MENU-1

Consomme CarmenPoulet Saute ChasseurHaricots VertsPommes de Terre Lorette

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Consomme Carmen

Prep. time 45minutes

Ingredients

White beef stock 1.5ltsOnions 75gmsLeeks 30gmsCelery 30gmsCarrots 20gmsTurnips 20gmsBeef mince 300gmsBay leaf 1noPeppercorns 4nosEggs 2nosVinegar 10mlTomatos puree 200mlTomatoes 25gmsBoiled rice 10gmsTruffles 4nosSalt to taste

Method:

1. Finely chop all the vegetables and mix with mince, add in egg white and mix thoroughly. Add into the stock along with vinegar, peppercorns, bay leaf and tomato puree.

2. Put the vessel over fire, keep stirring. 3. When it comes to boil, let a raft form and immediately simmer the flame. Simmer

for about 30 minutes. 4. Strain through a wet muslin cloth without disturbing the raft. Boil for 2 minutes

and season with salt and garnish with juliennes of tomato, boiled truffles and rice. 5. Serve hot.

Tips:

Ø Use chilled stock, vegetables and mince.

Ø Substitute beef stock and beef mince with chicken stock and chicken mince.

Ø Do not boil once the raft forms.

Ø Do not season with white pepper powder.

Ø Use fatless mince.

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Poulet sauté chasseur

Prep time 90minutes

Chicken with skin 1kgOnions 100gmsLeeks 100gmsCarrots 50gmsTomato concasse 300gmsSalt and pepper to tasteTarragon and chervil 1gmRed wine 20mlButton mushrooms 125gmsParsley 10gmsOil 50mlButter 20gmsRefined flour 20gmsMustard powder 2gmsTomatos puree 20mlFresh cream 5mlBrown stock 800ml

Method:

1. Disjoint the chicken into sauté cuts. 2. Apply salt, pepper, mustard, herbs and oil. Keep aside. 3. In a heavy bottom pan heat some oil and brown the carcass, add chopped carrots,

onions and stir for a minute. 4. Add in tomato puree and add stock, bring to boil and simmer for about 30

minutes. 5. Strain and keep aside. Sear the chicken in hot oil, remove and place in a tray. 6. Add stock and place in oven at medium heat for about 30 minute. 7. In a pan sauté mushrooms, add wine and left over stock. 8. Add concasse and simmer thicken with brown roux add little butter and finish

with cream. 9. Place chicken on a serving dish and pour the sauce over.

Garnish with chopped parsley.

Tips:

Ø Tomato paste can also be used along with concasse.Ø Do not overcook chicken or else it can become rubbery.

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Haricots Verts

Prep time 30minutesIngredients:French beans 400gmsButter 30gmsSalt to tasteFreshly ground black pepper 2gms

Method:

1. Trim beans, if large divide into two. 2. Boil water with salt, add beans and cook until just tender. 3. Drain and refresh in cold water. In a heavy bottom fry pan, melt butter over

medium heat, add in drained beans and toss for 30 seconds. 4. Add salt and pepper. Serve as a side dish.

Tips:

Ø Boil the beans applying the principles of cooking green vegetables.Ø After boiling beans you may use ice water to cool down the beans.Ø Do not heat butter over high heat, the butter might get burnt to its low smoking point.

Pommes de Terre Lorette

Prep time 60minutes

Ingredients:

Potatoes 500gmsSalt and pepper to tasteFlour 20gmsBread crumbs 100gmsEgg 1noOil to fry

CHOUX PASTE-

Water 75mlButter 30gmsFlour 55gmsEgg ½

Method:

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1. Wash and rewash potatoes, cut roughly and boil in salted water, drain and dry over low heat.

2. Pass the potatoes through a sieve or a soup strainer, add seasoning and keep aside. Prepare choux paste in the following manner- bring water and butter to a boil, off the fire add in flour and mix with wooden spoon.

3. Cook over gentle fire until the mixture leaves the sides.4. Leave aside, when the mixture comes to a warm temperature mix in the egg. 5. Mix potato and choux paste and shape into crescent shape (24 pieces).6. Dust with flour, dip in egg, coat with bread crumbs and deep fry to a golden

brown colour.7. Serve immediately as a side dish.

Tips:

Ø Deep fry in hot oil.Ø Do not add egg to choux paste while hot.Ø Dry the boiled potatoes over gentle heat before mashing.

Menu 2

Waldorf SaladEscalope de Vollaile ViennoiseEpinards Au GratinPommes de Terre Bataille

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Waldorf Salad

Prep time     10 minutes

Ingredients:Celery                                                           25gmsWalnuts (slightly roasted)                       25gmsSweet apple                                                  1nosMayonnaise                                                  45mlSalt n pepper                                                to tasteLemon juice                                                  15mlHoney                                                            2-3ml (optional)Lettuce                                                          4leaves

Method:

In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on a bed of lettuce.Garnish with sprig of parsley.

Tips:Ø 10 ml of cream may also be added with mayonnaise.Ø You may substitute mayonnaise with cream.

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Ø If lettuce is not available, substitute with shredded cabbage.

Escalope de Vollaile Viennoise

Chicken breast (boneless)                         4nosEggs                                                                2nosRefined oil                                                     60mlBread crumbs                                               150gmLemon                                                            1 noCapers                                                            40gmChopped parsley                                         5gms Flour                                                             15gms

Prep time: 30 minutes

Method:

1. Season the breasts, with salt and pepper. Dust in flour.2. Dip in beaten eggs and then coat with bread crumbs.3. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or

twice till cooked.4. Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.

Tips:

Ø Slightly flatten the breast if too large.Ø After cooking the dish should be served immediately or else it will lose its crispness.Epinards au GratinPrep time :  20 minutesIngredients:Spinach leaves                                1/2kgSalt and pepper                              to tasteButter                                                30gmsNutmeg                                             a pinchCheddar cheese                              50gmsMethod:             Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop. Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg. Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander until browned on top. Serve.Tips:Ø Wash spinach 3-4 times thoroughly.Ø Bring water to boil before adding in spinach. Do not cover with lid.Ø Melt butter over low flame.Ø Do not add salt while tossing.Pommes de terre Bataille

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Prep time                                30minutesPotatoes large                        500gmsSalt and pepper                      to tasteOil                                              to deep fryChopped parsley                     2 sprigs

Method:

Wash, peel and rewash potatoes. Cut into cubes ½ inches. Boil in salted water until almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve immediately as a side dish.

Tips:

Ø Cut potatoes into even shape.Ø Boil potatoes starting with cold water.Ø Do not over boil.Ø Pat dry potatoes in a neat and clean cloth before putting in hot oil.Ø Place the potatoes over an absorbent paper after frying to soak excess oil.

Menu 3

Crème DubarryDarne De Saumon Grille avec Paloise SaucePommes deterre FondantesPetits Pois a la flamande

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Crème Dubarry

Prep time: 45 minutes

Ingredients:

Cauliflower                                      250gmsOnions                                              50gmsCinnamon                                        1stickVeg stock                                         750ml

BECHAMEL

Butter                                               15gmsRefined flour                                    15gmsMilk                                                  250mlCream                                               50mlSeasoning                                        to taste

Method:

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1. Wash and break cauliflower into flowerets. 2. Keep a few for garnish. Peel and chop onions. 3. Put onions, cauliflower, and cinnamon into a pan with vegetable stock. 4. Cook till tender. Strain, remove cinnamon and puree the cauliflower. 5. Put puree into the stock. 6. Prepare white sauce and add to the soup. 7. Bring to boil and strain the soup.8. Reboil, add seasoning. Just before service reheat soup, remove from heat and add

in cream. 9. Serve hot, garnish with flowerets of cauliflower boiled in salt water.

Tips:

Ø white sauce is the general name for béchamel,it is also available in stores.Ø You may substitute vegetable stock with chicken stock.Ø Cinnamon goes very well with cauliflower.

Darne De Saumon Grille avec Paloise   Sauce

Prep time                      45minutes

Ingredients:

Salmon                                   500gms

Marination:

Oil                                           30mlLemon                                    2nosSalt and pepper                     to tasteMustard powder          1/4tspn

SAUCE PALOISE-

Salted butter                          100gmsEgg yolk                                  1nosPeppercorns crushed            4nosVinegar                                   15mlBay leaf                                   1noMint leaves                            20gms

Method:

Wash, clean and descale the fish. Remove fins, tail and head. Cut the fish into neat darne. Wash the darne. Dry in a neat and clean cloth and marinate the fish for about 15-20

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minutes. Cook the fish over grill bars or on a hot plate. Place on a plate and serve with sauce paloise. To prepare sauce paloise, prepare hollandaise sauce and add in washed and chopped mint leaves. Garnish with parsley sprig and serve hot.

Tips:

Ø Do not overcook fish.

Pommes deterre Fondantes

Prep time                      25minutes

Ingredients:

Potatoes (medium sized)                500gmsButter                                               30gmsSalt and pepper                               to tasteParsley                                             2sprigs

Method:

1. Wash, peel and shape potatoes into shape of olive.2. Cook in salted water till done. Drain. Do not refresh. 3. Melt butter over slow flame without browning.4. Toss potatoes for about 30 seconds. 5. Add seasoning, chopped parsley and serve hot as a side dish.

Tips:

Ø Use a paring knife to shape the potatoes.Ø Make sure that the potatoes are completely immersed in the liquid while boiling.

Petits Pois a la flamande

Prep time                      25minutes

Ingredients:

Peas                                        500gmsCarrots                                    200gmsButter                                      20gmsMint                                        1 sprigSalt                                          to tasteCastor sugar/powder sugar 5gmsMethod:

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1. Shell and wash peas. Cook in boiling salted water with a sprig of mint until tender.

2. Drain and refresh. 3. Cut carrots into neat dices. 4. Cook in water till done. 5. Drain and refresh. Melt butter and toss both vegetables together. 6. Add sugar. Serve hot.

Tips:

Ø Boil peas and carrots separately.Ø Mint imparts flavor to the dish.

Menu 4

Cabbage ChowderPoulet a la RexRatatouilleMarquise Potatoes

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Cabbage Chowder

Prep time: 45minutes

Ingredients:

Cabbage                        200gmsOnions                          50gmsTomatoes                      100gmsCapsicum                      20gmsWater                            600mlButter                            10gmFlour                              10gmMilk                               200mlProcessed cheese         20gmsPaprika                          a pinchSalt and pepper            to taste

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Method:

1. Prepare and chop vegetables finely. 2. Put vegetables in water and boil for 15 minutes. 3. Prepare white sauce and add to the soup. 4. Add seasoning, paprika and cheese. Stir till cheese melts. Serve hot.

Tips:Ø You can replace water with either vegetable stock or chicken stock.

Poulet a le rexPrep time: 90 minutes

Ingredients:

Chicken                         1nosMushroom                    100gmsCream                           50mlCapsicum                      50gmsParsley                          a few sprigsSalt and pepper            to tasteBread                             2 slicesButter                            25gms

VELOUTE-

Butter                            15gmsFlour                              15gmsStock                              300ml

Method:

1. Poach chicken with bouquet garni and mirepoix. 2. Cool, debone and dice 1”. Chop mushrooms and capsicum. Sauté mushrooms and

capsicum in butter. Add diced chicken and veloute.3. Check seasoning. Add in cream. 4. Trim the sides of bread and shallow fry in a pan till golden and crisp. 5. Place portions of chicken mixture on fried bread and serve immediately garnished

with chopped parsley.

Tips:

Ø Chicken may also be cut into strips.Ø Cooking by poach method ensures that the chicken stays soft and juicy.

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Ø White wine may also be added.

Ratatouille

Prep time:60minutes

Ingredients:

Capsicum                      150gmsTomatoes                      300gms Veg marrow                 10gmsEgg plant                       150gmsOnions                          50gmsOil                                  20mlGarlic                             1 podSalt and pepper            to tasteBread                             2 slices

Method:

1. Prepare tomato concasse. Peel marrow. Discard seeds, cut into dices. Parboil. Keep aside. Peel onions, slice finely. Fine chop garlic. Thinly slice brinjals or dice.

2. Apply salt. Heat oil till very hot. Add the onions and green capsicum. 3. Sauté lightly, add the parboiled marrow and aubergine . continue cooking. Season

with salt and pepper. Stir in concasse and chopped garlic. 4. Cover pan. Simmer until marrow and aubergines are cooked stirring occasionally.5. Serve hot, surrounded with triangles of croutons/toast.

Tips:Ø Olive oil and garlic is a must for this dish.

  Pommes de terre marquise

Prep time: 45minutes

Ingredients:

Potatoes                       300gmsSalt and pepper            to tasteEgg                                1/2noEgg yolk                        1noTomatoes                      125gmsGarlic                             2-3 flakesOil                                  5ml

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Method:

1. Prepare mashed potatoes (as for pommes de terre a la crème).Season. 2. Add in egg yolks. Prepare tomato concasse. 3. On a greased baking sheet pipe the potatoes being hollow in the centre. 4. Set them in a hot oven/salamander for about 3 to 5 minutes. 5. Remove and brush over the beaten egg. 6. Return to oven/salamander and cook till light brown. Fill the cavity with tomato

concasse.

Tips:

Ø 20ml of milk and a pinch of nutmeg will improve both flavor and texture.

Menu 5

Barquettes AssortisChicken StroganoffPommes de terre Persillee’sRiz Pillaf

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Barquettes Assortis

Prep time:60 Minutes

Ingredients:

For barquette shells:

Margarine/butter                   45gmsSalt                                          to taste

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Refined flour                          90gmsChilled water                          to bind (10ml)Filling-Baked beans                            50gmsOil                                           10mlPeppercorns (crushed) 4nosGarlic                                      4flakes  

Method:

1. Prepare short crust paste. Line the barquette moulds (boat shaped) and blind bake in oven 225 degrees C.

2. Demould, keep aside. For filling, heat oil, sauté finely chopped garlic, crushed peppercorns slightly.

3. Add in baked beans and sauté for a minute. 4. Fill the barquettes with the prepared filling:5. Garnish with juliennes/diamonds of capsicum. Serve hot or cold.

Tips:Ø Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and garnished approximately.Ø Grease the shortcrust moulds with a little oil and then dust with flour, this will prevent the paste from sticking.

Chicken Stroganoff

Prep time:45 Minutes

Ingredients:

Chicken breast                                 2pcsRefined flour                                    10gmsSeasoning                                        to tasteSage                                                  1gmThyme                                              1gmOlive oil/ Refined oil                       15mlButter                                               10gmsOnions                                              50gmsGarlic                                                4-6 clovesWhite mushrooms                          100gmsChicken stock                                  1oomlCream                                               75mlGherkins                                           2pcsChives                                               5gmsMethod:

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In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips. Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings sauté very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes. Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in julienned gherkins. Serve with rice, garnished with chives.Tips:Ø Substitute chicken with beef.

Pommes de terre Persillee’s

Prep time:30 Minutes

Ingredients:

Potatoes                       500gmsSalt                                to tasteButter                            30gmsParsley                          a few sprigs

Method:

1. Wash, peel and again wash potatoes.2. Cut into cubes (1/2”). 3. Cook in salted water till done.4. Drain well. (Do not refresh) mix in melted butter and chopped parsley. Serve as

accompanying dish.

Tips:Ø Cut potatoes into roundels as well

Riz PilafPrep time:30 Minutes

Ingredients:

Rice (long grain)                     200gmsWhole spices                         3gmsStock/water                           360-400mlSeasoning                               to tasteOil                                           20mlMethod:

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1. Pick, wash and soak rice for about 45 minutes. 2. Drain water and dry rice, without breaking the grain.3. Heat oil. Crackle whole spices. 4. Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add

in hot liquid. Bring to boil. 5. Cover lid and simmer till water level comes to level of rice. 6. Stir once carefully. Finish off the rice in the oven.

Tips:Ø Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk.         Ø Avoid using sticky rice.

Menu 6

Duchess NantuaPoulet Saute MarylandBanana FrittersCorn galletPommes de terre Croquettes

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Duchess Nantua

Prep time:90 Minutes

Ingredients:

Choux paste-

Water                            80mlButter                            20gmsSalt                                to tasteRefined flour                 50gmsEgg                                1noNutmeg                         a pinchFor filling-Mayonnaise                  50mlOnions (chopped)        5gms

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Tuna fish                       30gms

Method:

1. Prepare a choux paste in the following manner. 2. Bring water to boil, add butter.3. Then slowly add the refined flour, mix with wooden spoon. When paste starts

leaving the sides, add egg.4. Put the mixture in a piping bag and pipe out on a baking tray. 5. Bake for about 30 minutes in a moderate hot oven. 6. Cool, prepare the tuna filling and pipe inside the baked choux paste. 7. Garnish with a sprig of Parsley and serve as a starter or as a side dish.

Tips:

Ø It is advisable to press the tuna through a fine sieve for a better texture

Poulet Saute Maryland

Chicken                         1noRefined flour                 15gmsEggs                               2nosBread crumbs               100gmsClarified butter             150mlSeasoning                     to taste

Method:Clean and cut chicken into sauté cuts. Pat dry in a cloth. Season. Dust in seasoned flour, dip in eggs and apply crumbs. Shallow fry in hot clarified butter till brown. Serve with fried bacon, fried bananas and corn gallet. Garnish with chopped parsley.

Tips:

Ø Can be served with browned bacon rashers also.Ø If slightly raw from inside, chicken can be finished off in the oven.

Banana FrittersPrep time:30 Minutes

Ingredients:

Bananas                        1nosMilk                               50mlFlour                              30gmsEgg                                ½

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Oil                                  to fryBaking powder             a pinch

Method:

1. Peel banana, ½ lengthwise and cut into long pieces.2. Prepare a batter with flour, egg and milk and baking powder. 3. Immediately dip slices of bananas in batter.4. Deep fry. Drain.5. Serve as accompaniment with chicken Maryland.

Tips:

Ø Serve immediately or else it will lose its crispness.Ø After frying place the fritters over an absorbent paper so as to soak the excess oil.Ø Do not use over ripe bananas.

Corn gallet

Prep time:20 Minutes

Ingredients:

Flour                              100gmSalt                                2gmPowder sugar               5gmButter                            5gmsWater                            60mlBaking powder             a pinchEgg                                 1noCorn on the cob            1nos

Method:

1. Remove the corn from the cobs and boil in water till cooked.2. Mix the ingredients into an ordinary paste, keep in a cool place for at least half an

hour and then mix it. 3. Hot a hot plate, apply a little oil and spoon out into macrroon shape, cook till

done.4. For the corn, take out the grains from the cob and boil in salted water, coarsely

crush and mix in the paste.

Tips:Ø Add a pinch of nutmeg in the paste for a better flavor.Ø After boiling the corn coarsely crush the corns.

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Pommes de terre Croquettes

Prep time: 45 Minutes

Ingredients:

Potatoes              300gmsSalt and pepper  to tasteEgg yolks             1 noButter                  15gmsEgg                       1noR.flour                  10gmsBread crumbs     50gmsOil                        to fry

Method:

1. Prepare mashed potatoes. 2. Add seasoning, butter and egg yolk. Roll out into neat cylindrical shape about 2”

length. Paner the potatoes.3. Deep fry in hot oil till golden brown.4. Drain on an absorbent paper and serve hot.

Tips:Ø Flavor the mashed potatoes with a pinch of nutmeg.Ø Serve immediately as a side dish after deep frying.         

Menu 7\

Kromes kies Sole WalewskaPommes de terre lyonnaiseFungi Marirati

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Kromeskies

Prep time:1 HourIngredients:Minced cooked chicken                           150gmsHam (optional)                                          30gmsMushrooms                                               30gms Panada (10gm butter,10gm flour and 100ml milk)                       100mlBacon(optional)                                             75gmsParsley                                                     a few sprigs

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BATTER:

Egg                                                             1nosRefined flour                                              100gmsMilk                                                            100mlSugar                                                           a pinchFresh yeast                                                 7gms

Method:

1. Cream yeast and sugar. 2. Add warm milk. Add to beaten egg. Fold in flour.3. Mix well and allow to rise for 1 hour. 4. Mix chicken, chopped ham and boil chopped mushroom with panada.5. Season and form with small balls or cylindrical shape (3/4”length).wrap in thin

strips of bacon. Dip in batter and fry in hot oil till golden brown. 6. Drain and garnish with fried parsley. Serve tomato sauce separately.

Tips:

Ø For making panada, cook butter and flour over slow flame until sandy in texture.Ø Add in milk, stir and cook until the mixture attains semisolid consistency

Sole Walewska

Prep time: 45 Minutes

Ingredients:

Sole fillet   200gmsPrawns       4nosButter         10gmsTruffles       4-6 slicesFor Mornay sauce-Butter                  10gmsRefined flour       10gmsMilk                     200mlCheese                 20gms

Method:

1. Cut the sole fillet into neat supremes. 2. Shallow poach in court bouillon/fish stock.

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3. Drain, arrange on a suitable dish, surround with 3 nice tails of prawns which have been deveined, cut in ½ lengthwise and cooked gently with little butter and slices of truffles.

4. Coat with light mornay sauce and glaze quickly.

Tips:

Ø Avoid boiling and overcooking fish

Pommes de terre lyonnaise

Prep time:30 Minutes

Ingredients:

Potatoes              400gmsSeasoning            to tasteOnions                 125gmsOil/butter            to shallow fry

Method:

1. Wash peel and slice the potatoes into ¼ cm thick slices. 2. Rewash. Parboil in salted water. Drain. 3. Dry in a neat and clean cloth. Shallow fry the potatoes in a frying pan until golden

brown on both the sides. 4. Cut onions into thick roundels and shallow fry in the same oil. Add to the

potatoes. Season and serve hot.

Tips:

Ø Potatoes may be finished of in the oven also

Fungi Marirati

Prep time:30 Minutes

Ingredients:

Mushrooms                                     150gmsOnions                                              25gmsGarlic                                                4-6 cloves

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Refined flour                                    5gmsButter                                               10gmsSeasoning                                        to tasteMilk                                                  150mlFresh cream                                     20mlParsley                                             a few sprigs

Method:

1. Wash and thickly slice the mushrooms. 2. Melt butter in a sauté pan, lightly sauté finely chopped onion and garlic. 3. Add in mushrooms and sweat the mushrooms for 2minutes. 4. Add in flour, stir for a minute over gentle fire. Add in milk, and cook till sauce

thickens. 5. Add seasoning. Finish off by adding in fresh cream.

Tips:

Ø For better result use 3-4 different variety 

Menu 8

Salade de TomatesPoulet a la KeivButtered PeasMashed potatoes

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Salade de Tomates

Prep time: 20minutes         Ingredients:Tomatoes                               250gmsLettuce                                   4 to 6 leavesDressing-Salad oil                                  30mlVinegar                                   10 mlSeasoning                               to tastePowder sugar                         5gmsFrench mustard                     1/4tspnGARNISHOnion rings                            4 to 6nosMethod:Blanch tomatoes, deskin. Quarter them horizontally and remove the seeds. Cut into very thin strips, arrange over a bed of lettuce, sprinkle dressing and surround with ring of onions.Tips:

If lettuce is not available, serve in cabbage cups. Tomatoes may also be sliced into roundels.

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Poulet a la KeivPrep time:45 minutes

Ingredients:

Chicken breasts                     2nosBread crumbs                         50gmsEggs                                        2nosButter                                     100gmsSalt and pepper                     to tasteFlourGarlic finely chopped            6-8 clovesChives finely chopped           5gmsMarjoram finely chopped     5gms

Method:

Place each chicken breast between 2 sheets of wax paper and slightly beat or cut a horizontal pocket into both chicken breasts. Mix butter, garlic, chives and seasoning and stuff into the breasts. Seal the sides by brushing egg on. Refrigerate for about1/2hr.dust lightly with flour, dip in beaten egg and roll in bread crumbs. Deep fry until golden. Remove and place on an absorbent paper. Dish out on a plate and serve a la minute.

Tips:

Ø Use chilled butter before stuffing it in the breast.Ø Use small breast for frying, large breast may not cook properly.

Buttered PeasPrep time: 20minutesIngredients:Fresh peas                              400gmsButter                                      30gmsSeasoning                               to tastePowdered sugar                     5gmsMethod:Shell and cook the peas in boiling salted water. Drain and refresh. Melt butter and toss the peas for about a minute. Add seasoning and powder sugar.Tips:Ø While boiling peas, add 2-3 sprigs of mint in the water.Mashed potatoesPrep time:30 minutesIngredients:

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Potatoes                       300 gmsSeasoning                     to tasteNutmeg                         a pinch (grated)Butter                            30gmsMethod:Wash, peel and rewash potatoes. Boil in salted water till done. Drain and dry over a low flame. Mash with a wooden spoon, pass through a sieve. Add in seasoning melted butter and nutmeg. Stir with a wooden spoon to make smooth and fluffy. Scoop out on to a plate. Serve hot.Tips:Ø Completely immerse the potatoes in water while cooking.Ø After draining, do not refresh the potatoes.

Menu 9

Quiche a la LorraineRoast ChickenMint SaucePommes de terre Parisienne

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Quiche a la Lorraine

Prep time: 90minutes

Ingredients:

Short crust-Refined flour                          120gmsButter                                     60gmsChilled water                          15-20mlFilling-Egg                                          1nosCream                                     125mlBacon                                      50gmsHam                                        50gmsCheese                                    50gmsSeasoning                               to taste

Method:

Line a plain or fluted flan case with ordinary short crust paste. Cover the base with thin rashers of bacon and ham which has been slightly sauté in little oil.

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Cover with thin slice/dice of cheese. Fill the flan with a mixture of egg, cream and seasoning. Bake in a moderate oven for about 30-35 minutes and into triangles whilst just warm.

Tips:

Ø Fill the flan mixture till the top.

Roast Chicken

Prep time: 2Hours

Ingredients:

Chicken                                   1noMire poix                                250gms

MARINATION-

Oil                                           30mlWorcestershire sauce             20mlSeasoning                               to tasteHerbs                                      1/2gmMustard powder           1/4tspn

Method:

Marinate in the marinade overnight. Prepare chicken for roasting. Place the chicken over a bed of mirepoix vegetables. Roast in the oven for 75minutes, basting frequently. Disjoint, place on a plate or a platter and serve with accompanying vegetables and a sauce.

Tips:

Ø For better results use olive oil and add white wine in the marination.Ø Advisable to use chicken with skin.

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Mint Sauce

Prep time:20minutesIngredients:Mint leaves                           25gmsBrown/castor sugar               10gmsVinegar                                   20mlSeasoning                               to tasteWater                                     15ml

Method:

1. Chop mint leaves after washing. 2. Place in a basin and mix in sugar, vinegar and water. 3. Mix all the ingredients. Serve with hot or cold roast lamb.

Tips:

Ø Use brown sugar and malt vinegar.

Pommes de terre   Parisienne

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Prep time:25minutes

Ingredients:Potatoes (large)                     500gmsSeasoning                               to tasteParsley                                    2sprigsMeat glaze                             20mlOil                                           to fry

Method:

1. Peel, wash and scoop out potatoes the size of a large ball.2. Boil them in salted water. Drain. Deep fry. 3. Roll them in melted pale meat glaze and sprinkled with chopped parsley.

Tips:

Ø Can be prepared without meat glaze.

Menu 10

Scotch BrothFish ‘n’ ChipsGlazed Carrots and TurnipsButtered Beans

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Starter & Salads ( Spicy Mushroom Salad )

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Spicy Mushroom Salad

SPICY MUHROOM SALADBase:         lettuceBody:        60gms boiled button mushroomsDressing:        10ml salad oil + 15ml vinegar + salt +pepper + mustard powder + 5 drops tobasccoGarnish:        coriander sprigs, chili flakes

Starter & Salads

Starter & Salads have become an integral part of our diet of late. With the

changing lifestyle, our body needs less calories. Salads provide us roughage. In

addition it stimulates our appetite. Salads and Starters are very simple to

prepare. They may be prepared from leftovers available in the kitchen. Various

Combinations and new presentations may be tried out. Ideally the portion size

should be 75 gms. Salads can be served as a starter or as a side dish with the

main meal

Salads is an excellent food during the summer.

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Spicy Rajma Salad

1) Base: Juliennes of capsicum, Carrot, Cucumber, Roasted Pappadum Cones2) Body: Boiled Kidney Beans (Rajmah), Dices of Onion, Capsicum & Tomatoes3) Dressing: Salad Oil 20ml + Lemon Juice 10ml + Chopped Green Chillies + Salt + Chaat Masala4) Garnish: Sprig of coriander, Lemon Star

Corn & Vegetable Salad

Base :          LettuceBody :          40 gms Boiled Corn, 10 gms diced onion, 10 gms diced Capcicum, 10 gms diced TomatoesDressing :           15 ml Olive oil + 5 ml Vineger + Salt + Pepper + Mustard Powder

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Garnish :           Green Chillies and Coriander Leaves

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Julienne SaladJULIENNE SALADBase:           crisp lettuceBody:          juliennes of 20gms cucumber (deseeded) + 20gms carrots +15gms capsicumDressing:         15ml salad/ olive oil + salt + pepper + French mustard powderGarnish:         tomato flower, parsley/coriander sprig

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