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Russian salad( Salade Russe) ( Salade de legumes) (vegetable Salade)
Ingredients
Peas (shelled) 200gms
Carrots (diced), peeled 250gms
French beans (stringed and cut) 250gms
Turnip (peeled and cubed), boiled 100gms
Mayonnaise sauce200ml
 vinaigrette 1 tbsp
1 Tbsp Salt
1 Tbsp Black pepper, powdered
1 Tbsp Mustard powder

Method of preparation

1.      Boil or steam the chopped vegetables, to bite like consistency, drain and chill.
2.      When cool, mix the vinaigrette and mayonnaise sauce, salt, and black pepper and mustard powder.
3.      Chill and serve.

https://youtu.be/lhBXn3S2c8k 
Puree lentil soup
Ingredients
oil 30 ml
Onion diced 50gms
Garlic diced 2 cloves
Diced tomatoes1nos
Chicken stock 800-900 ml
Red lentils 200gms
Tomato paste 60gms
1 1/2 tbsp dried mint
Potato diced 200 gms
Sweet paprika 15gms
Salt more to taste

Method of preparation

  1. Heat olive oil in a large soup pot. Add onion and stir, cooking until translucent. Add garlic and sauté for one additional minute.
  2. Add all other ingredients to the pot. Bring to a boil and then reduce to a low boil/simmer.
  3. Simmer for 30-40 minutes or until lentils and potatoes are soft. Transfer in batches to a blender and blend until smooth (or use a stick-blender to blend directly in the pot).
  4. Serve with warm pita bread for dipping.

https://youtu.be/GM8eltH98NE 


Fillet de Poisson Colbert
Ingredients
Fish 500gms
Milk 20 ml
Seasoned flour 15gms
Bread crumbs 30gms
Fat to fry
Egg 1nos
Method of preparation
1.      Clean and fillet the fish
2.      Dip in milk and refined flour.
3.      Coat with beaten egg and breadcrumbs.
4.      Deep fry in hot fat and serve crisp with maitre de hotel butter.
5.      For maitre de hotel butter (parsley butter) Soften butter in a bowl. Grate in zest from half the lemon (keep other half for garnish). Add parsley and a squeeze of lemon juice. Mix well, then form butter into a roll (about 2.5cm/1in round) in paper or foil and chill until firm. Cut into slices. Serve with each piece of fish.


Jardinière de legumes
Ingredients
Carrots 200gms
French beans 200gms
Broccoli 200gms
Butter 30gms
Sugar 10gms
Salt& pepper to taste
Method of preparation
1.      Wash and string beans and cut into jardinière. Peel carrots wash cut into jardinière. Cut Broccoli into florets
2.      Boil beans, Broccoli and carrots separately in hot salted water and refresh.
3.      Heat butter in pan and add carrots, broccoli  and beans.
4.      Add sugar and season, sauté for a while until sugar is melted.
5.      Serve hot.

https://youtu.be/Ml1W1trUpJs 

Pommes croquettes
Ingredients
Potato 500gms
Salt and pepper to taste
Oil to fry
Egg yolk 1nos
Flour 30gms
Butter 25 gm
Method of preparation
1.      Wash, peel and rewash potatoes.
2.      Cut into even roundels and cook in salted water until done.
3.      Drain off water, cover and return to low heat to dry out the potatoes.
4.      Mash with potato masher and pass through the sieve.
5.      Add egg yolk and butter and mix well with a wooden spoon.
6.      Correct seasoning and mold into cylindrical shapes of 1 x 2 inches.
7.      Pane and shape well. Deep fry in hot oil until golden brown in colour.
8.      Drain off extra fat and serve hot and crisp.


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