Ingredients
Potatoes , peeled and halved or quartered 400 g
Salt to taste
Fresh parsley, chopped for ganish
Method
1. In a large pan, cover the potatoes with plenty of cold water, add the salt, and bring to a boil. Cover partially and cook over medium heat until just tender, 20 to 30 minutes.
2. Drain the potatoes and return them immediately to the saucepan. Reduce the heat to low and dry the potatoes by holding the saucepan over the heat and shaking the potatoes around until all visible moisture is gone. Serve at once, sprinkled generously with parsley.
10.02.2010
Oeuf Chimay
Ingredients
Eggs, hard boiled 3no
For duxelles:
1 shallot, finely chopped
4 white button mushrooms, finely chopped
Juice of 1/2 lemon
1-2 Tbsp butter
Seasoning
For Sauce Mornay:
Béchamel Sauce 50ml
cheese, grated 25g
Egg yolk 1no
Cayenne pepper
Nutmeg
Method
1. Melt butter in a pan, add shallots, and cook till translucent, add mushrooms, lime juice and salt.
2. Cook over low heat until the mushrooms release their water into the pan and then the water evaporates and the mushrooms are soft. Remove the pan from the heat and set it aside.
3. Peel eggs, and cut them in half lengthwise. Remove the yolks. Crush the yolks with a fork and stir them into the mushroom mixture.
4. For mornay sauce Mix all sauce ingredients and cook on slow fire and mix with mushroom mixture.
5. Adjust seasoning. Stuff mixture into egg white. Cover stuffed eggs with sauce.
6. Place in the oven
Eggs, hard boiled 3no
For duxelles:
1 shallot, finely chopped
4 white button mushrooms, finely chopped
Juice of 1/2 lemon
1-2 Tbsp butter
Seasoning
For Sauce Mornay:
Béchamel Sauce 50ml
cheese, grated 25g
Egg yolk 1no
Cayenne pepper
Nutmeg
Method
1. Melt butter in a pan, add shallots, and cook till translucent, add mushrooms, lime juice and salt.
2. Cook over low heat until the mushrooms release their water into the pan and then the water evaporates and the mushrooms are soft. Remove the pan from the heat and set it aside.
3. Peel eggs, and cut them in half lengthwise. Remove the yolks. Crush the yolks with a fork and stir them into the mushroom mixture.
4. For mornay sauce Mix all sauce ingredients and cook on slow fire and mix with mushroom mixture.
5. Adjust seasoning. Stuff mixture into egg white. Cover stuffed eggs with sauce.
6. Place in the oven
Boiled Vegetable
Ingredients
Potatoes, peeled & diced 100g
Carrots, diced 50g
Zucchini, diced 50g
Beans, diced 50gends
Olive oil to taste
Parsley for garnish
Salt and pepper to taste
Method
1. Boil, or steam all the vegetables in salted water
2. Combine al vegetables in a pan
3. Season with olive oil. Add Seasoning. Sprinkle parsley
4. Serve hot or cold
Potatoes, peeled & diced 100g
Carrots, diced 50g
Zucchini, diced 50g
Beans, diced 50gends
Olive oil to taste
Parsley for garnish
Salt and pepper to taste
Method
1. Boil, or steam all the vegetables in salted water
2. Combine al vegetables in a pan
3. Season with olive oil. Add Seasoning. Sprinkle parsley
4. Serve hot or cold
Pommes Allumettes
Ingredients
Potatoes 400g
Oil for frying
Seasoning
Method
1. Peel and cut potatoes into fine strips.
2. Wash well and dry in a cloth.
3. Fry in hot deep fat until golden brown.
4. Season lightly and serve.
Potatoes 400g
Oil for frying
Seasoning
Method
1. Peel and cut potatoes into fine strips.
2. Wash well and dry in a cloth.
3. Fry in hot deep fat until golden brown.
4. Season lightly and serve.
Consommé Xevier
Ingredients
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
finely Chop Parsley1 tbsp
Egg 3no
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning.
7. Beat eggs & pour into soup and add herbs.
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
finely Chop Parsley1 tbsp
Egg 3no
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning.
7. Beat eggs & pour into soup and add herbs.
Stewed Vegetable
Ingredients
Tomatoes, diced 200g
Basil 10g
Water
Zucchini squash, sliced 100g
Yellow squash, sliced 100g
Salt Pepper
Method
1. Add ingredients and bring to slow boil'
2. Reduce heat, cover and cook about 20 minutes until vegetables are tender.
Tomatoes, diced 200g
Basil 10g
Water
Zucchini squash, sliced 100g
Yellow squash, sliced 100g
Salt Pepper
Method
1. Add ingredients and bring to slow boil'
2. Reduce heat, cover and cook about 20 minutes until vegetables are tender.
Oeuf Farci
Ingredients
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Fruit Salad
Ingredients
Mixed fruit Cut into dice or slice 400g
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
Mixed fruit Cut into dice or slice 400g
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
French Green Salad
Ingredients
Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml
Method
Rub salad bowl with peeled garlic clove. Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.
Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml
Method
Rub salad bowl with peeled garlic clove. Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.
French Fries
Ingredients
Potatoes cut into strips 400g
Oil for deep frying
Salt to taste
Method
1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer
4. Place potato strips in a single layer in hot oil; fry in hot oil for about 4 minutes, or until golden brown and tender.
5. Drain the French fries on paper towels
Potatoes cut into strips 400g
Oil for deep frying
Salt to taste
Method
1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer
4. Place potato strips in a single layer in hot oil; fry in hot oil for about 4 minutes, or until golden brown and tender.
5. Drain the French fries on paper towels
Portuguese Egg
Ingredients
Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g
Method
1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours
Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g
Method
1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours
Oeuf Benedict
Ingredients
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.
Consommé Brunoise
Ingredients
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Reboil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.
Carrot Vichy
Ingredients
Carrots 400g
Water 600 ml
Olive oil 1 tbsp
Butter 6 tbsp
Brown sugar 2 tsp
Salt to taste
Parsley, finely chopped for garnish
Method
1. Peel and cut the carrots into 2-inch slices
2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and salt, 6 tablespoons of butter and water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes or until tender.
3. Drain the extra liquid (if any) garnish with parsley
Carrots 400g
Water 600 ml
Olive oil 1 tbsp
Butter 6 tbsp
Brown sugar 2 tsp
Salt to taste
Parsley, finely chopped for garnish
Method
1. Peel and cut the carrots into 2-inch slices
2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and salt, 6 tablespoons of butter and water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes or until tender.
3. Drain the extra liquid (if any) garnish with parsley
Spanish Omelet
Ingredients
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other side.
8. Serve hot.
Beetroot salad
Ingredients
Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
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