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Pommes de terre Croquettes

Choux paste-

Water                            80ml

Butter                            20gms

Salt                                to taste

Refined flour                 50gms

Egg                                1no

Nutmeg                         a pinch

For filling-

Mayonnaise                  50ml

Onions (chopped)        5gms

Tuna fish                       30gms

Prepare a choux paste in the following manner. Bring water to boil, add butter. Then slowly add the refined flour, mix with wooden spoon. When paste starts leaving the sides, add egg.

Put the mixture in a piping bag and pipe out on a baking tray. Bake for about 30 minutes in a moderate hot oven. Cool, prepare the tuna filling and pipe inside the baked choux paste. Garnish with a sprig of Parsley and serve as a starter or as a side dish.

Ø It is advisable to press the tuna through a fine sieve for a better texture

Chicken                         1no

Refined flour                 15gms

Eggs                               2nos

Bread crumbs               100gms

Clarified butter             150ml

Seasoning                     to taste

Clean and cut chicken into sauté cuts. Pat dry in a cloth. Season. Dust in seasoned flour, dip in eggs and apply crumbs. Shallow fry in hot clarified butter till brown. Serve with fried bacon, fried bananas and corn gallet. Garnish with chopped parsley.

Ø Can be served with browned bacon rashers also.

Ø If slightly raw from inside, chicken can be finished off in the oven.

Bananas                        1nos

Milk                               50ml

Flour                              30gms

Egg                                ½

Oil                                  to fry

Baking powder             a pinch

Peel banana, ½ lengthwise and cut into long pieces. Prepare a batter with flour, egg and milk and baking powder. Immediately dip slices of bananas in batter. Deep fry. Drain. Serve as accompaniment with chicken Maryland.

Ø Serve immediately or else it will lose its crispness.

Ø After frying place the fritters over an absorbent paper so as to soak the excess oil.

Ø Do not use over ripe bananas.

Flour                              100gm

Salt                                2gm

Powder sugar               5gm

Butter                            5gms

Water                            60ml

Baking powder             a pinch

Egg                                 1no

Corn on the cob            1nos

Remove the corn from the cobs and boil in water till cooked. Mix the ingredients into an ordinary paste, keep in a cool place for at least half an hour and then mix it. Hot a hot plate, apply a little oil and spoon out into macrroon shape, cook till done.

For the corn, take out the grains from the cob and boil in salted water, coarsely crush and mix in the paste.

Ø Add a pinch of nutmeg in the paste for a better flavor.

Ø After boiling the corn coarsely crush the corns.

Potatoes              300gms

Salt and pepper  to taste

Egg yolks             1 no

Butter                  15gms

Egg                       1no

R.flour                  10gms

Bread crumbs     50gms

Oil                        to fry

Prepare mashed potatoes. Add seasoning, butter and egg yolk. Roll out into neat cylindrical shape about 2” length. Paner the potatoes. Deep fry in hot oil till golden brown. Drain on an absorbent paper and serve hot.

Ø Flavor the mashed potatoes with a pinch of nutmeg.