Menu 11

MENU-11

LEEK AND POTATO SOUP (VICHYSSOISE)  

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CHICKEN MARENGO

DUCHESS POTATOES

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COFFEE MOUSSE

 

LEEK AND POTATO SOUP           No of portions - 4

INGREDIENTS                 QUANTITY

Leeks                                        200 gms

Potato                                      200 gms

Butter                                      20 Gms

Chicken stock                            600 ml

Salt                                          to taste

White pepper                            to taste

Heavy Cream                             200 ml

METHOD

-Cut the leeks and potatoes into slices. Heat some butter sauté the leeks without browning.

-Add the stock and the potatoes and bring to a boil .Cook till the vegetables are tender.

-Blend the soup, Adjust consistency and seasoning.

-Add the Cream and mix well. Simmer for a minute or 2. (Do not boil)

-Serve hot garnished with chopped chives.

CHICKEN MARENGO            No of portions – 4

INGREDIENTS             QUANTITY

Chicken                             1 no

Olive oil                            50 ml

Garlic                               20 Gms

Shallots                            40 gms

Tomatoes                          400 gms

Tomato puree                    100 ml

Mushrooms                       400 Gms

Wine                                 50 ml

Brandy                              50 ml

Chicken stock                    as needed

Butter                              30

Bread slice                        4 nos

Eggs                                 4 nos

Crayfish                            8 nos

Parsley                              ½ bunch

Salt                                  to taste

Pepper                              to taste

METHOD

-Joint the chicken .Season with salt and crushed black pepper.

-Chopped shallots garlic and slice mushrooms

-Blanch tomatoes and dice

-cut the bread into heart shape and fry in butter (golden) to make a croute.

-clean the crayfish and keep aside.

-chop Parsley.      

PROCEDURE

-Sear the chicken in a pan with olive oil (presentation side down first) till golden and remove.

-Sauté the shallots, garlic, mushrooms to the same pan deglaze by adding wine and brandy and reduce.

-Add the tomatoes and puree and simmer .Poach the crayfish and remove .Add the browned chicken pieces back and braise till done and sauce nicely reduced.

-Add chopped parsley, adjust seasonings.

-Serve hot with heart shaped croute and fried egg (sunny side up)/poached egg.

DUCHESSE POTATOES                         No of Portions – 4

INGREDIENTS             QUANTITY

Potatoes                           400 gms

Egg yolks                          2 nos

Milk                                  30 ml

Butter                              20 Gms

Salt                                  to taste

Pepper                              to taste

Nutmeg                             a pinch

METHOD:

1.    Wash and Boil the potatoes till done .peel and mash or sieve potatoes.

2.   Heat the mixture on the flame, add the butter and milk and mix until smooth.

3.   Add the egg yolks off the flame and beat the mixture.

4.   Add salt white pepper and nutmeg.

5.   Put the mixture into the pastry bag with a star tube nozzle and pipe them into cone shaped spiral mounds on a baking tray .

6.   At service time egg wash if needed and put them in an hot oven (200 C -220 C ) till golden brown.

COFFEE MOUSSE         NO OF PORTIONS: 4

INGREDIENTS                               QUANTITY          

Egg                                           3 no

Sugar                                       90gms

Coffee powder                          10 gms-15 Gms

Gelatin                                      15 gms

Water (to soak gelatin)              75 ml

Water (for the Sabayon)           50 ml

Whipped cream                         200 ml

METHOD:

1.    Dilute instant coffee in hot water.

2.   Soak the gelatin in the cold water and allow it to bloom.

3.   Separate the egg whites and the egg yolks. (Only 2 egg whites) Whip the 2 egg yolks and 1 whole egg and sugar on a double boiler till thick, creamy consistency (Sabayon).

4.   Remove from the flame add the dissolved gelatin, and the coffee.

5.   Cool and fold in whipped cream and stiffly beaten egg whites.

6.   Pour in desired mould or glasses and chill until completely set. Demould garnish and serve.

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