Bsc 2nd semester-Menu 3

Bsc 2^nd Semester-Menu3

 

Cream of Carrot

Fish Meuniere

Sauted Spinach

Garlic Vegetables

 

Cream of Carrot                          No of por-4

 

450 gram carrots, sliced or diced
1 cube butter
½ litre milk
Salt & pepper to taste
2 tbsp. chicken base or vegetable stock
1 tsp. thyme
1 small. onion, diced

 

Boil carrots, reserving stock. Melt 1 cube butter, add equal quantity of  flour and butter  to make roux. In separate pan, heat milk to almost boiling, whip in egg yolks. Add mixture to roux, stirring constantly to prevent lumps. Use carrot stock to thin roux to soup texture. Add seasonings and fold in egg whites which have been heated until just foamy. Saute onion in 1/4 cube butter until transparent. Stir into soup.Finish with a dash of cream as garnish.

 

Fish Meuniere       No of por-4

 

Ingredients:

1/4 cup milk

1/4 cup whole wheat flour

Seasonings (Optional)

4 Fish filets ( any white fish such as trout)

salt

freshly ground black pepper

2 Tablespoons butter

juices of 1/2 lemon

1 Tablespoon fresh parsley, minced

Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.

Season the fish fillet to taste with Kosher salt and just a tiny amount of ground white pepper.

Dredge the fish in flour and shake off any excess.

Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too.

Remove fish from pan and place it on a warm plate.

Add a chunk of whole butter to the pan and swirl it around. Cook until it turns slightly brown.

Now add a few tablespoons of lemon juice and some chopped parsley to the hot butter. Cook for just a few seconds, letting it bubble a bit, then pour onto the fish and serve right away. Garnish with a thin slice of lemon if you like.

Tips:

If you soak the fish in milk before dredging it in flour, it will help with the browning.

 

Sauted Spinach                        No of por-4

 

2 Bunch spinach, washed
1 med. onion, sliced
3 tbsp. oil
Salt

Wash spinach and slice onion. Place oil in wok, heat to smoking point. Add onion to wok, stir. Add spinach, stir spinach from bottom to top of wok. Cover wok briefly. Lift cover up and keep stirring spinach until it is wilted. Cook the spinach a full 5 minutes, covering and uncovering the wok as you are stir frying.

NOTE: Other leafy green vegetables may be similarly cooked, such as lettuce, bok choy, celery cabbage and rupini.

 

 

Garlic Vegetables                        No of por-6

 

Ingredients:

1 tbs olive oil

1 red onion, cut into thin wedges

300g orange sweet potato ,peeled, cut into 3cm pieces

80ml (1/3 cup) water

2 tbs tomato paste

2 large garlic cloves, crushed

300g broccoli, cut into florets

red capsicum, deseeded, cut into 3cm pieces

200g green beans, topped, halved

1 tbs chopped fresh oregano

1 tsp chopped fresh rosemary

1 large fresh red chilli, finely chopped

Salt & ground black pepper, to taste

10 large spinach leaves, washed, dried, shredded

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion softens.

Step 2

Add the sweet potato, tomatoes, water, tomato paste and garlic. Reduce heat to medium-low and cook, covered, stirring occasionally, for 10 minutes.

Step 3

Stir in the broccoli, capsicum, beans, oregano, rosemary, chilli, salt and pepper. Cover and cook, stirring occasionally, for a further 10 minutes or until the vegetables are tender.

Step 4

Stir in spinach. Cook, uncovered, for 1 minute or until spinach just wilts. Serve with chicken and mash.