Veloute Dame Blanche
Cote de Porc a la Charcutiere
Carrottes Au Gingembre
Pommes de terre a la crème
Veloute Dame Blanche
Chicken
stock 750ml
Butter 25gms
Refined
flour 25gms
Almonds 15gms
Garnish:
Breast of
chicken 1no
Egg white 1/4nos
Seasoning to taste
Butter 10gms
Cream 5ml
Method:
Prepare poultry veloute. Strain.
Blanch ½ of diced chicken breast. Blanch almonds. Deskin and grind to a smooth
paste, using a little water. Rub through a sieve/strainer. Add almond milk to
veloute. Mince the remaining chicken breast. Add in cream, egg white and
seasoning. Shape into small balls (size of pearls). Poach the balls to obtain
quenelles. Seasoning the soup. Adjust seasoning and consistency. Finish off
with butter and serve hot garnished with small dices of chicken and quenelles.
Tips:
Ø If forcemeat mixture for quenelle is
loose, then bind with little bread crumbs.
Cote de Porc a la Charcutiere
Prep time 45 minutes
Pork chops 4pcs
Refined oil to shallow fry
Marination:
Oil 30ml
Salt and
pepper to taste
Mustard
powder 1/4tspn
Pine apple
juice 20ml
Worcestershire
sauce 10ml
Charcutiere Sauce-
Onions 20gms
Butter 20gms
Mustard
powder a pinch
Powder sugar a pinch
Lemon 1/2no
Gherkin 20gms
Demiglace 250gm
Method:
Marinate the pork chops. Heat oil and gently shallow fry on
both the sides. Dish out on dinner plates.
Pour charcutiere sauce over and serve with mashed potatoes.
Sauce-
Sauté onions in butter without browning. Add demiglace.
Reduce slightly. Add mustard, sugar and lime juice. Mix well. Add gherkins.
Tips:
Ø Pork chops may also be crumbed before
grilling / shallow frying.
Ø Pork chops may also be substituted by
lamb chops.
Carrottes Au Gingembre
Prep time 45 minutes
Carrots 300gms
Butter 20 gms
Ginger 10gm
Sugar a pinch
Salt a pinch
Parsley few sprigs
Method:
Peel and
wash carrots.
Cut the
carrots into barrel shape. Fine chop ginger. Boil the carrots. Drain and
refresh. Melt butter over low flame. Toss the carrots for a few seconds. Add
ginger, sugar, chopped parsley and toss again for 20 seconds. Serve hot.
Tips:
Ø Carrots may also be cut into neat
batons.
Pommes de terre a la crème
Prep time 30 minutes
Potatoes 400gms
Milk 30ml
Butter 30gms
Salt to taste
Nutmeg a pinch
Method:
Peel the potatoes and wash. Cut into rough dices and rewash.
Boil the potatoes with little salt. When well cooked, drain off. Do not
refresh. Dry in a vessel over low flame and mash well. Pass through a sieve.
Add milk, butter and seasoning and beat to a fluffy consistency. Serve hot as
an accompanying dish.
Tips:
Ø Nutmeg goes very well with potatoes,
however do not add too much of it as it might render the dish bitter.
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