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Friday, 21 September 2012

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Duchess Nantua

Poulet Saute Maryland

Banana Fritters

Corn gallet

Pommes de terre Croquettes


Duchess Nantua
Prep time: 90 Minutes
Choux paste-
Water                            80ml
Butter                            20gms
Salt                                to taste
Refined flour                 50gms
Egg                                1no
Nutmeg                         a pinch
For filling-
Mayonnaise                  50ml
Onions (chopped)        5gms
Tuna fish                       30gms
Method:
Prepare a choux paste in the following manner. Bring water to boil, add butter. Then slowly add the refined flour, mix with wooden spoon. When paste starts leaving the sides, add egg.
Put the mixture in a piping bag and pipe out on a baking tray. Bake for about 30 minutes in a moderate hot oven. Cool, prepare the tuna filling and pipe inside the baked choux paste. Garnish with a sprig of Parsley and serve as a starter or as a side dish.
Tips:
Ø It is advisable to press the tuna through a fine sieve for a better texture

Poulet Saute Maryland
Chicken                         1no
Refined flour                 15gms
Eggs                               2nos
Bread crumbs               100gms
Clarified butter             150ml
Seasoning                     to taste
Method:
Clean and cut chicken into sauté cuts. Pat dry in a cloth. Season. Dust in seasoned flour, dip in eggs and apply crumbs. Shallow fry in hot clarified butter till brown. Serve with fried bacon, fried bananas and corn gallet. Garnish with chopped parsley.
Tips:
Ø Can be served with browned bacon rashers also.
Ø If slightly raw from inside, chicken can be finished off in the oven.

Banana Fritters
Prep time:           30 Minutes
Bananas                        1nos
Milk                               50ml
Flour                              30gms
Egg                                ½
Oil                                  to fry
Baking powder             a pinch
Method:
Peel banana, ½ lengthwise and cut into long pieces. Prepare a batter with flour, egg and milk and baking powder. Immediately dip slices of bananas in batter. Deep fry. Drain. Serve as accompaniment with chicken Maryland.
Tips:
Ø Serve immediately or else it will lose its crispness.
Ø After frying place the fritters over an absorbent paper so as to soak the excess oil.
Ø Do not use over ripe bananas.

Corn gallet
Prep time:           20 Minutes
Flour                              100gm
Salt                                2gm
Powder sugar               5gm
Butter                            5gms
Water                            60ml
Baking powder             a pinch
Egg                                 1no
Corn on the cob            1nos
Method:
Remove the corn from the cobs and boil in water till cooked. Mix the ingredients into an ordinary paste, keep in a cool place for at least half an hour and then mix it. Hot a hot plate, apply a little oil and spoon out into macrroon shape, cook till done.
For the corn, take out the grains from the cob and boil in salted water, coarsely crush and mix in the paste.
Tips:
Ø Add a pinch of nutmeg in the paste for a better flavor.
Ø After boiling the corn coarsely crush the corns.

Pommes de terre Croquettes
Prep time:           45 Minutes
Potatoes              300gms
Salt and pepper  to taste
Egg yolks             1 no
Butter                  15gms
Egg                       1no
R.flour                  10gms
Bread crumbs     50gms
Oil                        to fry
Method:
Prepare mashed potatoes. Add seasoning, butter and egg yolk. Roll out into neat cylindrical shape about 2” length. Paner the potatoes. Deep fry in hot oil till golden brown. Drain on an absorbent paper and serve hot.
Tips:
Ø Flavor the mashed potatoes with a pinch of nutmeg.
Ø Serve immediately as a side dish after deep frying.
          


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