menu for 29th march

Consomme brunoise
Roast chicken with roast gravy
Roast potatoes
Salad Nicoise

Roast chicken			No. of Portions	4
Ingredients	QTY	Unit
Chicken	1	No.
Salt, pepper powder	To taste
Oil	20	Ml
Mustard paste	2	Gm
Worcestershire sauce	5	Ml
Rosemary	Few sprigs
Sugar	2	Gm
For stuffing:
Onions	30	Gm
Fresh bread crumbs	100	Gm
Sage leaves	3	No.
Chicken liver	100	Gm
Parsley	¼	Bunch
Salt, pepper	To taste
Oil	10	Ml
----------------
Mirepoix	100	Gm
For basting:
Oil	25	Gm / Ml

                                                           

Pre-preparations:

1.	Clean chicken. Remove neck and tips of winglets. Keep aside. Marinate  chicken with salt, pepper, mustard paste, sugar and Worcestershire sauce. Keep aside.
	To prepare stuffing: Chop onion, chicken liver and parsley. Heat oil, sauté onions and add chicken liver. Fry till cooked. Add salt, pepper, parsley and sage. Add fresh bread crumbs and mix well.

Method:

1.	Fill up the chicken stomach cavity with stuffing and truss the chicken. Stick the rosemary sprigs in between while trussing.
2.	Place in the roasting tray over a bed of mirepoix and neck + winglet pieces. Roast at 175 ̊C-190 ̊C till done – check internal temperature with a thermometer (160 deg. F / 70-72 deg. C), basting frequently.

To serve: Remove from oven, carve with a carving fork and knife and serve each piece with a portion of stuffing. Serve roast gravy separately. Other accompaniments could be roast potatoes, bread sauce and watercress.

Standard: Eevenly browned skin. Chicken must be cooked well. Jointed should be evenly done and the taste and flavor, delicate. The stuffing should be moist but mot mashy. Lightly coloured and well flavoured.

Roast potatoes			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	400	Gm
Salt	To taste
Butter / Oil	To baste

                       

Steps

1.	Wash and peel potatoes. ‘Turn’ into barrel shapes or cut into big chunks.
	METHOD 1: Place on greased roasting tray and roast along with chicken or beef or mutton. Sprinkle butter or oil occasionally (this is called ‘basting’). Roll them as and when required. METHOD 2: Parboil in boiling salted water and drain. Place on greased roasting tray and place in hot oven till light brown. Baste as per need.

Salade nicoise			No. of Portions	4
Ingredients	QTY	Unit
French beans	150	Gm
Potato	50	Gm
Olives	4-5	No.
Cherry tomato	5-6	No.
Egg	1	No.
Olive oil	30	Ml
Vinegar	30	Ml
Salt, white pepper powder	To taste
Mustard paste	½	Tsp
Anchovy fillets	2-3	No.

                                                                                               

Pre-preparations:

1.	String and cut French beans into lozenges.
	Peel and cut potatoes into dices.
	Slice olives.
	Hard boil eggs and cut into quarters.

Method:

1.	Boil beans and potatoes separately in slated water till just done. Drain and refresh.
2.	Allow to cool, then chill.
3.	Prepare a French dressing by mixing olive oil, vinegar, salt, pepper and mustard.
4.	Combine olives, potatoes, beans and tomatoes with French dressing.

To serve:

Chill the salad. Garnish with egg quarters and serve along with the main course.

Standard:

Neately and evenly cut beans and potatoes. Beans must retain good green colour. Adequately seasoned and served chilled.