MENU 3

Salade Niçoise
Picatta de veau with Sauce Italienne
Broccoli and Cauliflower with cheese sauce
Hard Rolls
Tender coconut mousse

Salade Niçoise No. of portions: 04

Ingredients:

French beans 150g
Potato 50g
Olives 4-5 no.
Small Tomato 2no.
French Dressing 30ml
Egg 1 no

STEPS:

Pre-Preparation:
1. String & cut beans into lozenge
2. Peel & cut potato into dices
3. Cut tomato into quarters & remove the pulp. Slice olives
4. Hard boil the eggs and cut into quarters

Method:
1. Boil beans & potatoes separately till just done.
2. Allow to cool, then chill
3. Combine olives, potatoes, beans & tomatoes with French dressing

Presentation:
Chill the salad & serve along with the main course. Garnish with hard boiled egg.

Standard:
Neatly & evenly cut beans & potatoes. Beans must retain good green colour, adequately seasoned with the dressing & served chilled

Picatta de veau with Sauce Italienne No. of por: 4

Ingredients: Quantity:
Tender loin of veal 400 gm
Egg wash 1 egg
Bread crumbs 60 gm
Seasoned flour 30 gm
Oil for frying
Fettucine pasta 100 gm
Butter 30 gm
Garlic 5 gm
Parsley 5 gm

Sauce Italienne
Tomato 250 gm
Onion 60 gm
Garlic 20 gm
Olive oil 15 ml
Basil (fresh) a few
Gherkins 10 gm

Pre-preparation
1. Trim the tenderloin and cut into slices.
2. Flatten and season.
3. Dust with bread crumbs.
4. Blanch and concasse tomatoes.
5. Peel and chop onions and garlic. Dice gherkins.
6. Boil fettucine till ‘al-dente’. Drain and refresh.

Method
For the Sauce
1. Heat olive oil and garlic. Fry onions and then add concasse tomatoes. Add water and simmer.
2. Add seasonings, basil and gherkins.
3. In a frying pan in hot oil, pan fry the meat on both sides till evenly brown. Drain off excess oil.

Presentation
Toss fettucine with butter, flavoured with garlic and parsley. Arrange neatly with picattas and sauce on a plate and serve hot.

Standard
Pasta cooked al dente. Sauce must be tasty, reddish in colour and dropping consistency.

Broccoli and Cauliflower with cheese sauce

Ingr:
Broccoli 150g
Cauliflower 150g
Bechamel Sauce 150ml
Cheese 50g
Roasted Almond few

PREPARATION

1. Trim cauliflower and Broccoli and cut into florets and sear.
2. Blanch and skin almonds. Cut into slices.

METHOD

1. Blanch broccoli and boil cauliflower.
2. Refresh and keep aside. Combine sauce and cheese and reheat. Adjust seasoning

PRESENTATION

Put a portion of vegetables on the plate and drizzle cheese sauce on top.

STANDARD

Cauliflower and broccoli must be cut neatly and cooked al – dente. Sauce, smooth, cheesy and fairly thick and adequately seasoned and garnished with almonds

Hard Rolls Yield 15 Nos
Baking temp 220 C
Baking time 10-12 mins

Ingredients QTY Unit
Refined flour 250 Gms
Yeast 10 Gms
Sugar 10 Gms
Egg-white 1 no
Salt To Taste
Fat 10 Gms

Steps
1. Sieve the flour
2. Make a bay, add the yeast, egg-white, sugar and make a soft dough.
3. Cream fat and salt and rub it into the dough. Round it up and keep for 30 mins.
4. Knock- back and divide into 15 portions round up and keep for intermediate proving.
5. Shape these into oval shapes and place them on a greased tray. Prove
6. Score the surface with a sharp knive. Bake at 220 C for 10-15 mins.

Tender coconut mousse Yield 4 nos

Ingredients QTY Unit
Milk 300 Ml
Sugar 60 Gms
Egg-yolks 2 Nos
Gelatin 10 Gms
Coconut milk powder 15 Gms
Tender coconut pulp 2 Tbsp
Whipped cream 150 Ml
Dessicated coconut 10 Gms
Vanilla essence Few drops

Steps
1. Soak gelatin..
2. Prepare a basic custard with yolks, sugar and milk..
3. Add the soaked gelatin to the hot custard and disperse well , add the coconut milk powder, mix and cool.
4. Add the coconut pulp, keep on ice, when it thickens fold in the whipped cream lightly. Pour in moulds. Refrigerate till set.
5. Garnish with roasted desiccated coconut.
6.