Menu - 10

Crème Crecy

Ingredients No. of Portions: 04

Carrots 400g
Onion 50g
Bay leaf 1no.
Celery 30g
Butter 20g
White Stock 1 lt
Boiled rice 50g
Parsley ½ bunch
Flour 20g
Milk 200ml
Cream 50ml
Salt to taste

STEPS:
Pre-preparation:
1. Peel & cut carrots roughly
2. Peel & chop onions

Method:
1. Sauté onion, bay leaf & carrots lightly.
2. Sprinkle flour
3. Add white stock & simmer till carrots are tender
4. Cool & then puree. Adjust consistency with milk

Presentation:
Reheat gently. Check seasoning. Place rice & parsley in a cup & pour hot soup

Standard:
Orange red in colour. Good flavour of carrots. Medium thick consistency. Adequately seasoned & served hot.

Herb Crusted Escalope of Chicken with Grilled Tomato and Pepper Sauce

Ingredients: No of por: 4
Boneless Chicken 500g
Salt to taste
White Pepper Pwd a pinch
Worcester Sauce 15ml
Mustard paste 10g
Seasoned Flour 30g
Egg (wash) 1 no.
Fresh Bread Crumbs 60g
Mixed Herbs 15g
(fresh mint, fresh parsley, fresh dill, dry mixed herbs)
Oil for frying
Tomato 2 large (150g)
Demiglace 200ml
Crushed peppercorns 1tbsp
Fresh Cream 30ml

Pre-preparations:
1) Lightly flatten the chicken and discard the skin.
2) Marinade with salt, pepper, Worcester and mustard.
3) Mix herbs (chopped) with bread crumbs
4) Cut tomato into half
5) Carefully coat chicken with flour, then egg wash and bread crumb on one side only.
Method:
1) Heat sufficient oil in a flat frying pan put the chicken in, crumb side first.
2) Cook gently till the crumbs form a crust a the chicken cooks
3) Turn over the chicken piece and complete the cooking.
4) Grill the tomato
5) Heat the demiglace and add crushed peppercorns and cream.

Presentation:
Drain chicken pieces and arrange them on a plate with the grilled tomato and cream potatoes. Drizzle the sauce around and serve the remaining in a sauce boat.

Standard:
Evenly coloured crust on the surface, meat must be tender and juicy. Arrangement on the plate must look attractive.

Cream Potatoes

Ingredients
Potatoes 400g
Salt to taste
Butter 30g
Cream 15-20 ml

Method
1. Boil potato till tender. Drain and dry, mash well.
2. Cream potatoes well with cream and butter.

Presentation
Shape cream potato with moulds or pipe out.

Standard
Potatoes should be creamy and buttery and neatly scooped or piped onto a plate.

French Beans with Sesame Seeds

Ingredients

French Beans 250 g
Butter 30 g
Sesame Seeds 10 g
Salt to taste

Method:
1. String beans and cut into lozenge shape.
2. Boil beans, drain and refresh.
3. Heat butter and sesame.
4. Add beans and toss lightly.

Presentation:
Place a portion of beans on plate with main course and serve hot.

Standard:
Neatly cut diamonds of beans, bright green in colour, cooked perfectly till “al dente” and flavour with sesame seeds.

Herb and Cheese Rolls

Refined Flour 250 g
Grain Sugar 10 g
Yeast 10 g
Fat 10 g
Salt 8 g
Basil few leaves
Egg 1 no.
Dry herbs a little
Cheese 30 g

Preparation

1. Sieve the flour.
2. Make a well, add the sugar, egg, herbs and make a soft dough.
3. Cream salt and fat and rub into the dough, round it up and keep it for proving for 20 minutes.
4. Divide into 10 portions and round them up.
5. Keep for intermediate proving.
6. Shape the rolls again with herb and cheese mixture.
7. Keep for final proving for 30 minutes.
8. Make a slit on top to expose the filling and bake at 230*C for 10-12 minutes.
9. Brush lightly with melted fat.

Tarte Tatin with Orange Sauce

Ingredients: No. of portions: 6
Sweet Paste:
Refined Flour 100 gm
Margarine 65gm
Icing sugar 35gm
Egg ½-1 no

Filling:
Apples 300gm
Brown sugar 50gm
Cinnamon ½ tsp
Raisin 20gm

Caramel:
Grain sugar 3tsp
Water few drops

Whipped cream for garnish
Egg for brushing

Orange Sauce
Sugar 50 g
Orange juice 100 ml
Orange zest 2 g

Method:
1. Make the sweet paste by creaming the margarine.
2. Add icing sugar, then beaten egg & lastly flour.
3. Make a dough & keep it in the fridge to harden.
4. Caramelize the sugar in a half kg cake tin.
5. Cut the apples into thin slices& arrange them in a circular fashion on the caramelized sugar.
6. Sprinkle brown sugar, cinnamon pwd & raisins.
7. Roll the sweet paste & cover the apples with it. Push the edge inward.
8. Make 2-3 gashes on top to let out steam and bake and bake at 180°C for 40 mins.
9. Caramelize sugar, add orange juice, zest and reduce.
10. Garnish with a swirl of fresh cream and orange sauce.

Standard:
Lightly caramelized apples, well arranged, with a pleasant cinnamon flavour and a well baked but “short” base.