menu for 3-4-7-8 feb

menu for these days:
Prawn Cocktail
Veal escalopes with pepper sauce and buttered flat pasta
Sauteed courgette and carrots with herbs

the recipe for pepper sauce will be sent later on when we do chicken.
do not leave any page for that.
all the best fot the second test!




Prawn cocktail No. of Portions 4

Ingredients QTY Unit
Prawns 400 Gm
Mayonnaise sauce 200 Ml
Tomato ketchup 2-3 Tsp
Capsico / tobasco sauce 2 Tsp
Salad leaves 2-3 No.
Cucumber 50 Gm
Tomato 50 Gm
Egg 1 No.
Stuffed olives 2-3 No.
Lime 1 No.
Fresh cream 2-3 Tsp


Pre-preparations:
1. Wash and keep aside 4 whole prawns aside for garnish. Devein them. Shell, devein and wash remaining prawns.
2. Shred salad leaves. Dice cucumber and tomato.
3. Hard boil egg. Shell and slice.

Steps:
1. Cook all prawns in water, salt and little lime juice. Drain and cool.
2. 22 Prepare cocktail sauce by mixing together mayonnaise, tomato ketchup and tobasco or capsico sauce. Mix shelled prawns keeping some cocktain sauce aside.
To assemble : in a cocktain cup, place the following in the same sequence - tomato and cucumber
- salad leaves
- prawns + cocktail sauce
Mix together fresh cream and cocktail sauce to make it thiner. Mask the prawn mixture with this to get a smooth surface.
Place a slice of egg over with a slice of stuffed olive at the centre; a wedge or ring of lime on the rim of glass; a whole cooked prawn with the head facing outside and heart of lettuce. Serve chilled.

Standard: Tender cooked prawns, mixed with light pink coloured, well-seasoned tangy mayonnaise; garnished with roundel of hardboiled egg, heart of lettuce, a wedge of lime, deveined & cooked whole prawn and a roundel of stuffed olive. Serve chilled.



Veal escalopes with buttered flat pasta No. of Portions 4

Ingredients QTY Unit
Tenderloin of beef 500 Gm
Salt To taste
White pepper powder To taste
Worcestershire sauce 10 Ml
Seasoned flour 20 Gm
Egg 1 No.
Dry brown bread crumbs 50 Gm
Parsley A sprig
Oil To fry
Flat pasta (tagliatelli) 200 Gm
Butter 30 Gm
Garlic 10 Gm

Pre-preparations:
1. Trim the tenderloin and cut into slices.
2. Flatten the veal slices into round shapes (escalopes).
3. Marinade with salt, pepper and Worcestershire sauce.
4. Dust with seasoned flour, dip in egg wash and coat with bread crumbs.
5. Re-shape if necessary.
Method:
1. Heat sufficient oil in a frying pan.
2. Shallow fry escalopes on both sides till evenly browned, drain and keep on an absorbent paper.
For pasta:
1. Boil sufficient water. Add salt, add pasta and cook till al dente.
2. Drain and refresh with cold water.
3. Drain again and sprinkle little oil and mix. Alternatively, keep in ice cold water.
4. Heat butter. Add chopped garlic, add drained pasta.
5. Season and toss to mix.
To serve:
1. Place a portion of pasta on a plate and arrange the escalopes on the side.
2. Garnish with a sprig of parsley and drizzle with demi glace on the side.
Standard:
Neatly and evenly shaped roundels of veal (4”-5” in diam.), evenly browned and crisp surface crust. Meat should be tender and moist and adequately seasoned. Pasta should be al dente with a distinct flavour of garlic. Served hot.




Sautéed courgette and carrot with mixed herbs No. of Portions 4

Ingredients QTY Unit
Courgettes 200 Gm
Carrots 50 Gm
Spring onion 2 Bulbs
Salt To taste
White pepper powder A pinch
Mixed herbs-dry 2 gm (1 tsp)
Butter 30 Gm



Pre-preparations:
1. Wash and trim the courgette.
2. Peel and slice the carrot.
3. Dice the bulb and stem of the spring onion.



Method:
1. Parboil the carrot, drain and keep aside.
2. Heat the butter in a pan.
3. Add the courgette and spring onion bulbs.
4. Add the carrot and stir fry for a couple of minutes.
5. Season with salt and add pepper & herbs. Mix well.
6. Make sure the vegetables are just done.


To serve:
Place on a plate along with main course.

Standard:
Neately and evenly cut vegetables, must retain their colours and texture. Adequately seasoned and well flavoured with mixed herbs.