Minnestrone
Pollo Alla Cacciatore
Patata Con Herbs Italia
Ciabatta
Tiramisu
Minnestrone
Ingredients:
Cabbage 30g
Tomato 150g
Onion 30g
Carrots 30g
Turnip 10g
Leeks 30g
Celery 20g
Tomato Puree 20ml
Parsley 15g
Salami 30g
Elbow Macaroni 30g
Cheese 30g
Parmesan Cheese 10g
Garlic 10 nos
Salt to taste
White pepper powder a pinch
White stock 1.2 L
Olive Oil 15 ml
Basil 10g
Lemon zest a pinch
Pre-Preparation:
1. Wash and cut the vegetables into brunoise.
2. Blanch and concasse tomatoes. Chop the salami.
3. Grate the cheeses. Combine with little garlic, chopped basil and lemon zest (GREMALTA). Keep it refrigerated.
Method:
1. Heat oil, sauté garlic, salami, onions, carrots and turnips. Add stock and salt, bring to a boil.
2. When vegetables are al dente, add macaroni and simmer till pasta is 3/4th done, add remaining veg. and simmer till ‘al dente stage’.
3. Add tomato / tomato puree, adjust seasoning.
4. Reheat soup, check seasoning, add gremalta and serve in a soup bowl. Serve hot.
NOTE:
PESTO: It is a sharp and pungent cheese paste, which may appear on any dishes in Genoa. It is popularly known in 3 forms:
1. as a floating, creamy green island on the surface of a thick minestrone.
2. As a flavoring for pasta.
3. on ‘Potato Gnocchi’.
Pollo Alla Cacciatore
Ingredients:
Chicken 1 kg
Seasoned flour 20g
Olive oil 20ml
Tomato 250g
Onion 60g
Carrots 30g
Red wine 20ml
Olives 6-8 no.
Red Capsicum 20g
Green Capsicum 20g
Yellow Capsicum 20g
Garlic 5g
Celery 20g
Tomato puree 20g
Pre-Preparation:
1. Clean and cut chicken into 8 pieces. Dust with seasoned flour.
2. peel and chop onions and carrots into dices.
3. Chop celery and cut olives into halves. Dice and blanch capsicum.
Method:
1. Heat oil and butter and sauté chicken to a light brown colour. Drain and keep aside. In a sauce pan, sauté garlic, onions, carrots and celery. Add concassed tomato, red wine and chicken. Simmer
2. remove the chicken, reduce the sauce to a coating consistency. Add the capsicum.
Presentation:
Place chicken in a dish, reheat sauce. Add olives and pour over chicken. Place capsicum for garnish.
Patata Con Herbes Italia
Ingredients:
Small Potatoes 200g
Salt a pinch
Olive Oil 1 tbsp
Butter 10g
Garlic 5g
Mixed herbs 5g
Pre-Preparation:
Wash and scrub potatoes. Boil in salted water till done. Drain and keep aside.
Preparation:
Heat oil and butter, add garlic flakes and the potatoes. Mix well and sprinkle herbs and serve hot.
Ciabatta
Ingredients
For sponge:
Ref. Flour 200g
Yeast 10g
Water 200ml
Olive oil 80ml
For dough:
Ref. flour 50g
Salt 5g
Egg 1no.
Ingredients:
1) Make a sponge using 200g of ref. flour, yeast, 200ml of water and olive oil. Allow this to rest for an hour.
2) Weigh 50g of ref. flour and mix the egg and salt into it and spread this mixture on top.
3) Demould the sponge over the flour and keep incorporating it into the sponge. Mould it into a rectangle and divide into 5 portions. Place it on a greased tray. Allow to prove for 40 min.
4) Bake it at 200 degree Celsius for half an hour.
Tiramisu
Ingredients:
Egg yolks 2 nos
Egg white 1 no
Grain sugar 90g
Gelatine 10g
Paneer 80g
Cheese spread 20g
Whipped cream 100ml
Coffee liqueur 20ml
Rum 20ml
Sugar syrup 20ml
Cocoa Powder a little
Chocolate sponge cake circles 2 nos.
Method:
1. Beat eggs and sugar to a stiff froth(sabayon).
2. Add dissolved gelatine and set aside.
3. Grate paneer and mix cheese to form a smooth paste.
4. Add this to this sabayon, add coffee liquid and fold in whipped cream. Mix well.
5. Line ring mould with a thin layer of fatless chocolate cake and sprinkle it with sugar syrup and coffee rum liquid.
6. Prove ½ tiramisu mix. Set in fridge. Repeat. Same procedure, i.e. by placing a thin layer of chocolate sponge over the set tiramisu and pour remaining mixture.
7. Set it in the fridge. Sprinkle cocoa powder on top. Using a stencil.
Tuesday, October 27, 2009
Tuesday, October 13, 2009
MENU - 13
Consommé Madrilene
Fish Cakes with Hollandaise Sauce
Glazed Carrots and Peas
French Bread
Consommé Madrilene
Ingredients:-
Consommé – 1 litre
Tomato Puree – 30 ml
Gelatine – 15 gm
Tomato – 50 gm
Pre-Preparation:-
1. Mix gelatine and tomato puree in the ‘clearmeat’.
2. Dice tomato for garnish.
Method:-
1. Clarify the stock, strain and allow to cool. Place on ice and allow to gel. Do not allow to set completely.
To Serve :-
Place garnish in soup cup and ladle a portion.
Standard:-
Same as for consommé but serve cold when partially gelled.
Fish Cakes with Hollandaise Sauce
Ingredients:-
Assorted Cooked Fish – 200 gm
Tuna – 50 gm
Mashed Potato – 100 gm
Choux Paste – 100 gm
Boiled Egg – 1 no
Egg wash – 1 no
Dried Bread Crumbs – 50 gm
Flour – 30 gm
Corn Flakes – 20 gm
Fresh Dill – 10 gm
Oil – To fry
Hollandaise Sauce – 150 ml
Pre-preparation:-
1. Mix tuna with fish and flake into slices.
2. Chop dill finely and Boiled eggs into pieces. Mashed potato, choux paste, boiled egg and dill, mix them and season with salt and crushed pepper.
3. Shape into small patties.
4. Dust with flour, dip in egg wash and coat with a mixture of breadcrumbs and cornflakes. Keep aside.
Method:-
1. Heat oil, shallow fry the fish cakes till evenly golden brown.
2. Drain on absorbent paper and keep them warm.
Presentation:-
Arrange neatly on a plate and serve with Hollandaise Sauce.
Standard:-
Small portion approximately 3-4 inches in diameter and 1 inch thick. Neatly shaped , no cracks , golden brown in colour, good flavour of fish. Serve hot with Hollandaise sauce.
Glazed Carrots and Peas
Ingredients:-
Large Carrots – 150 gm
Peas – 50 gm
Salt – to taste
Sugar – 5 gm
Butter – 20 gm
Pre-Preparation:-
1. Peel and cut carrots into thick slices.
Method:-
Place carrots and peas in little water with sugar, salt and butter. Bring it to boil, cook till water evaporates. Allow butter and sugar to glaze the carrots and peas.
To Serve:-
Reheat and serve hot as an accompaniment to the main course.
French Bread
Ingredients:-
Refined flour – 250 gm
Yeast – 10 gm
Sugar – 10 gm
Salt – 7 gm
Water – 150 ml
Poppy seeds – 5 gm
Egg – 1 no
Method:-
1. Make a dough using all the ingredients except poppy seeds.
2. The dough has to be hard dough. Round it up and keep it for proving for almost 20 mins.
3. Knock back and mould it into French bread i.e. bulging into the centre and tapering at the ends and place it on a French bread tray.
4. Prove for about 30 mins. Apply egg wash, sprinkle some poppy seeds.
5. Make 2-3 slashes and bake at about 220°c for at least 20 mins.
6. Then reduce the temperature to 100°c and allow the bread to harden up.
Fish Cakes with Hollandaise Sauce
Glazed Carrots and Peas
French Bread
Chocolate mousse on sablee with cream cheese quenelle
Consommé Madrilene
Ingredients:-
Consommé – 1 litre
Tomato Puree – 30 ml
Gelatine – 15 gm
Tomato – 50 gm
Pre-Preparation:-
1. Mix gelatine and tomato puree in the ‘clearmeat’.
2. Dice tomato for garnish.
Method:-
1. Clarify the stock, strain and allow to cool. Place on ice and allow to gel. Do not allow to set completely.
To Serve :-
Place garnish in soup cup and ladle a portion.
Standard:-
Same as for consommé but serve cold when partially gelled.
Fish Cakes with Hollandaise Sauce
Ingredients:-
Assorted Cooked Fish – 200 gm
Tuna – 50 gm
Mashed Potato – 100 gm
Choux Paste – 100 gm
Boiled Egg – 1 no
Egg wash – 1 no
Dried Bread Crumbs – 50 gm
Flour – 30 gm
Corn Flakes – 20 gm
Fresh Dill – 10 gm
Oil – To fry
Hollandaise Sauce – 150 ml
Pre-preparation:-
1. Mix tuna with fish and flake into slices.
2. Chop dill finely and Boiled eggs into pieces. Mashed potato, choux paste, boiled egg and dill, mix them and season with salt and crushed pepper.
3. Shape into small patties.
4. Dust with flour, dip in egg wash and coat with a mixture of breadcrumbs and cornflakes. Keep aside.
Method:-
1. Heat oil, shallow fry the fish cakes till evenly golden brown.
2. Drain on absorbent paper and keep them warm.
Presentation:-
Arrange neatly on a plate and serve with Hollandaise Sauce.
Standard:-
Small portion approximately 3-4 inches in diameter and 1 inch thick. Neatly shaped , no cracks , golden brown in colour, good flavour of fish. Serve hot with Hollandaise sauce.
Glazed Carrots and Peas
Ingredients:-
Large Carrots – 150 gm
Peas – 50 gm
Salt – to taste
Sugar – 5 gm
Butter – 20 gm
Pre-Preparation:-
1. Peel and cut carrots into thick slices.
Method:-
Place carrots and peas in little water with sugar, salt and butter. Bring it to boil, cook till water evaporates. Allow butter and sugar to glaze the carrots and peas.
To Serve:-
Reheat and serve hot as an accompaniment to the main course.
French Bread
Ingredients:-
Refined flour – 250 gm
Yeast – 10 gm
Sugar – 10 gm
Salt – 7 gm
Water – 150 ml
Poppy seeds – 5 gm
Egg – 1 no
Method:-
1. Make a dough using all the ingredients except poppy seeds.
2. The dough has to be hard dough. Round it up and keep it for proving for almost 20 mins.
3. Knock back and mould it into French bread i.e. bulging into the centre and tapering at the ends and place it on a French bread tray.
4. Prove for about 30 mins. Apply egg wash, sprinkle some poppy seeds.
5. Make 2-3 slashes and bake at about 220°c for at least 20 mins.
6. Then reduce the temperature to 100°c and allow the bread to harden up.
Chocolate mousse on sablee with cream cheese quenelle
Mousse
Milk-150ml
Sugar-30g
Yolks -1no
Vanilla ess-1ml
Dark chocolate-100g
Fresh cream-75g
Gelatin-7g
Rum-10ml
Whipped cream-100g
Sablee
Butter or margarine-50g
Castor sugar-25g
Orange zest-1g
Vanilla essence-1ml
Egg-10ml
Refined flour-80g
Cream cheese quenelle
Malai paneer-30g
Chese spread-25g
Pdr sugar-15g
Whipped cream-50g
Procedure
Mousse
1.make a custard using yolks,milk,sugar,vanilla cook till 85 deg c
2.add soaked gealtin and cool on ice,when little cold fold in chocolate truffle,rum.
3.fold in whipped cream and pour in to mould or a tray.allow to set.
Sablee
1.in a bowl cream margarine,sugar,orange zest till pale.
2.add in egg along with vanilla essence.
3.fold in refined flour and mix with a spatula put the mixture in a cling film and rest for fifteen minutes.
4.take out from fridge and roll out the dough using a cutter cut it and arrange it on a tray and bake at 175 deg c for 10-12 mins.take off tray and allow to cool.
Cream cheese quenelle
1.blend malai panir and cheese with poeder sugar.
2.fold in whipped cream.
Assembly.
Demould mousse arrange on top of sablee
Put a quenelle of cream cheese on top.
Thursday, October 8, 2009
Notes - Sausage
CHAPTER 18 : SAUSAGE
Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means.
A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured.’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide
Sausage consists of two parts:
- the casing
- the filling
THE CASING
Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad.
These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating.
NATURAL CASINGS:
These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. The intestines are flushed clean, especially from the inside and soaked in a solution of KMNO4 for a period of 2 hours at 10C. Sinews, blood vessels and fat clinging to the insides of the casing must be removed. Natural casings should not be over handled as the may puncture. They should be refrigerated at all times. Natural casings are available in Australia, New Zealand, and South America where cattle are reared on a very large scale. Casings are a by-product of the meat industry that is what these countries specialize in.
Use of natural casings is considered by many professional sausage makers to have many advantages:
- They are semi porous and permit deeper smoke penetration.
- Natural casings absorb flavors and release fats better
- Generally, they hold their shape better and do not burst during cooking.
- Natural casings are edible and need not be peeled before eating.
- They have a natural color and have a better appearance.
Hogs casings are the most commonly used. Sheep casings are the highest quality available. Beef casings are also popular. Almost all casings are salted before they are packed. Natural casings need to be protected from extreme variations in temperature. The ideal storage temperature is 40-45F
COLLAGEN CASINGS:
These are edible and are not synthetic casings. They are made from the hide of cattle. Collagen is obtained from the corium layer that is situated just under the skin of the animal. The fat, flesh and hair are removed from the hide and it is spit into two layers by special equipment. The hair side of the hide is used in the leather industry. The flesh side (corium) is used to make collagen casings. The material is first ground, and then swelled in an acidic medium. It is then sieved, filtered and finally extruded into casings.
The advantages of collagen casings are that they can be manufactured in the sizes that you require, both diameter and length. Their consistent diameter means that they are uniform and aid portion control. They are also stronger and are preferred while using machines in the commercial manufacture of sausages. They are ideal for smoking of sausages and require no special pre preparation and storage. Moreover, they are clean and sanitary.
FIBROUS CELLULOSE CASINGS
These are by - products of the food processing industry. Cellulose and fiber is extracted from the husk, skin, peels, pips and seeds of the fruit and vegetables during the processing stage. These are processed further to make casings. These types of casings are also referred to as peel-able cellulose. The fiber adds to the strength of the casing and enables them to handle high temperatures.
PROTEIN LINED FIBROUS CELLULOSE CASINGS
A protein lining is often added to the inside of the above type of casing. These casings are ideal for the dried sausages. The protein lining causes the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage. Used mainly for dry or semi-dry sausages, they come in a red color (salami) or clear. They need to be soaked in water before stuffing, as the protein tends to stiffen during storage. Sometimes, the casing needs to be soaked in vinegar or even liquid smoke. This makes it easier to peel off the casing when the finished product is sliced.
Besides these, there a some other types of casings that are also used in the sausage making industry. Plastic casings have recently become popular. They are cheaper, stronger and uniform in size. However, they need to be removed before the product is served. Caul fat, a membrane like lining of the stomach, is also used as a casing to make the flat sausages, crepinette. The membrane is networked like a spider web, with streaks of fat. Caul fat is ideal to wrap items of uneven sizes like the loukanika (patty like Greek sausage) and the crepinette.
THE FILLING
The filling of the sausage is made up of two parts:
- The meat component
- the non meat component
Meat Component:
A variety of meats are used in the sausage making industry. Each type provides a particular flavor, texture and color in the product.
Lean meats make up the largest proportion of the meat component providing the dominant character of the product. The color, flavor, texture and appearance of the product are determined by these meats. Pork is by far the most common and popular meat used in sausage making. Beef is also becoming popular of late, because of its excellent binding properties as well as its deep red color. Veal, lamb and poultry are also being used in certain products of late.
Pork fat adds to the taste, flavor and the texture of the forcemeat. Jowl fat is the most commonly used product in charcuterie. It is obtained from the cheek of the animal. Normally, not more than 30% of the forcemeat is fat.
Variety meats are the offal of the carcass and can be added into the forcemeat in the production of sausage. Variety meats used include heart, kidney, tripe, liver and tongue. These meats have a low binding power and if a lot of them are added into the forcemeat, you would require additional binders in the mixture.
NON MEAT COMPONENT:
Non meat ingredients are food item, which are added to the filling before stuffing. They enhance the flavor and the color, slow or prevent bacteria growth, act as a preservative and increase the volume and bulk of the mixture. There are six types of these additives: water, curing agents, curing accelerators, sensory enhancers, stability enhancers, and extenders and binders.
WATER is usually added to the sausage mixture during the blending stage. It improved the mixing and helps to extract the proteins from the meat. It is used in all sausage mixtures.
CURING AGENTS are necessary to inhibit the growth of bacteria (especially clostridium botulinum – an anaerobic bacteria which can cause death) and improve the shelf life. They also help to improve, fix and retain the color of the forcemeat. The two common curing agents are sodium nitrate and nitrite. Nitrite is used in cured, cooked or smoked products. Nitrate is used in dried sausages.
CURING ACCELERATORS such as ascorbic acid, sodium erythorbate and citric acid are used in cured, cooked and fermented products. As their name suggests, they speed up the curing process.
SENSORY ENHANCERS are a variety of items that are used to enhance the flavor, smell, color, feel and mouthfeel.
Salt is used in all sausage products for the enhancement of flavor and as an aid in the extraction of protein from the meats.
Sweeteners (both nutritive and non-nutritive) are often added to the forcemeat. Non nutritive sweeteners such as saccharin and sorbitol add sweetness and aid in peeling. Nutritive sweeteners such as cane or beet sugar, dextrose and corn syrup are also used.
Flavorings for sausage include spices, plant, vegetable and milk protein, yeast extract and even mustard flour. These add flavor, taste, increase the volume and act as binders. Colorings for sausage meat can be natural as well as artificial. Artificial colors are used a lot in sausage production. Chefs do not recommend these. Natural colors can be obtained from red peppers, saffron, turmeric and caramel. These will add not only color but also flavor. The use of natural colors is recommended wherever possible.
Smoke, both natural and liquid smoke contribute to the taste and flavor of the product. Use of too much liquid smoke will tend to make he product bitter. Liquid smoke also tends to fade on storage.
Flavor enhancers are products, which bring out the flavor of the other ingredients, yet have no flavor of their own. The one most commonly used in the kitchen is MSG, mono sodium glutamate. This is a natural product but must be used sparingly. MSG and nucleotides and other flavor enhancers are often used in mass production of sausage but are not widely used or common.
Other sensory enhancers include bacterial cultures, enzymes, phosphates and acidulants. They serve a variety of purposes including flavoring, softening of the tissues, juice retention and are used only in the mass commercial production of sausages and not in the hotel kitchens.
STABILITY ENHANCERS are used in sausage making to protect the flavor of the product, to slow down mold growth and to extend and bind the product.
EXTENDERS AND BINDERS are usually either animal based, fermentation based and cereal grain based. Gelatin, stock and non – fat dry milk are the animal based ones used most often in the kitchen. Fermentation based extenders and binders involve the introduction of specified types of microorganisms into the forcemeat. As these grow, they create favorable changes in the sausage. Cereal grain based ones include oats, wheat, barley, corn and rye. These products are also used to extend the volume – this is often termed as the filler. These items are far more popular in the commercial mass production of sausage rather than in specialized kitchen preparations.
TYPES OF FILLINGS USED FOR SAUSAGES
There are primarily four types of fillings that are used in the production of sausages.
1. Coarse minced forcemeat – This forcemeat contains tender and lean meat as well as fat in the mixture. The ratio is normally 3 parts of meat to one part of fat. The mixture is coarsely ground and the proportion gives optimum quality. Only good grade of meat and fat is used, as the mixture is easily identifiable. Salami is a good example of this type of a filling.
2. Cutter pulverized forcemeat – All types of sausage containing finely ground forcemeat including frankfurters and cocktail sausages come under this group. 5 parts of meat and 3 parts of fat are the normal ratio. Second grades of meat can be utilized, as they are not identifiable, being ground into a fine mixture. Meats from older carcasses can also be used.
3. Combination forcemeats – are a mixture of the above two types. One part of coarse forcemeat and two parts of cutter pulverized forcemeat are normally use. Pepperoni and chippolatas are examples of sausages that use this type of a forcemeat. Both good and inferior quality of meat can be used. This makes it more commercially viable as well.
4. Chunky forcemeat – In this type of a filling, the meat and fat are left in chunks. Three parts of meat to 1 part of fat are used. This type of a filling is used for the spicy South American sausages like the chorizo, which have predominant Portuguese and Spanish influence. The meat and the fat are dried before the are filled into the casing.
Once the forcemeat is prepared, it is ready for filling into the casing. It may be done manually or, a sausage filler may be used. A sausage filler is a machine something like a mincing machine, which has a nozzle with changeable diameters. The rolled up casing is fitted onto the nozzle and the machine is started. The casing then un - rolls as it fills up. A stapling machine cum stapler then separates the sausages into links and seals the ends. Heat treatment is used in the sealing process.
Besides meat, which is the traditional filling, nowadays a host of other ingredients are also used. Poultry seafood, vegetables, lentils and soybean are being introduced.
There are five varieties of sausages that are available in the commercial market.
- Fresh sausage (e.g.: Brokwurst)
- Cooked sausage (Mortadella)
- Cooked-smoked sausage (Bologna, Frankfurters, Berliners)
- Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst)
- Dry/semi dry sausage (Salami)
SOME FAMOUS SAUSAGES:
1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery.
2. BERLINER from Berlin, made of pork and beef, flavored with salt and
Sugar
3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio
4. BIERWURST a German beef and pork sausage flecked with fat and smoked.
5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold.
6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk.
7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony.
8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning
9. BRATWURST a German sausage made of minced pork / veal and spiced.
10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain.
11. Cambridge an English sausage made from pork and flavored with herbs and spices.
12. CERVELAT the name originated from the Latin word for brains. Nowadays it contains pork and is seasoned with garlic
13. CHORIZO is a Spanish and South American spicy sausage made of pork and uses small casings. Some Chorizos are fresh but others are dried or smoked. Longaniza is a Portuguese version.
14. CREPINETTE a general term for a small minced meat sausage – some contain lamb; others pork. They are coated with breadcrumbs and fried.
15. CUMBERLAND SAUSAGE an English sausage made of coarsely minced pork with pepper.
16. EXTRAWURST a lightly smoked beef/pork sausage from Germany.
17. FRANKFURTER an ancestor of the ubiquitous hot dog, it is made of lean pork and is very finely ground. Vienna sausage is a small cocktail frankfurter
18. HAGGIS is a Scottish sausage served on festive occasions. It is mad from the offal of sheep and oats. It is stuffed into the inner lining of the stomach - the thymus and needs prolonged slow cooking.
19. KABANOS is a Polish sausage made out of minced pork.
20. KALBWURST a German veal sausage, flavored with pistachio nuts.
21. KATENRAUSCHWURST German sausage made of smoked pork, dark skinned and firm.
22. KNOBLAUCHWURST a German garlic sausage.
23. KOLBASA/KIELBASA the first the Russian version and the second, the Polish. Both words men sausage. Made with beef and pork.
24. LAP CHEONG a Chinese sausage of chopped pork, soy, cereal and paprika.
25. LIVERWURST/LEBERWURST a German liver sausage of which there are many kinds. Made of pork and pork or veal liver and may even contain truffle.
26. MERGUEZ a spiced sausage from North Africa made from goat or mutton flavored with chili and cumin.
27. METTWURST a German spreading sausage of pork or beef.
28. MORTADELLA a bland Italian sausage from Bologna, made of pork and flavored with pepper, pistachio or coriander. Ready to eat, it is served sliced
29. OXFORD SAUSAGE an English sausage containing veal, pork, beef suet, herbs and spices.
30. PEPPERONI an Italian sausage made of pork and beef.
31. SALAMI there is a vast range of salami sausage available. These include: Birnenformige, Edel, Land and Netz from Germany Alesandre, Calabrese, Cotto, Felinetti, Genoa, Napoli,Milano, Easter Nola,andToscana from Italy Arles from France. There are varieties from America, Holland, Denmark and Hungary as well. All are made of uncooked meat, which may be pork, beef or a mixture of the two and variously flavored. Salami may be air dried or smoked or both. It is ready to eat, thinly sliced and eaten cold. However, chopped and sliced salami finds its way into many Italian dishes. Salamini are smaller versions of the usually large Salami. Kosher salami is made out of only beef and flavored with garlic, mustard, juniper and coriander.
32. SALSICCIE is an Italian sausage very often home made and flavored with garlic and peppercorn.
33. SAUCISSON are large French sausage, air dried or smoked. Some are coated with dried herbs.
34. STRASSBURGER a liver and veal sausage containing pistachio nuts.
35. TEEWURST is like mettwurst- a spreading sausage. Made of pork or pork and beef. Spiced and lightly smoked.
36. TOULOUSE SAUSAGE from Toulouse in France made of pork and pork fat flavored with pepper and sugar. It is an essential ingredient of several French recipes especially the cassoulet of Toulouse
37. WIESSWURST a mildly spiced German sausage made of pork and veal.
38. WHITE PUDDING or Boudin Blanc – it is made of white meats and will include pork, cream, eggs and spices. Eaten hot.
39. ZAMPONE an Italian sausage from Modena, where the meat is stuffed into the skin of the leg of pig trotters.
40. ZUNGENWURST a large German smoked sausage made of pork fat, pork tongue and sometimes liver and blood
VERNON COELHO
IHM MUMBAI
2009-10
Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means.
A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured.’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide
Sausage consists of two parts:
- the casing
- the filling
THE CASING
Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad.
These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating.
NATURAL CASINGS:
These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. The intestines are flushed clean, especially from the inside and soaked in a solution of KMNO4 for a period of 2 hours at 10C. Sinews, blood vessels and fat clinging to the insides of the casing must be removed. Natural casings should not be over handled as the may puncture. They should be refrigerated at all times. Natural casings are available in Australia, New Zealand, and South America where cattle are reared on a very large scale. Casings are a by-product of the meat industry that is what these countries specialize in.
Use of natural casings is considered by many professional sausage makers to have many advantages:
- They are semi porous and permit deeper smoke penetration.
- Natural casings absorb flavors and release fats better
- Generally, they hold their shape better and do not burst during cooking.
- Natural casings are edible and need not be peeled before eating.
- They have a natural color and have a better appearance.
Hogs casings are the most commonly used. Sheep casings are the highest quality available. Beef casings are also popular. Almost all casings are salted before they are packed. Natural casings need to be protected from extreme variations in temperature. The ideal storage temperature is 40-45F
COLLAGEN CASINGS:
These are edible and are not synthetic casings. They are made from the hide of cattle. Collagen is obtained from the corium layer that is situated just under the skin of the animal. The fat, flesh and hair are removed from the hide and it is spit into two layers by special equipment. The hair side of the hide is used in the leather industry. The flesh side (corium) is used to make collagen casings. The material is first ground, and then swelled in an acidic medium. It is then sieved, filtered and finally extruded into casings.
The advantages of collagen casings are that they can be manufactured in the sizes that you require, both diameter and length. Their consistent diameter means that they are uniform and aid portion control. They are also stronger and are preferred while using machines in the commercial manufacture of sausages. They are ideal for smoking of sausages and require no special pre preparation and storage. Moreover, they are clean and sanitary.
FIBROUS CELLULOSE CASINGS
These are by - products of the food processing industry. Cellulose and fiber is extracted from the husk, skin, peels, pips and seeds of the fruit and vegetables during the processing stage. These are processed further to make casings. These types of casings are also referred to as peel-able cellulose. The fiber adds to the strength of the casing and enables them to handle high temperatures.
PROTEIN LINED FIBROUS CELLULOSE CASINGS
A protein lining is often added to the inside of the above type of casing. These casings are ideal for the dried sausages. The protein lining causes the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage. Used mainly for dry or semi-dry sausages, they come in a red color (salami) or clear. They need to be soaked in water before stuffing, as the protein tends to stiffen during storage. Sometimes, the casing needs to be soaked in vinegar or even liquid smoke. This makes it easier to peel off the casing when the finished product is sliced.
Besides these, there a some other types of casings that are also used in the sausage making industry. Plastic casings have recently become popular. They are cheaper, stronger and uniform in size. However, they need to be removed before the product is served. Caul fat, a membrane like lining of the stomach, is also used as a casing to make the flat sausages, crepinette. The membrane is networked like a spider web, with streaks of fat. Caul fat is ideal to wrap items of uneven sizes like the loukanika (patty like Greek sausage) and the crepinette.
THE FILLING
The filling of the sausage is made up of two parts:
- The meat component
- the non meat component
Meat Component:
A variety of meats are used in the sausage making industry. Each type provides a particular flavor, texture and color in the product.
Lean meats make up the largest proportion of the meat component providing the dominant character of the product. The color, flavor, texture and appearance of the product are determined by these meats. Pork is by far the most common and popular meat used in sausage making. Beef is also becoming popular of late, because of its excellent binding properties as well as its deep red color. Veal, lamb and poultry are also being used in certain products of late.
Pork fat adds to the taste, flavor and the texture of the forcemeat. Jowl fat is the most commonly used product in charcuterie. It is obtained from the cheek of the animal. Normally, not more than 30% of the forcemeat is fat.
Variety meats are the offal of the carcass and can be added into the forcemeat in the production of sausage. Variety meats used include heart, kidney, tripe, liver and tongue. These meats have a low binding power and if a lot of them are added into the forcemeat, you would require additional binders in the mixture.
NON MEAT COMPONENT:
Non meat ingredients are food item, which are added to the filling before stuffing. They enhance the flavor and the color, slow or prevent bacteria growth, act as a preservative and increase the volume and bulk of the mixture. There are six types of these additives: water, curing agents, curing accelerators, sensory enhancers, stability enhancers, and extenders and binders.
WATER is usually added to the sausage mixture during the blending stage. It improved the mixing and helps to extract the proteins from the meat. It is used in all sausage mixtures.
CURING AGENTS are necessary to inhibit the growth of bacteria (especially clostridium botulinum – an anaerobic bacteria which can cause death) and improve the shelf life. They also help to improve, fix and retain the color of the forcemeat. The two common curing agents are sodium nitrate and nitrite. Nitrite is used in cured, cooked or smoked products. Nitrate is used in dried sausages.
CURING ACCELERATORS such as ascorbic acid, sodium erythorbate and citric acid are used in cured, cooked and fermented products. As their name suggests, they speed up the curing process.
SENSORY ENHANCERS are a variety of items that are used to enhance the flavor, smell, color, feel and mouthfeel.
Salt is used in all sausage products for the enhancement of flavor and as an aid in the extraction of protein from the meats.
Sweeteners (both nutritive and non-nutritive) are often added to the forcemeat. Non nutritive sweeteners such as saccharin and sorbitol add sweetness and aid in peeling. Nutritive sweeteners such as cane or beet sugar, dextrose and corn syrup are also used.
Flavorings for sausage include spices, plant, vegetable and milk protein, yeast extract and even mustard flour. These add flavor, taste, increase the volume and act as binders. Colorings for sausage meat can be natural as well as artificial. Artificial colors are used a lot in sausage production. Chefs do not recommend these. Natural colors can be obtained from red peppers, saffron, turmeric and caramel. These will add not only color but also flavor. The use of natural colors is recommended wherever possible.
Smoke, both natural and liquid smoke contribute to the taste and flavor of the product. Use of too much liquid smoke will tend to make he product bitter. Liquid smoke also tends to fade on storage.
Flavor enhancers are products, which bring out the flavor of the other ingredients, yet have no flavor of their own. The one most commonly used in the kitchen is MSG, mono sodium glutamate. This is a natural product but must be used sparingly. MSG and nucleotides and other flavor enhancers are often used in mass production of sausage but are not widely used or common.
Other sensory enhancers include bacterial cultures, enzymes, phosphates and acidulants. They serve a variety of purposes including flavoring, softening of the tissues, juice retention and are used only in the mass commercial production of sausages and not in the hotel kitchens.
STABILITY ENHANCERS are used in sausage making to protect the flavor of the product, to slow down mold growth and to extend and bind the product.
EXTENDERS AND BINDERS are usually either animal based, fermentation based and cereal grain based. Gelatin, stock and non – fat dry milk are the animal based ones used most often in the kitchen. Fermentation based extenders and binders involve the introduction of specified types of microorganisms into the forcemeat. As these grow, they create favorable changes in the sausage. Cereal grain based ones include oats, wheat, barley, corn and rye. These products are also used to extend the volume – this is often termed as the filler. These items are far more popular in the commercial mass production of sausage rather than in specialized kitchen preparations.
TYPES OF FILLINGS USED FOR SAUSAGES
There are primarily four types of fillings that are used in the production of sausages.
1. Coarse minced forcemeat – This forcemeat contains tender and lean meat as well as fat in the mixture. The ratio is normally 3 parts of meat to one part of fat. The mixture is coarsely ground and the proportion gives optimum quality. Only good grade of meat and fat is used, as the mixture is easily identifiable. Salami is a good example of this type of a filling.
2. Cutter pulverized forcemeat – All types of sausage containing finely ground forcemeat including frankfurters and cocktail sausages come under this group. 5 parts of meat and 3 parts of fat are the normal ratio. Second grades of meat can be utilized, as they are not identifiable, being ground into a fine mixture. Meats from older carcasses can also be used.
3. Combination forcemeats – are a mixture of the above two types. One part of coarse forcemeat and two parts of cutter pulverized forcemeat are normally use. Pepperoni and chippolatas are examples of sausages that use this type of a forcemeat. Both good and inferior quality of meat can be used. This makes it more commercially viable as well.
4. Chunky forcemeat – In this type of a filling, the meat and fat are left in chunks. Three parts of meat to 1 part of fat are used. This type of a filling is used for the spicy South American sausages like the chorizo, which have predominant Portuguese and Spanish influence. The meat and the fat are dried before the are filled into the casing.
Once the forcemeat is prepared, it is ready for filling into the casing. It may be done manually or, a sausage filler may be used. A sausage filler is a machine something like a mincing machine, which has a nozzle with changeable diameters. The rolled up casing is fitted onto the nozzle and the machine is started. The casing then un - rolls as it fills up. A stapling machine cum stapler then separates the sausages into links and seals the ends. Heat treatment is used in the sealing process.
Besides meat, which is the traditional filling, nowadays a host of other ingredients are also used. Poultry seafood, vegetables, lentils and soybean are being introduced.
There are five varieties of sausages that are available in the commercial market.
- Fresh sausage (e.g.: Brokwurst)
- Cooked sausage (Mortadella)
- Cooked-smoked sausage (Bologna, Frankfurters, Berliners)
- Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst)
- Dry/semi dry sausage (Salami)
SOME FAMOUS SAUSAGES:
1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery.
2. BERLINER from Berlin, made of pork and beef, flavored with salt and
Sugar
3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio
4. BIERWURST a German beef and pork sausage flecked with fat and smoked.
5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold.
6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk.
7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony.
8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning
9. BRATWURST a German sausage made of minced pork / veal and spiced.
10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain.
11. Cambridge an English sausage made from pork and flavored with herbs and spices.
12. CERVELAT the name originated from the Latin word for brains. Nowadays it contains pork and is seasoned with garlic
13. CHORIZO is a Spanish and South American spicy sausage made of pork and uses small casings. Some Chorizos are fresh but others are dried or smoked. Longaniza is a Portuguese version.
14. CREPINETTE a general term for a small minced meat sausage – some contain lamb; others pork. They are coated with breadcrumbs and fried.
15. CUMBERLAND SAUSAGE an English sausage made of coarsely minced pork with pepper.
16. EXTRAWURST a lightly smoked beef/pork sausage from Germany.
17. FRANKFURTER an ancestor of the ubiquitous hot dog, it is made of lean pork and is very finely ground. Vienna sausage is a small cocktail frankfurter
18. HAGGIS is a Scottish sausage served on festive occasions. It is mad from the offal of sheep and oats. It is stuffed into the inner lining of the stomach - the thymus and needs prolonged slow cooking.
19. KABANOS is a Polish sausage made out of minced pork.
20. KALBWURST a German veal sausage, flavored with pistachio nuts.
21. KATENRAUSCHWURST German sausage made of smoked pork, dark skinned and firm.
22. KNOBLAUCHWURST a German garlic sausage.
23. KOLBASA/KIELBASA the first the Russian version and the second, the Polish. Both words men sausage. Made with beef and pork.
24. LAP CHEONG a Chinese sausage of chopped pork, soy, cereal and paprika.
25. LIVERWURST/LEBERWURST a German liver sausage of which there are many kinds. Made of pork and pork or veal liver and may even contain truffle.
26. MERGUEZ a spiced sausage from North Africa made from goat or mutton flavored with chili and cumin.
27. METTWURST a German spreading sausage of pork or beef.
28. MORTADELLA a bland Italian sausage from Bologna, made of pork and flavored with pepper, pistachio or coriander. Ready to eat, it is served sliced
29. OXFORD SAUSAGE an English sausage containing veal, pork, beef suet, herbs and spices.
30. PEPPERONI an Italian sausage made of pork and beef.
31. SALAMI there is a vast range of salami sausage available. These include: Birnenformige, Edel, Land and Netz from Germany Alesandre, Calabrese, Cotto, Felinetti, Genoa, Napoli,Milano, Easter Nola,andToscana from Italy Arles from France. There are varieties from America, Holland, Denmark and Hungary as well. All are made of uncooked meat, which may be pork, beef or a mixture of the two and variously flavored. Salami may be air dried or smoked or both. It is ready to eat, thinly sliced and eaten cold. However, chopped and sliced salami finds its way into many Italian dishes. Salamini are smaller versions of the usually large Salami. Kosher salami is made out of only beef and flavored with garlic, mustard, juniper and coriander.
32. SALSICCIE is an Italian sausage very often home made and flavored with garlic and peppercorn.
33. SAUCISSON are large French sausage, air dried or smoked. Some are coated with dried herbs.
34. STRASSBURGER a liver and veal sausage containing pistachio nuts.
35. TEEWURST is like mettwurst- a spreading sausage. Made of pork or pork and beef. Spiced and lightly smoked.
36. TOULOUSE SAUSAGE from Toulouse in France made of pork and pork fat flavored with pepper and sugar. It is an essential ingredient of several French recipes especially the cassoulet of Toulouse
37. WIESSWURST a mildly spiced German sausage made of pork and veal.
38. WHITE PUDDING or Boudin Blanc – it is made of white meats and will include pork, cream, eggs and spices. Eaten hot.
39. ZAMPONE an Italian sausage from Modena, where the meat is stuffed into the skin of the leg of pig trotters.
40. ZUNGENWURST a large German smoked sausage made of pork fat, pork tongue and sometimes liver and blood
VERNON COELHO
IHM MUMBAI
2009-10
Notes - Pate and Terrine
CHAPTER XI: PATE AND TERRINE
Perfumed with freshly chopped herbs and aromatic spices, a melange of succulent ingredients distinguish pates and terrines, as some of the most delectable of food preparations. They can be basic or fancy, inexpensive or costly, they can be made in a variety of shapes and sizes – small, large, oval, round, rectangular and even cylindrical. Terrines are cooked, stored and even served in the same container which may be crafted iron, enamel, porcelain and glass but which originally was pottery or earthen ware from which the terrine got its name (terre meaning earth in French).
PATE:
The term pate refers to forcemeat baked in a crust, usually in a rectangular mould, something like a loaf tin. In French it is called pate en croute. Simply defined, a pate is a paste of finely chopped or pounded or pureed seasoned meat, which generally is liver. There are a few classical dishes like the pate campagne from
Among the wide variety of ingredients used in the making of a pate are liver, a variety of meats, truffle and of course seasoning. Goose and duck liver, bring a characteristic flavor to the pate. Chicken livers are the most common these days but sheep and calf liver are often used as well. Truffle will make the pate special. Pates can be prepared in advance, stored and then used as and when required. The meats used in a pate are first marinated and at times pre cooked. The livers must be handled carefully and the gall bladder, veins and blood clots if any must be removed. Ideally, the livers must be soaked in milk for 24 hours (refrigerated). They are then drained and seasoned. Sometimes, a small quantity of bread crumbs is added to the farce to lighten the mixture. Non fat dry milk (powder) could also be used. It adds a creamy texture to the mixture. A meat glaze or aspic could also be substituted as a binder and will contribute a rich gelatinous quality to the farce. For that extra fragrance, a small quantity of wine or brandy could be added at the last minute before combining and processing.
For the crust, a dough must be prepared and the following recipe has proved to be good
PATE DOUGH:
Flour 1 kg
Butter 150 gm
Margarine 200 gm
Baking powder 15 gm
Water 250 ml (approx.)
Vinegar 25 ml
Eggs 3
Salt 2 tsp
Sift the flour and the baking powder.
Rub the shortening and the butter into the flour
Combine and add the remaining ingredients into the flour.
Mix until the dough is formed and knead till smooth.
Shape the dough into a flat rectangle. Refrigerate overnight.
Note: pate dough can also be made out of yeast and brioche dough
Assembling the pate:
Lightly oil the mould.
Roll the dough and line the mould leaving an overhang on the four sides.
Carefully press the dough into the corners of the mould.
Refrigerate the lined mould for at least an hour.
Fill the mould with the prepared farce ½ inch short of the top edge.
(the forcemeat should be placed in the mould in several layers. Use a palette knife to press into place. This will reduce the risk of air pockets in the finished product. There may be a central or dispersed garnish)
Fold the overhanging dough over the top of the mould and the seal.
Carefully cut two small holes from the top and provide chimneys for the excess steam to escape during the cooking.
Cooking the Pate:
The cooking takes place in two stages
Browning stage: Cover the surface with foil and place the mould in a pre heated 475°F oven for approximately 10 minutes. Remove from the oven and allow to rest for 15 minutes. The surface should show hints of brown.
Cooking stage: Uncover the pate and lightly egg wash the top of the pate
Place in a pre heated 375°F oven until an internal temperature of 170°F has been reached. Temperature can be taken through the chimney. Make sure the thermometer reaches the center of the pate.
Finishing the Pate:
The pate is not complete when removed from the oven. It must now be filled with aspic. First, allow the pate to cool to room temperature. This will allow for the fat and the juices to be re absorbed into the meat. Through the chimneys, carefully pour in good quality aspic. The aspic will slowly be absorbed into the meat and will fill the sides (where the meat has shrunk), and any crevice and air pockets that might have formed. Allow the pate to chill overnight before removal and slicing.
TERRINE
Terrines are the closet cousins of the pate. The terrine vessel is an oblong earthern ware mould. As mentioned earlier, this was the original vessel that was use and this is how terrine got its name. However, nowadays, enamel, cast iron, clay, porcelain and china vessels are common. Since the terrine takes its name from the vessel and not the mixture used, the variety of types is limitless. The forcemeat used in a terrine is usually uncooked and is slightly coarser compared to a pate. Various force Meats can be used and layered one over the other. Care should be taken that the variety of forcemeats used complement each other. The binding used in a forcemeat for a terrine is normally eggs or gelatin.
Pre preparation of a Terrine:
The forcemeat for the terrine must first be prepared. This may be more than one type and can be layered. The garnish which can be chopped herbs is also prepared. Line the mold with strips of pork fat or bacon.
Assembling the Terrine:
Fill the terrine half full and ensure that there are no air pockets. If a central garnish is being used, place this in the middle and top with the other half of the forcemeat. If several types of forcemeat are being used, then layer them one over the other. Top with additional layers of pork fat or streaky bacon. The fat/bacon keeps the terrine moist during the ensuing cooking process. Small bunches of fresh herbs may also be placed on the top of the terrine. Bayleaf, rosemary and thyme are ideal for this purpose.
Cooking the Terrine:
Assemble a water bath to cook the terrine. A wire rack can be placed at the bottom of the pan on which the mould can rest. Place in a preheated 325°F oven. The temperature of the water should be 190°f before placing in the oven. The water should come upto ½ inch below the level of the forcemeat in the mould.
The temperature of the water should be maintained at 170-175°F throughout the cooking process. The terrine is done when the internal temperature reaches 140°F. remove from the water bath and cool at room temperature for 30 minutes.
Pressing Terrines:
A cooked terrine is pressed or weighted after it is cooked. This involves placing a weight on the surface of the terrine. A metal plate that fits into the top of the terrine is placed on top and a medium weight is placed on the plate. This is then refrigerated overnight. It helps to compact the terrine and thereby improve the texture and facilitates easy slicing of the terrine.
Storing Pates and Terrines:
Refrigerate meat pates and terrines to ripen their flavor. Covered and refrigerated, they will keep for a week. Terrines will actually keep much longer if a layer of melted fat/butter is poured over the surface. Avoid the freezing of meat pates and terrines. It alters the texture of the meat and also the pastry. Well-chilled pates and terrines will slice the best. However, they taste best closer to room temperature. After slicing, allow to stand a while. This allows the subtleties of the flavor to emerge.
Serving Pates and Terrines:
Pate in pastry is sliced and served as a starter along with a plate salad.
Terrine can be served sliced or scooped out with a spoon. Terrines and pates can both be featured on a cold buffet presentation.
IHM MUMBAI
2009-10
Friday, October 2, 2009
MENU - 12
Leek & Potato Soup
Veal Escalope Cordon Bleu
Buttered Tagliatelle
Sautéed Spinach
Baba Au Rum
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.
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