TY MENU 5

TY MENU 5

QUICHE AUX SAUSSISON ET FINES HERBES

(SAUSAGE AND FINES HERBS QUICHE)

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SALAD PANACHEE, VINAIGRETTE BALSAMIC

(MIXED SALAD, BALSAMIC VINAIGRETTE)

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FILLET DE SOLE WALWESKA

RATATOUILLE

POMMES PARISIENNE (PARISIENNE POTATOES)

QUICHE AUX SAUSSISON ET FINES HERBES(SAUSAGE AND FINE HERBS QUICHE)

INGREDIENTS                                         QTY

FOR THE QUICHE (short crust pastry)      

Flour                                                        200 gms

Butter                                                      100gms

Salt                                                           a pinch

Cold water                                                2-3 tbsp

FOR THE QUICHE (FILLING)

Milk                                                          75ml

Cream                                                       75ml

Egg                                                           2nos

Salt                                                          as required

White pepper                                            as required

Cheese                                                      30 gms

Butter                                                      10 gms

Chicken sausages                                       100 gms

Fines herbes (chives, chervil, tarragon, parsley) 5 gms

METHOD:

FOR THE SHORT CRUST PASTRY

-Cut the chilled butter in the flour and rub in resembling breadcrumbs, add the cold water and make the dough(do not knead).

-Rest the pastry in the fridge for 30 mins.

-roll out and blind bake at 180 C.

FOR THE FILLING

-Prepare the custard mix by mixing cream, milk, egg, salt and pepper ,strain.

-saute the sliced chicken sausages in butter ,add fines herbes

To finish the quiche

Arrange the sausages in the blind baked quiche add the custard mix,grated cheese and bake at 175C -180C until golden,Serve warm

                       

SALAD PANACHEE, VINAIGRETTE BALSAMIC

(MIXED SALAD, BALSAMIC VINAIGRETTE)

FOR THE MIXED SALAD

Mixed lettuce (cleaned and torn into pieces)  60 gms                                          

Cucumber (half and sliced)                            1/2 no

Cherry tomatoes (halves)                               3 nos

FOR THE VINAIGRETTE

Olive oil                                                    3 tbsp

Balsamic vinegar                                                 1 tbsp

Dried oregano                                                ½

METHOD:

Make the vinaigrette and mix with the salad ingredients at service time.

FILLET DE SOLE WALWESKA (NO OF PORTIONS: 2)

INGREDIENTS                                     QTY

Sole Fillets                                                        2 nos

Shrimp tails                                                      6nos

For Court Bouillon

Water                                                              500ml                 

Onion                                                                1no

Carrots                                                                     25 gms

Celery                                                               25 gms

Vinegar                                                             10ml

Bayleaf                                                             1no

Peppercorns                                                       3-4no

Thyme                                                              1 sprig             

For Sauce Mornay

Milk                                                                   150 ml

Butter                                                                10 gms

Flour                                                                  10 gms

Cloute                                                                  1 no

Parmesan cheese                                                  10 gms

Gruyere cheese                                                    10gms

Egg yolk                                                               ½ no

Truffles                                                   3 slices (for garnish)

Herbs fresh

Method:

-For the Court Bouillon: Simmer all ingredients for 20 mins and strain.

-Saute the Shrimps in butter and keep aside.

-Prepare Sauce Béchamel and add cheese to make a Mornay Sauce,add egg yolk since the dish needs to gratinated to get a good glaze and colour .

-Poach the fish in a Court Bouillon, place on the plate and place 3 shrimp tails on top of the fillet.

-Coat with Sauce Mornay, sprinkle extra parmesan cheese and gratinate under a salamander.

-Garnish with slices of truffles and fresh herbs.

RATATOUILLE                      No of Portions – 2

INGREDIENTS             QUANTITY

Zucchini                     50 gms

Eggplant                    50gms

Onion                        50gms

Garlic                       5 gms

Green bell peppers         25 gms

Tomatoes                   50 gms

Tomato puree              15 ml

Olive oil                     15 ml

Parsley                      ¼ bunch

Salt                         to taste

Pepper                      to taste

METHOD:

Cut the zucchini, eggplant and peppers into dices.

Sauté the eggplant half done in little oil remove. Sauté zucchini half done in little oil, remove. Dice onions, chop garlic. Sauté onions and peppers in little oil, add garlic and sauté for few minutes.

Blanch the tomatoes and dice. Chop parsley.

PROCEDURE:

Combine all the half cooked vegetables back to the pan along with the tomatoes and puree and cover and cook till all the flavours come together. Adjust salt and pepper and finish with chopped parsley.

POMMES DE TERRE PARISIENNE  (no of portions :2)

INGREDIENTS                                     QTY

Potatoes                                   2 nos

Oil                                            10ml

Salt                                          a pinch

Pepper                                         a pinch

Method:

-Wash ,Peel the potatoes and place them in water

-Scoop out balls using the Parisienne scooper.

-Cook in a little oil in a sauté pan,get a golden colour and finish off in the oven at 200C until done.