Macedoine de legume (Mixed buttered vegetable)

Qty	Ingredient
100 g. 100 g. 100 g. 75 g. 50 g. To taste	Carrot Turnip French beans Green peas Butter Salt and pepper

Method

•          Cut the vegetable into dices (macedoine)
•          Boil in salted water till a la dante and train well
•          Head the sautéed pan, put required butter
•          Pour the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetable for 5 minutes
•          Portion out in a serving dish and garnish

Garnish: chopped parsley

Accompaniment: rice with meat, fish, poultry etc.

Utensils: cutting knife and board, peeler, boiling pot, sautéed pan, spatula, strainer.

Plating system: flat/oval plate

Stuffed roast chicken

Ingredients:

• ·         Chicken whole– 1.5 kg.
• ·         Butter – 75 ml.
• ·         Roast gravy or butter sauce – 200 ml.
• ·         Worcester sauce – 2 tea spoon
• ·         Rosemary, tarragon,- 10 g.
• ·         Basil and thyme – As required

For stuffing

• ·         Mire poix – 125 g.
• ·         Bouquet garni – 30 g.
• ·         Salt and pepper – to taste

Method

• ·         Wipe dry the cleaned chicken inside out
• ·         Prick the outer ski with a fork and marinate the chicken inside out with salt and pepper.
• ·         Spread the body of chicken with melted butter, worcester sauce, rosemary, tarragon and thyme.
• ·         Truss the chicken maintaining the right shape and rest for 30 minutes.
• ·         Line/grease a roasting tray or skewer and roast in a pre-heated oven
• ·         (175* - 190*) for 20-25 minutes. Bast frequently.
• ·         Pierce with a fork between the drumstick and thigh.
• ·         Once the chicken is ready , rest for few minutes.
• ·         Prepare roast gravy with the chicken stock and the sediment in the roasting tray.
• ·         Remove the trussed string and serve on a flat plate/dish with sauteed ptatoes, carrots and beans.

Garnish: salad

Accompaniment: sauteed carrot, potatoes and beans

Utensils: roasting tray, tong, marinating dish, fork, cutting knife and board,carving knife.

Mixed vegetable curry

Ingredient :

• Oil – 70 ml.

• Cauliflower, carrot potato and beans – 600 g.

• G.G. paste (Ginger and garlic paste) – 3 tsp

• Kasuri methi – 2 tsp

• Bay leaf, cardamom and clove - 10-15 g.

• Chilly powder - 2 Tsp

• Chopped tomato – 50 g.

• Onion gravy – 100 g.

• Salt – to taste

• Water – As required

• French cream – As required

Methods

• Peel, wash and cut the vegetables into batons.

• Boil them in turmeric and salted water till half done and drain well.

• Heat the oil in thick bottomed pan, add chopped onion, G.G. paste, whole garam masala, kasuri methi, and stir till brown.

• Add boiled vegetables, tomato and onion gravy and correct the seasoning.

• Add required water and cook till well done.

• Portion out in plates or curry bowl and garnish with fresh coriander and cream.

(G.G.- garlic and ginger)

Garnish: coriander, cream

Accompaniment: rice or roti


Utensils: cutting knife and board, strainer, pan, spatula, boiling pot


Plating system: platter or bowl

Lambe or mutton stew

Ingredient:

• Bone lesss Lambe/mutton – 600 g.

• Oil – 3 tbl. spoon

• Potato, carrot, turnip & beans – 350 g.

• Refined flour – 25 g.

• Fine chopped onion & garlic – 100 g.

• Brown stock – 1litre

• Bouquet garni – As required

• Tomato puree – 2 tbl.spoon

• Salt and pepper – to taste

• Chopped parsley - As required

• Red wine (opt) - As required

Methods

• Trim the meat and cut into even pieces (cubed cut)

• Cut the vegetables into required shapes.

• Heat the pan, add oil and butter (opt).

• Add chopped onion and garlic, stir and fry till light brown stock,stir.

• Add meat and vegetable, stir.

• Add refined flour, stir and cook till light brown and add brown stock, stir.

• Add tomato puree, bouquet garni, stir and bring to boil.

• Correct the seasoning and simmer gently till cooked and garnish.

Garnish: chopped parley


Accompaniment: plain rice/breads


Utensils: deep boiling pan, spatula, sauce ladle, cutting knife and board

CHICKEN STROGANOFF

Ingredients

• Boneless chicken: 150 g.

• Curry powder (for a little fusion): ½ tea spoon.

• Flour: 1 tea spoon

• Butter or olive oil: 20 ml.

• Chopped garlic: 10 g.

• Chopped onion: 20 g.

• Fresh mushroom: 50 g.

• Salt and pepper: to taste

• White wine: 10 ml.

• Cream: 30 ml.

• Chicken stock: 20 ml.

• Parsley: 1 tea spoon

METHOD

• Cut the chicken into julienne and marinate with salt, pepper and curry powder.

• Add flour and mix well

• Heat little oil in pan and sauté the chicken till golden brown and keep aside.

• Sauté till it becomes light brown and add white wine

• Add mushroom and sautéed chicken and stir for a minute

• Pour chiaken stock and simmer

• Now add cream and season with salt and pepper

• If you want thick gravy you can use little bit of corn flour

• Garnish with chopped parsley

Serve your chicken strogan off with sautéed vegetables and steamed

Pork chop

Ingredient:

• Pork chop – 600 g.

• Oil – 100 g.

• Mustard powder/paste – 1 tea spoon

• Herbs – 1 tea spoon

• Worcester sauce 15 ml.

• Sale and pepper – to taste

• Charcutiere sauce – 200 g.

Method

• Remove the skin and excess fat of cut loin and cut into 1 cm thin slices

• Marinate the pork chop on both sides with sale, pepper and Worcester sauce

• Brush with malted fat and grill in oven

• Cook on both side in fat and little sauce in thick bottomed pan

• Portion out in a serving dish and top with sauce and garnish with parsley.

Meat balls

Ingredients:

• Minced Beef – 300 g.

• Dry bread crumb – ½ cup

• Fine chopped onion – 20 g.

• Fine chopped garlic – 10 g.

• Salt – to taste

• Pepper – to taste

• Butter – 1 tea spoon

• Soya bean sauce – ½ cup

• Egg white - 2 nos.

• Red wine – ½ cup

• Fresh cream – 3 tea spoon

• Chopped parsely – 1 tea spoon

• Honey – ½ cup

• Tomato ketchup – 1 cup

Method

• Using a large bowl put minced beef, bread crumbs, onions, egg whites, salt and pepper into it and mix ingredients well.

• Prepare around 16 meat balls of about 1 ½inch in size using this mixture.

• Take a stainless steel fry pan and place the meat balls individually in the pan.

• Put the pan, with the meatball in the oven for about 8-10 minutes at a temperature of 400 Degrees Fahrenheit.

• Take a frying pan and melt butter in it and sauté the garlic until tender. Add soyabean sauce, honey, ketchup, red wine and cream. Bring to a boil.

• Lower the heat to simmering boil and cook the sauce for 5 minutes by covering it.

• Now add meat balls to the sauce and keep on simmering till the sauce is thickened and shiny on the meat balls. Now the honey garlic meat balls are ready to serve with braised rice.

• Braised rice- rice cooked in water with rosemary, salt, pepper, turmeric powder, lemon, yellow colour and butter.

Potato croquette

Ingredient :

• Potato – 500 g.

• Cheese – 50 g.

• Onion – 15 g.

• Garlic – 1 tsp

• Salt and pepper dust – As required

• Bread crumb – As required

Methods

• Peel, wash and cut potato

• Boil potato in salted water till well done

• Cool and mash in smooth from.

• Head thick bottomed pan, add onion, garlic, celery and mashed potato and fry them till solid structure.

• Make them 2 inches long cylindrical shape, coat with batter and dust with bread crumbs.

• Deep fry till golden brown and serve.

Garnish: green vegetable


Utensils: cutting board and knife, potato masher, boiling pot, sautéed pan, spatula deep fryer and strainer


Plating system: half plate

Consomme

Ingredient:

• Mince meat (buff, beef,mutton,chicken): 150 g.

• Egg white: 1 nos.

• Cold brown stock: 1.5 liter.

• Mirepoix: 100 g.

• Bouquet garni: As required

• Salt: to taste

• Parsle : As required

Method

• Throughly mix the mincement, salt, egg albumen, mirepoix, bouquet garni and 250 ml. cold stocks in a thick-bottomed pan.

• Place over gentle heat, add remaining stock.

• Bring to boil in gentle heat, add simmer it for 1.5-2 hours without stirring.

• Strain carefully through double muslin.

• Remove all fat by scumming timely and correct the seasoning. The colour should appear amber and it should be clear.

Garnish: chopped parsleys

Accompaniment: bread/rolls

Utensils: sauce pan or stock pot, soup ladle, cutting knife and board, perforated spoon and meslin cloth.

Chicken a la king

Ingredients:

• Chicken mince or dices – 400 g.

• Worcester sauc – 2 tea spoon

• Rosemary – 1 tea spoon

• Carrots – 4 nos.

• Chicken veloute – 150 ml.

• Diced mushroom – 80 g.

• Capsicum (opt) – 50 g.

• Dry sherry – 100 ml.

• Cream – 30 ml.

• Butter – 25 g.

• Salt and pepper – to taste

Method

• Peel, wash and shape the carrot into round stick.

• Marinate mince chicken with Worcester sauce, rosemary, salt and pepper.

• Cover whole side of the carrot each with mince and marinated chicken.

• Wrap the carrot and chicken with silver foil and seal it tightly.

• Put carrot chicken into boiling water and left it cook for about 10 minutes and take it out.

• Remove silver foil and slice the carrot chicken in even sized pieces.

• Place the slices in serving plate, coat with mushroom and capsicum veloute and garnish.

Buckwheat Mexicano

Ingredient:

• Buckwheat nachos triangles – 200 g.

• Jumla red simi boiled - 100 g.

• Ground bandel - 100 g.

• Tomato salsa - 100 g.

• Sour cream - 100 g.

• Guacamole - 100 g.

• Cheese – 50 g.

• Cilantro – 1 bunch

• Oregano – 1 bunch

• Cumin powder – 1 tea spoon

• Cloves – 5 garlic

• Olive oil – 100 ml.

• Chicken stock – 100 ml.

Method

• Assemble buckwheat Nachos in a plate, top with cheese.

• Melt the cheese in the oven of 300 degree for 4-5 minutes

• While the plate is in the oven, in a frying pan, pour olive oil heat and throw in cloves crushed garlic add jumla red simi and mash add oregano, salt pepper and chicken stock. The simi should have a consistency of mashed potato.

• Pull the plate out of the oven, the cheese should be melted by now.

• In another pan heat oil and add mashed garlic, salt pepper and cilantro add ground bandel, let it cook.

• Now pour red simi, ground bandel over the nachos, top with cheese, salsa, sour cream, guacamole and cilantro.

• Serve it with 2 layers of plate.

CROISSANTWICH

Ingredients

• Croissant: 2

• Boiled egg slice: 1

• Onion slices grilled: 20 g.

• Capsicum slices grilled: 20 g.

• Mustard paste: 5 g.

• Mayonnaise: 10 g.

• Tomato ketchup: 10 g.

• Red cabbage (shredde): 5 g.

• Cheese slice: 1

• Ham slice: as desired

Methods

Slice the croissant into half.

Lightly toast

Spread the mixture of mustard paste, tomato ketchup and mayonnaise on it.

Arrange the ham slice, grilled onion and capsicum, boiled egg slices, cheese slice and shredded cabbage inside the havles of the croissant.

Serve with potato smileys, coleslaw and tossed salad.

Cucumber and tomato sandwich

 

Ingredient:

• Slice bread - 4 nos.
• Lettuce leaf - 2 nos
• Cucumber – 100 g.
• Tomato – 100 g.
• Mayonnise – 50 g.
• Mustard powder (opt.) – ½ tsp.
• Salt and pepper dust – As required

 

 

 

 

Method

 

• wash vegetable throughly in clean water (potash)

 

• peel cucumber and cut tomato and cucumber into thin (scallop) slices

 

• lay the sliced vegetables over the lettuce lettuce leaf of the bread

 

• Trim all sides of the bread cut into required chapes and dress on dish

 

• Sprinkle salt and pepper and cover up with the another slice of bread

 

• Serve along with and garnish

 

Garnish: salad vegetable

 

Accompaniment: finger chips, coleslaw salad and tomato ketchup

 

Utensils: cutting knife and board, batter knife, bowl

 

Cheese and egg sandwich

Ingredients:

Hard boilded egg: 2 nos.

Cheese: 25g

Mayonnaise: 10 g.

Breads: 10 slices

Mustard powder: ½ Tsp.

Lettuce Leaf: 3 nos.

Salt and pepper: to taste

Method :

Slice the boiled egg and cheese and keep a side.

Spread the mayonnise between two slice of bread.

Lay the lettuce on slice of bread and place other ingredients.

Sprinkle salt, pepper, mustard powder (opt), and cover with another slice of bread.

Press together, trim and cut into required shape.

Garnish: salad vegetables

Accompaniment: French fry, coleslaw, salad and tomato ketchup.

Utensils: cutting knife and board, butter knife, toothpicks

.

Russian salad

Ingredient:

•  Carrot – 60 g.
• Peas – 60 g.
• Potatoes – 60 g.
• French beans – 50 g.
• Turnips – 60 g.
• Mayonnaise – 100 g.
• Egg – 4 nos.

 Method:

·         Peel and wash carrot and turnips.

·         Cut into 1 cm. dices and cook in salted water and drain well.

·         Top and tail the beans, cut into 1cm dices, cook and drain well.

·         Mix all the ingredients in a separate mixing bowl or pot.

·         Add mayonnaise sauce and mix well.

·         Correct the seasoning

·         Portion out the mixture on the base of lettuce leaf, garnish and serve.

Garnish: salad vegetables and hard-boiled egg

Accompaniment: none

Utensils: pot, mixing bowl, cutting knife and board, spoon

Chicken salad

Ingredients:

• Corn meal : 150 g.                                                                     
• Chicken breast fillet:  1 piece
• Balsamic vinegar: 50 ml.
• Sesame oil: 25 ml.
• Kikoman soy sauce: 25 ml.
• Hot sauce: 25 ml.
• Chive: 1 bunch
• Cilantro/coriander: 1 bunch
• Organic lettuce: 1 bunch

Method:

·         Knead corn meal flour.

·         Make tortilla cups.

·         Deep fry, keep aside.

·         Boil chicken breast with salt pepper and pinch of soy sauce.

·         Once boiled pull it out and rinse in cold water.

·         Once cooled shred and mix rest of the ingredients.

·         Fill the shredded chicken in corn cups.

·         Garnish with organic salad and serve

Coleslaw salad

Qty	Ingredients
25 g. 75 g. 200 g. 50 g. 50 g. To taste	Onion Carrot White/red cabbage Radish Mayonnise Salt and pepper

Methods:

·         Peel, wash and train all the ingredients.

·         Cut all the ingredients in julienne shape.

·         Pour the juliennes into a mixing bowl.

·         Add salt, rest for sometime to run off the juice (opt)

·         Strain the juice

·         Add mayonnaise and mix well.

·         Portion out the mixture on the base of lettuce leaf, garnish and serve.

Garnish: salad vegetables

Accompaniment: None

Utensils: mixing bowl, peeler, cutting knife, board and spoon.

Plating system: salad crescent or bowl

Russian salad

Ingredient:

•  Carrot – 60 g.
• Peas – 60 g.
• Potatoes – 60 g.
• French beans – 50 g.
• Turnips – 60 g.
• Mayonnaise – 100 g.
• Egg – 4 nos.

 Method:

·         Peel and wash carrot and turnips.

·         Cut into 1 cm. dices and cook in salted water and drain well.

·         Top and tail the beans, cut into 1cm dices, cook and drain well.

·         Mix all the ingredients in a separate mixing bowl or pot.

·         Add mayonnaise sauce and mix well.

·         Correct the seasoning

·         Portion out the mixture on the base of lettuce leaf, garnish and serve.

Garnish: salad vegetables and hard-boiled egg

Accompaniment: none

Utensils: pot, mixing bowl, cutting knife and board, spoon

Spring salad

Ingredients:

• Green Spincach leaves – 30 g.
• Green lettuce – 40 g.
• Julienne of cut veg (carrot, cucumber and tomato) – 100 g.
• Fresh pine apple slice – 40 g.
• Cashew Nuts – 15 g.
• Orange juice – 600 ml.
• Salt – to taste
• Pepper – to taste
• Olive oil – 30 ml.
• Sesame oil – 30 ml.
• Honey – 30 ml.
• Di-jon Mustard – 1 tea spoon
• Mayonnaise sauce – ½ tea spoon
• Croutons – 10 pcs

Method:

·         Take a large size bowl and stock it with fresh spinach, lettuce, sliced pineapple, julienne of vegetables and cashew nuts. Mix them well.

·         Now take a separate bowl and pour the orange juice, honey, salt, pepper and Dijon mustard. Toss everything until well mixed.

·         Pour olive oil and sesame oil in the blend until well mixed.

·         Put mayonnaise in the centre of a plate and place the cheese basket on top to stop it from moving.

·         Add all the mixture in the basket. At the end place the croutons on top of the salad and serve with German bread