Altitude No. 7 - Supplement

asl aviation group internal newsletter

n°7 - summer 2015 - supplement

Ireland

the cheese gradually encourages a smooth fondue.

5. O nce smooth, stir in Kirsch (cherry brandy), pepper and nutmeg.

6. P lace on the table over an open flame, spear with fondue forks, dip, swirl and enjoy the team work!

These cooking times are only a guide and are based on a steak that is about 2.5cm or 1’’ thick. Thicker steaks will need a longer cooking time, and thinner steaks less.

Rare: 1-2 minutes each side – rest for 6-8 minutes Medium rare: 2-2.5 minutes each side – rest for 5 minutes

England

Medium: 3 minutes each side – rest for 4 minutes Well done: 4.5 minutes each side – rest for 1 minute Use braai tongs, not a fork, to turn the meat. A fork will make holes in the meat, and you might lose some juice.

Famous Champ Potato

After the first turn of the meat, you may start salting, spicing or basting the meat.

Ingredients

Serve with a traditional side dish of Mieliepap with Chakalaka, which is white cornmeal with stewed tomatoes.

• 1kg potatoes • 1 ½ cup chopped scallions • 1 cup milk • 3 tablespoons butter • salt to taste Recipe 1. Boil the potatoes in salt and then remove skins.

2. E ither dry potatoes or put them back in the pot to ensure water evaporates and they are dry.

Serves 4 - To accompany roast beef.

3. Mash the dry potatoes well.

Recipe

4. Simmer the chopped scallions in the milk for a couple of minutes and add the butter into the mixture.

1. Heat oven to gas mark 7/ 425F/220C

5. A dd the scallion, milk and butter mixture into the mash potatoes and mix.

6. I f you want you can add extra milk but ensure the mixture does not become too moist.

7. If needed, reheat until it is nice and hot.

How to Serve Many Irish eat Champ on its own serving it hot without any garnish. Three possible alternatives are: 1. C hop three medium tomatoes into small pieces and spread over the Champ. Garnish the tomatoes with olive oil and a little salt.

2. Put the Champ on individual plates and serve with a lightly salted poached egg.

3. Serve it as the potato part of your main meal.

Thailand

Yorkshire pudding

2. Sift 75g plain flour into a mixing bowl and make a well in the centre.

3. Break an egg into the well and with an electric hand whisk, beat into the flour.

4. Gradually incorporate 75ml of milk and 55ml of water.

Massaman Beef Curry

5. Season with salt and pepper.

Recipe

6. Measure a dessert spoonful of beef dripping (from your roasting beef) into each hole of a 12 bun baking tray, or three tablespoonful’s into the roasting tin. Transfer to the preheated oven for 5 to 15 minutes or until the oil is piping hot.

1. Scoop the thick coconut cream from a can of coconut milk and set aside.

7. A fter 15 minutes remove the beef from the oven and leave it to rest.

8. R emove the pudding tray/tin from the oven and quickly pour the batter into the hot fat and return to the oven for 20-30 minutes. It is ready when the pudding has risen and has become golden and crisp.

Switzerland

South Africa

2. Bring 4 cups of water, ½ pound of beef and 3 tablespoons of whole raw peanuts to a boil for about 5 minutes, skimming the scum from the surface in the process.

3. L ower heat to medium and continue to cook at a low boil uncovered for approximately one hour. Remove from heat and set aside.

4. Separately bring one medium sized potato cut into 1 inch cubes to boil in enough water to cover over for approximately 20 minutes until just slightly under cooked. Then drain the water and set the potatoes aside.

5. W hile the beef is cooking, prepare the homemade Massaman Curry Paste. Heat oil in a large wok over medium heat, add 3-4 tablespoons of Massaman curry paste and cook briefly until fragrant.

6. Add the coconut cream set aside earlier and fry until it begins to separate while stirring constantly.

7. Add the boiled beef and peanuts in its broth and the remainder of the coconut milk from the can.

Fondue

Serve 4 - the more people, the better.

Ingredients 1 clove garlic, halved • 350ml white wine • 1 tsp lemon juice • 800g fondue cheese (400 gruyère / 400 vacheron, grated • 4 tsp cornstarch • 1 small glass of kirsch • pepper, nutmeg • 600-800g bread diced Recipe 1. In a small bowl, coat the cheeses with cornstarch and set aside.

2. Rub the inside of the ceramic fondue pot (caquelon) with the garlic, then discard.

3. O ver medium heat, add the wine and lemon juice and bring to a gentle simmer.

4. Gradually stir the cheese into the simmering liquid. Melting

Braaivleis Recipe Braaing the perfect steak assumes that the actual steak that you are braaing is of a high quality.

The steak should be at room temperature by the time it goes onto the fire.

You need copious amounts of extremely hot coals. If, and this is preferable, you are making a real fire with real wood, make a big fire from the outset. One can also use charcoal.

Steaks should be done medium rare. Meat needs to “rest” a bit after the braai, before you eat it. This gives the juices in the meat the opportunity to settle down, and not all run out when you cut the meat.

8. Then add 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, 2 tablespoons of tamarind water, 1 inch piece of cinnamon stick, 6 whole Thai cardamom seeds cracked and dry roasted, potatoes, and ¼ large white onion cut into pieces.

Bring to a boil.

9. Reduce the heat to low and cook for 10 minutes. Then adjust seasoning with fish sauce, palm sugar, and tamarind water to taste.

To Serve

The curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with a crusty loaf of Sourdough bread or roti with pickled ginger or cucumber relish as condiments.

This curry will go well with a glass of good Bordeaux wine and is even better the next day, reheated. So make a double portion and freeze any left overs.

Scotland

France

5. Pour over enough water to cover the content of the pan and let it simmer on low heat for a while.

6. W hen the meat is half-cooked (approx. in 1,5 hours, but it may take longer depending on the type and quality of the beef ) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You’ll probably have to add some more water too, (2-3 cups).

The Paul Bocuse Fried Egg Haggis

Serves 1 - Preparation time: 6 minutes - Cooking time: 4 minutes

A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926.

Ingredients

Be aware that this recipe includes lungs and windpipes and other things that don’t tend to appear in recipe books.

2. Pour three drops of vinegar in the pan, then two tablespoons of water.

Ingredients

3. I n a bowl, separate the egg white from the egg yolk (keep the yolk in the shell) .

1 sheep’s pluck. i.e. the animals heart, liver, and lungs • cold water, as required • 1 sheep’s stomach (empty) • 1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal) • 1-2 tablespoons salt • 1 level tablespoon freshly ground black pepper • 1 tablespoon freshly ground allspice • 1 level tablespoon of mixed herbs • 8oz finely chopped suet • 4 large onions, finely chopped • butchers thread, as required, to close the ends • 1 needle (not to be eaten) Recipe

9. Beat up a small egg.

Recipe

10. A dd a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).

1. Grease a pan with an oiled paper napkin.

250g/9oz swede/turnip, cut into quarters • 200g/7oz unsalted butter • 1 tbsp double cream • salt and freshly ground black pepper • 450g/1lb potatoes, quartered Recipe 1. B ring a pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.

2. Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

3. B ring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.

4. Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

To Serve Cut the haggis open and place 200-250g/7oz-9oz into the centre of each of four serving plates. Spoon the neeps and tatties alongside.

India

5. W hen it starts to whiten add the egg yolk and cook for three minutes.

6. Enjoy!

Paul Bocuse is a French chef who is among the most famous in the world. One of the masters of traditional and haute cuisine, he is a pioneer of ‘nouvelle cuisine’ and has three Michelin Stars since 1965.

Hungary

Chicken Makhani / Chicken Tikka Masala Ingredients

2 large boneless, skinless chicken breasts (preferably organic) • 2 tbsp butter (for basting) For Marinade

3. F inely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

Ingredients

11. Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

4. When water starts to simmer in the pan, pour the egg white.

2. Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

For the Neeps and Tatties (Turnip and Potato)

8. B ring the soup to the boil and add the pinched noodles dough, it needs about 5 minutes to get cooked.

For the pinched noodles:

1 egg • olive oil • vinegar • water

1. W ash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

4. Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle.

Place the haggis in boiling water and simmer for approximately 3 hours.

7. W hen the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

½ cup full-fat yogurt • ½ tsp salt • 2 tbsp ginger-garlic paste • ¼ tsp garam masala • 1 tbsp lemon juice • 1 tsp kashmiri (or deggi) chili powder • 1 tbsp mustard oil (you can use any vegetable oil instead)

Goulash Serves 4 Ingredients 600g beef shin or shoulder, or any tender part of the beef cut into 2×2 cm cubes • 2 tablespoons lard • 2 medium onions, chopped • 2 cloves of garlic • 1-2 carrots, diced • 1 parsnip, diced • 1-2 celery leaves • 2 medium tomatoes, peeled and chopped, or 1 tbsp. tomato paste • 2 fresh green peppers • 2-3 medium potatoes, sliced • 1 tablespoon Hungarian paprika powder • 1 teaspoon ground caraway seed • 1 bay leaf • ground black pepper and salt according to taste • water Pinched noodles are added to goulash in Hungary. In Hungarian it is called “csipetke” comes from the word “csípni”, meaning pinch in English, referring to the way of making this noodle.

Ingredients 1 small egg • flour • a pinch of salt • about 1 teaspoon water Recipe

For Gravy 2 tbsp unsalted butter • 2 tbsp vegetable oil • 2 tbsp ginger-garlic paste • 1 tsp chopped green chilis • 1 ½ tsp kashmiri (or deggi) chili powder • 1 tbsp salt • 2 cinnamon sticks • 1 cup tomato sauce • ½ tsp garam masala powder • 1 tbsp sugar • ½ tsp dried fenugreek leaves (kasoori methi) • ½ cup fresh cream Recipe 1. C ut the chicken into 1-inch chunks. Mix all the marinade ingredients together. Apply to chicken pieces. Refrigerate for 3 to 4 hours.

2. Grill the chicken for 2 minutes on one side until you see nice grill marks. Turn onto other side and grill 2 minutes longer.

Baste the chicken with the butter and set aside.

3. H eat the butter and oil in a saucepan, add the cinnamon sticks. Then add the ginger-garlic paste and chopped green chilis. Cook for 2 minutes.

4. A dd the garam masala, chili powder, and salt. Cook for another minute.

1. H eat up the lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.

5. Th en add the tomato paste and 1 cup water. Bring to a boil, reduce heat, and simmer for 10 - 15 minutes. The liquid should reduce and you should be left with thick gravy.

2. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.

6. A dd the sugar and the kasoori methi (fenugreek leaves).

Cook for 2 - 3 minutes more.

3. A dd the beef cubes and sauté them till they turn white and get a bit of brownish colour as well.

7. A dd the cooked chicken pieces. Simmer on low heat for 5 - 10 minutes. Add the cream and heat for a minute.

4. The meat will probably release its own juice. Let the beefcubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper and the bay leaf.

The chicken tikka makhani, with its blend of exotic spices, richness and exquisite taste; embodies the ASL spirit of unity in diversity, in how different teams from different ethnicities come together to deliver a product which is rich in quality, caring in its interactions, precise in its delivery and always makes the customer come back for more!