Bsc 1st Year-Menu 7

                                                               Menu No 7           

 Creme de Tomates

Poulet ala king

Pommes Lyannoise

Legume au gratin

 

                        

                                                      Creme de tomates

 

Ingredients                                                                                  No of portion- 4

Tomatoes           500g

Carrot (dice)     50 g

Onion (dice)      50 g

Refined flour     50 g

Butter              75 g

Milk               500 ml

Stock               500 ml

Bread Slice         4 no.

Cream             25 ml.

Garlic             2 cloves

Bouquet garni    1 no

Salt & Pepper     to taste

Method of preparation:

1. Make a béchamel sauce.

2. Remove the eyes from tomato & roughly chop them.

3. Melt remaining butter in a pan.

4. Add garlic, carrot, onion and brown lightly.

5. Add tomatoes, stock, bouquet garni & seasoning.

6. Simmer for 1 hour. Skim when required.

7. Pass through a conical strainer.

8. Bring to a boil, add  white  sauce & adjust seasoning.

9. Finished with cream & croutons.

 

Note:

1) Bouqet garni is a mix of Parsley ,thyme ,bayleaf tied in a cheese cloth.It is added for imparting flavor and has to be taken off and discarded after the cooking is over.

 

2)Croutons are diced bread ,deep fried or baked.They can be tossed with Herbs just before baking.Used as a garnish for the cream of tomatoe soup.

 

3)White sauce or bechamel sauce is prepared using white Roux and milk(please refer to notes on sauces)

 

 

 

                                                Poulet ala king                              No of portion-4

Ingredients

• skinless boneless chicken breasts, cubed - 500 grams 
•  white  mushrooms, sliced-50grams
•  heavy cream-1/2 cup
•  sherry wine-4 tablespoons
•  green peas-25grams
•  chopped pimento(red or yellow capsicum)-20 grams
•  fresh parsley, chopped finely-2 tablespoons
•  dried thyme-2 teaspoons
•  butter-50 grams
•  chicken broth-2 cups
•  all-purpose flour-1/2 cup
• salt-1 teaspoon
•  freshly ground black pepper-1/2 teaspoon

 

 

 

Method of preparation:

 

1. Heat a pan and melt-in 1/4 cup butter.
2. Put-in mushrooms. Cook for 3 to 4 minutes.
3. Put-in chicken, salt, ground black pepper, and sherry. Cook for 3 to 5 minutes.
4. Meanwhile, heat a sauce pan and melt the remaining 1/4 cup butter.
5. Add flour and stir until the mixture forms. Pour-in chicken broth and stir until the butter and flour mixture dissolve. Let boil.
6. Transfer the chicken broth mixture to the pan where the chicken is cooking.
7. Pour-in the heavy cream. Add thyme, pimento, parsley, and green peas.Let boil and cook until the sauce thickens.Serve hot.

 

 

                                Pommes de terre lyannoise                 No of portion-4

 Ingredients:                                     

 

 

1.  potatoes .Peeled & sliced in 5mm slices-1kg

2.  medium onions, thinly sliced & separated into ring- 2 no

3.Olive oil -25 ml

4. Salt & pepper-to taste

5. cloves of garlic-2-3

 6.chopped parsley  -    2-3 tablespoons

 

Method of preparation:

1.Bring a pan of salted water to the boil & add the peeled & sliced potatoes. Simmer 8-10 minutes until tender. (Note; do not boil too rapidly as the potatoes will break up).

2.Meanwhile heat the olive oil in a large frying pan & add the onions. Fry over a medium heat until they have caremalised.

 

3.Add the garlic & fry until soft.

4.Add the cooked potatoes to the frying pan, stirring occasionally, cook until crisp & browned.

5.Season with salt & pepper & sprinkle chopped parsley over the top.

Note: Be careful not to overlap the potatoes in the frying pan .

 

 

 

 

                                      Legume au gratin                No of portion-4

 

 

Ingredients:

 

1. butter-1 tbsp
2 .all purpose flour/maida-1/4 cup
3. use whole milk, definitely not skimmed milk-2 cups milk
4. salt- to taste
5. white pepper- to taste (can use black pepper if white pepper is not available)
6. onions, diced into small pieces-1/4 cup
7. peas-1/4 cup
 8. potato, diced into small pieces-1/4 cup
 9. carrots, diced into small pieces-1/4 cup
10. shredded cheese-1 cup
11. oil-1 tbsp

Method of preparation
1.  Cook the peas, potatoes and carrots partially.

2. Heat oil in a pan and add the onions.

3.  Sautee the onions till they are transluscent.

4. Then add all the vegetables and saute for a couple of minutes

5.  Add salt to taste, turn off the heat and keep aside.

For Gratination:

1. In another deep pan, add the butter and once it melts, add the flour.

2. Cook the flour in the butter till it starts to look slightly pink. Generally at this stage, the raw flour smell disappears. Do not over cook the flour and do not let it turn brown

3. Turn the heat low and add the milk while stirring the mixture with a whisk. It is critical at this stage to keep mixing the milk and flour together so that no lumps .Once the flour is dissolved in the milk, stir it often till it starts to thicken

4. Add salt and white pepper.

5. As soon as it become thick and gets a sauce like consistency, turn off the heat and add half a cup of grated cheese

6. Mix thoroughly till the cheese is well incorporated.

7. Add the sauteed vegetables and mix into the sauce.

 

8. Next,pour this mixture into an oven safe dish and layer the remaining cheese on top in an even layer. Bake this for 10-15 minutes at 350F or till the the chee.se has melted and starts to brown slightly.

9. Serve hot with some garlic bread.

 

 

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