Waldorf Salad
Prep time 10 minutes
Celery 25gms
Walnuts (slightly roasted) 25gms
Sweet apple 1nos
Mayonnaise 45ml
Salt n pepper to taste
Lemon juice 15ml
Honey 2-3ml (optional)
Lettuce 4leaves
Method:
In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on a bed of lettuce.
Garnish with sprig of parsley.
Tips:
10 ml of cream may also be added with mayonnaise.
You may substitute mayonnaise with cream.
If lettuce is not available, substitute with shredded cabbage.
Escalope de Vollaile Viennoise
Prep time: 30 minutes
Chicken breast (boneless) 4nos
Eggs 2nos
Refined oil 60ml
Bread crumbs 150gm
Lemon 1 no
Capers 40gm
Chopped parsley 5gms
Flour 15gms
Method:
Season the breasts, with salt and pepper. Dust in flour.
Dip in beaten eggs and then coat with bread crumbs. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or twice till cooked.
Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.
Tips:
Slightly flatten the breast if too large.
After cooking the dish should be served immediately or else it will lose its crispness.
Epinards au Gratin
Prep time : 20 minutes
Spinach leaves 1/2kg
Salt and pepper to taste
Butter 30gms
Nutmeg a pinch
Cheddar cheese 50gms
Method:
Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop. Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg. Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander until browned on top. Serve.
Tips:
Wash spinach 3-4 times thoroughly.
Bring water to boil before adding in spinach. Do not cover with lid.
Melt butter over low flame.
Do not add salt while tossing.
Pommes de terre Bataille
Prep time 30minutes
Potatoes large 500gms
Salt and pepper to taste
Oil to deep fry
Chopped parsley 2 sprigs
Method:
Wash, peel and rewash potatoes. Cut into cubes ½ inches. Boil in salted water until almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve immediately as a side dish.
Tips:
Cut potatoes into even shape.
Boil potatoes starting with cold water.
Do not over boil.
Pat dry potatoes in a neat and clean cloth before putting in hot oil.
Place the potatoes over an absorbent paper after frying to soak excess oil.