TY MENU 4

TY MENU 4

VELOUTE DAME BLANCHE

COTE DE PORC CHARCUTIERE(PORK CHOPS CHARCUTIERE STYLE)  

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

CAROTTES GLACEES AU GINGEMBRE (GLAZED CARROTS WITH GINGER)

VELOUTE DAME BLANCHE			No. of Portions	2
Ingredients	QTY
Chicken stock	300ml
Salt	To taste
White pepper powder	To taste
Butter	20gms
Flour	20gms
Almond paste	15gms
Liaison: Fresh cream	30
Egg yolk	1/2no
For Garnish – Forcemeat-Quenelles
Chicken breast	1/2no
Nutmeg powder	A pinch
White pepper powder	A pinch
Salt	A pinch
Egg white	1/2no

                                                                                               

Pre-preparations:

1.	Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.

Method:

1.	Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
	Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
	Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
	Garnish with quenelles and swirl of cream, sprig of parsley.

COTE DE PORC CHARCUTIERE  No of portions – 2

INGREDIENTS             QUANTITY

Pork chops                                2 nos

Worcestershire sauce        15 ml 

Mustard paste                   5 Gms

Sugar                                 5 gms

Salt                                          to taste

Black pepper                     as required

Demi-glace                        100 ml

Shallots                            25 gms

White Wine                      20 ml

Lemon juice                       5 ml

Mustard paste                   5 Gms

Gherkins                           1 nos

Parsley                              as required

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, mustard paste,lemon juice.

Procedure

Heat oil and sear the chops in the pan.

Finish pork chops in the oven.

Coat the Pork with sauce and sprinkle chopped parsley

PUREE DE POMMES DE TERRE A L’AIL:      No of Portions – 2

(ROASTED GARLIC MASH POTATOES)

INGREDIENTS                 QUANTITY

Potatoes                         2 nos

Garlic                              10gms

Butter                             10 gms       

Cream                             10 ml

Milk                              10 ml

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

METHOD

1.            Wash ,peel ,dice and Boil the potatoes till done .Mash and sieve potatoes.

2.            Roast garlic and puree. Add to the sieved potatoes.

PROCEDURE

Heat up cream and milk 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.

Carottes Glacees au Gingembre       Portions- 2 nos.

 Ingredients                                      Quantity

 Carrots                                            1no

 Sugar                                              5g

 Butter                                             10 g

 Salt                                                         1 a pinch

Ginger juice                                      1 tsp

Method:

 1. Wash, scrape and turn the carrots

2. Cook carrots in butter and salt with enough water to cook carrots.

3. When all the liquid has evaporated and carrots are tender, add ginger juice.

4. Cook a little, remove from fire and serve hot.