potatoes,chicken, beef dishes
TRANSCRIPT
POMMES DE TERRE DUCHESSE
METHOD : :
1. Peel & boil potatoes till tender.
2. Strain dry, mash and pass through a soup strainer to obtain
very good mashed potatoes without lumps. Season with salt,
white pepper powder and nutmeg powder.
3. Stir in butter into the hot sieved potatoes.
4. Mix well. Add beaten egg & milk.
5. Adjust seasonings.
6. Fill mixture into a piping bag & squeeze the mixture into a
greased baking tray in the shape of roses or pyramids.
7. Brush with egg or melted butter.
8. Bake in a hot oven/ salamander until brown (at 205”C).
9. Serve piping hot.
POMMES DE TERRE DUCHESSE
INGREDIENTS QNT
1. Potatoes 225gm
2. Egg 1no.
3. Milk 30ml.
4. Butter 15gm.
5. Salt 10gm.
6. White pepper a pinch
7. Nutmeg powder a pinch.
PARSLEY POTATOES
METHOD:
1. Boil potatoes in their jackets, till well cooked. Drain; dry off
moisture, cool & peel (if required)
2. Melt butter in a large pan. Add salt.
3. Put in peeled potatoes & finely chopped parsley. Toss well.
4. Serve hot
INGREDIENTS QNT
1. Potatoes (boiled) 450gm.
2. Parsley 15gm.
3. Butter 15gm.
4. Salt 4gm.
POMMES DE TERRE ROBERT
METHOD:
1. Select good-sized potatoes. Scrub well.
2. Make a 15mm incision round the potatoes.
3. Place on a bed of salt on a tray in a hot oven & cook for
about 1 hour, turning the potatoes after 30 min
4. When cooked, remove & cut into halves. Scoop out the
potatoes from center with a spoon into a basin, discard the
skin.
5. Add butter, salt, pepper, beaten eggs & chopped chives/ or
spring onion shoots from the centre of the onion. Mix well.
6. Divide into even proportions. Mould into 1 inch thick round
cakes. Dust with seasoned flour lightly.
7. Shallow fry on both sides in very hot fat, in a frying pan/ non
stick pan.
8. Serve hot.
OR
1. Prepare mashed potatoes as usual season & add finely
chopped spring onion greens (instead of chives).
2. Divide into equal portions. Mould into 1 inch thick round
cakes.
3. Apply flour lightly. Shallow fry on both sides to a nice
golden brown colour.
4. Serve hot.
POMMES DE TERRE ROBERT
INGREDIENTS QNT.
1. Potatoes 500gm.
2. Butter 30gm.
3. Egg 3no.
4. Chives (chopped) 15gm.
5. Salt to taste
6. Pepper a pinch
7. Refined flour 3tsp.
8. Fat 30gm.
FRENCH FRIES
METHOD:
1. Select large size potatoes & peel them.
2. Cut them in French fries shape (6cm*1cm*1cm).
3. Par boil in salted water. Drain and dry them.
4. Deep fry in medium hot oil, till they develop a crispy texture
& golden brown in colour.
5. Serve hot with tomato ketchup or mayonnaise sauce. Sprinkle
with little salt if necessary before service.
INGREDIENTS QNT.
1. Potatoes 450gm.
2. Salt 10gm.
3. Fat/ Oïl (for frying) (15 to 20 ml of oil may be absorbed by
the potatoes).
POMMES BRIOCHE
METHOD :
1. Wash, peel & re-wash the potatoes. Drain.
2. Cover with salted cold water.
3. Bring to a boil. Reduce & simmer till cooked.
4. Drain off the water. Cover & return to a low heat & dry off the
potatoes.
5. Pass through a potato masher/ and or soup strainer if necessary.
6. Add 1& half yolk of egg & stir in vigorously with wooden spoon.
7. Mix in the butter.
8. Check for seasoning.
9. Divide into 8 to 10 portions and shape into brioche shape. Place the
brioche in a lightly greased baking tray/ sheet.
10. Place in a hot oven for 2-3 min. in order to slightly harden the edges.
11. Remove from the oven & brush over with running yolk beaten up with
a little water.
12. Brown lightly in the oven.
POMMES BRIOCHE
INGREDIENTS QNT.
1. Potatoes 500gm.
2. Egg yolks 2no.
3. Salt 5 gm.
4. Pepper 5 gm.
5. Butter 10 gm.
6. Nutmeg Powder 2 gms.
POMMES DE TERRE LAYONNAISE
METHOD:
1. Peel potatoes & cut into round slices. Boil till done.
2. Slice onion & sauté lightly. Keep it aside.
3. Add potatoes, sauté lightly without breaking them. Arrange
onions and potatoes in layers in a pie dish, season with salt &
pepper. Dot with some butter and slightly brown in an oven
or in a salamander.
4. Remove & serve hot. Garnish with chopped parsley.
INGREDIENTS QNT.
1. Potatoes 450gm.
2. Onion 115gm.
3. Parsley 4 leaves
4. White pepper powder 3gm.
5. Salt 10gm.
6. Fat/Butter. 30gm.
MARQUISE POTATOES
METHOD:
1. Reduce the tomato puree into a dry paste in a frying pan or
kadai, till completely dry. (no moisture).
2. Prepare mashed potatoes as per duchess potatoes, and add
and stir in the reduced tomato puree. Mix thoroughly.
3. Pipe out on a greased baking tray in a pyramid shape.
4. Bake in the oven, until brown at 205’C.
INGREDIENTS QNT
1. Potatoes 225gm.
2. Egg 1no.
3. Butter 15gm.
4. Salt 10gm.
5. White pepper pwd. 5gm.
6. Tomato puree 30gm.
POMMES DE TERRE CROQUETTES
METHOD :
1. Wash, peel & rewash potatoes.
2. Cover with salted cold water.
3. Bring to a boil. Reduce heat & simmer till cooked. Drain off
the water.
4. Cover & retain to low heat & dry out potatoes.
5. Pass them through a potato masher/ soup strainer.
6. Add half the egg yolk & stir in vigorously with a wooden
spoon.
7. Mix in the butter, check for seasonings.
8. Mould into cylindrical shapes.
9. Roll on flour, brush with egg, beaten up with a little water.
Roll in bread crumbs. Shape neatly into cylindrical shape.
Deep fry in hot fat till golden brown. Drain & serve hot.
INGREDIENT QNT.
1. Potatoes 500gm.
2. Salt 5gm.
3. Pepper 5gm.
4. Egg yolk 2no.
5. Butter 20gm.
6. Flour 15gm.
7. Bread crumbs 15gm.
8. Fat to deep fry.
9. Nutmeg powder a pinch.
ROAST POTATOES
METHOD:
1. Wash, peel & rewash the potatoes.
2. Cut into even sized pieces or turn the potatoes as per chateau potatoes.
3. Par- boil in salted water. Drain well.
4. Heat fat in a roasting tray.
5. Add the potatoes & slightly brown on both sides.
6. Cook in a hot oven. Turning the potatoes once or twice.
7. Cook till golden brown. Drain.
8. Serve hot with roast meat.
INGREDIENTS QNT.
1. Potatoes 450gm.
2. Salt to taste
3. Fat 250gm.
BUBBLE & SQUEAK
METHOD:
1. Wash & boil potatoes.
2. Dry & mash and season them. Add half of the chopped onions,
cabbage and capsicum. Shape them into 8 cutlets.
3. Coat the cutlets with the remaining chopped onions, cabbage, and
capsicum. Reshape neatly.
4. Heat the pan & shallow fry till they are golden in colour.
INGREDIENTS QNT.
1. Potatoes ` 400gm.
2. Cabbage 50gm.
3. Onion 30gm.
4. Capsicum 30gm.
5. Fat 30gm.
6. Salt 5gm.
7. Pepper 5gm.
ROESTI
METHOD:
1. Boil potatoes, peel & grate. Add salt, sautéed chopped bacon(
rind removed) & beaten eggs.
2. Heat lard in a pan. Add grated potatoes; stir well till they are
mixed well with lard. Flatten the mixture in the pan like a flat
omelet. Cook on a medium heat. When cooked, raise the heat
to form a crust. Turn this cake in a plate with crust upwards.
INGREDIENTS QNT.
1. Potatoes 400gm.
2. Oil 20ml.
3. Salt 10gm.
4. Pepper 5gm.
5. Bacon 2 rashes
6. Egg 1no.
POMMES DE TERRE ANNA
METHOD :
1. Peel, wash & cut potatoes in a cylindrical shape
2. Slice into thin roundels & par boil.
3. Place in a well-buttered pie dish, one layer of potatoes (they may
overlap). Season , dot with little butter, Repeat the process till all
potatoes are used.
4. Cover the dish & cook in a moderate oven for about 30min.
5. Turn the dish in the oven to equalize colouring.
6. Turn over to a saucepan to drain the excess butter.
7. Serve hot.
INGREDIENTS QNT.
Potatoes 500gm.
Butter 20gm.
Salt 7gm.
White Pepper Powder 5 gms.
POULET A’LA REX
METHOD:
PRE-PREPARATION:
1. Debone & cut chicken into 32 cubes.
2. Blanch bones & chicken cubes.
3. Prepare & strain white chicken stock.
4. Deseed capsicum & cut into cubes & blanch, cut onion into cubes &
slice mushrooms.
5. Trim the sides & cut bread into triangle. Deep fry the bread slices to a
golden brown colour.(dents -de- loups). Dip the edges in creamed
butter & chopped parsley.
PREPARATION:
1. Prepare a velouté sauce with the stock.
2. Heat butter; sauté onion, mushroom & capsicum. Add poached
chicken pieces into the velouté; simmer for 10 min. Add sauté
vegetables. Cook for 5 minutes, more.
3. Reheat the sauce. Add cream & egg yolk (liaison) & blend well. Pour
the sauce & chicken mixture into the ring made of buttered rice.
4. Arrange the bread slice & serve hot.
POULET A’LA REX
INGREDIENTS QNT.
1. Chicken 1no.
2. Mushroom 150gm.
3. Onions 50gm.
4. Capsicum 50gm.
5. Butter 30+30gm.
6. Flour 30gm.
7. Stock 300ml.
8. Bread 2 slices
9. Parsley 1bunch
10. Egg yolk 1no.
11. Cream 60ml.
12. Pepper 5gm.
13. Mirpoix 30gm.
14. Pulao rice 200gm.
POULET SAUTE CHASSEUR
METHOD:
1. Joint the chicken (with skin) as for sauté preparation.
2. Marinate the chicken with oil, Worcestershire sauce, salt
pepper powder, mustard powder / paste, wine & vinegar.
(Optional).
3. Cut the carcass into small pieces.
4. Heat 30ml. of oil to smoke point, add in the carcass
brown, add and brown the onions. Add the remaining
mirepoix vegetables brown slightly. Add refined flour to
make a brown roux. Add ½ tomatoes (chopped)/tomato
puree. Stir for sometime. Add 3/4th
litre of water & bring
to a boil.
5. Reduce the flame & allow simmering. Add bayleaf,
peppercorns, thyme & garlic. Simmer on a slow flame for
30-45 min., stirring occasionally, till it attains a sauce
consistency.
6. In the mean time, sauté the chicken after dusting with
seasoned flour, in a pan using oil, in the order, thighs first
(skin side first) & then the breast.
7. Cook till golden brown on both sides & complete the
cooking of the chicken in the above sauce by simmering.
As soon as the chicken pieces are cooked, remove & strain
the sauce. Add the sautéed whole shallots, ¼ cut
mushrooms, blanched and diced tomatoes, dices of bacon,
to make sauce chasseur.
POULET SAUTE CHASSEUR
INGREDIENTS QNT.
Chicken 1no.
Onion 30g.
Carrots 15gm.
Celery 15gm.
Refined flour 15gm.
Tomatoes 200gm.
Bay leaf 2 no.
Peppercorns 2gm.
Garlic 2-3 flakes
Thyme 1gm.
Salt 10gm.
White pepper 2gm.
Worcestershire sauce 1ml.
Mustard powder 2gm.
Wine 15ml.
Fresh mushrooms 100gm.
Bacon 2 slices.
Shallots 20 gms.
Refined oil 50ml.
Butter 20gm.
Parsley few sprigs
Vinegar 5 ml.
POULET A’LA CACCIATORE
PRE-PREPARATION:
1. Clean & joint the chicken leaving the skin intact.
2. Coat with seasoned flour.
3. Cut vegetables & mushrooms into dices.
4. Blanch & concass tomatoes preparation.
PREPARATION:
1. Heat oil & sauté chicken pieces (legs first) to get a light golden brown
colour.
2. Keep aside. Sauté vegetables & remove.
3. In the same oil sauté garlic & onions, add stock & red wine & bring to
a boil.
4. Add chicken pieces & cook till done.
5. Add the sauté vegetables, concussed tomatoes simmer till the sauce is
thickened. Add stuffed olives & remove.
6. Arrange on an entrée dish. Sprinkle chopped parsley & serve.
POULET A’LA CACCIATORE
INGREDIENTS QNT.
1. Chicken 1no.
2. Tomatoes 150gm.
3. Onion 50gm.
4. Carrots 50gm.
5. Capsicum 50gm.
6. Parsley 10gm.
7. Stuffed olives 2no.
8. Mushrooms 50gm.
9. Flour 30gm.
10. Butter 15gm.
11. Olive oil 15ml.
12. Red wine 30ml.
13. Garlic 10gm.
14. Salt 10gm.
POULET SAUTE MARYLAND
PRE-PREPARATION :
1. Clean & joint chicken.
2. Debone each joint & marinate.
3. Dust in seasoned flour. Dip in egg wash & coat with bread
crumbs. Keep chilled.
4. Combine creamed corn, leftover egg wash & flour.
5. Season well & mix in a thick batter.
6. Remove the skin of bananas & cut into stripes lengthwise &
dust in flour/ or dip them in a batter.
METHOD:
1 Pan fry chicken until evenly brown. Sauté bacon rashers lightly.
2 Grill cherry tomatoes. Fry spoonful of corn batter to form
corn fritters, in a deep fat fryer.
3 Lightly sauté bananas evenly/deep fry.
4 Take a long platter or entrée dish.
5 Arrange chicken pieces, grilled tomatoes, corn fritters, bacon
rashers & banana fritters.
6 Serve hot with demiglaze.
POULET SAUTE MARYLAND
INGREDIENTS QNT.
1. Chicken 1no.
2. Salt 10gm.
3. Pepper 3gm.
4. Worcestershire sauce 10ml.
5. Mustard paste 5gm.
6. Red wine 20ml.
7. Refined flour 50gm.
8. Egg 1no.
9. Breadcrumbs 100gm.
10. Oil 150ml.
11. Ripe cooking bananas 4no.
12. Bacon rashers 4no.
13. Cherry tomatoes 4no.
14. Sweet corn 25gm.
15. Parsley 1 sprig
16. Demiglaze 250ml.
ROAST STUFFED CHICKEN
METHOD:
1. Clean the chicken inside & out, remove the wish bone to
facilitate easy carving. Marinate well with salt & thyme,
pepper powder, vinegar, mustard paste, Worcestershire sauce
& sugar. (Minimum 6 to 8 hours). Prepare a stuffing with
giblets or liver, fresh bread crumbs and seasonings. Cool.
Stuff and truss the chicken.
2. Place on a trivet in a roasting tin.
3. Cover with melted fat.
4. Cook in an oven (175’C-190’C approx.) for about 1-1 ½ hr.
basting frequently.
5. To test if cooked, pierce with fork between drumstick &
thigh & hold over the plate. The juice coming out should
show no signs of blood. Remove the bird from the tray and
allow resting for some time before carving.
6. Prepare roast gravy by boiling some stock & thickening with
flour in the roasting tray after removing the excess
drippings/fat from the roasting tray. Strain, adjust seasoning
and use as required.
7. Serve on a flat silver dish. With watercress at the back of the
bird & potato wafers in front.
8. Roast gravy & bread sauce are served separately.
.
ROAST STUFFED CHICKEN
INGREDIENTS QNT.
1. Chicken 1no.
2. Salt & pepper/vinegar 10ml to taste.
3. Fat 30gm.
4. Mustard paste 2gm.
5. Worcestershire sauce 1ml.
6. Sugar 2gm.
7. Stuffing onions 30gm.
8. Breadcrumbs 60gm.
9. Thyme/Sage a pinch
10. Margarine 60gm.
11. Chicken liver 100gms.
12. Parsley, salt & pepper a pinch
13. (For Accompaniment) Potato wafers 30gm.
14. Watercress opt
15. Bread sauce 150ml.
16. Brown gravy 150ml.
POULET SAUTE MARENGO
METHOD:
1. Joint the chicken. Season with salt & pepper.
2. Heat oil. Add pieces of chicken, when brown. Add chopped
shallots & garlic. Chopped tomatoes & sliced mushrooms.
3. Put in a casserole dish, cover & cook in the oven till the
chicken is tender.
4. Dish the chicken on a silver flat plate. Cover with sauce.
5. Surround with heart shaped croutons fried in butter, fried
eggs & Cray fish cooked in court bouillon.
6. Sprinkle over with chopped parsley.
INGREDIENTS QNT.
1. Chicken 1kg.
2. Olive oil 100ml.
3. Garlic 2 flakes
4. Shallots 30gm.
5. Jus-lie 300ml.
6. Tomatoes 225gm.
7. Mushrooms 50gm.
8. Bread 4 slices.
9. Butter 30gm.
10. Egg 4no.
11. Cray fish 225gm.
12. Parsley 1 sprig
13. Pepper 5gm.
14. Salt 10gm.
GALANTINE DE POULET
METHOD: :
PRE-PREPARATION :
1. Clean the chicken. Wash. Do not remove the skin.
2. Cut off the head. Slit down the back. Open up.
3. Remove bones by pressing & using a knife.
4. Beat chicken with steak hammer.
PREPARATION:
1. Season chicken. Spread with half of the sausage meat/chicken force
meat, thin strips of ham/chopped ham & pistachio nuts.
2. Place hard boiled eggs down centre & cover all with remainder of
sausage meat.
3. Roll tightly. Tie firmly in a muslin cloth/ Aluminium foil.
4. Place them in simmering stock. (Peppercorns & one sliced onion are
added to the stock.)
5. Boil for 10min & then simmer for about 40-45min.
6. When cooked take out chicken & hang to remove excess moisture.
7. Strain stock. Reduce till quite thick to form a glaze.
8. Take out chicken from muslin, brush over with glaze & leave in a
refrigerator to cool.
9. Serve in slices with cubes of aspic jelly & salad.
GALANTINE DE POULET
INGREDIENTS QNT.
1. Chicken 2no. (2-2.5kg.)
2. Sausage meat 450gm.
3. Ham 115gm.
4. Pistachio nuts 15gm.
5. Eggs (hard boiled) 2no.
6. Stock 600ml.
7. Salt to taste
8. Peppercorns few.
9. Onion 1no.
GARNISH
1. Meat glaze
2. Chopped aspic jelly
STROGANOFF DE BOEUF
PRE-PREPARATOIN :
1. Clean & cut thin strips of beef tender loin, season with salt
&pepper.
2. Chop onions & garlic finely.
PREPARATION:
1. Heat a little oil & butter. Sear meat lightly. Remove, keep aside.
2. In the same pan sauté little garlic & chopped onions. Deglaze with
white wine & add meat back into the pan. Cook till the meat is
fully done. Add sliced mushrooms.
3. Add little cream & bring to a light boil.
4. Allow the cream to reduce & thicken. Add the seasoning.
5. Remove from fire.
6. Toss rice in butter.
PRESENTATION:
Arrange a ring of rice topped with chopped parsley. Pour the stroganoff
in the centre & serve hot.
STROGANOFF DE BŒUF
INGREDIENTS QNT.
1. Tender loin 400gm.
2. Onions (chopped) 60gm.
3. Butter 60gm.
4. White wine 60ml.
5. Fresh cream 100ml.
6. Salt to taste
7. White pepper powder a pinch.
8. Boiled rice 200gm.
9. Butter 20gm.
10. Parsley ½ bunch
11. Oil 1 tsp.
12. Garlic 6-8 flakes
13. Mushroom 60gm.
TOURNEDOS SAUCE BERCY
METHOD:
1. Clean & beat fillet steaks to ½ inch thickness & round in shape.
2. Apply marinade (salt, pepper, mustard paste, Worcestershire sauce,
oil, vinegar & white wine.)
3. Sauté /Grill the steaks, (to order) on a griddle & remove when the
correct doneness has reached.
4. Pour Espagnole sauce and simmer along with crushed peppercorns,
butter, chopped parsley & limejuice.
INGREDIENTS QNT.
1. Fillet steak 500gm.
2. Vinegar 15ml.
3. Mustard 5gm.
4. Salt to taste
5. Pepper 5gm.
6. Worcestershire sauce 15ml.
7. White wine 15ml.
8. Parsley ½ bunch
9. Lime ½
10. Oil 30ml.
11. Espagnol sauce 500ml.
12. Crushed pepper corns 5gm.
13. Butter 10gm.
14. Shallots 25gm.
HUNGARIAN GOULASH
METHOD:
1. Clean & cut meat into even sized cubes & dip in seasoned flour.
2. Deseed capsicum, wash well, drain & chop. Chop onions, sauté
onions & capsicum in a heated sauté pan.
3. Add meat & fry (sear) lightly on all sides.
4. Stir in blanched tomatoes, seasonings & remaining flour. Add
stock & bouquet garni.
5. Simmer gently till meat is tender.
6. Serve with caraway dumplings.
DUMPLINGS:
1. Sieve the flour, baking powder and salt together.
2. Rub in fat.
3. Add cold water, caraway seeds & prepare light dough.
4. Divide into walnut sized portions & form into balls.
5. Cook in boiling water or stock for 25minutes.
INGREDIENTS QNT.
1. Beef / mutton 500gm.
2. Refined flour 10gm.
3. Onions 115gm.
4. Pepper to taste
5. Salt 10gm.
6. Capsicum 55gm.
7. Fat 30gm.
8. Tomatoes 115gm.
9. Nutmeg powder a pinch
10. Stock 600ml.
11. Bay leaf 1no.
12. Paprika a pinch.
13. Parsley a sprig
14. Salt (14 to 19 for dumplings) a pinch
15. Fat 30gm.
16. Refined flour 55gm.
17. Baking powder ½ tbsp.
18. Pepper powder a pinch
19. Caraway seeds/Shahi jeera 2 gms.
STANDARD:
Light brown & reddish in color. The sauce should be of coating
consistency with a pre dominant flavor of capsicum. The meat is neatly
cut & cooked till tender, adequately seasoned with salt, pepper & paprika
powder. The dumplings should have a pre dominant flavor of caraway
seeds & should be well cooked. Serve piping hot garnished with parsley
sprigs.