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Smoked Tomato and Basil Soup.
Poulet Sauté Mexican.
Parsley Potatoes.
Garlic Bread.
Mango Bavarois.

Smoked Tomato and Basil Soup.
Ingredients
Tomato (Charcoal for smoking) 500 gms
Onion 50 gms
Carrot 50 gms
Celery 30 gms
Basil Few sprigs
Béchamel Sauce 250 ml
Fresh cream 50 ml
Croutons 50 gms
Pepper Powder ¼ tsp
Salt to taste

Preparations:
• Blanch and peel tomatoes. Smoke it for a couple of minutes in suitable container.
• Cut remaining vegetables into mirepoix.
Method
• Boil the cut vegetables in little water till tender.
• Add tomato and basil.
• Puree the vegetables and then mix with béchamel sauce. Strain the soup.
• Adjust the seasoning and consistency. Add pepper powder.
Presentation:
• Reheat the soup carefully.
• Ladle the soup into a cup or pour and garnish with a swirl of cream and a few croutons.
Standard:
• Orange red in colour, smooth consistency, rich tomato flavour, adequately seasoned and serve piping hot with garnish of swirl of cream and croutons.

Poulet Sauté Mexican

Ingredients:
Chicken 1 kg
Demi Glace 200 ml
Marinade:
Salt to taste
White pepper powder ½ tsp
Mustard 1 tsp
Sugar A pinch
Wine (red) 30 ml
Oil 30 ml
Garnish:
Tomato 50 gms
Mushroom 50 Gms
Red Capsicum 30 gms
Green capsicum 30 Gms
Yellow Capsicum 30 gms
Parsley ½ bunch

Preparation:
• Joint the chicken and marinade.
• Blanch and quarter tomato. Cut capsicum into cubes.
• Chop parsley finely and slice mushrooms thickly.

Method:
• Heat oil in a skillet/ frying pan and sauté the joints to an even brown colour on both sides.
• Sauté peppers slightly. Keep aside.
• Adjust consistency of demi glace.
• Add remaining marinade and heat gently.

To serve:
Arrange the joints of chicken on the plate. Pour sauce neatly around. Place garnish on top and sprinkle parsley. Serve hot.

Standard:
Neatly joined chicken, evenly brown, tender and juicy. Sauce must be light brown, smooth and glossy with a good body and taste.
Adequately seasoned and garnished with brightly colored peppers.

Parsley Potatoes

Ingredients:
New potatoes 450 Gms
Parsley 15 gms
Butter 15 gms
Salt 15 gms

Preparation:
• Scrub and rub the potatoes carefully.

Method:
• Boil potatoes in their jackets until cooked well.
• Drain, dry out moisture and cool.
• Melt butter in a large pan and add salt put it in the potatoes and chopped parsley. Toss well.
• Serve hot.

Standard:
Evenly cooked potatoes with skin intact buttery flavour with parsley.

Garlic Bread

Ingredients:
Bread roll dough of 250 gms flour
Parsley 10 gms
Garlic chopped 50 gms
Butter 20 gms

Preparation:
• Prepare a soft dough and keep it for fermentation (20 minutes).
• Peel, crush and chop garlic finely. Saute lightly in butter.
• Roll it (dough) out into a rectangle.
• Spread the sautéed garlic over the rolled out dough.
• Roll it (like a Swiss Roll).
• Cut it into even portions and place each portion on a greased tray. Alternatively, leave the dough in the shape of a roll/loaf.
• Prove and bake at 220 c for 10 – 12 minutes.
• Cool and serve.

To serve:
Slit bread. Apply some more garlic butter. Wrap tightly in foil and re-heat in the oven. If necessary, toast under the salamander.

Mango Bavarois

Ingredients:
Mango Pulp 150 ml
Rich cream 150 ml
Gelatin 7.5 gms
Grain Sugar 10 gms
Lime ½ no.
Mango (fresh) (for garnish)
Mango jelly 15 gms
Cherry 4 nos.

Preparation:
• Cook mango pulp on a slow fire with a little sugar till sugar dissolves.
• Remove, add dissolved gelatin and cool on ice till thick and viscous.
• Fold in whipped cream.
• When neatly set, pour into ring moulds.
• Set in refrigerator, decorate with mango slices and pour cooled mango jelly on top.
• When set, demould, garnish with cherries ad a sprig of mint and a fruit coulis.