MENU - 24 American Menu

Cabbage Chowder

Please copy from 1st year journal.

American Hot Dog

Ingredients
Hot dog roll 4 Nos.
Sausages 4 Nos.
French mustard 20 gms.
Tomato Ketchup 20 gms.
Onions 250 gms.
Oil
Pre-Preparation:-
1. Slice rolls into half.
2. Slice onions sprinkle salt and keep aside.
Preparation:-
1. Squeeze out water and fry onions till golden brown.
2. Sauté hot dog in a little oil till browned well.
3. Place sausage and fried onion in the roll. Squeeze in ketchup and mustard.
4. Serve immediately.
NOTE:-
HOT DOG ROLLS TO BE COSTED AS STANDARD RECIPIE OF BREAD ROLLS.

TEXAS STYLE CHILLI

Ingredients:
Tenderlion 500 gms.
Bacon 4 Rashes
Water 1 Lt.
Tomatoes 400 g
Onions 100 g
Cooked kidney bean 100 g
Garlic 5 flakes
Chilli Powder 20 g
Cumin 15 g
Oregano (dry) 10 g
Black peppers 50 g
Corn meal 150 g
Salt to taste
Corned beef 30 g

Per-preparation:-
1. Peel and chop onion and garlic and blanch & chop tomato.
2. Cut the beef into small pieces and dices.

Preparation:-
1. In a heavy bottom pan over medium, low heat, render bacon and remove leaving fat in the pan.
2. Turn heat to medium and brown the meat, remove leaving the fat in the pan.
3. Add onion and garlic, sauté until soft, scrapping off the bottom of the pan.
4. Add chili powder and cumin, stir for 30 seconds.
5. Add tomatoes stir and cook briefly.
6. Return beef and bacon to the pan.
7. Add water and cover beef.
8. Add oregano, black pepper and salt, simmer and cook until beef is tender adding water if necessary.
9. Add in corned beef.
10. To thicken chili add 1 table spoon of corn meal and cook for 5 minutes, stirring to incorporate and season to taste

Mashed Sweet Potato

Ingredients:
Sweet potato 750g
Butter (unsalted) 50g
Heavy cream 30ml
Salt to taste
Black pepper 1tsp
Nutmeg ¼ tsp
Cinnamon a pinch
Ginger paste a pinch

Pre-preparation:
1. Prepare oven at 400°F.
2. Wash the sweet potato and prick with fork 2-3 times.
3. Mix cream, butter, ginger and spices and heat, until butter has melted and cream is warm.
Preparation:
1. Bake in oven till tender, approximately for 1 hour.
2. Peel and wash potatoes.
3. Stir warm butter, cream and mix into sweet potato, until completely incorporated.
Presentation:
Serve Warm.

Corn bread
Ingredients:
Maize flour-120gms
Ref flour-125g
Baking powder-15g
Sugar-20g
Egg-1 no
Milk-250ml
Oil-50ml
Water-15ml (to adjust consistency)
Salt-1/2 tspn

Preparation:
1. Preheat the oven to 220° C.
2. In a mixing bowl combine maize flour, flour, salt, baking powder, and sugar.
3. in another bowl whisk together egg(well beaten), milk and butter.
4. Combine with dry ingredients and stir well it will be like a thick pancake batter.
5. grease a 1 kg cake tin .pour in the batter and bake for 20-25 minutes until brown.

Hot dog rolls
Ingredients:
Refined flour-250g
Gr.sugar-10g
Yeast- 10g
Salt-10g
Fat-8g
Water-150ml
Procedure
1. Make soft dough. Cover with a moist duster let it ferment till double in size.
2. knock back and divide into 8 portions. Cover and rest for 10 minutes
3. roll up into hot dog shape and put on a tray brush light egg wash. and prove them.
4. bake at 220 deg Celsius for 12-15 minutes brush with hot fat.

Lemon cheese cake
Ingredients
Cream cheese- 900g
Castor sugar-300g
Cornstarch-15g
Lemon zest-5g
Vanilla-5ml
Salt-2g
Eggs-180g
Yolks-70g
Fresh cream-90g
Milk-45ml
Lemon juice-15ml
For the base
Biscuit crumbs-200g
Butter-50g
Procedure
1. Prepare pan by lining the ring mould with the biscuit butter mix, bake till light golden brown.
2. Put the cream cheese in to mixing bowl mix at low speed until smooth and lump free.
3. Add sugar, corn starch, zest, vanilla and salt. Blend until smooth, scrap down the sides.
4. Add the eggs, yolks little at a time .blend well after each addition of eggs.
5. add in cream, milk and lemon juice.
6, bake in a oven with water bath at 175°C for 45 minutes.
7. let it cool, demould and serve a wedge with fresh cream and some berry compote

Pumpkin pie
portions-5
Pie
Refined flour-100g
Margarine-50g
Pdr sugar-30g
Egg-1 no
Vanilla- 1ml
Pumpkin filling
Pumpkin puree-120ml
Refined flr-5g
Cinnamon-1g
Salt-pinch
Castor sugar-40g
Egg-1no
Milk-90ml
Vanilla-1ml
Procedure-
Pie
1Cream margarine and sugar lightly, add in refined flour.
2Mix with a spatula till you achieve corn flakes size pieces evenly
3Add in a mixed egg, check the consistency. Rest the mixture
4. Line five small pie moulds.
Filling
1 put puree in to a bowl
2.sift flour, cinnamon and salt.
3. Add the flour mix to puree and mix lightly.
4. Add in the egg and mix add milk. Let it stand for 30 minutes
5.stir again and fill the pie shells and bake at 200 for 10 minutes and then 170 for further 15-20 minutes or till the mixture is set.
6. Let it cool down demoul d and serve, garnish with some whipped cream and dust some cinnamon sugar