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.     

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.