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MENU-1
Consomme CarmenPoulet Saute ChasseurHaricots VertsPommes de Terre Lorette
1
Consomme Carmen
Prep. time 45minutes
Ingredients
White beef stock 1.5ltsOnions 75gmsLeeks 30gmsCelery 30gmsCarrots 20gmsTurnips 20gmsBeef mince 300gmsBay leaf 1noPeppercorns 4nosEggs 2nosVinegar 10mlTomatos puree 200mlTomatoes 25gmsBoiled rice 10gmsTruffles 4nosSalt to taste
Method:
1. Finely chop all the vegetables and mix with mince, add in egg white and mix thoroughly. Add into the stock along with vinegar, peppercorns, bay leaf and tomato puree.
2. Put the vessel over fire, keep stirring. 3. When it comes to boil, let a raft form and immediately simmer the flame. Simmer
for about 30 minutes. 4. Strain through a wet muslin cloth without disturbing the raft. Boil for 2 minutes
and season with salt and garnish with juliennes of tomato, boiled truffles and rice. 5. Serve hot.
Tips:
Ø Use chilled stock, vegetables and mince.
Ø Substitute beef stock and beef mince with chicken stock and chicken mince.
Ø Do not boil once the raft forms.
Ø Do not season with white pepper powder.
Ø Use fatless mince.
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Poulet sauté chasseur
Prep time 90minutes
Chicken with skin 1kgOnions 100gmsLeeks 100gmsCarrots 50gmsTomato concasse 300gmsSalt and pepper to tasteTarragon and chervil 1gmRed wine 20mlButton mushrooms 125gmsParsley 10gmsOil 50mlButter 20gmsRefined flour 20gmsMustard powder 2gmsTomatos puree 20mlFresh cream 5mlBrown stock 800ml
Method:
1. Disjoint the chicken into sauté cuts. 2. Apply salt, pepper, mustard, herbs and oil. Keep aside. 3. In a heavy bottom pan heat some oil and brown the carcass, add chopped carrots,
onions and stir for a minute. 4. Add in tomato puree and add stock, bring to boil and simmer for about 30
minutes. 5. Strain and keep aside. Sear the chicken in hot oil, remove and place in a tray. 6. Add stock and place in oven at medium heat for about 30 minute. 7. In a pan sauté mushrooms, add wine and left over stock. 8. Add concasse and simmer thicken with brown roux add little butter and finish
with cream. 9. Place chicken on a serving dish and pour the sauce over.
Garnish with chopped parsley.
Tips:
Ø Tomato paste can also be used along with concasse.Ø Do not overcook chicken or else it can become rubbery.
3
Haricots Verts
Prep time 30minutesIngredients:French beans 400gmsButter 30gmsSalt to tasteFreshly ground black pepper 2gms
Method:
1. Trim beans, if large divide into two. 2. Boil water with salt, add beans and cook until just tender. 3. Drain and refresh in cold water. In a heavy bottom fry pan, melt butter over
medium heat, add in drained beans and toss for 30 seconds. 4. Add salt and pepper. Serve as a side dish.
Tips:
Ø Boil the beans applying the principles of cooking green vegetables.Ø After boiling beans you may use ice water to cool down the beans.Ø Do not heat butter over high heat, the butter might get burnt to its low smoking point.
Pommes de Terre Lorette
Prep time 60minutes
Ingredients:
Potatoes 500gmsSalt and pepper to tasteFlour 20gmsBread crumbs 100gmsEgg 1noOil to fry
CHOUX PASTE-
Water 75mlButter 30gmsFlour 55gmsEgg ½
Method:
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1. Wash and rewash potatoes, cut roughly and boil in salted water, drain and dry over low heat.
2. Pass the potatoes through a sieve or a soup strainer, add seasoning and keep aside. Prepare choux paste in the following manner- bring water and butter to a boil, off the fire add in flour and mix with wooden spoon.
3. Cook over gentle fire until the mixture leaves the sides.4. Leave aside, when the mixture comes to a warm temperature mix in the egg. 5. Mix potato and choux paste and shape into crescent shape (24 pieces).6. Dust with flour, dip in egg, coat with bread crumbs and deep fry to a golden
brown colour.7. Serve immediately as a side dish.
Tips:
Ø Deep fry in hot oil.Ø Do not add egg to choux paste while hot.Ø Dry the boiled potatoes over gentle heat before mashing.
Menu 2
Waldorf SaladEscalope de Vollaile ViennoiseEpinards Au GratinPommes de Terre Bataille
5
Waldorf Salad
Prep time 10 minutes
Ingredients:Celery 25gmsWalnuts (slightly roasted) 25gmsSweet apple 1nosMayonnaise 45mlSalt n pepper to tasteLemon juice 15mlHoney 2-3ml (optional)Lettuce 4leaves
Method:
In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on a bed of lettuce.Garnish with sprig of parsley.
Tips:Ø 10 ml of cream may also be added with mayonnaise.Ø You may substitute mayonnaise with cream.
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Ø If lettuce is not available, substitute with shredded cabbage.
Escalope de Vollaile Viennoise
Chicken breast (boneless) 4nosEggs 2nosRefined oil 60mlBread crumbs 150gmLemon 1 noCapers 40gmChopped parsley 5gms Flour 15gms
Prep time: 30 minutes
Method:
1. Season the breasts, with salt and pepper. Dust in flour.2. Dip in beaten eggs and then coat with bread crumbs.3. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or
twice till cooked.4. Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.
Tips:
Ø Slightly flatten the breast if too large.Ø After cooking the dish should be served immediately or else it will lose its crispness.Epinards au GratinPrep time : 20 minutesIngredients:Spinach leaves 1/2kgSalt and pepper to tasteButter 30gmsNutmeg a pinchCheddar cheese 50gmsMethod: Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop. Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg. Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander until browned on top. Serve.Tips:Ø Wash spinach 3-4 times thoroughly.Ø Bring water to boil before adding in spinach. Do not cover with lid.Ø Melt butter over low flame.Ø Do not add salt while tossing.Pommes de terre Bataille
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Prep time 30minutesPotatoes large 500gmsSalt and pepper to tasteOil to deep fryChopped parsley 2 sprigs
Method:
Wash, peel and rewash potatoes. Cut into cubes ½ inches. Boil in salted water until almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve immediately as a side dish.
Tips:
Ø Cut potatoes into even shape.Ø Boil potatoes starting with cold water.Ø Do not over boil.Ø Pat dry potatoes in a neat and clean cloth before putting in hot oil.Ø Place the potatoes over an absorbent paper after frying to soak excess oil.
Menu 3
Crème DubarryDarne De Saumon Grille avec Paloise SaucePommes deterre FondantesPetits Pois a la flamande
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Crème Dubarry
Prep time: 45 minutes
Ingredients:
Cauliflower 250gmsOnions 50gmsCinnamon 1stickVeg stock 750ml
BECHAMEL
Butter 15gmsRefined flour 15gmsMilk 250mlCream 50mlSeasoning to taste
Method:
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1. Wash and break cauliflower into flowerets. 2. Keep a few for garnish. Peel and chop onions. 3. Put onions, cauliflower, and cinnamon into a pan with vegetable stock. 4. Cook till tender. Strain, remove cinnamon and puree the cauliflower. 5. Put puree into the stock. 6. Prepare white sauce and add to the soup. 7. Bring to boil and strain the soup.8. Reboil, add seasoning. Just before service reheat soup, remove from heat and add
in cream. 9. Serve hot, garnish with flowerets of cauliflower boiled in salt water.
Tips:
Ø white sauce is the general name for béchamel,it is also available in stores.Ø You may substitute vegetable stock with chicken stock.Ø Cinnamon goes very well with cauliflower.
Darne De Saumon Grille avec Paloise Sauce
Prep time 45minutes
Ingredients:
Salmon 500gms
Marination:
Oil 30mlLemon 2nosSalt and pepper to tasteMustard powder 1/4tspn
SAUCE PALOISE-
Salted butter 100gmsEgg yolk 1nosPeppercorns crushed 4nosVinegar 15mlBay leaf 1noMint leaves 20gms
Method:
Wash, clean and descale the fish. Remove fins, tail and head. Cut the fish into neat darne. Wash the darne. Dry in a neat and clean cloth and marinate the fish for about 15-20
10
minutes. Cook the fish over grill bars or on a hot plate. Place on a plate and serve with sauce paloise. To prepare sauce paloise, prepare hollandaise sauce and add in washed and chopped mint leaves. Garnish with parsley sprig and serve hot.
Tips:
Ø Do not overcook fish.
Pommes deterre Fondantes
Prep time 25minutes
Ingredients:
Potatoes (medium sized) 500gmsButter 30gmsSalt and pepper to tasteParsley 2sprigs
Method:
1. Wash, peel and shape potatoes into shape of olive.2. Cook in salted water till done. Drain. Do not refresh. 3. Melt butter over slow flame without browning.4. Toss potatoes for about 30 seconds. 5. Add seasoning, chopped parsley and serve hot as a side dish.
Tips:
Ø Use a paring knife to shape the potatoes.Ø Make sure that the potatoes are completely immersed in the liquid while boiling.
Petits Pois a la flamande
Prep time 25minutes
Ingredients:
Peas 500gmsCarrots 200gmsButter 20gmsMint 1 sprigSalt to tasteCastor sugar/powder sugar 5gmsMethod:
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1. Shell and wash peas. Cook in boiling salted water with a sprig of mint until tender.
2. Drain and refresh. 3. Cut carrots into neat dices. 4. Cook in water till done. 5. Drain and refresh. Melt butter and toss both vegetables together. 6. Add sugar. Serve hot.
Tips:
Ø Boil peas and carrots separately.Ø Mint imparts flavor to the dish.
Menu 4
Cabbage ChowderPoulet a la RexRatatouilleMarquise Potatoes
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Cabbage Chowder
Prep time: 45minutes
Ingredients:
Cabbage 200gmsOnions 50gmsTomatoes 100gmsCapsicum 20gmsWater 600mlButter 10gmFlour 10gmMilk 200mlProcessed cheese 20gmsPaprika a pinchSalt and pepper to taste
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Method:
1. Prepare and chop vegetables finely. 2. Put vegetables in water and boil for 15 minutes. 3. Prepare white sauce and add to the soup. 4. Add seasoning, paprika and cheese. Stir till cheese melts. Serve hot.
Tips:Ø You can replace water with either vegetable stock or chicken stock.
Poulet a le rexPrep time: 90 minutes
Ingredients:
Chicken 1nosMushroom 100gmsCream 50mlCapsicum 50gmsParsley a few sprigsSalt and pepper to tasteBread 2 slicesButter 25gms
VELOUTE-
Butter 15gmsFlour 15gmsStock 300ml
Method:
1. Poach chicken with bouquet garni and mirepoix. 2. Cool, debone and dice 1”. Chop mushrooms and capsicum. Sauté mushrooms and
capsicum in butter. Add diced chicken and veloute.3. Check seasoning. Add in cream. 4. Trim the sides of bread and shallow fry in a pan till golden and crisp. 5. Place portions of chicken mixture on fried bread and serve immediately garnished
with chopped parsley.
Tips:
Ø Chicken may also be cut into strips.Ø Cooking by poach method ensures that the chicken stays soft and juicy.
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Ø White wine may also be added.
Ratatouille
Prep time:60minutes
Ingredients:
Capsicum 150gmsTomatoes 300gms Veg marrow 10gmsEgg plant 150gmsOnions 50gmsOil 20mlGarlic 1 podSalt and pepper to tasteBread 2 slices
Method:
1. Prepare tomato concasse. Peel marrow. Discard seeds, cut into dices. Parboil. Keep aside. Peel onions, slice finely. Fine chop garlic. Thinly slice brinjals or dice.
2. Apply salt. Heat oil till very hot. Add the onions and green capsicum. 3. Sauté lightly, add the parboiled marrow and aubergine . continue cooking. Season
with salt and pepper. Stir in concasse and chopped garlic. 4. Cover pan. Simmer until marrow and aubergines are cooked stirring occasionally.5. Serve hot, surrounded with triangles of croutons/toast.
Tips:Ø Olive oil and garlic is a must for this dish.
Pommes de terre marquise
Prep time: 45minutes
Ingredients:
Potatoes 300gmsSalt and pepper to tasteEgg 1/2noEgg yolk 1noTomatoes 125gmsGarlic 2-3 flakesOil 5ml
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Method:
1. Prepare mashed potatoes (as for pommes de terre a la crème).Season. 2. Add in egg yolks. Prepare tomato concasse. 3. On a greased baking sheet pipe the potatoes being hollow in the centre. 4. Set them in a hot oven/salamander for about 3 to 5 minutes. 5. Remove and brush over the beaten egg. 6. Return to oven/salamander and cook till light brown. Fill the cavity with tomato
concasse.
Tips:
Ø 20ml of milk and a pinch of nutmeg will improve both flavor and texture.
Menu 5
Barquettes AssortisChicken StroganoffPommes de terre Persillee’sRiz Pillaf
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Barquettes Assortis
Prep time:60 Minutes
Ingredients:
For barquette shells:
Margarine/butter 45gmsSalt to taste
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Refined flour 90gmsChilled water to bind (10ml)Filling-Baked beans 50gmsOil 10mlPeppercorns (crushed) 4nosGarlic 4flakes
Method:
1. Prepare short crust paste. Line the barquette moulds (boat shaped) and blind bake in oven 225 degrees C.
2. Demould, keep aside. For filling, heat oil, sauté finely chopped garlic, crushed peppercorns slightly.
3. Add in baked beans and sauté for a minute. 4. Fill the barquettes with the prepared filling:5. Garnish with juliennes/diamonds of capsicum. Serve hot or cold.
Tips:Ø Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and garnished approximately.Ø Grease the shortcrust moulds with a little oil and then dust with flour, this will prevent the paste from sticking.
Chicken Stroganoff
Prep time:45 Minutes
Ingredients:
Chicken breast 2pcsRefined flour 10gmsSeasoning to tasteSage 1gmThyme 1gmOlive oil/ Refined oil 15mlButter 10gmsOnions 50gmsGarlic 4-6 clovesWhite mushrooms 100gmsChicken stock 1oomlCream 75mlGherkins 2pcsChives 5gmsMethod:
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In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips. Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings sauté very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes. Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in julienned gherkins. Serve with rice, garnished with chives.Tips:Ø Substitute chicken with beef.
Pommes de terre Persillee’s
Prep time:30 Minutes
Ingredients:
Potatoes 500gmsSalt to tasteButter 30gmsParsley a few sprigs
Method:
1. Wash, peel and again wash potatoes.2. Cut into cubes (1/2”). 3. Cook in salted water till done.4. Drain well. (Do not refresh) mix in melted butter and chopped parsley. Serve as
accompanying dish.
Tips:Ø Cut potatoes into roundels as well
Riz PilafPrep time:30 Minutes
Ingredients:
Rice (long grain) 200gmsWhole spices 3gmsStock/water 360-400mlSeasoning to tasteOil 20mlMethod:
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1. Pick, wash and soak rice for about 45 minutes. 2. Drain water and dry rice, without breaking the grain.3. Heat oil. Crackle whole spices. 4. Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add
in hot liquid. Bring to boil. 5. Cover lid and simmer till water level comes to level of rice. 6. Stir once carefully. Finish off the rice in the oven.
Tips:Ø Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk. Ø Avoid using sticky rice.
Menu 6
Duchess NantuaPoulet Saute MarylandBanana FrittersCorn galletPommes de terre Croquettes
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Duchess Nantua
Prep time:90 Minutes
Ingredients:
Choux paste-
Water 80mlButter 20gmsSalt to tasteRefined flour 50gmsEgg 1noNutmeg a pinchFor filling-Mayonnaise 50mlOnions (chopped) 5gms
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Tuna fish 30gms
Method:
1. Prepare a choux paste in the following manner. 2. Bring water to boil, add butter.3. Then slowly add the refined flour, mix with wooden spoon. When paste starts
leaving the sides, add egg.4. Put the mixture in a piping bag and pipe out on a baking tray. 5. Bake for about 30 minutes in a moderate hot oven. 6. Cool, prepare the tuna filling and pipe inside the baked choux paste. 7. Garnish with a sprig of Parsley and serve as a starter or as a side dish.
Tips:
Ø It is advisable to press the tuna through a fine sieve for a better texture
Poulet Saute Maryland
Chicken 1noRefined flour 15gmsEggs 2nosBread crumbs 100gmsClarified butter 150mlSeasoning to taste
Method:Clean and cut chicken into sauté cuts. Pat dry in a cloth. Season. Dust in seasoned flour, dip in eggs and apply crumbs. Shallow fry in hot clarified butter till brown. Serve with fried bacon, fried bananas and corn gallet. Garnish with chopped parsley.
Tips:
Ø Can be served with browned bacon rashers also.Ø If slightly raw from inside, chicken can be finished off in the oven.
Banana FrittersPrep time:30 Minutes
Ingredients:
Bananas 1nosMilk 50mlFlour 30gmsEgg ½
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Oil to fryBaking powder a pinch
Method:
1. Peel banana, ½ lengthwise and cut into long pieces.2. Prepare a batter with flour, egg and milk and baking powder. 3. Immediately dip slices of bananas in batter.4. Deep fry. Drain.5. Serve as accompaniment with chicken Maryland.
Tips:
Ø Serve immediately or else it will lose its crispness.Ø After frying place the fritters over an absorbent paper so as to soak the excess oil.Ø Do not use over ripe bananas.
Corn gallet
Prep time:20 Minutes
Ingredients:
Flour 100gmSalt 2gmPowder sugar 5gmButter 5gmsWater 60mlBaking powder a pinchEgg 1noCorn on the cob 1nos
Method:
1. Remove the corn from the cobs and boil in water till cooked.2. Mix the ingredients into an ordinary paste, keep in a cool place for at least half an
hour and then mix it. 3. Hot a hot plate, apply a little oil and spoon out into macrroon shape, cook till
done.4. For the corn, take out the grains from the cob and boil in salted water, coarsely
crush and mix in the paste.
Tips:Ø Add a pinch of nutmeg in the paste for a better flavor.Ø After boiling the corn coarsely crush the corns.
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Pommes de terre Croquettes
Prep time: 45 Minutes
Ingredients:
Potatoes 300gmsSalt and pepper to tasteEgg yolks 1 noButter 15gmsEgg 1noR.flour 10gmsBread crumbs 50gmsOil to fry
Method:
1. Prepare mashed potatoes. 2. Add seasoning, butter and egg yolk. Roll out into neat cylindrical shape about 2”
length. Paner the potatoes.3. Deep fry in hot oil till golden brown.4. Drain on an absorbent paper and serve hot.
Tips:Ø Flavor the mashed potatoes with a pinch of nutmeg.Ø Serve immediately as a side dish after deep frying.
Menu 7\
Kromes kies Sole WalewskaPommes de terre lyonnaiseFungi Marirati
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Kromeskies
Prep time:1 HourIngredients:Minced cooked chicken 150gmsHam (optional) 30gmsMushrooms 30gms Panada (10gm butter,10gm flour and 100ml milk) 100mlBacon(optional) 75gmsParsley a few sprigs
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BATTER:
Egg 1nosRefined flour 100gmsMilk 100mlSugar a pinchFresh yeast 7gms
Method:
1. Cream yeast and sugar. 2. Add warm milk. Add to beaten egg. Fold in flour.3. Mix well and allow to rise for 1 hour. 4. Mix chicken, chopped ham and boil chopped mushroom with panada.5. Season and form with small balls or cylindrical shape (3/4”length).wrap in thin
strips of bacon. Dip in batter and fry in hot oil till golden brown. 6. Drain and garnish with fried parsley. Serve tomato sauce separately.
Tips:
Ø For making panada, cook butter and flour over slow flame until sandy in texture.Ø Add in milk, stir and cook until the mixture attains semisolid consistency
Sole Walewska
Prep time: 45 Minutes
Ingredients:
Sole fillet 200gmsPrawns 4nosButter 10gmsTruffles 4-6 slicesFor Mornay sauce-Butter 10gmsRefined flour 10gmsMilk 200mlCheese 20gms
Method:
1. Cut the sole fillet into neat supremes. 2. Shallow poach in court bouillon/fish stock.
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3. Drain, arrange on a suitable dish, surround with 3 nice tails of prawns which have been deveined, cut in ½ lengthwise and cooked gently with little butter and slices of truffles.
4. Coat with light mornay sauce and glaze quickly.
Tips:
Ø Avoid boiling and overcooking fish
Pommes de terre lyonnaise
Prep time:30 Minutes
Ingredients:
Potatoes 400gmsSeasoning to tasteOnions 125gmsOil/butter to shallow fry
Method:
1. Wash peel and slice the potatoes into ¼ cm thick slices. 2. Rewash. Parboil in salted water. Drain. 3. Dry in a neat and clean cloth. Shallow fry the potatoes in a frying pan until golden
brown on both the sides. 4. Cut onions into thick roundels and shallow fry in the same oil. Add to the
potatoes. Season and serve hot.
Tips:
Ø Potatoes may be finished of in the oven also
Fungi Marirati
Prep time:30 Minutes
Ingredients:
Mushrooms 150gmsOnions 25gmsGarlic 4-6 cloves
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Refined flour 5gmsButter 10gmsSeasoning to tasteMilk 150mlFresh cream 20mlParsley a few sprigs
Method:
1. Wash and thickly slice the mushrooms. 2. Melt butter in a sauté pan, lightly sauté finely chopped onion and garlic. 3. Add in mushrooms and sweat the mushrooms for 2minutes. 4. Add in flour, stir for a minute over gentle fire. Add in milk, and cook till sauce
thickens. 5. Add seasoning. Finish off by adding in fresh cream.
Tips:
Ø For better result use 3-4 different variety
Menu 8
Salade de TomatesPoulet a la KeivButtered PeasMashed potatoes
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Salade de Tomates
Prep time: 20minutes Ingredients:Tomatoes 250gmsLettuce 4 to 6 leavesDressing-Salad oil 30mlVinegar 10 mlSeasoning to tastePowder sugar 5gmsFrench mustard 1/4tspnGARNISHOnion rings 4 to 6nosMethod:Blanch tomatoes, deskin. Quarter them horizontally and remove the seeds. Cut into very thin strips, arrange over a bed of lettuce, sprinkle dressing and surround with ring of onions.Tips:
If lettuce is not available, serve in cabbage cups. Tomatoes may also be sliced into roundels.
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Poulet a la KeivPrep time:45 minutes
Ingredients:
Chicken breasts 2nosBread crumbs 50gmsEggs 2nosButter 100gmsSalt and pepper to tasteFlourGarlic finely chopped 6-8 clovesChives finely chopped 5gmsMarjoram finely chopped 5gms
Method:
Place each chicken breast between 2 sheets of wax paper and slightly beat or cut a horizontal pocket into both chicken breasts. Mix butter, garlic, chives and seasoning and stuff into the breasts. Seal the sides by brushing egg on. Refrigerate for about1/2hr.dust lightly with flour, dip in beaten egg and roll in bread crumbs. Deep fry until golden. Remove and place on an absorbent paper. Dish out on a plate and serve a la minute.
Tips:
Ø Use chilled butter before stuffing it in the breast.Ø Use small breast for frying, large breast may not cook properly.
Buttered PeasPrep time: 20minutesIngredients:Fresh peas 400gmsButter 30gmsSeasoning to tastePowdered sugar 5gmsMethod:Shell and cook the peas in boiling salted water. Drain and refresh. Melt butter and toss the peas for about a minute. Add seasoning and powder sugar.Tips:Ø While boiling peas, add 2-3 sprigs of mint in the water.Mashed potatoesPrep time:30 minutesIngredients:
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Potatoes 300 gmsSeasoning to tasteNutmeg a pinch (grated)Butter 30gmsMethod:Wash, peel and rewash potatoes. Boil in salted water till done. Drain and dry over a low flame. Mash with a wooden spoon, pass through a sieve. Add in seasoning melted butter and nutmeg. Stir with a wooden spoon to make smooth and fluffy. Scoop out on to a plate. Serve hot.Tips:Ø Completely immerse the potatoes in water while cooking.Ø After draining, do not refresh the potatoes.
Menu 9
Quiche a la LorraineRoast ChickenMint SaucePommes de terre Parisienne
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Quiche a la Lorraine
Prep time: 90minutes
Ingredients:
Short crust-Refined flour 120gmsButter 60gmsChilled water 15-20mlFilling-Egg 1nosCream 125mlBacon 50gmsHam 50gmsCheese 50gmsSeasoning to taste
Method:
Line a plain or fluted flan case with ordinary short crust paste. Cover the base with thin rashers of bacon and ham which has been slightly sauté in little oil.
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Cover with thin slice/dice of cheese. Fill the flan with a mixture of egg, cream and seasoning. Bake in a moderate oven for about 30-35 minutes and into triangles whilst just warm.
Tips:
Ø Fill the flan mixture till the top.
Roast Chicken
Prep time: 2Hours
Ingredients:
Chicken 1noMire poix 250gms
MARINATION-
Oil 30mlWorcestershire sauce 20mlSeasoning to tasteHerbs 1/2gmMustard powder 1/4tspn
Method:
Marinate in the marinade overnight. Prepare chicken for roasting. Place the chicken over a bed of mirepoix vegetables. Roast in the oven for 75minutes, basting frequently. Disjoint, place on a plate or a platter and serve with accompanying vegetables and a sauce.
Tips:
Ø For better results use olive oil and add white wine in the marination.Ø Advisable to use chicken with skin.
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Mint Sauce
Prep time:20minutesIngredients:Mint leaves 25gmsBrown/castor sugar 10gmsVinegar 20mlSeasoning to tasteWater 15ml
Method:
1. Chop mint leaves after washing. 2. Place in a basin and mix in sugar, vinegar and water. 3. Mix all the ingredients. Serve with hot or cold roast lamb.
Tips:
Ø Use brown sugar and malt vinegar.
Pommes de terre Parisienne
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Prep time:25minutes
Ingredients:Potatoes (large) 500gmsSeasoning to tasteParsley 2sprigsMeat glaze 20mlOil to fry
Method:
1. Peel, wash and scoop out potatoes the size of a large ball.2. Boil them in salted water. Drain. Deep fry. 3. Roll them in melted pale meat glaze and sprinkled with chopped parsley.
Tips:
Ø Can be prepared without meat glaze.
Menu 10
Scotch BrothFish ‘n’ ChipsGlazed Carrots and TurnipsButtered Beans
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Starter & Salads ( Spicy Mushroom Salad )
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Spicy Mushroom Salad
SPICY MUHROOM SALADBase: lettuceBody: 60gms boiled button mushroomsDressing: 10ml salad oil + 15ml vinegar + salt +pepper + mustard powder + 5 drops tobasccoGarnish: coriander sprigs, chili flakes
Starter & Salads
Starter & Salads have become an integral part of our diet of late. With the
changing lifestyle, our body needs less calories. Salads provide us roughage. In
addition it stimulates our appetite. Salads and Starters are very simple to
prepare. They may be prepared from leftovers available in the kitchen. Various
Combinations and new presentations may be tried out. Ideally the portion size
should be 75 gms. Salads can be served as a starter or as a side dish with the
main meal
Salads is an excellent food during the summer.
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Spicy Rajma Salad
1) Base: Juliennes of capsicum, Carrot, Cucumber, Roasted Pappadum Cones2) Body: Boiled Kidney Beans (Rajmah), Dices of Onion, Capsicum & Tomatoes3) Dressing: Salad Oil 20ml + Lemon Juice 10ml + Chopped Green Chillies + Salt + Chaat Masala4) Garnish: Sprig of coriander, Lemon Star
Corn & Vegetable Salad
Base : LettuceBody : 40 gms Boiled Corn, 10 gms diced onion, 10 gms diced Capcicum, 10 gms diced TomatoesDressing : 15 ml Olive oil + 5 ml Vineger + Salt + Pepper + Mustard Powder
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Garnish : Green Chillies and Coriander Leaves
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Julienne SaladJULIENNE SALADBase: crisp lettuceBody: juliennes of 20gms cucumber (deseeded) + 20gms carrots +15gms capsicumDressing: 15ml salad/ olive oil + salt + pepper + French mustard powderGarnish: tomato flower, parsley/coriander sprig
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