Cooking Plus HomeDecor

June 25, 2019September 16, 2019

Delicious Apple Fritter

An Apple fritter is a type of pastry consisting of batter which has been filled with apple slices and the combination of batter and apple gives an awesome taste.

Although fritters also consists of some meat in place of fruits and breadcrumbs in place of batter.Thus it is eaten in many different forms and in different parts of the world.It is a very popular dish all around the globe.Main ingredients used in making apple fritters are apples, light beer and eggs.

Recipe Of Apple Fritter

Cooking time for Apple Fritter dish is 4-6 minutes and it Serves 4 peoples

Ingredients To Make Apple Fritter

(1) Plain all purpose or self raising flour 100 g/4 oz or 1 cup in American

(2) salt pinch or pinch in American

(3) Egg 1 or 1 in American

(4) Light beer or white grape juice 225 ml/8 fl oz or 1 cup in American

(5) Olive corn or salad oil 2 tbsp or 3 tbsp in American

(6) To fry:

Deep oil or fat

(7) fruit:

apple slices

(8) To coat :

Flour approximately 2 tbsp or 3 tbsp in American

Method

Use either flour depending on whether a thin or puffy batter is preferred.

Blend the flour with the salt, egg and a little of beer.Beat well until a smooth mixture,then gradually add the remaining beer.Pour the oil into the batter just before coating the food and blend well. Heat the oil or fat to 175°C/345°F,or until the cube of the day old bread turns golden in just under a minute.

Coat the fruit with a very little flour , then dip in the batter.Hold over the bowl so any excess batter drops back.Fry for 4 to 6 minutes until crisp and golden.Drain on absorbent paper (kitchen towels) and serve.

Variation In Preparing This Dish

Omit the beer and use milk or milk and water instead.The oil can be reduced to 1 tablespoon.

June 25, 2019May 10, 2021

Fried Chicken

History of Fried Chicken

Scottish people were the first to make fried chicken by deep frying the chicken in fat and it was without seasoning.There were in traditions in west African people to deep fry chicken in palm oil long ago.In American south the enslaved Africans and African Americans combined the Scottish frying and west African seasoning techniques.

Recipe

Yield : 50 Portions EACH PORTION : ½ chicken on 2 oz ,sauce with 2 strips bacon and fritter

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Step One To Prepare Fried Chicken

Ingredients

INGREDIENTS	QUANTITY
Chickens , whole seasoned flour: Bread flour Salt Pepper	25 (2 ¼ to 2 ½ lb ea) 2 lb to taste to taste

Method

1. Disjoint and clean chicken.Season flour with salt and pepper and use to dredge chicken.

Step Two To Prepare Fried Chicken

Ingredients

INGREDIENTS	QUANTITY
Eggs whole milk bread crumbs	6 1 qt 2 lb

Method

2. Prepare egg wash by beating eggs in bowl and adding milk.Dip floured chicken in egg wash,then in bread crumbs, following standard breading procedures.

Step Three To Prepare Fried Chicken

Ingredients

INGREDIENTS	QUANTITY
Salad oil	1 qt

Method

3. Place chicken in ¼ in hot oil in heavy skillets.Fry until golden brown on both sides
.Remove and complete cooking in sheet pans or roast pans in 350° F oven.

Step Four To Prepare Fried Chicken

Ingredients

INGREDIENTS	QUANTITY
Cream sauce (recipe is given below)	1 gal

Method

4. Prepare cream sauce

Step Five To Prepare Fried Chicken

Ingredients

INGREDIENTS	QUANTITY
Bacon slices cooked crisp Corn fritters Powdered sugar	100 50 for fritters

Method

5. To serve ladle 2 oz .Cream sauce on plate or platter and make ring of tomato sauce outside around cream sauce..Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle corn fritter with powdered sugar and place on plate with chicken.

VARIATIONS: Serve fried chicken on chicken gravy.Garnish with rice fritter sweet potato croquettes and bacon.

FRIED CHICKEN VIRGINIA: Serve on tomato sauce garnished with grilled ham and mushroom caps.Use Virginia ham, if available.

NEW ENGLAND STYLE: Serve on light chicken gravy ; do not color gravy.Garnish with slices of fried salt pork and glazed tiny onions.

WITH SOUR CREAM GRAVY: 2 parts chicken gravy , 2 parts sour cream ,season with vinegar to taste

VERMONT STYLE: Serve on chicken gravy. Garnish with baked tomato and Canadian Bacon.

CREAM SAUCE NO 1 (LIGHT)

Recipe

INGRE DIENTS for	1 gal+	3 gal+	5 gal+
Butter Or marg arine Bread flour Milk Salt	6 oz 6 oz 1 gal 1 tbsp	1 lb 1 lb 3 gal 3 tbsp	1 lb 12 oz 1 lb 12 oz 5 gal 2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

Recipe

INGRED IENTS for	1 gal+	3 gal+	5 gal+
Butter Or marg arine Bread flour Milk Salt	8 oz 8 oz 1 gal 1 tbsp	1 lb.8oz 1 lb.8oz 3 gal 3 tbsp	2 lb.10 oz 2 lb.10 oz 5 gal 2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

Recipe

INGRE DIENTS for	1 gal+	3 gal+	5 gal+
Butter Or marg arine Bread flour Milk Salt	12 oz 12 oz 1 gal 1 tbsp	2 lb 2 lb 3 gal 3 tbsp	3 lb 6 oz 3 lb.6 oz 5 gal 2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

June 25, 2019November 19, 2020

Fish And Chips

Introduction To Fish And Chips

Fish and chips originated from England and it is a take away dish in England.It is a hot fried dish which is fried in batter.

Recipe Of Fish And Chips

Ingredients

Cooking Time: 3-6 minutes Serves 4

(1) Portions of cod,hake,plaice (flounder of dab) or sole or other fish 4 or 4 in American

(2) Flour 25 g/1 oz or 1/4 cup in American

(3) Salt and pepper to taste or to taste in American

(4) For the batter coating:

Flour 100 g/4 oz or 1 cup in American

(5) Egg 1 or 1 in American

(6) Milk 150 ml/¼ pint or 2/3 cup in American.

(7) Water see method below 2-3 tbsp or 3-4 tbsp

(8) To fry:

deep oil or fat

(9) To garnish :

Lemon slices or wedges 4-8 or 4-8 in American.

(10) Parsley sprigs

Method To Make Fish And Chips

Use plain (all purpose) flour or self raising flour if you prefer a light puffy batter.

Wash then dry the fish well.Mix the 25 g/1 oz (1/4 cup) flour with a little salt and pepper.Lightly coat the fish with the seasoned flour; this helps the batter adhere to the fish.

Blend all the ingredients for the batter in a large mixing bowl-use the greater amount of water for thin fillet of fish,such as plaice or sole,where a lighter is required.Heat the oil or fat to 180°C/350°F.A cube of day old bread should take 1 minute to turn golden colored. The frying basket must be heated in the oil or fat to prevent the batter sticking.

Put the fish into the batter turn with two forks or spoons.Lift the fish above the bowl and allow any surplus batter to drop back into the bowl.

Lower the fish into the hot oil or fat and fry steadily for 3 to 6 minutes ,depending upon the thickness of the fish.If frying thicker portion of the fish (i.e cod steaks),then lower the heat very slightly after the initial browning of the batter.

Lift the fish from the oil or fat,hold the frying basket over the fryer or saucepan for a few seconds to allow any surplus oil or fat to drop back,then drain on absorbent paper(kitchen towels).Garnish serve with potato chips,opposite,and ,tartare sauce (recipe given below)

Tartare Sauce

Recipe Of Tartare Sauce

Ingredients

(1) Hard boiled (hard cooked) eggs 2 or 2 in American.

(2) Mustard powder 1-2 teaspoon or 1-2 teaspoon in American.

(3) Olive or salad oil 2 tbsp or 3 tbsp in American.

(4) Vinegar 2 tbsp or 3 tbsp in American

(5) Salt and pepper to taste or to taste in American.

(6) Double heavy cream 5 tbsp or 1/2 cup in American

Method

Rub the eggs through a sieve ,or put into a food processor or liquidizer (blender) until smooth.Do not over process,otherwise they become sticky.Tip into a bowl and gradually blend in the other ingredients.

VARIATIONS

Use single light or whipping cream instead of double cream.

Potato salad sauce : Use 4 tbsp or 5 tbsp in American sieved cooked potatoes with the eggs.

Halve a garlic clove and rub round the bowl in which the dressing is made.

Fennel salad sauce: Although nowadays fennel is often considered as a delicious imported vegetable,it was grown in a great deal in Britain in the past.The finely chopped leaves can be added to the sauce or to a mayonnaise,together with the little of the chopped white root.This is a perfect dressing for cold fish.

Tartare sauce: Gherkins (sweet dill pickles), parsley and cappers can be added to this sauce.

For the tartare sauce

Add 1 tablespoon chopped parsley ,2 tbsp or 3 tbsp in American chopped capers to salad sauce given above.

June 22, 2019November 19, 2020

Fillet Of Flounder

Fillet is a french word which means thread or strip.In french it is spelled filet.Fillet of flounder is the meat of the fish cut away from the body of the fish lengthwise from one end of the fish to the backbone .

Recipe

Step One To Prepare Fillet Of Flounder

Ingredients

Yields: 10 portions Each Portion: 1 fillet, 3 oz. noodle cake

(1)Fillets of flounder flattened and trimmed 10 (large)

(2) Salt to taste

(3) Pepper to taste

(4) Fine fish farce (recipe is given below) 5-1/3 oz

(5)Fish stock 1 pt

Method

(1) Season each fillet of flounder with salt and pepper.Spread about 1 tbsp fine fish farce over each fillet; fold in two.Place in buttered pan.Pour in fish stock.

(2) Cook over low heat for 10 to 15 minutes.

Step Two To Prepare Fillet Of Flounder

Ingredients

Noodle cakes (recipe given below) 10

(2) Shrimps cooked diced 4 oz

(3) Mornay sauce (recipe given below) 1¼ pt

(4) Dry sherry wine 4 oz

Method

(3) Remove fillet from sauce pan .Place each fillet on noodle cake(recipe given below) on a heated platter.

(4) Reduce juices in sauce pan by boiling for a few minutes.Add the diced shrimp.Stir in mornay sauce and wine.Add a pinch of salt and cayenne pepper.

(5) Pour this sauce over fillet of flounder and glaze in oven at 500°F or under broiler or salamander.

Noodle Cakes

Recipe

Step One To Prepare Noodle Cakes

Ingredients

Yield: 10 cakes

(1) Fine egg noodles 4 oz

Method

(1) Break noodles in small pieces (1 to 2 inches in length).Cook in boiling salted water for 7 to 8 minutes or until tender.Wash in cold water and drain well.

Step Two To Prepare Noodle Cakes

Ingredients

Eggs whole 3

(2) Milk 8 oz

(3) Flour 4 oz

(4) Salt 1/4 tsp

Method

(2) Break eggs in to stainless steel bowl and whip lightly.Add milk and mix well.

(3) Add flour and salt to egg mixture and mix batter smooth.Incorporate cooked, drained noodles and blend thoroughly.

(4) Fry in butter at medium temperature.Use small egg pans.Measure a 3 oz ladle of batter for each noodle cake.Cook until golden brown on both sides.Remove to trays or baking pans and hold for service.Keep warm.

Fish Farce

Recipe

Ingredients

1 bunch (1 cup of chives ) chopped

800 grams cod fillet

2 tsp salt

2 onion

2 eggs

6 tbsp plain flour or oats

150 gm carrotsPepperOlive oilButter

Method

1. Fine Chop the chives and set it aside. 2. In a food processor blend fish fillet and salt util you have a coarse farce.In case you don’t have a food processor chop the fillet with a knife.3. Add egg,plain flour, onions and a bit of cracked peppers and blend the farce in the food processor again.Stir the chives and grated carrots into the farce.

Mornay Sauce

Recipe

Ingredients

Milk 2 cups

All purpose flour 4 tablespoons

Butter 4 tablespoons

Onions minced 2 tablespoos

Grated swiss cheese 3 tablespoons

Bay leaf 1 or any dried herb rosemary,basil or thyme.

Parmesan cheese grated or any other cheese available 3 tablespoons

All purpose heavy whipping cream 2 tablespoons

Method

Add milk,bay leaf and onions in a sauce pan full boil it.Turn the heat off and cool it for 10 minutes and then strain it.

Melt butter over low heat in a sauce pan and then add flour and cook it until light brown.

Add milk and butter slowly and stir it using a metal whisk until mixture begins to boil.Season it with pepper and salt according to your taste.

By stirring constantly cook it over low heat for about 10 minutes.

Add grated cheese and mix it well until cheese become melted and the sauce becomes thick.Turn off as it becomes thick and as it cools it become more thick.

June 22, 2019November 18, 2020

Curried Chicken

This Delicious Curried Chicken Is So Easy To Make

This curried chicken is really easy to make and it is prepared within 30 minutes.

Your family will not believe that this dish is being served right from your kitchen because this is a delicious dish as that of restaurant and healthy as like that a Mother prepares for her family.This curry will impress even the pickiest of the eaters.

After eating this your family will be thinking that either you have ordered it from a restaurant or you have taken some cooking lessons because it tastes so amazing.

Recipe

Yield : 50 Portions EACH PORTION :4 oz chicken , 4 oz , sauce

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon ° tbsp=tablespoon

Step One To Prepare Curried Chicken

Ingredients

INGREDIENTS	QUANTITY
chicken meat cooked boned skinned	12 lb

Method

Cut each leg in 4 pieces and each single breast in 4 pieces

Step Two To Prepare Curried Chicken

INGREDIENTS	QUANTITY
Onions chopped fine Butter Bread flour Curry powder	2 lb 1 ½ lb 1 ½ lb 1 ¾ oz

Method

2. Melt butter. Saute onions in butter until transparent.Add flour, curry powder and cook for 10 minutes .Do not brown.

Step Three To Prepare Curried Chicken

INGREDIENTS	QUANTITY
Chicken stock hot Light cream hot Salt	6 qt 1 qt as needed

Method

3. Add hot stock and cream gradually, stirring until thickened and smooth.Season to taste with salt.

4. Reheat chicken meat in stock it was cooked in and drain well.

5. Place heated chicken in pans ; pour sauce to cover generously in each pan. shake pan to mix sauce well with chicken without stirring .

6. Heat in oven. Bake at 350° F . for 10 to 15 minutes .Serve hot.

Curried chicken is a delicious chicken dish.It is very famous because of its taste.Lots of people like to have curried chicken in their dinner so we take extra care in introducing the best chicken recipes in terms of taste and health.

June 22, 2019November 19, 2020

Classic Pot Roast

Classic Pot roast is a braised beef dish prepared by giving brown color to roast size beef pieces before slow cooking the meat.

Recipe

Step One To Prepare Classic Pot Roast

Ingredients

Scale lb=pound pt=16 ounce oz= 1 ounce tsp=teaspoon

YIELD: 50 portions EACH PORTION :4 oz meat, 2 oz sauce

INGREDIENTS	QUANTITY
Bottom round trimmed and tied , 5 to 6 lb, pieces Salad Oil	18 lb 1 pt

Method

1. Brown meat on all sides in 8 oz hot oil in fry pan or skillet.Remove meat to brazier or heavy pot. Pour oil from meat into sauce pot and add 8 oz more oil.

Step Two To Prepare Classic Pot Roast

Ingredients

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots Medium dice Bread flour Beef stock Hot Tomatoes chopped fine Bay leaf Thyme ground	1 lb 8 oz 4 oz 1 lb 5 qt 1 no.2 ½ can 1 ½ tsp

Method

2. Add onions,celery,carrots:saute 15 minutes .Blend in flour and cook for 10
minutes.If roux is too thick add more oil.Add hot stock,stir until thickened and
smooth.Add tomato , juice seasoning and mix well.

Step Two To Prepare Classic Pot Roast

Method

3. Pour sauce over meat.Cover and cook at 400 degree F for 2 1/2 hours or

4. Remove meat from sauce.Strain sauce and adjust seasoning .If necessary.

5. Cut meat across grain.Serve 4 oz portion of meat with 2 oz ladle of sauce.

Classic pot roast is a delicious beef dish which if properly prepared by following a genuine pot roast recipe will prove to be very healthy and delicious.

So we tried our best to introduce to our readers the best recipes made by professionals and the dishes made by following these recipes will be very tasty,healthy and economical as well because cooking is the balance of mixed herbs and spices that appeals to your taste buds.

June 22, 2019September 15, 2019

Chocolate Souffle

Chocolate souffle is a French dish and it was developed in eighteenth century by a french chef Marie Antoine Creme.

Souffles were extremely popular in the late Victorian and Edwardian eras.Good dark chocolate was becoming available and this was used to give a smooth texture as well as a good taste to the mixture.

Recipe Of Chocolate Souffle

Ingredients

Cooking Time: few minutes

The jellied souffle should be well above the top of the dish, so that it looks rather like a hot souffle that has risen well.Cold souffles can be frozen but tend to lose their light delicate texture.Use within a month.

The souffle could be flavored with a little Tia Maria (coffee liqueur)or creme de cacao (dark chocolate liqueur) in place of some of the water.

Method

Prepare an 18 cm/7 inch souffle dish by tying a buttered collar of paper around the dish to stand well above the top rim

Break 100 g/4 oz plain chocolate (4 squares cooking chocolate) into pieces, melt in a basin (bowl) over hot water or in a microwave cooker. Put (5 tbsp) cold water in a basin, sprinkle 15 g /½ oz (2 envelopes) gelatin on top, dissolve over hot water.Separate 4 large eggs.Beat the yolks with 50 g/2 oz (¼ cup) caster sugar and ¼ teaspoon vanilla essence (extract) until thick and creamy over a pan of hot water. Add the melted chocolate and dissolved gelatin to the egg yolk mixture.

Allow to cool and set to the consistency of a thick syrup.Whip 300 ml / ½ pint ( 1¼ cups) double (heavy) cream in one bowl and 3 egg whites in a second bowl.Blend 25 g/1 oz (2 tbsp) caster sugar with the egg whites.Fold the cream, then the egg whites into the chocolate mixture.

Spoon into the souffle dish.Allow to set. Carefully remove the paper collar with the help of a palette knife.Decorate with more whipped cream and grated chocolate and /or hazelnuts.

June 22, 2019November 19, 2020

Beef Rouladen In Bergundy Sauce

Beef rouladen was originated from Germany and is made of sliced beef with vegetables and pickles in it

Recipe

Scale : lb=pound pt= 16 ounce oz= 1 ounce tbsp=table spoon

qt=32 ounce

YIELD : 20 portions EACH PORTION: 2 rolls

Step One To Prepare Beef Rouladen

Ingredients

INGREDIENTS	QUANTITY
Bottom round ,trimmed	5 lb

Method

Slice beef in 2 oz pieces (3 inch by 4 inch).Flatten with cleaver.

Step Two To Prepare Beef Rouladen

Ingredients

(1) Bacons chopped 1 lb

(2) Lean raw smoked ham scraps chopped 1/2 lb

(3) Ground beef 1/4 lb

(4) Onions chopped sauteed 5 oz

(5) Eggs beaten 4

(6) Fine dry crumbs 1½ pt

(7) Parsley chopped 2 tbsp

(8) Sweet pickled strips thin 40

Method

2. Combine bacon,ham,ground beef ,onions,eggs,bread crumbs and parsley; mix well.

3. Put 1 oz filling and 1 pickle strip on each piece of meat.Roll up and secure with toothpicks.

Step Three To Prepare Beef Rouladen

INGREDIENTS	QUANTITY
Seasoned flour: Flour Salt Pepper Salad oil	for dredging to taste to taste for browning

Method

4. Dredge rolls in seasoned flour.Brown on all sides in hot oil.Place browned rolls in baking pan.

Step Four To Prepare Beef Rouladen

INGREDIENTS	QUANTITY
Sauce Brown sauce (re cipe of brown sauce is given below this recipe). Dry red wine Tomato puree Garlic cloves, minced Garlic cloves,minced Garlic cloves,whole	2 qt 8 oz 8 oz 2 2 3

Method

5. Combine all sauce ingredients and blend ;pour over rolls.Cover tightly ;braise at 350° F. 1 ½ hours or until meat is tender.Turn once during braising.Strain sauce and serve over rouladen.Serve 2 rouladen per portion.

Brown Sauce

Recipe

Step One To Prepare Brown Sauce

Ingredients

Scale lb=pound oz=1 ounce qt=32 ounce

YIELD: 5 qt

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots medium dice Butter or margarine or other fat agent Bread flour	1 lb 1/2 lb 1/2 lb 10 oz 10 oz

Method

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Prepare Brown Sauce

INGREDIENTS	QUANTITY
Brown stock hot Tomato puree( re cipe given below this recipe) Bay leaf ,whole salt Pepper	5 qt 8 oz 1 to taste to taste

Method

3. Add hot brown stock and Tomato puree stirring until slightly thickened and smooth

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Basic Brown Stock

Recipe

YIELD: about 4½ gallon

Step One To Prepare Brown Stock

Ingredients

(1) Beef bones 25 lb

Method

(1) Review preparation of stock.Cut bones with meat saw.

(2) Place the bones in a large roasting pan and brown in preheated oven at 375° F.

(3) Turn bones occasionally to brown uniformly.

(4) Remove bones from pan and place in stock pot.

Step Two To Prepare Brown Stock

Ingredients

Water to cover about 6 gallons

Method

(5) Drain fat from pan and reserve.

(6) Deglaze roast pan with part of water to dissolve crusting.

(7) Cover bones cool water and deglazing liquor and bring to a boil.

(8) Reduce heat and simmer 3 hours.

Step Three To Prepare Brown Stock

Ingredients

Mirepoix:

Onions 2 lb

Celery 1 lb

carrots 1 lb

tomatoes canned 1/2 no.10 can

Bay leaves 3

Thyme 1 tsp

Peppercorns crushed 1 tsp

cloves whole 6

parsley stems

Method

(9) saute vegetables for mirepoix in reserved fat until browned.

(10) Add mirepoix,tomatoes,spices,herbs to stock.

(11) Simmer for an additional 3 hrs.

(12) strain through china cap and cheesecloth.

(13) Vent and cool.Refrigerate.Use as required.

June 19, 2019November 20, 2019

Tasty and Easy Sherry Trifle Recipe

This sherry trifle recipe is a genuine recipe made by professional chefs and the ingredients used to prepare this trifle are eggs,milk,light cream,Vanilla pod (bean) etc

Sherry Trifle Recipe

Cooking time: 10-15 minutes Serves 6-8

Ingredients In Sherry Trifle Recipe

For the custard :

(1) eggs 2 or 2 in American

(2) egg yolks 3 or 3 in American

(3) Milk 300 ml/½ pint or 1¼ cups in American

(4) single light cream 450 ml/¾ pint or scant 2 cups in American

(5) Caster sugar 50 g/2 oz or 1/4 cup in American

(6) Vanilla pod (bean) 1 or 1 in American

(7)For the base :

Small sponge cake 6-8 or 6-8 in American

(8) Raspberry jam 4 tbsp or 5 tbsp in American

(9) Sweet sherry 150 ml/¼ pint or 2/3 cups in American

(10) Almonds blanched and flaked 25 g/1 oz or 1/4 cup in American

(11 )Ratafias (see recipe below) about 18 or 18 in American

(12) To decorate :

Double (heavy) or whipping cream 300 ml/ ½ pint or 1 ¼ cups in American

(13) Maraschino or glace (candied) cherries about 8 or about 8 in American

(14) Angelica,cut into leaves about 16 or about 16 in American.

(15)Almonds blanched 25 g/1 oz or 1/4 cup in American

Method

Blend the eggs and egg yolks with the milk,cream and sugar.Pour into the top of the double saucepan, or into a heat proof bowl standing over a pan of water.Add the vanilla pod (bean).Allow the water to simmer gently. and stir until the custard coats the back of the wooden spoon.Remove the vanilla pod.

Meanwhile split the sponge cakes and sandwich together with the jam.Put into a glass serving dish.and soak with the sherry.Add the flaked almonds and half the ratafias.Pour the warm custard over the sponge cakes.Place a plate over the bowl to prevent the formation of a skin as a custard cools.

Whip the cream until it just holds its shape; do not over whip.Spread or pipe over the custard base, completely covering this.Decorate with the remaining ratafias,the maraschino or or glace (candied) cherries , with leaves of angelica and the blanched almonds.Chill well before serving.

June 18, 2019January 4, 2020

Chicken Pot pie

Chicken pot pie is an excellent pot pie dish which comprises of chicken meat, chicken veloute,chicken dumplings,vegetables and peas.

Recipe

Yield : 50 Portions EACH PORTION : 3 oz ,cooked meat ,5 oz ,sauce and 1 dumpling

Step One To Prepare Chicken Pot pie

Ingredients

INGREDIENTS	QUANTITY
chicken meat cooked boned skinned	10 lb

Method

1. Cut each chicken leg in 4 pieces and each single breast in 4 pieces.

Step Two To Prepare Chicken Pot pie

INGREDIENTS	QUANTITY
Potatoes, parisienne, pieces Carrots parisienne pieces Pearl onions medium Frozen peas, cooked	200 200 50 2 ½ lb

Method

2. Cook each vegetable separately in boiling , salted water ;drain.

Step Three To Prepare Chicken Pot pie

INGREDIENTS	QUANTITY
Chicken veloute (recipe given below) Dumpling (recipe given below)	8 qt 50

Method

3. Reheat chicken meat in chicken stock or vegetable liquor.Drain chicken meat and combine with vegetables and veloute , stirring gently to prevent breaking of chicken in small pieces

4. Serve uniform portions in casseroles and top with dumpling.

(5) Melt butter in saucepan ,stir in flour to make a smooth roux.Cook roux slowly for 5 to 6 minutes.;do not brown.

6. Slowly whip in stock until thickened and smooth.Check seasoning.Continue to cook sauce for 30 minutes.

7. Strain and reserve for intended usage.

VARIATIONS: With the addition of cream, the above sauce becomes a supreme sauce.With the addition of egg yolks and lemon juice it becomes sauce Allemande.

Note: veloute may also be prepared with fish stock or veal stock but then would be specifically be identified as fish veloute

Dumplings

Recipe

Step One To Prepare Dumplings

Ingredients

Yield: about 30 dumplings Each portion: 1 oz dumpling

Cake flour 1 lb

(2) Baking powder 4 tsp

(3) Salt 1 tsp

Method

(1) Combine and sift flour, baking powder and salt

Step Two To Prepare Dumplings

Ingredients

Milk about 1 pt

(2) Parsley ,chopped (optional) about 2 tbsp

Method

(2) Add about 1 pt milk and mix lightly.Do not over mix.Consistency should be slightly softer than biscuit dough.

(3) Drop 1 oz portions from spoon NO 40 scoop about 1 in apart in hot thickened sauce.Cover and cook for 20 to 25 minutes.Toggle panel: Configure Rich Snippet