new menu for 10,11,14,15,16 feb

White beans soup No. of Portions 4

Ingredients QTY Unit
White haricot beans 120 Gm
Onions 50 Gm
Bacon rashers 30 Gm (2 no.)
Butter 30 Gm
Refined flour 15 Gm
Milk 150 Ml
Parsley sprigs A few
Fresh cream 30 Ml
Salt, pepper powder To taste




Preprepartions
1. Soak beans overnight, then boil till soft. Preserve the liquid. Peel and chop onion; remove the rind and then chop of the bacon. Chop parsley.

Steps
1. Heat the butter, bacon and onions. Cook till translucent without colouring.
2. Sprinkle flour and cook to a blonde roux.
3. Add the beans with the liquid and mix well. Cook for a couple of minutes more and allow to cool down.
4. Now process to a puree; then add milk to adjust the consistency. Add salt and pepper powder and strain. Finish off with cream.

To serve:
Reheat, add parsley and ladle in a soup cup.

Standard:
Creamy white in colour. Medium thick consistency. Good flavour of beans with a hint of bacon. Served hot.







Chicken chasseur No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Salt, white pepper pwd. To taste
Oil 30 Ml
Tomato 100 Gm
Red wine 25 Ml
Shallots 25 Gm
Mushrooms 50 Gm
Bacon 3 Rashers
Rosemary 2 Sprigs
Parsley To garnish
Demi glace 200 Ml

Pre-preparations:
1. Joint chicken. Marinate with salt, pepper, mustard, Worcestershire sauce, rosemary and half the oil.
2. Peel shallots and slice mushrooms. Blanch remaining tomatoes, skin and cut it into quarters, remove the seeds. Remove rind from bacon and cut into large pieces.
Steps:
1. Sauté joints of chicken in oil to a brown colour. Add to the simmering demi glace sauce and cook till done.
2. Remove the chicken pieces and strain the sauce. Reduce the sauce till coating consistency.
3. Lightly sauté bacon, shallots, mushrooms and blanched tomatoes. Deglaze pan with wine. Add to sauce.
To serve:
Serve hot, cover with a spoonful of sauce garnished with chopped parsley.
Standard:
Neatly jointed and sautéed pieces of chicken, cooked well, moist and juicy. Chasseur sauce reddish brown colour, smooth consistency, rich meaty flavour. Adequately seasoned and served hot garnished with shallots, bacon, tomato, mushrooms and chopped parsley.





Crème crecy No. of Portions 4

Ingredients QTY Unit
Carrots 400 Gm
Onion 50 Gm
Bay leaf 1 No.
Butter 20 Gm
White stock 1 Lt
Orange juice 100 Ml
Orange rind 10 Gm
Boiled rice 50 Gm
Parsley ¼ Bunch
Flour 20 Gm
Milk 200 Ml
Fresh cream 50 Gm
Salt To taste


Pre-preparations:
1. Peel and cut carrots roughly.
2. Peel and chop onions. Chop parsley finely.


Method:
1. Heat butter.
2. Sauté onions, carrots and bay leaf lightly.
3. Sprinkle flour. Cook lightly.
4. Add stock and simmer till carrots are tender.
5. Cool and puree. Adjust consistency with milk.
6. Just before service, reheat gently. Add orange juice and rind, fresh cream and check seasonings.


To serve:
Place rice and parsley in the soup bowl / cup and ladle hot soup.

Standard:
Rich orange colour, thick soup. Slightly sour with orange juice, flavor of orange rind. Adequately seasoned. Served hot ladled over rice and chopped parsley.





Duchesse potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.



Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.



Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.


To serve:
Serve hot as a potato accompaniment along with a main course.


Standard:
Even sized rosettes with distinct lines golden brown in colour.