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
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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.