menu for 28,29,30,31 march and 1st april

Roast chicken No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Salt, pepper powder To taste
Oil 20 Ml
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Rosemary Few sprigs
Sugar 2 Gm
For stuffing:
Onions 30 Gm
Fresh bread crumbs 100 Gm
Sage leaves 3 No.
Chicken liver 100 Gm
Parsley ¼ Bunch
Salt, pepper To taste
Oil 10 Ml
----------------
Mirepoix 100 Gm
For basting:
Oil 25 Gm / Ml

Pre-preparations:
1. Clean chicken. Remove neck and tips of winglets. Keep aside. Marinate chicken with salt, pepper, mustard paste, sugar and Worcestershire sauce. Keep aside.
2. To prepare stuffing: Chop onion, chicken liver and parsley. Heat oil, sauté onions and add chicken liver. Fry till cooked. Add salt, pepper, parsley and sage. Add fresh bread crumbs and mix well.
Method:
1. Fill up the chicken stomach cavity with stuffing and truss the chicken. Stick the rosemary sprigs in between while trussing.
2. Place in the roasting tray over a bed of mirepoix and neck + winglet pieces. Roast at 175 ̊C-190 ̊C till done – check internal temperature with a thermometer (160 deg. F / 70-72 deg. C), basting frequently.
To serve: Remove from oven, carve with a carving fork and knife and serve each piece with a portion of stuffing. Serve roast gravy separately. Other accompaniments could be roast potatoes, bread sauce and watercress.
Standard: Eevenly browned skin. Chicken must be cooked well. Jointed should be evenly done and the taste and flavor, delicate. The stuffing should be moist but mot mashy. Lightly coloured and well flavoured.






Roast potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Butter / Oil To baste









Steps
1. Wash and peel potatoes. ‘Turn’ into barrel shapes or cut into big chunks.
2. METHOD 1:
Place on greased roasting tray and roast along with chicken or beef or mutton. Sprinkle butter or oil occasionally (this is called ‘basting’). Roll them as and when required.
METHOD 2:
Parboil in boiling salted water and drain. Place on greased roasting tray and place in hot oven till light brown. Baste as per need.







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-preparations:
1. Cut tomatoes into thick roundels.
2. Cut mozzarella into similar size slices.
3. Reerve some basil leaves for garnish.
4. Make pesto by grinding together the rest of the ingredients.
5. Chill the tomato and cheese slices.

Method:
1. Arrange alternate slices of tomato and mozzarella on a chilled plate.
2. Drizzle pesto over it.
3. 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.




Salade nicoise No. of Portions 4

Ingredients QTY Unit
French beans 150 Gm
Potato 50 Gm
Olives 4-5 No.
Cherry tomato 5-6 No.
Egg 1 No.
Olive oil 30 Ml
Vinegar 30 Ml
Salt, white pepper powder To taste
Mustard paste ½ Tsp
Anchovy fillets 2-3 No.


Pre-preparations:
1. String and cut French beans into lozenges.
2. Peel and cut potatoes into dices.
3. Slice olives.
4. Hard boil eggs and cut into quarters.


Method:
1. Boil beans and potatoes separately in slated water till just done. Drain and refresh.
2. Allow to cool, then chill.
3. Prepare a French dressing by mixing olive oil, vinegar, salt, pepper and mustard.
4. Combine olives, potatoes, beans and tomatoes with French dressing.

To serve:
Chill the salad. Garnish with egg quarters and serve along with the main course.

Standard:
Neately and evenly cut beans and potatoes. Beans must retain good green colour. Adequately seasoned and served chilled.