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Bisque d' ecrivesse

Kromeskies

Pommes de terre lorette

Petit pois a la flammande

Brioche

Tarte aux pommes avec sauce caramel

Bisque d’ecrivesse

Ingredients No of por: 4

Small prawns 200g

Butter 20g

Mirepoix (3:1:1) 60g

Tomato 100g

Tomato puree 30g

Rice 30g

Brandy 30ml

Fresh cream 60g

Pre-preparation:-

1. Shell, wash and de vein the prawns.

2. Wash the head and shell and keep aside.

3. Clean and wash rice and drain

4. Poach the shrimps / prawns.

Method:-

1) Heat the butter over a full flame. Sauté the shells and head of the shrimps/prawns deglaze with brandy.

2) Now add mirepoix and the rice. Mix well. Add sufficient water to cook the mirepoix and the rice.

3) When the rice is done, add tomatoes and the puree. Cool the soup now. Puree finely and strain through a clean muslin cloth. Put a portion of the prawn into each soup cup. Check the seasoning and consistency. Finish off with some cream. Reheat the soup and pour into a cup. Garnish with a little more cream and serve hot.

Standard:

Pinkish orange colour soup, smooth and creamy with a fairly thick consistency. Good flavour of the shrimps adequately seasoned and served hot.

Kromeskies

Ingredients: No. of Portions: 04

Panada 150g

Cooked chicken 150g

Ham 300g

Mushrooms 4-5 Nos

Bacon 30g

Parsley few sprigs

Mustard paste 1 tbsp

BATTER:

Flour 100g

Egg 1 no

Yeast 5g

Salt to taste

Sugar a pinch

Beer 100ml

Oil for frying

STEPS:

Pre-Preparation

1. Chop chicken and ham. Remove rind from bacon and chop. Slice and blanch mushrooms. Chop parsley

2. Prepare a batter with all the ingredients & whisk till smooth. Allow to ferment

3. Sauté bacon mushroom & chicken. Combine this with panada, parsley & mustard

4. Chill the mixture well

Method:

1. Divide the panada mixture into 4 portions & roll each into a barrel & dust with flour

2. Dip in yeast batter & deep fry till golden brown.

Presentation:

Drain of excess oil & arrange neatly in entrée dish

Standard:

Even sized barrel crisp & golden brown. Inside must be well flavored & not sticky. Serve hot with tomato sauce.

Pommes de terre lorette

No. of portions: 4

Ingredients:

Mashed potato 300 gm

Choux paste 150 gm

Nutmeg a pinch

Salt to taste

White pepper powder a pinch

Cheese 50 gm

Refined flour 50 gm

Oil for frying

Pre-preparation:

1. Combine potato, choux paste, grated cheese, nutmeg powder, salt and pepper.

2. Mix well and divide into portions.

3. Flatten and cut into crescent shapes.

4. Dust with seasoned flour.

Method:

1. Heat sufficient oil in a pan to shallow fry crescent shaped potato.

2. Cook till golden brown on both sides, turning over once.

3. When done, drain on absorbent paper to remove excess oil.

To serve:

Place as an accompaniment on the plate with chicken piece as the main course or arrange all pieces neatly in a entrée.

Standard:

Neatly shaped crescents of potato, golden brown in colour, half inch thick, must retain shape after frying. Delicately flavoured with cheese and nutmeg.

Petit pois a la flammande

No. of portions: 4

Ingredients

Frozen peas – 100g

Apple – 50g

Carrot – 30g

Shallots – 30g

Butter – 20g

Mint – few drops

Salt – to taste

Preparation

1. Core the apple and cut into small cubes.

2. Peel and cut carrots similarly.

3. Peel shallots and either leave whole (if small) or cut into half (if big).

4. Chop mint finely.

Method

1. Boil carrot till ‘al dente’.

2. Add the peas towards the end.

3. Drain when done. Keep aside.

4. Heat the butter gently and glaze the shallots; add apple and toss lightly.

5. Now add the peas and carrot and check & adjust seasoning.

To serve

Reheat the pan & sprinkle mint before serving.

Standard

Colourful mélanges of neatly cut vegetables, cooked al-dente. Adequately seasoned & with a hint of mint.

Brioche

Baking temp – 200 degree Celsius

Baking time – 15-20 mins

Ingredients

Refined flour - 250 g

Yeast - 15 g

Milk - 30ml

Salt - 5 g

Eggs - 2 no

Grain Sugar - 30 g

Margarine - 50 g

Preparation

1. Make a soft dough using flour, yeast, sugar, milk and eggs and prove for 30 minutes.

2. Melt the margarine, cool and add it to the dough with salt and knead to a soft and smooth dough.

3. Divide into 13 portions and round them up place on patty tins.

4. Divide the 13^th portion into 12 smaller portions and place them on top of the brioche till it fills the tin.

5. Prove, bake at 200 degree Celsius for 15-20 mins.

Tarte aux pommes avec sauce caramel

For Pastry

Refined flour – 115 g

Margarine – 60 g(chilled)

Powdered sugar – 15 g

Cold water – to mix

Baking powder – a pinch

For the filling

Apples – 250 g

Butter – 30 g

Demerara sugar – 50 g

Cinnamon powder – 3 g

Sultanas – 20 g

Custard powder – 10 g

For Butterscotch sauce

Butter – 20 g

Grain sugar – 20 g

Fresh cream – 40 g

Method

1. Make a short crust pastry and line the moulds and blind bake.

2. Melt butter, add the chopped apples, add sugar and cook on a low flame till the apples soften.

3. Make a slurry of the custard & add to the apple mixture. Cook for a few minutes.

4. Remove from flame and add cinnamon powder & sultanas.

5. Portion out the apple filling over the blind baked pastry and cover the apples with short crust pastry.

6. Apply egg wash and bake at 150 degree Celsius for 30-40 mins.

7. Demould and serve with butterscotch sauce.

Butterscotch sauce

Caramelize sugar and butter together on a low flame.

Add in cream and stir till the mixture thickens.