TERRINE OF FISH AND SMOKED SALMON

serves two small tunnel terrine moulds

Herbed Yoghurt warm upto approx. 70 o C 480 gms 280 gms 11 Yoghurt and cream mixed with leaves dissolved gelatine cool down and mix in a mixer with 50 gms Chopped Parsley, yoghurt shall be green in colour

Smoked Salmon and Fish place on a buttered baking tray 500 gms fillet of local fish (white, flat fish), top with chopped shallots, season with salt and pepper, sprinkle with Noilly Prat and glaze under salamander cool down and wrap each fillet totally with 200 gms thinly sliced Smoked Salmon

Pour a bit of the herbed yoghurt on the bottom of a terrine mould, place a line of fish fillets one overlapping the other, covered with herbed yoghurt, fill the mould continuing with the layers, finish with pouring herbed yoghurt covering the terrine mould with cling film and allow to set in cold storage.

MUSHROOM GALANTINE
500 gms 30 gms 20 gms Cleaned Mushrooms (not washed) with diced Shallots and Oil All ingredients spiced with salt and pepper should be glaced. The glazed mushrooms must be placed on a sieve. (Please halve the large 200 gms spiced Produce a farce in Stephens cutter. Underlay 20 gms 180 gms spoon Spice, add 20 gms Chopped Parsley Egg Yolk and mushroom glaze whipped Cream must be underlaid very carefully with a wooden ones). Allow to cool. Reduce the stock to a glaze deboned, deskinned, demuscled meat of Poularde, meat to be

Underlay the mushroom farce under the poularde farce. The complete substances should be rolled in plastic foil to form a tube. Poach in chicken at a temperature of 80 o C.

TOMATO SPINACH SHRIMP TERRINE

TOMATO MOUSSE 100 gms 40 gms 20 gms 3.5 leaves 40 gms 30 ml 100 gms 250 ml MOUSSE OF SHRIMPS 300 gms 200 gms 7 leaves 30 ml 250 ml Juicy grilled Shrimps will be added by cold Fish Veloute Gelatine Chicken Stock Whipped Cream. Add salt and pepper tomato flesh, depiped and skinned Tomato Ketchup Tomato Juice Gelatine Tomato Puree Chicken Stock Tomato flesh, without pips and skin, diced Whipped Cream

Mix the shrimps with veloute in Stephens cutter. Strain through fine sieve, add chicken stock with dissolved gelatine. Underlay the cream and season. Take terrine and lay on plastic foil 100 gms Add Blanched Spinach leaves. Lay out covering the inside of the terrine. half the tomato mousse, alternating with shrimp mousse. Let cool overnight. Remove from terrine. Glaze slightly with jelly and portion with electric knife.

TERRINE OF SMOKED SALMON AND POMFRET

Production Weight: 2.8 kgs 800 gms 20 gms 5 kg Smoked Salmon cut into equal slices Butter Pomfret Salt, Pepper 1 lit 50 ml 200 ml 15 gms PREPARATION: Debone pomfret, season with salt and pepper, place on buttered tray, sprinkle with Noilly Prat and glaze in salamander, allow to cool. The fish stock with cream must be reduced by half in volume, and add the dissolved gelatine. The cooled pomfret fillets must be covered individually with smoked salmon slices. Two terrines must be laid out with salmon slices. Now lay the pomfret (covered with salmon) in the terrine so that, when sliced, each slice has a pattern representing scales of fish. Add the cream gelatine to bind the slices of fish. For cooling weigh the terrine down. Pomfret Stock (unsalted) Noilly Prat Cream Gelatine

GALANTINE OF POULARDE
Debone 2 pieces of poularde, each 1.7 kgs from the back. Place on tin foil so that it can be rolled in such a way that the legs cover the breast. Season with salt and pepper. FILLING: Mix in cutting machine 300 gms 40 gms 300 ml 200 gms Alternately 250 gms seasoned fillets of chicken breast (cooled). Add Egg Yolks and Whipped Cream, depending on the temperature of the farce. Lay Blanched String Beans, lengthwise, in the breast of poularde. lay Blanched and lengthwise sliced carrots (to match size of beans) Stir 200 gms with slowly in chicken stock at 78 o C. diced homemade Goose liver terrine to the farce. Stuff the breast farce and form to galantine. Sew the breast closed and simmer

SALAD OF TOMATOES CUCUMBER CAPSICUM

with 1000 ISLAND DRESSING 1000 ISLAND DRESSING Production Weight: 650 gms 300 gms 50 gms 10 gms 10 gms 50 gms 50 gms 50 gms 50 gms Yoghurt (20 % fat content) Tomato Ketchup Chili Sauce Lemon Juice Orange Juice Liquid Cream Cubes of Red Capsicum Cubes of Green Capsicum Mix all ingredients, season with salt and pepper and freshly grated horseradish SALAD: Serves: 10 Marinate in vinegar, oil, salt, pepper and sugar 400 gms 600 gms 200 gms Sliced Cucumbers Tomato Segments Green Capsicum Julienne Dress each portion with 25 gms 1000 island dressing Garnish with ketchup

CREAM OF CARROT SOUP WITH ORANGES

200 ML Orange Juice reduce till nearly all the fluid is evaporated fill with 1 lit Vegetable Stock add and cook in stock 1 kg Carrots, carefully cleaned, sliced taste with rind of orange, salt, pepper and orange juice add 200 ml Cream mix to a soft puree

QUAIL CONSOMME WITH LEG OF QUAIL

QUAIL CONSOMME roast to a light brown colour 3 kgs 4.5 lit. Quail and chicken bones, add cold water, bring to boil, defoam and degrease and allow to simmer for 3 hours, strain and allow to cool down Mince roughly 800 gms Quail and chicken meat (deboned legs) mix with 3 150 gms 100 gms 200 gms 150 gms 1 1 bunch 1 bunch 1 flake 4 Egg whites Mushrooms Celeriac Leeks Carrots Onion, halved, roast to black Thyme Liveche Garlic unpeeled Peppercorns boil up slowly and allow to simmer for 1.5 hours, strain through table cloth with a pinch of ground pepper and chopped garlic LEG OF QUAIL 1 piece per person debone the leg from the top, push the meat from the foot part to the thigh season part, the bone will like a handle now, shape the meat to a ball, with salt and pepper, cover with alu foil. Cook in quail consomm, remove the alu foil before serving the legs, each one in a soup cup.

ROAST BREAST OF CHICKEN with COCONUT YOGHURT CHUTNEY SAUCE & CAPSICUM
Serves: 10 10 pieces 60 gms Breast of Chicken, 150 gms each, saut in Oil brush the breast with 40 gms Melted Butter roast at low temperature (130 o C) to light golden colour in 50 gms Butter roll immediately in coconut flakes (the breasts have to be covered with coconut all round) sprinkle with 100 gms blanched green capsicum julienne

YOGHURT CHUTNEY SAUCE: glaze without taking colour 20 gms 20 gms Flour in Butter fill with 100 ml 400 ml Coconut Milk and Strong Chicken Stock simmer for 20 min and strain add 150 gms 80 gms Whipped Yoghurt Mango Chutney cut into small julienne season with salt and Orange Juice.

ALMOND LYCHEE TART

PASTRY CREAM: boil 450 ml 500 ml 400 gms 1 piece Milk with Cream and Sugar, add Vanilla Pod

mix 50 ml 120 gms 80 gms Milk and Egg Yolks and Cornflour strain this mixture in hot milk/cream/sugar fluid and mix ALMOND MOUSSE: beat together 300 gms 300 gms 300 gms 50 gms Butter and Sugar, add finely grated Almonds and Cornflour

mix carefully and underlay with 180 gms 60 ml 650 ml Eggs Rum Pastry Cream

TART: (18 cm dia) arrange in a baking dish 400 gms Puff Pastry fill with 260 gms 340 gms Almond Mousse Lychee bake at a temperature of 180 o C with open chimney

CAPSICUM STUFFED WITH COTTAGE CHEESE

100 gms Capsicum (red, green & yellow), wash remove the kernels and cut brunoise mix with 400 gms 4 leaves 100 gms Cottage Cheese Gelatine soaked and dissolved warm in Yoghurt, seasoned with salt, pepper and chopped parsley wash and hollow out 4 to 6 nos longish Capsicums stuff with the cottage cheese mixture and keep in the cold storage overnight. Cut slices with electric knife

PARSLIED CHICKEN BREAST AND LEG

reduce 150 ml 1 White Wine and branch of Thyme until all liquid has evaporated add 1 lit Chicken Stock and reduce to 50 % soak 1 leaf Gelatine in ice cold water, dissolve in the reduced chicken stock allow to cool down and taste with 60 gms freshly chopped Parsley, salt pepper, garlic and a little white wine

dice equally 280 gms 280 gms Breast of Chicken Leg of Chicken (deboned) add to the parsley gelatine stock and underlay carefully, fill in a terrine mould and allow to set overnight (mould should be closed) Glaze the slices with chicken stock and garnish with Watercress