RECIPE CREAM DUBARRY

Ingredients       Quantity

Cauliflower          400gms
Butter                  40 gms
Onions                60 gms
Potatoes              100 gms
Milk                    750 ml
Double Cream     100ml
Salt & Pepper      to taste
Parsley                few sprigs


Methods

1 Cut cauliflower in to small floweretes.
2 finely chop onions and potatoes.
3 In a pot melt butter, saute onions for 5 minutes, without coloring.
4 Add potatoes and cauliflower and cook for another 5 minutes.
5 Add milk and little water, simmer for around 45 minutes( till the vegetables are tender).
6 Pass the mixture through a blender to form a smooth puree.
7 slowly reheat, stirring continuously, add cream and adjust consistency, by adding a little amount of water or stock.
8 add seasoning and serve garnished with chopped parsley.

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.