Scotch Egg

Ingredients                                                   

Eggs hard-cooked 4no

Sausage 200g
R. flour 100g
Eggs, beaten 2no
Fine bread crumbs 100g
Oil for frying

Method

1. Peel eggs and set aside. Divide sausage into 4 portions.

2. Roll each egg in flour and with hands press a portion of the sausage around each egg.

3. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs.

4. Heat vegetable oil

5. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

Legume de beurre

Ingredients                                                                          

Carrot 100g
French beans 100g
Turnips 100g
Peas 100g
Seasoning

Method

1. Peel and wash the vegetables and cut into dice (except peas), cook slightly in salted water , refresh
2. Toss in butter and add seasoning.

Pommes noisette

Ingredients                                                                

Potatoes large , peeled and washed  200g
Butter  100g
Salt to taste

Method

1. Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water. 
2. Melt butter in a large pan until it sizzles. 
3. Drain potato balls and add to the pan.
4. Sprinkle with salt, cover tightly, and cook slowly. 
5. Stir the potatoes from time to time and brown gradually. 
6. When they are done, they will be a uniform golden color, soft and soaked in the butter.

Poulet Sauce Chasseur (Chicken Chasseur)

Ingredients                                                    

Chicken  8 pieces

Butter  30g

Olive oil  30ml

Mushroom, sliced  200g

Shallots  75g

Refined Flour  30-40g

White Wine  50ml

Demi Glaze  100ml

Tomato Puree 50ml

Salt and Pepper to taste

Parsley for garnish

 

Method

1. In a  cooking pot melt half  butter and  half olive oil and  brown the chicken until golden on all sides.
2. Sprinkle with salt and pepper and remove from pan. Drain off the pan drippings, and then return it to low heat and add the butter and  oil.
3. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally until the mushrooms are softened.
4. Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the white wine and demi glaze and stir in the tomato paste.
5. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes.
6. Garnish  with chopped parsley.