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Consomme Carmen

Ingredients
Consomme 1 lt
Tomatoes 200 g
Tomato puree 30 ml
Salt to taste

Garnish
Boiled rice 30 g
Cooked chicken 30 g
Parsley sprigs few
Diced tomato 30 g

Pre-preparation
When preparing the consommé, add chopped tomatoes and tomato puree to the “clear meat” before clarification.

Presentation
Place a portion of the garnish in each of the soup cups. Reheat the soup. Check the seasoning and pour into the cup.

Standard
Cold and partially jelled soup. Clear with visible, neatly cut garnish. Reddish brown in colour, good full bodied meaty flavour. Adequately seasoned.

Filet de Pomfret Walevska

Ingredients
Pomfret 500 g
Fish veloute 250 ml
Lobster/ medium prawns 100 g
White wine 20-30 ml
Salt to taste
White pepper to taste

Pre-preparation
1. Clean, wash and fillet the fish.
2. Prepare court bouillon with bones.

Method

1. Strain the stock.
2. Season the fish and poach in stock.
3. Use stock to prepare veloute. Add a little wine.
4. Add lobster/prawn tails to the veloute while it’s still hot.

To serve

Place fillets on a plate. Adjust sauce to masking consistency and pour over the fish. Serve hot.

Standard
Neatly cut fillets of fish. Sauce must be creamy, off-white in colour and of a coating consistency. Delicate flavour of seafood.

Pommes de Terre Croquette

Ingredients
Mashed potato 250 g
Egg yolk 1 no
Salt to taste
White pepper powder a pinch
Milk / cream optional
Egg wash 1 no.
Bread crumbs 50 g
Oil for deep fat frying

Pre-preparation
1. Combine potato (hot) with egg yolk, milk/cream, pepper and salt.
2. Cool and divide into even sized portions.
3. Roll each potion into a barrel shape.
4. Dust with flour, dip in egg wash and coat with bread crumbs.
5. Cool in the refrigerator.

Preparation
1. Heat oil and deep fry the potatoes until crisp and golden brown.
2. Drain and serve hot.

Salade de Carottes et Raisin Sec

Ingredients

Carrots 200 g
Raisins 5 g
Mayonnaise 150 g

Pre-preparations:
1. Grate carrots and chill.
2. Wash and dry raisins.

Preparation
Mix carrots, mayonnaise and raisins together.

Focaccia

Ingredients
Refined flour 250 g
Yeast 10 g
Grain sugar 10 g
Salt 5 g
Olive oil 10 ml

For topping:
Olive oil 150 ml
Garlic 8-10 pods
Mixed herbs (dry) 2-3 g
Olives 6-7 no
Sea salt to sprinkle

Pre-preparation
Chop garlic and herbs and mix with the olive oil. Keep for a day or two.

Method
1. Make a soft dough. Knead well and incorporate the salt and olive oil well. Round it up and keep for fermentation.
2. In a 7”x9” rectangular tin, pour in the prepared mixture.
3. Knock back the dough in the tin and spread the dough. Keep for proving. After 15-20 minutes, fold the dough in three folds and turn it upside down. Repeat this process two more times.
4. Make depressions in the dough and place sliced olives all around.
5. Keep for final fermentation (30-40 min).
6. Before putting it in the oven, sprinkle some sea salt and bake at 200*C for half an hour.

Vanilla Pear Panacotta with Dulce de Leche

Ingredients
Red wine pears
Pear 1 no
Brown sugar 30 g
Butter 15 g
Red wine reduction 15 ml

Pannacotta
Milk 150 ml
Cream 150 ml
Sugar 60 g
Vanilla essence 2 ml
Gelatine 10 g
Lime zest 1 no

Dulce de Leche
Milk 200 ml
Sugar 75 g
Soda (baking) 1 g
Vanilla essence 1 ml

Preparation
Red Wine Pears
1. Cut pears into dices.
2. Caramelize sugar. Add in butter and then pears. Add red wine reduction and toss.
Pannacotta
1. Rub in lemon zest and sugar.
2. Bring milk, cream, sugar and vanilla to a boil.
3. Add in soaked gelatine and strain the mixture.
4. Cool down on ice till cold.
Dulce de Leche
1. Heat milk, sugar, soda & vanilla and reduce the mixture till it is thick.

Assembly
In a glass arrange pears and press down with a spoon. Pour pannacotta and let it set. Pour dulce on top when set. Serve chilled.