Potage Leopold/ potage la semoule

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Potage Leopold

Preparation Time:

2 minutes

Served with:

Cooking Time :

25 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Off white

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Onions

60

gm

1

In a thick bottomed pan heat butter added with oil.

2

Semolina

100

gm

2

Add sliced onion & sweat.

3

Potatoes

200

gm

3

Add diced potatoes, followed by semolina.

4

White stock

1lit

4

Cook without changing the colour.

5

Bouquet garni

5

Add white stock & bouquet garni.

6

Salt & pepper

to taste

6

let the soup simmer for 20-25 minutes.

7

Milk

150

ml

7

Mash the potatoes, strain if required.

8

Season with salt & pepper.

9

Finish with milk & cream & serve hot

Note: Same soup can be made using milk boiled added with semolina,

bouquet garni & seasoned with salt & pepper.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

Aubergine Farcies

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Aubergine Farcies

Preparation Time:

25 minutes

Served with:

Cooking Time :

2 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Eggplant(small)

4

pieces

1

Wash & cut the baby egg plants on the top to make a lid.

Stuffing

2

With the help of carving knife, cut open & remove seeds from

2

Mushrooms

150

egg plants making them hollow from inside.

3

Butter

25

3

Blanch in boiling water added with salt. Remove & baste with

4

Onions

1 small

oil or butter.

5

Shallots

1 small

4

Duxelles mix- in a thick bottomed pan heat butter,add chopped

6

Garlic

2 cloves

onions,shallots & garlic followed by chopped mushrooms.

7

parsley

a little

5

Season & mix chopped parsley.

6

Fill the emptied tomatoes with the duxelles mix & apply oil.

7

Gratinate in salamander to brown the top of stuffing.

8

Put on the lids again & garnish with fresh parsley. Serve hot.

Note:

Aubergines/ eggplant can be stuffed with desired stuffing

following same procedure.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

Tomate Farcies

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Tomate Farcies

Preparation Time:

25 minutes

Served with:

Cooking Time :

2 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Rust red

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Tomatoes

4

pieces

1

Wash & cut the tomatoes on the top to make a lid.

Stuffing

2

With the help of carving knife, cut open & remove seeds from

2

Mushrooms

150

tomatoes making them hollow from inside.

3

Butter

25

3

Duxelles mix- in a thick bottomed pan heat butter,add chopped

4

Onions

1 small

onions,shallots & garlic followed by chopped mushrooms.

5

Shallots

1 small

4

Season & mix chopped parsley.

6

Garlic

2 cloves

5

Fill the emptied tomatoes with the duxelles mix & apply oil.

7

parsley

a little

6

Gratinate in salamander to brown the top of stuffing.

7

Put on the lids again & garnish with fresh parsley. Serve hot.

Note: -

farcies means stuffed. Same process can be applied to aubergine

farcies(stuffed brinjals) etc.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

POMMES ROSTI

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

POMMES ROSTI

Preparation Time:

25 minutes

Served with:

Cooking Time :

10 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Practical Cookery, 10th Edition; Page - 481.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Potatoes

400 gm

1

Allow 100 gm unpeeled potatoes per portion.

2

Butter

50 gm

2

Parboil in salted water or steam for approximately 5 minutes.

3

Salt

3 gm

3

Cool, then shred in large flakes on a grater.

4

Pepper

1 gm

4

Heat butter in a frying pan; Add potatoes, season lightly with salt and pepper

5

Press the potatoes together and cook on both sides until brown and crisp.

6

7

NOTE

The potatoes can be made in a 4 portion cake or in individual rounds.

Derivatives:

1 Add sweated chopped onions

2 Add sweated lardons of bacon

3 Use 2 parts of grated potato to 1 part grated apple

Pommes rosti = Swiss Potato cakes

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

ROAST VEGETABLES

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

ROAST VEGETABLES

Preparation Time:

5 minutes

Served with:

Cooking Time :

25 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Practical Cookery, 10th Edition; page - 455.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Red onion

1

1

Peel the vegetables, cut the onion into 8 pieces, the peppers into half, de-seed

2

Red pepper

1

and cut each into approximately 4-6 even pieces. Cut the courgettes into 2 cm

3

Yellow pepper

1

x 1 cm batons.

4

Courgette 1 pc

200 gm

2

Place all vegetables into a suitable roasting dish, sprinkle with the olive oil and

5

Aubergines

150 gm

balsamic vinegar.

6

Garlic - chopped

10 gm

3

Season lightly with salt and pepper.

7

Olive oil

15 ml

4

Sprinkle with rosemary and basils.

8

Balsamic Vinegar

15 ml

5

Place in a pre-heated oven at 1800C for approx 15 minutes.

9

Fresh rosemary - chopped

2 gm

6

Serve immediately.

10

Fresh basils - chopped

2 gm

11

Black mill-pepper

2 gm

NOTE

12

Salt

2 gm

These vegetables may also be chilled and served with a salad as a starter.