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Fettuccini Carbonara

Pollo a la Cacciatore

Melanzane Parmigiana

FETTUCCINI CARBONARA

INGREDIENTS                                           QTY

FOR PASTA DOUGH

Flour                                                100 Gms

Egg                                                  1 no

Olive oil                                             5ml

Salt                                                  a pinch

FOR THE SAUCE

Bacon (smoked) diced                             2 rashes

Garlic chopped                                     10 gms

Cream                                               100 ml

Egg                                                  1 no

Chopped parsley                                   10 gms

Grated parmesan cheese                         10 gms

Fresh crushed black pepper                      a pinch

METHOD :

-Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt, working from the center outward, gradually mix the flour into the eggs to make a dough. Kneading the dough. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.

- Cover the dough and let it rest at least 30 minutes.

- Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.

-Decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to Cook.(Spaghetti/Tagliatelle/fettuccine)

Preparation

-Boil water with salt, to cook pasta .When the water boils put the pasta and cook till AL DENTE

FOR THE SAUCE

-In a bowl make a mixture of cream, egg and parsley. Heat a pan sauté bacon and garlic; add the cooked pasta with some of the liquid. Toss

-Add the mixture of cream, eggs and parsley to the pan of pasta off the flame and keep tossing on the flame until well emulsified and coating.

-Make sure the mixture doesn’t boil or else it will curdle.

-Serve immediately with grated parmesan cheese and sprinkle freshly grated black pepper.

POLLO A LA CACCIATORE

INGREDIENTS                                         QTY

Chicken legs                                              2nos

Flour                                                        20 gms

Olive oil                                                    20 ml

Garlic chopped                                          20 gms    

Onion diced                                               1 no

Rosemary                                                  1 sprigs

Anchovy fillet                                           1 no

Whole Tomato blanched peeled, crushed     150 ml

Red wine                                                   50 ml

Olives halves                                             3 nos

Capsicum dices                                          1 no

Mushrooms quarters                                  4-5 nos

Salt                                                          to taste

Pepper                                                      to taste

Method:

-Season the legs and Dust the chicken legs in flour and brown lightly in oil, remove.

-Heat oil sauté olives ,capsicum and mushrooms and remove.

-Sauté garlic and onion dices, rosemary and anchovies in oil.

-Add the wine reduce little, add the whole tomato blanched and crushed.

-Add the chicken and cook until done .

-Adjust the consistency and taste ,add the sauted olives ,capsicum and mushroom dices. Serve hot

MELANZANE PARMIGIANA

INGREDIENTS                                     QTY

Oil (for frying )                                                 30 ml

Eggplant                                                           2 nos       

For Tomato sauce

Olive oil                                                            20 ml

Onions                                                              ½ no 

Garlic                                                               10 gms

Tomato puree                                                    150 ml

Mozzeralla cheese                                             20 gms

Parmesan cheese                                               30 gms

Basil                                                                         few leaves

Oregano                                                            1 tsp

METHOD:

-Slice the eggplants and sprinkle little salt and keep in order to release the bitter juices.

-pat dry and fry in oil until almost done.

-For the tomato sauce: Sauté garlic and onions in olive oil,add the tomato puree,basil and oregano and simmer for 15 mins, puree.

-grate the cheese and keep aside

-To assemble in a square tin: place a ladle of tomato sauce at the base, arrange the slices of eggplant ,then the sauce ,top with cheese .repeat the process until you finish all the eggplant .you should have a well layered dish .top it up with grated parmesan (breadcrumbs with mixed herbs optional)and bake at 180-190 C until golden 20-25 mins.

-Portion and serve hot.

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TY BAKERY MENU-6

                                                        BRIOCHE A TETE

                        CREAM PUFFS/PROFITROLES/ECLAIRS

                                                CRÈME PATISSERIE

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BRIOCHE A TETE

INGREDIENTS                                                 QTY

Bread flour                                                       250gms

Yeast                                                                15gms

Sugar                                                               30 gms

Milk                                                                  30 -40 ml

Eggs                                                                 2nos

Salt                                                                  5gms

Butter                                                              50gms

METHOD:

-Sieve the flour. Make a well add the yeast, sugar, eggs and make a dough using the milk. Cream the butter and salt and add kneading the dough further.

-keep for fermentation until double in size. Knock back and divide into 12 portions.

-Round and bench for 5 mins, shape into brioche a tete and place in a tartlet mould or patty tins.

-proof until double in size ,egg wash and bake at 200 C for 8-10 mins until golden in colour.

-brush with melted fat when out of the oven.

Note:To make chocolate brioche stuff the brioche with chocolate chips ,proof and bake as above.

For cinnamon brioche ,once the brioche is out of the oven ,roll the brioche in cinnamon sugar (cinnamon mixed with castor sugar).

CREAM PUFFS/CHOCOLATE ECLAIRS / PROFITROLES

Ingredients                       Quantity

Refined flour                    120 gm

Margarine/Butter              60 gm

Eggs                                 4 Nos.

Water/milk                       240 ml

METHOD

1.            Put margarine/butter and water/milk (or a mixture of both ) into a thick pan and bring to the boil.

2.           Remove from fire and add sieved flour all at one time.

3.           Return to fire and cook beating all the time, until mixture leaves the sides of the pan.  Remove and cool slightly.

4.           Beat eggs and add to mixture gradually beating all the time.  The mixture should be of a smooth soft consistency but firm enough to pipe.

5.           Pipe through a half inch nozzle into fingers about 2” long on to a greased and dusted baking tray.

6.           Bake in a hot oven 220 C for 10 mins and reduce the temperature to 190 C for 20 -25 mins till structure hardens

7.           When baked, do not remove from oven immediately but let it stand in the oven with the door open for about 10 minutes.  This is to prevent shrinking that takes place if the pastry is removed from the heat suddenly.

8.           Cool and fill as required with Crème Chantilly (Sweetened whipped cream) or Crème Patisserie (confectioner’s custard / pastry cream) and dip the tops in melted chocolate /caramel.

For profiteroles: pipe out into small rounds (appetizer - mouthful size)

              CRÈME PATISSERIE (PASTRY CREAM)

Ingredients

Milk                                   1 Lt

Sugar                               125 g

Egg yolks                          4 yolks

Whole eggs                      2 eggs

Cornstarch                        75 g

Sugar                                125 g

Butter                              60 g

Vanilla essence                  as required

Procedure

1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.

2. With a whip, beat the egg yolks, whole eggs, cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.

4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.

5. Return the mixture to the heat and bring to a boil, stirring constantly.

6. When the mixture comes to a boil and thickens, remove from the heat.

7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.

8. Pour out into a clean pan. Cool and chill as quickly as possible.

9. For filling pastries such as éclairs and profiteroles, whip the chilled pastry cream until smooth before using.

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Consommé

Ingredients

Brown stock                                           1.5 litres

Lean minced meat                          100gm

Onion chopped                               50gm

Celery chopped                              25gm

Carrots chopped or grated             25gm

Turnips chopped or grated             25gm

Bay leaf                                          1 no

Peppercorns                                    2 – 3 nos

Cloves                                             1 – 2 nos

Egg white                                     1 – 2 nos

Egg shell (optional)                         1 – 2 nos

Vinegar                                          10ml

Method

Prepare vegetables. Mix together the minced meat and all other ingredients except the stock. Add a little cold water (20ml) which helps in the mixing (this mixture is called clear meat). Add the cold stock, which has been strained through a muslin cloth, into the clear meat. Mix with wooden spoon. Keep this on a flame at medium heat and keep on stirring until you see fumes coming from the mixture (or till it has been heated to a temperature of around 65 – 70C). Now stop stirring the mixture and allow the raft to form on top. Keep checking as soon as the stock starts simmering reduce the flame and allow slow simmering continuously for a period of 40 – 45 minutes/ the raft may crack but it should not be allowed to break). If the consommé is not simmering always then the raft may sink to the bottom of the vessel because of its weight and may break. Occasionally spoon out little of the consommé and sprinkle it on top of the raft (to preserve the raft from drying and keeping it moist for better extraction of the flavours and nutrients of the consommé). Strain the consommé immediately after switching off the flame through a wet muslin cloth (4 folds) lined on a soup strainer. Be sure not to allow the consommé to pass through the same place of the strainer for better straining. Either turn the strainer or the vessel. Serve piping hot with appropriate garnishes like bruniose, julienne, Macedoine, Royale, Celestine, etc. Always put the garnishes first into the soup cup and then pour the soup over it.

CONSOMME CARMEN WITH PUFF PASTRY CAP         No of portions - 2

INGREDIENTS                 QUANTITY

Clarified Consommé                    400 ML

Puff pastry  (cut with a cutter) 2 discs

Garnish

Tomato dices                    1tsp

Sweet pimentos (fine julienne) 1tbsp

Boiled rice                       1tbsp

Chervil- chopped                1tsp

METHOD

 Prepare consommé as per recipe.

To serve: Put the garnish first into the soup cup and then pour the soup over it. Put the puff pastry over the rim of the cup, and egg wash the top .bake at 200 C until the tops are golden.

Note: The acidic ingredient in this consommé is tomato puree.

NICOISE SALAD              No of portions - 2

INGREDIENTS                 QUANTITY

Tuna chunks                              30 Gms

Anchovies                                 2 fillets

French Beans                            30 Gms

Potatoes                                   50 gms

Onion                                        1 no

Tomatoes                                  2 nos

Black olives (pitted)                 4 nos

Capers                                   8 nos

Eggs                                         1 nos

For the Vinaigrette

Olive oil /salad oil                      30 ml

Wine vinegar                             10 ml

Garlic                                       a little

Mustard                                    1 tsp

Iceberg Lettuce                        2 cups

METHOD

-Drain the canned tuna .Cut the French beans into small batons and cook .Dice Potatoes and cook till done .Slice onions into roundels and separate into rings.

-Cut the Tomatoes into wedges.

-Boil egg to hard boiled stage and cut into quarter’s length wise.

-Make a Vinaigrette dressing.

At service time, toss the beans, potatoes, tomatoes and olives in the dressing, except the anchovies, onions , eggs,capers.

Place the portion of Salad in an iceberg cup and arrange all the other ingredients neatly around the salad.

BEEF BOURGUIGNON

SPAGHETTI ALIO OLIO            No of Portions – 2

INGREDIENTS                 QUANTITY

Garlic Slices                                                 20 gms

Olive oil                                                       20 ml

Pepperoncini (crushed pepper)                      a pinch

Salt                                                             to taste

Chopped Parsley                                           10 gms

Parmesan cheese (grated)                            as needed

Fresh pasta Dough

Flour                                        100 gms

Eggs                                         1 egg

Olive oil                                    5 ml

Salt                                         a pinch

Method

Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt, working from the center outward, gradually mix the flour into the eggs to make a dough. Kneading the dough. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.

4. Cover the dough and let it rest at least 30 minutes.

5. Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.

6. Decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook.(Spaghetti/Tagliatelle)

Preparation

-Boil water with salt, to cook pasta .When the water boils put the pasta and cook till AL DENTE

-In a Sauté pan heat Olive Oil add the garlic, Pepperoncini; add the blanched spaghetti toss till mixed well and emulsified. Add salt, chopped parsley taste.

-Serve hot sprinkled with parmesan cheese either as a main Course / accompaniment to the main course.