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Menu 13


French onion soup


https://youtu.be/gbAF0vBHRis-
Ingredients
Onion thinly slice 500gms
Clarified butter 30gms
       Brown stock  500ml
 Flour 10gms
Salt and pepper to taste
Toasted French bread slices for garnish
Gruyere cheese grated for garnish
Method of preparation
1.      Sauté onions in clarified butter over low heat. Carefully caramelize without burning.
2.      Mix in the flour and cook over a gentle heat, browning slightly.
3.       Gradually mix in the stock brings to the boil skim and season.
4.       Simmer approximately for 10 minutes until the onion is soft, correct the consistency and seasoning.
5.      Serve hot in a hot bowl. Top each with toasted French bread and layer of cheese. Place under salamander until cheese is melted and browned.

Grilled Chicken

https://youtu.be/ooRrNNabVpw 

Ingredients
Chicken 1.5 kg 1nos
Oil/ butter 50gms
Salt and pepper to taste
Method of preparation
1.       Season the chicken prepared for grilling with salt and pepper.
2.      Brush with oil or melted butter and place on preheated greased grill bars.
3.       Brush frequently with melted fat during cooking and allow approximately 15- 20 minutes each side.
4.       Test if cooked by piercing the drumstick with a skewer needle, there should be no sign of blood issuing form leg.
5.       Serve garnished with grilled Vegetables.
Pommes Delmonico


https://youtu.be/foxQJPhFW00 - 
Ingredients
Potatoes 500gms
 Milk 200ml
Butter 25gms
Salt & pepper to taste
Bread crumbs 50gms
Method of preparations
1.      Wash, peel and rewash the potatoes.
2.       Cut into 6mm (¼ inches) dice.
3.       Barely cover with milk, season lightly with salt and pepper and allow cooking for 30-40 minutes.
4.      Place in an earthen ware dish, sprinkle with crumbs and melted butter, brown in the oven or under the salamander. And serve.
 Grilled vegetables


Ingredients
 Red pepper 01 Nos
Green pepper 01nos
Tomatoes 02 nos
 Mushrooms 75 gms
Salt & pepper to taste
 Balsamic Vinegar 2tbsp
Marinade
Olive oil 02tbsp
 Garlic cloves02nos
Thyme 1tsp
 Basil 1tsp
Rosemary
Method of preparations
1.      Cut each pepper in half, deseed and cut each half into two. Have tomatoes and deseed.
2.      Marinate the vegetables with the prepared marinade making sure that all the vegetables are coated cover and leave for 8 to 12 hours.
3.       Brush suitable grill tray with oil and place on the vegetables from the marinade.
4.       Season lightly. Place on suitable serving dishes. Sprinkle  with balsamic vinegar





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