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Leek & Potato Soup
Veal Escalope Cordon Bleu
Buttered Tagliatelle
Sautéed Spinach
Baba Au Rum

Leek & Potato Soup

Ingredients:-

Leeks – 2 no. (200 gms )
Potatoes – 200 gms
Butter – 50 gms
Chives – a few
Flour – 1 tbsp
Milk – 100 ml (approx.)
White Stock – 200 ml
White Pepper – a pinch
Salt – to taste

Pre – Preparation:-

1. Trim the leeks and cut into dices (bulb & stem). Chop and blanch few leaves for garnish.
2. Peel and cut potato into dices.

Method:-

1. Melt butter in a sauce pan and sauté leeks (bulbs) and then potato.
2. Add stock and bring to boil.
3. Simmer and cook till potato breaks up.
4. Dissolve flour in milk and add to the soup to thicken.
5. Add leeks (stems) and chives and cook for a few minutes more. Adjust seasoning and consistency and pepper powder.

To Serve:-

Pour soup into a soup cup or plate and garnish with leeks (leaves) and a few chives as well.

Standard:-

Off white in colour, thick consistency with broken bits of potato. Good flavour of chives. Adequately seasoned and served hot.

NOTE:-

This soup can be processed into a smooth consistency and serve chilled as Vichysoisse.

Veal Escalope Cordon Bleu

Ingredients:-

Veal/Beef Tenderloin – 400 Gms
Sliced Ham – 100 Gms
Grated Cheese – 100 Gms
Salt – To taste
White Pepper Pwd – a pinch
Egg Wash (egg) – 1 no.
**** bread – 50 Gms
Demi – Glaze – 200 ml
Oil – for frying

Pre- Preparation:-

1. Clean the tenderloin and cut it into 8 slices flatten each with steak hammer.
2. Season with salt and pepper powder.
3. Place a slice of ham on one escalope on top. Press lightly. Prepare another 3 portions.
4. Dust each with flour. Dip in egg wash and coat with bread crumbs.
5. Press and seal the edges and shape it into neat rounds.

Method:-

1. Heat oil in frying pan and shallow fry the escalope on both sides till evenly brown.
2. Drain keep aside. Place escalope on a plate and serve with demi-glaze.

Standard:-

Even sized (4” – 5”) rounds of escalope, evenly golden brown. Melting cheese on the inside. Veal must be tender and moist and then serve hot with demi-glaze.

Buttered Tagliatelle

Ingredients:-

Tagliatelle Pasta – 200 Gms
Butter – 30 Gms
Garlic – 10 Gms
Parsley/Mixed Herbs – 10 Gms
Salt – To Taste
White Pepper Powder – To Taste

Pre-Preparation:-

1. Boil pasta till al-dente.
2. Finely chop parsley and garlic.

Method:-

1. Melt butter in a wok.
2. Sauté garlic.
3. Add mixed herbs and toss the pasta in it.
4. Season it adequately.

Sautéed Spinach

Ingredients:-

Spinach – 4 bunch
Butter – 30Gms
Garlic – 6-8 flakes
Onions – 30 Gms
Salt – a pinch

Pre-preparation:-

Clean and wash spinach, blanch in boiling water, drain, refresh and squeeze it dry. Shred quickly. Chop onion and garlic finely.

Preparation:-

Heat butter, add garlic, onion and then the spinach. Toss well to reheat and then season if necessary.

Presentation:-

Transfer to serving dish and serve hot.

Standard:-

Spinach should be evenly shredded and must retain colour. Buttery taste with distinct flavour of garlic. Serve hot.

Baba Au Rum

Ingredients:-

Refined Flour – 115Gms
Yeast – 7Gms
Milk – 75 ml
Eggs – 2 no.
Powdered Sugar – 5Gms
Butter/Margarine – 75Gms
Grain Sugar Syrup – 250Gms
Water – 300 ml
Raisin – 25 Gms
Blackcurrant/Black Sultanas – 20 Gms
Cream – For Garnish

Method:-

1. Sieve the flour.
2. Make a well, add sugar, yeast and milk to make a soft dough . Cover it with a moist cloth for proving.
3. Melt the butter and allow it to cool.
4. Once the dough has fermented using a whisk add the cool melted butter into the dough along with a pinch of salt. Mix well beat the eggs and it to the batter.
5. Pour the batter into the baba moulds which have been well greased and arranged with black currants.
6. Keep the moulds in the prover till it rises.
7. Baked demould and soak them in the baba/rum syrup.

Standard:-

Neatly shaped babas and close even textured soft, and moist, distinct flavour of rum, garnished with a swirl of cream.