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Menu 2


MENU 2
POTATO SALAD
 SCOTCH EGGS
 POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS)
 BOILED VEGETABLES

POTATO SALAD
Ingredient   4 portions
Cooked potatoes-200 gms
Vinaigrette -1 tsp
Mayonnaise-125 ml
Onion chopped-10 gms
Chopped parsley
Method:
1.       Cut potatoes on ½-1 cm dices sprinkle with vinaigrette.
2.        Mix with blanched onions and Add mayonnaise and correct seasoning.
3.       Sprinkle with chopped parsley.
SCOTCH EGGS
Ingredient   4 portions
Hard boiled eggs-4 nos
Sausages meat-300 gm
Flour-25 gms
Beaten eggs-1 nos
Bread crumbs-50 gms
Method:
1.       Completely cover each egg with sausage meat.
2.       Pass it through the flour, egg and breadcrumbs. Shake off the surplus crumbs.
3.       Deep fry to a golden brown in a moderately hot fat.
4.       Drain well , cut in have and serve hot or cold
POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS)
Ingredient   4 portions
Potatoes- 500 gms
Onions -125 gms
Flour-50 gms
Milk-50 ml
Oil- to deep fry
Salt and pepper- to taste.
Method:
1.       Boil and peel potatoes
2.        Cut potatoes into 1/8 inch slices.
3.       Toss in hot shallow oil in a frying pan until lightly colored season lightly with salt.
4.        Cut onions into ½ inch slices.
5.        Pass through milk and seasoned flour.
6.       Deep fry in hot oil.
7.       Combine two and toss together.
8.       Serve with  chopped parsley
BOILED VEGETABLES
Cauliflower-1/2 kg
French beans-1/2 kg
Water-
Salt/pepper- to taste
Method:
1.       Trim and cut cauliflower into florets.
2.        Top and tail the beans and cut into strips (2 x 1/8 inch)
3.       Cook lightly in salted water until cook.( 3- 5minutes)
4.       Do not overcook. Drain well,season and serve.

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