menu for the 27-28-31 jan and 1-2 feb 2011

Consomme Clermont
Hungarian goulash
Fondant potatoes
Carrot and celery salad
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Croissants
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Hungarian goulash No. of Portions 4

Ingredients QTY Unit
Tenderloin of beef 500 Gm
Onion 30 Gm
Carrot 30 Gm
Turnip 20 Gm
Tomato 50 Gm
Red capsicum 20 Gm
Green capsicum 20 Gm
Tomato puree 30 Ml
Salt, white pepper powder To taste
Refined flour 30 Gm
Paprika (or mild red chilly pwd.) ½ Tsp
Butter 20 Gm
Oil 20 Ml
Red wine 50 Ml
Worcestershire sauce 5-10 ml

Pre-preparations:
1. Peel and cut onion, carrot and turnip into cubes.
2. Blanch and quarter tomatoes. Mix the pulp with the puree.
3. Deseed and cut red & green capsicum in cubes.
4. Mix together refined flour, salt, white pepper powder and paprika.
5. Clean, trim and cut tenderloin into cubes. Marinade with salt, pepper and Worcestershire. Keep aside for 10-15 min., then dust with seasoned flour (step 4).

Method:
1. Heat oil and butter. Add capsicum and remove.
2. In the same pan, sear the meat and remove. Keep aside.
3. In the same pan, sauté onion, carrot and turnip. Add meat and pour in some water / stock.
4. Cook till meat is almost done. Add tomato puree.
5. At the end, stir in the wine, adjust seasoning and finally add the capsicums.

To serve:
Serve hot with an accompaniment of some starch like potatoes, rice or pasta.

Standard:
Reddish brown in colour. Meat should be tender, moist, succulent. Vegetables neatly cut , must maintain colour and shapes. Gravy medium thick and adequately seasoned.







Carrot and celery salad No. of Portions 4

Ingredients QTY Unit
Carrots 150 Gm
Celery 50 Gm
Raisins 10 Gm
Iceberg lettuce 4 Leaves
Mayonnaise sauce 6-7 Tblsp
Walnuts 20 Gm
Fresh cream 15 Ml


Pre-preparations:
1. Peel and grate carrots. Chop celery finely.
2. Break walnuts into medium size pieces.
3. Mix a little mayonnaise with fresh cream and keep aside.

To assemble:
1. Mix carrots and celery – keep some celery aside for garnish and half the raisins to the mayonnaise.
2. Arrange salad leaves on a serving dish and place the salad on them.
3. Pour the mayonnaise and fresh cream mixture over the arranged salad and mask it well.
4. Serve chilled garnished with walnuts and remaining celery & raisins.

Standard:
Grated carrots and finely chopped celery mixed with adequately seasoned mayonnaise, served chilled.


Fondant Potatoes No. of Portions 4

Ingredients QTY Unit
Large potatoes 400 Gm
Salt To taste
Butter 30 Gm

Pre-preparation:

Method:

1. Peel the potatoes. Cut into halves or quarters and turn them.
2. Reserve the trimmings for other dishes.
To serve:
Use as an accompaniment.
1. Boil the potatoes, when done; drain & keep aside.
2. Melt the butter in a frying pan & on a slow flame, glaze the potatoes without colouring them.

Standard:
Potatoes must be cooked without breaking up. Glazed & served hot.