MENU FOR FEB 1st week practical

 Prawn Cocktail
 Veal escalopes with pepper sauce and buttered flat pasta
 Sauteed courgette and carrots with herbs

the recipe for pepper sauce will be sent later on when we do chicken.
do not leave any page for that.

Prawn cocktail			No. of Portions	4
Ingredients	QTY	Unit
Prawns	400	Gm
Mayonnaise sauce	200	Ml
Tomato ketchup	2-3	Tsp
Capsico / tobasco sauce	2	Tsp
Salad leaves	2-3	No.
Cucumber	50	Gm
Tomato	50	Gm
Egg	1	No.
Stuffed olives	2-3	No.
Lime	1	No.
Fresh cream	2-3	Tsp

                                                                                   

Pre-preparations:

1.	Wash and keep aside 4 whole prawns aside for garnish. Devein them. Shell, devein and wash remaining prawns.
	Shred salad leaves. Dice cucumber and tomato.
	Hard boil egg. Shell and slice.

Steps:

	Cook all prawns in water, salt and little lime juice. Drain and cool.
22	Prepare cocktail sauce by mixing together mayonnaise, tomato ketchup and tobasco or capsico sauce. Mix shelled prawns keeping some cocktain sauce aside.
To assemble : in a cocktain cup, place the following in the same sequence - tomato and cucumber -         salad leaves -         prawns + cocktail sauce
Mix together fresh cream and cocktail sauce to make it thiner. Mask the prawn mixture with this to get a smooth surface.
Place a slice of egg over with a slice of stuffed olive at the centre; a wedge or ring of lime on the rim of glass; a whole cooked prawn with the head facing outside and heart of lettuce. Serve chilled.

Standard: Tender cooked prawns, mixed with light pink coloured, well-seasoned tangy mayonnaise; garnished with roundel of hardboiled egg,  heart of lettuce, a wedge of lime, deveined & cooked whole  prawn and a roundel of stuffed olive. Serve chilled.

Veal escalopes with buttered flat pasta			No. of Portions	4
Ingredients	QTY	Unit
Tenderloin of beef	500	Gm
Salt	To taste
White pepper powder	To taste
Worcestershire sauce	10	Ml
Seasoned flour	20	Gm
Egg	1	No.
Dry brown bread crumbs	50	Gm
Parsley	A sprig
Oil	To fry
Flat pasta (tagliatelli)	200	Gm
Butter	30	Gm
Garlic	10	Gm

                                                                                               

Pre-preparations:

1.	Trim the tenderloin and cut into slices.
	Flatten the veal slices into round shapes (escalopes).
	Marinade with salt, pepper and Worcestershire sauce.
	Dust with seasoned flour, dip in egg wash and coat with bread crumbs.
	Re-shape if necessary.

Method:

1.	Heat sufficient oil in a frying pan.
2.	Shallow fry escalopes on both sides till evenly browned, drain and keep on an absorbent paper.

For pasta:

1.	Boil sufficient water. Add salt, add pasta and cook till al dente.
2.	Drain and refresh with cold water.
3.	Drain again and sprinkle little oil and mix. Alternatively, keep in ice cold water.
4.	Heat butter. Add chopped garlic, add drained pasta.
5.	Season and toss to mix.

To serve:

1.	Place a portion of pasta on a plate and arrange the escalopes on the side.
2.	Garnish with a sprig of parsley and drizzle with demi glace on the side.

Standard:

Neatly and evenly shaped roundels of veal (4”-5” in diam.), evenly browned and crisp surface crust. Meat should be tender and moist and adequately seasoned. Pasta should be al dente with a distinct flavour of garlic.  Served  hot.

Sautéed courgette and carrot with mixed herbs			No. of Portions	4
Ingredients	QTY	Unit
Courgettes	200	Gm
Carrots	50	Gm
Spring onion	2	Bulbs
Salt	To taste
White pepper powder	A pinch
Mixed herbs-dry	2 gm	(1 tsp)
Butter	30	Gm

                                                                                               

Pre-preparations:

1.	Wash and trim the courgette.
	Peel and slice the carrot.
	Dice the bulb and stem of the spring onion.

Method:

1.	Parboil the carrot, drain and keep aside.
2.	Heat the butter in a pan.
3.	Add the courgette and spring onion bulbs.
4.	Add the carrot and stir fry for a couple of minutes.
5.	Season with salt and add pepper & herbs. Mix well.
6.	Make sure the vegetables are just done.

To serve:

Place on a plate along with main course.

Standard:

Neately and evenly cut vegetables, must retain their colours and texture. Adequately seasoned and well flavoured with mixed herbs.

menu for 1st jan

plz note:DO NOT WRITE THE CONSOMME RECIPE AGAIN, BUT MENTION IT IN THE INDEX
AND WRITE THE NEW DATE IN THE DATE COLUMN, WRITE THE OLD PAGE NUMBER
IN THAT COLUMN.

Consomme Clermont
Hungarian goulash
Fondant potatoes
Carrot and celery salad
---------
Croissants

Carrot and celery salad			No. of Portions	4
Ingredients	QTY	Unit
Carrots	150	Gm
Celery	50	Gm
Raisins	10	Gm
Iceberg lettuce	4	Leaves
Mayonnaise sauce	6-7	Tblsp
Walnuts	20	Gm
Fresh cream	15	Ml

                                                                                               

Pre-preparations:                  

1.	Peel and grate carrots. Chop celery finely.
	Break walnuts into medium size pieces.
	Mix a little mayonnaise with fresh cream and keep aside.

To assemble:

1.	Mix carrots and celery – keep some celery aside for garnish and half the raisins to the mayonnaise.
	Arrange salad leaves on a serving dish and place the salad on them.
	Pour the mayonnaise and fresh cream mixture over the arranged salad and mask it well.
	Serve chilled garnished with walnuts and remaining celery & raisins.

Standard:

Grated carrots and finely chopped celery mixed with adequately seasoned mayonnaise, served chilled.

Fondant Potatoes			No. of Portions	4
Ingredients	QTY	Unit
Large potatoes	400	Gm
Salt	To taste
Butter	30	Gm
Pre-preparation:
Method:

1.	Peel the potatoes. Cut into halves or quarters and turn them.
	Reserve the trimmings for other dishes.

To serve:

Use as an accompaniment.                                                                          

1.	Boil the potatoes, when done; drain & keep aside.
	Melt the butter in a frying pan & on a slow flame, glaze the potatoes without colouring them.

Standard:

Potatoes must be cooked without breaking up. Glazed & served hot.

Hungarian goulash				No. of Portions	4
Ingredients	QTY		Unit
Tenderloin of beef	500		Gm
Onion	30		Gm
Carrot	30		Gm
Turnip	20		Gm
Tomato	50		Gm
Red capsicum	20		Gm
Green capsicum	20		Gm
Tomato puree	30		Ml
Salt, white pepper powder	To taste
Refined flour	30		Gm
Paprika (or mild red chilly pwd.)		½	Tsp
Butter	20		Gm
Oil	20		Ml
Red wine	50		Ml
Worcestershire sauce	5-10		ml

                                                                                               

Pre-preparations:

1.	Peel and cut onion, carrot and turnip into cubes.
2.	Blanch and quarter tomatoes. Mix the pulp with the puree.
3.	Deseed and cut red & green capsicum in cubes.
4.	Mix together refined flour, salt, white pepper powder and paprika.
5.	Clean, trim and cut tenderloin into cubes. Marinade with salt, pepper and Worcestershire. Keep aside for 10-15 min., then dust with seasoned flour (step 4).
Method:

1.     Heat oil and butter. Add capsicum and remove.               

2.     In the same pan, sear the meat and remove. Keep aside.

3.     In the same pan, sauté onion, carrot and turnip.  Add meat and pour in some water / stock.          

4.     Cook till meat is almost done. Add tomato puree.            

5.     At the end, stir in the wine, adjust seasoning and finally add the capsicums.   

To serve:

Serve hot with an accompaniment of some starch like potatoes, rice or pasta.

Standard:

Reddish brown in colour. Meat should be tender, moist, succulent. Vegetables neatly cut , must maintain colour and shapes. Gravy medium thick and adequately seasoned.