Veloute Dame Blanche
Cote de Porc a la Charcutiere
Carrottes Au Gingembre
Pommes de terre a la crème
Veloute Dame Blanche
Chicken stock 750ml
Butter 25gms
Refined flour 25gms
Almonds 15gms
Garnish:
Breast of chicken 1no
Egg white 1/4nos
Seasoning to taste
Butter 10gms
Cream 5ml
Method:
Prepare poultry veloute. Strain. Blanch ½ of diced chicken breast. Blanch almonds. Deskin and grind to a smooth paste, using a little water. Rub through a sieve/strainer. Add almond milk to veloute. Mince the remaining chicken breast. Add in cream, egg white and seasoning. Shape into small balls (size of pearls). Poach the balls to obtain quenelles. Seasoning the soup. Adjust seasoning and consistency. Finish off with butter and serve hot garnished with small dices of chicken and quenelles.
Tips:
Ø If forcemeat mixture for quenelle is loose, then bind with little bread crumbs.
Cote de Porc a la Charcutiere
Prep time 45 minutes
Pork chops 4pcs
Refined oil to shallow fry
Marination:
Oil 30ml
Salt and pepper to taste
Mustard powder 1/4tspn
Pine apple juice 20ml
Worcestershire sauce 10ml
Charcutiere Sauce-
Onions 20gms
Butter 20gms
Mustard powder a pinch
Powder sugar a pinch
Lemon 1/2no
Gherkin 20gms
Demiglace 250gm
Method:
Marinate the pork chops. Heat oil and gently shallow fry on both the sides. Dish out on dinner plates.
Pour charcutiere sauce over and serve with mashed potatoes.
Sauce-
Sauté onions in butter without browning. Add demiglace. Reduce slightly. Add mustard, sugar and lime juice. Mix well. Add gherkins.
Tips:
Ø Pork chops may also be crumbed before grilling / shallow frying.
Ø Pork chops may also be substituted by lamb chops.
Carrottes Au Gingembre
Prep time 45 minutes
Carrots 300gms
Butter 20 gms
Ginger 10gm
Sugar a pinch
Salt a pinch
Parsley few sprigs
Method:
Peel and wash carrots.
Cut the carrots into barrel shape. Fine chop ginger. Boil the carrots. Drain and refresh. Melt butter over low flame. Toss the carrots for a few seconds. Add ginger, sugar, chopped parsley and toss again for 20 seconds. Serve hot.
Tips:
Ø Carrots may also be cut into neat batons.
Pommes de terre a la crème
Prep time 30 minutes
Potatoes 400gms
Milk 30ml
Butter 30gms
Salt to taste
Nutmeg a pinch
Method:
Peel the potatoes and wash. Cut into rough dices and rewash. Boil the potatoes with little salt. When well cooked, drain off. Do not refresh. Dry in a vessel over low flame and mash well. Pass through a sieve. Add milk, butter and seasoning and beat to a fluffy consistency. Serve hot as an accompanying dish.
Tips:
Ø Nutmeg goes very well with potatoes, however do not add too much of it as it might render the dish bitter.
