Poached Fish :-

Ingredients – Fish-  8oogm, Bayleaf – 2nos., Black pepper whole- 6-7nos., S&P- To taste, Garlic – 25 gm, Lemon juice- 25ml, Dill leaves – Few Sprig

Method- Firstly, de-skin & de-bone the fish and cut into desired shape.

Wash it nicely and then marinate with salt, pepper, lemon juice and fine chop garlic and leave it on room temperature for half an hour.

Then boil the water with salt, lemon juice, bayleaf and black pepper whole then dip the fish into the boiling water for 9-10 minutes. Check it doneness.

Serve hot with the garnish of dill leaves,lemon wedges and sauce.

Poached egg- A poached egg is an egg that has been cooked by poaching method in simmering liquid for longer time.

Ingredients – Egg – 8nos., Lemon juice/vinegar – Few drops, S&P – To Taste.

Method –

Firstly, boil the water with salt and vinegar.

When water gets boil, suddenly slow the temperature then add breaking egg into simmer liquid.

Cook for sometime at simmer temperature and then take out from water.

Check the seasoning and serve hot with sauce.

Hollandaise sauce-

Ingredients – Egg Yolk- 5nos., Butter- 5oogm, Crushed Peppercorn – 8nos., Lemon juice- Few drops, S & P - To Taste.

Method – Firstly melt butter in a pan and keep it aside.

Add egg yolk and whisk.

Place the pan in a double boiler and whisk the egg yolk till thickness is form. Then gradually add the melted butter till it gets blended and forms a smooth sauce. Add lemon juice.

Add crushed peppercorn and vinegar in a pan and check the seasoning.

Fruit Salad

Ingredients – Apple- 100gm, Grapes- 50gm, Papaya- 50gm, Banana - 100gm, Pomegranate- 100gm, Pears – 100gm,Fresh Cream – 300ml, Honey – Few Drops.   

Method – Firstly, collect all the fruits and cut into dice shape.

Then take fresh cream add sugar or honey and mix nicely into fruits.

Garnish with cherry, pomegranate and with a sprig of mint leaves.

Serve cold to the guest.

RITZ PILAF –

INGREDIENTS – RICE-450GM, BUTTER- 50G, CARROT – 50G, MUSHROOM – 50G, BELL PEPPER-50G, F.BEANS-50G,ONION – 25G, BAYLEAF- 1-2NOS., BLACK PEPPER WHOLE- 6-7NOS, CHICKEN BROTH(OPTIONAL)-1TSP, SALT- TO TASTE, W.P.POWDER-TO TASTE, PARSLEY(CHOP)-GARNISH.

METHOD- Firstly collect all the vegetables peel and wash it and cut into mecidoine shape.

Finely chop the onion then take a degchi, add butter and melt it, add bayleaf, black pepper whole and browned it.

Add chop onion, brown it then add all vegetables and sauted it for few minutes, then add rice and toss it for 2mins .

Add water and salt and cover with the lid.

Leave it for cooking on simmer temperature for 25-30 minutes or until rice becomes tender.

Stir frequently until they soften.

When the rice is done, closed the range.

Check the seasoning.

Garnish with chopped parsley and serve hot.        

OEUF FLORENTINE :

INGREDIENTS- EGGS-8NOS., BUTTER-50GM, MILK-50ML, SPINACH-250GM, FRESH CREAM- 150ML, SHALLOT-50GM, GARLIC-5GM,  PARMESAN CHEESE-50GM, NUTMEG POWDER-1PINCH

METHOD – Firstly, take an egg and poached it into salted water. Cook till done.

-         In the meanwhile, make florentine sauce.

-         Heat the pan, add fine chop garlic and browned it

-         Then add chopped spinach and cook it for sometime

-         When cooked, add fresh cream and grated cheese into spinach, and mixed it nicely.

-         Add salt and white pepper powder. Check the seasoning.

-         After then, pour the florentine sauce over the poached egg and add grated cheese over it

-         And baked under the salamander till golden brown in colour.

-         Serve hot

Green Salad –

Ingredients- Cucumber, Carrot, Onion, Tomato, Green chilly, Lemon wedges.

Poached Fish :-

Ingredients – Fish-  8oogm, Bayleaf – 2nos., Black pepper whole- 6-7nos., S & P- To taste, Garlic – 25 gm, Lemon juice- 25ml, Dill leaves – Few Sprig

Method- Firstly, de-skin & de-bone the fish and cut into desired shape.

Wash it nicely and then marinate with salt, pepper, lemon juice and fine chop garlic and leave it on room temperature for half an hour.

Then boil the water dip the fish into the boiled water for few minutes. Check it doneness.

Serve hot with the garnish of dill leaves and sauce.

Poached egg- A poached egg is an egg that has been cooked by poaching in simmering liquid

Ingredients – Egg – 8nos., Lemon juice/vinegar – Few drops, S&P – To Taste.

Method –

Firstly, boil the water, add salt and vinegar.

When water gets boil, suddenly slow the temperature then add breaking egg into simmer liquid.

Cook for sometime at simmer temperature and then take out from water.

Check the seasoning and serve hot with sauce.

Hollandaise sauce-

Ingredients – Egg Yolk- 5nos., Butter- 5oogm, Crushed Peppercorn – 8nos., Lemon juice- Few drops, S & P - To Taste.

Method – Copy with TOC.

Fruit Salad

Ingredients – Apple- 100gm, Grapes- 50gm, Papaya- 50gm, Banana - 100gm, Pomegranate- 100gm, Pears – 100gm,Fresh Cream – 300ml, Honey – Few Drops.   

Method – Firstly, collect all the fruits and cut into dice shape.

Then take fresh cream add sugar or honey and mix into fruits.

Garnish with cherry, pomegranate and with a sprig of mint leaves.

RITZ PILAF –

INGREDIENTS – RICE-450GM, BUTTER- 50G, CARROT – 50G, MUSHROOM – 50G, BELL PEPPER-50G, F.BEANS-50G,ONION – 25G, BAYLEAF- 1-2NOS., BLACK PEPPER WHOLE- 6-7NOS, CHICKEN BROTH(OPTIONAL)-1TSP, SALT- TO TASTE, W.P.POWDER-TO TASTE, PARSLEY(CHOP)-GARNISH.

METHOD- Firstly collect all the vegetables peel and wash it and cut into mecidoine shape.

Finely chop the onion then take a pan, add butter and melt it, add bayleaf, black pepper whole and browned it.

Now add chop onion and brown it then add all vegetables and sauted it, then add rice and toss it for 2mins then add water and salt.

Leave it for cooking on simmer temperature for 25-30 minutes or until rice becomes tender.

Stir frequently until they soften.

When the rice is done, closed the range.

Check the seasoning.

Garnish with chopped parsley and serve hot.        

OEUF FLORENTINE :

INGREDIENTS- EGGS-8NOS., BUTTER-50GM, MILK-50ML, SPINACH-250GM, FRESH CREAM- 150ML, SHALLOT-50GM, GARLIC-5GM,  PARMESAN CHEESE-50GM, NUTMEG POWDER-1PINCH

METHOD – Firstly, take an egg and poached it into salted water. Cook till done.

-         In the meanwhile, make florentine sauce and keep it aside.

-         Heat the pan, add fine chop garlic and browned it

-         Then add chopped spinach and cook it for sometime

-         When cooked, add fresh cream and grated cheese into spinach, and mixed it nicely.

-         Add salt and white pepper powder. Check the seasoning.

-         After then, pour the mixed spinach sauce over the poached egg and add grated cheese over it

-         And baked under the salamander till golden brown in colour.

-         Serve hot

Green Salad –

Ingredients- Cucumber, Carrot, Onion, Tomato, Green chilly, Lemon wedges.

Mayonnaise sauce- Write ing. & method from TOC book.

Mayonnaise Sauce

Coleslaw Salad-

Ingredients- Cabbage- 100gm, Carrot- 50gm, Capsicum- 50gm, Mayonnaise Sauce- 50gm, Fresh Cream- 25ml, Salt & W.Pepper Powder- To Taste

Method- This salad consists of finely shredded raw vegetables consists of cabbage, capsicum and carrot with mayonnaise dressing.

Firstly, cut all the vegetables into thin shredding and let chill for sometime.

Then make mayonnaise sauce with the salad oil and egg yolk. Add the seasonings.Whisk mayonnaise ,lemon juice/vinegar, pepper and salt together in a bowl until smooth and creamy. 

Mix the sauce gently to the vegetables  so that all of the shredded vegetables is coated with dressing. 

Add fresh cream for the taste.

Check the seasoning and serve cold.

Scotch Egg –

Ingredients-  Boiled egg- 8nos., Mutton- minced- 800gm , Potato(opt,)-200gm , Mustard- Few Pinch, Oil- For fry, Egg white- 3nos., R.flour- 1tbsp, Bread crumb- 500gm, Rosemary herbs- Few Pinch Salt & Pepper powder- to taste.

Method –

1.      Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 7 to 8 minutes in salted water, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2.  The mutton mince cooked thoroughly by adding fine chop garlic and herb.

3.      Put the minced mutton meat into another bowl with a good mashing of potato, herbs and a pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

4.      One with a small handful of refined flour, and  beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the mutton balls into an oval-shaped pattie.  Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

5.      Roll the meat-wrapped egg, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the breadcrumbs again for good coating.

6.      Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

7.      Serve hot by cutting into longitudinally halves.

Scotch Egg

Stewed Vegetable –

Ingredients – Carrot-50gm, Zucchini- 50gm, Potatoes-50gm, Cauliflower-50gm, Bayleaf-1-2nos., Black Pepper Whole-6-7nos., Tomato Puree- 50gm.

1    Method - Heat the oil in a large pan, add the garlic browned it then add tomato puree and cook. Add all the vegetables, cover and fry over a medium heat for 5minutes, so they start to soften.

2.   Pour the stock and, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender. Sprinkle with the chopped parsley. Serve hot with stew.

Baked Potato –

Ingredients – Baby potato- 800gm, Oil-25ml, S&P- To Taste, Thyme& Basil dry herbs- Few Pinch

Method – Firstly, wash the potatoes and make it dry.

Pierce with the fork poke 8 to 12 deep holes all over so that moisture can escape during cooking and marinate it with the oil, salt and pepper with some herbs and leave it on marinating for few minutes.

After then, bake under oven for 1/2 hour and in the mid do check with the knife for its doneness.

Serve hot.

 Baked Potato