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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.

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TY BAKERY MENU -5

CREME BRULEE

FRENCH BAGUETTE

EPI

PUFF PASTRY

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CRÈME BRULEE

INGREDIENTS                                                 QTY

BROWN SUGAR                                                        40 GMS

CREAM                                                             250ML

EGG YOLKS                                                      2 NOS

SUGAR                                                             30 GMS

VANILLA ESSENCE                                          2 TBSP

SALT                                                                A PINCH

METHOD:

-MIX TOGETHER EGG YOLKS AND THE SUGAR UNTIL WELL COMBINED.

-GRADUALLY STIR IN THE HOT CREAM.ADD THE VANILLA AND SALT AND STRAIN THE MIXTURE.

-BAKE AT 175 C IN A HOT WATER BATH UNTIL THE CUSTARD IS SET ABOUT 25 MINS.

-COOL,THEN REFRIGERATE.

-TO FINISH,FIRST DRY ALL THE MOISTURE FROM THE TOPS OF THE CUSTARDS.SPRINKLE EVEN LAYER OF BROWN SUGAR.

-USING A BLOWTORCH CARAMELIZE THE TOPS ,WHEN IT COOLS IT WILL FORM A THIN HARD CRUST.

FRENCH BAGUETTE

INGREDIENTS                                                 QTY

Bread Flour                                                       250 gms

Yeast                                                                6.25 gms

Water                                                              150 gms

Salt                                                                  5 gms

Method:

-Sieve the Flour , make a well add the yeast and make a dough .add the salt.

-Ferment until double in size.

-knock back , shape into a baguette.

-if you desire to put Seeds on the shaped baguettes, rub the baguette on a damp towel then in the seeds and place them on a tray.

-score with a blade, proof until double in size.

-Bake at 250C for 20 mins with steam and 5 mins without steam

For the EPI: Proceed as for making the dough ,fement and knock back ,shape into a baguette,proof and then give the desired shape to the epi with the help of scisssors. Bake at the above given temperature and time

PUFF PASTRY

INGREDIENTS                                                 QTY

Bread flour                                                       250gms

Salt                                                                  5gms

Water                                                              125gms

Puff margarine/butter                                      250gms

Method:

MIXING THE DOUGH: Sieve the flour ,make a well add the water and make a dough .cream the salt with part of the fat(10 gms) and incorporate in the dough .

-cut a cross on the top of the dough and wrap in plastic film and keep refrigerated for 30 mins.

ENCLOSING THE BUTTER:

-With the rolling pin, spread open the four quarters of the dough by cutting the cross and roll out the dough in a large, thick cross .keep the dough thicker in the centre than the four arms of the cross.

-place the butter between 2 parchment paper and flatten it out by beating /rolling it with a rolling pin.

-Place the square of butter in the center of the dough cross. Fold the four arms of the dough over the butter to enclose it completely like an envelope.

-Give the dough 6 three folds resting the dough enough after each fold to relax the gluten.

-Now the Puff pastry is ready to use as required.  

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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.