Google+ Followers

Monday, 17 September 2012

INTERNATIONAL MENUS!!

MENU


                                            
                                                LIGHT      AND       NUTRITIOUS!!

Crème Dubarry

Darne De Saumon Grille avec Paloise Sauce

Pommes deterre Fondantes

Petits Pois a la flamande


Crème Dubarry

Prep time: 45 minutes

Cauliflower 250gms
Onions 50gms
Cinnamon 1stick
Veg stock 750ml

BECHAMEL

Butter 15gms
Refined flour 15gms
Milk 250ml
Cream 50ml
Seasoning to taste

Method:
Wash and break cauliflower into flowerets. Keep a few for garnish. Peel and chop onions. Put onions, cauliflower, and cinnamon into a pan with vegetable stock. Cook till tender. Strain, remove cinnamon and puree the cauliflower. Put puree into the stock. Prepare white sauce and add to the soup. Bring to boil and strain the soup. Reboil, add seasoning. Just before service reheat soup, remove from heat and add in cream. Serve hot, garnish with flowerets of cauliflower boiled in salt water.

Tips:
white sauce is the general name for béchamel,it is also available in stores.
You may substitute vegetable stock with chicken stock.
Cinnamon goes very well with cauliflower.

Darne De Saumon Grille avec Paloise Sauce

Prep time 45minutes

Salmon 500gms

Marination:
Oil 30ml
Lemon 2nos
Salt and pepper to taste
Mustard powder 1/4tspn

SAUCE PALOISE-

Salted butter 100gms
Egg yolk 1nos
Peppercorns crushed 4nos
Vinegar 15ml
Bay leaf 1no
Mint leaves 20gms

Method:
Wash, clean and descale the fish. Remove fins, tail and head. Cut the fish into neat darne. Wash the darne. Dry in a neat and clean cloth and marinate the fish for about 15-20 minutes. Cook the fish over grill bars or on a hot plate. Place on a plate and serve with sauce paloise. To prepare sauce paloise, prepare hollandaise sauce and add in washed and chopped mint leaves. Garnish with parsley sprig and serve hot.

Tips: 
Do not overcook fish.

Pommes deterre Fondantes

Prep time 25minutes


Potatoes (medium sized) 500gms
Butter 30gms
Salt and pepper to taste
Parsley 2sprigs

Method:
Wash, peel and shape potatoes into shape of olive. Cook in salted water till done. Drain. Do not refresh. Melt butter over slow flame without browning. Toss potatoes for about 30 seconds. Add seasoning, chopped parsley and serve hot as a side dish.

Tips:
Use a paring knife to shape the potatoes.
Make sure that the potatoes are completely immersed in the liquid while boiling.

Petits Pois a la flamande

Prep time 25minutes

Peas 500gms
Carrots 200gms
Butter 20gms
Mint 1 sprig
Salt to taste
Castor sugar/powder sugar 5gms

Method:
Shell and wash peas. Cook in boiling salted water with a sprig of mint until tender. Drain and refresh. Cut carrots into neat dices. Cook in water till done. Drain and refresh. Melt butter and toss both vegetables together. Add sugar. Serve hot.

Tips:
Boil peas and carrots separately.
Mint imparts flavor to the dish.





No comments:

Post a Comment