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Menu 10


MENU 10
Gazpacho soup

https://youtu.be/c8Lk7zbygIg
Ingredients
1 cucumber, peeled and chopped
1 red pepper, de seeded and chopped
1 green pepper, de seeded and chopped
1kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the toasts (optional)
8 thin slices of country-style white bread
Olive oil, for brushing

Method of preparation
  1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
  2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.
3.      Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
4.      To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.

Mutton hot pot

https://youtu.be/Racyxj6weq0
Ingredients
Mutton 500g
 Potatoes 600g
 Onions 115g
Pepper corns, a few
Salt to taste
 Butter 30g
Brown stock 1ltr
Chopped parsley
Method of preparation
1.      Wash and cut meat into pieces. Place in a deep earthenware dish, season with salt and pepper.
2.      Peel and slice onions.
3.      Peel and cut potatoes into thin slices. Mix the onion and potatoes together.
4.       Season and place on top of meat, cover with three parts of stock.
5.      Neatly arrange an overlapping layer of 2mm thick sliced potatoes on top.
6.      Cook in a moderate oven (230-250 C) for at least 1.5 to 2 hours. Until golden brown
7.      Press the potatoes down occasionally during cooking.
8.      Serve with potatoes brushed with butter sprinkle with chopped parsley.
Potato cake


Use a duchess mixture molded into flat cakes, 3 inches in diameter.
Shallow fry on both sides in very hot oil and serve.

Macaroni Au Gratin 



Ingredients
Macaroni pasta 200gms
Béchamel sauce 400ml
Salt& pepper to taste
Butter 20gms
Grated parmesan cheese 30gms
Bread crumbs 10gms
Method of preparation
1.      Boil pasta in boiling salted water to which a tsp of oil has been added.
2.      Cook pasta al dente .
3.      Remove and refresh immediately. Apply some oil to prevent sticking.
4.      Prepare Mornay say sauce with béchamel and half of parmesan cheese.
5.      Add pasta to Mornay sauce and place in a butter dish.
6.      Sprinkle with remaining grated cheese, breadcrumbs and dot with butter.
7.      Place under salamander until brown, serve hot.





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