Tygroupa's Blog

CHEESE STICKS

Ref flour-200g
Milk powder-25g
Yeast-7g
Sugar-7g
Salt-7g
Fat-5g
Chilli flakes-10g
Parmesan-30g

Procedure:

1.make a stiff dough with all the ingredients except the parmesan.
2.ferment for till double in size,knock back and divide in to 30 portions.rest for further 10 minutes
3.on the table sprinke litle grated cheese and make very thin strands.arrange on a try and brush with a light egg wash.prove for another 15 minutes .
4.bake at 210 deg c for around 15 minutes and dry out at 150 deg c

BAKED CHEESE CAKE

Hung curd-225g
Castor sugar-75g
Lemon zest-1/2
Vanilla essence-2ml
Corn flour-5g
Salt-2g
Egg-1no
Yolk-1no
Fresh cream-50ml
Lemon juice-5ml
Biscuit crumbs-60g
Pdr sugar-15g
Melted butter-15ml

Procedure:

1.line five ring moulds with aluminium foil.mix biscuit crumbs,pdr sugar and ad in melted butter fill this mix equally in the five moulds and press it tight.put in oven till the mix is light golden brown in color.
2.in a bowl cream the hung curd till lump free add in sugar,corn flour,lemon zest,vanilla ,salt.blend till smooh scrape down the sides.
3.add in egg,yolks little at a time and mix scrape down the sides do not overmix.
4.add in cream and lemon juice.
5.pour mix in to the moulds and bake with waterbath at 160 deg c for 25-30 minutes or till the mixture is set.cool down and demould
Glaze the top and serve with fresh whipped cream and a fruit based sauce

Consomme:
All students please find out 15 consomme garnishes and add to your journal.

Poulet Sauté Maryland:

Ingredients:

Chicken 1kg

MARINADE:

Salt 8gm
Pepper 3gm
Mustard 5gm

COATING:

Seasoned flour 50gm
Egg wash 1no
Bread crumbs 100gm
Mixed herbs 10gm
Cherry tomatoes 4no
Bacon rasher 4no
Creamed corn 50gm
Cooking plantain 1no
Egg yolk 1no
Parsley ½ sprig
Refined flour 10gm
Baking soda 3gm
Demi glaze 200ml
Oil for frying

Method:
Pre-preparation:

1) Prepare fresh bread crumbs and flour with mixed herbs.
2) Clean, joint and debone chicken.
3) Prepare espagnole with the bones.
4) Marinate the chicken
5) Make a batter with creamed corn, egg, baking soda and flour.
6) Peel and cut plantain into 4 pieces.
7) Trim and roll bacon rasher and secure with toothpicks.

Preparation:
1) Coat chicken with flour and egg wash and bread crumbs.
2) Prepare garnish. Dust plantain in flour and fry lightly.
3) Fry spoon full of corn fritter.
4) Tightly sauté bacon pieces, grill tomatoes.
5) Fry chicken in hot oil until golden brown.

Presentation:
On a large plate arrange chicken and garnish neatly serve hot with demi glaze.

Standard:
Tender and juicy pieces of chicken crisp and golden brown in colour. Attractively arranged and garnished around. Serve hot with demi glaze.

Pommes Marquis:

Ingredients:
Potatoes 250gm
Eggs 1no
Butter 15gm
Tomato puree 30gm
Salt 5gm
White pepper powder 5gm

Method:
1) Reduce the tomato puree into a dry paste (no mixture).
2) Prepare mashed potatoes as for duchess potatoes.
3) Stir in the reduced tomato puree. Mix thoroughly.
4) Pipe out on a greased baking tray in a pyramidal shape.
5) Bake in the oven until brown at 205 deg Celsius.

Gazpacho

Ingredients:

Cucumber 25gm
Tomato 200gm
Onion 50gm
Capsicum 50gm
Garlic 6-8flakes

STEPS:

1 Prepare all vegetables and cut roughly
2 Puree all ingredients, strain and chill with ice cubes
To Serve:
Ladle soup into cups and float a slice of cucumber topped with brunoise of cucumber, tomato and capsicum. Serve cold preferably chilled.

Standard:

Chilled soup, thin consistency, reddish brown in colour, refreshing taste and flavour.

Paella

Ingredients:

Rice 200gm
Olive oil 50ml
Onion 300gm
Garlic 4-6flakes
Saffron 1gm
Carrot 30gm
Peas 30gm
Capsicum 30gm
Tomato 30gm
Spicy sausages 1No
Chicken joints 100gm
Medium prawns 100gm
Clams 6-8No
Mussels 4-6No
Salt to taste

Pre-Preps

1. Cut vegetables into dices and blanch. Cut sausages diagonally.
2. Season chicken joints. Shell and de-vein the prawns.
3. Wash and scrub clams and mussels.

Method

1. Wash and drain rice. Heat olive oil, sauté garlic, onions and then sausage followed by rice and chicken.
2. Mix well. Add sufficient water and stock to cook the rice. Add meat, seafood and vegetables as and when depending on how long it takes to cook.
3. Season and flavour with saffron.

To Serve:

Ensure that rice is hot and serve from the skillet.
Standard:
Rice must be yellow in colour and flavoured with saffron. Texture must be a bit sticky. Meat, seafood and vegetables should contribute to taste with flavour and colourful appearance of the dish.

Spanish Omelet

Ingredients:
Small potatoes 300gm
Onions 200gm
Eggs 3No
Salt 10gm
White pepper powder 10gm
Oil for deep frying

Pre-preps:

1. Peel and slice potato medium thick
2. Peel and slice onion. Sprinkle salt. Squeeze dry.
3. Beat the egg white and yolk to form a foam. Season with salt. Add pepper powder.

Method:

1. Heat oil and then deep fry the potatoes.
2. When they are half done add the sliced onion and continue to fry till onions are golden brown.
3. Drain from the oil and add to the beaten egg. Allow to soak for 15-20 min.
4. Take an omelette pan and grease with some oil. Pour the egg-potato mixture and spread evenly.
5. Allow to cook on a slow fire. Then complete the cooking in the oven or under the salamander.

Spanish Wreath

Ingredients:

Refined flour 250gm
Yeast 10gm
Sugar 10gm
Fat 10gm
Salt 8gm
Onions 1medium size
Red chilli flakes few
Cumin powder 1/2tsp
Red/yellow peppers finely chopped

Method

1. Chop the onions finely. Roast chilli flakes.
2. Make a dough using all the above ingredients. Rest the dough for 30min.
3. Knock back the dough and divide into 30 small portions. Keep it for intermediate proving.
4. Take 3 portions. Make strands, plait them. Make a wreath with the plait. Place on a greased tray. And sprinkle the chopped peppers.
5. Prove, bake at 250C for 10-12min and grease with fat.

Empanadas:

Ingredients

Refined flour 100gm
Powder sugar 15gm
Margarine 60gm
Chilled water to mix
FILLING:

Cake crumbs 100gm
Mixed nuts 50gm
Jam 50gm
Chocolate -Fudge icing 1lt
Egg 1No
Pear 50gm
Apple 50gm

Steps:

1. Make a short crust pastry dough. Allow it 2 rest.
2. Mix cake crumbs, nuts, jam and fruits. Divide into 4 portions.
3. Divide short crust pastry into 4 equal portions.
4. Roll out each portion into a square. Apply fudge icing in centre. Place filling and fold it into an envelope
5. Serve with crème anglaise.

Yorkshire pudding

Ingredients

Egg-1no.
Refined flour-75g
Salt-5g
Milk-125ml
Water-25ml
Fat-30g

Procedure-
1.beat egg till frothy add into the refined flour,salt mix with a whisk.
2.add milk in a thin stream while you keep whsking the mixture.
3.rest the mix for half hour in a cool place covered with a cling film.
4.add in cold water and mix .
5.set the oven to 220 deg c,in a patty tin put fat(1 shell 5 g fat)and place in the oven let it become very hot .
6.pour the mix into the patty tin and bake at 220 deg c for 15 mins,bake for further 10 minutes
At 200 deg c.demould and serve hot

Albert pudding

Ingredients:

Butter or margarine-75g
Pdr sugar-75g
Egg-75g
Vanilla-2ml
Refined flour-70g

Procedure
-Creaming method
-Pour the mixture in to greased baba moulds.place on a tray,fill the tray with hot water and place in the oven.bake at 160 deg c for 25-30mins.the pudding should be moist.

-Serve with a berry compote or a jam sauce