SALAD NICOISE

SALAD NICOISE


1 French Beans 200 gms
2 Potatoes 200 gms
3 Oil 25 ml
4 Vinegar 50ml
5 Mustard Powder A pinch
6 Anchovy/ Sardines 4 nos
7 Tomatoes 50gms
8 Olives 4-5

Method

1 String beans and cut in to batons.
2 Peel potatoes and cut in to batons.
3 Cut tomatoes in quarters,remove seeds and pips.
4 Cook beans and potatoes in salted water separately, drain but do not refresh.
5 Fillet the fish and cut in to fingers.
6 Mix Oil, vinegar,salt,pepper and mustard and prepare dressing.
7 Mix french beans and potatoes and dress it.
8 Serve chilled garnished with tomatoes, fillet of fish and slice olives.

BEATRICE SALAD

BEATRICE SALAD

1 Chicken 220gms
2 Potatoes 75gms
3 Mayonnaise 100ml
4 Cream 75ml
5 Lemon Juice 10ml
6 Salt and Pepper To Taste
7 Lettuce 1 Bunch

Method

1 Clean and cook chicken in salted water.
2 Cut in to thick long strips.
3 Peel and cut potatoes in long strips.
4 Dress the chicken and potatoes with seasoned mixture of mayonnaise, Lemon juice and cream.
5 Serve chilled on a bed of finely sliced lettuce or in a salad bowl lined with lettuce leave

CHICKEN MARSEILLAISE

CHICKEN MARSEILLAISE

1 Chicken Legs 4
2 Garlic 15gms
3 Butter 50gms
4 Tomato Puree 120ml
5 Salt and Pepper To taste
6 Potatoes 250gms
7 Zucchini/ Marrow 250gms
8 Parsley For Garnishing


Method

1 clean and season chicken.
2 Saute in Butter.
3 In the same pan add chopped garlic and saute, add tomato puree and cook for 10-15 minutes, add seasoning.
4 Add chicken and cook for 5 minutes on a slow fire.
5 Cut the potatoes in fingers and deep fry in hot oil.
6 Cut the Zucchini/Marrow in to thick dices.
7 Cook the vegetable in salted water and then saute in butter.
8 Arrange chicken garnished with chopped parsley, in dinner plate at center with potato fingers and sauted vegetables at side

CREME MALKOFF

CREME MALKOFF

1 Tomatoes 500gms
2 Potatoes 150gms
3 Onion 60gms
4 Butter 60gms
5 Rice 60gms
6 Bayleaf 1
7 Parsley Few sprigs
8 Pepper corn 10
9 Salt and Pepper To Taste
10 Cream 100ml
11 Vegetable Stock 1250ml


Method

1 Roughly chop tomatoes, potatoes, finely chop onions.
2 Saute chopped onion for five minutes and then add tomatoes and potatoes cook further for 10 minutes on a slow fire.
3 Add stock and seasoning along with Bayleaf, parsley, Pepper corn and rice.
4 Simmer for 45 minutes.
5 Pass through soup strainer adjust consistency and serve garnished with cream.

HAWAIN CHICKEN SALAD

HAWAIN CHICKEN SALAD

1 Chicken 100gms
2 Pineapple 50gms
3 Mayonnaise sauce 30ml
4 Cream 30ml
5 Tomato Sauce 10ml
6 Lemon Juice 10ml
7 Salt and Pepper To taste
8 Lemons for garnishing
9 Melon Half


Method

1 Cook the chicken in salted water and cut in to thick fingers.
2 Cut pineapples in to small dices.
3 Mix mayonnaise, salt and pepper, cream, lemon juice,tomato sauce.
4 Mix all the ingredients together and arrange in emptied half melon.
5 serve chilled garnished with slices of lemon.

VEGETABLE RISOTTO

VEGETABLE RISOTTO


1 Risotto Rice 750gms
2 Onion 50gms
3 Saffron 1/2gms
4 Vegetable Stock 1litre
5 Butter 1.5 litre
6 Capsicum 50gms
7 Pimentos 50gms
8 Tomatoes 90gms
9 Oregano A pinch
10 Salt and Pepper To taste


Methods

1 finely chop onions and cut capsicum and pimentos in to thin juliennes.
2 Remove seeds and peeps from tomatoes and cut in to thin strips.
3 Pick,wash and drain rice.
4 Melt butter and sweat chopped onions for a five minutes.
5 Add rice and cook for another 5 minutes.
6 Add 500ml of stock and cook on a slow fire.
7 Add the juliennes of capsicum and pimentos and 500ml stock cook on a slow fire, when water is completely absorbed add rest of the stock along with saffron, sauted tomatoes and cook on a slow fire covered with a lid.
8 when done served garnished with chopped basil.

CHICKEN A LA KING

CHICKEN A LA KING

1 Chicken 1.5 kg
2 Button Mushroom 125gms
3 Red Pimentos 125gms
4 Butter 150gms
5 Flour 60gms
6 Egg Yolks 4no
7 Cream 100ml
8 Salt and Pepper To taste
9 Onion 25gms
10 Turnips 25gms
11 Celery 25gms
12 Carrots 25gms
13 Rice 150gms

Method

1 Clean and cut chicken in to four large pieces.
2 Cut Onion,Turnips, celery and carrots in to roughly chop dices.
3 Cook chicken in water along with salt and chopped carrots, celery,turnips and onion.
4 When done cut the chicken in to thick slices and reserve stock.
5 Slice mushrooms and pimentos and saute in 30gms of butter.
6 Make blonde roux with 60 gms of refined flour and butter.
7 Mix the chicken stock and roux to form a thin sauce.
8 Add sauted mushrooms and pimentos in sauce.
9 Cook the sliced chicken in 30gms of butter.
10 Check seasoning of sauce and mix in with sliced chicken.
11 Boil rice and toss in melted butter( 30gms)
12 Make a liaison of egg yolks and cream and add it in to the chicken,
13 serve the chicken in a platter with a border of rice and sprinkled with freshly chopped parsley.