Brunch...late for breakfast but still early for a perfect lunch....
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| An earthy meal, stuffed chicken roll and potato cheese layer |
Brunch is an exceptionally common especially during weekends in which people do not need to hustle up in preparing their breakfast. In fact, they will opted to have it rather late in the morning and save themselves to cook another meal for their lunch. Normally, a perfect brunch incorporates breakfast element that enjoyed together with slightly heavier savory dish. However, out of simplicity, most people regards their brunch as lunch meal that is taken before conventional lunch time.
Dating back to 1896, the term "brunch" believed to be coined by Guy Beringer in his article of Brunch: A Plea which was published in Hunter's Weekly and was later became a popular word among students.Since then, brunch almost replace breakfast and lunch altogether. As with the rest of the people that consider weekend should be started as late as possible, i.e: remains in one's comfort of blanket before actually move around to do weekend's chores, I found the idea of having brunch instead of early morning breakfast very much alluring... Wake up around 11.30 am, which was considerably late, however, I manage to come up with fantastic brunch, a combination of oven baked potato cheese layer and oven baked stuffed chicken roll bathed in chicken stock.
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| My version of baked potato cheese layer |
- one whole potato, cut into chip
- cream cheese
- grated Parmesan
- two eggs, separate egg white and yolks
- chopped dill
- butter
Methods
- Cooks egg yolks, cream cheese and butter slowly using hot water bath and stirs continuously to prevent crumble formation.
- Removes from heat once thick curd is formed. Mixes grated Parmesan and chopped dill into the curd. Seasons well with salt.
- Add potato chips into the mixture and coats the chip evenly. Transfer into baking container. Bakes the potato cheese layer in 180°C for 20 minutes.
- Serve while still warm.
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Ingredients
- half of chicken breast with intact skin, cut into thin fillet
- stuffing-chopped dill, chopped parsley, chopped garlic, chopped onion and black pepper
Methods
- Marinades chicken fillet with salt, black pepper and seasoning. Spreads the fillet evenly on flat surface.
- Mixes all the stuffing ingredients and seasons well with salt and seasoning. Place the stuffing mixture onto the fillet.
- Rolls the fillet and tie with strings to hold the shape.
- Browns the rolled chicken fillet in a frying pan until the skin is crispy in texture.
- Transfers into oven and bakes in 180°C for 8 minutes.
- Rest the chicken before cutting. Can be served with chicken juice
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| Served with golden colored chicken stock |
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