menu for 17,18,21,22,23 feb

Fried chicken with pepper sauce No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Marinade:
Salt To taste
Pepper powder To taste
Sugar 3 Gm
Mustard paste 5 Gm
Worcestershire sauce 10 Ml
------------
Flour 30 Gm
Egg 1 No.
Dry bread crumbs 100 Gm
Oil To fry
Demi glace 200 Ml
Red wine 30 Ml
Peppercorns 5 Gm
Fresh cream 30 Ml


Pre-preparations:
1. Joint and debone the chicken leaving the knuckle, the leg and the wing bone on the breast intact.
2. Marinade and keep aside.
3. Crush peppercorns.
4. Coat chicken with seasoned flour, egg wash and bread crumbs. Shake off excess bread crumbs.

Method:
1. Heat oil and shallow fry chicken until golden brown on both sides.
2. Reduce wine and peppercorns. Strain and add to the demi glace.
3. Reheat and finish off with cream.


To serve / presentation:
Arrange a piece of chicken neatly in an entrée dish. Serve sauce separately. OR serve chicken pieces with suitable accompaniments.

Standard:
Chicken should be evenly browned, neatly shaped, crisp surface. Meat should be tender moist and juicy. Sauce should be smooth, light brown with a distinct flavor of pepper with a predominant taste of wine.



Glazed carrots No. of Portions 4

Ingredients QTY Unit
Carrots 250 Gm
Sugar 5 Gm
Butter 10 Gm
Salt To taste


Pre-preparations:
1. Peel carrots. Cut into roundels.
Method:
1. Place carrots in a pan. Cover with water just enough to cook carrots. Add salt and simmer.
2. When carrots are done and water has evaporated, add butter, sugar and chopped parsley. Toss well and serve hot.


Note:
To prepare honey glazed carrots, instead of sugar, add 5 ml honey.







Veloute dame blanche No. of Portions 4

Ingredients QTY Unit
Chicken stock 500 Ml
Egg 1 No.
Salt To taste
White pepper powder To taste
Butter 45 Gm
Flour 30 Gm
Almond paste 15 Gm
Liaison: Fresh cream 60 Ml
Egg yolk 1 No.
Garnish – Quenelles
Chicken mince 60 Gm
Bread slice 1 No.
Nutmeg powder A pinch
White pepper powder A pinch
Salt A pinch
Egg white 1 No.
Egg 1 No.


Pre-preparations:
1. Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.

Method:
1. Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
2. Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
3. Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
4. Garnish with quenelles.

Standard:
Velvety texture, pearl colour, smooth soup with a slight glaze. Served piping hot, garnished with chicken quenelles – poached or fried. Rich taste of almond and adequately seasoned.







Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste

Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.

Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.

To Serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.