Friday, April 16, 2010

fp recipes--12-16 april

Lentil Soup (Linensuppe – German) No. of Portions 4

Ingredients QTY Unit
Lentils (Masoor Dal) 100 Gm
Bacon 02 Rashers
Onion 50 Gm
Carrot 30 Gm
Celery 20 Gm
Garlic 5 Gm
Beer 150 Ml
Sausage 2 Nos.
Fresh Thyme 5 Gm
Parsley ¼ Bunch
Salt To taste
Pepper 3 Gm


Pre-preparation:
1. Chop onion, carrot, celery into small dices.
2. Chop the garlic finely.
3. Strip the thyme. Chop parsley fine.
4. Dice the bacon and the sausages.
5. Soak the lentils overnight. Boil it. Reserve the water.

Method:
1. Render the bacon. Keep the fat in the pan and keep the bacon aside.
2. In the same, pan sauté the mirepoix and garlic. Add half the thyme leaves.
3. Add the cooked lentils, beer and the liquid. Bring to a boil.
4. Simmer till the soup for some time.
5. Finish with thyme, chopped parsley, bacon and sausages.

To serve:
Serve piping hot, garnished with chopped parsley, maybe served as a complete meal. Served with German Rye Bread.

Standard:
Brown broth, thickened with lentils. Vegetables to be well cooked. Mild flavour of bacon, beer and thyme. Adequately seasoned.



Shepherd’s pie No. of Portions 4

Ingredients QTY Unit
Minced mutton / beef 500 Gm
Potato 450 Gm
Butter 25 Gm
Cream 50 ml
Onion 100 Gm
Flour 15 Gm
Tomato 100 Gm
Red wine 50 Ml
Salt, white pepper powder To taste
Fresh Rosemary 5 Gm
Oil 10 Ml
Parsley A sprig
Egg ½ No.

Pre-preparation:
1. Chop onions finely. Blanch and concasse the tomatoes.
2. Boil, mash and cream potatoes.

Method:
1. Heat oil. Sauté onions.
2. Add mutton / beef mince and simmer to cook
3. Add tomatoes, salt, pepper and mixed herbs. Mix and cook well.
4. Grease a pie dish. Pour mince mixture.
5. Pipe the creamed potatoes on top with a star nozzle. Apply egg wash.
6. Bake at 190 degrees centigrade for 15-20 minutes.

To serve:
Serve hot garnished with a sprig of parsley.

Standard:
Golden brown crust of potatoes covering well cooked, flavourful, adequately seasoned minced meat.

Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste



Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.

Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.

To Serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.

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