Daily mid test english version

14/03/2019

Assalamu'alaikum warohmatullahi wabarokatuh,

Hello guys, good evening, now i want to tell you about my activity today, ok today we doing mid practice and my team practice about rotasi 1.4 , than yesterday we have prepare ingredient for practice today, the menu for today is chicken liver and herb pate, clam chowder, spaghetti bolognese, baked custard tart, brioche but today we don't make baked custard tart and we make chocolate muffin for dessert.

After we prepare, today we star to make menu for today me and ikki make soup clam chowder but i moved in menu appetizer for make chicken liver and herb pate, and today we make hollandaise sauce, and maitre d'hote, ingredients maitre d'hote is butter softened, chopped garlic, and parsley.

Next we make hollandaise sauce for chicken liver and herb pate, inredient for hollandaise sauce are butter( softened),  egg yolk, vinegar, black pepper, salt and pepper use sabayon method, after that we plating chicken liver and herb pate, garnish for this menu is orange ang parsley.

 Recipe chicken liver and herbpate

Ingredients:
- chicken liver. 500 g
- butter ( softened) 125 g
- onion( chopped). 1 pcs
- red wine. 2 tbsp
- onion ( dried and chopped ) 3 pickles
- capers. 1 tsp
- salt and pepper. a pinch


Procedure:
- wash the chicken liver, drain well and pat them dry on kithen paper.
- melt 50 gr butter in a large, heavy-based frying pan until it is bubbling. Add the onion adn fry gently until softeneg. Add the chicken liver and fry for about 10 minutes, stirring until just cooked through.
- stir the red wine into the mixture in the pan.
- til yhe liver mixture into a food processor or blender and blend until smooth and creamy, scraping the mixture down from the sides of the bowl if necessary. Atir in the chopped pickled onions, cappers and dill and season to taste.
- pack the pate into individual serving dishe or into a large pate dish and press it down in an even layer. Melt the remaining butter and pour it over the surface of the pate. Cover and chill for a lest 2 hours before serving with crisp, toast slices.