Pommes De Terre "Nature" (Boiled Potatoes)

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.

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

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

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.