Google+ Followers

Thursday, 20 September 2012

INTERNATIONAL MENUS!



Barquettes Assortis

Chicken Stroganoff

Pommes de terre Persillee’s

Riz Pilaf


Barquettes Assortis

Prep time:  60 Minutes
For barquette shells:
Margarine/butter                  45gms
Salt                                          to taste
Refined flour                          90gms
Chilled water                          to bind (10ml)
Filling:
Baked beans                           50gms
Oil                                           10ml
Peppercorns (crushed) 4nos
Garlic                                      4flakes  
Method:
Prepare short crust paste. Line the barquette moulds (boat shaped) and blind bake in oven 225 degrees C. De mould, keep aside. For filling, heat oil, sauté finely chopped garlic, crushed peppercorns slightly. Add in baked beans and sauté for a minute. Fill the barquettes with the prepared filling:
Garnish with juliennes/diamonds of capsicum. Serve hot or cold.
Tips:
Ø Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and garnished approximately.
Ø Grease the short crust moulds with a little oil and then dust with flour, this will prevent the paste from sticking.

Chicken Stroganoff

Prep time:  45 Minutes
Chicken breast                                 2pcs
Refined flour                                    10gms
Seasoning                                        to taste
Sage                                                  1gm
Thyme                                              1gm
Olive oil / Refined oil                      15ml
Butter                                               10gms
Onions                                              50gms
Garlic                                                4-6 cloves
White mushrooms                          100gms
Chicken stock                                  1ooml
Cream                                               75ml
Gherkins                                           2pcs
Chives                                               5gms
Method:
In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips. Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings sauté very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes. Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in julienned gherkins. Serve with rice, garnished with chives.
Tips:
Ø Substitute chicken with beef.

Pommes de terre Persillee’s

Prep time:  30 Minutes
Potatoes                       500gms
Salt                                to taste
Butter                            30gms
Parsley                          a few sprigs
Method:
Wash, peel and again wash potatoes. Cut into cubes (1/2”). Cook in salted water till done. Drain well. (Do not refresh) mix in melted butter and chopped parsley. Serve as accompanying dish.
Tips:
Ø Cut potatoes into roundels as well

Riz Pilaf

Prep time:  30 Minutes
Rice (long grain)                     200gms
Whole spices                          3gms
Stock/water                           360-400ml
Seasoning                               to taste
Oil                                           20ml
Method:
Pick, wash and soak rice for about 45 minutes. Drain water and dry rice, without breaking the grain. Heat oil. Crackle whole spices. Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add in hot liquid. Bring to boil. Cover lid and simmer till water level comes to level of rice. Stir once carefully. Finish off the rice in the oven.
Tips:
Ø Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk.         
Ø Avoid using sticky rice.





No comments:

Post a Comment