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.     

RECIPE LAMB SHASLIK

Ingredients          Quantity

Lamb                  1 kg ( boneless cut into 1.25 inches cubes)
Capsicum            300gms
Onions                300 gms
Garlic                  20 gms
Dry Rosemarry    10gms
Crushed Pepper corns  5 gms
Cumin seeds        2gms
salt to taste
olive oil               20 ml

Methods

1 finely chop garlic, cut capsicum & onions in to wedges.
2 Blend in the olive oil, lemon juice, rosemary, finely chopped garlic, roasted cumin seeds,salt and apply the marinade on to lamb pieces. leave it for 4-6 hrs.
3 on a skewer, thread onions, capsicum and marinated meat in layers.
4 On a barbecue or charcoal, cook meat for around 20 minutes, cooking from all sides.

RECIPE CARROTS VICHYSSOISE

Ingredients              Quantity

Carrots                   600gms
Leeks                     100gms
Potatoes                 200gms
Garlic                     15gms
Butter                     30gms
Milk                       750 ml
Cream                    100ml
Thyme                    a thick pinch
Salt & pepper         to taste
Parsley                   few sprigs

Methods

1 Peel wash and cut carrots and potatoes in to small pieces.
2 Thoroughly wash leeks and finely chop, finely chop garlic.
3 In a thick bottomed pot melt butter, sweat garlic and leeks for around 5 minutes.(avoid coloring)
4 Add carrots and potatoes cook further.
5 Add milk, thyme, salt and pepper.
6 simmer for around 45 minutes, till the vegetable are tender.
7 pass the mixture through blender to form a puree.
8 blend in the cream and adjust consistency, check seasoning.
9 Serve cold garnished with chopped parsley. 

RECIPE DARNE DE POISSON GRILLE

Ingredients             Quantity

Round Fish             1.5 kg
White Wine             150ml
Parsley                    few sprigs
Lemon                    2 no
Olive Oil                 60 ml
Garlic                      30gms
Spring onion            30 gms
Mixed Herbs          a thick pinch
Crushed Pepper corns   3gms
Salt to taste

Method
1 Dress the fish and cut in to thick steaks ( Darne).
2 In a clean bowl, mix white wine, olive oil, lemon juice,finely chopped garlic, finely chopped spring onions,mixed herbs, salt and crushed pepper, mix all the ingredients well.
3 marinate the fish with above mixture and leave for minimum of 2 hrs.
4 Place the fish steaks on a hot grill and cook for around 4 minutes on both sides.
5 serve garnished with chopped parsley and lemon slices.

RECIPE COURGETTE SAUTE

Ingredients             Quantity

Courgette                800 gms
Onions                    100 gms
Butter                      40 gms
Salt & Pepper         to taste

Method

1 Peel & cut courgette vertically.
2 With the help of knife, make cris cross marks on the inner side.
3 Boil the courgette in salted water for around 8 minutes ( should remain firm).
4 Scoop out seeds and cut into small size.
5 thinly slice onions.
6 In a pan melt butter, add sliced onions and saute till light golden, add courgette and seasonings.
7 saute till all the ingredients are mixed together.

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.