RECIPE Jardinière de Legumes

Ingredients                       Quantity

Peas                              100gms
Carrots                          100gms
Turnips                          100 gms
Beans                            100gms
Potatoes                         100gms
Butter                            50gms
Salt & Pepper                to taste

Methods

1) Shell peas, cut carrots in to thin slices, turnips in to small dices, beans in to batons shape and potatoes in to medium dices.
2) Boil each vegetable separately, in salted water, till tender.
3) toss each vegetable separately in 10gms of butter and season lightly.
4) Arrange vegetables on a plate and serve as accompanying vegetable to the main dish 

RECIPE IRISH STEW

Ingredients                             Quantity

Oil                                        90 ml
Bone less lamb                      800gms
Onions                                  200gms
Carrots                                 250 gms
Leeks                                   100 gms
Thyme                                  few sprigs
Rosemary                             few sprigs
Bayleaf                                 2 no
Potatoes                               300gms
Spring Onions                       100gms
Stock                                    1 liter

Methods

1) clean and cut lamb in to uniform medium size chunks.
2) slice onions, cut carrots in to cubes, slice leeks and dice potatoes.
3) In a casserole heat oil, cook lamb pieces till browned, remove and place at a side.
4) Add onions and saute, add carrots and leeks continue cooking for around 5- 7 minutes.
5) Add meat along with potatoes and herbs.
6) Add stock and simmer it for 90 minutes on a slow fire (covered)
7) check seasoning and serve hot garnished with sliced spring onions.

RECIPE SALADE DE BETTERAVE

Ingredients                                Quantity

Beetroots                                250 gms

Vinegar                                   30 ml

Olive oil                                   30ml

Mustard powder                     a pinch

Sugar                                      3 gms

Salt & Pepper                         to taste

Lettuce                                   a bunch

Parsley                                   few sprigs

Method

1) Blanch beet roots and peel thickly, if the beetroots are tender enough, skip blanching.

2) cut beetroots in to small dices.

3) blend in vinegar, olive oil, mustard powder, sugar, salt and pepper.

4) Dress dices of beetroots in the above dressing.

5) serve the salad on the base of a lettuce leaf.

6) serve garnished with chopped parsley.

RECIPE BOILED RICE (absorption method)

Ingredients                         Quantity

Rice                                  500gms

Salt                                   a pinch

Ghee                                 20 ml

Cumin seeds                      a pinch

cloves                                2 no

black cardamom                1 no

cinnamon stick                   1 half inch long

bayleaf                               1 no

Methods

1) Pick, wash and drain rice.

2) In a thick bottomed pot heat desi ghee, add whole spices ( cumin, cloves,black cardamom, cinnamon stick and bayleaf)

3) Add rice, cook rice for few min( 5) till rice has absorbed the fat and become translucent.

4) add 750ml of water and cook on a slow fire, covered. 

5) cook till the rice is tender and all water is absorbed by the rice

Note:- don't stir the rice during the cooking process

RECIPE MOONG DAL HALWA

Ingredients                     Quantity

Moong Dal                     100gms

Clarified Butter ( Desi Ghee)  150 gms

Khoya                             150gms

Sugar                               100gms

Milk                                 150ml

Almonds                           25 gms

Cashew nuts                     25 gms

Raisins                              15 gms

Methods

1) soak the dal overnight in water.

2) Grind the dal to a smooth paste, ensure that there are no granules of dal.

3) In a thick bottomed kadhai, heat desi ghee, add dal paste and bhuno for around 45 minutes to an hour, firstly the water should evaporate then the dal should be cooked till it has a golden brown color and absorbed the ghee.

4) Add milk and half of khoya ( grated)

5) Add sugar and mix.

6) serve hot garnished with slivered almonds, cashew nuts, raisins and grated khoya on top.

 

PASTRY CREAM

Definition:-  Pastry cream can be defined as a pudding or thick custard used for filling in confectionery, broadly they can be classified as egg thickened custard or starch thickened custards. In the egg thickened pastry cream, the custard is thickened by the coagulation of egg proteins in milk. whereas in starch thickened custard, the geletinization of starch helps to get the desired thickening to the pastry cream.

the basic recipe of Pastry cream ingredients like milk, cream, sugar, eggs, butter, cornstarch and flavoring agents like vanilla essence or beans,fruit flavors like strawberry, coconuts and chocolates etc.

Basic Recipe of Pastry Cream

Ingredients                 Quantity

Milk                           500ml
Sugar                         120 gms
Eggs                           3
Eggs Yolks                 3
Vanilla Essence           few drops

Methods

1) In a neat, clean and dry bowl, lightly beat egg yolks along with sugar, beat whole eggs.
2) Heat milk along with the vanilla essence.
3) combine the egg mixture, cook on a slow fire for about 5 minutes, stirring continuously, till the custard coats the back of a wooden spoon.
4) Cool and use as desired.

Basic Recipe of Pastry Custard

Ingredients                   Quantity

Milk                      500 ml
Sugar                     120 gms
Confectioner's Custard  50 gms
Confectioner's custard powder is a flavored cornflour

Methods

1) Heat milk in a pot.
2) In a small amount of milk, blend in the custard powder to make a puree.
3) gradually add the custard liquid in the milk add cook on a slow flame for around 7 minutes, till the custard coats the back of wooden spoon.
4) add sugar when dissolved, cool the custard and use as desired.

Chiffon Pie Fillings 

It is a pastry cream in which, the basic pastry cream is folded with beaten egg whites and whipped cream in which gelatin is being added.

Bavarian Cream

it is a pastry cream in which basic pastry cream is folded with equal quantity of whipped cream.

RECIPE BEIGNETS DE AUBERGINES

INGREDIENTS                      QUANTITY

Aubergines ( Long )                  600 gms
Eggs                                         2 no
Refined Flour                            250 gms
Oil                                            60 ml
Thyme                                       few sprigs
Garlic                                        2 cloves
Salt & Pepper                           To taste
Oil                                            to fry

Methods

1 In a bowl, beat the eggs, mix in the refined flour, oil,  salt and pepper, beat the mixture & leave it a side for around 1 to 2 hours.
2 Slice the Aubergines 1/3 inch thick, finely chop garlic and thyme, rub it on the aubergines.
3 In a pan using a little oil brown aubergines.
4 Dip the slices of aubergines in egg batter.
5 Deep fry in hot oil, when golden remove excess oil with the help of Tissue papers.
6 serve hot as a side dish

RECIPE PETITS POIS A LA FRANCAISE

INGREDIENTS                         QUANTITY

Shelled Small Peas                      600 gms
Lettuce                                        1 bunch
Spring Onions                              50 gms
Butter                                          50 gms
Salt & Pepper                             To Taste
Sugar                                           a pinch

Methods

1 Shred lettuce finely & slice onions
2 Boil peas in salted water.
3 In a pan melt butter, add sliced onions and sweat it for around 5 minutes.
4 Add seasoning and sugar.
5 Add lettuce cook for a minute.
6 Add boiled peas, add a little amount of water and cook for 5 minutes more.
7 serve hot as a vegetable side dish 

RECIPE CREME D'EPINARDS

INGREDIENTS                     QUANTITY

spinach                                   450gms (only leaf part)
Bechamel sauce                       600ml
Nutmeg                                   a pinch
Salt & pepper                          to taste
Butter                                      30 gms
Garlic                                      3 cloves                                    
Cream                                    50 ml

Methods

1 Thoroughly wash spinach, and shred in to small pieces.
2 Melt butter in a pot, add spinach and salt and cover, a small amount of water can also be added.
3 cook till tender and soft.
4 blend the spinach mixture to form a puree.
5 Mix the puree with bechamel sauce, flavor with a pinch of nutmeg,
6 Adjust consistency by adding stock or milk.
7 serve hot garnished with cream.

RECIPE CAULIFLOWER POLONAISE

Ingredients                           Quantity

Cauliflower                           500gms
Bread Crumbs                      100 gms
Butter                                   200 gms
Eggs                                     3 no
Salt & pepper                       to taste
Parsley                                 few sprigs

Methods

1 Cut cauliflowers in to floweretes and boil in salted water, till tender.
2 Melt butter in a pan and cook in bread crumbs, till golden in color.
3 Hard boil eggs, sieve egg whites and egg yolks separately.
4 Mix in the bread crumbs along with cauliflower and season lightly.
5 arrange the cauliflower in a pie dish.
6 sprinkle egg yolks in center and egg whites surrounding the yolks.
7 Put in a salamander for around 3 to 4 minutes and serve garnished with chopped parsley

Recipe Consomme Caremen

Ingredients             Quantity

Stock                        1.25 ltrs
minced meat              300 gms
leeks                          20 gms
egg white                   1 no
carrots                       25 gms
tomato puree             200 ml
tomatoes                    50gms
Pimentos                    30 gms
Rice ( boiled)             30 gms
chervil                        5 gms
salt & pepper             to taste

Methods

1 chop carrots, leeks.
2 clean mince and mix with above vegetables and egg whites.
3 mix the mince mixture in the stock ( cold).
4 Heat till the stock comes to a boil, lower the heat and let the stock simmer.
5 once the heating start, do not stir the soup.
6 let it heat for around 60 minutes, till raft is formed on top.
7 using a musclin cloth filter the soup ( ensure not to break the raft )
8 serve in a consomme cup, garnished with juliennes of pimentoes, small dices of skinned tomatoes and finely chopped chervil.