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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.

TY BAKERY PRACTICAL 3

BABA AU RHUM/FRUITS AUX SAVARIN with CREME ANGLAISE

                                            No. of Portions: 7 no.     (BABAS)/

                                                                     1 no SAVARIN

                                                Baking Temperature: 200° C

                                                        Baking Time: 20 min

Ingredients                                                       Quantity

Refined Flour                                            115 gm

Yeast                                                        7 gm

Powder Sugar                                            15 gm

Milk                                                          85 ml

Margarine/butter                                      75 gm

Eggs(room temperature)                            2 nos

Salt                                                          a pinch

For Sugar Syrup:-

Grain sugar                                               200 gm

Water                                                      200 gm

Milk                                                          1 tbsp

Vanilla                                                       as needed

Rum                                                          75 ml

Black currants                                           20 gm

Raisins                                                      10gms

Method:-

-Make soft, smooth dough using yeast, pd sugar and milk using water if necessary. Keep covered for 30 min.

-Melt butter /margarine and cool.

-Incorporate butter and salt into the dough.

-Place the mixture in a bowl and mix in stiffly beaten eggs (with a whisk) a little at a time.

-Put mixture into the prepared baba moulds (Grease, dust and decorate with black currants and or raisins.)

-Prove for 30 min or till they nearly fill the tin.

-Bake at 200°C for 20 min or till golden brown in colour. Demould when hot.

-Prepare a sugar syrup, cool down, add rum and soak the babas/and drain .serve along with a crème anglaise , whipped cream and fruits.

-For the SAVARIN follow the same procedure ,difference is that you will just have 1 big portion which can be proportioned into smaller ones.

For the  Crème Anglaise

Milk                                                          250 ml

Cream                                                       75 ml

Sugar                                                       40 Gms

Egg yolks                                                  2 nos

Cornstarch                                                7 .5 gms

METHOD

For the Crème Anglaise

·        Mix the egg yolks with the cornstarch.

·        Heat milk with sugar to a boil.

·        Add the egg yolk mix to the milk continuously whisking until thick.

·        Remove from flame and stir in the cream.Serve cold with the rum babas or Fruit Savarin

WHOLE WHEAT LOAF

No. of Portions: 10 no.( 1x 400 gm loaf)                                                                                                                                                Baking Temperature: 200° C

                                                                                      Baking Time: 30 min

Ingredients                                        Quantity

Refined flour                                      70 gm

Whole wheat flour                              180 gm

Yeast                                                 10 gm

Sugar grain                                        10 gm

Fat                                                    5 gms

Salt                                                   5 gms

Water                                                150 ml (approx.)

Caramel for colour                              optional

METHOD

-Sieve the refined flour, do not sift the atta.

-Mix both these flours, make a well, add the yeast, sugar ,caramel and make a dough.  Cream the salt and fat and rub it into the dough.  Keep for fermentation for 30 minutes or until double in size.

-Knock back the dough and Mould the bread and place it lightly into a greased bread loaf tin.  Cover with a damp cloth and keep it for another 30 minutes or till double in size.Bake at 200° C for 30 minutes.Remove and apply melted fat.

HARLEQUIN BREAD                                      

No. of Portions:. 1x 400gm loaves       

                                                                             Baking Temperature: 200° C

                                                                             Baking Time: 25-30 min

Ingredients:

White bread

Refined flour         125gm

Yeast                              5gm

Sugar                    5gm

Salt                       2.5 gm        

Fat                        2.5 gm

Brown bread

Refined flour         65gm

Whole wheat flour 65gm

Yeast                    5gms

Sugar                    5gms

Fat                        2.5gm

Salt                       2.5 gm

Caramel                 for colour

Method

-Prepare dough with all the ingredients of the white bread and brown bread separately

-Knead both the doughs well and keep covered under a moist cloth for fermentation.

-Knock back and round them up and allow to rest(benching) for 10 mins.

-Roll each into a circle. Place the brown rolled out one over the white and roll up like a Swiss roll.

-Grease a 400gm bread tin and place molded dough in the tin.

-Allow the dough to proof for half an hour or till it fills the tin.

-Bake at 200°C for 25-30 mins.

-Remove, brush lightly with melted fat and cool.

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 BISQUE DE E’CREVESSE (CRAYFISH BISQUE)

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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.