Consomme Carmen
Prep. time 45minutes
White beef stock 1.5lts
Onions 75gms
Leeks 30gms
Celery 30gms
Carrots 20gms
Turnips 20gms
Beef mince 300gms
Bay leaf 1no
Peppercorns 4nos
Eggs 2nos
Vinegar 10ml
Tomatos puree 200ml
Tomatoes 25gms
Boiled rice 10gms
Truffles 4nos
Salt to taste
Method:
Finely chop all the vegetables and mix with mince, add in egg white and mix thoroughly. Add into the stock along with vinegar, peppercorns, bay leaf and tomato puree. Put the vessel over fire, keep stirring. When it comes to boil, let a raft form and immediately simmer the flame. Simmer for about 30 minutes. Strain through a wet muslin cloth without disturbing the raft. Boil for 2 minutes and season with salt and garnish with juliennes of tomato, boiled truffles and rice. Serve hot.
Tips:
Use chilled stock, vegetables and mince.
Substitute beef stock and beef mince with chicken stock and chicken mince.
Do not boil once the raft forms.
Do not season with white pepper powder.
Use fatless mince.
Poulet sauté chasseur
Prep time 90minutes
Chicken with skin 1kg
Onions 100gms
Leeks 100gms
Carrots 50gms
Tomato concasse 300gms
Salt and pepper to taste
Tarragon and chervil 1gm
Red wine 20ml
Button mushrooms 125gms
Parsley 10gms
Oil 50ml
Butter 20gms
Refined flour 20gms
Mustard powder 2gms
Tomatos puree 20ml
Fresh cream 5ml
Brown stock 800ml
Method:
Disjoint the chicken into sauté cuts. Apply salt, pepper, mustard, herbs and oil. Keep aside. In a heavy bottom pan heat some oil and brown the carcass, add chopped carrots, onions and stir for a minute. Add in tomato puree and add stock, bring to boil and simmer for about 30 minutes. Strain and keep aside. Sear the chicken in hot oil, remove and place in a tray. Add stock and place in oven at medium heat for about 30 minute. In a pan sauté mushrooms, add wine and left over stock. Add concasse and simmer thicken with brown roux add little butter and finish with cream. Place chicken on a serving dish and pour the sauce over.
Garnish with chopped parsley.
Tips:
Tomato paste can also be used along with concasse.
Do not overcook chicken or else it can become rubbery.
Haricots Verts
Prep time 30minutes
French beans 400gms
Butter 30gms
Salt to taste
Freshly ground black pepper 2gms
Method:
Trim beans, if large divide into two. Boil water with salt, add beans and cook until just tender. Drain and refresh in cold water. In a heavy bottom fry pan, melt butter over medium heat, add in drained beans and toss for 30 seconds. Add salt and pepper. Serve as a side dish.
Tips:
Boil the beans applying the principles of cooking green vegetables.
After boiling beans you may use ice water to cool down the beans.
Do not heat butter over high heat, the butter might get burnt to its low smoking point.
Pommes de Terre Lorette
Prep time 60minutes
Potatoes 500gms
Salt and pepper to taste
Flour 20gms
Bread crumbs 100gms
Egg 1no
Oil to fry
CHOUX PASTE-
Water 75ml
Butter 30gms
Flour 55gms
Egg 1/2
Method:
Wash and rewash potatoes, cut roughly and boil in salted water, drain and dry over low heat. Pass the potatoes through a sieve or a soup strainer, add seasoning and keep aside. Prepare choux paste in the following manner- bring water and butter to a boil, off the fire add in flour and mix with wooden spoon. Cook over gentle fire until the mixture leaves the sides. Leave aside, when the mixture comes to a warm temperature mix in the egg. Mix potato and choux paste and shape into crescent shape (24 pieces). Dust with flour, dip in egg, coat with bread crumbs and deep fry to a golden brown colour. Serve immediately as a side dish.
Tips:
Deep fry in hot oil.
Do not add egg to choux paste while hot.
Dry the boiled potatoes over gentle heat before mashing.