili sauce (right way):
Its ingredients and method:
Follow the same roux method as provide for the Mustard sauce...FOLLOW IT (don't worry about the
thickness, it thickens as it cools)
thickness, it thickens as it cools)
Add pan roasted vegetable if you please (I didn't)
Instead of Cumin and Mustard seed add whole chili (balls) (cook like you'd cook the cumin and seeds taught in the mustard sauce recipe)
Chili flakes (I used cause of my extra lemon and extra flour mess to add spice)
Lemon drops (DROPS) :)
I garnished the sauce with lemon zest to add color
Walaaaa! You've got lemon chilli sauce...better than the one I made, for sure.
Like I said earlier you can make your own sauce by experimenting with spices like origano or pepper or add more vegetables or anything else you might think blends well. Don't worry if you screw up a few times, look on the bright side...you'll have better stories everytime. Also, you can always learn from the mistakes and make it again and again!
Bonn Apettite!
-A-
AMAZING! Cant wait to try this at home! :)
ReplyDeleteThankyou amaan!:) Do share it with me!
ReplyDeleteI mean the picture and your experience ofcourse:P
ReplyDelete