APPLE SALAD
SCOTCH EGGS
PARSLEY POTATOES
BOILED CAULIFLOWER WITH HOLLANDAISE
SAUCE
APPLE SALAD
BASE: lettuce
BODY: 40gms sliced, deseeded apple
DRESSING: ½ tspn oil + ½ tspn lime
juice + salt + powdered sugar
GARNISH: paprika powder
SCOTCH EGGS
Hardboiled
egg 1no
Sausage meat
50gm
Egg white ½
no
White bread
crumbs 10gms
Chopped
onions / shallots 10gms
Parsley
chopped 1sprig
Oil to fry
Brown bread
crumbs 30gms
Shell,
boiled egg. Combine sausage meat, onions, parsley and white bread crumbs. Coat
around the egg. Apply bread crumbs. Heat oil in a roasting tray. Put the egg in
the hot oil and place the egg in a pre heated oven (180°C) for about 15
minutes, turning occasionally. When browned uniformly, remove from oven, place
on an absorbent paper. Cut into ½ , serve with tomato sauce.
PARSLEY POTATOES
Potatoes
150gms
Salt to
taste
Pepper to taste
Chopped
parsley 5gms
Butter 20gms
PREPARATION:
Wash and
peel potatoes. Rewash. Trim the sides and cut neat dices. Boil in salted water
until done. Drain. Melt butter; add potatoes, salt and pepper. Add in potatoes,
toss for ½ minute. Serve hot as an accompaniment.
CAULIFLOWER WITH HOLLANDAISE SAUCE
Cauliflower flowerettes
75gms
Salt to
taste
Butter 10gms
PREPARATION:
Boil
cauliflower in boiling salted water till done. Drain, refresh. Roll in melted
butter, top with hollandaise sauce.
Hollandaise sauce-
Egg yolk
1nos
Vinegar 15ml
Clarified butter
Bay leaf
1nos
Peppercorns (crushed)
3nos
PREPARATION:
Reduce vinegar,
bay leaf and peppercorns completely. Add a tbspn of water. Remove bay leaf. Add
to yolk in a bowl. Put the bowl over double boiler and whisk to form a sabayon.
Incorporate melted butter into the sabayon whisking continuously to form a
sauce. Pour over the boiled cauliflower.
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