TY MENU 3

TY-MENU 3

 BISQUE DE E’CREVESSE (CRAYFISH BISQUE)

---

FRICASSEE DE VOLAILLE (CHICKEN FRICASSEE)

POMMES DE TERRE MARQUISE (MARQUISE POTATOES)

PETIT POIS A LA FLAMANDE (FLEMISH STYLE PEAS)

BISQUE DE E’CREVESSE (CRAYFISH BISQUE)        No of portions - 2

INGREDIENTS                 QUANTITY

Crayfish                                    100 gms

Oil                                          5 ml

Butter                                      10 gms

Onions                                      15 gms

Carrots                                     10 gms

Celery                                     5 gms

Flour                                      10 gms               

Tomato paste                            10 gms

Brandy                                      20ml

White wine                                20 ml

Heavy cream                             50 ml

Salt                                           TO TASTE

White pepper                            TO TASTE  

METHOD

-Shell and devein the Crayfish. Reserve the head and shells of the crayfish, clean well.

-Prepare the Mirepoix.

PROCEDURE

-Sauté the Crayfish meat in butter and remove. Reserve until service time.

-Sauté the heads and shells sauté, Mirepoix until brown add tomato paste.

-Add the brandy and wine and reduce to half.

-Add the water and simmer for 15 mins .Blend the soup to a fine puree and strain.

-adjust the seasoning and consistency .Thicken with some beurre manie if required.

-At service time, finish the soup by adding heavy cream to a smooth texture.

-garnish with swirl of cream and dices of cooked Crayfish.

FRICASSEE DE VOLAILLE (CHICKEN FRICASSEE)

INGREDIENTS                 QUANTITY

Chicken legs                              2 nos

Oil                                          10ml

Butter                                      10 gms

Onions chopped                        1 no

Garlic chopped                         4-5 cloves

Mushrooms quarters               30 gms

Carrots                                30 gms

Leeks                                     15 gms

Flour                                        15 gms

White wine                               25 ml

Chicken stock                        200 ml

Bouquet garni:                  

Bayleaf                                   1 no

Thyme                                     a sprig

Parsley stems                         2nos

Egg yolk                               ½ no

Heavy cream                          50 ml

Salt                                           TO TASTE

White pepper                            TO TASTE

Tarragon /parsley chopped     to taste

Procedure:

-Cut the chicken leg into thigh and drumstick and French the bone. Season with salt and white pepper.
-Sauté very lightly so that the chicken is seared on all sides, but do not brown. Remove and sauté onion and garlic, mushrooms, leeks and carrots in the same pan.
-Add the flour and stir so that it combines with the fat to make a roux. Cook another 2 minutes, without browning. Add the wine and reduce
-Gradually stir in enough stock to cover the chicken. Bring to a
simmer, stirring, until the sauce thickens, add bouquet garni.
Cook until tender, about 45 -1hr

- Remove the chicken from the sauce and keep it warm in a
covered pan.
- Combine the egg yolks and cream. Temper with a little hot sauce, and add the liaison to the sauce. Bring to just below the simmer, do not boil.
-Season to taste with, salt, white pepper, tarragon and nutmeg.
Pour the sauce over the chicken.

POMMES DE TERRE MARQUISE ( MARQUISE POTATOES)NO OF PORTIONS :2

Ingredients                             QTY

Potatoes                                           2 nos

Butter                                              15 gms

Egg yolk                                            1 no

Tomato puree                                    20 gms

Egg wash                                           as needed

Salt                                                  as needed

Pepper                                                 as needed

Nutmeg                                               a pinch

Procedure

-Peel the potatoes, cut in quarters and cook in salted water. Pass through the potato masher.

-Place the mashed potatoes in sauté pan. Season with salt, pepper & nutmeg. Add butter and stir till becomes a consistent paste, Add very red reduced tomato puree. Cool, add egg yolk. Adjust seasonings .add nutmeg.

-Put this mixture into a pastry bag with a large nozzle and pipe them into cone shaped spiral mounds on a baking tray.

 -Slightly brush with beaten egg, & put them into the hot oven for a few minutes until golden brown.

PETIT POIS A LA FLAMANDE (FLEMISH STYLE PEAS)NO OF PORTIONS -2

 Ingredients                              Quantity

 Peas                                         50 G

 Carrots                                    50 g

 Salt                                         1 tsp

 Butter                                     20 g

Sugar                                       1 tsp

Method:

- Shell and wash peas.

- Cook the carrots as per glazed carrots- turn the carrots (TOURNE) to olive shape.

 -Place in a pan and enough water to barely cover them. Add salt, sugar and butter.

- Add shelled peas and continue to cook so that both are finished at the same time. Add little butter to glaze them. Serve hot.