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Menu 3


MENU 3
Fruit Salad
Ingredients
Mixed fruit Cut into dice or slice 400 gms
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
Beetroot salad
Ingredients
Beet roots: 400g
Fresh parsley: 2 Tb spoon chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender( 25 minutes).
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
Green Salad
Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml

Method

Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.
Consommé Brunoise
Ingredients

Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek

Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Re boil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.
 Oeufs En cocotte
Ingredients
Butter 25gms
Salt, pepper
Eggs 04 nos
Methods
1.       Butter four eggs cocottes.
2.       Break an egg carefully into each.
3.       Place the cocottes in a sauté pan containing 1cm water.
4.       Cover with a tight fitting lid, place on a fierce heat so that the water boils rapidly.
5.       Cook for 2-3 minutes until the eggs are lightly set and serve.

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