Consomme:
All students please find out 15 consomme garnishes and add to your journal.
Poulet Sauté Maryland:
Ingredients:
Chicken 1kg
MARINADE:
Salt 8gm
Pepper 3gm
Mustard 5gm
COATING:
Seasoned flour 50gm
Egg wash 1no
Bread crumbs 100gm
Mixed herbs 10gm
Cherry tomatoes 4no
Bacon rasher 4no
Creamed corn 50gm
Cooking plantain 1no
Egg yolk 1no
Parsley ½ sprig
Refined flour 10gm
Baking soda 3gm
Demi glaze 200ml
Oil for frying
Method:
Pre-preparation:
1) Prepare fresh bread crumbs and flour with mixed herbs.
2) Clean, joint and debone chicken.
3) Prepare espagnole with the bones.
4) Marinate the chicken
5) Make a batter with creamed corn, egg, baking soda and flour.
6) Peel and cut plantain into 4 pieces.
7) Trim and roll bacon rasher and secure with toothpicks.
Preparation:
1) Coat chicken with flour and egg wash and bread crumbs.
2) Prepare garnish. Dust plantain in flour and fry lightly.
3) Fry spoon full of corn fritter.
4) Tightly sauté bacon pieces, grill tomatoes.
5) Fry chicken in hot oil until golden brown.
Presentation:
On a large plate arrange chicken and garnish neatly serve hot with demi glaze.
Standard:
Tender and juicy pieces of chicken crisp and golden brown in colour. Attractively arranged and garnished around. Serve hot with demi glaze.
Pommes Marquis:
Ingredients:
Potatoes 250gm
Eggs 1no
Butter 15gm
Tomato puree 30gm
Salt 5gm
White pepper powder 5gm
Method:
1) Reduce the tomato puree into a dry paste (no mixture).
2) Prepare mashed potatoes as for duchess potatoes.
3) Stir in the reduced tomato puree. Mix thoroughly.
4) Pipe out on a greased baking tray in a pyramidal shape.
5) Bake in the oven until brown at 205 deg Celsius.
CHEESE STICKS
Ref flour-200g
Milk powder-25g
Yeast-7g
Sugar-7g
Salt-7g
Fat-5g
Chilli flakes-10g
Parmesan-30g
Procedure:
1.make a stiff dough with all the ingredients except the parmesan.
2.ferment for till double in size,knock back and divide in to 30 portions.rest for further 10 minutes
3.on the table sprinke litle grated cheese and make very thin strands.arrange on a try and brush with a light egg wash.prove for another 15 minutes .
4.bake at 210 deg c for around 15 minutes and dry out at 150 deg c
BAKED CHEESE CAKE
Hung curd-225g
Castor sugar-75g
Lemon zest-1/2
Vanilla essence-2ml
Corn flour-5g
Salt-2g
Egg-1no
Yolk-1no
Fresh cream-50ml
Lemon juice-5ml
Biscuit crumbs-60g
Pdr sugar-15g
Melted butter-15ml
Procedure:
1.line five ring moulds with aluminium foil.mix biscuit crumbs,pdr sugar and ad in melted butter fill this mix equally in the five moulds and press it tight.put in oven till the mix is light golden brown in color.
2.in a bowl cream the hung curd till lump free add in sugar,corn flour,lemon zest,vanilla ,salt.blend till smooh scrape down the sides.
3.add in egg,yolks little at a time and mix scrape down the sides do not overmix.
4.add in cream and lemon juice.
5.pour mix in to the moulds and bake with waterbath at 160 deg c for 25-30 minutes or till the mixture is set.cool down and demould
Glaze the top and serve with fresh whipped cream and a fruit based sauce
