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Veloute Dame Blanche

Cote de Porc a la Charcutiere

Carrottes Au Gingembre

Pommes de terre a la crème

Veloute Dame Blanche

Chicken stock                                  750ml

Butter                                               25gms

Refined flour                                    25gms

Almonds                                           15gms

Garnish:

Breast of chicken                             1no

Egg white                                         1/4nos

Seasoning                                        to taste

Butter                                               10gms

Cream                                               5ml

Method:

Prepare poultry veloute. Strain. Blanch ½ of diced chicken breast. Blanch almonds. Deskin and grind to a smooth paste, using a little water. Rub through a sieve/strainer. Add almond milk to veloute. Mince the remaining chicken breast. Add in cream, egg white and seasoning. Shape into small balls (size of pearls). Poach the balls to obtain quenelles. Seasoning the soup. Adjust seasoning and consistency. Finish off with butter and serve hot garnished with small dices of chicken and quenelles.

Tips:

Ø If forcemeat mixture for quenelle is loose, then bind with little bread crumbs.

Cote de Porc a la Charcutiere

Prep time                      45 minutes

Pork chops                             4pcs

Refined oil                              to shallow fry

Marination:

Oil                                           30ml

Salt and pepper                     to taste

Mustard powder          1/4tspn

Pine apple juice                     20ml

Worcestershire sauce            10ml

Charcutiere Sauce-

Onions                                    20gms

Butter                                     20gms

Mustard powder          a pinch

Powder sugar                         a pinch

Lemon                                    1/2no

Gherkin                                   20gms

Demiglace                              250gm

Method:

Marinate the pork chops. Heat oil and gently shallow fry on both the sides. Dish out on dinner plates.

Pour charcutiere sauce over and serve with mashed potatoes.

Sauce-

Sauté onions in butter without browning. Add demiglace. Reduce slightly. Add mustard, sugar and lime juice. Mix well. Add gherkins.

Tips:

Ø Pork chops may also be crumbed before grilling / shallow frying.

Ø Pork chops may also be substituted by lamb chops.

Carrottes Au Gingembre

Prep time             45 minutes

Carrots                          300gms

Butter                            20 gms

Ginger                           10gm

Sugar                             a pinch

Salt                                a pinch

Parsley                          few sprigs

Method:

Peel and wash carrots.

Cut the carrots into barrel shape. Fine chop ginger. Boil the carrots. Drain and refresh. Melt butter over low flame. Toss the carrots for a few seconds. Add ginger, sugar, chopped parsley and toss again for 20 seconds. Serve hot.

Tips:

Ø Carrots may also be cut into neat batons.

Pommes de terre a la crème

Prep time                      30 minutes

Potatoes                       400gms

Milk                               30ml

Butter                            30gms

Salt                                to taste

Nutmeg                         a pinch

Method:

Peel the potatoes and wash. Cut into rough dices and rewash. Boil the potatoes with little salt. When well cooked, drain off. Do not refresh. Dry in a vessel over low flame and mash well. Pass through a sieve. Add milk, butter and seasoning and beat to a fluffy consistency. Serve hot as an accompanying dish.

Tips:

Ø Nutmeg goes very well with potatoes, however do not add too much of it as it might render the dish bitter.

A PORK DELIGHT!