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CRÈME DE SOUPE A LA TOMATE

POULET A LA REX

SALAD DE BETTERAVE

CRÈME CARAMEL

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CRÈME DE SOUPE A LA TOMATE              No of portions - 4

INGREDIENTS                 QUANTITY

Tomatoes                              400gms

Tomato puree                        (optional)

Carrots                                     100gms

Onions                                      30gms

Celery                                                20gms

Butter                                                30gms

Flour                                         30gms

Milk                                          300ml

Stock /water                             700ml

White Pepper                            5gms

Salt                                          10gms

Croutons                                   1 slice of bread

Parsley sprig                                      for garnish

METHOD

 Chop tomatoes .Dice onions, carrots and celery. Sauté onions carrots and celery in butter, add tomatoes (tomato puree if available). Add seasonings.Simmer the mixture for 15 -20 mins. Puree the vegetables and strain, cool. Prepare béchamel (white sauce).  Add puree gradually to the sauce (coloured to white). Pass mixture through a sieve, 3 or 4 times to remove all the fiber. Adjust seasoning serve piping hot and garnish with croutons and Parsley Sprig.

POULET A LA REX:                  No of portions – 4

INGREDIENTS                 QUANTITY

Chicken                           1 no

Mushrooms                      150gms

Onions                             50gms

Capsicum                         50gms

Butter                             30gms+30gms

Flour                               30gms

Stock                              300ml

Bread                              2-3 slices

Parsley                            ½ bunch

Egg yolk                          1 no

Cream                             60ml

Salt                                 10gms

Pepper                            5gms

Mirepoix                        30gms

(For stock)

METHOD

De-bone and cut chicken into 16 pieces. Prepare a white stock strain. Poach the chicken pieces in the stock and reserve. Dice capsicum, onions and mushrooms. Trim the sides and slice bread into triangles. Golden fry/toast the bread. Dip the tips in butter and then in chopped parsley.

PREPARATION:-

Prepare a veloute with stock. Heat butter, sauté onions, mushrooms and capsicum. Add the veloute .Add poached chicken pieces, simmer. Add sautéed vegetables. Adjust seasonings. Preheat sauce. Add cream and egg yolk (liaison) and blend well. Pour the sauce and chicken mixture on the arranged bread slices. Serve hot.

SALADE DE BETTERAVE:                      No of Portions – 4

INGREDIENTS                 QUANTITY

Beetroot                   200gms

Oil                            60ml

White Vinegar/         20ml

Red wine Vinegar

Salt                          10gms

Pepper powder           2gms

Sugar                       1 tsp

Mustard                    1 tsp

Garlic                       20gms

Shallots                    50 gms

Dill leaves                 a Little

Iceberg Lettuce                4 cups

METHOD

Wash the beetroot and boil in plenty of water till tender. Add salt and vinegar to the water while boiling the beetroot. Peel and chop shallots finely. Peel and crush the garlic, chop the dill leaves finely. When the beetroot is cool peel and cut into dices, refrigerate. Make a Vinaigrette Dressing with the Oil, Vinegar, mustard, garlic, shallots, salt, and pepper. Just before service toss with the beetroot and dill leaves. Serve in an Iceberg lettuce cup.

CRÈME CARAMEL:                                No of Portions – 4

 

INGREDIENTS                   QUANTITY

Egg                                           2 nos

Milk                                          200ml

Sugar                                       60gms

(For caramel)                            20gms

Vanilla essence                          3 drops

Nutmeg powder                         2gms

GP paper/silver Foil                   4 pieces

METHOD

Put 5gms of sugar in a mould and add few drops of water. Caramelize the sugar and coat the sides of the mould. Dip the mould cold water to set the caramel. Heat milk, add sugar and stir well. Beat eggs lightly and add warm milk and mix well. Add vanilla essence and mix well. Strain the custard into the prepared moulds. Sprinkle nutmeg powder. Cover the jelly mould with GP paper and bake in a double boiler at 325 F (165 C) on a warm bath for 40-45 mins. Remove from the oven, cool, demould and serve with fresh fruits (parisienne scoops), whipped cream.