Menu - 9

Quiche Lorainne
Duchesse Nantua
Red cabbage coleslaw with red wine dressing
Multi grain bread
Custard apple mousse

Quiche Lorraine
Ingredients
Short crust pastry 150 gm.
Egg 2 no.
Cream 150 ml.
Salt a pinch.
Pepper a pinch.
Spring onion 3 bunch.
Bacon 100 gm.
Cheese 60 gm.

STEPS:
1] Roll out short crust pastry and lime a tin.
2] Blind bake for 7-10 mins.
3] Cut spring onion bulks and stems into pieces.
4] Slice the bacon, grate the cheese. Combine egg & cream. Mix well. Add salt and pepper.

METHOD:
1] Heat bacon, add spring onion. Sauté lightly.
2] Place this in the pastry case. Pour the egg and cream mixture & sprinkle cheese.
3] Bake in medium hot Owen till custard is set.
4] Remove and allow cooling.
5] When the quiche has cooled cur into wedge (six portions) & serve hot or cold.

Ducheese Nantua.
Ingredients
Choux paste 250 gm.
Mayonnaise 150 ml.
Prawns 400 gms.
Lemon ½ no.
Lettuce few.
Romaine/loloroso few.
Cherry Tomatoes few.
Ice berg Lettuce few

PEPERATION:
1] Shell & devein the prawns. Wash & keep them aside.
METHOD:
1] Poach the prawns with little lemon. Drain & keep.
2] Combine prawn & mayonnaise.
2] Pipe out the choux paste into large buffs & bake till dry.
3] Slit the top of the pastry and remove any uncooked pastry.
4] Fill the shells with prawns mayonnaise.
NOTE: Dices of tomatoes & onion could be put in the shell before putting the prawn mayonnaise
TO SERVE:
Arrange lettuce on the chilled plate with tomatoes. Place 1 choux pastry shell & serve.

Red cabbage Coleslaw with Red Wine Dressing

Ingredients: No. of Portions: 4
Red Cabbage 150g
Carrots 50g
Onions 30g
Lemon juice 30 ml
Olive oil 10ml
Salt a pinch
Pepper powder a pinch
Sugar 1 tsp
Mustard Paste 1 tbsp
Mixed Herbs (optional) 1tsp

Method
1. Shred the cabbage thinly & keep in ice cold water.
2. Cut carrots into juliennes & slice onions thinly.
3. Make a vinaigrette dressing with remaining ingredients.
4. OPTIONAL : Make a red wine reduction and toss salad in it.

Presentation
To serve the salad, drain the cabbage thoroughly. Add the carrots & onions. Drizzle the dressing & toss lightly.

Standard
Finely shredded vegetables. Dressing must be sharp & well seasoned. Vegetables must be crisp & not soggy. Dressing should be adequate.

Multi Grain Bread

Ingredients: No. of portions: 10

Refined flour 125g
Whole wheat flour 50g
Ragi flour 50g
Soya flour 10g
Oats 10g
Dahlia 5g
(broken wheat)
Gluten 15g
Yeast 10g
Grain sugar 10g
Salt 8g
Fat 10g

STEPS:

Method:

1. Sieve the refined flour
2. Mix refined flour & multi grain flours & gluten together
3. Make a well. Add sugar, yeast & water & mix
4. Make a soft dough & knead well
5. Cream the salt & fat & rub into the dough. Knead well
6. Round it up & keep covered under a moist cloth for 40 mins
7. Knock back the dough & divide into 10 balls. Round up each ball & keep under moist cloth for 10 mins
8. Shape the dough & place on a greased baking tray & prove for 30-40 mins
9. Bake at 230°C for 10-12 mins
10. Brush lightly with fat & cool

Standard:
Soft to touch, light brown colour, well shaped with a pleasing ‘fresh baked’ smell

Custard Apple Mousse
No of por. 4
Ingredients
Egg yolk 2 nos
Whole egg 1 no
Grain sugar 30 gm
Rich cream 100 ml
Custard Apple pulp 75 gm

Method:
1. Make a sabayon with egg and sugar and allow to cool.
2. Mix the sabayon and custard apple pulp together.
3. Fold in the whipped Rich cream lightly.
4. Pour into an appropriate mould/ glass.
5. Set in the fridge. And serve chilled.