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Menu 6


MENU 6

Salade  de chou cru


Ingredients
Cabbage 250gms
Onion 100gms
Capsicum 100gms
Salad oil 30ml
Vinegar/ lemon juice 10ml
Carrot for garnish
Mustard powder  a pinch
Salt and pepper to taste
Lettuce 4nos
Method of preparations
1.      Shred cabbage finely. Remove seeds from capsicum and finally chop capsicum and onion
2.      Mix cabbage onion and capsicum in a clean bowl and dress with vinaigrette dressing.
3.       Place lettuce leaf on a plate put salad in the centre and garnish with brunoise of carrots.
Crème Crecy (cream of carrot soup)

https://youtu.be/Q-RFqHPX2D0 
Ingredients
Carrots 500gms
Onion 60gms
Celery 60gms
Leeks 60gms
Stock 1ltr
Béchamel sauce 200ml
Salt and pepper to taste
Cream 10ml
Method of preparations
1.      Melt butter in a thick bottom pan. Add peeled and washed slices of vegetables. Cooks for a while.
2.      Add bouquet garni, stock and cook until vegetables are cooked remove bouquet garni.
3.      Pass through the fine strainer, return to clean pan and re boil add béchamel and season.
4.       Bring to desired consistency and serve hot.



Shepherd’s pie

https://youtu.be/a3EYQARJkLk
Ingredients
Minced meat 400gms
Oil 40ml
Onion chopped 100gms
Demi glace 250gms
Potato 400 gms
Butter 25gms
Milk 60ml
Salt &pepper to taste
Cheese grated 30gms
Rosemary 1gms
Garlic chopped 4 flakes
Worcestershire sauce 3 drops
Method of preparations
1.      Heat oil a pan and cook onion and garlic without colouring.
2.      Add minced meat and cook for sometime season, add Worcestershire sauce and 100ml of demi glace.
3.       Bring to boil and simmer for 10 to 15 minutes. Place the mixture in pie or earthen ware dish.
4.       Prepare mashed potatoes and add half of butter and milk and season.
5.      Pipe mashed potatoes on top of meat mixture neatly and brush with remaining butter and milk.
6.      Sprinkle with grated cheese and colour lightly under salamander.
7.      Serve accompanied with a sauce boat of remaining demi glace.
Note: when beef meat is used the dish is called as cottage pie.

Choux braises

https://youtu.be/TwumDxsUtNo 
Ingredients
Cabbage 500gms
Carrot 100gms 
Onion 100gms
White stock 250ml
Salt and pepper to taste
Bouquet garni 1 nos
Method of preparations
1.      Quarter cabbage, remove central stalk and wash.
2.      Retain good outer leaves and shred inner part.
3.      Blanch the leaves, place flat on table and fill with shredded cabbage. Season and form balls with your hand.
4.      Place cabbage balls on the bed of sliced carrots and onions in a pan and add stock.
5.      Bring to boil cover with lid and cook in oven for 1 hour at 180 to 200 c remove from the oven adjust seasoning. Correct the consistency of sauce.
6.      Place the balls in the center of plate and pour over strained hot sauce. Garnish with chopped parsley.

Pommes Marquise

https://youtu.be/v25r2O9eGh0
Ingredients
Potatoes 750gms
Tomatoes 200gms
Parsley 1 sprig
Egg yolk 2nos
Butter 25gms
Salt & pepper to taste
Method of preparations
1.      Wash, peel and rewash the potatoes. Cut to an even size.
2.      Cook in lightly salted water.
3.      Drain off the water, cover and return to a low heat to dry out the potatoes.
4.      Pass through a medium sieve.
5.      Place the potatoes in a clean pan
6.      Add 1 egg yolk and stir in vigorously with a wooden spoon.
7.       Mix in butter and correct seasoning.
8.      Place in a piping bag with a large star tube and pipe lout into meat spirals about 2cm diameter and 5cm high on to lightly greased baking sheet.
9.      Place in a hot oven at 230c for 2-3 minute in order to firm the edges slightly.
10.  Remove from the oven and brush with egg wash.
11.  Brown lightly in a hot oven or under the salamander.
12.  Place a spoonful of cooked tomato concasse in the centre, sprinkle with little chopped parsley and serve.



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