The task was to make two entrees using chicken breast, risotto and velouté, also to take pictures of them. I used velouté to make the sauces on both plates.
Entree #1 Jerk Chicken with homemade jerk seasoning, coconut risotto, pickled carrots and red bell peppers, and a parsley emulsion
Entree #2 Chicken Breast stuffed with Andouille Sausage, Corn Maque Choux, Fried Curry Risotto Quenelles, and a Marsala Demi Glacé
Sorry I haven’t been posting a lot, I’ll try to get back to it! Just wanted to share this! 😊🍚🍴