Cont 009

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    TERRINE OF FISH AND SMOKED SALMON

    serves two small tunnel terrine moulds

    Herbed Yoghurt

    warm upto approx. 70 o C

    480 gms Yoghurt and280 gms cream mixed with

    11 leaves dissolved gelatine

    cool down and mix in a mixer with

    50 gms Chopped Parsley, yoghurt shall be green in colour

    Smoked Salmon and Fish

    place on a buttered baking tray

    500 gms fillet of local fish (white, flat fish), top with

    chopped shallots, season with salt and pepper, sprinkle with

    Noilly Prat and glaze under salamander cool down and wrap each

    fillet

    totally with

    200 gms thinly sliced Smoked Salmon

    Pour a bit of the herbed yoghurt on the bottom of a terrine mould, place a line of fish fillets one

    overlapping the other, covered with herbed yoghurt, fill the mould continuing with the layers, finish with

    pouring herbed yoghurt covering the terrine mould with cling film and allow to set in cold storage.

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    MUSHROOM GALANTINE

    500 gms Cleaned Mushrooms (not washed) with

    30 gms diced Shallots and

    20 gms Oil

    All ingredients spiced with salt and pepper should be glaced. The

    glazed mushrooms must be placed on a sieve. (Please halve the

    large ones). Allow to cool. Reduce the stock to a glaze

    200 gms deboned, deskinned, demuscled meat of Poularde, meat to be

    spiced

    Produce a farce in Stephens cutter. Underlay

    20 gms Egg Yolk and mushroom glaze

    180 gms whipped Cream must be underlaid very carefully with a wooden

    spoon

    Spice, add

    20 gms Chopped Parsley

    Underlay the mushroom farce under the poularde farce. The complete substances should be rolled in

    plastic foil to form a tube. Poach in chicken at a temperature of 80 o C.

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    TOMATO SPINACH SHRIMP TERRINE

    TOMATO MOUSSE

    100 gms tomato flesh, depiped and skinned

    40 gms Tomato Ketchup

    20 gms Tomato Juice

    3.5 leaves Gelatine

    40 gms Tomato Puree

    30 ml Chicken Stock

    100 gms Tomato flesh, without pips and skin, diced

    250 ml Whipped Cream

    MOUSSE OF SHRIMPS

    300 gms Juicy grilled Shrimps will be added by

    200 gms cold Fish Veloute

    7 leaves Gelatine

    30 ml Chicken Stock

    250 ml Whipped Cream. Add salt and pepper

    Mix the shrimps with veloute in Stephens cutter. Strain through fine sieve, add chicken stock with

    dissolved gelatine. Underlay the cream and season. Take terrine and lay on plastic foil

    100 gms Blanched Spinach leaves. Lay out covering the inside of the terrine.

    Add half the tomato mousse, alternating with shrimp mousse. Let cool

    overnight. Remove from terrine. Glaze slightly with jelly and portion

    with electric knife.

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    TERRINE OF SMOKED SALMON AND POMFRET

    Production Weight: 2.8 kgs

    800 gms Smoked Salmon cut into equal slices

    20 gms Butter

    5 kg Pomfret

    Salt, Pepper

    1 lit Pomfret Stock (unsalted)

    50 ml Noilly Prat

    200 ml Cream

    15 gms Gelatine

    PREPARATION:

    Debone pomfret, season with salt and pepper, place on buttered tray, sprinkle with Noilly Prat and

    glaze in salamander, allow to cool.

    The fish stock with cream must be reduced by half in volume, and add the dissolved gelatine. The

    cooled pomfret fillets must be covered individually with smoked salmon slices.

    Two terrines must be laid out with salmon slices. Now lay the pomfret (covered with salmon) in the

    terrine so that, when sliced, each slice has a pattern representing scales of fish. Add the cream

    gelatine to bind the slices of fish.

    For cooling weigh the terrine down.

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    GALANTINE OF POULARDE

    Debone 2 pieces of poularde, each 1.7 kgs from the back. Place on tin foil so that it can be rolled in

    such a way that the legs cover the breast. Season with salt and pepper.

    FILLING:

    Mix in cutting machine

    300 gms seasoned fillets of chicken breast (cooled). Add

    40 gms Egg Yolks and

    300 ml Whipped Cream, depending on the temperature of the farce. Lay

    200 gms Blanched String Beans, lengthwise, in the breast of poularde.

    Alternately lay

    250 gms Blanched and lengthwise sliced carrots (to match size of beans)

    Stir

    200 gms diced homemade Goose liver terrine to the farce. Stuff the breast

    with farce and form to galantine. Sew the breast closed and simmer

    slowly

    in chicken stock at 78 o C.

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    SALAD OF TOMATOES CUCUMBER CAPSICUM

    with 1000 ISLAND DRESSING

    1000 ISLAND DRESSING

    Production Weight: 650 gms

    300 gms Yoghurt (20 % fat content)

    50 gms Tomato Ketchup

    10 gms Chili Sauce

    10 gms Lemon Juice

    50 gms Orange Juice

    50 gms Liquid Cream

    50 gms Cubes of Red Capsicum

    50 gms Cubes of Green Capsicum

    Mix all ingredients, season with salt and pepper and freshly grated

    horseradish

    SALAD:

    Serves: 10

    Marinate in vinegar, oil, salt, pepper and sugar

    400 gms Sliced Cucumbers

    600 gms Tomato Segments

    200 gms Green Capsicum Julienne

    Dress each portion with 25 gms 1000 island dressing

    Garnish with ketchup

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    CREAM OF CARROT SOUP WITH ORANGES

    200 ML Orange Juice

    reduce till nearly all the fluid is evaporated

    fill with

    1 lit Vegetable Stock

    add and cook in stock

    1 kg Carrots, carefully cleaned, sliced

    taste with rind of orange, salt, pepper and orange juice

    add

    200 ml Cream

    mix to a soft puree

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    QUAIL CONSOMME WITH LEG OF QUAIL

    QUAIL CONSOMME

    roast to a light brown colour

    3 kgs Quail and chicken bones, add

    4.5 lit. cold water, bring to boil, defoam and degrease and allow to

    simmer for 3 hours, strain and allow to cool down

    Mince roughly

    800 gms Quail and chicken meat (deboned legs)

    mix with

    3 Egg whites

    150 gms Mushrooms

    100 gms Celeriac

    200 gms Leeks

    150 gms Carrots

    1 Onion, halved, roast to black

    1 bunch Thyme

    1 bunch Liveche

    1 flake Garlic unpeeled

    4 Peppercorns

    boil up slowly and allow to simmer for 1.5 hours, strain through table

    cloth with a pinch of ground pepper and chopped garlic

    LEG OF QUAIL

    1 piece per person

    debone the leg from the top, push the meat from the foot part to the

    thigh part, the bone will like a handle now, shape the meat to a ball,

    season with salt and pepper, cover with alu foil. Cook in quail consomm,

    remove the alu foil before serving the legs, each one in a soup cup.

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    ROAST BREAST OF CHICKEN with COCONUT

    YOGHURT CHUTNEY SAUCE & CAPSICUM

    Serves: 10

    10 pieces Breast of Chicken, 150 gms each, saut in

    60 gms Oil

    brush the breast with

    40 gms Melted Butter

    roast at low temperature (130 o C) to light golden colour in

    50 gms Butter

    roll immediately in coconut flakes (the breasts have to be covered

    with coconut all round)

    sprinkle with

    100 gms blanched green capsicum julienne

    YOGHURT CHUTNEY SAUCE:

    glaze without taking colour

    20 gms Flour in

    20 gms Butter

    fill with

    100 ml Coconut Milk and

    400 ml Strong Chicken Stock

    simmer for 20 min and strain

    add

    150 gms Whipped Yoghurt

    80 gms Mango Chutney cut into small julienne

    season with salt and Orange Juice.

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    ALMOND LYCHEE TART

    PASTRY CREAM:

    boil

    450 ml Milk with

    500 ml Cream and

    400 gms Sugar, add

    1 piece Vanilla Pod

    mix

    50 ml Milk and

    120 gms Egg Yolks and

    80 gms Cornflour

    strain this mixture in hot milk/cream/sugar fluid and mix

    ALMOND MOUSSE:

    beat together

    300 gms Butter and

    300 gms Sugar, add

    300 gms finely grated Almonds and

    50 gms Cornflour

    mix carefully and underlay with

    180 gms Eggs

    60 ml Rum

    650 ml Pastry Cream

    TART: (18 cm dia)

    arrange in a baking dish

    400 gms Puff Pastry

    fill with

    260 gms Almond Mousse

    340 gms Lychee

    bake at a temperature of 180 o C with open chimney

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    CAPSICUM STUFFED WITH COTTAGE CHEESE

    100 gms Capsicum (red, green & yellow), wash remove the kernels and cut

    brunoise

    mix with

    400 gms Cottage Cheese

    4 leaves Gelatine soaked and dissolved warm in

    100 gms Yoghurt, seasoned with salt, pepper and chopped parsley

    wash and hollow out

    4 to 6 nos longish Capsicums stuff with the cottage cheese mixture and keep in

    the cold storage overnight.

    Cut slices with electric knife

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    PARSLIED CHICKEN BREAST AND LEG

    reduce

    150 ml White Wine and

    1 branch of Thyme

    until all liquid has evaporated

    add

    1 lit Chicken Stock and reduce to 50 %

    soak

    1 leaf Gelatine in ice cold water, dissolve in the reduced chicken stock

    allow to cool down and taste with

    60 gms freshly chopped Parsley, salt pepper, garlic and a little white wine

    dice equally

    280 gms Breast of Chicken

    280 gms Leg of Chicken (deboned)

    add to the parsley gelatine stock and underlay carefully, fill in a

    terrine mould and allow to set overnight (mould should be closed)

    Glaze the slices with chicken stock and garnish with Watercress

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