RECIPE CARROTS AND CELERY SALAD

Ingredients                  Quantity

Carrots                        300 gms

Celery                          150 gms

Lemon                         2 no

Olive Oil                     45 ml

Parsley Leaves            2 bunches

Salt & Pepper              to taste

Red Chilli Flakes        2 gms

Sugar                           5 gms

Lettuce                        1 bunch

Methods

1)      Peel, wash and slice Carrots thinly. ( slice the carrots in to slant rounds)

2)      Wash and chop celery.

3)      In a bowl, blend lemon juice in olive oil, add seasoning, red chilli flakes and sugar.

4)      Roughly chop parsley.

5)      Mix all the ingredients together and serve cold on a bed of lettuce, garnished with parsley. 

RECIPE POISSON BONNE FEMME

Ingredients           Quantity

Fish                      800gms
Onions / Shallots  150gms
Butter                   50gms
Button Mushroom 100gms
Parsley                 1 bunch
Egg Yolk              1 no
Refined Flour       100gms
Cream                  50ml
White Wine          60 ml
Fish Stock            1 lts
Lemon                  1 no




METHODS

1) fillet the fish, trim and wash fish.
2) slice mushrooms, chop onions and parsley.
3) sprinkle mushroom, onions,parsley and seasoning on the fish fillets.
4) Arrange fish fillets in a poaching dish, pour fish stock, white wine and few drops of lemon.
5) poach fish on moderate heat, for only 8 m-10 minutes.
6) Remove fish and place on a plate.
7) Reduce cooking liquid, adjust consistency by adding liasion of egg yolk, cream and butter.
8) Adjust seasoning and pour sauce over the fish fillets.
9) Glaze it under the salamander, serve hot garnished with chopped parsley.

RECIPE POULET CHASSEUR

Ingredients   Quantity

Chicken           1 whole (cut in to eight pieces)

Salt & Pepper              to taste

Refined flour                          50gms

Button Mushrooms     150gms

Butter                           120gms         

Olive oil                        30ml

Onions                          150gms

White Wine                  175 ml

White Chicken Stock   350ml

Tomato Puree               60ml

Tomatoes                      60gms

Fresh Herbs                  Parsley, Tarragon,Thyme.

Methods

1) Clean and pat dry the chicken, dredge the chicken in seasoned flour.( dredging- to coat the food with dry ingredients like flour, bread crumbs etc)

2) In a frying pan add olive oil and equal amount of butter, heat oil and fry the chicken pieces till golden brown in color.( ensure not to overcook, the chicken should remain crispy from outside and soft from inside)

3) Slice mushrooms and onion and chop tomatoes

4) heat butter in another pan, add sliced mushrooms cook for around 5 minutes, add sliced onions and saute till golden brown. 

5) Add chicken pieces , add wine, add chicken stock, tomato puree and fresh herbs, let it simmer for around 45 minutes.

6) finally add the remaining butter, tomatoes cook for another minute, sprinkle fresh parsley on top. serve hot

RECIPE BASIC CHOUX PASTE

Ingredients     Quantity

Milk      100ml
Butter    50 gms
Egg Yolk  3 nos
Refined Flour  200gms
Salt - a pinch

Methods

1) In a thick bottomed pot, melt butter, add milk and a pich of a salt, Bring the mixture to a boil stirring continuously.
2) Add flour to the above liquid( by adding small amount of flour and stirring it in to the mixture)
3) Cook on a slow flame, till the mixture leaves the sides of the pot.
4) Remove from fire, add egg yolks one at a time and blend to form a medium stiff paste. 

Recipe Lorette Potatoes

Ingredients      Quantity

 Basic Duchesse Mixture - 300gms
 Choux Paste - 100gms
Fat - To Fry

Methods

1) Mix the duchess mixture and choux paste together.
2) Shape the mixture in to shapes of Crescents ( half moon).
3) Deep fry in hot oil.
4) serve hot

HEARTY GREEN PEA SOUP

INGREDIENTS    QUANTITY

Green Peas   1 kg
Onions    25gms
Garlic   5gms
Carrots   25gms
Cloves 2 no
Cinnamon Stick 1 ( 1 inch piece)
Butter  30gms
Cream 100 ml
Stock 1.5 lt
Salt & Pepper To Taste
Mint leaves a few



Method

1 Shell peas & finely chop garlic, onions & carrots
2 Melt butter in a pot, add cloves, cinnamon stick. Add garlic, onions and carrots and sweat for 5 to 7 minutes.
3 Add peas and cook for another 10 minutes on a slow flame.
4 Add stock and simmer for around 45 minutes.
5 Blend the mixture in a food processor and pass through a fine sieve.
6 check seasoning, blend in half the cream.
7 serve garnished with cream and chopped mint leaves.

POMMES MARQUISE

INGREDIENTS   QUANTITY

Potatoes   500gms
Butter   30gms
Egg yolk  1no
salt and pepper to taste
Nutmeg  a pinch
Tomatoes 200gms
Butter 40 gms
Garlic 1 clove
Parsley few sprigs

Method

1 boil potatoes with skin, when done, remove skin and grate.
2 melt half the butter and cook potatoes mixture in it, add seasoning.
3 Pipe the potatoes puree through star nozzle to form nest shape with around 2 inch base dia and 1.4 inch height.
4 blanch tomatoes, remove seeds and skin, finely chop.
5 finely chop garlic
6 melt rest of the butter saute garlic add chopped tomatoes and cook for 5 minutes on slow flame.
7 brush the potato nest with egg wash and place in hot oven for 3 minutes.
8 fill the center of potato with tomato concasse.
9 serve hot garnished withe chopped parsley 

Brinjal Orientale

Ingredients   Qunatity

Long Brinjals    500gms

Garlic   30gms

Tomatoes   100gms

Onions   60 gms

Rice   100gms

Red Bell Pepper  60 gms

Butter   30 gms

Oil  100ml

Seasoning To Taste

Methods

1 cut brinjals in to two, lengthwise, scoop out pulp and chop the pulp finely.

2 Finely chop onions and garlic.
3 Blanch tomatoes and remove skin, seeds and finely chop.

4 cut red bell peppers in to thin fine long strips

5 cook rice in boiling salted water till done.

6 Heat oil and fry brinjal's outer covering till nearly done, remove put aside.

7 In same oil add chopped onions and garlic, sweat for a few minutes.

8 Add chopped brinjal pulp, add seasonings & cook till done.

9 Add tomatoes and bell peppers, continue to cook till tender and done.

10 finally add rice and mix well.

11 Fill the mixture in to brinjal skin, dot with butter and glaze it under salamander.

12 serve garnished with thin tomatoes slices along with parsley.