MENU - 18

Consomme:
All students please find out 15 consomme garnishes and add to your journal.

Poulet Sauté Maryland:

Ingredients:

Chicken 1kg

MARINADE:

Salt 8gm
Pepper 3gm
Mustard 5gm

COATING:

Seasoned flour 50gm
Egg wash 1no
Bread crumbs 100gm
Mixed herbs 10gm
Cherry tomatoes 4no
Bacon rasher 4no
Creamed corn 50gm
Cooking plantain 1no
Egg yolk 1no
Parsley ½ sprig
Refined flour 10gm
Baking soda 3gm
Demi glaze 200ml
Oil for frying

Method:
Pre-preparation:

1) Prepare fresh bread crumbs and flour with mixed herbs.
2) Clean, joint and debone chicken.
3) Prepare espagnole with the bones.
4) Marinate the chicken
5) Make a batter with creamed corn, egg, baking soda and flour.
6) Peel and cut plantain into 4 pieces.
7) Trim and roll bacon rasher and secure with toothpicks.

Preparation:
1) Coat chicken with flour and egg wash and bread crumbs.
2) Prepare garnish. Dust plantain in flour and fry lightly.
3) Fry spoon full of corn fritter.
4) Tightly sauté bacon pieces, grill tomatoes.
5) Fry chicken in hot oil until golden brown.

Presentation:
On a large plate arrange chicken and garnish neatly serve hot with demi glaze.

Standard:
Tender and juicy pieces of chicken crisp and golden brown in colour. Attractively arranged and garnished around. Serve hot with demi glaze.

Pommes Marquis:

Ingredients:
Potatoes 250gm
Eggs 1no
Butter 15gm
Tomato puree 30gm
Salt 5gm
White pepper powder 5gm

Method:
1) Reduce the tomato puree into a dry paste (no mixture).
2) Prepare mashed potatoes as for duchess potatoes.
3) Stir in the reduced tomato puree. Mix thoroughly.
4) Pipe out on a greased baking tray in a pyramidal shape.
5) Bake in the oven until brown at 205 deg Celsius.

CHEESE STICKS

Ref flour-200g
Milk powder-25g
Yeast-7g
Sugar-7g
Salt-7g
Fat-5g
Chilli flakes-10g
Parmesan-30g

Procedure:

1.make a stiff dough with all the ingredients except the parmesan.
2.ferment for till double in size,knock back and divide in to 30 portions.rest for further 10 minutes
3.on the table sprinke litle grated cheese and make very thin strands.arrange on a try and brush with a light egg wash.prove for another 15 minutes .
4.bake at 210 deg c for around 15 minutes and dry out at 150 deg c

BAKED CHEESE CAKE

Hung curd-225g
Castor sugar-75g
Lemon zest-1/2
Vanilla essence-2ml
Corn flour-5g
Salt-2g
Egg-1no
Yolk-1no
Fresh cream-50ml
Lemon juice-5ml
Biscuit crumbs-60g
Pdr sugar-15g
Melted butter-15ml

Procedure:

1.line five ring moulds with aluminium foil.mix biscuit crumbs,pdr sugar and ad in melted butter fill this mix equally in the five moulds and press it tight.put in oven till the mix is light golden brown in color.
2.in a bowl cream the hung curd till lump free add in sugar,corn flour,lemon zest,vanilla ,salt.blend till smooh scrape down the sides.
3.add in egg,yolks little at a time and mix scrape down the sides do not overmix.
4.add in cream and lemon juice.
5.pour mix in to the moulds and bake with waterbath at 160 deg c for 25-30 minutes or till the mixture is set.cool down and demould
Glaze the top and serve with fresh whipped cream and a fruit based sauce

MENU - 17

Gazpacho

Ingredients:

Cucumber 25gm
Tomato 200gm
Onion 50gm
Capsicum 50gm
Garlic 6-8flakes

STEPS:

1 Prepare all vegetables and cut roughly
2 Puree all ingredients, strain and chill with ice cubes
To Serve:
Ladle soup into cups and float a slice of cucumber topped with brunoise of cucumber, tomato and capsicum. Serve cold preferably chilled.

Standard:

Chilled soup, thin consistency, reddish brown in colour, refreshing taste and flavour.

Paella

Ingredients:

Rice 200gm
Olive oil 50ml
Onion 300gm
Garlic 4-6flakes
Saffron 1gm
Carrot 30gm
Peas 30gm
Capsicum 30gm
Tomato 30gm
Spicy sausages 1No
Chicken joints 100gm
Medium prawns 100gm
Clams 6-8No
Mussels 4-6No
Salt to taste

Pre-Preps

1. Cut vegetables into dices and blanch. Cut sausages diagonally.
2. Season chicken joints. Shell and de-vein the prawns.
3. Wash and scrub clams and mussels.

Method

1. Wash and drain rice. Heat olive oil, sauté garlic, onions and then sausage followed by rice and chicken.
2. Mix well. Add sufficient water and stock to cook the rice. Add meat, seafood and vegetables as and when depending on how long it takes to cook.
3. Season and flavour with saffron.

To Serve:

Ensure that rice is hot and serve from the skillet.
Standard:
Rice must be yellow in colour and flavoured with saffron. Texture must be a bit sticky. Meat, seafood and vegetables should contribute to taste with flavour and colourful appearance of the dish.

Spanish Omelet

Ingredients:
Small potatoes 300gm
Onions 200gm
Eggs 3No
Salt 10gm
White pepper powder 10gm
Oil for deep frying

Pre-preps:

1. Peel and slice potato medium thick
2. Peel and slice onion. Sprinkle salt. Squeeze dry.
3. Beat the egg white and yolk to form a foam. Season with salt. Add pepper powder.

Method:

1. Heat oil and then deep fry the potatoes.
2. When they are half done add the sliced onion and continue to fry till onions are golden brown.
3. Drain from the oil and add to the beaten egg. Allow to soak for 15-20 min.
4. Take an omelette pan and grease with some oil. Pour the egg-potato mixture and spread evenly.
5. Allow to cook on a slow fire. Then complete the cooking in the oven or under the salamander.

Spanish Wreath

Ingredients:

Refined flour 250gm
Yeast 10gm
Sugar 10gm
Fat 10gm
Salt 8gm
Onions 1medium size
Red chilli flakes few
Cumin powder 1/2tsp
Red/yellow peppers finely chopped

Method

1. Chop the onions finely. Roast chilli flakes.
2. Make a dough using all the above ingredients. Rest the dough for 30min.
3. Knock back the dough and divide into 30 small portions. Keep it for intermediate proving.
4. Take 3 portions. Make strands, plait them. Make a wreath with the plait. Place on a greased tray. And sprinkle the chopped peppers.
5. Prove, bake at 250C for 10-12min and grease with fat.

Empanadas:

Ingredients

Refined flour 100gm
Powder sugar 15gm
Margarine 60gm
Chilled water to mix
FILLING:

Cake crumbs 100gm
Mixed nuts 50gm
Jam 50gm
Chocolate -Fudge icing 1lt
Egg 1No
Pear 50gm
Apple 50gm

Steps:

1. Make a short crust pastry dough. Allow it 2 rest.
2. Mix cake crumbs, nuts, jam and fruits. Divide into 4 portions.
3. Divide short crust pastry into 4 equal portions.
4. Roll out each portion into a square. Apply fudge icing in centre. Place filling and fold it into an envelope
5. Serve with crème anglaise.

MENU - 16

SCOTCH BROTH

ROAST BEEF

ROAST POTATOES

GLAZED CARROTS & BEANS

ALBERT PUDDING

SCOTCH BROTH

Ingredients:-

Lamb/Mutton Stock – 1 lt

Onion – 30 gm

Carrot – 30 gm

Turnip – 15 gm

Celery – 15 gm

Barley – 20 gm

Parsley – a little

Salt – to taste

White pepper pwd – a pinch

Pre- preparation:-

1. Clean and soak barley.

2. Cut vegetables into dices.

Method:-

1. Boil barley in stock. Add vegetables and simmer till done and soup thickens. Check seasonings and add pepper. Ladle into cup and sprinkle chopped parsley.

Note:-

Lamb/Mutton meat can be removed from bone after stock is made and added to the soup.

Roast Beef

Ingredients:-

Tenderloin of beef – 1 kg

Salt – to taste

Crushed pepper – 1 tsp

Mustard paste – 1 tbsp

Oil – for basting

Mirepoix – for roasting

Pre- preparation:-

1. Trim and clean fillet. Marinade with salt, pepper and mustard. Tie with string to retain shape.

Method:-

1. Heat oil in a pan and sear the meat over a full fire.

2. Place on a mirepoix bed and roast for 15-20 mins in a hot oven, basting with remaining oil.

3. Prepare roast gravy using stock and a little flour with the pan juices. Strain and keep aside.

Roast Potatoes

Ingredients:-

Medium potatoes – 400 gm

Salt – to taste

Oil – 30 ml

Method:-

1. Peel and trim potatoes.

2. Blanch in boiling water. Drain, apply salt and oil.

3. Place in a roasting tray. Cook in a medium oven till tender, basting occasionally with oil.

Glazed Carrots and Beans

Ingredients:-

French beans – 100 gm

Carrots – 100 gm

Butter – 20 gm

Sugar – 20 gm

Salt – to taste

Method

1. Peel and slice carrots.

2. String and cut beans.

3. Boil in a little water with salt, sugar and butter.

Albert Pudding

Butter or margarine-75g

Pdr sugar-75g

Egg-75g

Vanilla-2ml

Refined flour-70g

Procedure

Creaming method

Pour the mixture in to greased baba moulds.place on a tray,fill the tray with hot water and place in the oven.bake at 160 deg c for 25-30mins.the pudding should be moist

Serve with a berry compote or a jam sauce

Menu - 15

ZUPPA DI FAGIOLI CON PASTA
LASAGNE
MELAZANE PAREMEGIANA
GRISSINI
PANPORTE

ZUPPA DI FAGIOLI CON PASTA
Boiled kidney beans - 50g
Butter/Olive oil – 20ml
Garlic – 6 flakes
Onion – 20g
Carrots – 30g
Celery – 15g
Potato – 30g
Chicken stock / water – 1Lt
Chilli flakes – a pinch
Salt – to taste
Pepper – a pinch
Pasta – 15g
Grated cheese – 30g
Ham – 30g
Tomato puree – 30ml

PRE-PREPARATION: Coarsely crush the beans. Peel and dice the onions, carrots and potatoes. Chop the ham finely.

STEPS:
1) Heat oil with garlic. Sauté onions, carrots, celery, potato, ham and chilli flakes.
2) Add stock/ water and bring to a boil. Simmer and then add crushed beans and tomato puree. Add pasta and cook for a few more mins.
3) Adjust seasonings and consistency

PRESENTATION: Reheat and ladle into soup cups. Add cheese before serving.

STANDARD: Thick broth consistency. Reddish-brown, well flavoured and lightly garnished with grated cheese.

LASAGNE

Minced lamb – 200g
Olive oil – 60ml
Onions – 50g
Carrot – 30g
Celery – 30g
Garlic – 20g
Tomato – 250g
Tomato puree – 50g
Béchamel – 200g
Cheese – 60g
Mozzarella – 60g
Pasta dough – 200g
Salt – to taste
White pepper powder – a pinch
Mixed herbs – 5g
Butter

PRE-PREPARATION:
1) Peel and chop onion, garlic and carrot.
2) Chop the celery. Blanch and concasse tomatoes.
3) Grate and mix the cheese.

METHOD:
1) Heat oil, sauté garlic, onion and carrot.
2) Add celery and mixed herbs.
3) Add tomatoes and tomato puree.
4) Add salt and pepper. Mix well and cook to reduce the sauce
5) Roll out pasta dough thinly. Cut into 4”x6” sheets and allow to dry partially.
TO ASSEMBLE: 1) Butter the baking dish and arrange alternate layers of pasta, tomato sauce and béchamel.
2) Finish with a layer of béchamel and sprinkle cheese liberally on top.
3) Bake in a medium oven till the top is brown.
4) Allow to cool and cut into squares.
5) Carefully lift each portion out onto a plate and serve hot.

MELANZANE PARMIGIANA

Brinjals (medium) – 2 nos
Oil – 15ml
Tomato ragout – 60ml
Breadcrumbs – 20g
Cheese – 50g
Olive oil – 20ml
Mixed herbs – 5g
Salt – to taste
White pepper powder – a pinch
Flour – 30g
Basil leaves – (for garnish)

PRE-PREPARATION: Slice the brinjals medium thick and dust with flour. Grate the cheese.

METHOD:
1) Heat oil and pan fry the brinjals lightly.
2) Drain and keep aside.
3) Heat the tomato ragout (sauce) and add breadcrumbs, mixed herbs, salt and pepper.
4) In a ring mould, arrange layers of brinjals and sauce (ragout). Sprinkle cheese in between.
5) Drizzle olive oil on top
6) Bake in a medium oven for 20mins

TO SERVE: Demould carefully, and remove the mould. Decorate with sprigs (fried) of basil leaves.

GRISSINI
Ref flour – 250g
Milk powder – 15g
Yeast – 8g
Grain sugar – 10g
Salt – 5g
Fat – 5g


METHOD:
1) Sieve flour and make a dough with milk powder, yeast and sugar.
2) Rub fat and salt into the dough. Knead well.
3) Round up and keep covered for 30mins
4) Knock back and divide the dough into 40 portions.
5) Rest for 20mins. Make grissini shape by twisting the strands together,
6) Prove for 10mins and bake at 220 o C for 15mins and allow to dry out at 150 o C.

PANPORTE

Almonds – 100g
Cashewnuts – 75g
Cherry – 50g
Mixed peel – 75g
Raisins – 50g
Ref flour – 100g
Cocoa powder – 30g
Cinnamon – 5g
Nutmeg- 5g
Dark chocolate – 75g
Honey – 125ml
Castor sugar – 55g
Icing sugar – to dust

1) Mix all nuts, peel, cherry, raisins, refined flour, cocoa powder, cinnamon and nutmeg in a bowl. (Mix 1)
2) Place dark chocolate, honey and sugar in a bowl. Cook till 116 deg C.
3) Pour this mix into the first mix and mix. Pour into a lined tin. Bake at 170 deg C for 30mins
4) Serve when at room temp. Dust with icing sugar

MENU - 14

Minnestrone
Pollo Alla Cacciatore
Patata Con Herbs Italia
Ciabatta
Tiramisu

Minnestrone

Ingredients:

Cabbage 30g
Tomato 150g
Onion 30g
Carrots 30g
Turnip 10g
Leeks 30g
Celery 20g
Tomato Puree 20ml
Parsley 15g
Salami 30g
Elbow Macaroni 30g
Cheese 30g
Parmesan Cheese 10g
Garlic 10 nos
Salt to taste
White pepper powder a pinch
White stock 1.2 L
Olive Oil 15 ml
Basil 10g
Lemon zest a pinch

Pre-Preparation:

1. Wash and cut the vegetables into brunoise.
2. Blanch and concasse tomatoes. Chop the salami.
3. Grate the cheeses. Combine with little garlic, chopped basil and lemon zest (GREMALTA). Keep it refrigerated.
Method:
1. Heat oil, sauté garlic, salami, onions, carrots and turnips. Add stock and salt, bring to a boil.
2. When vegetables are al dente, add macaroni and simmer till pasta is 3/4th done, add remaining veg. and simmer till ‘al dente stage’.
3. Add tomato / tomato puree, adjust seasoning.
4. Reheat soup, check seasoning, add gremalta and serve in a soup bowl. Serve hot.

NOTE:

PESTO: It is a sharp and pungent cheese paste, which may appear on any dishes in Genoa. It is popularly known in 3 forms:
1. as a floating, creamy green island on the surface of a thick minestrone.
2. As a flavoring for pasta.
3. on ‘Potato Gnocchi’.

Pollo Alla Cacciatore

Ingredients:

Chicken 1 kg
Seasoned flour 20g
Olive oil 20ml
Tomato 250g
Onion 60g
Carrots 30g
Red wine 20ml
Olives 6-8 no.
Red Capsicum 20g
Green Capsicum 20g
Yellow Capsicum 20g
Garlic 5g
Celery 20g
Tomato puree 20g

Pre-Preparation:

1. Clean and cut chicken into 8 pieces. Dust with seasoned flour.
2. peel and chop onions and carrots into dices.
3. Chop celery and cut olives into halves. Dice and blanch capsicum.

Method:

1. Heat oil and butter and sauté chicken to a light brown colour. Drain and keep aside. In a sauce pan, sauté garlic, onions, carrots and celery. Add concassed tomato, red wine and chicken. Simmer
2. remove the chicken, reduce the sauce to a coating consistency. Add the capsicum.

Presentation:

Place chicken in a dish, reheat sauce. Add olives and pour over chicken. Place capsicum for garnish.


Patata Con Herbes Italia

Ingredients:

Small Potatoes 200g
Salt a pinch
Olive Oil 1 tbsp
Butter 10g
Garlic 5g
Mixed herbs 5g

Pre-Preparation:

Wash and scrub potatoes. Boil in salted water till done. Drain and keep aside.

Preparation:

Heat oil and butter, add garlic flakes and the potatoes. Mix well and sprinkle herbs and serve hot.

Ciabatta

Ingredients

For sponge:
Ref. Flour 200g
Yeast 10g
Water 200ml
Olive oil 80ml

For dough:
Ref. flour 50g
Salt 5g
Egg 1no.

Ingredients:

1) Make a sponge using 200g of ref. flour, yeast, 200ml of water and olive oil. Allow this to rest for an hour.
2) Weigh 50g of ref. flour and mix the egg and salt into it and spread this mixture on top.
3) Demould the sponge over the flour and keep incorporating it into the sponge. Mould it into a rectangle and divide into 5 portions. Place it on a greased tray. Allow to prove for 40 min.
4) Bake it at 200 degree Celsius for half an hour.

Tiramisu

Ingredients:

Egg yolks 2 nos
Egg white 1 no
Grain sugar 90g
Gelatine 10g
Paneer 80g
Cheese spread 20g
Whipped cream 100ml
Coffee liqueur 20ml
Rum 20ml
Sugar syrup 20ml
Cocoa Powder a little
Chocolate sponge cake circles 2 nos.

Method:

1. Beat eggs and sugar to a stiff froth(sabayon).
2. Add dissolved gelatine and set aside.
3. Grate paneer and mix cheese to form a smooth paste.
4. Add this to this sabayon, add coffee liquid and fold in whipped cream. Mix well.
5. Line ring mould with a thin layer of fatless chocolate cake and sprinkle it with sugar syrup and coffee rum liquid.
6. Prove ½ tiramisu mix. Set in fridge. Repeat. Same procedure, i.e. by placing a thin layer of chocolate sponge over the set tiramisu and pour remaining mixture.
7. Set it in the fridge. Sprinkle cocoa powder on top. Using a stencil.

MENU - 13

Consommé Madrilene
Fish Cakes with Hollandaise Sauce
Glazed Carrots and Peas
French Bread

Chocolate mousse on sablee with cream cheese quenelle

Consommé Madrilene
Ingredients:-
Consommé – 1 litre
Tomato Puree – 30 ml
Gelatine – 15 gm
Tomato – 50 gm
Pre-Preparation:-
1. Mix gelatine and tomato puree in the ‘clearmeat’.
2. Dice tomato for garnish.
Method:-
1. Clarify the stock, strain and allow to cool. Place on ice and allow to gel. Do not allow to set completely.
To Serve :-
Place garnish in soup cup and ladle a portion.
Standard:-
Same as for consommé but serve cold when partially gelled.

Fish Cakes with Hollandaise Sauce
Ingredients:-
Assorted Cooked Fish – 200 gm
Tuna – 50 gm
Mashed Potato – 100 gm
Choux Paste – 100 gm
Boiled Egg – 1 no
Egg wash – 1 no
Dried Bread Crumbs – 50 gm
Flour – 30 gm
Corn Flakes – 20 gm
Fresh Dill – 10 gm
Oil – To fry
Hollandaise Sauce – 150 ml
Pre-preparation:-
1. Mix tuna with fish and flake into slices.
2. Chop dill finely and Boiled eggs into pieces. Mashed potato, choux paste, boiled egg and dill, mix them and season with salt and crushed pepper.
3. Shape into small patties.
4. Dust with flour, dip in egg wash and coat with a mixture of breadcrumbs and cornflakes. Keep aside.
Method:-
1. Heat oil, shallow fry the fish cakes till evenly golden brown.
2. Drain on absorbent paper and keep them warm.
Presentation:-
Arrange neatly on a plate and serve with Hollandaise Sauce.
Standard:-
Small portion approximately 3-4 inches in diameter and 1 inch thick. Neatly shaped , no cracks , golden brown in colour, good flavour of fish. Serve hot with Hollandaise sauce.

Glazed Carrots and Peas
Ingredients:-
Large Carrots – 150 gm
Peas – 50 gm
Salt – to taste
Sugar – 5 gm
Butter – 20 gm
Pre-Preparation:-
1. Peel and cut carrots into thick slices.
Method:-
Place carrots and peas in little water with sugar, salt and butter. Bring it to boil, cook till water evaporates. Allow butter and sugar to glaze the carrots and peas.
To Serve:-
Reheat and serve hot as an accompaniment to the main course.

French Bread
Ingredients:-
Refined flour – 250 gm
Yeast – 10 gm
Sugar – 10 gm
Salt – 7 gm
Water – 150 ml
Poppy seeds – 5 gm
Egg – 1 no
Method:-
1. Make a dough using all the ingredients except poppy seeds.
2. The dough has to be hard dough. Round it up and keep it for proving for almost 20 mins.
3. Knock back and mould it into French bread i.e. bulging into the centre and tapering at the ends and place it on a French bread tray.
4. Prove for about 30 mins. Apply egg wash, sprinkle some poppy seeds.
5. Make 2-3 slashes and bake at about 220°c for at least 20 mins.
6. Then reduce the temperature to 100°c and allow the bread to harden up.

Chocolate mousse on sablee with cream cheese quenelle

Mousse

Milk-150ml

Sugar-30g

Yolks -1no

Vanilla ess-1ml

Dark chocolate-100g

Fresh cream-75g

Gelatin-7g

Rum-10ml

Whipped cream-100g

Sablee

Butter or margarine-50g

Castor sugar-25g

Orange zest-1g

Vanilla essence-1ml

Egg-10ml

Refined flour-80g

Cream cheese quenelle

Malai paneer-30g

Chese spread-25g

Pdr sugar-15g

Whipped cream-50g

Procedure

Mousse

1.make a custard using yolks,milk,sugar,vanilla cook till 85 deg c

2.add soaked gealtin and cool on ice,when little cold fold in chocolate truffle,rum.

3.fold in whipped cream and pour in to mould or a tray.allow to set.

Sablee

1.in a bowl cream margarine,sugar,orange zest till pale.

2.add in egg along with vanilla essence.

3.fold in refined flour and mix with a spatula put the mixture in a cling film and rest for fifteen minutes.

4.take out from fridge and roll out the dough using a cutter cut it and arrange it on a tray and bake at 175 deg c for 10-12 mins.take off tray and allow to cool.

Cream cheese quenelle

1.blend malai panir and cheese with poeder sugar.

2.fold in whipped cream.

Assembly.

Demould mousse arrange on top of sablee

Put a quenelle of cream cheese on top.