Page 78 - YC Cooking School

4 potatoes, peeled

Vegetable oil, for deep frying
Salt

For the béarnaise sauce

Reduction
1 ½ cups (375ml) water
1 ½ cups (375ml) white wine
1 ½ cups (375ml) white wine vinegar

10 green peppercorns
½ cup (125ml) onions, finely chopped

Sauce
250g butter

3 egg yolks
50ml béarnaise reduction
10g fresh tarragon, roughly chopped
Salt

For serving

30g rocket

Tools

Knife
Mandolin
Chopping board

Roasting pans
Pot
Saucepan
Slotted spoon or spider
Stainless steel mixing bowl
Whisk

What to do:

For the roast chicken

1. Preheat the oven to 200ºC.
2. Season the chicken liberally with salt, pepper and olive oil.

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