menu 4

Cream of vegetables soup			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	150	Gm
Onions	50	Gm
Celery	50	Gm
Carrots	50	Gm
Tomatoes	300	Gm
Bay leaves	2	Gm
Peppercorns	5	Gm
Béchamel	200	Ml
Salt	To taste
White pepper powder	To taste
Parsley	¼	Bunch
Croutons	To garnish
Fresh cream	To garnish

                                                                                   

Pre-prepations:

1.	Clean and chop all vegetables roughly but evenly. Cook in sufficient water / stock till tender. Cool down to room temperature and puree.

Method:

1.	Add puree to béchamel. Add salt and pepper. Strain twice.
	Reheat just before serving. Serve piping hot garnished with parsley, a swirl of fresh cream and croutons.

Standard:

Smooth and creamy texture, well-seasoned, coating consistency soup. Served piping hot with appropriate garnish. 

Potato salad			No. of Portions	4
Ingredients	QTY	Unit
Large potatoes	250	Gm
Mayonnaise	75	Ml
Shallots	20	Gm
Gherkins	20	Gm
Parsley	10	Gm
Salt	To taste

Pre-preparations:                                                                                               

1.	Peel and slice potatoes into roundels.
	Peel and chop shallots.
	Dice the gherkins.
	Wash and chop parsley roughly.

Method:     

1.	Boil the potatoes with salt till tender. Drain and keep aside to cool. Then refrigerate.
	Smear the potatoes with mayonnaise and arrange into a plate.
	Sprinkle the parsley, gherkins and shallots.

To serve:

Chill the plate of salad after arranging. Serve cold.

Standard:

Roundels of potato, ¼” thick, just cooked without breaking. Mayonnaise must be seasoned and flavoured well and topping / garnish should be evenly cut.

Scotch eggs			No. of Portions	4
Ingredients	QTY	Unit
Hard boiled egg	4	No.
Raw egg	1	No.
Mutton mince	500	Gm
Ginger garlic paste	10	Gm
Onion	50	Gm
Bread slices	4	No.
Worcestershire sauce	15	Ml
Oil	15	Ml
Refined flour	15	Gm
Salt	To taste
White pepper powder	To taste
Dry bread crumbs	To coat
Oil / fat	To fry
Parsley	¼	bunch

Pre-preparations:                                     

1.	Shell the hard boiled eggs. Dust with flour.
	Soak bread and then squeeze dry.
	Chop onions finely.

Method:

1.	Heat oil. Sauté onions. Add ginger-garlic paste. Add mutton mince and cook till tender.
	Remove from flame, cool down and pulverize lightly. Mix a little raw egg and bread for binding. Add salt and pepper.
	Coat the hard boiled eggs with minced meat mixture. Dust with flour. Dip in egg wash and coat with dry bread crumbs.
	Deep fry in hot oil till light brown.

To serve:

Cut each Scotch egg into half, serve garnished with parsley.

NOTE:

Scotch eggs may be served hot with tomato sauce or cold – set on lettuce leaves.