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.