Quiche a la Lorraine
Roast Chicken
Mint Sauce
Pommes de terre Parisienne
Quiche a la Lorraine
Prep time: 90minutes
Short crust-
Refined flour 120gms
Butter 60gms
Chilled water 15-20ml
Filling-
Egg 1nos
Cream 125ml
Bacon 50gms
Ham 50gms
Cheese 50gms
Seasoning to taste
Method:
Line a plain or fluted flan case with ordinary short crust paste. Cover the base with thin rashers of bacon and ham which has been slightly sauté in little oil.
Cover with thin slice/dice of cheese. Fill the flan with a mixture of egg, cream and seasoning. Bake in a moderate oven for about 30-35 minutes and into triangles whilst just warm.
Tips:
Ø Fill the flan mixture till the top.
Roast Chicken
Prep time: 2Hours
Chicken 1no
Mire poix 250gms
MARINATION–
Oil 30ml
Worcestershire sauce 20ml
Seasoning to taste
Herbs 1/2gm
Mustard powder 1/4tspn
Method:
Marinate in the marinade overnight. Prepare chicken for roasting. Place the chicken over a bed of mirepoix vegetables. Roast in the oven for 75minutes, basting frequently. Disjoint, place on a plate or a platter and serve with accompanying vegetables and a sauce.
Tips:
Ø For better results use olive oil and add white wine in the marination.
Ø Advisable to use chicken with skin.
Mint Sauce
Prep time: 20minutes
Mint leaves 25gms
Brown/castor sugar 10gms
Vinegar 20ml
Seasoning to taste
Water 15ml
Method:
Chop mint leaves after washing. Place in a basin and mix in sugar, vinegar and water. Mix all the ingredients. Serve with hot or cold roast lamb.
Tips:
Ø Use brown sugar and malt vinegar.
Pommes de terre Parisienne
Prep time: 25minutes
Potatoes (large) 500gms
Seasoning to taste
Parsley 2sprigs
Meat glaze 20ml
Oil to fry
Method:
Peel, wash and scoop out potatoes the size of a large ball. Boil them in salted water. Drain. Deep fry. Roll them in melted pale meat glaze and sprinkled with chopped parsley.
Tips:
Ø Can be prepared without meat glaze.