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Menu 7


Menu -7
Mediterranean  Red kidney beans salad
Ingredients

Red Kidney beans 200gms
Tomatoes 2nos
Onion 01 nos
Cucumber ½nos
Vinaigrette 1tbsp
Chopped parsley   for garnish.
Method preparation
1.     
  • Peel  and cut cucumber, onion  and  tomato into dice.  Place all the ingredients into a bowl.
  • Kidney beans should be soaked previously for 10-12 hours and then cooked  for 45 minutes. Strain from water and let cool. Mix into the vegetables.
  • Prepare the dressing by mixing the mustard paste with the salt, pepper and vinegar first. Then add the oil and mix it well. 
  • Pour the vinaigrette and parsley over the mixed salad and serve cold.

2.     
Potage Minestrone
https://youtu.be/rjn1kkS87SQ 

Ingredients
Carrots 115 gm
Onion 115 gm
Leaks 30 gm
Turnips 30 gm
Cabbage 115 gm
Tomato 115 gm
Green peas 40 gm
French beans 40 gm
Spaghetti 40 gm
Cheese 40 gm
Salt and pepper to taste
Basil 5 gm
Garlic 5 gm
Celery 20 gm
Oil 15 ml
Method of preparation
1.       Peel wash and cut vegetables into macedoines. Sauté carrots, onions, turnips, leeks and celery in oil.
2.       Add water and bring to boil.
3.       Prepare tomato concasse and add to vegetable. Add green peas and beans. Cook until vegetable are done.
4.        Prepare paste from garlic and basil and add to soup before removing from the fire.
5.       Boil spaghetti in water and add to soup. Serve piping hot garnished with grated cheese.

Roast chicken ( poulet roti  au jus)
https://youtu.be/bJeUb8ToRIw 

Ingredients
Chicken 1kg
Butter 50 gms
Brown stock 125 ml
Game chips 25 gm
Thyme 15 gm
 Bread sauce 125 ml
Method of preparation
1.      Lightly season the chicken inside and out with salt.
2.      Place on its side in a roasting tin.
3.      Cover with oil, butter and thyme.
4.      Place in hot oven for approximately 20-25minutes. Turn on to the other leg.
5.      Cook for further 20-25 minute. Baste frequently.
6.       To test if cooked, pierce with a fork between the drumstick and thigh and hold over a plate. The juice issuing from the chicken should not show any sign of blood.
7.      Make roast gravy with the stock and sediments in the roasting tray.
8.      Serve with games chips and bread sauce.
Bread sauce


Ingredients
Studded onion 1 nos
Milk 375 ml
Fresh white bread crumbs 25 gm
Salt and cayenne pepper  to taste
Butter 10 gm
Method of preparation
1.      Infuse the simmering milk with the studded onion for 15 minutes.
2.       Remove the onion mix in the crumbs. Simmer for 2-3 minutes.
3.      Season correct the consistency.
4.      Add the butter on top of the sauce to prevent a skin forming.
5.      Mix well when serving hot.
Roast gravy


Ingredients
Onion 50gms
Celery 25gms
Carrot 50gms
Method of preparation

1.      Set the roasting pan on the range over high heat and brown the mirepoix well, but do not let it burn. Pour off the fat.
2.      Add the stock to deglaze the pan. Boil until the gravy is reduced by about one-third. 
3.      Stir the starch with the cold water or stock. Stir it into the gravy.
4.      Bring to a boil and simmer until thickened.
5.      Strain into a bain-marie, using a china cap lined with cheesecloth.
6.      Season carefully with salt and pepper.
Game chips


1.      Wash, peel and rewash the potatoes.
2.      Cut in thin slice on the mandolin.
3.      Wash well and dry in a cloth.
4.      Cook in hot deep fat until golden brown and crisp.
5.      Drain well and season lightly with salt.
Chou fleur au gratin (Cauliflower Mornay)
https://youtu.be/S0BVYBliTJE

Ingredients
Cauliflower 500gms
Salt & pepper to taste
Béchamel sauce 400gms
Grated parmesan cheese 30gms
Method of preparations
1.      Wash and cut cauliflower into flowerets. Cook in boiling salted water till just done.
2.      Arrange the cauliflower in a grease earthenware dish.
3.      Cover with béchamel sauce and sprinkle over grated cheese
4.      Bake in oven or gratinate under salamander until brown.
5.      Serve hot.


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