TY MENU -6

Consommé

Ingredients

Brown stock                                           1.5 litres

Lean minced meat                          100gm

Onion chopped                               50gm

Celery chopped                              25gm

Carrots chopped or grated             25gm

Turnips chopped or grated             25gm

Bay leaf                                          1 no

Peppercorns                                    2 – 3 nos

Cloves                                             1 – 2 nos

Egg white                                     1 – 2 nos

Egg shell (optional)                         1 – 2 nos

Vinegar                                          10ml

Method

Prepare vegetables. Mix together the minced meat and all other ingredients except the stock. Add a little cold water (20ml) which helps in the mixing (this mixture is called clear meat). Add the cold stock, which has been strained through a muslin cloth, into the clear meat. Mix with wooden spoon. Keep this on a flame at medium heat and keep on stirring until you see fumes coming from the mixture (or till it has been heated to a temperature of around 65 – 70C). Now stop stirring the mixture and allow the raft to form on top. Keep checking as soon as the stock starts simmering reduce the flame and allow slow simmering continuously for a period of 40 – 45 minutes/ the raft may crack but it should not be allowed to break). If the consommé is not simmering always then the raft may sink to the bottom of the vessel because of its weight and may break. Occasionally spoon out little of the consommé and sprinkle it on top of the raft (to preserve the raft from drying and keeping it moist for better extraction of the flavours and nutrients of the consommé). Strain the consommé immediately after switching off the flame through a wet muslin cloth (4 folds) lined on a soup strainer. Be sure not to allow the consommé to pass through the same place of the strainer for better straining. Either turn the strainer or the vessel. Serve piping hot with appropriate garnishes like bruniose, julienne, Macedoine, Royale, Celestine, etc. Always put the garnishes first into the soup cup and then pour the soup over it.

CONSOMME CARMEN WITH PUFF PASTRY CAP         No of portions - 2

INGREDIENTS                 QUANTITY

Clarified Consommé                    400 ML

Puff pastry  (cut with a cutter) 2 discs

Garnish

Tomato dices                    1tsp

Sweet pimentos (fine julienne) 1tbsp

Boiled rice                       1tbsp

Chervil- chopped                1tsp

METHOD

 Prepare consommé as per recipe.

To serve: Put the garnish first into the soup cup and then pour the soup over it. Put the puff pastry over the rim of the cup, and egg wash the top .bake at 200 C until the tops are golden.

Note: The acidic ingredient in this consommé is tomato puree.

NICOISE SALAD              No of portions - 2

INGREDIENTS                 QUANTITY

Tuna chunks                              30 Gms

Anchovies                                 2 fillets

French Beans                            30 Gms

Potatoes                                   50 gms

Onion                                        1 no

Tomatoes                                  2 nos

Black olives (pitted)                 4 nos

Capers                                   8 nos

Eggs                                         1 nos

For the Vinaigrette

Olive oil /salad oil                      30 ml

Wine vinegar                             10 ml

Garlic                                       a little

Mustard                                    1 tsp

Iceberg Lettuce                        2 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 , eggs,capers.

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

BEEF BOURGUIGNON

SPAGHETTI ALIO OLIO            No of Portions – 2

INGREDIENTS                 QUANTITY

Garlic Slices                                                 20 gms

Olive oil                                                       20 ml

Pepperoncini (crushed pepper)                      a pinch

Salt                                                             to taste

Chopped Parsley                                           10 gms

Parmesan cheese (grated)                            as needed

Fresh pasta Dough

Flour                                        100 gms

Eggs                                         1 egg

Olive oil                                    5 ml

Salt                                         a pinch

Method

Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt, working from the center outward, gradually mix the flour into the eggs to make a dough. Kneading the dough. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.

4. Cover the dough and let it rest at least 30 minutes.

5. Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.

6. Decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook.(Spaghetti/Tagliatelle)

Preparation

-Boil water with salt, to cook pasta .When the water boils put the pasta and cook till AL DENTE

-In a Sauté pan heat Olive Oil add the garlic, Pepperoncini; add the blanched spaghetti toss till mixed well and emulsified. Add salt, chopped parsley taste.

-Serve hot sprinkled with parmesan cheese either as a main Course / accompaniment to the main course.