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• Crème de volaille princesse
• Beef Wellington with sauce madere
• Glazed carrots and radish
• Indian Herbed Rolls
• Soft Center Chocolate Cake with Cardamom Flavoured Crème englaze

CREME DE VOLAILLE PRINCESSE

Ingredients:

Chicken veloute 750 ml
Asparagus puree 250 g
Asparagus tips 100 g
Cooked chicken meat 100 g
Milk (if required) 100 ml

Preparation:
1. Blanch the asparagus tips. Refresh and keep aside for garnish.
2. Dice the cooked chicken meat

Method:
1. Heat veloute and add asparagus puree. Add milk if required to adjust consistency.

To Serve:
Place asparagus heads and diced chicken meat in soup cup. Check seasoning. Reheat soup and ladle into cups.

Standard:
Pale green in color, smooth creamy, pouring consistency. Distinct flavour and taste of asparagus. Adequately seasoned and served hot garnished with asparagus head and dices of cooked chicken.

Beef Wellington with Sauce Madere

Ingredients:
Tenderloin of Beef 750 g
Salt to taste
Crushed pepper powder 2 tsp
Oil 1 tbsp

Duxelle:
Shallots 50 g
Parsley ½ bunch
Mushrooms 100 g
Butter 10 g
Puff pastry 200 g
Egg wash 1 egg
Pate maison 50 g

Preparation:

1. Trim and cut tenderloin into 125 gm steaks. Season with salt and add pepper and oil Sear in a very hot pan to seal the surface.
2. Peel and chop shallots. Chop mushrooms and parsley and saute in butter.

Assembly:
Rollout a portion of puff pastry. Place meat in the centre and spread duxelle on top. Fold pastry neatly to seal and decorate with remaining pastry. Egg wash and bake at for minutes or until pastry is cooked and golden brown.

To Serve:
Pastry should be golden, evenly cooked, crispy texture with distinct layers. Meat must be moist, tender and slightly pink.

Madere

Ingredients:
Demi glaze 150 ml
Crushed peppercorns 10 g
Red Wine 30 ml
Butter / buerre marie 5 g
Shallots 20 g
Fresh cream 15 ml

Method:

Reduce wine and pepper and add to demiglace. Finish off with butter 0r beurre marie.

Standard:
Glossy surface, rich brown color, good meaty taste and flavour.

 

Glazed Carrots and Radish

Ingredients:
Carrots 125 g
Radish 125 g
Butter 30 g
Salt to taste
Sugar 3-4 g

Method:
1. Peel and neatly turn the carrots and radish.
2. Boil each of them separately.

To serve:
Toss in butter and serve hot as an accompaniment to the main course.
 

Indian Herbed Rolls

Ingredients:
Refined flour 150 g
Sugar 10 g
Yeast 10 g
Salt 8 g
Fat 10 g
Water 150 ml

Chutney:
Fresh coconut ½ no.
Coriander leaves ½ bunch
Garlic 4-5 flakes
Green chillies 2 no.
Sugar to taste
Salt ½ tsp
Lemon juice 1 no.
Broken cashewnuts 20 g
Oil to bind

Method:
1. Grind all the ingredients for filling together.
2. Make a soft dough for bread rolls and prove for 30 minutes.
3. Knock back, divide into 10 portions and round them up.
4. Keep for intermediate proof for 5 minutes.
5. Stuff each roll with above filling and round up and keep for final proof – 30 minutes or double in size.
6. Beat egg wash before baking or brush with fat after baking at 230⁰C for 10-12 minutes.

Soft Center Chocolate Cake with Cardomom Crème anglaze

Ingredients:
Dark Chocolate 120 g
Butter 140 g
Yolks 3 nos.
Whole eggs 3 nos.
Vanilla Essence 5 ml
Refined flour 50 g
Grain sugar 50 g

Crème anglaze
Egg yolk 2 no.
Milk 150 ml
Cardomom powder 5 g

Procedure:
1. Melt chocolate and butter on a double boiler and make a smooth mixture.
2. In a mixing bowl, whisk yolks, eggs, sugar and vanilla essence.
3. Add in the melted chocolate butter. Mix to this ( at room temperature) and fold in refined flour and mix.
4. Pour in 5 baba moulds which are greased and dusted. Rest for 30 minutes.
5. Bake at 180⁰C for 10-12 minutes.
6. Cream sugar and yolks, add in vanilla essence and cardamom powder.
7. Add in warm milk, cook with a wooden spoon till tempreature reaches 85⁰C.
8. Strain mixture and cool down.
9. Garnish with cardamom powder cream and serve.