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Tuesday, 25 September 2012

INTERNATIONAL MENUS!!

                                   
                                                  A HOUSEHOLD MENU!!


Scotch Broth

Fish ‘n’ Chips

Glazed Carrots and Turnips

Buttered Beans


Scotch Broth
Prep time:                     90 Minutes
Scrag end of mutton             50gms
Pearl barley                            15gms
Stock                                                1lts
Parsley                                    1sprig
Carrots                                    50gms
Turnips                                   50gms
Onions                                    50gms
Celery                                     10gms
Salt and pepper                     to taste
Method: Wash and soak barley. Clean and cut mutton. Cook both in stock till done. Cut meat into neat dices. Skim off fat, add diced vegetables, seasoning and simmer until vegetables are cooked. Add seasoning and herbs. Serve hot garnished with chopped parsley.
Tips:
Ø Use well flavored mutton Stock
Ø Mutton should be free from fat

Fish ‘n’ Chips
Fish fillet                                 250gms
For batter-
Egg                                          2nos
Refined oil                              30gms
Lemon                                    1no
Mustard powder          1/4tspn
Salt and pepper                     to taste
Paprika                                   a pinch
Bread crumbs                         75gms
Oil to fry
Tartare sauce                         30gms
For French fries-
Potatoes (large)                     400gms
Salt and pepper                     to taste
Method:
Clean and cut fillet into supreme. Prepare batter and marinate fish for about 30 minutes. Crumb fry the fish until golden and crisp. Drain on an absorbent paper. Serve with French fries and tartare sauce.
Tips:
Ø White bread crumbs will give better results

Glazed Carrots and Turnips
Prep time:                     30 Minutes
Carrots                          200gms
Turnips                          200gms
Seasoning                     to taste
Butter                            30gms
Sugar                             10gms
Method:
Prepare and shape carrots and turnips into barrels. Put in a saucepan. Add water just sufficient to cover the vegetables. Add butter and sugar and cook the carrots. When all water evaporates and vegetables are cooked, add seasoning. Serve as accompaniment.
Tips:
Ø Start cooking carrots & turnips from cold water.

Buttered Beans
Prep time:                    30 Minutes
French beans                200gms
Seasoning                     to taste
Butter                            15gms
Method:
String and cut beans into lorenge. Boil in salted water applying principles of boiling of green vegetables. Toss lightly in butter. Add seasoning, serve as an accompaniment.
Tips:
Ø Heat butter over low flame.



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