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PORK CHOPS WITH SAUCE CHARCUTIERE

WALDORF SALAD

DAUPHINOISE POTATOES

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BUTTERSCOTCH MOUSSE

                            

PORK CHOPS WITH SAUCE CHARCUTIERE  No of portions – 4

INGREDIENTS             QUANTITY

Pork chops                                4 nos

Worcestershire sauce        30 ml 

Mustard paste                   15 Gms

Sugar                               10 gms

Salt                                          to taste

Black pepper                     as required

Demi-glace                                240ml

Shallots                            50 gms

White Wine                      30 ml

Lemon juice                       10 ml

Mustard paste                   10 Gms

Gherkins                           2 nos

Parsley                              ½ bunch

METHOD  

-Clean and trim the pork chops. Flatten slightly if required.

-Marinate with salt pepper, sugar and mustard, Worcestershire sauce

-chop shallots and julienne gherkins

-Chop Parsley

FOR THE CHARCUTIERE SAUCE

-Prepare Demi -Glace. Reduce the shallots, white wine to 1/3 rd add the demi-glace and simmer. Add the chopped /julienned gherkins.

Procedure

Heat oil and sear the chops in the pan.

Finish the pork chops in the oven.

Coat the Pork with sauce and sprinkle chopped parsley.

WALDORF SALAD            No of Portions – 4

INGREDIENTS             QUANTITY

Mayonnaise                       150 ml

Apples                              250 gms

Celery                               100 gms

Walnuts                            30 gms

Salt                                  to taste

Pepper                              to taste

METHOD:

1.    Core the apples and dice them to (1 cm) without peeling them.

2.   As soon as the apples are cut, add them to the dressing and mix in to prevent darkening.

3.   Add the celery and walnuts. Fold in until evenly mixed.

4.   At service time arrange the lettuce bases as underliners on cold salad plates.

        Place a mound of salad on each plate.

           

DAUPHINOISE POTATOES             NO OF PORTIONS: 4

INGREDIENTS                               QUANTITY          

Potato                                      400 gms

Garlic                                       2-3 flakes

Cheese                                      100 gms

Cream                                       100 ml

Egg                                           1 no

Salt                                          to taste

Pepper                                      a pinch

Butter                                      20 gms

METHOD:

-      Peel and slice the potatoes thinly. Parboil keep it aside.

-      Grease the pie dish with butter and sprinkle chopped garlic, layer the pie dish alternatively with potatoes and cheese lastly the potato layer on top .Season well.

-      Pour the cream and egg mixture and bake in a hot oven covered with foil till the potatoes are cooked.

-      Remove the foil , sprinkle some cheese and gratinate under the salamander.

-      Cut into desired shape (wedges /squares) and serve

BUTTERSCOTCH MOUSSE             No of portions: 4

Egg                                           3 no

Sugar                                       90gms

Gelatin                                      15 gms

Water (to soak gelatin)              75 ml

Water (for the Sabayon)           50 ml

Whipped cream                         200 ml

For the Butterscotch sauce

Brown Sugar                             125 ml

Water                                      30 gms

Butter                                      30 gms

Heavy cream                             100 ml

METHOD:

1.    For the butterscotch sauce, combine sugar, water in a saucepan.Cook for some time add the butter.slowly whisk in the whipped cream.

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 and water on a double boiler till thick, creamy consistency (Sabayon).

4.   Remove from the flame add the dissolved gelatin, and some of the butterscotch sauce..

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.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.