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Potage St. Germaine
Cote de Porc Charcutiere
Pommes de terre a la crème au poivre
Carottes Glacees au gingermbre
Petit pain Wein
Souffle Milanaise

Potage St. Germaine

Ingredients
Dry Green Peas 400g
Onions 30g
Carrots 30g
Bacon 20g
Butter 30g
Flour 20g
Chicken stock 250ml
Mint leaves few sprigs
Cream 50ml
Milk if required
Salt to taste
White Pepper a pinch

Pre Preparations
Chop onions and carrots roughly.
Remove rind from bacon and chop.

Method

Heat butter and sauté bacon, onions & carrots. Add peas and sauté. Sprinkle flour and add stock.
Bring to a boil. Add mint and cook till peas are done. Allow to cool, discard the mint and process to a puree.

Presentation
Adjust consistency using milk & seasoning. Reheat ladle into a soup cup & garnish with a swirl of cream.

Standard
Fairly thick consistency. Coarse texture, pale green in colour, delicate flavour with a hint of mint served hot(150ml) with a swirl of cream.

Cote de Porc Charcutiere

Ingredients
Porc chops 500g
Sugar a pinch
Mustard 1 tsp
Oil 1 tsp
Worcestershire sauce 15ml

Charcutiere sauce
Demi glaze 300ml
Gherkins 30g
Mustard paste 1tsp
Parsley 5 g
Lemon juice 1/2no.
Shallots 20g
Sugar a pinch
White wine 15-20 ml
Salt to taste

Pre preparations
Trim the pork chops and remove the rind and flatten lightly.
Marinate with salt, sugar, pepper, mustard. And Worcestershire sauce.

Method
Heat oil in a pan. Sear the pork chops and cook in espagnole sauce till meat is tender, on a slow fire.
Remove the pork chops and reduce the sauce.
Deglaze pan with white wine. Strain and add remaining ingredients for charcutiere sauce.

Presentation
Arrange pork chops on a plate of piped cream potatoes and masked with charcutiere sauce.

Pommes de terre a la crème au poivre

Ingredients
Potatoes 400g
Salt to taste
Butter 30g
Cream 15-20 ml
Red capsicum 100g

Method
Boil potato till tender. Drain and dry, mash well.
Add capsicum puree to potato with cream and butter.
Place a scoop of potato on a plate. Arrange pork chops neatly and nape with charcutiere sauce.

Presentation
Arrange with pork chops and nape with charcutiere sauce.

Standard
Potatoes should be creamy and buttery and neatly scooped or piped onto a plate.

Carottes Glacees au gingermbre

Ingredients
Large carrots 200g
Salt to taste
Sugar 5g
Ginger 10g
Butter 20g
Honey 1 tsp

Pre preparation
Peel and carrots into thick slices.
Wash and crush ginger.

Method
Place carrots in a little water with ginger, sugar salt and butter. Bring to a boil. Cook till water evaporates. Add honey and allow sugar, butter, and honey to glaze the carrots.

Presentation
Reheat and add honey. Serve hot as an accompaniment to the main course.

Vienna Bread Rolls

Ingredients
Refined Flour 250gm
Yeast 8 gm
Sugar 10gm
Salt 8gm
Fats 5gm
Poppy Seeds little
Egg (for dough) 1no
Eggwash 1no

Preparation
Sieve the flour. Make a well, add the yeast, sugar, egg, and make a soft dough
Cream the fat, salt, & wrap it into the dough.
Knead it well, round it up and keep it under a moist cloth
Knock back after 20 min and round it up again
Knock back again after 20 min & divide the dough in 8 portions
Round up & rest for 10 min
Shape them into Vienna rolls and place them on a French bread tray. Apply egg wash, sprinkle poppy seeds and make 2-3 gashes
Prove & bake in a hot oven at 200C with steam

Souffle Milanaise

Ingredients
Egg Yolks 3no
Egg White 1no
Grain Sugar 17gm
Gelatin 15gm
Lemon Juice 200ml
Lemon Rind 5gm
Fresh Cream 50gm
Pistachio 20gm
(Blanched & Shivered)

Preparation

Make a Sabayon using 3 yolks and 1 Eggwash alongwith Sugar
Add dissolved Gelatin, lime juice, lemon rind, and allow it to cool
Fold in the whipped cream, lightly, & then add to well beaten egg white
Pour the mixture into a bowl & set it in the fridge.
Garnish it with crushed glucose biscuit & flaked pistas