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CONSOMME BRUNOISE

POULET SAUTE CHASSEUR (HUNTERS STYLE CHICKEN)

PUREE DE POMMES DE TERRE A L’AIL (ROASTED GARLIC MASHED POTATOES)

EPINARD AU BEURRE (BUTTERED SPINACH)

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CONSOMME BRUNOISE              No of portions - 4

INGREDIENTS                 QUANTITY

Clarified Consommé                             1 lt

Garnish

Brunoise of carrots, onion/leeks,

Celery, turnips (optional)

METHOD

 Prepare consommé as per recipe. Sweat the vegetables lightly in butter and simmer in consommé till tender.

To serve: Put the garnish (in this case vegetable brunoise) first into the soup cup and then pour the soup over it.

POULET SAUTE CHASSEUR                  No of portions – 4

(HUNTER’S STYLE CHICKEN)

INGREDIENTS                 QUANTITY

Chicken (young)                         1 no

Demi –glace                              200 ml

Mushrooms                                 100gms

Shallots                                     50gms

Tomatoes                                  50gms

Parsley                                     1 bunch

Butter                                      60 Gms

White wine                                100 ml

Salt                                           10gms

Pepper                                      5gms

METHOD

1. Joint the chicken and cut into 8 pieces. Season with salt and pepper.
2. Make Demi –Glace (equal quantities of Espagnole and Estouffade reduced to half)
3. Chop shallots. Slice mushrooms. Blanch tomatoes, cut into small dices. Chop parsley.

PROCEDURE

1. Heat the oil in a sauté pan. Brown the chicken well on all sides, starting with skin down first (presentation side).
2. Remove the chicken pieces from the pan. Simmer slowly on the stove in the demi-glace or in the oven at 325°F (165°C), 20–30 minutes, or until done.
3. Melt butter ,sauté the shallots and mushrooms lightly without

          Browning.

4. Add the white wine and reduce by three-fourths over high heat.
5. Add the strained demi-glace and tomatoes and bring to a boil and reduce slightly. Season with salt and pepper. 
6.  Place the cooked chicken back in the sauce. Add the chopped parsley and serve hot.

PUREE DE POMMES DE TERRE A L’AIL:      No of Portions – 4

(ROASTED GARLIC MASH POTATOES)

INGREDIENTS                 QUANTITY

Potatoes                         400gms

Garlic                              50gms

Butter                             50 Gms       

Cream                             100 ml

Milk (for consistency)      as needed

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

METHOD

1. Wash and Boil the potatoes till done .peel and mash or sieve potatoes.
2. Roast garlic and puree. Add to the sieved potatoes.

PROCEDURE

Reduce cream in a sauce pan. Add the sieved mash potatoes

Add the butter .and mix (Use a rubber spatula/wooden spoon)

Stir on a medium flame till u get the right consistency (use milk if needed)

Add salt and pepper, nutmeg if needed (optional)

Mash potatoes should be soft and moist but firm enough to hold their shape.

EPINARD AU BEURRE:                      No of Portions – 4

(BUTTERED SPINACH)

INGREDIENTS                 QUANTITY

Spinach                           400gms

Garlic                              30gms

Shallots                          50 gms

Butter                            50 Gms       

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

METHOD

1. Trim and wash the spinach carefully in several changes of water. Blanch the Spinach in boiling water with salt. Refresh in cold water, squeeze and chop.
2. Peel and chop shallots finely. Peel and chop the garlic.

PROCEDURE

Heat butter, sauté shallots and garlic, add spinach sauté adjust salt and pepper. Add nutmeg (optional).

Served as an accompaniment to the main course /side order