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Menu 8

MENU 8
Lentil and  cheese salad


Ingredients
Lentil 100gms
Bay leaf 1
Spring onion finely chopped 4nos
Red pepper finely chopped
Chopped parsley 1tbs
Cherry tomatoes sliced in half 400gms
Goat cheese 100gms
Dressing
Oil 01 tbsp
Balsamic vinegar 01 tbsp
Honey 2tbsp
Garlic clove chopped 01nos
Method of preparation
Rinse the lentils and place in sauce pan. Add the bay leaf, cover with water, and bring to boil, simmer for 20-30 minutes until tender.
Drain, place in a bowl. Add the spring onions, red pepper, parsley and cherry tomatoes, mix well.
Whisk together in a bowl, oil vinegar, honey, garlic and stir into the lentils. Serve on a bed of lettuce with the goat cheese sprinkled over.

Crème de legumes ( Cream of vegetable soup)

https://youtu.be/NzldOxUsyT8 
Ingredients
Mixed vegetable (onion, turnip
, leeks, celery)  300gms
Butter 50gms
Flour 25gms
Béchamel 500ml
Potatoes 100gms
Bouquet garni 1nos
Salt &pepper to taste
 croutons
Method of preparation
Peel, wash and slice all the vegetable except the potatoes.
Cook gently in the butter in a covered pan without coloring.
Mix in the flour and cook slowly for a few minutes without coloring, cool slightly.
Mix in the hot stock. Stir and bring to the boil.
Add the sliced potatoes, bouquet garni and season.
Simmer for 30-45 minutes, skim when necessary. Remove the bouquet garni.
Liquidize or pass through a sieve and then through a medium strainer.
Return to a clan plan, add béchamel and re boil. Correct the seasoning and the consistency.
Serve with croutons separately.

Navarin dágneau (Brown lamb stew)

https://youtu.be/SABeSRbAG9M
Ingredients
Lamb 500gms
Oil 2tbsp
Salt and pepper to taste
Onion 100gms
Carrot 100gms
Clove garlic 01nos
Flour 25gms
Tomatoes puree 01 tbsp
Brown stock 500 ml
Bouquet garni01nos
Method of preparation
Trim meat and cut into even pieces.
Partly fry off the seasoned meat, then add the carrot, onion and garlic and continue frying.
Drain off the surplus fat, add the flour and mix.
Brown on top of stove for a few minutes or add previously browned flour.
Add tomato puree and stir with a wooden spoon.
Add the stock and season.
Add bouquet garni, bring to the boil, skim and cover with a lid.
Simmer gently until cooked, preferably for 1-2 hrs.
 When cooked place the meat in a clean pan.
Correct the sauce and pass the sauce on to the meat.
Serve sprinkled with chopped parsley.

Chou fleur polonaise (Cauliflower polonaise)




 https://youtu.be/xT2gcwr1s5s

Ingredients
Cauliflower 500gms
Butter 50gms
Bread crumbs 15gms
Hard boil egg 01nos
 Salt & pepper to taste
Method of preparation
Trim the stem and remove the outer leaves of cauliflower.
Cut into florets.
Cook lightly in salted boiling water for 3-5 minutes.
Drain and refresh.
Heat butter and add fresh bread crumbs in a frying pan and lightly brown.
Pour over the cauliflower, sprinkle with sieved hardboiled egg and chopped parsley.

Pommes Parmentier
https://youtu.be/X_-r_NR5aaE 

Ingredients
Potatoes 500gms
Oil to fry
Salt and pepper to taste
Parsley   for garnish
Method of preparation
Wash, peel and rewash potatoes.
Cut into 1cm dice.
Wash well and dry in cloth.
Cook in a hot shallow oil in frying pan until golden brown.
Drain, season lightly and serve sprinkled with chopped parsley.

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