MENU 9
Salad Caprese No. of Portions 4
https://youtu.be/i-TAfCQ62q0
Ingredients
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparations:
1. Cut tomatoes into thick roundels.
2. Cut mozzarella into similar size slices.
3. Reserve some basil leaves for garnish.
4. Make pesto by grinding together the rest of the ingredients.
5. Chill the tomato and cheese slices.
Method:
1. Arrange alternate slices of tomato and mozzarella on a chilled plate.
2. Drizzle pesto over it.
3. Garnish with torn basil leaves.
Ingredients
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparations:
1. Cut tomatoes into thick roundels.
2. Cut mozzarella into similar size slices.
3. Reserve some basil leaves for garnish.
4. Make pesto by grinding together the rest of the ingredients.
5. Chill the tomato and cheese slices.
Method:
1. Arrange alternate slices of tomato and mozzarella on a chilled plate.
2. Drizzle pesto over it.
3. Garnish with torn basil leaves.
Veloute dame blanche No. of Portions 4
https://youtu.be/zkFuG3he7Vg
Ingredients
Chicken stock 500 Ml
Egg 1 No.
Salt To taste
White pepper powder To taste
Butter 45 Gm
Flour 30 Gm
Almond paste 15 Gm
Liaison: Fresh cream 60 Ml
Egg yolk 1 No.
Garnish – Quenelles
Chicken mince 60 Gm
Bread slice 1 No.
Nutmeg powder A pinch
White pepper powder A pinch
Salt A pinch
Egg white 1 No.
Egg 1 No.
Pre-preparations:
1. Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.
Method:
1. Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
2. Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
3. Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
4. Garnish with quenelles.
Ingredients
Chicken stock 500 Ml
Egg 1 No.
Salt To taste
White pepper powder To taste
Butter 45 Gm
Flour 30 Gm
Almond paste 15 Gm
Liaison: Fresh cream 60 Ml
Egg yolk 1 No.
Garnish – Quenelles
Chicken mince 60 Gm
Bread slice 1 No.
Nutmeg powder A pinch
White pepper powder A pinch
Salt A pinch
Egg white 1 No.
Egg 1 No.
Pre-preparations:
1. Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.
Method:
1. Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
2. Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
3. Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
4. Garnish with quenelles.
1. Poulet saute chasseur No. of Portions 4
https://youtu.be/3D8sFseGMbA
https://youtu.be/8HUlxam6X5Q
Ingredients
Chicken 1 No.
Salt, white pepper pwd. To taste
Oil 30 Ml
Tomato 200 Gm
white wine 45 Ml
chopped Shallots 10 Gm
sliced Mushrooms 100 Gm
Parsley To garnish
Demi glace 250 Ml
Tarragon chopped
Pre-preparations:
https://youtu.be/8HUlxam6X5Q
Ingredients
Chicken 1 No.
Salt, white pepper pwd. To taste
Oil 30 Ml
Tomato 200 Gm
white wine 45 Ml
chopped Shallots 10 Gm
sliced Mushrooms 100 Gm
Parsley To garnish
Demi glace 250 Ml
Tarragon chopped
Pre-preparations:
1.
Joint chicken.
Marinate with salt, pepper, and half the oil.
2.
Place the
butter or oil in sauté pan .
3.
Cook chicken
to a golden brown on both sides
4.
Cover with a
lid and cook on the stove or in the oven until tender. Dress neatly in a
suitable dish.
5.
Add the shallots to the sauté pan cover with a
lid, cook on a gentle heat for 1-2 minutes without colour.
6.
Add the washed sliced mushrooms and cover with
a lid gently for 3-4 minutes without colour. Drain off the fat.
7.
Add wine and reduce by half. Add the sauce.
8.
Add the tomato concasse simmer for 5 minutes.
9.
Correct the seasoning and pour over the
chickn.
10. Sprinkle with chopped parsley and tarragon.
Fondant Potatoes No. of
Portions 4
https://youtu.be/OJlya8YfQxM
Ingredients
Large potatoes 400 Gm
Salt To taste
Butter 30 Gm
stock 500ml
Pre-preparation:
Method:
1. Peel the potatoes. Cut into halves or quarters and turn them.
2. Reserve the trimmings for other dishes.
3. Place in a pan and half cover with white stock season lightly and cook till stock is completely absorbed by the potatoes, brush frequently potatoes with oil. or butter .when done; drain & keep aside.
4. Melt the butter in a frying pan & on a slow flame, glaze the potatoes without coloring them.
Pre-preparation:
Method:
1. Peel the potatoes. Cut into halves or quarters and turn them.
2. Reserve the trimmings for other dishes.
3. Place in a pan and half cover with white stock season lightly and cook till stock is completely absorbed by the potatoes, brush frequently potatoes with oil. or butter .when done; drain & keep aside.
4. Melt the butter in a frying pan & on a slow flame, glaze the potatoes without coloring them.
Roasted
Vegetables
Ingredients
Carrots,
peeled 375 g
Celery
root, peeled 375 g
Turnips,
peeled 250 g
Parsnips,
peeled 250 g
Waxy
potatoes, peeled 375 g
Butternut
squash, 250 g peeled and seeded
Shallots,
peeled 12 nos
Garlic
cloves, peeled 12 nos
Olive oil 125 mL
Dried
thyme 7 gm
Coarse
salt 7 gm
Coarsely
ground black pepper 5 gm
Method
of preparation
1. Cut
the carrots, celery root, turnips, parsnips, potatoes, and squash into 1-in.
(2.5 cm) dice.
2. Place
these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
3. Pour
the olive oil over the vegetables and sprinkle with the thyme, salt, and
pepper. Toss or mix until the vegetables are well coated with oil. Add more oil
if necessary.
4. Bake at 375°F (190°C) for about 45 minutes,
until the vegetables are tender and lightly browned.
5. Turn
or stir the vegetables several times during baking so that they cook evenly. Do
not allow them to become too browned, or they may be bitter.