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Wednesday, 26 September 2012

INTERNATIONAL MENUS!

                                       
                                                       TODAY'S MENU!

Waldorf Salad

Escalope de Vollaile Viennoise

Epinards au Gratin

Pommes de terre Bataille

Waldorf Salad
Prep time                                                  10 minutes
Celery                                                         25gms
Walnuts (slightly roasted)                        25gms
Sweet apple                                                1nos
Mayonnaise                                                45ml
Salt n pepper                                               to taste
Lemon juice                                                15ml
Honey                                                           2-3ml (optional)
Lettuce                                                         4leaves

Method:
In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on a bed of lettuce.
Garnish with sprig of parsley.

Tips:
Ø 10 ml of cream may also be added with mayonnaise.
Ø You may substitute mayonnaise with cream.
Ø If lettuce is not available, substitute with shredded cabbage.

Escalope de Vollaile Viennoise

Prep time:                                                30 minutes

Chicken breast (boneless)                        4nos
Eggs                                                            2nos
Refined oil                                                 60ml
Bread crumbs                                             150gm
Lemon                                                         1 no
Capers                                                         40gm
Chopped parsley                                        5gms
 Flour                                                          15gms

Method:
Season the breasts, with salt and pepper. Dust in flour. Dip in beaten eggs and then coat with bread crumbs. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or twice till cooked.
Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.
Tips:
Ø Slightly flatten the breast if too large.
Ø After cooking the dish should be served immediately or else it will lose its crispness.

Epinards au Gratin

Prep time:                                       20 minutes
Spinach leaves                                1/2kg
Salt and pepper                              to taste
Butter                                              30gms
Nutmeg                                           a pinch
Cheddar cheese                              50gms

Method:
Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop. Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg. Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander until browned on top. Serve.
Tips:
Ø Wash spinach 3-4 times thoroughly.
Ø Bring water to boil before adding in spinach. Do not cover with lid.
Ø Melt butter over low flame.
Ø Do not add salt while tossing.

Pommes de terre Bataille

Prep time                                30minutes

Potatoes large                        500gms
Salt and pepper                      to taste
Oil                                          to deep fry
Chopped parsley                    2 sprigs

Method:
Wash, peel and rewash potatoes. Cut into cubes ½ inches. Boil in salted water until almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve immediately as a side dish.
Tips:
Ø Cut potatoes into even shape.
Ø Boil potatoes starting with cold water.
Ø Do not over boil.
Ø Pat dry potatoes in a neat and clean cloth before putting in hot oil.
Ø Place the potatoes over an absorbent paper after frying to soak excess oil.








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