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NICOISE SALAD

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HUNGARIAN GOULASH

SPAETZLE

VICHY CARROTS (GLAZED CARROTS)

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DIPLOMAT BAVARIAN CREAM

NICOISE SALAD              No of portions - 4

INGREDIENTS                 QUANTITY

Tuna chunks                              120 Gms

Anchovies                                 4 fillets

French Beans                            50 Gms

Potatoes                                   50 gms

Onion                                        1 no

Tomatoes                                  2 nos

Black olives                               4 nos

Eggs                                         2 nos

For the Vinaigrette

Olive oil /salad oil                      90 ml

Wine vinegar                             30 ml

Garlic                                       a little

Mustard                                    1 tsp

Iceberg Lettuce                                4 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 and eggs.

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

HUNGARIAN GOULASH               No of portions – 4

INGREDIENTS             QUANTITY

Beef (Round)                     400 Gms

Oil                                    as needed

Onions                              100 gms

Garlic                               20 Gms

Capsicum                           80 gms

Tomatoes                          120 gms

Tomato puree                    100 ml

Paprika                             as needed

White Stock                     600 ml 

Caraway seeds                   as needed

Bayleaf                             as needed

METHOD

1.    Cut the meat into even dices. Chop the onions, dice the peppers, crush the garlic, blanch the tomatoes and dice.

2. Heat the fat in a pan and sauté the meat until lightly

Seared on all sides.

3. Add the onions, garlic and sweat over moderate heat. Add the peppers.

4. Add the paprika, caraway seeds and stir.

5. Add the blanched tomatoes, puree and stock , bayleaf, cover, and simmer until the meat is tender.

6. Serve with spaetzle.

SPAETZLE                                  No of Portions – 2

INGREDIENTS             QUANTITY

Flour                                150

Eggs                                 2nos

Milk                                  125 ml

Salt                                  to taste

White pepper                    to taste

Nutmeg                             a pinch

Butter                              to toss

Parsley (chopped)              a little

METHOD

1. Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.

2. Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.

3. Let the batter stand 1 hour before cooking to relax the gluten.

4. Set a colander over a large pot of boiling salted water. The colander should be high enough so that the steam doesn’t cook the batter in the colander.

5. Place the batter in the colander and force it through the holes with a spoon.

6. After the spaetzle float to the top of the water let them simmer 1–2 minutes, then remove them with a skimmer. Cool quickly in cold water and drain well.

7. Cover and refrigerate until service. Sauté in butter until hot. Sprinkle chopped Parsley. Serve immediately.

VICHY CARROTS                      NO OF PORTIONS- 4

INGREDIENTS                   QUANTITY

Carrots                                     400 Gms

Water                                      as needed

Butter                                      20 Gms

Sugar                                       10 Gms

Salt                                          to taste

White pepper                            to taste

Chopped parsley                        as needed

METHOD

1. Trim, peel, and slice the carrots/cut into rondelles.

2. Place them in a saucepan or straight-sided sauté pan.

Add water to barely cover the carrots. Add the butter, sugar,

and salt.

3. Bring to a boil. Lower heat and simmer until the carrots are tender and the water is nearly evaporated. If done properly, these should happen at the same time. Toss the carrots so that they are well coated with the glaze that is left in the pan.

4. Season with pepper. Garnish with chopped parsley.

DIPLOMAT BAVARIAN CREAM            NO OF PORTIONS: 4

INGREDIENTS                               QUANTITY                

Milk                                          250 ml

Egg yolks                                  3 nos

Sugar                                       60gms

Vanilla essence                          5ml

Gelatin                                      15 gms

Water (to soak gelatin)              75 ml

Glucose biscuits                         15 gms

Port wine                                  60 ml

Tutti frutti                               15 Gms

Raisins                                       10 gms

Whipped cream                         150 ml

METHOD:

1.    Soak the biscuits, tutti frutti and raisins in wine.

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

2. Prepare the crème anglaise: Whip the egg yolks and

Sugar, vanilla essence until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over

a hot water bath, stirring constantly, until it thickens slightly (coats the back of a wooden spoon).

3. Melt the gelatin over hot water until dissolved. Stir the gelatin mixture into the hot custard sauce.

4. Cool the custard sauce in the refrigerator or over crushed

Ice, stirring occasionally to keep the mixture smooth.

5. Whip the cream until it forms soft peaks. Do not overwhip.

6. When the custard is very thick but not yet set, fold in the

whipped cream.

7. Place some of the soaked raisins and tutti frutti at the bottom of the mould Pour half the mixture into molds .add the soaked biscuits, raisins and tutti frutti and the remaining half of the mixture.

8. Chill until completely set. Demould and serve.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LAROUSSE GASTRONOMIQUE.