ASSEMBLY

 

1. (a) Place the induction pan on the cooker and turn to ¾ power and add the olive oil and roasted garlic to the pan. Allow to heat for 15 seconds.
2. (b) Once oil is heated add the pre-portioned ingredients and cook for 2 minutes or until chicken starts to brown on the edges.
3. (c) After 2 minutes add the rosemary sage sauce, white wine, squeeze lemon wedge, coarse salt & pepper mix, and mix thoroughly.
4. (d) Place the pasta in the bain marie for 30 seconds.
1. (e) Drain the pasta and add the noodles to the induction pan and mix well.
2. (f) Turn off your induction wok.
3. (g) Place into the appropriate bowl.
4. (h) Sprinkle julienne basil, grated parmesan, and parsley over the entrée.

JAMBALAYA FETTUCCINI

Large Bowl

Olive oil  1 fl oz

31/35 shrimp 10 each

Jambalaya pre-portion  2 bags

Marinara sauce  8 oz

Cajun seasoning4 shakes

Fettuccini 10 oz

GARNISH

Thai green onions 0.5 oz

Parsley Sprinkle

ASSEMBLY

Place the induction pan on the cooker and turn to ¾ power and add the olive oil to the pan. Allow to heat for 15 seconds.

 

1. (b) Place the shrimp in the induction pan for 1 ½ minutes. (Cook the shrimp until they lose their translucent color, ensuring they are cooked all the way through).

    

    

2. (c) Add the pre-portioned ingredients. Let cook for an additional 2 minutes and stir with metal tongs (you are looking to see that there is browning on the sausage).

 

 

3. (d) Add the marinara and cajun seasoning.

 

 

4. (e) Place the pasta in the bain marie for 30 seconds.

 

 

5. (f) Drain the pasta and add the noodles to the induction pan and mix well.

 

 

6. (g) Turn off your induction wok.

 

 

7. (h) Place into the appropriate bowl.

 

 

8. (i) Sprinkle parsley and thai green onion over the entrée.