MENU 17

MENU 17

CONSOMME ROYALE

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BEEF TOURNEDOS WITH MARCHAND DE VIN SAUCE

CAULIFLOWER AU GRATIN

BACON AND CHIVES ROSTI POTATOES

CONSOMME ROYALE              No of portions - 4

INGREDIENTS                 QUANTITY

Clarified Consommé                    1 lt

For the Savoury egg custard

Milk                                          100 ml

Egg                                          1 no

Salt                                          to taste

White pepper                           to taste

Nutmeg grated                         a pinch

Garnish

Savory egg custard, chopped chives

METHOD

 Prepare consommé as per recipe.

FOR SAVOURY EGG CUSTARD:

 Warm the milk, whisk in the egg, salt, white pepper and nutmeg. Strain the custard into the prepared moulds. Cover the mould with foil and bake in a double boiler at 325 F (165 C) on a warm bath for 40-45 mins. Remove from the oven, cool, demould. Cut into desired shapes (star /cubes...Etc)

To serve: Put the garnish first into the soup cup and then pour the soup over it.

BEEF TOURNEDOS WITH MARCHAND DE VIN SAUCE

INGREDIENTS                                             QUANTITY

Beef Tournedos                                                               4 nos

Salt

Crushed black pepper

For the Marchand de vin sauce

Demi glace                                                             200 ml

Shallots                                                                 20 gms

Red wine                                                                100 ml

Thyme                                                                             a sprig

Bayleaf                                                                           1 no

Crushed Peppercorns                                                       ½ tsp

Salt                                                                       to taste

Pepper                                                                  to taste

Butter ( to finish)                                                 10 gms                  

PROCEDURE:

For the Marchand De vin sauce

Combine the shallots, thyme , bayleaf, peppercorns and wine in a medium sauce pan .bring to a boil and reduce.

Add the demi glaze and simmer till a good consistency .season with salt and pepper and strain the sauce. Finish with monter au beurre.(raw butter)

Trim the tenderloin and cut into 4 portions as needed. Before cooking season with salt and crushed pepper and pan fry tournedos on a griddle and finish off in the oven as per required doneness. Rest the tournedos. Serve along with the sauce.

CAULIFLOWER MORNAY

INGREDIENTS                                                               QUANTITY

Cauliflower   400 GMS

For the Mornay sauce

Béchamel sauce                                                               400 ml

Grated gruyere                                                               50 gms

Grated parmesan                                                             20 gms

Butter                                                                            10 gms

Method :

Prepare béchamel sauce ,stir in grated gruyere and parmesan cheese until just melted. Finish off with raw butter

Trim cauliflower into florets and place in salted cold water for some time. Cook the florets in salted boiling water ,refresh for later use.

At service time , Heat the cauliflower and coat with Sauce Mornay. Serve Hot

BACON AND CHIVE ROSTI POTATOES

INGREDIENTS                                      QUANTITY

Bacon                                                           100 gms

Chives                                                                   20 gms

Potatoes                                                      400 gms

Butter                                                         30 ml

Oil                                                               30 ml

Salt pepper                                                 to taste

METHOD:

Saute the bacon in a pan remove .Reserve the fat for cooking the rosti .Scrub the potatoes well and parboil.Peel and grate .

In a bowl mix together the grated potatoes,sautéed bacon  chopped chives,salt and pepper .

Heat oil and butter in a non stick pan ,spread a small amount of mixture in the pan .cook on the side until it crisp up to a golden brown colour.turn it over and cook until the potatoes are fully cooked(golden brown).remove and cut into required portions.

Please write the history /description from the La Rousse Gastronomique..

MENU 16

MENU 16

MINESTRONE

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CHICKEN PARMIGIANA

SPAGHETTI ALIO OLIO

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PANNA COTTA WITH STRAWBERRY COMPOTE

MINESTRONE

INGREDIENTS                                             QUANTITY

Olive oil                                                                          20 Gms

Onions                                                                            50 gms

Garlic                                                                              4 flakes

Carrots                                                                           25 gms

Celery                                                                                       25 gms                                    

Zucchini                                                                          25 gms

Tomatoes                                                                        2 nos

Tomato puree                                                                  50 ml

Stock (chicken /vegetable)                                              800 ml

Macaroni                                                                         20 gms

White beans (Cannellini)                                                   50 Gms

Parsley                                                                            5 gms

Salt pepper                                                                     to taste

Parmesan Cheese, grated                                                  as needed (to garnish)

PRE-PREPARATION

Blanch tomatoes and deseed and dice

Soak the beans overnight and boil till soft

Make stock. And cook Macaroni

Dice Onions, carrots, celery ,zucchini

Chop garlic

PROCEDURE

Heat the oil in a heavy pot over medium heat.

2. Add the onions, celery, carrots, and garlic. Sweat them in the oil until almost tender. Do not brown.

3. Add zucchini add the tomato puree, stock, bring to a boil and simmer until the vegetables are almost cooked.

4. Add the pasta and continue to simmer the soup until the pasta is cooked. (Alternatively, cook pasta separately and add to the soup just before serving.)

5. Add the beans and return soup to a boil.

6. Add the parsley. Season to taste with salt and pepper.

7. Just before service, top with the parmesan cheese, or serve cheese separately

PESTO SAUCE 
INGREDIENTS                                               QUANTITY           
Basil                                                                                 2 Bunches
Pinenuts/walnuts                                                             30 gms
garlic                                                                                3 flakes
olive oil                                                                             150 ml
parmesan cheese                                                              50 gms
Romano cheese                                                                  10 gms
salt                                                                                    to taste

PROCEDURE:
1.Wash the basil leaves and drain well.
2. Put the basil, oil, nuts, garlic, and salt in a blender or food processor.Blend to a paste, but not so long that the mixture is smooth. It should have a slightly coarse texture.
3. Transfer the mixture to a bowl and stir in the cheeses.

CHICKEN PARMIGIANA                             No of portions – 4

INGREDIENTS                 QUANTITY

Chicken Breast                         4 nos

Salt pepper                               to taste

Breading station(Flour,egg        as required

Breadcrumbs)                          

Butter                                      as needed (to pan fry)

Oil                                            as needed (to pan fry)

For Tomato sauce

Oil                                            as needed

Garlic                                       10 gms

Onions                                      30 gms

Tomatoes                                50 gms

Tomato puree                           100 ml

Dried herbs                              5 gms

Grated mozzarella                     50 gms

Grated parmesan                       25 gms

Basil (deep fried )                       to garnish

METHOD  

Deep fry the basil for Garnish

Grate the Mozzarella and Parmesan

For Tomato sauce

-Chop the Garlic and onions fine

-blanch tomatoes

-Heat oil, sauté onion, garlic, herbs; add the blanched tomatoes, tomato puree

Simmer till nicely reduced adjust consistency and seasoning if required.

-add sugar if required to balance the acidity.

For the Chicken Breast

-Butterfly the Breast, Season and then follow the breading procedure.

-Shallow fry in butter and oil mixture until golden brown

To assemble the Chicken Parmigiana

-Place the chicken on a baking tray ladle a spoon full of sauce on top. Place the cheese on top and place the chicken in the oven at 200 C for 6-8 mins or till done golden and cooked.

SPAGHETTI ALIO OLIO            No of Portions – 4

INGREDIENTS                 QUANTITY

Garlic Slices                                                 30 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                                        200 gms

Eggs                                         2 eggs

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.

PANNA COTTA WITH STRAWBERRY COMPOTE    No of portions :4

INGREDIENTS                               QUANTITY

For the Panna cotta

Milk                                                             150 ml

Cream                                                                   150 ml

Sugar                                                           65 gms

Gelatin                                                        12 gms

Vanilla Beans/Vanilla Extract                         1no

For the Strawberry compote

Strawberry                                                 200 GMS

Water                                                         20 ML

Sugar                                                          50 GMS

Cinnamon stick                                             1 NO

Star anise                                                    1NO

Vanilla essence /pods                                    as needed

METHOD

 For the Strawberry Compote

Cut the strawberries in quarters. Place it with little water sugar and spices, vanilla in a sauce pan .bring to a boil and simmer till sugar has dissolved and strawberries have softened but still retains the shape. Put of the flame and cool.

For the Panna cotta

Soften the gelatin in cold water

Heat the milk, cream, vanilla pod and sugar until the sugar is dissolved.

Dissolve the gelatin and add to the hot milk mixture and stir until dissolved.

Pour into the molds. Chill until set.

Demould and serve with fresh berries or Fresh berry Compote.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.