Before I continue, I would like to give a BIG shout-out to @progressivechef for hosting such an exciting challenge which is the #steemit-ironchef challenge and also to all the great people from this community who has been supporting this initiative by either joining the challenge itself, sponsoring the awards, creating a related sub-initiative,commenting, voting or resteeming #steemit-ironchef related posts. Everyone is welcome to participate in this challenge and if you are interested to know more or even join this challenge yourself, you can check out the links here & here. Please also check out my friend @perennial's submission of the same challenge.

PRODUCTS USED

Roasted Chicken with Orange Butter

Orange
Butter
Sugar (to taste)
Salt (to taste)
Pepper (to taste)
Oregano Herb (dried)
Chicken Whole Thigh
Potato
Mixed Salad

Orange Soufflé

3tbs Orange Juice
5 1/2tbs Milk
2tbs Granulated Sugar
1 1/2tbs All Purpose Flour
56gm Egg White
1/2tsp Brown Sugar Syrup
1tbs Butter (melted)
Icing Sugar
Mixed Fruits

Orange Juice was the only thing that came to me when I first read of the main item for this week's challenge. Nevertheless, I told myself to take this opportunity to have fun with it. As my mind was thinking what can I do with oranges while doing other work, the thought of orange and chicken came to me and I thought: wow, that sounds interesting! Thus I decided to make an orange flavoured butter to go with a simple roasted chicken and after I was done with my butter, I noticed that I had some leftover orange juice and not wanting to waste it, I then decided to try making a sweet dish with the juice and when I think of sweets, one of the item that I can think of is, yup, as you've guessed-soufflé !

PROCESS

Roasted Chicken with Orange Butter

Firstly, I allow the butter to soften, and then in a bowl, I took about 1/4 butter and added a little salt, coarse black pepper, dried oregano herbs, sugar and about 1tbs of fresh orange juice (on my first attempt, I tried to use maple syrup instead of sugar just to see how will the taste be and oh my goodness, I would personally NOT recommend that, lol).

I then pour the ingredients in a small pan and melted the butter using low heat so that the butter can mixes well with the rest of the ingredients.

I prepared a ramekin dish with parchment paper/baking paper in it as the butter was melting.

I then poured the melted butter into the ramekin dish and instead of the chiller, I kept it in the freezer to fasten the harden process.

In a mixing bowl, I sprinkled a little salt, pepper and dried oregano herbs onto the chicken thigh and rubbed it well.

I then pan-seared the chicken thigh before roasting it.

I roasted the chicken thigh for 25min at 200°c the first time and then another 10min to make sure it is cooked well.

I washed and cut the potatoes into thin strips.

Using the oil from the chicken thigh earlier, I arranged the potato strips around the pan and pan-seared the potatoes using medium fire. I then flipped the potatoes to the other side using a rubber spatula and pan-seared it as well until brown.

I arranged the potatoes in the center of the plate, and I locate the roasted chicken on top of the potatoes, I added some mixed salad at the side and topped it off with the orange butter I made earlier.

Orange Soufflé

I first coated the inside of a cup-sized bowl with soften butter and granulated sugar.

In a bowl, I mixed 1 1/2tbs of milk, 1 1/2tbs of granulated sugar and 1 1/2tbs of all purpose flour together with a whisk.

I then heated up the remaining milk with low heat, stirring constantly to avoid clumps. After the milk is heated, I slowly mixed in the flour mixture earlier into the hot milk.

I brought the mixture into the pan again and with low heat, continued stirring until the mixture became a thick paste. I then add in the brown sugar syrup and 3tbs of orange juice and mixed them well.

In a separate bowl, I whisk the egg white with a hand blender. When it starts to foam, I slowly added in the remaining granulated sugar while continuing to whisk the egg white.

I whisked the egg white until it becomes a meringue. I then gently fold the meringue and flour mixture together making sure not to over-fold them.

I filled the cup-sized bowl with the mixture and set the microwave-oven to 180°c for 30min and baked the soufflé.(I took the soufflé out at the 25min mark just to see if it will hold it's shape, turns out I should have kept it there for a full 30min instead. Nevertheless, the flavour and texture was not affected.)

I garnished the top with icing sugar and grated a little orange zests on top of the icing sugar. I then prepared some mixed fruits to accompanied the soufflé.

RESULT

All in all I would say the combination of the butter and chicken was surprisingly very good and the soufflé tasted wonderful!! I am glad I joined this challenge as it stimulates my mind to always try to step out of my comfort zone and try mixing and matching different ingredients together to create something that not only is refreshing but also delicious!

LAST BUT NOT LEAST

I HOPE THIS HAS BEEN AN ENJOYABLE AND ENTERTAINING READ! THANKS FOR DROPPING BY!!

Steemit Iron Chef 2017 #13: Roasted Chicken with Orange Butter; Orange Soufflé

PRODUCTS USED

Roasted Chicken with Orange Butter

Orange Soufflé

PROCESS

Roasted Chicken with Orange Butter

Orange Soufflé

RESULT

LAST BUT NOT LEAST

I HOPE THIS HAS BEEN AN ENJOYABLE AND ENTERTAINING READ! THANKS FOR DROPPING BY!!