Chef`s cook book

MY RECIPE COOK BOOK

NAZZARENO CASHA HEAD CHEF

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INTRODUCTION After long years working experience in various kinds’ kitchens of Malta and abroad I decided to compile a book of healthy recipes. I was apprenticed in 1968 at the COLLEGE OF ARTS SCIENCE and TECHNOLOGY in Malta for four years and I never took my whites off. Some of these recipes are my imagination and I thank those chefs who gave me practical and economic advice, explaining various cooking methods. I am convinced that young chefs to organize their craft knowledge will welcome this book. In this book you can find selection of healthy MENUS and dozens of tasty dishes you can enjoy preparing. For vegetarian persons this book has a selection of recipes on vegetarian principles without being strict. I would like to thank to Mrs. A. Fenech Hygiene Manager and her Team for good training about Hygiene Practices and because of all this I could write basically in my own words the requirements of hygiene in kitchen. Remember, No body is perfect but by practice and experience you can be a good CHEF by creating your own healthy dishes.

Nazzareno Casha Head Chef 2

CONTENTS • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

EGG DISHES STOCKS AND GRAVIES SAUCES SOUPS PASTA DISHES PIZZA RICE DISHES SALAD DRESSINGS SALADS HORS D` EOURVES MAIN DISHES MEAT POULTRY GAME FISH STUFFING VEGETABLES POTATOES BASIC PASTRY PREPARATION LIST OF CHEESES HERBS AND SPICES VEGETARIAN DISHES SANDWICHES FILLINGS VEGETARIAN DESERTS MENU PLANNING SELECTION OF MENUS HYGIENE PRACTICES WINE SPECIAL DIETARY MEALS VOCABULARY OF COOKING TERMS

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EGG DISHES 1. Poached eggs: For good shape poached eggs always use fresh eggs. Put an appropriate amount of water in a pan, add salt and a tablespoon of vinegar. As soon water boils, break eggs not to many, when water boils again remove the pan aside the flame sufficiently to keep it boiling without bubbling. Poach eggs takes about three minutes to cook, but for cold dishes cook for four minutes.

When ready remove the eggs from hot water right away and place in cold water. Place in hot water the cooked egg when needed to heat them up again.

2. Scrambled Eggs: First melt the butter in a pan and add well-beaten eggs, season with salt and white pepper, mix with a spoonful of cream or milk and cook slowly and with a wooden spoon stir the eggs until they are congealed. Remember keep the eggs soft.

3. Eggs in cocottes: Grease individual fireproof china cocottes with butter and break an egg into each, season the egg and cook in a water bath on top of the stove or in the oven for 4-5 minutes.

4. Soft Boiled eggs: Cook the eggs in boiling salted water for 3 to 4 minutes.

5. Medium boiled eggs: Cook the eggs in boiling water for 5 to 6 minutes.

6. Hard boiled eggs: Cook the eggs in boiling water for 8 to 10 minutes, when cooked hold under cold water and carefully remove the shell.

7. French Fried Eggs: Heat oil in a small frying pan, break one egg at a time into the pan, and shape with two wooden spoons and fry. The centre should remain soft.

8. Molded Eggs: Cook the same way as eggs in cocottes. Turn eggs out of the mould and served on pastry cases or croutons.

9. Omelettes: 6

Beat eggs thoroughly adding a spoonful of milk and season with salt and white pepper. Heat oil in the omelet pan, pour in the egg mixture and shake the pan continually until the eggs begin to set. Gather the bulk with a palette toward the pan and accumulate the eggs into elliptical heap at one end. The centre of the omelet must remain soft and the outside to be white not brown. When ready cooked turn the omelet down on a platter.

HOT EGG DISHES IN COCOTTES RECIPES ARE FOR FOUR PERSONS Cocottes are small individual fireproof china pot

Egg in Cocotte Chef’s Style 4 eggs, 15g chopped anchovy fillets, 80g cooked spinach, 40g Ementhal cheese,[grated], pinch of Nutmeg, salt & pepper.

METHOD: Sauté` cooked spinach, nutmeg and chopped anchovies in butter and put the mixture in buttered cocottes, break eggs on lined spinach and cook as described. When cooked sprinkle the grated cheese on top and glaze under a hot grill, and serve.

Eggs in Cocotte Pilatus 4 eggs, 100g cooked white noodles, 60g peeled prawns, 20g grated Parmesan cheese, fresh chopped chives, seasoning.

METHOD: Toss in butter cooked pasta, prawns, and chives and season with salt and pepper. Place in buttered cocotte the pasta and prawns and break the eggs in and cook in normal way. When cooked sprinkle grated cheese on top and serve.

Egg Cocotte Agnes 4 eggs, 40g lean bacon, 40g finely chopped onions, 40g diced skinned deseeded fresh tomatoes, parsley sprigs.

METHOD: Sauté` chopped onions in butter till slightly golden brown colour and add diced bacon and tomatoes and cook for few minutes, drain from fat and put at a side. Break the eggs in buttered cocottes and cover with the mixture and cook for 4-5 minutes. When cooked garnish on top with fresh crispy parsley sprig on top and serve.

Egg Cocotte Corinthian 4 eggs, 80g thin sliced potatoes, 150 ml mushroom sauce, 20 g red sweet 7

Pimentos, chopped chives.

METHOD: Cook sliced potatoes in a frying pan with some butter and oil, when cooked drain well and place in the potatoes in buttered cocottes. Then break eggs in each cocotte and cook in usual way. When ready mask the eggs with mushroom sauce and garnish on top with red pepper strips and chopped chives.

Egg in COCOTTE Mississippi 4 eggs, 20g garden peas, 20g diced cooked carrots, 20g cooked sweet corn, 60g cooked ham, 150 ml cream sauce, seasoning, chopped parsley.

METHOD: Mix cooked rice with peas, carrots and sweet corn and season with salt and pepper. Then place the mixture in buttered cocottes and break in the egg.

Sprinkle the top with cut in strips ham and cook. When cooked coat the eggs with cream sauce, sprinkle chopped parsley on top and serve.

Egg in Cocotte ST. Morizt 4 eggs, 80g chicken livers, 20g chopped onions, 2 tablespoons Brandy, pinch of Tarragon, seasoning.

METHOD: SautĂŠ` onions in butter till golden brown colour and add the diced chicken livers and cook for a while. Then add the Tarragon and Brandy and let it reduce on low heat for few minutes. Pour in the mixtures in the moulds and break in the eggs and cook in normal way. When cooked decorate with fresh parsley sprig and serve.

Egg Cocotte Roman 4 eggs, 20g chopped leeks, 40g chopped onions, 60g sliced fresh mushrooms, 150 ml tomato sauce, fresh chopped basil, seasoning.

METHOD: Cook chopped leeks and onions in some fat until golden brown and add mushrooms and season with salt and freshly ground black pepper. Drain well all fat and arrange the mixture in buttered cocottes, break in the eggs and cook in same way. When cooked pour over the tomato sauce and sprinkle chopped basil on top and serve.

Egg in Cocotte German 4 eggs, 60g cut in strips bacon, 40g Tilsiter cheese, 100g cooked shredded 8

cabbage, pinch of Caraway seeds, seasoning.

METHOD: SautĂŠ` bacon in little butter and add cooked cabbage with a pinch of Caraway seeds and season well with salt and pepper. Place the mixture in buttered cocottes and break eggs on top and cook. When cooked sprinkle grated cheese on top and glaze under a hot grill and serve.

Egg Cocotte Fisher - Man Style 4 eggs, 60g peeled shrimps, 150 ml cream sauce, 40g cut in strips sliced smoked salmon, fresh Dill sprig.

METHOD: Make a base of shrimps in buttered cocottes and break in the eggs, season with salt and freshly ground black pepper and cook in normal way. When cooked coat with cream sauce and garnish on top with smoked salmon strips and fresh Dill sprigs.

HOT EGG DISHES SCRAMBLED EGGS ALL RECIPES ARE FOR FOUR PERSONS

Scrambled Eggs Champignons 8 eggs, 30g butter, 80 ml milk, 125g fresh sliced mushrooms, salt & pepper.

METHOD: Clean and wash the mushrooms thoroughly, slice thinly the mushrooms and fry light golden brown colour in butter. When cooked drain well from fat and mix with prepared scrambled eggs as described. Serve hot.

Scrambled Eggs Village Style 8 eggs, 30g butter, 80 ml milk, 120g canned artichokes hearts, salt & pepper, chopped parsley, 4 round fried croutons.

METHOD: Drain well artichoke hearts and slice thinly. Toss artichokes in little butter and season as desire. Mix artichokes with prepared scrambled eggs and serve on fried croutons, sprinkled with chopped parsley on top.

Scrambled Eggs Davos 9

8 eggs, 30g butter, 80 ml milk, 15g capers, 40g diced bacon, pinch of mixed herbs, salt & pepper.

METHOD: Fry without colouring diced bacon in little fat and drain well from fat, add capers and a pinch of mixed herbs, then fold in the prepared scrambled eggs, adjust seasoning and serve.

Scrambled Eggs du Chef 8 eggs, 30g butter, 80 ml milk, 30g chopped sweet pimentos, 15g anchovy fillets, chopped fresh chives, salt & pepper.

METHOD SautĂŠ` chopped pimentos in little butter and add chopped anchovies, drain well and mix with the prepared scrambled eggs, sprinkle chopped chives on top and serve.

Scrambled Eggs Florentine 8 eggs, 30g butter, 80 ml milk, 60g cooked chopped spinach leaves, pinch of Nutmeg, seasoning.

METHOD Toss cooked spinach in butter, season with salt & pepper and a pinch of ground Nutmeg. Mix spinach with the scrambled eggs and serve.

Scrambled Eggs with Smoked Salmon 8 eggs, 30g butter, 80 ml milk, 60g thinly sliced smoked salmon cut in strips, fresh Dill sprigs.

METHOD Prepare scrambled eggs in usual way and mix the smoked salmon strips gently with the cooked eggs. Arrange on serving plate and garnish with fresh Dill sprig.

Scrambled Eggs Owens’ Style 8 eggs, 30g butter, 80 ml milk, 60g diced bacon, 80g quartered cut mushrooms, salt & pepper, chopped chives.

METHOD Fry gently the bacon without colouring and add the mushrooms and cook for few minutes, drain well from fat and mix with the prepared scrambled eggs.

Arrange on serving plates and garnish with chopped chives on top.

Scrambled Eggs Suisse 8 egg, 30g butter, 80 ml milk, 50g diced deseeded skinned tomatoes, 50g 10

eggplant, fresh Basil sprigs, seasoning.

METHOD Fry diced eggplant in hot fat to a golden brown colour and drain well. Mix diced tomatoes and fried eggplant with the prepared scrambled eggs and arrange on serving plates, garnish with fresh Basil sprig on top and serve.

Scrambled Eggs Gruyere` 8 eggs, 30g butter, 80 ml milk, 60g Gruyere` cheese, salt & pepper.

METHOD Make scrambled eggs in normal way and fold in grated Gruyere` cheese and serve.

Scrambled Eggs Wilder Mann 8 eggs, 30g butter, 80 ml milk, 80g chicken liver, 40g fresh sliced mushrooms, chopped parsley.

METHOD Fry gently the diced chicken liver in little fat until light brown colour then add the sliced mushrooms and cook for few minutes. Drain from fat and served mixed with the scrambled eggs and garnish on top with chopped parsley.

Scrambled Eggs with Poached Oysters 8 eggs, 30g butter, 80 ml milk, 8 poached oysters.

METHOD Place scrambled eggs on serving plates. Garnish with the poached oysters.

HOT EGG DISHES POACHED EGGS ALL RECIPES ARE FOR FOUR PERSONS

Poached Eggs Hungarian 8 eggs, 15g butter, 180g chicken livers, 250 ml Hongroise sauce, 30 ml Brandy, 8 fried croutons, chopped chives.

METHOD SautĂŠ` chicken livers in butter to golden brown colour, then add Brandy and reduce by half, add the Hongroise sauce, bring to the boil and keep at a side warm. Cook the poached eggs as described and place them on fried croutons. Coat the eggs with the sauce and sprinkle chopped chives on top and serve at once.

Poached Eggs Argentine Style 8 eggs, 8 fried croutons, 100g diced fried eggplant, 250 ml Tomato sauce, 11

120g French fried onion rings.

METHOD Prepare poached eggs and place on fried croutons. Coat the eggs with the sauce and garnish on top with fried eggplants, serve French fried onions around the eggs.

Poached eggs Miss Molly Style 8 eggs, 200g peeled shrimps, 30g butter, 350 g cooked spinach leaves, 300 ml cream sauce, Nutmeg, salt & pepper.

METHOD Cook and drain, spinach well and toss in butter season with salt, pepper and Nutmeg. Place spinach on serving plates and arrange the poached eggs on top. Coat the eggs with cream sauce and sprinkle cooked peeled shrimps on top. Serve at once.

Poached Egg du Chef 8 eggs, 8 fried croutons, 250 ml BĂŠarnaise sauce, ground Paprika.

METHOD Place poached eggs on fried croutons and coat with BĂŠarnaise sauce, glaze under a hot grill, then sprinkle ground Paprika on top and serve.

Poached Eggs Madras 8 eggs, 320g cooked Saffron rice, 300 ml Curry sauce, 40g roasted flaked almonds.

METHOD Cook rice in boiling salted water with a pinch of saffron. When cooked cool under fresh running water, drain well. Reheat the rice in a baking dish with a knob of butter. When heated place the rice on serving plates and arrange the poached eggs on a bed of the rice, mask the eggs with Curry sauce and sprinkle on top with roasted nuts and serve.

Poached Eggs Florentine 8 eggs, 500g cooked spinach leaves, 300 ml Mornay sauce, grated Parmesan cheese, 30g butter, Nutmeg, salt & pepper.

METHOD Toss cooked spinach in butter and season with Nutmeg, salt and pepper.

Place spinach on serving plates and arrange cooked eggs on top of the spinach, coat with Mornay sauce and sprinkle grated cheese, put a dash of melted butter on top and glaze under a hot grill.

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Poached Eggs Lucerne 8 eggs, 8 artichokes bottoms, 300 ml BĂŠarnaise sauce, 100g cut in strips pressed ox tongue, 30g butter, seasoning.

METHOD SautĂŠ` artichokes bottoms in butter and season well. Place poached eggs on artichokes bottoms and mask with BĂŠarnaise sauce, garnish with julienne of ox tongue on top and served with Rye bread.

Poached Egg Verde 8 eggs, 8 pastry tartlets, 300 ml Broccoli sauce, grated Ementhal cheese, sprigs of fresh basil.

METHOD Toss broccoli florets in butter and mix with cream sauce. Place poached eggs one by one into pastry tartlets then coat with the sauce and sprinkle with grated cheese, glaze under a hot grill and garnish with basil sprig on top.

Poached Eggs Swiss Style 8 eggs, 8 fried croutons, 120g sliced Swiss cheese, 50g unseeded skinned chopped fresh tomatoes, chopped chives.

METHOD Place poached eggs on fried croutons, put about 15g of Swiss cheese on each egg and glaze under a hot grill or a hot oven. When cheese starts to melt sprinkle chopped tomatoes and chives and glaze for further few minutes until the eggs are light golden brown colour. When ready serve at once.

Poached Eggs Buckingham 8 eggs, 8 pastry tartlets, 100g julienne of cooked ham, 250 ml cream sauce, grated Leicester cheese, fresh sprigs of Dill.

METHOD Place the poached eggs on each tartlet, mask the eggs with cream sauce and sprinkle on top julienne of ham and grated cheese. Glaze under a hot grill or very hot oven until the cheese melts. Decorate the eggs with a sprig of fresh Dill and serve at once.

Poached Eggs Modern style 8 eggs, 120g cooked sliced fresh mushrooms, 240g cooked green noodles, 13

250 ml Red wine sauce, 20g butter, sweet pimentos strips, salt & pepper.

METHOD Toss pasta in butter and add the sliced mushrooms and season with salt and freshly ground black pepper. Arrange the pasta and mushrooms on serving plates and place the poached eggs on top. Coat the eggs with the sauce and garnish on top with criss-cross of sweet pimentos strips.

Poached Eggs Lyonnsise 8 eggs, 200g finely sliced onions, 250 ml cream sauce, 30g butter, chopped parsley, seasoning.

METHOD SautĂŠ` onions in butter and add Cream sauce and chopped parsley, adjust seasoning and simmer for few minutes. Arrange the prepared poached eggs on serving plates and coat with the sauce, decorate the eggs with parsley sprig.

Poached eggs Polonaise 8 eggs, 250g cooked minced lamb [use trimming], 250 ml Demi-glace sauce, 1 tablespoon of white breadcrumbs.

METHOD Prepare poached eggs in normal way and arrange on serving plates and keep at a side warm. Boil the sauce and bind in the minced lamb and simmer for few minutes. Mask the eggs with the sauce and sprinkle on top the breadcrumbs, glaze slightly under a hot grill and serve.

Poached Eggs Mexican 8 eggs, 100g diced pumpkin, 50g unseeded skinned tomatoes, 50g chopped onions, 80g red sweet peppers cut in strips, 10g chopped garlic, fresh mint sprigs, seasoning.

METHOD Fry gently the chopped onions and garlic in olive oil till golden light brown colour, then put sweet peppers and tomatoes and cook for few minutes, after add the diced pumpkin and cook for a while on low heat. Drain fat and coat the prepared poached eggs with the mixture and garnish with mint sprigs and serve.

Poached Eggs Smith style 8 eggs, 8 fried croutons, 100g cooked fresh sliced mushrooms, 250 ml

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Cream sauce, grated Ementhal cheese, smoked salmon strips, seasoning.

METHOD SautĂŠ` mushrooms in butter and season well with salt and freshly ground black pepper. Place the sautĂŠ` mushrooms on fried croutons and arrange the eggs on top, coat the eggs with Cream sauce and sprinkle with grated cheese, glaze under a hot grill and decorate with criss-cross of smoked salmon strips.

Poached Eggs Egyptian 8 eggs, 500g leeks, 500g rough-cut onions, seasoning, chopped parsley.

METHOD Cook leeks and onions in salted water. When tenderly cooked drain well and pass the leeks and onions through a pass puree. Adjust seasoning and keep at a side warm. Cook poached eggs in usual way. Divide the mixture on serving plate equally and arrange the poached eggs on top, sprinkle chopped parsley over the eggs and serve at once.

Poached Eggs Montana 8 eggs, 100g sliced marrow, 250ml Cream sauce anchovy fillets, seasoning.

METHOD Season the flour with ground paprika, curry powder and salt, dip the sliced marrow in some milk and then dip in flour. Fry the marrow in hot fat to a golden brown colour. Arrange the fried marrow on serving plates and place on the cooked poached eggs, coat slightly with cream sauce and garnish on top with criss-cross thin strips of anchovy.

Poached Eggs Chasseur 8 eggs, 8 fried croutons, 250 ml Chasseur sauce, chopped Tarragon.

METHOD Cook poached eggs in normal way and place the eggs on fried croutons.

Mask the eggs with the sauce, sprinkle few chopped Tarragon on top and serve.

Poached Eggs American Style 8 eggs, 8 thick slices tomatoes, 8 fantail king prawns, 250 ml Lobster sauce, seasoning.

METHOD Cut thick rounds of tomato slices and arrange on serving plates. Place poached eggs on the sliced tomatoes and slightly coat with boiled Lobster sauce. Garnish each egg with cooked fantail prawn on top and serve at once.

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Poached Eggs Grandmother Style 8 eggs, 8 slices of eggplant about 1 cm thick, 150 ml tomato sauce, 8 slices of Galbanino cheese, chopped chives.

METHOD Prepare sliced eggplant, dip in milk and then coat with seasoned flour, fry eggplants in hot fat and drain well. Arrange the eggplants on serving plates then place on the poached eggs and coat slightly with tomato sauce. Put a slice of cheese on each egg and glaze under a hot grill until the cheese melts and serve at once.

Poached Eggs Mornay 8 eggs, 8 round fried croutons, 300 ml BĂŠchamel sauce grated Parmesan cheese, 1 tablespoon white breadcrumbs, 15g butter.

METHOD Cook poached eggs in normal way and drain well, place the eggs on fried croutons. Coat with well-seasoned BĂŠchamel which has been mixed with a little grated cheese, sprinkle white breadcrumbs and grated cheese on top and dot with butter. Glaze under a hot grill till lightly golden brown.

N.B. Poached eggs can be served cold, coated with thick Mayonnaise Sauce, Tartar Sauce, Chaudfroid sauce or glazed with Aspic jelly.

HOT EGG DISHES FRENCH FRIED EGGS ALL RECIPES ARE FOR FOUR PERSONS

French Fried Eggs du Chef 4 eggs, 100g dice chicken livers, 240g cooked white noodles, 250 ml Tomato sauce, 30g butter, seasoning.

METHOD Fry gently the chicken livers in little oil and when cooked drain well from fat. Toss the cooked pasta in butter and add the chicken livers, season well and keep warm at a side. Fry the eggs as described. Arrange the pasta and the chicken livers on serving plates and place the eggs on top, coat the eggs slightly with the tomato sauce and serve.

French Fried Eggs Saffron 4 eggs, 240g Pilaf rice, 150 ml Saffron sauce, 40g cut in strips red sweet pimentos.

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METHOD Reheat pilaf rice with a knob of butter covered with a piece of tin foil in the oven. Arrange a bed of rice on serving plates and place the fried eggs on top, mask with Saffron sauce and decorate the eggs with pimentos cut in thinly strips.

French Fried Eggs Houston 4 eggs, 4 slices apples cut in 1 cm thick, 20g brown sugar, 150 ml Piccalilli sauce, 4 slices of streaky bacon, parsley sprigs.

METHOD Core an apple and cut four round slices [do not peel the apple], sprinkle brown sugar on each slice and glaze under a grill and keep at a side. Grill bacon nice and crispy and place the fried eggs on each slice. Mask slightly the eggs with Piccalilli sauce and garnish each egg with grilled apple slice and a parsley sprig.

French Fried Eggs Fantasy 4 eggs, 160g cooked spaghetti, 250 ml Onion sauce, 60g sliced mushrooms, 40g chopped unseeded tomatoes, 5g chopped garlic, fresh chopped basil, seasoning.

METHOD Toss cooked pasta in butter, season with freshly ground black pepper and salt. Arrange the pasta on serving plates and place on the cooked eggs on top, then coat with onion sauce. Garnish the eggs with sautĂŠed mushrooms, tomatoes and garlic, sprinkle few chopped basil on top and serve.

French Fried Eggs Lugano 4 eggs, 4 round slices of Rye bread, 4 slices of Swiss cheese,[JUST TO COVER THE EGGS], 60g fried onion rings, 40g julienne skinned tomatoes, Oregano.

METHOD Cut four round slices of Rye bread and place fried eggs on each slice. Put slice of Swiss cheese on each egg and glaze under a hot grill, decorate on top with julienne of tomatoes and sprinkle little Oregano on top. Arrange on serving plates and garnish the fried eggs with golden crisp fried onion rings.

Serve at once.

French Fried Eggs Pascal 4 eggs, 240g stir fried cabbage, 100g cooked ham, 150 ml Sharp sauce, 4 cherry tomatoes, 40g shredded gherkins, seasoning.

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METHOD Stir fried the cabbage and add the julienne of cooked ham, adjust seasoning.

Divide the mixture on serving plates and place on the fried eggs, mask nicely with Sharp sauce and garnish the eggs with shredded gherkins on top and a cherry tomato cut in half near each egg.

French Fried Eggs Royalty 4 eggs, 4 artichokes bottoms, 150 ml Cream sauce, 4 green asparagus, 30g butter, ground Paprika.

METHOD SautĂŠ` artichokes in butter and place cooked eggs on each bottom. Mask the eggs with cream sauce, garnish with cooked asparagus cut lengthwise in halves on top and sprinkle a dash of paprika on top.

French Fried Eggs Fisherman style 4 eggs, 4 round cut toasted bread, 60g peeled shrimps, 30g mussels, 40g diced peeled unseeded cucumbers, 30g julienne skinned tomatoes, 30g butter, chopped fresh mint.

METHOD SautĂŠ shrimps and mussels in butter and adjust seasoning, add the diced cucumber and julienne of tomatoes, cook for a while. Drain well from fat and keep at a side warm. Place the fried eggs on round cut toasted bread and pour the mixture on top, garnish with a sprig of fresh Thyme.

French Fried Eggs Butcher style 4 eggs, 4 minute steaks weighing 50g each, 150 ml meat Gravy, 80g broccoli florets, 4 cherry tomatoes salt & pepper.

METHOD Season well the steaks with freshly ground black pepper and salt, and grill nicely. Arrange the steaks on serving plates and place an egg near each steaks garnish with cooked broccoli florets and cherry tomato and surrounded with meat gravy.

MOULDED HOT EGG DISHES ALL RECIPES ARE FOR FOUR PERSONS

Moulded Eggs Apprentice 18

4 eggs, 100g Fine French beans, 60g sliced mushrooms, 24g diced red sweet pepper, 40g chopped onions, 1 glove of garlic chopped, grated Parmesan cheese, chopped parsley, seasoning.

METHOD Cook French beans in salted boiling water and when cook drain well. SautĂŠ` onions and garlic in butter till lightly brown colour and add mushrooms, and continue cook for few minutes, then add the cooked beans and chopped red pepper, adjust seasoning and drain from fat. Keep at a side hot. Cook the eggs same way as eggs in cocottes. Arrange the vegetables on serving plates, turn out the eggs from the moulds and place on the vegetables sprinkle grated cheese mixed with chopped parsley and serve.

Moulded Eggs Medusa 4 eggs, 240g cooked green Noodles, 200 ml Red Wine sauce, 40g julienne of green peppers, 20g carrots julienne, fresh basil sprigs, salt & pepper.

METHOD Cook eggs in buttered cocottes and turn out, place the eggs on a bed of green noodles then coat with red wine sauce and garnish on top with sautĂŠed green peppers and carrots julienne and a basil sprig on each egg.

Moulded Eggs Chairman Style 4 eggs, 4 round croutons, 200 ml Supreme` sauce, 60g julienne of Parma ham, 60g fried onion rings, ground Paprika.

METHOD Fry croutons in hot fat till golden colour. Cook the eggs in normal way and turn out and place the eggs on each crouton. Coat the eggs with the sauce and garnish on top with Parma ham strips and French Fried onions around the eggs.

Moulded Eggs Casalinga 4 eggs, 80g sliced fresh mushrooms, 40g chopped leeks Fried Straw potatoes, chopped parsley.

METHOD Cook eggs in usual way and turn over on a bed of straw potatoes, garnish with tossed in butter chopped leeks and fresh sliced mushrooms on top of the eggs. Sprinkle chopped parsley and serve.

Moulded Eggs Insburg 4 eggs, 200g Cream potato, 240 ml Paprika sauce, Tarragon, Parsley sprigs.

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METHOD Prepare cream potato and arrange on serving plates, keep at a side warm.

Cook eggs in buttered cocottes and turn out and place over the cream potato.

Coat the eggs with Paprika sauce and sprinkle chopped Tarragon on top and serve.

Moulded Eggs Italian Style 4 eggs, 200g cooked white noodles, 250 ml Tomato sauce, 60g cooked spinach leaves, grated Parmesan cheese, salt & pepper.

METHOD Toss cooked pasta in butter and add spinach leaves, season with salt and pepper and a pinch of Nutmeg. Cook the eggs in normal way in cocottes, turn out the eggs and place on a bed of white noodles and spinach which ready prepared. Coat the eggs with Tomato sauce, sprinkle grated Parmesan cheese on top and serve.

Moulded Eggs Mexican 4 eggs, 200g cooked saffron rice, 20g diced red sweet pimentos, 20g Garden peas, 200 ml Tomato sauce, salt & pepper, fried parsley.

METHOD Mix cooked Saffron rice with red pepper and peas, adjust seasoning and reheat the rice with a knob of butter, covered with a piece of tin foil in the oven. Cook the eggs in buttered cocottes, prepare a bed of reheated rice on serving plates and turn eggs out from cocottes and place on the rice. Mask the eggs with the sauce and garnish on top with fried parsley. Serve at once.

Moulded Eggs Capitol 4 eggs, 50g chicken liver, 40g sliced mushrooms, 30g diced unseeded skinned tomatoes, 15g melted butter, 1 tablespoon white breadcrumbs, chopped parsley, salt & pepper.

METHOD Saute` diced chicken liver in butter then add the mushrooms and tomatoes, season with salt and pepper and arrange the mixture on serving plates. Then turn out the cooked eggs and place the eggs on the mixture. Brush with melted butter the eggs and sprinkle with white breadcrumbs. Glaze the eggs under a hot grill, sprinkle chopped parsley on top and serve at once.

Moulded Eggs With Shrimps 4 eggs, 80g peeled shrimps, 175 ml Mornay sauce, 4 fried round croutons, 2 20

tablespoons white breadcrumbs, chopped parsley.

METHOD Fry croutons nicely golden brown colour in hot fat. Cook the eggs in normal way in buttered cocottes, when cooked turn out the eggs and arrange on croutons on serving plates. Coat the eggs with well seasoned Mornay sauce and decorate with sautéed shrimps on top. Sprinkle few breadcrumbs on top and glaze slightly under a hot grill, sprinkle chopped parsley around the eggs and serve.

Moulded Eggs on Artichokes Bottoms 4 eggs, 4 cooked artichoke bottoms, 240 ml Béarnaise sauce, 20g roasted flaked almonds.

METHOD Saute` artichoke bottoms in butter and season with salt and white pepper.

Then place on top of each artichoke the cooked eggs in cocottes, which has been turned out of the mould. Mask the eggs with Béarnaise sauce and glaze under a grill. Sprinkle roasted nuts around the eggs and serve.

Moulded Eggs Widows Style 4 eggs, 240g cooked spinach leaves, 200 ml Green Herb sauce, few chopped hot chillies, red sweet pimentos strips.

METHOD Toss cooked spinach in butter with few finely chopped hot chillies, and season with salt. Arrange the spinach on serving plates and place cooked eggs on top. Coat well with the sauce and decorate the eggs with finely strips of red sweet peppers.

OMELETTES DISHES ALL RECIPES ARE FOR ONE PERSON

Bacon Omelette 2 eggs, 25g butter, 20 ml milk, 20g diced bacon, seasoning.

METHOD Blanch diced bacon in little water, drain well and fry the bacon in butter, pour the beaten eggs with milk and make the omelette as described. When ready serve at once.

Onion Omelette 2 eggs, 20 ml milk, 25g butter, 15 g chopped onions or [lyonnaise], chopped 21

parsley.

METHOD Cook onions in butter until soft and then add beaten eggs with milk and little chopped parsley and make the omelette in the usual way.

Cheese Omelette 2 eggs, 20 ml milk, 25g butter, 20g grated Gruyere cheese.

METHOD Add grated Gruyere cheese with beaten eggs and milk, season with salt and pepper and cook the omelette.

Spinach Omelette 2 eggs, 20 ml milk, 25g cooked chopped spinach leaves, 25g butter, pinch of nutmeg, seasoning.

METHOD Season the chopped spinach with salt, pepper and a pinch of ground nutmeg.

Mix spinach with the beaten eggs and milk and make the omelette.

Shrimps Omelette 2 eggs, 20 ml milk, 25g peeled shrimps, 25g butter, seasoning.

METHOD SautĂŠ` shrimps in butter, pour in the seasoned beaten eggs and milk and make the omeltte in usual way.

Herb Omelette 2 eggs, 20 ml milk, 25g butter, 1 teaspoon fresh chopped parsley, 1 teaspoon chopped chives, seasoning.

METHOD Beat the eggs with the milk and add chopped herbs, season with salt and pepper and make the omelette.

Tomato Omelette 2 eggs, 20 ml milk, 25g butter, 25g chopped skinned unseeded tomatoes, seasoning.

METHOD Melt the butter and fry slightly the tomato, add little seasoning and drain from fat. Heat the butter in the pan and make the omelette. Once the eggs have set, stop stirring and put the tomato and finish the omelette in normal

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way.

Asparagus Omelette 2 eggs, 25g butter, 20 ml milk, 25g asparagus tips,[canned] seasoning.

METHOD Drain well the asparagus tips and cut in small pieces, mix with the beaten eggs and milk and a little salt and pepper. Heat the butter in a pan and make the omelette.

Omelette Edam Wolf 2 eggs, 25g butter, 20 ml milk, 10g cooked shredded cabbage, 10g diced bacon, salt & pepper.

METHOD Fry bacon in little fat and when cooked drain well. Mix with the beaten eggs and milk the cooked cabbage and bacon and season slightly with salt and pepper. Then make the omelette and sprinkle few chopped parsley on top before serving.

Omelette Socrates 2 eggs, 25g butter, 20 ml milk, 10g chopped, skinned unseeded tomato, 5g chopped onions, 5g julienne of ham, 5g green pepper cut in finely strips, seasoning.

METHOD Fry slightly the tomato, onion, and green pepper. Drain well from fat and mix all ingredients with the beaten eggs and milk, season with little salt and pepper. Heat the fat in the pan and make the omelette.

N.B. The filling may be varied as you like. Bacon and Kidney, Mushrooms and Ham, Cheese and Onion, herbs, poultry or with vegetables.

QUICHE DISHES Sea Food Quiche 250g short-crust pastry, For filling: 60g peeled prawns, 60g cut in strips smoked salmon, 300 ml milk, 3 eggs, chopped parsley, salt & pepper.

METHOD Line the pastry in a flutted flan tin with a loose base, which should be placed on a baking sheet. Roughly chop the prawns and cut the smoked salmon into strips and place onto the uncooked pastry case. Beat the eggs, milk and chopped parsley together and season with salt and pepper. Pour slowly the

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mixture into the pastry case, and bake in the centre of the oven 200 degrees Celsius for ten minutes. Then reduce heat to moderate and cook for further 20-25 minutes or until the pastry is beginning to colour and the filling is set.

Cheese and Spinach Quiche 250g short-crust pastry, 250g cooked spinach, 4 eggs, 300ml milk, 120g grated Edam cheese, salt and pepper.

METHOD Put a flan ring on a baking sheet and line with short-crust pastry. Drain well the cooked spinach leaves and place into the pastry case. Beat the eggs and milk and season with salt and pepper. Fold in the grated cheese and pour slowly the mixture into the pastry case. Bake in a hot oven for ten minutes then reduce heat to moderate temperature and cook until the pastry begins to colour and the filling is set. Serve the quiche hot.

Leek Quiche 250g short-crust pastry, 250g leeks [use white part only], 60g butter, 3 eggs, 30 ml milk, seasoning.

METHOD Slice thinly the leeks and simmer in butter until tender without allowing the leeks to brown. Lightly butter the flan ring and place on a baking sheet and line the pastry. Fill the pastry case with leeks when they are cool, pour on the beaten eggs and milk, with salt and pepper. Bake in a hot oven until the pastry begin colour and the filling set.

Quiche Lorrine 250g short-crust pastry, 200g bacon, 1 small onion finely chopped, 60g Gruyere cheese, 300 ml milk, 3 eggs, butter, salt and pepper.

METHOD Line the pastry in a flutted flan tin with a loose base. Cut the bacon into strips and fry gently, cook until tender but not to browned, then remove the bacon from the pan and add the chopped onions to the pan juices with a knob of butter and saute` until soft. Put the bacon, onion and diced cheese in the flan case. Beat together the milk and eggs and season with salt and pepper. Pour slowly the mixture into the flan case and bake in a hot oven for about ten minutes, then reduce heat and cook until the pastry is beginning to colour and the filling is set.

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Florentine Egg

SPANISH OMELETTE

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QUICHE LOREN SCRAMBLED EGGS WITH HAM

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Hors-d`oeuvre` Smoked Salmon and Capers 50g sliced smoked salmon [per person], thin sliced brown bread, lemon wedge, 15g capers, freshly ground black pepper, crispy green lettuce.

METHOD Arrange crispy lettuce on a serving plate, place smoked salmon on top and garnish with lemon wedge and capers, sprinkle few fresh ground black pepper on top of the smoked. Serve thin sliced brown bread or toasted sliced white bread separately.

Salami Napoli and Chive Dressing 40g sliced salami Napoli, [per person] 3 silver onions, 2 black olives, crispy ice-berg lettuce lining, 20 ml chive dressing and a sprig of parsley.

METHOD Place lettuce on a serving plate and arrange sliced twisted salami around the lettuce. Garnish with black olives and onions and pour little chive dressing on top of the sliced salami, put a fresh crispy parsley sprig on the side of the plate and serve.

Galbanino Cheese and Tomatoes 3 slices of Galbanino cheese 1 x 10g, [per person] 1 large sliced tomato, crispy endive leaves, fresh basil dressing, 3 black olives.

METHOD Place endive leaves and arrange sliced tomatoes and Galbanino cheese around the plate, pour on top some fresh basil dressing and garnish with black olives.

Egg Mayonnaise with Anchovy 1 hardboiled egg cut in half,[per person] crispy green lettuce, mayonnaise, pinch paprika powder, 3 cut in half length-wise anchovy fillets.

METHOD Place hard boiled egg, each side down on a bed of torn crispy lettuce, coat the halve egg with mayonnaise sauce and sprinkle a pinch of paprika powder on top and garnish with criss-cross anchovy fillets.

Artichoke Hearts with Fresh Herbs 3 drained artichokes hearts cut in half, 15ml lemon juice, chopped fresh oregano, chopped chives, green lettuce lining, French dressing, 10g chopped red sweet pimentos.

METHOD Mix well gently artichokes halves with fresh herbs, lemon juice and French dressing, season, place artichokes on crispy lettuce lining and garnish with

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chopped red sweet pimentos.

Iceberg Lettuce with fried bacon Âź of a small iceberg lettuce roughly chopped, 30g chopped onions, 60ml olive oil, 30ml vinegar, and 45g cut into strips fried bacon.

METHOD Chop the lettuce and season with salt and pepper, and mix chopped onions, olive oil and vinegar and leave it to stand in a chiller so the seasoning penetrate. Fry bacon to a crispy golden colour, arrange the prepared lettuce on a plate and pour over the fried bacon while still warm on the iceberg lettuce.

Cauliflower With hardboiled egg 80g cauliflower rosettes, 15g skinned chopped tomatoes, 1 chopped hardboiled egg, 60ml olive oil, 20ml white vinegar, seasoning.

METHOD Mix gently cooked cauliflower rosettes and tomatoes in olive oil and vinegar, season well and place on a serving plate nice crispy torn endive leaves and radicchio, arrange cauliflower rosettes on top of the lettuce and garnish with chopped egg on top.

Sardines with Tomato sauce 2 sardines,[per person] 50ml cold tomato sauce, 15g fine julienne green pepper, 3 chopped hardboiled egg white, 1 sprig basil.

METHOD Drain the sardines and place on cold tomato sauce on a serving plate, sprinkle on top fine julienne of green peppers and chopped egg white, garnish with a crispy basil leaf.

Diced Potatoes with Anchovy Fillets 80g diced cooked potatoes, [per person] 2 chopped anchovy fillets, 20g chopped pineapple, chopped ½ of a teaspoon chopped fresh chives, 5g grated horseradish, 60 ml vinaigrette dressing, one cherry tomato and seasoning.

METHOD Mix gently potatoes, chopped anchovy, pineapple, chives and grated 28

horseradish with vinaigrette dressing and season with salt and freshly ground black pepper. Place on green lettuce and garnish with cut in half cherry tomato.

Parma Ham with Ricotta cheese 50g Parma ham slices [per person], 40g ricotta cheese, 5g chopped onion, 1 teaspoon lemon juice, 2 black olives, 2 basil leaves.

METHOD Beat ricotta cheese until creamy texture, add chopped onion, lemon juice and little chopped parsley, season with a pinch of salt and pepper. Arrange Parma ham slices on a serving plate and keep space for ricotta mixture. With a stainless steel spoon place ricotta near Parma ham slices and garnish with the 2 basil leaves and black olives on top of the ricotta. Serve garlic bread separately.

Parma Ham with exotic fruits 50g sliced Parma ham [per person], 1 small fig, 30g-sliced mango, and 30g popaya.

METHOD Arrange Parma ham and fruits together on a serving plate.

Parma Ham and marinated mushrooms 60g Parma ham slices [per person], 40g marinated mushrooms, and 15g very thinly sliced Pecorino Romano cheese, 40ml olive oil, and fresh-ground black pepper.

METHOD Marinate fresh sliced mushrooms in olive oil and freshly ground black pepper. Arrange Parma ham slices on a serving plate, sprinkle mushrooms and finely sliced cheese on top.

Smoked trout vinaigrette 50g skinless smoked silver trout [per person], finely julienne of green and red pepper, and celery stalk 50g mixed in all, 1 cherry tomato cut in half, 60 ml oregano vinaigrette, 1 lemon wedge. Nice crispy endive lining.

METHOD Mix finely julienne green and red pepper and celery with little vinaigrette and season. Place mixture on endive lettuce lining and place on top skinless 29

silver trout and pour over the rest of the oregano vinaigrette, garnish with lemon wedge and cut in half the cherry tomato and a sprig of parsley.

Cooked Ham roll-ups 2 thin slices of cooked ham, [per person] 2 green asparagus, 30ml olive oil, 2 pineapple rings, 2 black olives, 2 tomato wedges, 15g chopped roasted nuts.

METHOD Cook asparagus in boiling salted water and cool down. Roll up the asparagus with the ham, place on a serving plate and pour over the olive oil, garnish with pineapple rings and sprinkle chopped nuts on top, decorate the plate with tomato wedges and black olives.

Shell-fish cocktail 30ml tomato ketchup, 30ml salad cream, 30ml single cream, 1teaspoon lemon juice, 120g peeled prawns or shrimps shredded lettuce and one slice lemon twist for garnish.

METHOD Mix together the salad cream, tomato ketchup, cream, and lemon juice, adjust seasoning for taste. Keep some prawns for decorating and mix the rest of the prawns with the sauce. Place the mixture on the lettuce in individual glasses and decorate with the prawns, twisted lemon slice and a small crispy parsley sprig.

INFORMATION Hors d` oeuvre is the most attractive part of a meal and mostly consists of a single item. The most important above all is the presentation of the dish, attractive and looks fresh and healthy.

Marinated Baby Artichokes

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COOKED HAM ROLL UP

STUFFED TOMATO, ROUND ZUCCHINI & BUTTON MUSHROOM

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SEAFOOD COCKTAIL VINAIGRETTE

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BREAD The baking of bread is perhaps the most important activity known to humankind. Nobody knows when bread was first eaten, but archaeologists have discovered that the Lake Dwellers of Switzerland had learned to make bread as early as 10,000 years ago. They ground wheat, barley or millet, mixed the flour with water, rolled the dough into thin sheets and baked them on hot stones.

The Egyptians were the first to devise ovens to bake bread. They are believed to be the originators of modern bread loaves which we now buy from supermarkets. Loaves of bread have been found in Egyptian pyramids 3,500 years old.

The Romans had a well-developed bread business by 100 B.C. In that year there were more than 250 bakeries in the Roman capital. The Romans had strict laws about the weights and grades of bread and errant bakers were fed to the lions. The early English paraded their skimping bakers through the streets in fool’s caps and garlands of their faulty loaves.

Today, bread is a universal item of food in most wheat-eating countries. It is also one of the cheapest kinds of food. Nutritionists, though, frown upon bread, as the modern practice of bread-making removes much of the roughage from the flour. Roughage is an important component of diet as it aids bowel movement and digestion.

In India, although bread is available in most cities, it is not a very popular food item. The humble roti, which is made from the same ingredients as bread, wheat flour, has taken its place. Different types of rotis are made in different parts of the country, from the heavy tandoori rotis and nans of Punjab to the paper thin phulkas of Gujarat and Rajasthan. The oil-fried puri is a variant of the roti which equals the roti in popularity. Other varieties of the roti include the parathas. There are several varieties of them including the stuffed ones (aloo paratha, gobi paratha, muli paratha, etc.). A similar fare is the debras of Gujarat. These are made by mixing buttermilk and shredded gourd or methi leaves in the wheat flour while preparing the 33

dough. In India rotis are made not only of wheat flour; the flour of bajra, millet and other course grains are also used and they lend special flavours to the rotis.

Curiously, unlike bread, the making of rotis has never taken the form of an industry. This is probably because Indian tastes vary so widely that a standardized approach to it is difficult.

WHITE BREAD

BLACK FOREST COUNTRY BREAD

BAGUETTE

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PASTA DISHES Tagliatelle Parma and Garlic Serves six portions 500g tagliatelle, 2 garlic gloves – cut in half, 60ml extra virgin olive oil, 300g sliced Parma ham cut in strips, pinch of salt and pepper.

METHOD Add garlic, then pasta to boiling water and cook as per packet instructions.

Drain the pasta and remove the garlic. Then toss the pasta and Parma ham in oil, season with a pinch of salt and pepper and serve at once.

Green Noodles Wife’s Style Serves six portions 500g green noodles, 400g sliced smoked salmon cut in strips, 50g fresh skinned unseeded chopped tomatoes, 1 garlic clove, 1 tablespoon chopped chives, 150 ml fresh cream, 50g butter, salt and freshly ground black pepper.

METHOD Cook pasta in salted boiling water, drain and cool under fresh running water, keep at a side. Toss crushed garlic in butter and add chopped chives and cook for a while without colouring. Add chopped tomatoes and stir in the pasta and smoked salmon strips, add cream and mix gently season with a pinch of salt and freshly ground black pepper and serve at once.

Egg White Noodles Milanese Serves six portions 500g egg white noodles, 1 small onion chopped, 50g sliced mushrooms, 25g butter, 400g can tomatoes, 1 bay leaf, pinch of thyme, pinch of nutmeg, 1 teaspoon sugar, 50g diced cooked ham, 50g diced cooked ox tongue, salt and pepper. Grated Parmesan cheese.

METHOD Fry the onions and mushrooms in butter until soft, stir in the tomatoes, herbs and season with salt and pepper. Simmer gently for 15 minutes and then add the ham and tongue and simmer for a further 10 minutes. Cook the pasta in boiling salted water, drain well and place on a serving dish, pour the sauce over the pasta and serve at once. Parmesan cheese is served separately.

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White Egg Noodles Chef Reno Style Serves six portions 500g white egg noodles, 125g diced cooked ham, 60g butter, 400g can tomato polpa, 125g diced Gruyère cheese, 1 chopped onion, 150ml white wine, 1 clove of garlic, and little basil leaves, seasoning.

METHOD Crush the garlic and fry in a little olive oil and butter until golden brown colour. Remove the garlic from the pan and fry the chopped onion and diced cooked ham in the same pan. Pour in the wine and let it reduce by half. Add the tomatoes and basil leaves, season with salt and pepper and simmer gently for 15 minutes. Cook the noodles in boiling salted water, drain and mix the sauce with the pasta. Arrange on serving plates, sprinkle grated gruyère cheese on top and serve at once.

Spaghetti Maiden’s Style Serves six portions 500g spaghetti, 240g sliced mushrooms, 90g chopped cooked spinach, 100g cooked ham julienne, 15g butter, olive oil, 400 tomato sauce, 50ml cream, 1 clove of garlic, seasoning.

METHOD Fry mushrooms in butter and a little olive oil until soft. Then add the chopped spinach, cooked ham and stir in the tomato sauce, cook gently for 10 on low heat. When ready remove from heat, stir in the cream and adjust seasoning, keep at a side. Add garlic then pasta to boiling salted water and cook as per packet instructions. Drain and remove the garlic, toss cooked spaghetti with the sauce and serve at once. Serve grated Pecorino cheese separately.

Spaghetti Carbonara Serves six portions 500g spaghetti, 100g cooked ham julienne, 25g butter, 2 beaten eggs, 30g grated Parmesan cheese, 120ml cream, salt and pepper.

METHOD Cook the pasta in salted boiling water according to directions on the packet.

When cooked drain well. Fry the ham lightly in butter in a pan and add the pasta and the beaten eggs, season with salt and pepper and stir gently on low heat until the mixture is well blended and the eggs are just to thicken, add the cream and grated cheese, mix well and serve at once.

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Spaghetti alla Bolognese Serves six portions 1 clove of garlic chopped, 30g chopped onion, 1 celery stick chopped, 1 carrot finely chopped, 2 tablespoons olive oil, 15g butter, 1 bay leaf, 250g lean minced beef, 150ml red wine, 8 tomatoes skinned and chopped, 2 tablespoons tomato paste, salt and pepper. Grated Parmesan cheese.

METHOD Fry the garlic and vegetables in butter for few minutes in a pan. Add the minced beef, tomatoes, tomato paste, wine and bay leaf, stir, season with salt and pepper and cook gently for 45 minutes. When the sauce is ready remove the bay leaf. Meanwhile, cook the pasta in boiling salted water as specifications on the packet. Drain well and put the pasta on serving plates and top with the sauce. Serve grated Parmesan cheese separately.

Spaghetti and Tuna al Forno 200g spaghetti, 250g tuna [canned], 300ml white sauce, 80g sliced baby mushrooms, 90g grated cheese, salt, pepper.

METHOD Cook spaghetti in boiling salted water as described as specifications on the packet. When cooked drain well, place in a bowl and add drained flaked tuna fish, white sauce, grated cheese and seasoning, mix well and place the mixed pasta into a greased proof-oven casserole. Arrange on top the sliced baby mushrooms and bake in oven for 20 minutes, temperature 180°c.Gas mark 4.

Spaghetti with Mussels Serves six portions 500g spaghetti, 450g skinned finely chopped tomatoes, 1 tablespoon tomato paste, 200g shelled mussels, 50ml dry white wine, 40g butter, 60ml olive oil, ½ a teaspoon sugar, 1 small onion, 2 cloves of garlic, 10g chopped parsley, salt and pepper.

METHOD Fry the chopped onions in half the oil and butter until golden light brown colour, add the chopped tomatoes and tomato paste and cook for few minutes. Add the sugar and 50ml of dry white wine and cook for a further 10 minutes. When the sauce is ready pass through a strainer. Keep the sauce hot at a side. Fry the whole cloves of garlic in the remaining olive oil till golden brown and take them out of the pan. Then put in the mussels, chopped parsley and the prepared tomato sauce, season with salt and freshly ground pepper and simmer gently for 5 minutes. Cook the pasta, drain well and mix in the sauce. Arrange on serving plates and serve at once.

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Spaghetti old Chef Style Serves six portions 500g spaghetti, 6 artichokes hearts canned, 90g cooked chopped spinach, 60ml olive oil, 15g butter, ½ of an onion chopped, 300ml cream sauce, 60g grated Parmesan cheese, seasoning.

METHOD Fry chopped onion in half the olive oil and butter until soft and add the sliced artichoke hearts, cook for a while and add the chopped spinach, season with salt, freshly ground black pepper and a pinch of ground nutmeg.

Cook for a further few minutes more and stir in the cream sauce, and keep at a side hot. Boil the pasta, drain well and toss the pasta in the remaining oil and stir in the sauce, mix well, adjust seasoning, arrange on serving plates sprinkle grated cheese on top and serve at once.

Pimentos al olio Serves six portions 500g penne, 150g red sweet pimentos julienne, 2 chopped cloves of garlic, 1 teaspoon finely chopped fresh basil, 30ml olive oil, grated Parmesan cheese, salt and pepper.

METHOD Cook penne in boiling salted water as packet instructions. Meanwhile heat oil and toss well drained red pepper julienne and chopped garlic. Drain cooked pasta and mix to red pepper and garlic, stir in the chopped basil, adjust seasoning and cook for a while. Arrange the pasta on serving plates, sprinkle grated cheese on top and serve at once.

Penne Casalinga Serves six portions 500g penne, 50g butter, 2 clove of garlic chopped, 600ml white cream sauce, 120g cooked peeled prawns, 100g sliced mushrooms, 120g diced fried marrow, 1teaspoon chopped parsley, salt and pepper.

METHOD Saute chopped garlic in butter until soft, add prawns and sliced mushrooms and cook for a while. Then stir in the cream sauce, salt and pepper and let it simmer for 8 minutes. When ready add the chopped parsley and keep at a side hot. Cook pasta in boiling salted water as specifications on the packet, drain well and mix to the sauce, bring slowly to the boil, correct seasoning and arrange on serving plates. Garnish the pasta with deep fried diced marrow on top. Serve grated Parmesan cheese separately.

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Pennete Rigate al Salmone Serves six portions, 500g pennete rigate, 1 clove of garlic, 350g cooked salmon flakes, 30g butter, 400ml fish veloute`, 50ml fresh cream, chopped parsley, seasoning.

METHOD Boil up the fish veloute` and add the salmon flakes, simmer for a while, adjust seasoning and keep at a side hot. Cook pennete in boiling salted water with cut in half the clove of garlic, when cooked remove from heat and drain well, remove the clove and toss the pasta in a little olive oil, stir in the sauce add ½ a teaspoon freshly finely chopped parsley and serve at once.

Pennete Rigate Compositore Serves six portions 500g pennete rigate, 40g chopped onions, 20g sun dried tomatoes, 60g quartered baby mushrooms, 25g lean bacon cut in fine strips, 30g butter, 250ml tomato sauce, 60g small diced [1cm] fried eggplant, salt and pepper.

METHOD SautĂŠ chopped onions in butter until soft, then add the mushrooms, bacon, and cut in strips the sun dried tomatoes, cook for a while and stir in the tomato sauce and a small sprig of fresh basil, bring to the boil and simmer for 5 minutes. Keep the sauce at a side hot. Cook the pasta in boiling salted water, drain well and toss the pasta with the sauce, adjust seasoning, place pennete on serving plates and garnish on top with deep fried eggplants.

Serve grated Pecorino cheese separately.

Tortellini Marie Louise 320g cheese tortellini, 300ml tomato sauce, 60ml cream, 1 table spoon chopped chives, 15g butter, 1 clove of garlic finely chopped, seasoning.

METHOD Cook the pasta in salted boiling water, drain well and toss chopped garlic in butter until soft then stir in the pasta and mix in the tomato sauce and cream, season with salt and freshly ground pepper. Place the tortellini on serving plates, garnish on top with a little chopped chives. Parmesan cheese served separately.

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Tortellini Renagnes style Serves six portions 320g beef filling tortellini, 160g broccoli florets 200g cook ham julienne, 80g skinned unseeded chopped tomatoes, 400 ml suprème sauce, 20g butter, Grated parmesan cheese, seasoning.

METHOD Toss chopped tomato and cooked ham in butter, then stir in the sauce and let it simmer for few minutes, add cooked broccoli florets, season with salt and pepper and keep at a side. Cook tortellini in boiling salted water as described specifications on the packet, drain the pasta and place in a bowl, mix the sauce well and place the pasta in a fire-proof casserole, sprinkle grated cheese and a splash of melted butter, glaze under a hot grill and serve at once.

Tortellini alla Napoletana METHOD Cook tortellini as described on the packet drain well and served with tomato sauce. Serve grated cheese separately.

Fusilli Carnevale Serves six portions 300g fusilli, [twisted pasta], 100g carrot sliced, 220g chopped green beans, 300g broccoli florets, 60g sweet corn [canned], 2 medium zucchini, 80g butter, 1 chopped onion, 30g chopped walnuts, seasoning.

METHOD Cook the pasta in boiling slated water, drain and keep hot. Boil French beans, carrots, and broccoli for 2 minutes then add the zucchini and cook further for 1 minute. Drain the vegetables. SautĂŠ in butter the chopped onions and walnuts and cook until the onions are soft. Add vegetables to heat through. Combine vegetable mixture with pasta and cook for a while, sprinkle grated cheese on top and serve the pasta at once.

Fussilli with Anchovies Serves six portions 300g fussilli [twisted pasta], 15g butter, 300ml cream sauce, 20g chopped anchovy fillets, chopped parsley, grated Parmesan cheese, seasoning.

METHOD Cook pasta in boiling salted water, drain well and toss in butter, add cream sauce and chopped anchovies, adjust seasoning and serve at once with grated Parmesan cheese on top.

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Fussili alla Vongole Cook the pasta, drain well and toss the pasta in butter and grated Parmesan cheese mixed with shelled cooked mussels.

Macaroni Gustare Serves six portions 300g macaroni, 50g butter, 20g chopped onions, 2 clove of garlic chopped, 20g diced red pepper, 100g quartered mushrooms, 100ml white stock, 1 tablespoon olive oil, 420g crushed tomato [canned], 250g lean thinly cut strips pork, 1 table spoon corn-flour, pinch of dried thyme, seasoning.

METHOD Fry chopped onions and garlic in butter until soft, then add the pork strips, and cook for 5 minutes. Add the red pepper and mushrooms and stir in the tomatoes and the stock, season with salt, pepper and a pinch of thyme and bring to the boil, simmer gently until the pork strips are tender. Blend the corn flour with a little water, stir into the sauce to arrange consistency. Cook for a while and keep the sauce hot at a side. Cook pasta in normal way and drain well. Toss the macaroni in olive oil, mix in the sauce, adjust seasoning and serve at once. Grated Parmesan cheese served separately.

Macaroni St. Morizt Serves six portions 300g macaroni, 1 clove of garlic, 50ml olive oil, 180g sliced mushrooms, 60g sliced artichoke hearts, 60g chopped cooked spinach, 300ml Madeira sauce, 60ml cream, chopped parsley, salt and freshly ground pepper.

METHOD Heat olive oil and fry gently the mushrooms until soft, then add the artichokes and chopped spinach, stir and add Madeira sauce and simmer for 5 minutes, adjust seasoning with salt and freshly ground pepper. Remove from heat, combine cream and keep at a side hot. Cook pasta in boiling salted water with cut in half garlic clove. Drain pasta, remove garlic clove and toss the pasta with the sauce. Arrange on serving plates, sprinkle chopped parsley on top and serve at once. Serve grated cheese separately.

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Macaroni Family Style Serves six portions 300g macaroni, 120g tuna fish chunks,[canned] 2 clove of garlic chopped, 25g red pepper cut in strips, 60g cooked diced potatoes [1cm], 400g canned tomato [polpa], 50ml olive oil, 4 leaves of fresh basil, seasoning.

METHOD Sauté` chopped garlic in olive oil until soft, and then add the red pepper strips, drain well tuna fish and stir in. add the tomato and basil leaves, bring to the boil, season with salt and freshly ground pepper and simmer gently for 10 minutes, add cooked potatoes and keep the sauce at a side hot. Cook the pasta as described on the packet, drain well, mix the macaroni to the sauce and serve at once with grated Parmesan cheese on top.

Macaroni au Gratin Serves six portions 350g macaroni, 300ml Béchamel sauce, 50g butter, pinch of nutmeg, 125g grated Parmesan cheese, salt and pepper.

METHOD Cook pasta as per specifications on the packet in boiling salted water. Drain well and place in a bowl. Mix the sauce, grated cheese, nutmeg, salt and pepper with the pasta. Place the mixed macaroni in a greased fireproof dish, sprinkle on top melted butter and grated cheese. Bake in hot oven 230°c for 10 minutes or until the pasta starts getting nice golden colour on top.

Farfalle al Pesto Serves for six portions 400g farfalle, 2 tablespoons chopped fresh basil, 60g butter, and 3 clove of garlic finely chopped, roasted nibbed almonds grated Grana Padano cheese, salt and pepper.

METHOD Cook pasta in boiling salted water as described on packet specifications.

Drain well and keep at a side. Sauté garlic in butter until soft and add chopped basil, cook for 1 minute on low heat. Then stir in the pasta, seasoning and toss well. Remove from heat, arrange the pasta on serving plates, sprinkle roasted nuts on top and serve at once. Serve grated GranoPadano cheese separately.

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Farfalle Antiqua Serves six portions 400g farfalle, 18 meat ball beef dumplings, 50g butter, 450 ml tomato sauce, 100g garden peas, 2 clove of garlic, 40g skinned peeled fresh tomatoes, seasoning.

MEAT DUMPLINGS 450g minced lean of beef, 1 finely chopped onion, and 1 teaspoon horseradish sauce, pinch of salt and pepper.

METHOD Prepare beef dumplings. Mix minced beef, onion, horse-radish sauce with a pinch of salt and pepper. Make round beef balls about 3cm round. Fry meat balls in butter, brown around, then toss chopped garlic and tomatoes, drain fat and stir in the tomato sauce, bring to the boil and simmer for 10 minutes, add garden peas, correct seasoning and keep at a side hot. Cook the pasta in normal way, drain well and add only the sauce with the pasta and toss well.

Place pasta on serving plates and arrange meat dumplings on top, sprinkle fresh chopped parsley and serve. Parmesan cheese served separately.

Meat Ravioli 600g Noodle dough, 500g cooked minced meat, 15g butter, and 125g grated Parmesan cheese.

METHOD The stuffing may be prepared with cooked meat or poultry, which has been very finely minced and mixed with finely chopped mushrooms, salt and pepper and moistened with a little beef stock and a little BĂŠchamel sauce.

Prepare ravioli from noodle paste, fill and cook in boiling salted water for 20 minutes or until they rise at the top of the pan just soft. Drain well, arrange on serving plates, sprinkle melted butter and cheese and serve.

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Noodle Dough 625g plain flour, 2 eggs, 1tablespoon oil, and 90ml water.

METHOD Mix together the flour, eggs, water, oil and a pinch of salt, allow to rest for 15 minutes. Ravioli can be stuffed with cooked minced spinach leaves, ricotta cheese and freshly chopped parsley, meat or poultry and minced fish with fresh herbs. Cooked ravioli may be layered with tomato and cheese sauce in a fireproof dish, sprinkled with grated cheese and baked in the oven at 200 °c for 15 minutes or until light golden colour. Ravioli can be bought from shops or super markets ready-made fresh frozen. To cook ravioli, put into a large pan of boiling salted water, do not overcrowd or they tend to break up. Cook for 15-20 minutes. Remove ravioli with a perforated spoon from the pan, and serve as desired.

Technique, Roll out the ravioli dough into a rectangle shape. Divide one half of rectangle into squares. Pipe the stuffing onto the centre of each square. Moisten slightly the other half with a little water and fold the remaining half over the stuffing filled squares. Press it down with your hand and with a wooden ruler. Cut out the ravioli with a sharp knife or with a wheel edge cutter.

Lasagna al Forno 1.25kg,Lasagne, 1litre cream sauce, 250g Parmesan cheese, 80g butter, 250g minced beef, 30g chopped mushrooms, 1 small onion, ½ a carrot, 50ml beef stock, 100ml red wine, 1 tablespoon tomato paste, 1 tablespoon flour, and 120g cooked chopped spinach, seasoning.

METHOD Prepare the sauce. Finely chop the onion and carrot and fry in butter and a little oil until lightly browned, add minced meat and cook together for few minutes. Stir in the wine and tomato paste, and mix the flour, add the stock and the chopped mushrooms and simmer for 30 minutes. Combine meat sauce with cream sauce. Spread a layer of the sauce at the bottom of a fireproof dish and cover with a layer of Lasagna, sprinkle grated cheese and melted butter. Fill the dish with layers of sauce and buttered Lasagna with cheese. Sprinkle on top with cooked chopped spinach and cheese and cook in the oven until golden colour and bubbling on top.

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Cannelloni chefs style Serves six portions 12 pancakes, 500g cooked minced lean beef, 200g finely chopped mushrooms, 60g chopped spinach, 600 ml tomato sauce, 300 ml Béchamel sauce, 120g grated Gruyère cheese, seasoning.

METHOD Mix well cooked beef, chopped spinach and mushrooms with a little Béchamel sauce, season with salt, pepper and a pinch of nutmeg. Roll up the pancakes with the stuffing; trim the edges and place in a buttered fireproof dish. Cover the cannelloni with tomato sauce and half covered coated with Béchamel sauce, sprinkle grated cheese on top and bake in a moderate oven to golden brown colour.

Pancake Batter Mixture For 12 pancakes 125g plain flour, 1 egg, 300ml milk, 1 teaspoon oil and a pinch of salt.

METHOD Sieve the flour and salt in a bowl. Put the egg and oil in with 60ml of milk and beat until a smooth mixture. Then add the remaining milk and beat until the mixture becomes a smooth creamy batter.

How to make the pancakes.

Heat a small pan with a little oil or fat, then pour in the batter mixture just enough to cover the bottom of the pan. Cook over medium heat until light golden brown colour, then turn by using a palette knife and brown the second side. Turn out the pancake and cool on a flat tray. Better use a nonstick pan to make pancakes.

Cannelloni San Fillipo Serves for six portions 12 pancakes, 500g Mozzarella cheese, 600ml Béchamel sauce, 60g finely diced ham, 15g grated Parmesan cheese, 1 egg, 60g chopped cooked spinach leaves, 40g chopped mushrooms, 30g grated Gruyère cheese, salt and pepper.

METHOD Mix 2 tablespoons of cold Béchamel sauce with Mozzarella cheese then mix well the ham, spinach, egg, grated cheese, salt, pepper and a pinch of nutmeg. Spread this mixture on the pancakes and roll them up. Trim the edges and place into a buttered fireproof dish. Boil up the Béchamel sauce and coat the cannelloni, sprinkle melted butter, chopped fresh mushrooms and grated Gruyère cheese on top. Brown in the oven for 15-20 minutes.

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Information about Pasta Pasta is made from hard wheat and in most Italian cities or towns, pasta is made fresh daily. Factory-made pasta sold in packets by different weights.

The Following are the usual kinds of pasta. White or green noodles, [Ribbon] long flat strips 5mm wide. String or Tubular, typical examples are Vermicelli, or spaghetti. Macaroni the hollow tubular type. Ridge Tubular.

This type generally stuffed, coated with sauce and baked. Cannelloni are one of the best known. Soup pasta comes in large variety of shapes, Example, wheels, shells, and stars, are added to garnish clear consommĂŠs or soups.

Ravioli is stuffed pasta, which consists of two thin sheets of noodle paste with a filling between. Ravioli are sold cut in small squares or round.

How to cook and serve pasta Cook pasta into boiling salted water, as described on the packet specifications. Fresh pasta needs 15-20 minutes and all pasta should not be mushy or slimy and when cooked it must be well drained. When pasta is going to be served as a starter or as a main course, it is tossed in olive oil or butter, grated cheese can be stirred in or served separately. In some countries like Italy and Switzerland, spaghetti, macaroni or noodles may be served to replace potatoes or vegetables to a main dish. The pasta is tossed in butter and arranged on a plate as a border round the meat or poultry. Allow 50-60g raw pasta per person.

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Spinach Lasagna

MEAT CANNELLONI

PENNE AL SALMONE 47

SPAGHETTI alla CARBONARA

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SOUPS Consommé [Basic Recipe] For four portions 200g lean minced beef, 1 litter white beef stock, 100g minced mixed vegetables [onions, carrots, celery stalks, and leeks], 1 egg white, seasoning.

METHOD Mix minced beef with salt and egg white and 250ml of cold beef stock, put into a thick-bottomed pot. Add minced vegetables and the remainder of stock with few peppercorns. Bring slowly to the boil and stir. Allow to boil for few seconds, low heat and simmer the consommé very gently. Cook for 2 hours without stirring, then strain carefully through muslin and remove all fat with kitchen paper, season as desired.

Consommé Julienne For four portions 30g carrots julienne, 30g turnip julienne, 15g leeks julienne, 15g celery stalks julienne.

METHOD Cook julienne cut vegetables in salted water, then cool down under fresh running water. Bring to the boil the prepared beef consommé and add the garnish at the last moment before serving.

Consommé Vermicelli Use 1 litter of beef consommé METHOD Cook 40g vermicelli in boiling salted water, when cooked cool down slowly under fresh running water, drain well and add to the consommé at the very last minute before serving.

Consommé Brunoise Use 1litre of beef consommé for four portions 30g carrots, 30g turnip, 15g leeks and 15g celery stalk.

METHOD Make beef consommé as described. Cut vegetables into 5mm dice. Cook vegetables in salted water and when cooked cool down and garnish the consommé at the last minute before serving.

Consommé Bologna 49

Use 1litre of beef consommé for four portions METHOD Cook 50g tortellini [filled with beef]. When cooked cool down under fresh running water. Add tortellini into the beef consommé just before serving.

Consommé Celestine For four portions use 1litre of beef consommé METHOD Make pancake mixture seasoned with salt, pepper and Tarragon. [For four portions you need 1 pancake]. Cut pancake into very narrow strips and add to the consommé just before serving.

Consommé Alberto Use 1litre of beef consommé for four portions 30g chopped French beans, 20g diced turnip, 20g skinned diced and unseeded tomato.

METHOD Cook in salted water the beans and turnips. Boil up the beef consommé and add garnish before serving.

Consommé Luzern Use 1litre of beef consommé for four portions 10g red sweet pimentos julienne, 30g cooked saffron rice, fried croutons.

METHOD Prepare beef consommé in normal way, just before serving garnish with red pepper and rice. Serve fried croutons separately.

Consommé Gennaro Use 1litre of beef consommé for four portions METHOD Cook 80g white egg noodles in salted water. Keep pasta aldente. Cool under fresh running water and garnish the consommé just before serving with noodles. Grated Parmesan cheese is served separately.

Consommé Madeira Use 1litre of beef consommé for four portions Boil slowly the beef consommé and add 50ml of Madeira wine, simmer for few minutes and serve.

Consommé Casalinga 50

Use 1litre of beef consommé for four portions METHOD Boil slowly the beef consommé and add 60g cooked lean minced beef [use trimmings] and 30g skinned chopped unseeded tomatoes, stirred slowly into the consommé, flavoured with 50ml of sweet sherry.

Consommé Grandma Use 1litre of beef consommé for four portions 20g diced cooked French beans, 20g diced cooked boiled potatoes and 15g chopped unseeded peeled tomato, added into beef consommé before serving.

Consommé Macaroni Use 1litre of beef consommé for four portions METHOD Prepare beef consommé and the very last minute before serving garnish with macaroni cut in small pieces, use about 60g cooked macaroni. Grated Parmesan cheese served separately.

Chicken Consommé For six portions 1 chicken browned in the oven, 500g roast chicken carcases, 1 carrot, 1 white leek, 1 onion, 1 celery stalk, 2 egg whites, 2 .7litres chicken stock.

METHOD Mince the leek and carrot, place in a thick-bottomed pot, add the chicken and the egg whites and mix together. Pour in the stock and bring to the boil, then add the chicken carcases. Simmer slowly on low heat for 2 hours. Strain the chicken consommé slowly through muslin. Season as desired and garnish with 150g julienne of white cooked chicken meat.

Chicken consommé Lady Amber Use 1litre rich chicken consommé for four portions METHOD Prepare chicken consommé and before serving garnish with small raviolis stuffed with spinach and small diced cut cucumber.

Chicken Consommé Palermo For four portions use 1litre of chicken consommé METHOD Prepare chicken consommé as described and before serving garnish with pieces of 30g spaghetti, 20g skinned and unseeded chopped tomatoes and 30g diced cooked chicken meat. Parmesan cheese served separately.

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Fish Consommé For 2litres of clear fish consommé 500g of minced white fish, 90g chopped white of leek, 30g parsley stalks, 20g chopped carrot, 2 sprigs of fresh mint, 6 peppercorns, 2 egg whites, 400 ml white wine, 2.5litres fish stock.

METHOD Mix together the fish, parsley, leek, carrot, mint sprigs, peppercorns, egg whites and the wine. Then blend in the fish stock and bring to the boil, simmer gently for 35 minutes. Remove from heat and strain slowly through muslin. Season, and garnish. Example; Fish consommé can be garnished with plain boil rice, with julienne of cooked vegetables, with strips of crayfish tails, and oysters.

Fish Consommé d` Alpe Use 2litres basic fish consommé for 6-8 portions.

METHOD Prepare fish consommé as described and garnish with 15g julienne of red sweet pimentos, 10g diced tomatoes and 2 tablespoons cooked rice, just before serving.

INFORMATION Hot consommés of fish, poultry, meat or game are simple broth, strengthened and clarified. Consommés may be garnished with dices of vegetables, meat, pasta, egg royale or fried croutons. Normally consommé is served to start a meal because it stimulates more the appetite.

Green Pea Soup Serves for four portions 200g green spilt peas, 50g potatoes 25g leeks, 1.5litre chicken stock, 50g onions and 50g bacon, seasoning.

METHOD Wash the peas and put into a pan covered with chicken stock and bring to the boil and skim. Then add the remainder of the ingredients, season and simmer until the vegetables are tender. It is important to skim the soup when necessary. Then remove from heat, remove bacon and blend the soup with a blending machine. Put the soup in a clean pot, bring to the boil and correct seasoning and consistency. Serve diced fried croutons separately.

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Lentil Soup Serves for four portions 200g lentils, 50g onions, 1litre chicken stock, 50g carrots, 50g cooked ham, 1 tablespoon tomato paste, seasoning.

METHOD Wash the lentils and put in a pan covered with stock, bring to the boil, add the rest of ingredients and season. Simmer until vegetables are tender. Skim the soup when necessary. Remove from heat and pass the soup through a sieve or blend the soup with a blending machine. After put in a clean pot, correct seasoning, bring to the boil and serve hot.

Potato Soup For four portions 25g butter, 50g white leek, 1litre white chicken stock, 50g onions, 400g peeled potatoes, chopped parsley, seasoning.

METHOD SautĂŠ slice onions and leeks in butter, cook for few minutes, without colour the leeks and the onions. Then add rough-cut peeled potatoes, white stock and bring to the boil, simmer slowly till very soft. Remove from heat and pass the soup through a fine sieve, correct seasoning. Boil the soup again and sprinkle little fresh chopped parsley before serving. Serve fried croutons separately.

Cream of Tomato Soup For four portions 50g butter, 25g bacon, 100g onions, 60g carrots, 40g flour, 1.50litres chicken stock, 1 tablespoon tomato paste, 350g fresh tomatoes, 100ml fresh cream, seasoning.

METHOD SautĂŠ bacon, sliced onions and rough cut carrots slightly brown, mix the flour to a sandy texture, remove from heat and add tomato paste and fresh tomatoes. Return to heat and add the white stock, stir, bring to the boil, season and simmer for 45 minutes. Skim the soup when needed. When ready pass the soup through a sieve, boil again, remove from heat, and if necessary thin the soup with little white stock. Blend the fresh cream into the soup.

Serve hot and garnish with plain boiled rice.

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Mushroom Soup For four portions 50g butter, 40g flour, 30g onions, 30g white leek, 30g celery stalks, 1.25litres chicken stock, 150g white mushrooms, 60m fresh cream, seasoning.

METHOD SautĂŠ sliced onions, leeks, and celery without colouring the vegetables. Then mix the flour and cook over low heat to a sandy texture, add the stock, stir and bring to the boil. Add the sliced mushrooms, season and simmer for 45 minutes. Important to skim the soup when needed. Remove from heat and pass the soup through a fine wire sieve. Bring to the boil again the soup, correct seasoning and blend in the fresh cream. Serve fried croutons separately.

Chicken Soup For four portions 50g butter, 30g onions, 30g celery stalks, 20g white of a leek, 1.25litres chicken stock, 50g flour, 100 ml cream, 30g cooked diced chicken meat, seasoning.

METHOD SautĂŠ sliced onions, leek, and celery until soft, then add the flour and cook for few minutes on very low heat. Stir in the chicken stock and bring to the boil and simmer the soup for 40-45 minutes. Skim when needed. Remove from heat and pass the soup from a fine strainer, adjust seasoning and finish the soup with cream and garnish with cooked diced chicken.

Carrot Soup For four portions 1.25litres chicken stock, 50g butter, 30g flour, 50g celery stalks, 50g onions, 400g sliced carrots, 50g white of a leek, 1 teaspoon tomato paste, seasoning.

METHOD Cook gently the cut vegetables in butter until soft and without colouring.

Then mix the flour on low heat and add tomato paste. Stir in the chicken stock and bring to the boil, season and simmer gently for 45 minutes. Skim the soup when necessary. Remove from heat and pass the soup through a fine wire sieve or blend the soup with a blending machine. Bring to the boil and adjust seasoning and serve. Garnish the soup with Brunoise of carrots.

Serve grated Parmesan cheese separately.

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Vegetable Soup For four portions 350g fresh vegetables [carrots, onions, turnips, leek, celery stalk], 50g butter, 100g peeled potatoes, 25g flour, 1 tablespoon tomato paste, 1.25litres white stock, seasoning.

METHOD SautĂŠ sliced vegetables in butter without colouring, then mix in the flour and cook for a while, stir in the stock and bring to the boil. Add quartered cut potatoes and tomato paste, season and simmer for 45 minutes. Skim the soup when necessary. Remove from heat and pass the soup through a sieve, correct seasoning, boil again and serve the soup hot. Garnish the soup with chopped fresh basil on top.

Cauliflower Soup For four portions 250g cauliflower, 50 butter, 50g flour, 60g onions, 1.25litre white stock, seasoning.

METHOD SautĂŠ cauliflower and sliced onions in butter covered with a lid, without colouring, add in the flour slowly and cook for a while. Then add white stock, stir and bring to the boil, simmer slowly for about 40 minutes.

Remove from heat and pass the soup from a wire sieve or use a blending machine. Boil again, correct seasoning and garnish the soup with cooked cauliflower sprigs.

Celery Soup For four portions 250g celery stalks, 50g butter, 100g sliced onions, 40g flour, 1.25litre white stock, 50ml cream, seasoning.

METHOD Slice celery stalks and cook in butter with the sliced onions until soft. Mix in the flour, and cook for a few minutes gently on low heat. Then add the stock and stir, bring to the boil, season and simmer for 40 minutes. Remove from heat and pass the soup through a sieve. Adjust seasoning, boil again and blend in fresh cream just before serving.

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Leek Soup Four for portions 200g leeks, 50g onions, 50g celery stalks, 50g butter 40g flour, 1.25litre white stock, seasoning.

METHOD Cut leeks, onions and celery in rough-cut and fry slowly in butter for few minutes without colouring. Then mix in the flour and cook for a while, pour slowly the white stock, stir and bring to the boil, simmer slowly for 45 minutes. Remove from heat and pass the soup through a sieve and adjust seasoning. Enrich the soup with little fresh cream. Serve fried crouton separately.

Artichoke Soup For four portions 200g artichoke bottoms [fresh frozen], 50g celery stalks, 50g onions, 50g butter, 40g flour, 1.25litre chicken stock, and seasoning.

METHOD Slice artichokes, celery and onions and cook slowly in butter for few minutes. Then stir in the flour and then pour in the stock, stir and bring to the boil, season and simmer for 40-45 minutes. When ready pass the soup through a sieve and adjust seasoning. Serve separately fried croutons.

Onion Soup For four portions 300g sliced onions, 50g butter, 20g sliced celery stalk, 20g white leek, 40g flour, 1.25litre white stock, seasoning.

METHOD Gently cook all vegetables in butter and then add the flour, cook slowly for a while. Stir in the stock and bring to the boil, season with salt and pepper and simmer for 40 minutes. Skim the soup when necessary. Remove from heat and pass the soup through a sieve. Adjust seasoning and boil again, finish the soup with a little cream. Serve separately fried onion rings.

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Turnip Soup For four portions 250g sliced peeled turnip, 50g butter, 50g flour, 50g onions, 30g leeks, 20g celery, and 1.25litre chicken stock, seasoning.

METHOD SautĂŠ sliced vegetables in butter and then add slowly the flour and cook for few minutes on low heat. Add the chicken stock, season and bring to the boil and simmer gently for 40 minutes. When cooked remove from heat and pass the soup. Boil again the soup, adjust seasoning and serve fried crouton served separately.

Brussels Sprouts Soup For four portions 450g Brussels sprouts, 50g onions, 40g bacon, 50g butter, 40g flour, and 1.25litre white stock, seasoning.

METHOD Melt butter and sweat sliced onions and Brussels sprouts with bacon trimmings. Add flour and cook for a while, stir in the stock and bring to the boil, season and simmer until tender. Remove from heat and pass the soup.

Boil again the soup and garnish the soup with fried croutons served separately.

Corn Soup For four portions 300g fresh-frozen sweet corn, 50g onions, 50g potatoes, 20g celery stalk, 50g butter, 40g potatoes, 1.25litre white stock and seasoning.

METHOD SautĂŠ sliced onions, potatoes and celery in butter, then add the corn, and stir in the flour and cook for a while on low heat. Add the white stock, stir and season with salt and pepper. Bring to the boil and simmer for 40 minutes or until tender. Remove from heat and pass the soup, adjust seasoning, boil again, add little cream to the soup and serve.

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Pumpkin Soup For four portions 500g pumpkin, 50g onions, 30g celery stalk, 1 teaspoon tomato paste, 1.25litre white stock, 50g butter, 50g flour, 50ml cream, and seasoning.

METHOD Melt butter in a pan and sautĂŠ rough-cut peeled pumpkin, sliced onions and celery for few minutes. Add the flour and tomato paste, and cook for a while. Stir in the stock and bring to the boil, simmer slowly until the vegetables are tender soft. Skim the soup when necessary. Remove from heat and pass the soup from a wire sieve or use a blending machine. Adjust seasoning, boil again the soup and add cream when about to serve.

Cabbage Soup For four portions 500g cabbage, 50g onions, 50g celery, 50g bacon trimmings, 40g butter, 40g flour, 1.25litre white stock, pinch of caraway seeds, salt and pepper.

METHOD SautĂŠ sliced onions and celery in butter without colouring. Then add the rough-cut cabbage and bacon trimmings. Stir in the flour and add the white stock, stir and put a pinch of caraway seeds, salt and pepper and bring to the boil and simmer for 45 minutes. When ready remove from heat, remove bacon trimmings and pass the soup through a wire sieve, adjust seasoning and bring to the boil again and garnish the soup with diced cooked ham.

Cucumber and Onion Soup For four portions 300g cucumber peeled and unseeded, 250g onions, 30g celery, 50g butter, 50g flour, 1litre chicken stock, 30g skinned unseeded tomato julienne, seasoning.

METHOD Slice cucumber, celery and onions and sweat them in butter until soft. Add the flour and continue cook for a while without colouring. Then add the stock, season and bring to the boil, simmer gently for 40 minutes on low heat. When ready remove from heat and pass the soup in normal way, adjust seasoning, bring to the boil again and garnish the soup just before serving.

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Asparagus Soup For four portions 400g fresh asparagus, 50g butter, 50g flour, 60g onions, 1.25litre white stock, 120ml fresh cream, and seasoning.

METHOD Sweat sliced onions and asparagus in butter for few minutes. Then add the flour, stir and cook for a while. Add the stock stir, season well with salt and pepper and bring to the boil, simmer very slowly for 50 minutes or until tender. Remove from heat, strain through a sieve, adjust seasoning and boil up again, remove from heat and finish the soup with cream. Garnish the soup with asparagus tips.

White Bean Soup For four portions 250g dried white beans, 50g onions, 30g-celery stalk, 20g leek, 1.25litre white stock, 50g butter, 40g flour, seasoning.

METHOD Wash dried beans and soak in water for 4 hours. SautĂŠ sliced onions, leek and celery in butter without colouring, then add the beans and flour and cook for a while and slowly stir in the white stock. Bring to the boil, season and simmer until the beans are tender. Remove from heat and pass the soup through a sieve. Adjust seasoning, boil again and finish the soup with a little cream just before serving.

French Onion Soup For four portions 300g sliced onions, 50g butter, 30g flour, 1.25litre white beef stock, seasoning.

METHOD Cook gently finely sliced onions in butter till golden light brown colour, then the flour and cook for a while. Stir in the beef stock and season, bring to the boil and simmer gently for 35 minutes. Skim the soup when necessary.

Correct seasoning and serve the soup with cheese croutons separately.

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Calf’s Brain Soup For four portions 300g calf’s brain, 100g fresh mushrooms, 1 teaspoon chopped parsley, 50g butter, 40g flour, 1.25litre white beef stock, 50ml fresh cream, seasoning.

METHOD Cut calf’s brain in pieces and sauté in butter for few minutes. Then add the sliced or chopped mushrooms and flour, stir and add the stock, season and bring to the boil. Simmer the soup for 35 minutes on low heat. Remove from heat and pass the soup through a wire sieve. Bring up again to boil, remove from heat and finish the soup with fresh cream. Garnish the soup with fresh chopped parsley just before serving.

Scotch Broth For four portions 1.25litre white beef stock, lean beef, 1 carrot diced, 1 turnip diced, 1 onion chopped, 1 white leek chopped, 3 tablespoons barley, 2 teaspoons finely chopped parsley, salt and pepper.

METHOD Cut the meat into even pieces, removing any fat. Then put the meat in a pan and add the stock. Bring to the boil and simmer gently for 90 minutes.

Remove any scum when necessary, which appears on the surface of the broth. Then add the vegetables and barley and continue cooking until vegetables and barley are cooked. Normally the meat is removed and served separately on a dish with a little of the broth. Serve the broth with the vegetables, sprinkled with fresh chopped parsley on top.

Minestrone Recipe No1 2 slices of bacon julienne, 25g butter, 1 small leek cut in fine julienne, 1 carrot julienne, 1 turnip cut in strips, 1 celery stalk cut in strips, 1 chopped onion, ¼of a cabbage, 25g macaroni cut in small pieces, 1 clove of a garlic.

1.2litre white beef stock, 1-tablespoon tomato paste, 25g frozen peas, 25g frozen chopped beans, seasoning and chopped parsley for garnish.

METHOD Saute bacon in butter without colouring, then add the vegetables and cook gently for 5 minutes. Add the garlic, stock and tomato paste, bring to the boil and simmer gently for 35 minutes or until the vegetables are tender. Add frozen peas and beans and cook for a further 4 minutes. Season the soup and add the cooked macaroni at the last minutes before serving.

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Minestrone Recipe No2 300g mixed vegetables [onion, leek, carrot, turnip, cabbage and celery], 25g fresh frozen peas, 50g potatoes, 20g chopped French beans, 100g tomatoes, 25g spaghetti, 40g bacon, 30g butter, 1 teaspoon tomato paste, 1.2litre chicken stock, seasoning.

METHOD Cut mixed vegetables and potatoes in ½cm dices. Sauté vegetables in butter with diced bacon for 5 minutes. Then add the tomato paste and the stock, bring to the boil and season. Then add chopped tomatoes and diamond shape cut French beans simmer slowly until the vegetables are tenderly cooked.

After add fresh frozen peas and cooked pasta cut into 2cm long. Correct seasoning, bring again to the boil and serve hot. Grated Parmesan cheese served separately.

Crab Soup 1½litre chicken stock, 1 onion, 30g dried mushrooms, 230g can bamboo shoots, ½teaspoon grated ginger, 150g crab meat, 125g scallops, 3 tablespoons corn-flour, 3 tablespoons water, 1 tablespoon soy sauce, 10ml dry sherry, 2 egg whites, and salt and pepper.

METHOD Cover dried mushrooms with boiling water and let it stand for 30 minutes, drain and remove the stalks, then slice the mushrooms thinly. Chop the onion and cut bamboo shoots into a fine julienne cut. Wash scallops, and remove the dark vein, then slice the scallops thinly. Put chicken stock in a pan and bring to the boil, add mushrooms, bamboo shoots, chopped onion, ginger, crab meat, scallops and salt and pepper. Bring to the boil and reduce heat and simmer for few minutes. Remove from heat; stir in combined corn flour and water, soy sauce and dry sherry. Return the pan to heat, stir until the soup comes to boil and simmer for few minutes. Beat egg whites with a little water and add to the soup, stir well and serve.

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Herbed Vegetable Soup For 4-6 portions 1 tablespoon butter, 1 medium chopped onion, 1 chopped celery stick, 1 medium carrot, 1 medium zucchini, diced, 20g green beans, 1½litre chicken stock, ½teaspoon dried marjoram leaves, 30g egg vermicelli, 1 tablespoon fresh chopped chives, salt and pepper.

METHOD Sauté onions in butter until soft. Then add the remaining vegetables, chicken stock and marjoram leaves. Bring to the boil, season with salt and pepper and simmer for 8 minutes. Add vermicelli, stir, and simmer for a further 10 minutes. Stir in finely chopped chives and serve.

Shrimp Chowder 2 diced onions, 40g butter, 5 medium sized diced potatoes, 150ml boiling water, 600g peeled shrimps, 900ml milk, 100g grated cheddar cheese, chopped parsley, salt and pepper.

METHOD Sauté the onions in butter until soft. Add the potatoes and boiling water season well with salt and pepper and simmer for 15 minutes. Add the shrimps, milk and cheese and continue cook gently. Stirring from time to time, until the cheese has melted. Remove from heat and garnish with chopped fresh parsley just before serving.

Crème Vichyssoise 4 leeks, 1 finely chopped onion, 50g butter, 1litre chicken stock, 2 potatoes thinly diced, 150ml cream, chopped chives to garnish, salt and pepper.

METHOD Wash the leeks thoroughly, remove the roots and cut the tops. Chop the rest of the leeks finely. Fry the leeks and onion gently in butter for 8 minutes without browning. Add the chicken stock and potatoes, season with salt and pepper. Cover the pan with a lid and simmer for 45 minutes or until the vegetables are really soft. Sieve the soup and stir in the cream, adjust seasoning if needed. Chill the soup and serve sprinkled with chopped chives.

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Chilled Curry Soup For four portions 375g chopped onions, 60g butter, 3 teaspoons curry powder, ¼teaspoon paprika, ¼teaspoon Tabasco sauce, 30g flour, 600 ml beef stock, 1 teaspoon lemon juice, 300 ml milk, 4 tablespoons cream, fried onion rings to garnish, salt and pepper.

METHOD Fry the onions in butter for 5 minutes, stir in the curry powder, paprika, Tabasco, salt, pepper and flour. Cook on low heat for a few minutes more, stirring to avoid burning. Stir in the beef stock and lemon juice, bring to the boil and simmer slowly for 20 minutes. Blend or sieve the soup, place the soup in a bowl and add the milk, chill well. Just before serving stir in the cream and garnish the soup with crispy fried onion rings.

Gazpacho 500g tomatoes, 1 small onion, 1 medium green pepper, 1 clove of garlic, 1 tablespoon brown vinegar, 1 teaspoon olive oil, 2 teaspoons lemon juice, ¼of a cucumber, salt and pepper, roasted flaked almonds to garnish.

METHOD Wash tomatoes and cut roughly. Prepare the onion and green pepper and cut into slices. Crush the garlic, place the tomatoes, onion, green pepper, garlic, vinegar and olive oil in a liquidizer and combine well together. When ready turn the soup in a bowl and add the lemon juice, adjust seasoning to taste.

Chill well in a refrigerator. Serve sprinkled roasted almonds on top.

Chilled Cream Celery Soup For four portions 30g butter, 250g sliced celery stalks,15g flour, 600ml white chicken stock, 60g finely diced carrots, 300ml milk, 1 teaspoon lemon juice, salt and freshly ground pepper.

METHOD Sauté slowly sliced celery in butter for 5 minutes, stir in the flour and cook for a while, then add the stock and stir. Add the lemon juice, season with salt and freshly ground pepper, bring to the boil and simmer for 20 minutes.

Remove from heat and sieve or blend the soup. Return the soup on heat, add the diced carrots and simmer until the carrots are cooked. Remove from heat, cool slightly and add the milk. Adjust seasoning and place the soup in a bowl and chill well before serving.

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Chilled Cream Spinach Soup For six to four portions 500g spinach leaves, 60g butter, 1 small onion, 900ml white chicken stock, Âźof a teaspoon salt, freshly ground pepper, 10ml lemon juice, 1 bay leaf, 15g plain flour, 50ml cream.

METHOD Wash and prepare the spinach. SautĂŠ the onions in 30g butter until soft, then add the spinach leaves, and cover with a lid and cook for 6 minutes. Add the chicken stock, salt, pepper, lemon juice and bay leaf. Bring to the boil and simmer slowly for 25 minutes. Remove from heat, remove the bay leaf and sieve or blend the soup with a blending machine. In a clean pan make a roux with the rest of the butter and flour, slowly add the soup, stir and bring to the boil and simmer slowly for 5 minutes. Adjust seasoning and place the soup in a bowl and chill well. Just before serving blend in the cream. Serve separately cheese-topped croutons.

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TOMATO SOUP

MINESTRONI SOUP

65

PEA SOUP

PUMPKIN SOUP

66

PIZZA Pizza Dough Serves for four 18cm round pizza bases.

500g plain flour, 100g butter, 10g salt, 40g dehydrated yeast, and 300ml lukewarm water.

METHOD Rub the butter into the flour, mix yeast and lukewarm water slowly to a smooth dough. If needed add little more flour. Let it rest for 30 minutes and knock back and scale to desired weights or portions. After recovery, flatten the dough to about 6mm thick.

Pizza Ai Fungi 250g sliced skinned tomatoes, 350g Mozzarella cheese, and 450g sliced mushrooms, oregano.

METHOD Put thin slices of tomatoes on pizza base and season with freshly ground black pepper and a little salt. Cut Mozzarella cheese in slices and place on top of the tomatoes. Sprinkle sliced mushrooms, a little dried oregano and oil. Bake in a moderate oven, 190°c.

Pizza Rustica 250g sliced skinned tomatoes, 60g finely thin sliced onion rings, 24 pitted green olives, 4 tablespoon capers, 16 anchovy fillets [canned in oil], 1 tablespoon chopped garlic, oregano.

METHOD Place sliced tomatoes on pizza base, season with freshly ground pepper, sprinkle capers and place six olives on each portion. Drain anchovy and arrange on top, sprinkle the thinly sliced onion rings chopped garlic and oregano on top and pour a little oil before baking in a oven.

Pizza Sorrentina 67

200ml-tomato sauce, 300g Mozzarella cheese, 240g cut in strips lean bacon, and 2 sliced medium sized onions, oregano.

METHOD Toss bacon and sliced onions in butter until soft. Drain well. Spread tomato sauce on prepared pizza base, then sprinkle the tossed onions and bacon on top. Arrange sliced Mozzarella on top, sprinkle oregano and pour a little oil on top. Season with freshly ground black pepper and bake in a moderate oven.

Pizza Hawaiian 250g skinned sliced tomatoes, 300g Mozzarella cheese, 200g cooked ham julienne, 8 pineapple rings cut in halves.

METHOD Prepare pizza base and place on top sliced tomatoes then sprinkle cook ham cut in strips and arrange sliced Mozzarella and pineapple rings cut in half. Bake in a moderate oven 190°c.

Pizza Fortoressa 200ml tomato sauce, 350g Mozzarella cheese, 160g Parma ham cut in strips, 120g sliced green olives, 200g sliced mushrooms and oregano.

METHOD Spread tomato sauce on prepared pizza base. Sprinkle cut in strip Parma ham, arrange sliced Mozzarella cheese, sprinkle sliced olives and sliced mushrooms and dried oregano. Splash little oil on top and bake in a moderate oven.

Pizza Margherita 250g sliced skinned tomatoes, 300g Mozzarella cheese, and sprigs of basil.

METHOD Place sliced tomatoes on prepared pizza base, season with freshly ground pepper and salt. Cut the Mozzarella into slices and place on top of the tomatoes. Sprinkle with olive oil and bake in a moderate oven 190°c. when cooked garnish the pizza with a sprig of fresh basil.

Pizza alla Siciliana 250g skinned sliced tomatoes, 300g Mozzarella cheese, 8 anchovies [canned in oil], 8 pitted green olives, 4 tablespoons capers, marjoram.

METHOD Arrange the sliced tomatoes on prepared pizza base and season with freshly ground black pepper and a little salt. Cut the Mozzarella in thin slices and place on top of the tomatoes. Arrange the anchovy fillets 68

criss-cross and pitted olives on the cheese, sprinkle the capers and marjoram. Pour a little oil on top and bake in a moderate oven.

Pizza Verdura 250g skinned sliced tomatoes, 250g Mozzarella cheese, 200g cooked spinach leaves, 240g sliced mushrooms, 1 medium sized green pepper thinly sliced, chopped fresh basil and seasoning.

METHOD Prepare pizza base and place the sliced tomato, then arrange the sliced Mozzarella cheese and place the spinach leaves on top of the cheese.

Sprinkle the sliced mushrooms and arrange on top the thinly cut sliced green pepper. Sprinkle chopped basil; season with freshly ground black pepper, splash a little oil on top and bake in a moderate oven 190°c.

Pizza Capricciosa 200ml tomato sauce, 300g Mozzarella cheese, 120g julienne of cooked ham, 4 hard-boiled eggs, 160g sliced mushrooms, oregano, salt and pepper.

METHOD Prepare pizza base and spread cold tomato sauce on top, then place thinly sliced Mozzarella, ham, and mushrooms. With an egg cutter slice the cooked eggs and arrange on top. Season with a little salt and freshly ground pepper, sprinkle oregano as desired and a little oil. Bake in a moderate oven 190°c.

Pizza Marinara 250g skinned sliced tomatoes, 250g sliced Mozzarella cheese, 160g peeled shrimps, 185g tuna [canned], 12 shelled mussels, 4 tablespoons capers, 8 pitted green olives, 1 tablespoon fresh chopped basil.

METHOD Place sliced tomatoes on pizza base, then put the sliced cheese on the tomatoes. Sprinkle the shrimps and arrange the drain tuna chunks on top. Sprinkle the capers and decorate with the mussels and olives.

Season with salt pepper and sprinkle chopped basil. Pour a little oil on top and bake in a moderate oven.

Pizza Maltese style 69

200ml tomato sauce, 1 medium green pepper thinly sliced, 60g thinly sliced onion rings, 4 tablespoons capers, 60g sliced green olives, 200g sliced Maltese sausages, 120g sliced Maltese pepper cheese, 40g anchovy fillets [canned], chopped fresh basil.

Place tomato sauce on pizza base, then arrange sliced green peppers and onion rings, sprinkle the capers and sliced olives on top. Then arrange the sliced sausages and peppered cheese with criss-cross anchovy fillets, sprinkle a little oil and chopped basil on top and bake in a oven.

VEGETABLE PIZZA

MUSHROOM PIZZA

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CHEF RENO PIZZA

SEAFOOD PIZZA

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RICE DISHES Paella Serves 6-8 portions 8 fresh mussels, 1 small lobster, 100g peeled prawns, 1 small chicken, 60ml olive oil, 1 clove of garlic, 1 chopped onion, 1 medium green pepper seeded and chopped, 5 tomatoes skinned and chopped, 350g long grain rice, 1.7litre chicken stock, a pinch of powdered saffron, 125g frozen peas, salt and pepper.

METHOD Shell off the mussels and peel the prawns. Remove the lobster meat from the shell and cut it in diced. Keep at a side. Bone off the chicken and cut into pieces. In a large pan, fry the crushed garlic, onion and green pepper until soft. Then add the chopped tomatoes and pieces of chicken and cook until the chicken is lightly browned. Stir in the rice and half of the chicken stock, season with saffron, salt and pepper. Bring to the boil, stir and simmer for 20 minutes. Add more stock as necessary, until the chicken is cooked tenderly and the rice is just cooked and all chicken stock has evaporated. Mix and stir the mussels, prawns, lobster meat and peas and simmer for 6 minutes until all ingredients heated through. Serve decorated with mussels in their shells and finely julienne of red sweet pimentos.

Some information about ways of cooking rice Place the rice stock and salt in a pan and bring to the boil quickly, stir and cover with a lid and simmer until tender. When the stock absorb, remove from heat and fluff the rice with a fork to separate. Use cooked rice as required.

When cooking rice you can flavour it by using beef or chicken stock. Any kind of cooked rice can be varied by adding a knob of butter and ingredients such as chopped chives, chopped hard boil eggs, grated cheese, diced vegetables such as diced celery, red sweet pimentos, and carrots. It can be garnished with roasted almonds, raisins or sultanas.

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Saffron Rice Serves for six portions 90g butter, 30g chopped onion, 375g rice, 600ml chicken stock, and pinch of powdered saffron, seasoning.

METHOD Melt the butter in a pan and stir in the rice, cook slowly until the rice is beginning to brown. Add the chicken stock and bring to the boil. Add the powdered saffron and continue to boil gently. Stirring occasionally is important, until the rice is tender and all the stock has evaporated. It may be necessary to add a little more stock while cooking. When the rice is ready cooked, add a knob of butter, turn gently until the butter has melted and serve.

Rice Au Gratin Arrange cooked rice in a buttered fireproof dish with generous layers of grated cheddar cheese. Sprinkle the top with more grated cheese and melted butter. Bake in a moderate oven 190°c until well heated through and a nice golden colour on top. Serve this rice with chicken.

Risotto con Funghi Serves for six portions 375g rice, 100ml white wine, 600ml white stock, 40g grated cheese, 30g butter, 20g chopped onions, 200g sliced mushrooms, seasoning.

METHOD Cook chopped onions in butter until lightly browned. Pour the white wine and reduce by half. Add the rice and sliced mushrooms, stir and add the stock, seasoning and bring to the boil and cook gently. When the rice is cooked remove from heat and mix well the grated cheese and a knob of butter. Turn the rice gently until the butter melts and serve.

Risotto con Funghi

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Risotto Nipote Serves for six portions 375g long grain rice, 650ml chicken stock, 50g diced bacon, 100g diced cooked chicken, 50g cooked sweet corn, 80g garden peas, 180g skinned seeded chopped tomatoes, 30g butter, 30g chopped onions, seasoning.

METHOD Put chicken stock in a pan and stir in the rice, bring to the boil quickly and cover with a lid and cook gently until the rice cook tenderly. Meanwhile sautĂŠ in butter the bacon, and onions until soft then add the tomatoes and simmer for 5 minutes. Then mix the sautĂŠed bacon, onions and tomatoes with the rice and continue cooking. If needed add a little more stock. When the chicken stock is all evaporated, remove from heat, add diced chicken, cooked sweet corn, frozen peas and a knob of butter, turn gently on low heat and cook until it is heat well through.

Fruity Risotto Serves for six portions 375g rice, 600ml chicken stock, 30g pine nuts, 20g raisins, 20g sultanas, 30g chopped pineapple, 30g diced cooked carrots, 30g green pepper julienne, 50g butter, pinch of powdered saffron, 2 bay leaves, seasoning.

METHOD Cook the rice in chicken stock with 2 bay leaves, covered and boil gently until cooked. Stirring occasionally is important. When the stock is nearly absorbed remove the bay leaves, add the raisins, sultanas, pineapple, carrots, green peppers and butter into the rice, slightly season with salt and pepper and stir in gently and cook for few minutes until all ingredients heated well through. Serve the rice with roasted pine nuts sprinkled on top.

Risotto Splendor Serves six portions 375g long grain rice, 650ml white chicken stock, 120g peeled prawns, 60g bamboo shoots julienne, 1 tablespoon chopped chives, 1 clove of garlic chopped, 60g skinned seeded tomato julienne, 80g frozen garden peas, 60g sliced and cut in strips smoked salmon, 60g butter, seasoning.

METHOD Cook rice in a pan with chicken stock, add a bay leaf, season, cover with a lid and boil gently. SautĂŠ chopped chives and garlic in butter until soft, add the prawns, bamboo shoots, tomatoes and peas, cook for few minutes. When rice is cooked and the stock is nearly absorbed remove the bay leaf, add the 74

mixture and mix well. Place the risotto on serving dish and garnish on top with smoked salmon strips.

Risotto Hotelier Serves for six portions 375g brown rice, 650ml whit stock, 30g butter, 20g chopped onions, 100ml white wine, 200g sliced fresh mushrooms, 80g sliced artichoke hearts [canned], 50g cut in strips red sweet peppers, 60g grated Parmesan cheese, seasoning.

METHOD SautĂŠ chopped onions in butter until soft, then pour in the wine and reduce it by half. Stir in the rice, mushrooms and red pepper. Stir in the stock, season and bring to the boil quickly and cook gently boiling. When all stock has evaporated add a knob of butter, artichokes and the grated cheese. Turn gently until the butter melts and serve.

Risotto Ratatouille 375g rice, pinch of powdered saffron, 30g chopped onions, 600ml white stock, [for saffron rice]. 60g aubergine cut in diced [2cm], 50g courgettes cut in diced, 30g green peppers rough cut, 30g chopped onions, 2 chopped garlic cloves, 3 table spoons olive oil, 160g chopped tomatoes,1 teaspoon tomato paste, 200ml stock, pinch of mixed herbs, 2 tablespoons corn flour, and seasoning.

METHOD Prepare saffron rice as described before and keep at a side hot. Meanwhile fry the chopped onions and garlic in oil slightly browned then add the chopped tomatoes and tomato paste, cook for a while and add the stock, simmer gently on low heat for 12 minutes. Blend the corn flour with a little water and thicken the sauce, cook for a while and adjust seasoning. Flour the courgettes and aubergines and fry to a golden brown colour. Place the rice on serving dish, pour over the sauce and garnish with fried vegetables.

The cultivated rice plant

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Risotto Campeggio Serves for six portions 375g rice, 40g chopped onions, 650ml white stock, 60g butter, 50g grated Parmesan cheese, 90g baby corns [canned], 50g frozen garden peas, and 60g roasted flaked almonds.

METHOD SautĂŠ chopped onions in butter, then stir in the rice and cook until it is glossy. Add the chicken stock, stir and bring to the boil, season and cook boil gently until the stock in nearly absorbed. Then add the corn and peas, mix gently with a fork, so to separate the grains and cook for few minutes.

Remove from heat, place the risotto on a serving dish and sprinkle roasted nuts on top. Garnish with a fresh basil sprig. Serve grated parmesan cheese separately.

Risotto Mustier 375g long rice, 90g chopped onions, 60g butter, grated Parmesan cheese, 60g cooked ham julienne, 60g sliced mushrooms, 40g sweet corn [canned], 650ml chicken stock, pinch of powdered saffron, 300ml tomato sauce.

METHOD Fry gently chopped onions in butter until soft, add the rice and a pinch of saffron. Stir well with a wooden spoon and add the stock, season and bring to the boil and cook boiling gently, covered with a lid. Stirring occasionally from time to time. When the stock is nearly evaporated add the cooked ham, mushrooms and sweet corn, mix gently and cook for 2 minutes more so the vegetables heat well through. Arrange the risotto on serving dish and sprinkle grated cheese on top. Serve the tomato sauce hot, separately in a sauceboat.

Ham and mushroom Risotto Serves for six portions 375g long rice, 80g finely chopped onions, 200g sliced baby mushrooms, and 150g chopped cooked ham, 650ml white chicken stock, chopped fresh parsley.

METHOD SautĂŠ onions in butter and cook until soft. Add the rice and mushrooms and cook for 3 minutes. Remove from heat and add the ham, and the boiled stock. When add the stock pour slowly to avoid burning yourself. Bring to 76

the boil, stir, reduce heat, cover and cook until the rice is tender. If needed add a little more stock. When cooked remove from heat and allow the risotto to stand for few minutes. Stir in the chopped parsley with a knob of butter, using a fork, and serve hot.

Fried Rice a la mode du Chef Serves foe six portions 375g long-grain rice, 3 rashers bacon, 250g cooked pork, 1teaspoon grated ginger, 60g finely chopped onions, 500g peeled prawns, 2 tablespoons oil, 1 tablespoon soy sauce, salt and pepper.

METHOD Spread the rice on a shallow tray and put in a moderate oven for 15 minutes, stir the rice every 5 minutes to bring out the moist grain to the top. Cut bacon rashers in dices and fry until crispy. Drain and keep at a side. Fry grated ginger and chopped onions in oil slowly for 1 minute in a pan or wok, then stir in the rice and cook for 5 minutes. Add the cooked bacon, pork cut in strips and peeled prawns and mix well and cook until completely heated through, season with salt and freshly ground pepper. Add the soy sauce, stir gently and serve.

White and wild rice with cooked Ham and peppers Serves for six portions 250g long rice and 30g wild rice, 250g diced cooked ham, 60g diced red sweet pimentos, salt and pepper.

METHOD Cook wild rice in boiling salted water until tender. When cooked drain and keep at a side. Cook white rice in a pan, add sufficient cold water to come 2.5cm above the rice, season with a little salt, bring to the boil, and cook boiling gently. When steam holes appear in the rice, turn heat low, as possible, cover the rice and cook until tender. When the white rice is cooked mix in the wild rice gently with a fork then add and mix a knob of butter, cooked ham and well drained the diced sweet peppers.

Rice Pilaf Serves for six portions 315g rice, 600ml chicken stock, 1 chopped onion, 60g butter.

METHOD SautĂŠ the chopped onion in butter until soft, add the rice and cook together till the rice is glossy. Add half of the boiling stock, stir well, and then add the rest of the stock. Cover well with a piece of tin foil and cook in a hot 77

oven 200°c for about 18 minutes. Remove from oven, and remove the tin foil, add some pieces of butter, let it stand for few minutes and then with a fork separate the grains.

Rice cooked in chicken stock Serves six portions 315g long rice, 1litre fatty chicken stock, 60g butter and seasoning.

METHOD SautĂŠ the rice in butter and cover with boiling chicken stock, add a little salt and simmer until render.

Curried Rice Serves for six portions 315g rice, 125g butter, 30g curry powder, 1litre white stock, and 1 chopped onion.

METHOD Lightly fry the onion in 60g butter, and then add the rice and the curry powder cook slowly for few minutes. Then add the stock, bring to the boil, cover and cook in an oven 180°c until tender and the rice has absorbed all the stock. Remove from the oven, remove the lid and add the remaining butter cut in pieces, allow standing for few minutes and separating the grain with a fork.

Curried Rice

PAELLA

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SAFFRON RISOTTO

Fried Rice a la mode du Chef 79

RICE PILAF

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FISH Fish is nutritionally a good source of protein, containing the same amount of proteins per gram as meat. Fat content of fish is lower than that of beef, so white fish such as sole or cod contain small amount of fat but dark flesh fish such as salmon or mackerel contain little more amount of fat. Fish has a very delicate texture and when cooking fish it should be cooked with care.

There are various kinds of methods of cooking fish such as, braising, boiling, poaching, deep-frying, shallow frying, and grilling.

Poached Cod English Style For four portions allow 550g Raw fillet of cod 550g fresh frozen cod fillets, 120g melted butter, chopped parsley, four lemon wedges, and seasoning.

METHOD Cut the cod fillets into four portions, season and place in a pan, just cover with fish stock and cook very gently for 10 minutes. Drain well and arrange on suitable plates, pour over the melted butter and sprinkle fresh chopped parsley on top and garnish each portion with lemon wedge. Serve boiled potatoes separately.

Poached Cod Florentine 550g cod fillets, 240g cooked spinach, 60g butter, a pinch of nutmeg, 200ml Mornay sauce, 60g grated Parmesan cheese, seasoning.

METHOD Prepare cod fillets into four portions and season. Place in a pan and just cover with salted water,2 bay leaves, and little brown vinegar and cook gently on low heat for about 10 minutes. When cooked keep at a side warm.

Toss the cooked spinach in butter with a pinch of nutmeg, and season.

Divide the spinach on suitable fish plate and place on the portioned cod fillets, coat with boiled up Mornay sauce and sprinkle grated cheese on top, and glaze under a hot grill till a nice golden colour and serve at once.

Poached Cod Palmer 550g cod fillets, 240ml white wine sauce, 100g cooked chopped mushrooms, fresh chopped basil, 8 king prawns, 30g butter, seasoning.

METHOD Cut the cod fillets in portions and season, place in a pan and just cover with white wine and fish stock. Cook gently for about 10 minutes. When cooked

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drain well and place on fish plates and cover the fish with boiled up white wine sauce, sprinkle on top the chopped mushrooms, fresh basil, and melted, glaze slightly under a grill and garnish with fried king prawns on top, on each portion.

Poached Cod Indian 550g cod fillets, 240ml-curry sauce, 40g red sweet pimento strips, and parsley sprigs, seasoning.

METHOD Portion the fish and cook in fish stock, just cover the fish, when cooked drain well and place on the fish on suitable plates and mask with boiled up curry sauce and garnish with red pepper strips on top with a fresh parsley sprig. Plain boiled rice served separately.

Poached Cod Skipper Style 550g fillet of cod, 200ml fish veloutĂŠ, 60g anchovy butter, 30g chopped capers, 80g unseeded skinned chopped tomatoes, chopped fresh herbs basil and parsley seasoning.

METHOD Prepare cod fillets into portions and season. Place in a pan with few chopped onions and two bay leaves, put 50ml white wine and add fish stock just to cover the fish, cook gently for about 10 minutes. When cooked drain well the cod fillets and keep at a side warm. Reduce well the left fish stock and add the fish veloutĂŠ and let it reduce for a few minutes, then finish the sauce with anchovy butter capers, chopped tomatoes and herbs. Place the fish portions on suitable plates and pour the sauce over the fish.

Grilled Cod with Anchovies 4cod steaks weighing about 130g each, 1juice of a lemon, 90g melted butter, and anchovy fillets, seasoning.

METHOD Cut the cod fillets into steaks, sprinkle with salt, pepper and lemon juice and brush with melted butter. Grill under a moderate grill then turn the cod 82

steaks over, brush the other side with butter and grill again about 8 minutes on each side. When ready place on suitable fish plate and garnish on top with criss-cross anchovy fillets and a sprig of fresh basil.

Grilled Cod Bel-Air 4 cod steaks weighing about 130g each, 60g butter, olive oil, 120g skinned, chopped fresh tomatoes, and 80g finely sliced onions, [Lyonnaise] 100g fresh green pepper strips, seasoning.

METHOD Brush with olive oil the cod steaks and season with freshly ground black pepper and salt, grill the fish to a light golden brown colour, when cooked keep at a side warm. Fry the sliced onions in butter and when lightly browned add the green pepper and the chopped tomatoes and cook for few minutes. Drain well and divide the mixture on four fish-plates, then place the cod portions on top, brush with little melted butter and decorate with a sprig of fresh parsley and sliced lemons.

Grilled Cod Brownie Style 4cod steaks weighing about 130g each, English mustard, 8 slices of eggplants, 90g butter, 1 clove of garlic, chopped chives, seasoning.

METHOD Brush the cod steaks with oil and season well with powdered English mustard pepper and salt. Then grill on both sides to a light golden colour.

Flour and season the slices of eggplants and fry, them in deep fat. Place the fried eggplants on suitable fish plates and place on the cod steaks, toss the chopped garlic in butter and pour over the fish, garnish with fresh chopped chives on top.

Grilled Cod Ă la Diable 4cod steaks weighing about 130g each, 90g butter, olive oil, 240ml devilled sauce, and seasoning.

METHOD Prepare cod steaks and season well with salt and freshly ground black pepper. Brush the fish with melted butter and oil and grill the fish in normal way. When ready cooked arrange on serving plates and decorate with lemon wedges and basil sprig. Serve Devil sauce separately in a sauceboat.

Fried Cod with Mushrooms 4cod steaks weighing each about 130g, 400g mushrooms, 90g butter, and 1tablespoon of lemon juice, seasoning.

METHOD Season and flour the cod and fry in butter and a little oil when cooked pour over the lemon juice. Remove from the pan and keep at a side warm. Thinly 83

slice the mushrooms and sautĂŠ` them in butter and then pour over the cod steaks, and sprinkle chopped parsley on top the cooked fish which has been arranged on serving plates.

Fried Cod in Batter 4cod fillets weighing about 130g each, 125g flour, 1 egg, 150ml milk, and seasoning.

METHOD Wash the fish and dry thoroughly. Make a coating batter from the flour, salt, egg and the milk. Dip the fish in seasoned flour and then in the batter, fry into hot deep fat and cook until golden colour for about 5 minutes. When cooked drain well on kitchen paper, and before serving, garnish the fish with fried parsley and lemon wedges.

Note; Coating Batter. Place all ingredients in a bowl. Using a wooden spoon and working from the centre, gradually mix some of the flour from the edges into the egg and milk. Beat well until smooth and bubbly.

You can use this coating batter for apple rings pieces of fish, etc.

Cod Provencale 500g cod fillets, 60ml oil, 30g butter, 1medium sized sliced onion, 1 clove of garlic, 450g skinned and chopped tomatoes, Âź of a teaspoon mixed herbs, seasoned flour, and salt and pepper.

METHOD Cut the cod into 4 cm squares and roll in seasoned flour, heat the oil and fry the cod gently until golden brown on both sides, cooking time about 10 minutes. Drain and put the fish on serving fish plates and keep hot at a side.

Remove the oil from the pan and add the butter and fry the onion until tender, then add the crushed garlic, tomatoes and mixed herbs, stir, season and cook for 4-5 minutes, then pour over the mixture on cooked fish, sprinkle a little chopped parsley on top and serve.

Curried Cod fillets 4 cod fillets weighing about 130g each, 1 medium sized chopped onion, 50g butter 1apple, peeled and chopped, 2teaspoons curry powder, 4tablespoons plain flour, 400ml white stock, 10ml chutney, and seasoning.

METHOD SautĂŠ the chopped onions in butter till lightly golden colour. Add the

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chopped apples, cook for a while and then add the curry powder. Then stir in the flour and cook gently for two minutes. Pour in the white stock gradually and season with chutney and a little sugar. Bring to the boil and simmer gently for 6 minutes. Arrange the seasoned cod fillets in a casserole and pour over the curry sauce. Cook in an oven at 180°c for 20-30 minutes.

Haddock Casserole Favourite 500g haddock fillet cut in squares, 1 medium onion chopped, 60g sliced mushrooms, 50g butter, 1 tablespoon plain flour, 130ml tomato sauce, pinch of mixed herbs, 1 teaspoon sugar, seasoning.

METHOD Place the cut fillet of haddock in a greased ovenproof casserole. Then fry the onions and mushrooms in butter until lightly golden colour, add the tomato sauce and bring to the boil, add the mixed herbs, sugar and season. Pour the sauce over the fish. Cover with a lid and cook in the oven for about 2530minutes, temperature at 190°c. when ready cooked serve at once.

Haddock au Gratin 500g haddock fillets, 1juice of a lemon, 60g butter, 350ml Cream sauce, and 100g grated cheese, seasoning.

METHOD Cut the haddock fillets into four portions and put onto an oven dish with few knobs of butter on top, sprinkle with lemon juice and season. Cover with a piece of silver foil and bake in an oven for about 20 minutes. When cooked, place the haddock portions on serving plates and pour over the boiled up cream sauce sprinkle with grated cheese and melted butter and glaze nicely to a golden brown colour under a hot grill.

Haddock with butter and Wine 4 haddock fillets weighing about 130g each, 1 juice of a lemon, 60g butter, 100ml white wine, 60g chopped skinned tomatoes, chopped parsley, a pinch of dried marjoram, seasoning.

METHOD Butter an ovenproof serving dish and place the haddock portions on. Season 85

the fish with freshly ground black pepper and salt. Sprinkle on top, the lemon juice, and melted butter, dried marjoram and wine over and around the fish. Cover with a piece of tin foil. Cook for 20minutes. After open slowly the foil and sprinkle over the chopped tomatoes on the fish, baste, cover again and continue cooking for about 10 minutes more. When cooked remove the silver foil, garnish with chopped parsley and serve from the same dish.

Haddock with Almonds 4 haddock fillet weighing about 130g each, 125g butter, 60g flaked almonds and seasoning.

METHOD Dip the fish portions in salted milk and flour. Fry gently on both sides in butter to a nice golden brown colour. When the fish are cooked place on serving on plates and keep warm at a side. Put fresh butter in the pan and fry flaked almonds light brown in it. Pour the almonds over the fish with the butter.

Grilled Halibut Steaks with shrimps 4 halibut steaks weighing about 130g each, 1juice of a lemon, 60g butter, and 120g peeled shrimps, chopped parsley, seasoning.

METHOD Prepare the fish steaks on a grilling tray, season with salt and freshly ground black pepper and sprinkle lemon juice on top, then brush with melted butter and grill slowly under a grill for about 10 minutes on each side. SautĂŠ in butter the peeled shrimps add then add remaining lemon juice and pour over the prepared grilled halibut on serving fish plates, garnish with chopped parsley and lemon wedge on top of each fish. .

Baked Halibut with Orange 4 halibut steaks, 60g butter, 300ml milk, 2 oranges peeled and sliced, 1 juice of an orange, 300ml white cream sauce, seasoning.

Put the fish steaks in a greased oven dish, season well and place a piece of butter on each portion of fish, then pour over the milk and cover with foil and bake in a oven for about 25-30minutes. Boil the cream sauce with the 86

orange juice and few finely julienne orange peel rind, season and simmer for 2 minutes. Arrange the fish portions on serving plates coat with the sauce and garnish with heated in butter orange slices on top.

Poached Halibut Hawker Style 4halibut steaks weighing about 130g each, fish stock 100ml white wine, 300ml Hawker sauce, seasoning.

METHOD Place the halibut steaks in a sautĂŠ pan season and pour in the wine and just cover the fish with fish stock, cover with a lid and cook gently for about 2025minutes. When cooked drain well, and place on serving fish plates and mask with boiled up Hawker sauce and serve.

Halibut Ă la Grenobloise 4 halibut steaks weighing about 130g each, 90g butter, fried diced croutons, 2 tablespoons capers, 1 juice of a lemon, and finely chopped parsley.

METHOD Season with salt and pepper the fish steaks. Shallow fry the fish gently.

When nearly cooked pour over lemon juice and keep a side warm. Put fresh butter in the pan and toss the capers and croutons. Prepare the fish on serving plates and pour over the capers and croutons on top of the fish.

Garnish with chopped parsley and decorate with peeled lemon slices.

Deep Fried Sole with Lemon One Sole for one person 1sole weighing about 180g, flour, egg wash, fresh breadcrumbs, and seasoning.

METHOD Skin and wash the fish, dry and dip in seasoned flour, egg wash and then dip in breadcrumbs. Fry the sole to a golden brown colour in very hot deep fat so it comes firm and crisp. Drain well on kitchen paper and place on serving plate, garnish with fried parsley and peeled lemon slices.

Grilled Sole with herb Butter 1sole weighing about 180g, 50g butter, and chopped fresh chives salt and pepper.

METHOD Skin the sole on both sides, cut off the fins and the head. Wash and dry well the fish, dip in seasoned flour then dip in oil and grill under a hot grill on 87

both sides. Serve on hot serving fish plates and garnish with herb butter poured over the fish.

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Fried Sole with Mushrooms and Herbs 1sole weighing 180g, 60g sliced mushrooms, chopped basil, 25g butter, and seasoning.

METHOD Season and flour the cleaned sole and cook in hot butter, when cooked place on a serving plate and keep at a side warm. Add sliced mushrooms and chopped basil to the remaining butter and cook for few minutes, then pour over the sole which has been cooked. Decorate with lemon wedges.

Sole in White Wine Sauce 1sole weighing about 180g, 50ml white wine, 1 small sliced onion, 100ml white wine sauce, seasoning, parsley sprig.

METHOD Skin the sole on both sides cut off the fins and the head if preferred. Butter a dish and sprinkle with the sliced onion and season, add the white wine and bake in a moderate oven. When cooked remove the fish and strain the cooking liquor and reduce by half, add the sauce and bring to the boil and serve the sole on a serving plate coated with the sauce and decorate with fresh parsley sprig.

Fillet of Sole Duke Style For 6 portions 3 soles, Each weighing about 500g 3soles, 360ml white wine, fish stock, 220g skinned seeded chopped tomatoes, 90g sliced mushrooms, 350ml lobster sauce, grated cheese, seasoning.

METHOD Fillet the sole, season and fold the sole fillets in two. Cook the fillets in white wine and fish stock. Saute` sliced mushrooms in little butter and stir in the chopped tomatoes and cook for a while. Divide the mixture in the middle on the serving fish plate, and place on the sole fillets. Coat with the boiled up lobster sauce and sprinkle few a grated cheese on top, glaze under a hot grill and serve.

Fillet of Sole with Almonds 3 soles, 60g butter, 3tablespoon vegetable oil, 120g flaked roasted almonds, 1juice of a lemon, and seasoning.

METHOD Fillet the soles in normal way, season and flour the sole fillets, fry gently in butter and oil to a golden colour on both sides, when cooked place the fillet 88

of sole on serving plates and keep at a side warm. Toss roasted almonds in little butter with the lemon juice and pour over the fillets. Decorate with lemon slices. Serve at once.

Fillet of Sole Joe’s Style 3 soles, 60g butter, 12 small sliced rounds of fried eggplants, 350ml-tomato sauce, 80g julienne of green peppers, seasoning.

METHOD Fillet the soles, season and flour the fillets. Cook shallow fry the fish in butter to a nice golden colour. Place the fried sliced eggplants on the serving plates [two slices per portion] and place on the fried fillets of sole, coat with the boiled up tomato sauce and garnish with blanched in butter the green peppers julienne.

Fillet of Sole Grand Casino 3 soles, 300ml white wine, fish stock, 300g Saurkraut [canned] 350ml Mornay sauce, grated cheese, 50g melted butter, seasoning.

METHOD Prepare sole fillets in normal way, folded in two and cook in white wine and fish stock. Toss the sauerkraut in a little butter, season and divide on serving plates, place on the sole fillets and mask with Mornay sauce, sprinkle melted butter and grated cheese on top and glaze under a hot grill.

Fillet of Sole with Green Asparagus 3 soles, 6 fresh green asparagus, 350ml White wine sauce, fish stock, and seasoning.

METHOD Fillet the sole in same way and fold the sole fillets in two and poached them in fish stock. Split the asparagus length-wise in halves and blanched them in boiling salted water, when cooked cool down under fresh running water.

Arrange the sole fillets on serving plates and coat with the re-boiled white wine sauce. Garnish the fillets with green asparagus and sprinkle little melted butter on each portion, put under a hot grill for a while before serving.

Fillet of Sole Rene Style 3 soles, 240g sliced marrow, 120g diced skinned fresh tomatoes, chopped basil, lemon juice, 50g melted butter, few fresh breadcrumbs, seasoning.

METHOD Remove the fillets from the soles in normal way, place the fillets on a baking dish greased with butter place on top thinly slices of marrow and diced 89

tomatoes with lemon juice sprinkle few breadcrumbs and melted butter on top. Bake and glaze slowly in an oven. When ready serve at once.

Fillet of Sole Beatrice 3 soles, 250g sliced mushrooms, 350ml saffron sauce, red sweet pimento strips, 50g butter, 420g boiled rice, 300ml white wine, seasoning.

METHOD Blanch the sliced mushrooms in butter and white wine. Remove from the pan and keep at a side when needed. Poach the sole fillets in the liquor in which the mushrooms were blanched. Toss the rice in a little butter and season well. Arrange equally on serving plates, place the cooked sole fillets on top and coat with the re-boiled Saffron sauce, garnish with blanched sliced mushrooms on top and red sweet pimentos strips.

Fillet of Sole Doreen Style 3soles, 50g butter, 2 tablespoons oil, and 18 olive shape of cucumber salt and pepper.

METHOD Remove the fillet from the sole, season and flour the fillets of sole. Fry gently in butter and oil to a golden brown colour, when cooked place on serving plates and keep warm at a side. Simmer the olive-shape cucumbers in butter until lightly brown and pour over the fried fillets and serve.

Fillet of Sole with Shrimps 3 soles, 250g fresh frozen shrimps, 450ml White wine sauce, fish stock, seasoning.

METHOD Fillet the sole in normal way and poach in fish stock. When fish fillets are cooked place on serving plates and keep warm at a side. Reduce the fish stock with the white wine sauce and combine the shrimps, adjust seasoning and coat the fillets of sole with the sauce and serve.

Fillet of Sole Collin Style 3 soles, 90g butter, 240g thick julienne of mushrooms, 6 artichoke hearts, [canned] 360g cooked green noodles, 300ml tomato sauce, chopped fresh mint, seasoning.

METHOD Remove the fillets from the soles and cut the fillets into 2cm strips sautĂŠ in 90

butter and stir in the julienne of mushrooms and well drained artichokes cut in quarters, adjust seasoning. When cooked drain from fat and keep at a side warm. Toss cooked green noodles in little olive oil and arrange equally on serving plates, place on top the fish mixture and garnish with fresh chopped mint, and pour around the re-boiled tomato sauce and serve.

Fillet of sole Slimmers Taste 3 soles, 240g cooked finely chopped mushrooms, fish stock, 150ml white wine, 15g finely chopped garlic, 60g skinned chopped fresh tomatoes, 50g butter, chopped fresh basil, seasoning.

METHOD Remove the fillets from the soles, stuff the fillets with chopped mushrooms folded in two and season. Poach the fish in stock and when cooked keep warm at a side. Saute` chopped garlic in butter without colouring, then add the chopped tomatoes, stir and add the white wine and let it reduce for a while. Drain the fish fillets from stock and place on serving plates, coat with the sauce and garnish with chopped basil on top.

Fillet of sole du Chef 3soles, 60ml lemon juice, 1tablespoon olive oil, chopped fresh herbs, chopped onions, 1 glove of a garlic crushed, 2 eggs, fresh breadcrumbs, 6 lemon wedges, parsley sprigs, seasoning.

METHOD Fillet the soles in usual way. Marinated the fish fillets in oil, lemon juice chopped herbs, onions, and garlic for 1 hour. Make the egg wash and dip in the sole fillets, and then roll in breadcrumbs. Fry slowly in butter and oil on both sides to a golden brown colour. Arrange the fillets on serving plates, garnish with lemon wedge and fried parsley on top. Serve tartar sauce separately in a sauceboat.

Salmon Salmon is a beautiful fish and it is a cold water fish, but it lives in the sea during the winter and travels upriver during spring to lay eggs. Salmon is caught in the rivers of various European countries such as Norway, England, and Scotchland. To day we also import frozen salmon from Japan, and Canada but European salmon has a distinctive flavour. Salmon is suitable for 91

grilling, poaching and baking. It can be served either cold or hot.

Grilled Salmon Allow 125g raw salmon per person. Cut the steaks and brush with oil, season and place under a hot grill to a golden colour on both sides and then finish cooking slowly at moderate heat. When the backbone can easily removed with the tip of a knife it means the salmon is cooked. Serve the grilled salmon with Anchovy butter or lightly browned butter poured over the salmon steak, garnish with a lemon wedge and a sprig of parsley.

Grilled Salmon Baron Style 1 salmon steak, 60ml Madeira sauce, 30g cooked peeled prawns, 30g butter, seasoning.

METHOD Cut the salmon steak, brush with olive oil season with salt and fresh ground black pepper, cook under a grill. When cooked arrange the salmon steak on a serving fish dish and pour over the re-boiled Madeira sauce and garnish with sauté in butter the prawns, on top. Serve at once.

Grilled Salmon Béarnaise Cut the salmon steak, brush with oil, season and place under a grill and finish cooking in normal way. When ready arrange on a serving plate and garnish with peeled sliced lemons on top and a sprig of fresh basil at a side.

Serve Béarnaise sauce separately in a sauceboat.

Poached Salmon Life Style 1 salmon steak weighing 120g, 40g cooked spinach leaves, 60ml saffron sauce, 2 mussels in the shell, fish stock, seasoning.

METHOD Cut the salmon steak and poach in good fish stock. Toss the leave spinach in little butter and a pinch on nutmeg, adjust seasoning and place on a serving plate, place the cooked salmon steak on the spinach and coat with re-boiled saffron sauce and garnish with cooked mussels in shell on top.

NOTE. Mussels are very tasty but they must be fresh and the shells must be firmly closed. Wash thoroughly before cooking. Cook mussels in a saucepan with white wine, seasoning and cover tightly, cook quickly over high heat for about 5 minutes and the mussels will cook and open the shells.

Poached Salmon Top Chef Style 1salmon steak weighing 120g, 60ml fish velouté, 30g cooked peeled shrimps, grated Parmesan cheese, chopped chives, and seasoning.

METHOD Poach the salmon steak in white wine, with few bay leaves. Boil the fish 92

veloutĂŠ and stir in the cooked shrimps and cook for 1 minute. Remove the backbone from the salmon steak and place on a serving plate, mask the fish with the sauce and sprinkle a few grated cheese on top, glaze under a hot grill to a nice golden colour, garnish with fresh chopped chives and serve.

Poached Salmon Renato 1salmon steak weighing 120g, 10g capers, 100ml white wine, 2tablespoons olive oil, 2 fillets of anchovy cut into strips, 15g diced red pepper, parsley sprig, seasoning.

METHOD Poach the fish in white wine and little fish stock and when cooked put at a side warm. Toss the capers in olive oil and stir in diced red pepper and cook for a while. Remove the fish from the liquor, remove the backbone and place on a serving plate, pour over the tossed capers and peppers in oil on top, garnish with criss-cross anchovy strips and a sprig of parsley.

Baked Salmon Lucia Style 4salmon steaks weighing 120g each, 50g butter, 4 lemon wedges, and seasoning.

METHOD Heat the oven at 190°c. put about 12g of butter on each portion of salmon and season. Cut out 4 squares of silver foil large enough to enclose a salmon steak. Place each portion on one of the squares and wrap the foil round.

Place on a baking dish and bake in the oven for about 20 minutes. When cooked remove the silver foil and arrange the fish on serving plates, garnish with lemon wedge with each portion.

RAW TUNA STEAKS Baked Salmon Country Boys 4salmon steaks weighing about 120g each, 40g butter, 240ml white wine sauce, 80g skinned seeded diced tomatoes, 12 olive shape fresh cucumbers, chopped chives, seasoning.

METHOD

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Prepare salmon steaks on a baking dish, season well with freshly ground black pepper and salt. Put a knob of butter on each portion of salmon and cook for 15-20 minutes in a moderate oven. If the backbone can easily removed with the tip of a knife, the fish is cooked and keep at a side warm.

Re-boil the white wine sauce and add little butter to enrich the sauce.

Arrange the fish portions on serving plates with the backbone off and coat with white wine sauce and garnish with diced tomatoes and olive shaped cucumbers simmered in butter and chopped chives sprinkled on top.

Baked Salmon with Shrimps Sauce 4salmon steaks, 150ml fish stock, 60g butter, 250ml shrimp sauce, 120g cooked peeled shrimps, chopped parsley.

METHOD Butter an ovenproof dish and arrange the prepared salmon steaks in a single layer. Pour over the fish stock and season. Put a knob of butter on each portion of fish and bake in an oven until cooked. Arrange the cooked fish steaks on serving plates and mask with the re-boiled sauce and garnish with sautĂŠ` shrimps and sprinkle chopped parsley on top.

Baked Salmon Lady M. Curry 4salmonsteaks, 60g butter, 320g cooked saffron rice, 80g skinned unseeded chopped tomatoes and seasoning.

METHOD Butter an ovenproof dish and arrange the prepared salmon steaks, season well with salt and freshly ground pepper. Place a knob of butter on each steak and cover with a piece of tin foil and cook in a moderate oven. Toss the rice in a little butter and arrange on serving plates, place the steaks on the rice and pour over sautĂŠed chopped tomatoes on top.

Swordfish Swordfish is a saltwater fish and found in the Atlantic, Pacific, and Mediterranean Sea. It weighs up to 200kg. Swordfish can be cooked grilled, poached, baked, fried, or boiled. Each portion of swordfish steak weigh about 120g.

Swordfish Florence Style Swordfish steak, fish stock, 60ml Mornay Sauce, 60g cooked spinach leaves, 20g butter, grated cheese, and seasoning.

METHOD Prepare the swordfish steak and season. Place in a pan and just covered with 94

fish stock and poach till cooked on low flame. Toss the spinach leaves in butter, season and place on serving plate, place on top the cooked fish and cover with Mornay sauce, sprinkle with grated cheese and dotted with melted butter, brown under a hot grill or in an oven and serve.

Grilled Swordfish Citron Swordfish steak, olive oil, 30g butter, lemon wedge, parsley sprig and seasoning.

METHOD Brush the swordfish with olive oil and season with freshly ground black pepper and salt. Grill under moderate heat to a golden brown colour on both sides. When cooked arrange on a serving plate with little browned butter pour on top and garnish with lemon wedge and a fresh crispy parsley sprig.

Fried Swordfish Father Style Swordfish steak, olive oil, 1 crushed clove of garlic, pinch of thyme, 30g butter, chopped fresh basil, seasoning.

METHOD Season and flour the swordfish steak, fry gently in olive oil with crushed garlic and a pinch of thyme to a golden brown colour on both sides. When cooked place on a serving plate and pour over browned butter and sprinkle fresh chopped basil, garnish with two peeled lemon slices on top.

Grilled Swordfish Bretonne Swordfish steak, olive oil, 30g butter, 30g peeled shrimps, 20g cooked sliced mushrooms, lemon wedge, parsley sprig and seasoning METHOD Season the fish steak with salt and pepper and sprinkle olive oil on top grill under a moderate heat on both sides. Toss the cooked mushrooms and shrimps. Arrange the fish on a serving plate and pour over the tossed shrimps and mushrooms on top. Decorate with a lemon wedge and a nice parsley sprig.

FRESH SWORDFISH STEAK

Fried Swordfish with Almonds Swordfish steak, 10g roasted almonds, 30g butter, lemon wedge and seasoning.

METHOD Season well the fish steak and dip in flour. Fry gently in olive oil to a nice 95

golden brown colour on both sides. Toss the nuts in butter. Arrange the fish on a serving plate and pour over the top of the fish the tossed almonds.

Decorate with a lemon wedge and a sprig of basil leaf.

River Trout Trout are found in Britain and Northern Europe rivers. The trout and salmon belong to the same family. They are best when served with a simple dressing and garnish.

Each trout weighing about 180g River Trout with Almonds 1trout, 10g flaked almonds, 30g butter, and seasoning.

METHOD Dip the cleaned trout in salted milk and then in flour. Fry gently in butter on both sides to a brown golden colour. When cooked remove from pan and keep warm at a side. Put fresh butter in the pan and fry flaked almonds light brown. Arrange the fish on a serving plate and pour over the almonds and butter on the trout.

River Trout with Cream sauce 1trout, 60ml fresh cream, 1 juice of a lemon, and seasoning.

METHOD Place the trout in an ovenproof dish, sprinkled with salt and pepper, add two bay-leaves and the juice of a lemon and add two spoonfuls of water. Bake in a moderate oven for 12-15minutes. When cooked remove the trout and drain well. Put the cooking liquor in a pan and stir in the fresh cream and let it reduce slowly by half. Arrange the trout on a serving plate and pour the sauce over the trout. Sprinkle few breadcrumbs and glaze to a golden colour under a hot grill.

River Trout Meuniere 1trout, 25g butter, 1 lemon, little milk, flour, chopped parsley, and seasoning.

METHOD Dip the fish in milk and then in flour and then fry in butter on both sides to a brown golden colour. Place the fish on a serving plate and sprinkle few lemon juice and brown butter on top. Garnish the trout with two peeled slices of lemon and chopped parsley.

Fried Trout Doria 1trout, 25g butter, 6 small olive shape cucumbers, seasoning.

METHOD Proceed as Trout Meuniere. Cook carefully the cucumber in a pan, in 25g 96

butter, covered with a lid. Arrange the cooked trout on a serving plate, and sprinkles on top the cooked cucumbers and butter.

Tuna-Fish Tuna- fish is a salt-water fish and it is found in the Mediterranean Sea and it is caught in large quantities. One tuna fish weigh about 225kg. The flesh of tuna fish is firm, fat and dark in colour. Tuna fish can be prepared in many ways such as grilling, braising, frying, or baking. Normally it is sold only in pieces when it is fresh. It is always available tinned in oil.

Grilled Tuna Fish with Herb Butter [PER PERSON] 120g tuna fish without bones, olive oil, chopped basil, chopped clove of garlic, 30g butter, lemon-wedge, and seasoning.

METHOD Brush the fish with olive oil and grill under moderate heat, brush with oil several times while cooking the fish. When cooked place on serving plate and pour over the tossed chopped garlic and herbs in butter. Garnish with lemon wedge and serve at once.

Baked Tuna Fish Summer Slimmers 120g tuna fish per person, 1 small sliced onion, 6 slices fresh tomatoes, 1 chopped clove of garlic, chopped parsley, chopped basil, 50ml white wine, 1 tablespoon olive oil, seasoning.

METHOD Place the fish in an ovenproof dish and sprinkle chopped garlic, basil, and parsley on top, season with freshly ground black pepper and salt, sprinkle the sliced onions and place the slices of tomatoes on top, pour onto the white wine and olive oil. Cover well with a lid and bake in a moderate oven for about 30 minutes. When ready cooked serve the fish on a serving plate at once.

Fried Tuna Fish with Peppers 120g tuna fish without bones, flour, oil, 25g butter, 15g red pepper, 15g yellow pepper, 15g green pepper, 50ml white wine, seasoning.

METHOD Season the fish with salt and pepper, dip in flour and fry gently in oil on both sides to a golden brown colour. When cooked arrange on a serving plate and keep warm. Cut in strips the peppers and fry in butter until soft, then stir in the wine and let it reduce by half. Pour the peppers and the recidue over the fish and serve.

Scampi Scampi Brochettes Citron [FOR 2 PERSONS] 250g shelled and cleaned scampi, [remove the thin black thread] 2 half 97

lemons, 25g butter, olive oil, seasoning, parsley sprigs.

METHOD Season the scampi and then fix them on skewers, dip in flour and then brush with olive oil. Grill the scampi on both sides, it takes about 10 minutes to cook the grilled scampi. Serve the scampi with melted butter poured on top and garnish with half a lemon with each portion and fresh parsley sprig at a side. Serve boiled rice separately.

Scampi on Skewers Italian For two persons; 10 scampi, 10 medium- sized mushrooms, 10 pieces of Ementhal cheese 2.5cm square and 1cm thick, 8 pieces of green peppers 3cm square, 120g butter, crushed thyme, seasoning.

METHOD Shell and clean the scampi and season with salt and pepper and crushed thyme. Use four wooden skewers and fix in, scampi, a piece of cheese, a mushroom, and a piece green pepper. Then repeat again on each skewer.

Brush well the skewer items with melted butter and place them in a ovenproof dish and cook in the oven for about 10minutes. From time to time baste the skewers with the liquor. When cooked serve the scampi skewers on a bed of rice pilaf. Sprinkle the scampi with a few lemon juice.

RICE PILAF For 6 persons; 310g rice, 600ml chicken stock, 1 onion, and 60g butter.

Cooking time 20 minutes.

METHOD SautĂŠ chopped onions in butter; do not let it brown. Add the rice, and cook together till the rice is glossy, add the chicken stock and stir well. Cover with a lid and cook in hot oven for about 18-20 minutes. Remove from the oven, remove the lid and add cut in pieces the butter, and separate the grains with a fork.

Scampi Thermidor [For four persons] 800g peeled scampi, 90g butter, 50ml oil, 50ml brandy, 150ml BĂŠchamel sauce, 15g grated Parmesan cheese, 75ml milk, 150ml fresh cream, 20g 98

English mustard.

METHOD Make the BĂŠchamel sauce and combine grated cheese, milk, and fresh cream, stir and cook for 3 minutes until it is well bound and form a thick sauce. Remove from heat and stir in 60g of butter and mustard. Pass the sauce through a sieve and keep at a side when needed. Fry the scampi in the hot butter and oil, cook for 4 minutes and then add the brandy and flame.

Cook for a while and pour the sauce over the scampi. Divide scampi on serving plates, sprinkle a few grated cheese on top and put under a hot grill and glaze to a nice golden colour. Serve pilaf rice separately.

Scampi with Garlic and Fresh herbs FOR TWO PERSONS 250g scampi, 5g chopped garlic, 25g butter, 50ml brandy, and 5g green pepper finely julienne chopped chives, seasoning.

METHOD Shell and clean the scampi, season with salt and pepper. Dip in flour and fry gently in butter and finely chopped garlic, when nearly cooked stir in the brandy and flame. Then add finely julienne green pepper and cook for 1 minute, remove from heat and serve the scampi on a bed of rice pilaf and garnish with fresh chopped chives on top.

Deep Fried Scampi with Saffron butter For two persons 12 peeled scampi, flour, egg-wash, fresh breadcrumbs, 25g butter, a pinch of saffron, seasoning.

METHOD Clean scampi and season with salt and pepper, dip in flour and then in eggwash and breadcrumbs. Fry to a golden colour in a deep fat and place on serving plates, keep warm at a side. Melt the butter and stir in the ground saffron and cook to a light brown colour. Pour over the scampi the saffron butter and garnish with twisted lemon slices and fresh basil sprig.

Sea-Food Oysters Occasion Delight 5-6 OYSTERS PER PERSON

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Wash the oysters before opening. Open only just before use. Arrange 5-6 oysters on a bed of crushed ice on each plate. Garnish with lemon slices and thinly cut brown bread and butter served separately, together with salt and freshly ground black pepper.

Oysters a` la Florentine For 4 portions 24 oysters, 250g spinach, 100ml Béchamel sauce, 150ml Mornay sauce, 15g grated Parmesan cheese, 50g butter.

METHOD Blanch the oysters in salted water and take out the oyster from the shell and keep at a side. Cook the spinach, drain and squeeze out. Toss the spinach in 20g butter and thicken with the Béchamel and season with salt, freshly ground black pepper and nutmeg. Place a teaspoon of spinach in the bottom of each shell, and then place an oyster on top and coat with Mornay sauce.

Sprinkle grated cheese and melted butter on top. Place the shells on an ovenproof dish and brown the oysters in a hot oven. When ready serve at once.

Mussels Fisherman Style For 6 persons 4 dozen [48] mussels, 150ml white wine, 1 large chopped onion, parsley sprigs, 2 bay leaves, pinch of dried thyme, 30ml olive oil, chopped garlic, chopped basil, seasoning.

METHOD Wash well the mussels and place in a pan with the chopped onion, sprigs of parsley, bay leaves, thyme and the white wine. Cook over high flame and as soon the shells opened and the liquid rise at the top of the pan remove from heat because further cooking makes the mussels shrink and become hard.

Drain the mussels well from stock and remove the mussels from the shells, then sauté slightly with chopped garlic and basil in olive oil, season and serve at once.

BUTTERED SCAMPI

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Snails and Frog legs Snails Wilder Mann Per person 16 snails, 20ml olive oil, 1 crushed clove of garlic, 10g chopped skinned tomatoes, chopped fresh basil, 30g 1cm diced cooked potatoes, 50ml white wine, seasoning.

METHOD Snails must be starved for 3 weeks. Blanch for ten minutes and then cooled down in cold water. Take the snails out their shells and cut off the black ends. Boil snails in white stock and cook until tender. Drain the snails from stock and fry gently in olive oil with chopped garlic, tomatoes, and basil, stir in the white wine and let it reduce by half then add the cooked diced potatoes, stir gently and cook for 2 minutes. When ready serve at once with buttered white noodles served separately.

Fried frogs legs 12 frog legs, juice of small lemon, 50ml oil, 1 crushed clove of garlic, chopped parsley, 200ml coating batter, seasoning.

METHOD Marinate the frog legs in oil, lemon juice, chopped parsley, salt and pepper for two hours. Dry them well with a cloth at the last minute before cooking.

Coat the frog legs with the batter and fry them in hot fat to a nice golden colour. When cooked arrange on serving plates and garnish with fried parsley on top.

SautĂŠ Frog Legs in fine herbs 12 frog legs, 30 butter, 5ml olive oil, chopped fresh parsley, chopped chives, juice of a lemon, and seasoning.

METHOD Fry the frog legs in hot butter and olive oil, then stir in the finely chopped parsley and chives, remove from heat and place on serving plates and sprinkle lemon juice on top.

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DEEP FRIED SCAMPI

GRILLED SALMON STEAK

GRILLED HALIBUT STEAK 102

PAN FRIED RIVER TROUT

GRILLED SWORDFISH STEAK

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SWORDFISH WITH PINEAPPLE

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MAIN DISHES BEEF TOURNEDOS Normally Tournedos served on around fried crouton and obtained from the middle fillet of beef. Each tournedo weighing about 120g raw meat.

Tournedos a` la Bordelaise 120g tournedos, 1slice poached bone marrow, 60ml Bordelaise sauce, chopped parsley.

METHOD Season and grill beef tournedos, place on fried round crouton, place bone marrow on top cover with sauce Bordelaise , and chopped parsley on top.

Tournedos yesterday style 120g tournedos, 20g peeled cooked shrimps, 80ml thick cream sauce, 50ml Brandy, grated Parmesan cheese, chopped chives.

METHOD Season and sautĂŠ tournedos in oil, cook as desire, drain from fat and add brandy and reduce. Place tournedos on fried round crouton, put cooked shrimps on top and coat with cream sauce and sprinkle, few grated Parmesan cheese and glaze under a grill. Serve chopped chives on top.

Tournedos Radieschen 120g tournedos, 20ml horseradish sauce, 60ml Red wine sauce, and 15g chopped skinned fresh tomato.

METHOD Season and grill the tournedos boil red wine sauce and mix in the horseradish sauce add chopped tomatoes, place tournedos on fried round crouton and cover with the sauce.

Tournedos Manager style 120g tournedos, 20g sauerkraut, 15g cut in strips bacon, 60ml Madeira 105

sauce.

METHOD Season tournedos and grill, Saute` bacon and sauerkraut in little butter on low heat. Place tournedos on fried round crouton arrange bacon and sauerkraut on top and coat with boiled Madeira sauce.

Tournedos Milliner 120g tournedos, 60ml Béarnaise sauce 20g broccoli sprigs, and a pinch of nutmeg.

METHOD Saute` tournedos in little fat and cook as desire, place on fried round crouton the tournedos and put broccoli sprigs and sprinkle a pinch of nutmeg on top, cover with béarnaise sauce and glaze under a grill.

Tournedos Newcomer 120g tournedos, 20g julienne of gherkins, 60 ml thick beef gravy, and chopped fresh dill.

METHOD Season and grill the tournedos, place on fried round crouton, julienne of gherkin on top and pour slowly the thick gravy, sprinkle chopped fresh dill on top.

Tournedo Grandmaster 120g tournedos, 15g sliced artichokes, 60ml Red wine sauce, chopped fresh tarragon leaves.

METHOD Season and grill tournedos, place on fried crouton, sauté sliced cooked artichokes in little butter and place on top, cover with red wine sauce and chopped fresh tarragon on top.

Tournedo Jamaica 120g tournedos, 60ml Pimentos sauce, 60ml white wine, chopped fresh basil, and 10g finely julienne green-peppers.

METHOD Season and sauté tournedos in little fat, cook as desire, drain fat and add white wine, reduce all wine and place the tournedos on fried crouton, heat Pimentos sauce with chopped fresh basil and coat the tournedos and garnish with blanched finely julienne of green pepper.

Tournedo Mirabeau 120g tournedos, 2 stuffed green olives, 4 anchovy fillets, 15g anchovy 106

butter, and parsley sprig.

METHOD Grill the tournedos on one side and spread anchovy butter on the uncooked side, arrange the fillets of anchovy in criss- cross design. Then continue grill the tournedos, then garnish with stuffed olives and parsley sprig on top.

Tournedos Champagne 120g tournedos, 60ml Champagne sauce, 3 white grapes cut in half.

METHOD Season and sautĂŠ the tournedo, place on fried round crouton, heat champagne sauce and add grapes cut in half, cover the tournedos with the sauce and sprinkle chopped chives on top Tournedo Lyonnaise 120g tournedos, 50g sliced onions, 30ml white wine, and 60ml-meat gravy, chopped parsley.

METHOD Season and grill tournedos. Fry sliced onions to a golden colour, season with salt and pepper and then add meat gravy and white wine then simmer for few minutes. Place the tournedos on fried crouton and cover with the meat and onion gravy. Sprinkle chopped parsley on top and serve.

Tournedo Culinaire 20g tournedos, 50ml veal gravy, 20ml red wine, 40g sliced mushrooms, 25g diced bacon, chopped tarragon.

METHOD Saute` tournedos in a little oil, then add bacon, mushrooms and red wine, reduce by half and add veal gravy, simmer for a while. Place the tournedos on fried crouton and cover with veal gravy, mushrooms and bacon, sprinkle chopped tarragon on top.

Tournedos Champignons 120g tournedos, 40g quartered mushrooms, 15g butter, 50ml demi-glace sauce, and 20ml fresh cream.

METHOD Season and grill the tournedos. SautĂŠ mushrooms in butter and add demiglace and simmer for a while then add fresh cream and season. Place tournedos on fried crouton and coat with mushroom sauce.

Tournedo a la mode du chef 120g tournedos, 30g cooked spinach leaves 50ml tomato sauce, 30ml 107

Béarnaise sauce, and grated Parmesan cheese.

METHOD Sauté tournedos and season; sauté spinach leaves in little butter and season slightly with ground nutmeg. Place tournedos on spinach leaves and cover with tomato sauce and then coat the top with Béarnaise sauce, sprinkle little grated Parmesan cheese and glaze under a grill.

Tournedo Old style 120g tournedos, 40g cooked white noodles, 50ml cream sauce, 15g-slice tournedos combine white cooked noodles with cream sauce and season.

METHOD Fry in a little the tournedos and cook as desired. Place tournedos on pasta and arrange sliced Galbanino on top and glaze under a grill to a golden colour. Then sprinkle a few shredded radishes and decorate with a sprig of parsley.

Tournedo Gastrnomer 120g tournedos, 1 thick sliced fried apple, 60 mlpepper sauce, 15g blanch finely julienne red pepper.

METHOD Grill seasoned tournedos, place on a thick slice fried apple, masked with pepper sauce and garnish with julienne of red peppers.

Tournedos with Blue cheese sauce 120g tournedos, fried crouton, 60ml single cream 30g Blue cheese, and chopped parsley.

METHOD Fry the tournedos in a little butter and oil and cook as desired. Blend the cheese with a little milk and boil up together with the cream. Arrange the tournedos on the crouton and mask with the sauce. Sprinkle a little chopped parsley on top and serve.

Roast fillet of beef Fillet of beef is the best part of the animal and must be cooked correctly underdone. When roasting a fillet of beef always roast the meat in a hot oven temp of 250°c. It is important to let the meat rest for a while, after roasting so that the blood can settle. Cook large fillets of beef for 15 minutes in a hot oven per 500g. Always season cleaned fillet before cooking.

Fillet of beef Madeira 1 kg beef fillet, 300ml Madeira sauce, 120g quartered mushrooms.

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METHOD Season and roast the fillet, when cooked carve the fillet and place on serving plates and coat with Madeira sauce and garnish with mushrooms on top.

Fillet of beef with vegetable julienne 1kg fillet of beef, 350ml meat gravy, carrots, celery stalks, turnip, 250g in all.

METHOD Roast the fillet of beef in normal way and keep warm at a side. Cut the vegetables in finely julienne, and blanch in salted boiling water, drain well and toss in little butter, season. Place the vegetables on serving plates and arrange carved fillet of beef on top, pour little pan gravy on and serve the remaining gravy separately.

Fillet of beef Casino 1kg fillet of beef, 350ml Casino sauce.

METHOD Clean and season fillet of beef and cook in normal way. Carve the meat and place on serving plates, then cover half of the meat with Casino sauce and serve.

Fillet of beef Toscana 1kg of fillet of beef, 350 ml tomato sauce, 300g cooked white noodles, 15g butter, chopped fresh basil.

METHOD Cook fillet of beef and keep at a side. Toss cooked pasta in butter, season and add few chopped fresh basil, place on serving plates the white noodles and arrange on top carved fillet of beef, cover the meat with tomato sauce and serve fresh basil sprig on top.

Fillet of beef Grand Hugo 1kg fillet of beef, 350 ml Grand Hugo Sauce, seasoning fresh peppercorns, salt and ground paprika.

METHOD Season well the fillet of beef with salt, fresh ground pepper corns and paprika and roast the fillet, then carve the meat and arrange on serving plates and pour around the meat Grand Hugo sauce and serve.

Fillet of beef Rene` style 1kg of filet of beef, 350ml Deviled sauce, 300ml BĂŠarnaise sauce.

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METHOD Season and cook fillet of beef in normal way. Pour Deviled sauce on serving plates and arrange carved fillet of beef on top, then coat the meat with BĂŠarnaise sauce and glaze under a very hot grill to a nice golden colour and serve at once.

Fillet of beef Chef’s Touch 1kg fillet of beef, 350ml meat-gravy, 200g cooked sliced mushrooms, 80g skinned seeded chopped tomatoes, 120g grated Swiss Ementhal cheese, chopped chives.

METHOD Clean, season the fillet of beef and cook in same way. Carve the meat and arrange on serving plates, then put on top cooked fresh sliced mushrooms, chopped tomatoes, and grated cheese, pour around the meat pan gravy and melt the cheese under a grill and serve with fresh chopped chives on top.

Fillet of beef Horizon 1kg fillet of beef, 200g bean sprouts, 350ml Red wine sauce, 60g chopped gherkins, 60g red pimentos finely julienne.

METHOD Season the fillet of beef and cook in normal way, let it rest for a while and carve the meat, place on the serving plates. Tossed in a little butter the bean sprouts, and arrange the carved fillet of beef on top and cover with red wine sauce, garnish with chopped gherkins and red pimentos julienne.

Fillet of beef Voyager 1kg fillet, 120g Parma ham cut in strips, 20g chopped chives, 15g butter, 150ml white wine, seasoning.

METHOD Season the fillet of beef and roast the meat in normal way. Saute` chopped chives in butter and add white wine and let it reduce for a while. Carve the fillet of beef and place on serving plates, then sprinkle the cut strips of Parma ham on top and pour over the prepared sauce and serve at once.

Fillet of beef Montana 1kg fillet of beef, 300ml red wine, 120g chopped leeks, 50g butter, 1 juice of 110

a lemon and chopped parsley.

METHOD Season the fillet of beef and roast the meat. Saute` the chopped leeks in butter without colouring, then add the red wine and lemon juice and simmer for slowly for 10minutes, correct seasoning. Carve the fillet of beef that already cooked and place on serving plates, then pour the sauce over and garnish with chopped parsley on top.

Fillet of beef Rob Roy style 1kg fillet of beef, 400ml Hongroise sauce, 240g cooked green noodles, 15g butter, and chopped fresh dill.

METHOD Clean and season well the fillet of beef and roast the meat. Toss green noodles in butter and sprinkle a few chopped fresh dill and mix gently, season with ground English mustard. Carve the meat and arrange on serving plates, cover the fillet of beef with Hongroise sauce and garnish with tossed green noodles.

Fillet of beef Zingara 1kg fillet of beef, 350 ml sauce Zingara, seasoning.

METHOD Roast the seasoned fillet of beef and let it rest for a while. Carve the meat and place on serving plates and coat with prepared Zingara sauce and garnish with chopped parsley on top.

Fillet of beef Monica style 1kg fillet of beef, 240g julienne of carrot and turnip, 15g chopped onions, 15g butter, a pinch of saffron, and 300ml thick beef gravy.

METHOD Cook fillet of beef and keep at a side. Saute` carrot and turnip in butter and add a pinch of saffron and mix into the mixture, drain the vegetables from fat and arrange on serving plates, then place on top the carved fillet of beef, coat the meat with the thick beef gravy and serve.

Fillet of beef Diner style 1kg fillet of beef, 400ml Diner sauce, 6 small grilled tomatoes.

METHOD Roast the fillet of beef, slightly criss-cross cut the top of the tomatoes and pour over a few melted butter on top, and then grill the tomatoes to a nice colour. Carve the meat and arrange on serving plates, coat with prepared Diner sauce and garnish with grilled tomatoes and a sprig of parsley.

Fillet of beef American Season and roast the fillet of beef, let it stand for a while and carve the meat, 111

serve beef gravy around the carve meat with grilled crispy bacon and grilled tomatoes.

Entrecote grilled steaks GRILLING The method of cooking grilled food is by dry heat close to an open fire or on a hot griddle. A 120g entrecote steak is sufficient for one person. Entrecote steak should be lightly flattened with a mallet before cooking and avoid beating the meat because it loses it tasty meat juices while it is cooking.

Entrecote Grill Life style 120g Entrecote steak, 30ml meat gravy, 10g chopped onion, 15g butter, 1juice of a lemon, 20g chopped fresh cooked mushrooms, chopped parsley.

METHOD Season the steak with freshly ground black pepper and salt, and grill slowly, melt the butter and sauté chopped onion, then add lemon juice, chopped fresh mushrooms and parsley, cook for a while. When grilled steak is cooked place on a serving plate and pour over the garnish on top, pour around the entrecote the meat gravy.

Entrecote grill Béarnaise 120g Entrecote steak, 80g straw potatoes, 30ml meat gravy, 50ml Béarnaise sauce, parsley sprig.

METHOD Season well the steak and grill in normal way, arrange straw potatoes on a serving plate and rest the entrecote steak on the potatoes, pour over the meat gravy and serve Béarnaise sauce separately in a sauce boat.

Entrecote grill Lyonnaise 120g Entrecote steak, 50g finely sliced onions, 30ml white wine, 30ml veal gravy, chopped chives, 15g butter, Worchester few drops.

METHOD Grill the entrecote steak in normal way, fry sliced onions in butter to a golden colour then add white wine and let it reduce for a while, then add chopped chives, veal gravy and few drops of Worchester sauce, season and bring to the boil. Arrange the steak on a serving plate and pour over the sauce on top.

Entrecote grill Resort 120g Entrecote steak 20g turned cucumber [olive shape] 20g diced red 112

pepper, 20g butter, 2 chopped anchovy fillets, and chopped parsley.

METHOD Season and grill the steak. Saute` turned cucumber and diced red pepper in butter, cook for few minutes, then add chopped anchovy and parsley.

Arrange the entrecote steak on a serving plate and pour over the garnish on top.

Entrecote grill Mentality 120g Entrecote steak, 60g shredded cabbage, 20g French fried onions, 50ml Bordelaise sauce, 15g diced bacon, 15g butter, and seasoning.

METHOD Season and grill the steak. Saute bacon and shredded cabbage in butter, season and cook for a while. Arrange shredded cabbage and bacon on a serving plate, place the entrecote steak on top and pour around the steak sauce Bordelaise, and garnish with sprig of tarragon.

Entrecote Grill Oriental 120g Entrecote steak, 80g saffron Risotto, Soya sauce [Dash] 10g bamboo shoots, 50ml meat gravy, seasoning.

METHOD Season well the steak, add a dash of Soya sauce and grill the entrecote in normal way. Toss risotto in little oil and place on a serving plate, then put on the steak and pour over the meat gravy, and garnish with few julienne Bamboo shoots.

Entrecote Swiss style 120g entrecote steak, 40g grated Swiss cheese, 50ml veal gravy, chopped chives, and seasoning.

METHOD Grill the steak in normal way, season with freshly ground black pepper and salt. When the steak is ready cooked place on a serving plate, sprinkle grated Swiss cheese on top and put under a hot grill to melt the cheese, then pour veal gravy around the steak and garnish with chopped chives on top.

Entrecote Taylor style 120g entrecote steak, 15g finely sliced onions, 10g butter, 60 ml Vodka, 30ml fresh cream, chopped parsley, and seasoning.

METHOD Grill the steak as described, saute` onions in butter then add Vodka, cook for a while and add fresh cream, bring to the boil and pour over the prepared steak and garnish with fresh chopped parsley.

Entrecote Rail way 120g entrecote steak, 40g French fried onion rings, 60ml pan gravy, 113

Horseradish sauce, seasoning.

METHOD Season the entrecote with freshly ground black pepper and salt, grill the steak in usual way, place on a serving plate with pan gravy on top and garnish the entrecote with French fried onions. Serve Horseradish sauce separately.

120g entrecote steak, 30g bacon cut in strips, 15g butter, 30g small diced cut turnip, 80ml red wine, 40ml fresh cream, few chopped fresh tarragon, seasoning.

METHOD Season and grill the steak in same way. Blanch diced turnips in boiling salted water and drain well. Saute bacon in butter and add the red wine and let it reduce by half.Then add few chopped tarragon and the diced turnips, season and add the fresh cream, bring to the boil and pour over on the grilled entrecote steak which already cooked.

Entrecote Grill Marshal 120g entrecote steak, 40ml Madeira sauce, 40g sliced artichokes hearts, 1 clove garlic crushed, 3g chopped chives, seasoning.

METHOD Season well the steak with freshly ground black pepper corns and salt, and grill in normal way. Drain well artichoke heart and sautĂŠ in little olive oil with crushed garlic and chopped chives. Pour the Madeira sauce on a serving plate and place on top the grilled entrecote, then pour over the Saute mixture on top and garnish with a sprig of fresh tarragon.

Entrecote Grill Knighthood 120g entrecote steak, 40g spinach leaves, pinch of nutmeg, 15g butter, 15g sliced Parma ham, 15g sliced Edam cheese 30 ml meat gravy.

METHOD Season and grill the steak. Saute cooked spinach leaves in butter and season with a pinch of nutmeg, salt and pepper. Place the spinach on a serving plate, and arrange the steak on top. Then place Parma ham first and sliced cheese on top, put under a very hot grill and glaze. Pour around the meat the gravy and serve.

Entrecote Grill Housekeeper style 120g entrecote steak, 30g baby quartered mushrooms, 5g freshly crushed 114

black pepper corns, 30ml Brandy, 10g butter, 1tablespoon lemon juice, 60ml fresh cream.

METHOD Grill the steak in usual way and season only with salt. Saute mushrooms in butter and add crushed peppercorns, then add the Brandy and the lemon juice, cook for a while and then add fresh cream, stir gently and bring to the boil and remove from heat. Place the entrecote on a serving plate and pour over the sauce on top, garnish with fresh parsley sprig.

Beef Stews and Casseroles Beef Goulash Reno `s style 500g top-side of beef [cut in cubes] 80g chopped onions, 30g chopped green pepper, 25g butter, 50ml tomato paste, 50g flour, 300ml beef stock, 50g fresh skinned and chopped tomatoes, pinch of mixed herbs, 1 clove garlic chopped, 150ml beer, 2 tablespoons ground paprika, pinch of nutmeg, seasoning.

METHOD Toss the beef cubes in seasoned flour, fry the onions and green pepper in butter until soft, not brown. Add the beef chunks and fry lightly for about 23 minutes. Stir in the tomato paste and the flour, season, and then add the beef stock and chopped tomatoes, mixed herbs and garlic. Cover with a lid and simmer gentility for 1 hour, then stir in the beer and paprika and cook until the beef is tender.

Beef steak casserole Woodland Style 700g beef chunks, 50g sliced onions. 100g quartered mushrooms, 30g thinly sliced carrots, 60g thin sliced potatoes, pinch of nutmeg, veal or beef stock, seasoning.

METHOD Coat the beef chunks with seasoned flour. Put into a china casserole the beef chunks with layers of onions, carrots, mushrooms, and potatoes sprinkle with a pinch of nutmeg and season. Cover with the stock and cook in a moderate oven until the meat is tender.

Beef Strogonoff 680g beef cut in strips [use sirloin of beef] 50g butter, 25g chopped onions, 115

225g button mushrooms, 300ml fresh cream, 2tablespoons ground paprika, lemon juice, 150 ml beef stock, seasoning.

METHOD Dip into seasoned flour the beef strips. Fry in butter until golden brown the chopped onions, then add the beef strips and paprika, cook until the meat is nicely brown, then add the beef stock and cook until the beef is nearly cooked. Add the mushrooms and the fresh cream and the lemon juice stir well, season and continue cooking slowly until the beef is nicely cooked and tender.

Beef Olives housewife`s style 4 thin slices of topside, 25g butter, 300ml beef stock, 50g chopped onions, 80g fresh chopped skinned tomatoes, 50ml red wine, seasoning. Stuffing.

50g minced lean beef, 50g chopped cooked ham, 100g fresh bread crumbs, 2teaspoons chopped parsley, pinch of mixed Herbs, 1 beaten egg, seasoning.

METHOD Mix all ingredients for the stuffing and combine in beaten egg with the mixture. On each piece of meat spread the stuffing and roll up and secure with a toothpick. Coat the beef rolls with seasoned flour. Fry gently the chopped onions in butter and then brown the beef olives with the onions, then add red wine and cook for a while, add mixed Herbs, tomatoes, and beef stock and cook slowly until the beef olives are tender. When ready cooked remove the beef olives from the sauce and remove the toothpicks Thick the sauce as desired with a little cornflower.

Beef stew Italian style 1kg beef chunks, 30ml olive oil, 30g chopped onions, 220g skinned chopped tomatoes, 2teaspoons tomato paste, 2 bay leaves, few parsley stalks, pinch of dried thyme, 150ml red wine, 1 chopped clove of garlic, beef stock, 2 tablespoons lemon juice, chopped parsley, seasoning.

METHOD Fry chopped onions in oil till a golden colour, then toss beef chunks in seasoned flour and add into the onions, stir and add tomatoes, tomato paste, bay leaves, parsley stalks, thyme, chopped garlic and red wine. Then add beef stock enough to cover. Bring to the boil, cover with a lid and simmer until the meat is tender. Remove the bay leaves and stir in the lemon juice, adjust seasoning and sprinkle chopped parsley before serving.

Beef Carbonnade Belgian style 1kg beef topside [chuck steak] 50g butter, 70g lean bacon, 4 tablespoons 116

plain flour, 300ml beer, 300ml beef stock, 400g chopped onions, 10g finely chopped garlic, 10g sugar, 30ml brown vinegar, pinch of mixed herb, seasoning.

METHOD Cut the meat into small even pieces, season well with salt and freshly ground black pepper corns. Fry the meat in butter to a golden brown colour, add the bacon and cook for few minutes. Remove the meat and bacon from the pan and add the flour and stir in to a light brown colour roux over very low-heat and slowly add the beer and the beef stock and stir continuously to form a sauce. Place the meat, bacon, onions, and garlic into layers in a casserole and sprinkle the sugar on top. Pour the sauce into the casserole and add a pinch of mixed herbs. Cover and cook gently until tender in the oven at a temperature of 150°c. if necessary add a little beer while cooking. Before serving stir in the brown vinegar.

Chilli Con Carne 750g minced beef, 30g butter or lard, 20g finely chopped onion, 25g chopped green pepper, 400g skinned fresh chopped tomatoes, 100ml beef stock, 2 teaspoons of chilli powder, 15ml brown vinegar, 1teaspoon sugar, 400g cooked red kidney beans, seasoning.

METHOD Fry minced beef in hot fat to a brown colour and then add chopped onions and green peppers and cook for few minutes until soft. Stir in the chopped tomatoes and beef stock, season with salt and pepper and add chilli powder, sugar and vinegar stir and cover with a lid and simmer slowly until the meat is tender. Stir in cooked kidney beans and cook for few minutes until is heated well through.

Mustard Beef with Prunes 1teaspoon olive oil, 675g beef sirloin cut into strips, 120g fresh sliced mushrooms, 25g flour, 1tablespoon French mustard, 200ml beef stock, 1 tablespoon honey, 10ml brown vinegar, 110g stoned prunes, seasoning.

METHOD Fry beef in oil and when golden brown add mushrooms and cook for a while, stir in the flour and then add the French mustard, cook gently on low flame for 2 minutes. Slowly add the beef stock and stir in continuously until it thickened, bring to the boil and simmer for few minutes. Then stir in the honey, vinegar and prunes, season and simmer gently for another 4-8 minutes.

Oriental Glazed Beef 800g beef sirloin, 1tablespoon English mustard, 50ml white vinegar, 117

3tablespoons brown sugar, 5tablespoons honey, 1tablespoon oil, 10ml Soya sauce.

METHOD Mix together the English mustard, vinegar, brown sugar, honey, and Soya sauce in a pan, then simmer on moderate heat stirring continuously for about 5 minutes. When ready allow to cool down. Place the meat cut into even sized pieces in a bowl and pour over the glaze and coat well the pieces of meat. Arrange the meat in a oven dish and cook in a oven, temperature of 200°c until it is cooked tender. It is important, turning and basting the meat halfway through cooking.

Beef and Tomato Casserole 1kg beef topside, 30ml oil, 50g chopped onions, 10g chopped garlic, 2 tablespoons plain flour, 425g can tomato polpa, 20g chopped celery sticks, 150ml red wine, 10g chicken bouillon, 3 bay leaves, seasoning.

METHOD Cut beef in 2cm cubes and fry in oil over high heat until well browned, remove from heat and transfer the meat into a casserole dish. Add the onion and garlic into the pan and cook for a while or until the onion is soft, then add flour and stir, put in the tomatoes, celery, red wine, chicken bouillon and bay leaves, season then bring to the boil. Pour over the beef and cover with a lid. Cook in a moderate oven until the beef is tender.

Veal Cutlets Veal comes from young milk-fed immature calves. Veal must be well seasoned during cooking because it has a delicate tasteless flavour. The bones and trimmings of veal are useful for stock and gravies. Remember that veal cooks quicker then pork or lamb. Always serve veal welldone Veal Cutlet with Cream sauce 180g veal cutlet, 20g butter, 60ml fresh cream, and seasoning.

METHOD Season and toss the cutlet into the flour, then fry veal cutlet in butter slowly in a sautĂŠ pan on both sides to a light golden colour. When it is cooked add fresh cream and simmer for a while then serve at once.

Veal Cutlet Old Fashioned 180g veal cutlet, 20g butter, 60ml Madeira sauce, 2 slices of fried aubergine, 118

10g flaked almonds, seasoning.

METHOD Season and fry the cutlets in butter. Fry the two sliced aubergine in the butter left in the pan, place on top of the cutlet the aubergines, arrange the cutlet on a serving plate and coat with Madeira sauce, sprinkle flaked almonds on top.

Veal Cutlet with fine Herbs 180g veal cutlet, 2tablespoons herbs [finely chopped] 40ml white wine, 20g butter, 30ml meat gravy, seasoning.

METHOD Season the cutlet and fry in butter to a nice golden colour. When cooked remove from heat and place the cutlet on a serving plates. Keep warm. Put white wine in the pan and bring to the boil and reduce by half. Then add the meat gravy and remove from heat, add herbs and a knob of butter and stir on low heat to bind well then pour over the cutlet.

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Veal Cutlet Andelfingen 180g veal cutlet, 15g butter, 20g chopped onion, 1clove of garlic crushed, chopped parsley 20ml meat gravy, 25g skinned unseeded tomatoes, 50ml red wine, seasoning.

METHOD Season and flour the cutlet, fry in butter and place on a serving plate and keep warm. Fry slowly the chopped onion and the crushed garlic until soft, then add the tomatoes and chopped parsley and stir, add red wine and meat gravy, bring to the boil and simmer for few minutes, adjust seasoning and pour over the cutlet.

Veal Cutlet Maraschino 180g veal cutlet, 20g butter, 60ml Maraschino liqueur, 20ml meat gravy, 3 glace`cherries cut in half, seasoning.

METHOD Fry seasoned veal cutlet in butter on both sides to a light golden colour, place on a serving plate and keep warm. Then add Maraschino in the pan and reduce by half, add cut in half cherries with meat gravy, simmer for a while and pour over the veal cutlet.

Veal cutlet Mrs. Rick style 180g veal cutlet, 5 button onions, 80g nut shape potatoes, 40g diced bacon, 119

15g butter, 15g shredded gherkins, 30ml thick veal gravy, seasoning.

METHOD Season veal cutlet with freshly ground black peppercorns and salt. Fry in butter the veal cutlet and add the onions, potatoes and diced bacon, cook for a while, then add the thickened gravy, cover the sautĂŠ pan and simmer together slowly for 12minutes. When cooked arrange the cutlet on a serving plate, covered with the sauce and garnish with shredded gherkins.

Veal Escalopes Veal Escalope is cut from the cushion, leg or fillet. An escalope should be flatten with a wooden mallet not more then 6mm in thickness.The average weight for a portion is 110g.

Veal escalope a` l`Anglaise 110g veal escalope, 15g slice cooked ham, 1egg, white breadcrumbs, 20g butter.

METHOD Cut the escalope, flatten, season and egg wash, coat with white breadcrumbs.

Fry in butter to a nice golden colour on both sides. Garnish with grilled cooked ham and pour little brown butter on top.

Veal escalope Wiener Schnitzel 110g veal escalope, 1egg, white breadcrumbs, 15g butter, 20ml oil, 1slice peeled lemon, parsley sprig.

METHOD Cut the escalope and flatten with a wooden mallet until quite thin. Season and dip the escalope in beaten egg and coat with breadcrumbs. Fry the escalope in hot butter and oil until brown and crispy on both sides. Arrange on a serving plate and place a slice of lemon on top of the escalope, garnish with parsley sprig. Serve green lettuce salad separately.

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Veal escalope Vernaccia 110g veal escalope, 20g butter, 60ml dry white wine, chopped fresh chives, 10g chopped garlic, and seasoning.

METHOD Season and flour the escalope, fry in butter on both sides to a light golden brown colour, remove from the sautĂŠ pan and place on a serving plate, keep warm. Then put the pan on moderate heat and add chopped chives and garlic and cook for a while not browned, then add the dry white wine bring to the boil and simmer slowly for 1mintues. Pour over the escalope and serve at once.

Veal Escalope Portugaise 110g veal escalope, 100g skinned deseeded diced tomatoes, 15g chopped 120

onion, 40ml white wine, 50ml Demi-glace sauce, chopped parsley.

METHOD Season and flour the escalope and fry in butter to a golden colour. Remove from heat and place the escalope on a serving plate, keep warm. Saute chopped onions in butter left in the pan then add tomatoes and stir, add white wine and demi-glace sauce and reduce by half. Adjust season, add chopped parsley and pour the sauce over the escalope.

Veal escalope with Mushrooms 110g veal escalope, 80g fresh sliced mushrooms, 50ml Madeira wine, 40ml Demi-glace sauce, seasoning.

METHOD Season and flour the escalope, fry in butter and place on a serving plate, keep warm. SautĂŠ` sliced mushrooms and add Madeira wine and demi glace sauce and reduce by half. Adjust seasoning and pour the sauce over the escalope.

Veal escalope Luzern style 110g veal escalope, 15g thin slice Ementhal cheese, 10 finely chopped onions, 50ml white wine, chopped sage, seasoning.

METHOD Season and fry the escalope in hot butter to a golden colour on both sides, place on a serving plate, place the sliced Ementhal cheese on top of the escalope and keep at a side warm. Saute finely chopped onions in butter left in the pan cook until soft, then add white wine and sage, season and simmer for a while. Pour the residue around the escalope and put under a very hot grill to melt the cheese.

Veal Piccata Milanaise For one portion, 2 small veal escalopes weighing about 60g each piece. 2 veal escalopes, 10mloil, 20g butter, 3g chopped parsley, 30mlwhite wine, METHOD Season and flour the escalopes, fry in oil and 5g of the butter to a golden colour. Add the wine and simmer gently. Place the escalopes on a serving plate with the cooking residue. With the remaining butter, coat with brown butter and sprinkle chopped parsley on top.

Piccata al Marsala 2 veal escalopes, 30ml Marsala wine, 15g butter, 5ml cooking oil, seasoning.

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METHOD Season the escalopes, flour and fry in oil and butter, remove the veal escalopes when cooked and placed on a serving plate and keep warm at a side. Reduce Marsala wine in the same sautĂŠ pan by half, season and strain over the escalopes. You can thicken the gravy with a little flour and butter or blend little corn flour with water.

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Saltimbocca alla Romana 2 veal escalopes, 2 slices of Parma ham 15g each, 2 fresh sage leaves, 15g butter, 20ml oil, 30ml white wine, and seasoning.

METHOD Place a slice of Parma ham and a sage leaf on each escalope, season and flour and fry in the oil. When cooked place the escalope on a serving plate and keep warm. Add the butter in the sautĂŠ pan then add the wine and bring to the boil and blend well with the butter. Strain and pour over the veal escalopes and serve.

Veal Piccata Villinger 2 veal escalopes, 1beaten egg, 25g sliced fresh mushrooms, 15g slice Ementhal cheese, 20ml oil, 15g butter, 30ml white wine, seasoning.

METHOD Season the escalopes, flour and egg-wash and fry in hot oil to a golden colour. Place the escalopes on a serving plate and place the sliced Ementhal cheese on top. Make a reduction of butter and white wine, season and pour around the veal escalopes, then put under a very hot grill until the cheese melts and serve at once.

Veal Piccata Hollenburg 2 veal escalopes, 20g butter, 30g shredded Swiss cheese, 60ml white wine, chopped chives, paprika, seasoning.

METHOD Fry seasoned and floured escalopes in butter to a golden colour on both sides, place on a serving plate and sprinkle shredded cheese on top of the escalopes, then dust on top with paprika, keep at a side warm. Pour white wine in the left butter and bring to the boil and reduce by half, strain the residue and pour around the escalopes, then put under a hot grill until the cheese melts and garnish with chopped chives on top.

Veal Piccata Wilder Mann style 2 veal escalopes, 20g butter, 30g broccoli sprigs, 60ml Brandy, and 122

seasoning.

METHOD Season and flour the escalopes and fry in butter on both sides, then pour in the brandy and simmer for a while. Place the veal escalopes on a serving plate and pour over the residue on top, garnish with heated broccoli sprigs near the escalopes and sprinkle a pinch of nutmeg on top of the broccoli sprigs.

Medallions of veal Fillet These are small rounds cut from the fillet and are the same tournedos in shape. For each portion 2 medallions of veal fillet each weighing about 60g.

Veal MedallionsVillage Style 2 medallions of veal, 15g butter, 24g sliced fresh mushrooms, 50ml thick veal gravy, Âźof a teaspoon chopped tarragon, 30ml white wine, and seasoning.

METHOD Saute` mushrooms in little butter season and keep at a side warm. Fry the medallions in butter and pour in the white wine and veal gravy with a little chopped tarragon, adjust seasoning and simmer for 3 minutes. Arrange the medallions on serving plate and place the mushrooms upon each medallion, coat with the veal gravy and serve.

Veal Medallions with Cream sauce 2 veal Medallions, 30g butter, 50ml Brandy, 60ml fresh cream and seasoning.

METHOD Fry gently the medallions in butter until light golden colour on both sides.

Then pour in the brandy and let it reduce by half, stir in the cream, season and simmer for 2 minutes. Arrange the medallions on a serving plate and mask with the sauce. Decorated with fresh parsley sprig.

Saltimbocca alla Romana

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Veal Medallions Summer Season 2 veal medallions, 30g butter, 20g finely julienne green peppers, 20g dicedpumpkin, 60ml Red wine sauce, and seasoning.

METHOD Season and flour the medallions and fry to a golden colour in a sautÊ pan on both sides, when cooked keep at a side and keep warm. Sautè the julienne of green peppers in left butter and when it is soft add diced pumpkin and stir gently for a while, and remove from heat. Place the medallion on a serving plate and coat with boiled red wine sauce and garnish on top of each medallion with drained from fat the julienne of green peppers and diced pumpkin.

Veal Medallion Chef’s Mood 2 veal medallions, 30g butter, 60ml devilled sauce, 30g sliced artichokes, 10g red sweet pimentos finely julienne cut, 30ml Brandy, seasoning.

METHOD Season and fry the medallions in butter, when cooked add the brandy and reduce it all. Place the veal medallions on a serving plate and coat with boiled devilled sauce and garnish each medallion on top with sliced artichokes and julienne of red sweet peppers.

Veal Medallions Diners Taste 2 veal medallions, 30g stoned prunes, 60ml Demi-glace sauce, English mustard powder, chopped fresh sage, and seasoning.

METHOD Season the veal medallion with freshly ground black pepper, salt and English mustard powder, fry on both sides in butter and place on a serving plate and keep warm. Boil up the demi-glace sauce and add the cut in four the pitted prunes and simmer for a while. Cover the medallions with the sauce and garnish with fresh chopped sage on top of each medallion.

Veal Medallions Client Style 2 veal medallions, 30g butter, 30g finely sliced onions, 20g finely julienne carrot, 15g bacon julienne, 60ml spicy barbecue sauce, and seasoning.

METHOD Season the veal medallions and fry on both sides in butter and keep at a side warm. Saute` onions in butter until soft and add the bacon and carrots and cook for few minutes, season and drain from fat. Place the mixture on a serving plate and arrange the veal medallions on top, coat with boiled 124

barbecue sauce and garnish parsley sprig.

Veal Medallions Champignons 2 veal medallions, 30g butter, 30g sliced fresh mushrooms, 50ml thick veal gravy, and seasoning.

METHOD Season and flour the medallions and fry in a sauté` pan on both sides to a golden colour, when cooked keep at a side warm. Sauté fresh mushrooms in butter and add veal gravy and cook for a while. Arrange the veal medallions on a serving plate and pour over the sauce on top, garnish with ready prepared small olive shape potatoes.

Veal Medallions Clark Style 2 veal medallions, 30g butter, 60g cooked saffron rice, 1 small finely chopped onion, 1 skinned chopped tomato, 60ml Tomato sauce, seasoning and a fresh basil sprig METHOD Fry gently the medallions in a little butter and olive oil on both sides to a brown golden colour, and when cooked keep at a side warm. Sauté the onions in butter until soft, then add the rice and stir with a fork to separate the grains. Add the chopped tomatoes adjust seasoning and heat through on low heat. Arrange the rice on a serving plate and place the medallions on top, mask with boiled tomato sauce and garnish with basil sprig.

Roast Loin of Veal Any Vegetable Garnish is suitable for this dish.

For six portions you need 1.25kg of veal loin METHOD Roasting meat in a moderate oven. Seasoned and placed in a dish on hot fat and basted frequently Oven temperature must be regulated according to the size of the meat.

Roast Veal with Sautéed Prunes 1.25kg loin of veal, 120g stoned prunes, 15g butter, 300ml veal gravy, and seasoning.

METHOD Roast the veal in normal way. When cooked, cut the veal in slices and arrange the meat on serving plates, garnish with sautéed prunes in butter and cover the meat with veal gravy.

Roast Veal Festessen 125

1.25kg loin of veal, 400ml Festessen sauce, 12 small olive shape carrots, basil sprigs.

METHOD Season and roast the meat in usual way. Carve the meat when cooked and arrange on serving plates, coat with Festessen sauce and garnish with turned olive shape carrots and a sprig of fresh basil.

Roast Veal with Spicy Vegetables 1.25kg loin of veal, 400ml veal gravy, 1table spoon oil, 1small finely sliced onion, 1clove garlic crushed, 1 medium red pepper diced cut, 250g broccoli sprigs, 2 teaspoons Soya sauce, 5g chopped fresh chives, pinch of mixed spices, seasoning.

METHOD Season and roast the veal loin, when cooked keep at a side warm. Heat the oil in a frying pan and add onion, garlic, and stir-fry for 1 minute, add the red peppers, and broccoli and cook for a while, add the Soya sauce and the chopped chives, put a pinch of mixed spices season and remove from heat and drain from fat. Carve the meat and arrange on serving plates, coat with veal gravy and garnish with spicy vegetables.

Roast loin of veal Pamela 1.5kg Loin of veal, 6 small Duchess potatoes, 12 olive, shape carrots 300ml Madeira sauce and seasoning.

Season well the loin with freshly ground black pepper, salt and ground paprika. Roast the loin in a moderate oven and frequently basting the meat.

When cooked cut the veal slices and arrange the meat on serving plates.

Garnish with Duchees potatoes and carrots, coat the meat with the boil sauce and serve.

Grilled Lamb Cutlets or Chops Lamb is the animal when it is less than a year old. Lamb cuts for grilling are cutlets, and chops. For roasting are, leg, saddle, and shoulder. For stewing; shoulder, and feet. Lamb cutlets for six persons use 12 cutlets each weighing about 80g. And chops are cut from the loin, 2.5cm thick weighing about 60g each.

Grilled Lamb Cutlets Rosemary 12 lamb cutlets, 300ml-lamb gravy, rosemary fresh or dried, seasoning.

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METHOD Season the cutlets and grill to a brown golden colour on both sides. Boil the slightly thickened lamb gravy with rosemary and simmer for a while.

Arrange the cutlets on serving plates over lapping, pour over the lamb gravy and garnish with straw potatoes and a fresh crispy parsley sprig.

Grilled Lamb Cutlets Albergo 12 lamb cutlets, 400ml Albergo sauce, fresh tarragon sprigs, fried onion rings, seasoning.

METHOD Season the cutlets and grill in normal way, keep warm at a side. Pour over on serving plates about 60ml of sauce on each plate and arrange the cutlets on the sauce, and garnish with fried onion rings and a fresh sprig of tarragon on top.

Grilled Lamb Cutlets Lugano 12 lamb cutlets, 180g cooked quartered mushrooms, 60g lean diced bacon, 80g deep fried diced potatoes, and 300ml-Tomato sauce, seasoning.

METHOD Grill the cutlets in normal way and keep warm. SautĂŠ the bacon in little butter and stir gently the cooked mushrooms and deep fried potatoes, season.

Arrange the cutlets on serving plates and garnish with the mixture around the cutlets. Serve the tomato sauce separately.

Grilled Lamb Cutlets Farmer’s Style 12 lamb cutlets, 300ml lamb gravy, 60g finely julienne carrots, 60g turnips, 60g celery stalks, 60g onions, 30g lean bacon, seasoning.

METHOD Season and grill the cutlets in usual way and keep at a side warm. Simmers in butter the carrots, turnips, celery, onions, and bacon. Arrange the mixture on serving plates and overlapping the cutlets on top, garnish with parsley sprig and serve lamb gravy separately.

Grilled Lamb Cutlets Bruxelles 12 lamb cutlets, 300g Brussels sprouts, 300ml lamb gravy, 30g butter, 50g flaked almonds, seasoning.

METHOD Season and grill the lamb cutlets and keep warm. Melt the butter in a pan and sautĂŠ` the Brussels sprouts, drain from fat and arrange on serving plates about 50g on each plate, place the lamb cutlets resting on the sprouts and pour around lamb gravy garnish with chopped roasted flaked almonds on top.

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Grilled Lamb Cutlets Commis Style 12 lamb cutlets, 300ml lamb gravy, 60 finely chopped onions, 60 finely julienne green peppers, ground paprika, and seasoning.

METHOD Season well the lamb cutlets with ground paprika and salt and grill in normal way, when cooked keep warm at a side. Simmer the chopped onions and green pepper in butter, arrange the cutlets on serving plates and garnish with simmered green peppers and onions on top. Serve the lamb gravy separately in a sauceboat.

Grilled Lamb Cutlets Tyrolian 12 lamb cutlets, 6 small grilled tomatoes, 90g fried onion rings, 300ml Béarnaise sauce Season the lamb cutlets and grill in normal way and arrange on serving plates over flapping each other, garnish with grilled tomatoes and place French fried onion rings on top of the cutlets, serve Béarnaise separately.

Grilled Lamb Cutlets with Sun dried Tomatoes 12 lamb cutlets, 180ml-meat gravy, 40g sun dried tomatoes parsley sprigs.

METHOD Season well the lamb chops and grill, but keep them underdone. Arrange the cutlets on serving plates and garnish with sun dried tomatoes. Pour a little meat gravy around the cutlets and serve with a sprig of parsley to decorate the dish.

Grilled Lamb Cutlets Mathias 12 lamb cutlets, 60g butter, 1 clove of garlic chopped, 1 teaspoon chopped parsley, 1 teaspoon chopped mint, 6 small grilled tomatoes for garnish.

METHOD Grill the lamb cutlets in normal way and keep at a side. Melt the butter and toss the chopped garlic and chopped herbs. Arrange the cutlets on serving plates and pour over the herbed butter, garnish with grilled tomatoes and straw potatoes.

Sauté Lamb Noisettes Lamb Noisette is a slice of boned loin about 2.5cm thick nicely trimmed.

They can be sautéed or grilled. Usually two noisettes served for one portion, weighing about 60g each.

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Lamb Noisettes Florentine 12 lamb noisettes, 300g cooked spinach leaves, nutmeg, 300ml Red wine sauce, seasoning.

METHOD Season and sauté the noisettes in butter to a nice golden brown colour. Sauté the spinach leaves in little butter and season with a pinch of nutmeg, place on serving plates about 50g on each plate and arrange the lamb noisettes on top and pour around the meat the boiled red wine sauce, garnish with chopped parsley on top.

Lamb Noisettes Favorite 12 lamb noisettes, 2eggs, fresh breadcrumbs, 90g bacon julienne, 120g sliced fresh baby mushrooms, 300ml Madeira sauce, seasoning.

METHOD Season and flour the noisettes, then dip in the egg-wash and breadcrumbs.

Fry to a golden colour in oil and butter on both sides on moderate flame, then arrange on serving plates and garnish on top with sautéed` bacon julienne and mushrooms, decorate with a parsley sprig, serve Madeira sauce separately.

Lamb Noisettes Lacryma Christi 12 lamb noiseetes, 20g chopped garlic, 15g butter, 1tablespoon olive oil, 300ml dry white wine, and fresh chopped mint, seasoning.

METHOD Flour and season the lamb noisettes and sauté in butter on both sides, add chopped garlic and pour in the dry white wine, cook until the wine reduce by half, remove from heat and arrange on serving plates the noisettes and pour over the residue on top. Garnish with chopped fresh mint on top.

Lamb Noisettes Gran-Caruso 12 lamb noisettes, 60g red pepper julienne, 50ml olive oil, chopped chives, 300ml Rose wine, seasoning.

METHOD Season the meat and fry in olive oil on both sides to a brown golden colour, then add the red peppers and cook for a while, then add the wine and simmer for few minutes. Arrange on serving plates and pour over the residue and chopped chives on top. Serve mint sauce separately.

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Lamb Noisettes Francine 12 lamb noisettes, 6 artichoke hearts [canned], 30g butter, 150ml red wine, 300ml lamb gravy, seasoning.

METHOD Season and sauté the lamb in a pan and when cooked keep at a side warm.

Then add the red wine in the same pan and reduce by half, then add the lamb gravy bring to the boil and simmer for few minutes. Arrange the lamb noisetttes on serving plates and pour over the gravy, garnish with prepared sautéed quartered artichokes around the lamb noisettes.

Lamb Noisettes Marburger 12 lamb noisettes, 240g cooked white noodles, 300ml Hongroise sauce, 90g chopped gherkins, seasoning.

METHOD Season and sauté` the noisettes in butter in usual way and when cooked keep warm at a side. Toss gently the white noodles in butter and sprinkle a pinch of dried mixed herbs, season and arrange on serving plates, place lamb noisettes on pasta and garnish with chopped gherkins on each noisette, and cover with the boiled Hongroise sauce.

Lamb Noisettes Soubise 12 lamb noisettes, 300ml white onion sauce, chopped fresh mint, 12 small olive shape carrots, seasoning.

METHOD Season and sauté` the noisettes in normal way, arrange on serving plates and mask with the onion sauce, sprinkle few chopped parsley on top, garnish with simmered in butter small olive shaped carrots.

Lamb Noisettes à l` Anglaise 12 lamb noisettes, 2beaten eggs, fresh white breadcrumbs, 30g butter, oil and seasoning.

METHOD Season and flour the noisettes, then dip in beaten eggs and then turn in the white breadcrumbs. Fry a nice brown on both sides in butter and oil, keeping the lamb noisettes slightly underdone. Arrange on serving plates and pour a little browned butter on top. Garnish the dish with any desired vegetables.

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Roast Leg of Lamb Baker Style 1 leg of lamb weighing 2.5kg, 2kg potatoes, 4 large onions, 120g butter, and seasoning. Serves for 10 persons.

METHOD Remove off excess fat from the leg, and season with salt and pepper. Place thinly sliced onions and potatoes into a baking dish, and season with salt and freshly ground black pepper. Place the leg on top and pour over the melted butter, season the lamb and sprinkle few caraway seeds on top, add about 300ml of water and cook in a moderate oven temperature of 190°c. Basting frequently with the liquid is important. If the potatoes absorb all the juices add little gravy. Cooking time is about 2 hours.

Roast Leg of Lamb with Mint sauce 2.5kg leg of lamb, 600ml-meat gravy, Mint sauce, 2kg potatoes, seasoning.

METHOD Clean the leg from excess fat and season well. Place the joint on a bed of rough cut onions, and roast the leg in a moderate oven temperature of 190°c 2 hours. When cooked remove the leg of lamb from the roasting pan and add 600ml of meat gravy and simmer for about 10minutes, then remove from heat and allow resting, skimming away all fat, and simmering again for few minutes and strain. Serve the carved leg of lamb, with gravy. Mint sauce placed in separate containers. Normally roast potatoes are served with roast leg of lamb.

Leg of Lamb Persillé 2.5kg leg of lamb, seasoning, fresh breadcrumbs mixed with chopped parsley, French mustard.

METHOD Season the leg of lamb with salt and pepper and roast the joint in normal way. About ten minutes before it is cooked remove from the oven and brush the leg of lamb with French mustard and sprinkle with the breadcrumbs mixed with chopped parsley and return to cooking to finish roasting. Garnish with grilled tomatoes and serve lamb gravy separately.

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Boiled leg of lamb à l` Anglaise 1 leg of lamb weighing 2.5kg, 500g small shaped like château potatoes, 500g French beans, 1kg small turned potatoes, 60g capers, 125g butter and seasoning.

METHOD Remove excess fat from the leg and put it in a large pan of boiling water.

Cook gently and skimming regularly. Cook the carrots, beans and potatoes separately in salted water. When the meat is cooked prepare the caper sauce with melted butter a little stock and capers simmer together. Serve the leg of lamb garnished with the vegetables and serve the sauce separately.

Pork Pork is the name of the meat of a young pig and always it must be cooked slowly and well cooked. 1 pork chop per portion, weighing 180g each Pork chop with apples 1 pork chop, 1 apple, 15g butter, 50ml- white wine, lemon-juice, little sugar, and seasoning.

METHOD Season and flour the pork chop and fry slowly to a golden colour on both sides, when cooked, keep warm at a side. Peel the apple and cut in wedges and poach in butter, white wine, half a lemon juice and little sugar. Arrange the pork chop on a serving plate and garnish with the poached apples and a little light meat gravy around the chop.

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Pork chop Edam Wolf 1 pork chop, 50ml white wine, 50g cooked shredded red cabbage, 60ml- veal gravy, and parsley sprig.

METHOD Season and flour the pork chop and fry gently in oil and a little butter to a nice golden brown colour. Then pour in the white wine and let it reduce all.

Add veal gravy and simmer for a while, then keep at a side warm. Toss the cooked shredded red cabbage in little butter and season, then place the cabbage on a serving plate and arrange the pork chop on top and pour veal gravy over the meat. Garnish with a sprig of parsley.

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Pork chop Hungarian style 1 pork chop, 60ml Hongroise sauce, 50g cooked white noodles, 10g butter, and seasoning.

METHOD Season and flour the pork chop, fry slowly in oil and a little butter on both sides. Toss gently the white noodles in butter, season and arrange on a serving plate, place on the pork chop and coat with Hongroise sauce and garnish with few finely julienne cut sweet pimentos on the chop.

Pork Chop Piquant 1pork chop, 15g butter, 1tablespoon olive oil, 60ml piquant sauce, and seasoning.

METHOD Season and flour the pork chop and fry slowly in butter and oil on both sides to a nice golden brown colour, when cooked arrange on a serving plate and mask the pork chop with the re-boiled sauce. Garnish with a fresh tarragon sprig.

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Pork Chop a La` Nonna 1 pork chop, 1 egg, 15g butter, 1tablespoon oil, 60ml demi-glace sauce, and 15g red pepper strips, seasoning.

METHOD Season and flour the pork chop and dip in egg- wash and breadcrumbs fry slowly the chop in butter and oil on both sides to a golden colour, when cooked keep at a side warm. Boil the demi-glace and pour onto the middle of the serving plate, arrange the pork chop on the sauce and garnish with the red peppers strips, and with fresh basil sprig on top.

Pork Chop Commis Style 1 pork chop, 15g cooked red kidney beans, 15g diced pumpkin, 50ml tomato sauce, chopped chives, seasoning.

METHOD Season the pork chop with freshly ground black pepper and salt and fry gently in oil and a little butter to a nice light brown colour, when cooked keep at a side warm. SautĂŠ the red kidney beans and pumpkin in little butter, and season. Arrange the pork chop on a serving plate and garnish on top with the sautĂŠ beans and pumpkin, pour around the meat the tomato sauce and sprinkle few fresh chopped chives on top.

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Pork Chop with Herbed Noodles 1 pork chop, 1tablespoon olive oil, 30g butter, 60g cooked white noodles, and 60g Madeira sauce, seasoning.

METHOD Flour and season the pork chop and fry gently in olive oil and a little butter.

SautĂŠ white noodles in butter and stir gently fresh chopped basil, season, arrange on a serving plate the noodles and place over the pork chop and coat the chop with Madeira sauce, serve at once.

Pork Chop KIM STYLE 1 pork chop, 30g butter, 1tablespoon olive oil, 1 slice of a lemon, 4 tablespoons brown sugar, 60ml tomato ketchup, 30ml water.

METHOD Fry the pork chop in oil and butter until golden brown on both sides. Drain off all fat and place the slice of the lemon on top. Mix together the water, ketchup and sugar, then pour over the chop. Cover the pan with a lid and simmer slowly for 8-10 minutes, basting the chop during cooking occasionally. After 10 minutes cooking remove the lid, skim the sauce off any fat from the surface and continue simmer the chop until tender. Serve the chop with the sauce and garnish with a twisted lemon slice and a sprig of fresh Rosemary on top.

Roast Loin of Pork All garnishes for pork chops are applicable to roast loin of pork. Pork loin is a whole or part of the ribs and it is very good in taste when roasted. Boned and rolled roast loin of pork can be served cold and it is more digestible. For six portions you need about 1.5kg of pork loin. Cooking temperature 190°c Time 1 hour per kilo.

Roast Loin of Pork English Style Season and roast the loin in a roasting dish, and when cooked carve the loin, and serve its own gravy. Apple sauce, is always served with roast pork.

Roast Pork of Loin with Brussels Sprouts Roast the loin in normal way, carve the loin and arrange on serving plates pour over pan gravy and garnish with parboiled well-drained Brussels sprouts.

Roast Loin of Pork with Red Cabbage Roast the loin and when cooked slice the loin, arrange on serving plates, served with pan gravy and braised red cabbage and olive shape roasted potatoes.

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Roast Loin of Pork with Grilled Sausages Cook the loin in usual way, carve the meat and served with pan gravy and grilled pork sausages. Serve French mustard separately, Roast Pork of loin Gardener Season the loin with salt and paprika and roast the meat in a roasting dish, on a rough-cut vegetables, cook in a moderate oven. When cooked remove the loin and drain all fat from the dish and add beef stock about 600ml and let it reduce for about 15 minutes. Thick the gravy with a little cornflour or arrowroot, then strain from a fine strainer. Carve the loin pork and place on serving plates and garnish with blanched finely julienne carrots and celery on top, pour meat gravy around the carved loin. Serve the extra gravy separately in a sauceboat.

Roast Loin of Pork with Prunes Bone out the loin of pork. Spread the boned joint on a board and sprinkle salt and pepper, rub these into the meat. Spread the stoned prunes over the meat and roll up. Tie the joint in several places with a fine string to hold it in shape. Place the joint in a roasting tray and cook. When cooked let it stand for a while, carve the meat and serve with rich gravy and roast potatoes. It can be served cold with salad and hot jacket potatoes.

Pork Fillet Pork fillet when roasted and garnished in the same way as loin of pork it is very pleasant. It is served with fresh cooked vegetables, potatoes and meat gravy. Cooking time per half a kilo is 30 minutes. Always be cooked right through, or else it may be harmful. Pork Fillet Mignons cut from the fillet, and .for six portions you need about two pork fillets, weighing about 500g each. For each portion 2 mignons weighing about 60g each.

Pork Fillet Mignons Suburb 2 pork fillets, 400ml Albergo sauce, seasoning.

METHOD Cut the mignons from the fillet. Season and fry gently in little butter and oil to a golden brown colour on both sides, when cooked keep warm at a side.

Boil up the Albergo sauce and pour on serving plates about 50ml of sauce on each plate and arrange the pork fillet mignons on top, garnish with a sprig of broccoli.

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Pork Fillet Mignons Calvados 2 pork-fillets, a pinch of dried sage, 2 tablespoons Calvados wine, 300ml fresh cream, 60ml thick beef gravy, 80g butter, seasoning.

METHOD Cut the fillets into mignons and season with salt and dried sage Fry gently in butter and a little oil when cooked remove from the pan and keep at a side warm. Put in the calvados wine in the pan and flambĂŠ, then add the cream and the thick gravy and simmer for a while to the right consistency. Arrange the pork mignons overlapping each other and coat with the sauce. Serve herb buttered white noodles separately.

Pork Fillet Mignons Florentine 2 pork fillets, 300g cooked spinach leaves, 12 slices of Galbanino cheese 10g each slice, 300ml Tomato sauce, seasoning.

METHOD Cut the mignons from the fillets season and fry slowly in butter and little oil, when cooked keep warm at a side. Toss spinach in butter with a pinch of nutmeg and place about 50g on each plate, then put on top the spinach 2 pork mignons overlapping each other on each plate and place a slice Galbanino on each piece of meat and coat with re-boiled tomato sauce, serve at once.

Pork Fillet Mignons Personal 2 pork fillets, 240g finely julienne carrots, 300ml-chive cream sauce, 60g finely julienne red pepper, and 60ml olive oil, seasoning.

METHOD Cut the mignons from the fillets and season with salt and powder English mustard, fry in olive oil and keep warm at a side. Toss carrots in little butter and place on the serving plates about 50g on each plate. Arrange the pork mignons on the carrots and coat with chive cream sauce, garnish on top with red pepper julienne.

Pork Fillet Mignons Chaplin Style 2 pork fillets, 300ml pimentos sauce, 360g cooked white noodles, pinch of mixed herbs, 10g butter, and seasoning.

METHOD Cut the pork mignons in usual way, season and grill on both sides, when cooked keep at a side warm. Toss gently the white noodles in butter and stir a pinch of mixed herb with the pasta, season and arrange on plates about 60g on each. Place on top the pork mignons overlapping each other and coat with boiled pimentos sauce. Garnish with a sprig of basil leaves.

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Pork Liver Pork liver can be cooked by sautĂŠing, frying, or by grilling. Avoid overcooking pork liver, otherwise it becomes dry and hard. For each portion you need about 125g of pork liver.

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Pork Liver a` la` Anglaise 2 slices of pork liver each slice weighing 60g, 2 slices streaky bacon, 20g butter, and chopped parsley, seasoning.

METHOD Season and flour the liver fry in butter and a little oil and garnish with grilled bacon and chopped parsley. Pour over the fry butter on top.

Pork Liver Berlin Style 2 slices of pork liver, 2slices apple [not peeled] 1cm thick, 20g French-fried onion rings, 20g butter, seasoning.

METHOD Season and flour the liver. Fry in butter and garnish with grilled apple slices and fried onion rings. Pour little browned butter on top of the fried liver.

Pork Liver Citizen Style 2 slices of pork liver, 20g chopped onions, 60ml demi-glace sauce, and 4 small olive shape carrots, seasoning.

METHOD Season and flour the liver and fry in olive oil remove from pan and keep at a side warm. Fry the chopped onions in little butter and cook until soft, then add in the sauce and simmer for a while. Arrange the pork liver on a serving plate and coat with the demi-glace sauce, garnish with cooked olive shape carrots and a parsley sprig.

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Pork Liver with fresh Herbs 2 slices of pork liver, 30g butter, chopped chives, chopped tarragon, seasoning.

METHOD Season and flour the liver and fry quickly in oil, remove the liver and arrange on a serving plate, melt the butter and toss fresh chopped herbs and pour over the pork liver and serve.

FRIED PORK LIVER

FRIED PORK LIVER AND BACON

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ROAST LOIN OF PORK

Grilled Pork Chop Herb Noodles

Garlic and Herb Grilled Lamb Chops with Basil Lamb Jus 139

ROAST LEG OF LAMB BAKER STYLE

GRILLED FILLET MIGNON

140

BEEF FILLET WITH PEPPER CRUST

ROAST FILLET OF BEEF 141

GRILLED SIRLOIN STEAK

142

ESCALOPE WIENER SCHNITZEL

SAUTEED VEAL CUTLET WITH CAPERS

ROAST LOIN of VEALSTUFFED With PRUNES

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VITELLO ALLA CHEF RENO

144

POULTRY DISHES Poultry means chicken, geese, ducks, turkeys, pigeons, and guinea fowls. All domestic birds are good for human consumption while they are cooked properly. When cook poultry always cook well through to avoid food poisoning especially from Salmonella, raw poultry are heavily infected with bacteria when brought into our working food area. Poultry like meat are hanged after killing to tenderize the flesh.

Chicken Breast Sauté Citron For Four Persons, each chicken breast weighs about 110g 4 chicken breast, 90g butter, 200ml white wine, 1 juice of a lemon, 8 slices peeled lemon, and seasoning.

METHOD Season and flour boneless chicken breast and sauté in butter and a little oil on low heat without colouring the chicken. When the chickens are cooked, place at a side and keep warm. Drain the fat from the pan and pour in the white wine and the lemon juice and simmer for few minutes. Place the chicken breast on serving plates and pour over the strained recidue on the chicken breast, garnish with 2 slices of peeled lemon on each portion.

Chicken Breast Sauté Mother-in-law 4 chicken breast, 90g butter, 200ml white wine, 40g finely chopped onions, 20g diced fresh tomatoes, chopped chives, and seasoning.

METHOD Season and flour the chicken breasts and sauté in butter to a light golden colour on low flame, when cooked place at a side warm. Then sauté` the chopped onions in the left frying butter till soft, then add chopped tomatoes and white wine, stir, simmer for few minutes. Arrange the chicken breast on serving plates and pour over the recidue on top, garnish with chopped chives around the meat.

Chicken Breast Sauté Caterer Style 4 chicken breasts, 90g butter, 60g quartered artichoke hearts, 200 ml dry 145

white wine, fresh chopped basil, 40g finely julienne red pepper, seasoning.

METHOD Season and sauté the chicken in butter, and cook slowly on low flame. Then toss the artichokes in the left frying butter then add chopped basil and wine, reduce for a while. Arrange the chicken on serving plates and pour over the residue and garnish each breast with julienne of red peppers.

Chicken Breast Sauté Champagne 4 chicken breast, 90g butter, 100ml dry champagne, 150ml thick veal gravy, chopped truffles, and seasoning.

METHOD Season and flour the chicken breast, and sauté in butter to a nice golden colour. When cooked remove from the sauté` pan and place at a side and keep warm. Then add champagne and reduce by half, then add the veal gravy and simmer for a while. Arrange the chicken breasts on serving plates and pour the gravy over the chicken, garnish with chopped truffles on top.

Chicken breast sauté Hotel Montana 4 chicken breast, 90g butter, 50ml white wine, 50ml Madeira wine, 200ml demi-glace, 60g Parma ham cut in strips, seasoning.

METHOD Season and sauté` the chicken in butter and keep at a side when cooked.

Then add white wine and Madeira wine and reduce by half, add the demiglace and simmer for few minutes. Arrange the chicken breast on serving plates and pour the strained sauce over the chicken, garnish with Parma ham strips and serve at once.

Chicken Breast Sauté Madeleine 4 chicken breasts, 2 eggs, fresh breadcrumbs, 200ml Béarnaise sauce, 4 grilled tomatoes, 4 mushroom caps, 4 broccoli sprigs.

METHOD Season and flour the chicken breast and dip in egg-wash and breadcrumbs.

Fry slowly in oil on both sides to a golden colour. Place on serving plates and garnish each chicken breast with a grilled tomato and cooked sautéed broccoli sprig placed in a mushroom cap. Serve Béarnaise sauce separately.

Chicken Breast Sauté with Blue cheese sauce 4 chicken breast, 90g butter, 60g blue cheese, and 200ml cream sauce, 146

seasoning.

METHOD Season and flour the chicken breasts and sauté` in butter to a light brown golden colour. Remove from the pan and keep at a side warm. Boil the cream sauce and add the blue cheese and stir until the cheese melts and combine well with the sauce, stirring is important to avoid burning the sauce. Arrange the chicken on serving plates and pour the sauce over the chicken breast and serve at once.

Chicken Sauté Cutting for chicken sauté.

Remove the feet from the first joint, then the legs from the carcass, cut the leg into two pieces, then remove the winglets, and then the breasts and cut in two. Note. The chicken bones should be used to make jus-lie` or demi-glace sauce. If you have never cut a chicken for sautéing before it require time and patience then practice make perfect. 1.5kg chicken is suitable for four portions Chicken Sauté Chasseur 1.5kg chicken cut for sauté, 100g quartered baby mushrooms, 250ml demiglace sauce, 50ml white wine, 50g butter, 200g fresh chopped tomatoes, 10g chopped onions, chopped parsley and few tarragon.

METHOD Season the pieces of chicken and fry gently on low heat in a pan and cook to a golden brown colour on both sides, add chopped onions and cook for 2 minutes with a lid on, then add the washed mushrooms and continue cooking slowly for 4 minutes. Drain all the fat and add the wine and let it reduce by half, then add the demi-glace and the chopped tomatoes and a few tarragon leaves, bring to the boil and simmer slowly until the chicken cuts are tenderly cooked. Arrange on serving plates and sprinkle chopped parsley on top and serve.

Chicken Sauté with Potatoes 147

1.5kg chicken cut for sauté 250ml demi-glace sauce, 200g diced potatoes [cut-into 1cm dice], 60g butter, 50ml white wine, chopped parsley, and seasoning.

METHOD Season and fry the chicken in a sauté pan to a nice golden colour on both sides, then drain off the fat and add the wine and let it reduce by half. Add the demi-glace and simmer until tender. Cook the potatoes by shallow frying to a golden colour in butter and oil. Arrange the cooked chicken on serving plates and sprinkle over the potatoes and chopped parsley, serve at once.

Chicken Sauté Champignons 1.5kg chicken, 250ml red wine sauce, 30g chopped onions, 90g butter, 60ml white wine, 100g button mushrooms, chopped parsley, and seasoning.

METHOD Season and fry slowly the chicken pieces in butter and a little oil to a golden brown colour on both sides, then add chopped onions and cook gently for 23 minutes without colouring the onions, then add the mushrooms and cover with a lid and cook for another 3 minutes. Drain all fat and add the wine and let it reduce by half. Add demi-glace and simmer until the chickens are tenderly cooked. Adjust seasoning and serve the chicken with chopped parsley on top.

Chicken Sauté a` l` Estragon 1.5 kg chicken, 25ml oil, 400ml white wine, 60g butter, 150ml demi-glace, chopped fresh tarragon, and seasoning.

METHOD Season the chicken and sauté in oil and butter, cook on low heat for 3-4 minutes, drain off the fat and add the wine and let it reduce by half, add the demi-glace and simmer until tender. Arrange the chicken on serving plates with chopped fresh tarragon over the chicken.

Roast Chicken

Curried Chicken Chef Reno’s Style

148

1.5kg 1 chicken, 1 clove of garlic, 2tablespoons curry powder, 10g tomato paste, 10g sultanas, 25g chutney, 60g butter, 200g chopped onions, 15g plain flour, 5g coconut, 500ml chicken stock, 60g chopped apples, 30ml fresh cream, seasoning.

METHOD Cuts the chicken, season and sautĂŠ in butter lightly brown on both sides add the chopped onions and crushed garlic glove and cook gently for 3 minutes.

Stir in the curry powder and the flour and cook for a while, mix in the tomato paste, stir and add the chicken stock, bring to the boil and skim, add the remainder of the ingredients and simmer slowly until the chicken is cooked tenderly. When cooked stir in 50ml fresh cream to enrich the curry sauce. Serve the curried chicken accompanied with 100g plain boiled rice with each portion, and grilled Poppadums and Bombay ducks.

Roast Chicken 1chicken weighing 1.5kg, 60ml oil, 250ml brown stock, 1 bunch parsley, and seasoning.

METHOD Season the chicken with salt and pepper inside and out, truss the chicken and place the bird on its side in a roasting dish, pour over the oil and roast the chicken in a hot oven, temperature of 190°c for 20-25 minutes. Then turn on the other leg and cook for another 20-25 minutes, baste the chicken frequently. To check if the chicken is cooked, pierce with a fork between the drumstick and the thigh and hold over a dish or a plate, the juices coming out of the chicken should not show any signs of blood, if there are signs of blood cook for few minutes more. When the chicken is cooked remove from roasting dish and prepare roast gravy with the stock and the sediment in the roasting dish. Strain the gravy and serve the carved chicken with French fried potatoes and sprig of parsley, roast gravy is served separately.

Roast Stuffed Spring Chickens 149

For four portions 2 spring chickens weighing about 750g each, 250g chicken liver, 100g diced bacon, 25g chopped onion, 1 bay leaf, 150g butter, 25g breadcrumbs, chopped parsley, juice of half lemon, 250ml brown stock, seasoning.

METHOD Fry chopped onions and herbs in 50g butter and the diced bacon cut in small pieces, without colouring the onions, then add the chopped chicken livers, season and cook quickly until brown. Drain all fat and fill the cleaned and prepared chicks with the stuffing. Place the chickens in a roasting pot with a lid on through half way cooking, then remove the lid and continue cooking to a golden brown colour. When the chicken is cooked remove from the roasting-pot and place the birds on a serving dish and keep warm. Drain all the fat from the cooking dish and add the brown stock, bring to the boil and simmer for few minutes, then thick the gravy with a little diluted cornflour, pass the gravy through a fine strainer and serve separately. Brown the 100g butter in a frying pan and mix the breadcrumbs and the lemon juice, then pour over the cut in half chickens, sprinkle chopped parsley on top and serve.

GRILLED CHICKEN Preparation for grilled chicken.

Remove the wishbone and cut off the claws from the leg, then put the chicken on its back and with a large knife insert through the neck-end and out of the other side, cut through the backbone and open out. For four portions use 1.5kg chicken.

GRILLED CHICKEN Season well the chicken which ready prepared for grilling. Brush the bird with oil and place on pre-heated grill bars or on a flat tray, cooked under a grill [salamander]. Important to brush frequently with melted fat during cooking. Cook for about 15-20 minutes on each side. Test if it is cooked by piercing the drumstick with a skewer, if there is no signs of blood issuing from the leg the chicken is cooked. Normally grilled chickens are served garnished with grilled bacon, tomatoes and mushrooms.

GRILLED DEVILLED CHICKEN 150

1 tablespoon English powder mustard, pinch of cayenne pepper, 1 tablespoon Worchester sauce, 2 tablespoons brown vinegar, and salt.

METHOD Combine all ingredients together for the mixture and keep at a side. Prepare and season the grilled chicken with freshly ground black pepper and salt, and cook on a pre-heated grill bar or under a salamander. 5minutes before each side are cooked brush with devil mixture and continue grilling. Serve devilled sauce separately.

Chicken a` La King Serves four portions 400g cooked boiled chicken, 50g red sweet pimentos [canned], 100g fresh sliced mushrooms, 30ml sherry, 125ml chicken veloute, 30ml fresh cream, 25g butter, seasoning.

METHOD Sauté sliced mushrooms in butter without colouring the mushrooms, add the chicken cut in small pieces with the mushrooms and cook for a while. Drain well from fat and add the sherry and the chicken Velouté, bring to the boil and simmer for 2 minutes and finish with the fresh cream. Correct seasoning. Place into serving plates and decorate with small strips of red pimentos and a border pilaf of rice.

Chicken Pancakes with Cheese sauce FILLING Serves four portions 280g cooked boiled chicken free from bones, 125ml thick chicken velouté, 250ml Mornay sauce, 15g grated cheese, seasoning.

METHOD Prepare the pancakes and keep at a side. Prepare the filling by boiling the chicken Velouté sauce and add the cut small pieces of chicken, adjust seasoning. Divide the mixture between the pancakes, roll up each one and place in a dish, coat the stuffed pancakes with Mornay sauce, and sprinkle with grated Parmesan cheese and glaze under a hot grill. Serve at once.

Chicken Pilaf 151

1chicken weighing 1.5kg, 80g chopped onions, 200g diced tomatoes, 250g rice, 2 green pepper cut in strips, pinch of saffron, 750ml chicken stock, 60g butter, seasoning.

METHOD Cut the raw chicken in 12 pieces and fry gently to a light brown colour in butter and a little oil with the chopped onions. Add the rice and stir, add the chicken stock, green pepper, and tomatoes, season with salt, pepper and saffron, cover with a lid, bring to the boil, stir and cook on low heat. When chicken stock is nearly absorb stir gently and serve in deep serving china dishes. Cooking time is about 30-35minutes.

Cutting of Cooked Chicken ROASTED OR BOILED First remove the legs and cut in two. [The drumstick and the thigh] Then remove the wings, separate the breast from the carcass and divide in two, serve a drumstick with a wing and the thigh with the breast.

Turkey Turkey are best from 6 months to one year old, after this age they become tough. Roast turkeys are the most popular method of cooking. It is important to baste frequently when roasting turkeys to keep the meat moist. They are cleaned and trussed in the same way as chicken the wishbone should always be removed before tieing the turkey. Allow 200g per portion raw weight.

Roast Turkey American Style 1 turkey weighing about 6kg, 2 eggs, 250g white breadcrumbs soaked in milk and then squeezed, ground sage, 50g butter, 150g finely chopped onions, 500ml brown stock, 600ml Cranberry sauce, 60g chopped parsley, 12 grilled chipolatas, 12 grilled streaky bacon, seasoning.

METHOD Slightly fry the chopped onions in butter and mix in the breadcrumbs, herbs, and the eggs, and seasoning. Stuff the prepared turkey, which already cleaned with the stuffing. Tie the turkey and place on rough cut vegetables [mirepoix] into a roasting dish, pour over few oil, season and roast the bird at temperature of 180°c for 3-4 hours. Basting is very important while the turkey is cooking. When the turkey is ready cooked, remove from the roasting dish and keep at a side. Put brown stock in the roasting dish bring to the boil and simmer for 10minutes, thick slightly the gravy with little a cornflour, correct seasoning and strain. Serve the roast turkey with grilled bacon, grilled sausages and French fried potatoes. Serve gravy and Cranberry sauce, separately.

Turkey with Chestnut Stuffing 152

1turkey weighing about 6 kg, 750g fresh breadcrumbs, 1kg chestnuts, 1kg sausage meat, 100ml brandy, salt and pepper.

METHOD Soak the skinned chestnuts in fresh water for few hours. Then drain and place in a pan, cover with water and bring to the boil and cook gently until the nuts are just soft. Drain and chop the chestnuts and mix well together with the remaining ingredients. Stuff the turkey, truss and roast the turkey in a hot oven temperature at 190°c. Basting occasionally is important during cooking the turkey in order to keep the flesh moist. Serve the turkey with rich gravy separately.

Devilled Turkey Legs Chef Style Mixture 5ml French or English mustard, 2tablespoons chutney, a pinch of ground ginger on each leg, salt, pepper and a little cayenne. Mix together.

METHOD Cut the ends off the legs bones and spread the mixture over the legs and let it stand for 2 hours. Cook in a warm oven at 190°c until tender and nicely browned.

ROAST TURKEY

CHICKEN CURRY 153

GRILLED CHIOCKEN BREAST

CHICKEN BREAST WITN CREAM MUSHROOM SAUCE 154

WITH

ROAST STUFFED SPRING CHICKEN RICE, RAISINS AND CHESTNUT

OVEN-BARBECUED TURKEY LEGS 155

TURKEY ESCALOPE WIENER SCHNITZEL

156

GAME Duck Dishes There are sorts of ducks, domestic ducks, and wild ducks, which are usually shot. The flesh of the duck is fairly dark, and have more fat than chicken so there is less meat on the bones, so it is necessary to allow about 450g raw duck per person.

Roast Duck with Apple sauce 1duck weighing 2.5kg, 250ml brown stock, 60g butter, 125ml apple sauce.

METHOD Season well the duck from inside and out with salt and pepper place on a roasting dish and cover with melted butter. Roast the duck in a hot oven for about 20-25 minutes. Baste the bird frequently and check the duck if it is cooked by piercing a fork between the drumstick and the thigh and hold over a plate. If the juice issuing from the duck and do not shows any signs of blood the duck is ready cooked. Remove the bird from the dish and drain all fat, put brown stock in the roasting dish and simmer for few minutes, adjust seasoning and strain the gravy, serve the duck on a flat silver dish or carve the duck and serve on plates. Garnish the duck with a sprig of fresh parsley and serve separately a sauceboat of hot apple sauce and a sauceboat of gravy.

Roast Duck with Cherries chef’s style 2 kg duck, 50g carrots, 50g onions, 25g celery [roughly cut] 2 bay leaves, 60g butter, 250ml brown stock, 10g cornflour, 30ml Madeira wine, 24

157

glazed cherries, seasoning.

METHOD Use about 30g of the butter to grease the roasting dish and put in the rough cut vegetables. Place on the cleaned and trussed duck and coat with the remaining butter [melted], cover the dish with a lid or with a piece of oven tin foil and cook in oven temperature of 200°c. Cook for about 1hour and baste occasionally. After half an hour of cooking the duck, remove the lid or the tin foil and continue cooking further for half an hour. Remove the bird from the dish and cut out the string and keep the duck in a warm place.

Drain fat from the dish and deglacè with Madeira wine, then add the stock and simmer for 4-5minutes, thick the gravy with little corn flour, re-boil, and adjust seasoning and strain, then add the glazed cherries and simmer gently for 3 minutes. Remove the legs and bone out and cut into thin slices. Cut the duck breasts into thin slices. Arrange on serving dish or plates and coat the duck with the sauce and cherries and serve.

Duckling with Orange sauce 2kg duck, 50g carrots, 50g onions, 25g celery,[roughly cut] 1 bay leaf, 1 small fresh sprig of thyme, 60g butter, 10g corn-flour or arrowroot, 2 158

oranges, 1 lemon, 2 tablespoons vinegar, 25g sugar, seasoning.

METHOD Prepare a roasting dish and grease it with 10g butter, put in the rough cut vegetables. Season the clean duck and tie the bird in normal way, place the duck on the mirepoix, coat the duck with the remaining butter. Cover with a lid or tin foil and cook in an oven temperature at 200°c. After half an hour cooking the duck, remove the lid or tin foil and continue cooking for another half an hour, basting frequently until tenderly cooked. Remove the duck from the dish and keep at a side warm. Drain off all fat from the pan and pour the stock and bring to the boil and simmer for few minutes. Thick the gravy with a little cornflour diluted in little water, re-boil and adjust seasoning, pass through a fine strainer. With the two orange rind cut into thinly julienne, blanch the julienne for 3 minutes and refresh. Place the vinegar, sugar and the juice of the orange and lemon in a sauté pan and cook to a light caramel stage, add the duck gravy and bring to the boil and simmer for a few minutes. Strain the sauce and stir in the blanched orange rind.

Carve the duck and place on serving plates, coat with the sauce and decorate with orange segments.

Duck Modern Style 1duck weighing 2.5k, 60g butter, 50ml Port wine, 350ml demi-glace, 30g chopped onions, 10g chopped anchovies, 20g chopped gherkin.

METHOD Cut the duck in pieces as for sauté. Season and fry gently in butter till brown nicely colour. Remove the duck pieces from the pan and drain off all fat.

Sauté chopped onions, gherkin and anchovies in a little butter and deglace` with the Port wine, stir in the demi-glace sauce and then duck cuts bring to the boil and simmer until the duck cuts are tender. Arrange the duck portions on serving plates and mask with the sauce.

Braised Duck with Carrots and Turnips 159

1 duck weighing about 2kg, 150ml white wine, 450ml Demi-glace sauce, 250g turnips trimmed into olive shapes, and 250g carrots trimmed into olive shapes, sautéed in butter, 24 small onions [button] and seasoning.

METHOD Lightly brown the duck in butter then remove it from the pan. Drain off the fat from the pan and stir in the wine. Reduce the wine by half and mix in the demi-glace. Then replace the duck and cover the pan with a lid. Cook for 50minutes or until the duck is tender. Sautéed turnips, carrots and onions in butter and glazed with a little sugar. Remove the duck from the sauce and arrange portions on serving plates, coated with the sauce and garnished by sautéed turnips, carrots and button onions.

Pigeon Dishes A large number of different kinds of pigeons are found in the world. Young birds fattened for the table is highly honoured. Old pigeons are mainly used for soups.

Grilled Pigeon with Herb butter 1pigeon, 15g butter, fresh chopped sage, and seasoning.

METHOD Split the pigeon at the back but not separated, lightly flatten with a cutlet bat.

Season with salt and freshly ground black pepper, brush the bird with oil and grill slowly on a pre-heated grill bars on both sides to a nice golden brown colour cook for about 10-12 minutes on each side. Prepare noisette butter in a sauté` pan and add the herbs. When the pigeon is ready cooked place on a serving plate and coat with herb butter and chopped parsley on top.

Pigeon Wilder Mann Style 1pigeon, 20g butter, 20g quartered artichokes, 50ml brown stock, 20g French fried onions, 50ml white wine, and seasoning.

METHOD Split the pigeon at the back in two. Season well and fry slowly in butter on both sides. When nearly cooked drain all fat and add the white wine and reduce by half, then add the brown stock and simmer gently for 3 minutes, keep at a side warm. Toss the artichokes in butter. Arrange on a serving plate the bird, garnish with quartered artichokes on top and French fried onions around the bird. Serve the meat gravy separately.

Pigeon Farmer Bill Style 160

1 pigeon, 15g butter, 15g bacon cut in strips, small diced fried potatoes, 50ml veal gravy, seasoning.

METHOD Place the seasoned pigeon in an oven china casserole. Coat the bird with 15g melted butter and few dried Rose-Marie on top, cover with a lid and cook in a oven for 25-30 minutes, temperature 190°c. When it is ready cooked, place on a serving plate and garnish with fried bacon strips and diced potatoes.

Add spoonfuls of veal gravy poured over the pigeon before serving.

VIENNESE Fried Pigeon 1pigeon, 2 eggs, milk, fresh white breadcrumbs, half a lemon, fresh parsley sprigs.

METHOD Split the pigeon at the back in two. Season and flour the pigeon then dip in egg wash and coat with fresh breadcrumbs. Fry golden brown in hot deep fat. When cooked drain well and season lightly with salt and pepper.

Arrange the bird on a serving plate and decorate with lemon slices and a crispy parsley sprig.

Pheasant Pheasant is called the King of Game Birds and it is very popular in Christmas Season in our restaurants. It has a delicious flavour and less dry if it is well hunged for a minimum period. Pheasants may be roasted, pot roasted or braised. About 2kg pheasant is suitable for four persons.

Pheasant in Casserole 1 pheasant weighing about 2kg, 150ml brown stock, 200ml brandy, 125g butter, seasoning. Cooking time 1¼ hours.

METHOD Season the pheasant from inside and out and then truss the bird, place in an ovenproof earthenware, porcelain or metal and spread the butter on the bird, cover with a lid and cook. 15minutes before it is ready cooked remove the lid so that the pheasant can brown nicely. Remove the bird from the casserole, drain all the fat, deglace the casserole with the brandy and stock.

Cut the pheasant and place in the casserole, re-boil and serve.

Sauté Pheasant in Cream sauce 161

1pheasant weighing 2kg, 50g butter, 450g mushrooms, 400ml fresh cream, 50ml brandy 1teaspoon of meat glaze. Cooking time 25-30minutes.

METHOD Cut the bird as for sautéed chicken, season well and fry in butter and a little oil on high heat. Remove the pan from heat and drain all fat. And put in the sliced mushrooms and brandy, cook for a while and add the fresh cream and the meat glaze, bring to the boil and simmer to a thick sauce. When ready serve at once so that the meat has no time to dry out.

Pheasant in Casserole Chef’s Style 1pheasant weighing about 2kg, 60g butter, 100ml chicken stock, 250g fresh sliced carrots, 250g celery julienne, 150ml Madeira wine, seasoning.

Cooking time 40-60minutes.

METHOD Season, brown the bird in butter in a fireproof casserole, add carrots cut in thin slices, celery julienne, and chicken stock, cover with a lid and cook.

About 6 minutes before it is ready cooked remove from the oven add the Madeira wine, cover and finish cooking and serve in the casserole.

Roast Pheasant Prepare the pheasant and roast in the centre of the oven at 220°c for 10minutes, then reduce the oven to 200°c and continue cooking for 4050minutes. The pheasant should be well cooked. When ready cooked served with game chips and green salad. Serve gravy separately.

Note if the tail feathers are used as decoration, sterilize by dipping the feathers into boiling water and then dry in the oven for few minutes while the oven it is heating.

Rabbits Preparation of rabbit Kill the rabbit then skin off carefully. Make an incision along the belly, clear out the intestines and clean out the forequarter end carefully. Cut each leg into two pieces, each foreleg into two, the forequarter into two, the saddle into three or four pieces. To day we can fined ready cleaned rabbits from butcher shops or supermarkets and it is easier for us to prepare and cook a rabbit. For those who never prepared a rabbit before it require time and patience. One rabbit serve for 4-6 persons.

Rabbit Stew 162

1 rabbit weighing about 2kg, 60g butter or lard, 45g plain flour, 185g lean bacon, 2 cloves of garlic, 2 medium onions, 250ml red wine, 450ml white stock, 1 tablespoon tomato paste, 500g potatoes, 100g diced carrots, 100g fresh frozen peas, 2 bay leaves seasoning.

METHOD Cut the rabbit and season well with freshly ground black pepper and salt. Fry gently in butter or lard in a big sautĂŠ pan until golden brown colour, sprinkle the rabbit with flour and add the chopped cloves of garlic, and chopped onions, stir and add the chopped bacon, red wine, the white stock, 2 bay leaves and the tomato paste. Bring to the boil and simmer gently, and cover with a lid. After 40 minutes cooking stir in the diced potatoes and the carrots and continue cooking for another 30 minutes, or cook until tender. When ready cooked put the fresh frozen peas bring to the boil and serve.

Rabbit SautĂŠ with Tarragon 1 rabbit weighing about 2kg, 30ml oil, 150ml white wine, 60g butter, 450ml demi-glace sauce, tarragon leaves, seasoning.

METHOD Cut and season the rabbit, and fry gently in oil and butter on all sides till light brown colour, add white wine and reduce. Then add the demi-glace sauce and few chopped tarragon leaves, bring to the boil and simmer slowly on low heat and cook until tender. When cooked serve the rabbit with French fried potatoes.

Rabbit sautĂŠ in garlic and wine 1rabbit weighing 2kg, 50g finely chopped garlic, 600ml white wine, seasoning.

METHOD Cut and season the rabbit with salt and freshly ground black pepper. Fry the rabbit in oil with chopped garlic to a golden brown colour, drain the fat, then add the wine and cover with a lid and let it reduce slowly until tender. When ready cooked serve the rabbit with the recidue, and Game Chips. You can serve green salad separately.

163

Baked Rabbit Nazzarene 1 rabbit weighing about 2kg, oil, English mustard, chopped thyme, 90g butter, seasoning.

METHOD Cut the rabbit in pieces, season well with freshly ground black pepper and salt and fry half done in oil. Place the rabbit into a baking dish and brush with English mustard and sprinkle few chopped thyme on top, pour over melted butter and finish cooking in a moderate oven. When ready cooked serve the rabbit on a bed of straw potatoes.

Rabbit SautĂŠ Chasseur 1rabbit, 60g butter, 30g flour, 40g chopped onions, 60g tomato paste, 250g mushrooms, 600ml white wine, and seasoning.

METHOD SautĂŠ in hot butter the cut up rabbit in a pan till golden brown colour. Then sprinkle the flour and add the chopped onions, cook until the flour has browned. Then moisten with the wine and stir in the tomato paste, add 2bay leaves, seasoning and just cover the rabbit with white stock. Cook over low heat, for 45minutes then add raw quartered mushrooms and continue cooking until the rabbit is tender.

Quails Wild little game birds [quail] wintering in Africa and in India and breed throughout Europe. European quails are smaller than the American. Wild quails now are being imported. Quails can be roasted, poached, fried or casserole.

Roasted Quail Farm House Style 1QUAIL FOR EACH PERSON 1quail, 20g melted butter, rough cut vegetables, 120g saffron rice, 60ml tomato sauce, seasoning.

METHOD Clean and season the quail, place the bird on a bed of rough cut vegetables in a roasting dish and pour over the melted butter and cook in a moderate oven. Cooking time is about 12-15 minutes. Toss cooked saffron rice in 1 tablespoon of olive oil and place on a serving plate, place the bird on the rice and pour around the boiled tomato sauce, and serve.

Quail Milanese 164

1quail, 1 egg, fresh white breadcrumbs, 30g butter, 25g grated Parmesan cheese, 60ml devil sauce, and seasoning.

METHOD Clean the bird and split at the back and season. Make fresh breadcrumbs.

Dip the quail in seasoned flour, then in egg-wash and in the breadcrumbs mixed with the grated cheese. Fry slowly in butter to a golden colour on both sides. When ready cooked serve at once and Devil sauce served separately.

Poached Quail Mattia 1 quail, veal stock, 120g Risotto Campeggio, 60ml tomato sauce, fresh Rose-Marie sprig, seasoning.

METHOD Clean the quail and split at the back and season well. Poach the bird just cover with veal stock in a sauté pan covered with a lid on low heat. Cook for about 12-15minutes. When cooked remove the quail from the veal stock and place on prepared Risotto Campeggio, pour around the boiled tomato sauce and garnish on top with a fresh Rose-Marie sprig.

Quail à l`Ananas 1quail, 50ml pineapple juice, 60ml thick veal gravy, 25g chopped pineapple and seasoning.

METHOD Clean and prepare the quail and season well. Roast the bird on a bed of rough cut vegetables. When ready remove the roasted quail and keep at a side warm. Deglaze the roasting dish or casserole with pineapple juice and then stir in veal gravy, simmer for few minutes, then strain. When ready arrange the bird on a serving plate and pour over, the boiled up thicken gravy and chopped pineapple.

• Deglaze is to dilute with liquid, such as wine and stock, the pan sediment after sautéing or roasting.

ROAST DUCK 165

BRAISED DUCK LEG IN ORANGE SAUCE

ROASTED QUAIL ON A BED OF LETTUCE AND BALSAMICO DRESSING

166

DEEP FRIED QUAIL

SLOW COOKED PIGEON IN MEAT GRAVY

167

GRILLED PIGEON ON MASHED POTATOES

RABBIT IN GRAVY

168

RABBIT STEW

169

ROASTED PHEASANT

PHEASANT CASSEROLE

170

POTATOES Potatoes are an underground plant. Potatoes, native of Peru, were brought to Europe in the 16th century by Spanish explorers. The cultivation of the potato spread rapidly, and early in the 18th century the potato plant was introduced into North America. In United States of America during the mid1980s the harvest of potatoes was about 1.2 million acres, yielding about 16.1 million metric tons of potatoes each year. Yellowish potato pulps are best for frying and the whiter ones are for baking and boiling.

Potato Croquettes 450g potatoes, boiled and drained, 1 egg yolk, 5g butter, hot milk, salt and white pepper, pinch of nutmeg, beaten eggs, dry breadcrumbs.

METHOD Sieve the potatoes and mix in the egg yolk, butter and enough hot milk to make a firm paste. Season with salt and white pepper and a pinch of nutmeg, divide into even sized pieces and form into small cylinder shapes, leave it to cool for a while. Dip the potatoes in the beaten eggs and then into the breadcrumbs. Cook the potato croquettes in deep fat until golden brown.

NOTE: Make sure the fat is hot enough to brown a cube of bread in 1minute.

Potato with Almonds Use the same mixture of potato croquettes and shape into small balls. Dip into beaten eggs and then coat with Nibbed almonds. Fry in very hot deep fryer just before serving.

Potato Duchess 450g boiled and drained potatoes, 25g butter, 1egg, hot milk, pinch of nutmeg, seasoning.

METHOD Sieve the cooked potatoes and add the butter, egg and little hot milk if necessary to give a stiff consistency. Season with salt and white pepper and a pinch of ground nutmeg. Put the mixture into a piping bag fitted with a star tube and pipe into a pyramid- shape on a greased baking dish. Bake in the oven until golden brown and serve.

171

Potatoes with sultanas 750g potatoes boiled and drained, 3egg yolks, 15g butter, 30g sultanas, and nibbed almonds, and seasoning.

METHOD Sieve the cooked potatoes and mix in the egg yolks butter and soaked in water and well-dried sultanas, season with salt and white pepper. Make round slightly flattened cakes with the mixtures and dip in beaten eggs and then coat with almonds. Fry in deep fat to a nice golden brown colour.

Baked stuffed Potatoes 5 potatoes each weighing about 90g, 100ml fresh cream, 60ml milk, 30g grated Parmesan cheese, 15g butter, and seasoning.

METHOD Clean and wash the potatoes and cook in their jackets till nearly done.

Remove the caps from the potatoes lengthwise, scoop out the potatoes leaving a shell of about 6mm thick. Mince the potato flesh and mix in the cream and season. Fill the mixture into the potato shells, sprinkle with grated cheese and splashed with melted butter and return to oven to finish cooking glaze nicely to a golden colour.

Baked Jacket potatoes Choose even sized potatoes. Scrub well and prick all over with a fork. Bake in the oven temperature at 200°c until they feel soft when squeezed. When cooked cut a cross in the top of each potato and put in a piece of butter and serve at once.

Potato Lyonnaise For10 persons; 1.250g potatoes, 250g onions, 125g butter, oil, parsley, and seasoning.

METHOD Boil the potatoes in their jackets in salted water until just soft. Remove from heat, drain and peel, slice the potatoes about 6mm thick and fry in hot butter and little oil to a brown golden colour. At the same time fry the finely sliced onions in another pan slightly brown. Mix carefully the onions and potatoes together and fry for a few minutes, season with salt and pepper. Serve potatoes Lyonnaise sprinkled with chopped parsley.

172

Layered Potatoes a lĂ Mode 450g potatoes very thinly sliced, 40g butter, 1 clove of garlic crushed, 50g grated Parmesan cheese, 1 beaten egg, 300ml milk, pinch of nutmeg, powdered Paprika, salt and pepper.

METHOD Mix 20g of the butter with the crushed garlic and rub the mixture round a baking dish. Layer the cut potatoes in the dish season with salt and pepper and nutmeg. Whisk the egg with the milk and pour over the potatoes.

Sprinkle the grated cheese mixed with little paprika powder and the remaining butter dotted on top. Bake in the centre of the oven until the potatoes are soft.

Boulangere Potatoes 1.250kg potatoes, 250g sliced onions, 1.150ml chicken stock or bouillon, butter, seasoning.

METHOD Cut the peeled potatoes in thick round slices. Mix with sliced onions and put in well-greased baking dish, season and pour over the stock or bouillon and a knob of butter. Cook in a hot oven until the stock absorbs and the potatoes start to roast to a golden brown colour.

Chateau Potatoes Reno style 1kg potatoes, 90g butter, chopped garlic, dried Rose-Marie, and chopped parsley, seasoning.

METHOD Cut peeled potatoes into the shape of large olives, put in cold water and bring to the boil. When boiled cool immediately in coil water and drain well.

Put them in hot butter in a baking dish, and season slightly with salt, sprinkle chopped garlic and Rose-Marie. Bake them to a nice golden colour in the oven. Shake the dish from time to time to get the same colour while cooking.

Place in a serving dish with chopped parsley on top and serve.

Baked Potatoes Swiss style 1.250kg potatoes, 1.150ml milk, 60g butter, 120g grated Emmenthal cheese or Gruyere cheese, seasoning.

METHOD Cut peeled potatoes in thick round slices and place in a greased baking dish.

Season with salt and white pepper, add the milk and sprinkled with grated cheese and dotted with butter. Cook in the oven until soft and nicely browned in a moderate oven.

173

Potato à la Créme 1.250kg potatoes, 450ml fresh cream, 30g butter, and seasoning.

METHOD Boil clean potatoes in their jackets, drain and peel, slice the potatoes thinly and put in a sauté pan, season with salt, pepper and nutmeg, add the butter and cream and cook slowly till a thick consistency. When ready place in a serving dish and pour on little more cream on top.

Potatoes Hongroise For 4-5 persons, 500g sliced potatoes, 125g sliced onions, 300ml chicken stock, 50g butter, 2 tablespoons tomato paste, paprika, seasoning.

METHOD Fry the sliced onions in butter to a golden brown colour and add the sliced potatoes and the tomato paste, pour in the chicken stock and add a little salt and plenty of paprika. Cover with a lid or a piece of tin foil and cook in a moderate oven till cooked. Served with chopped parsley sprinkled on top.

Normande Potatoes For 4-5 persons, 500g peeled thinly sliced potatoes, 2 leek [the white only], 1 sliced onion, 125g bacon, 150ml fresh cream, 50g butter, chicken stock, seasoning.

METHOD Fry lightly in butter the sliced onions and leek in a sauté pan then add the diced bacon and cook for a while. Add the sliced potatoes and cover with the chicken stock, season with salt and pepper and boil till cooked. When ready add the cream and place in a serving dish. Sprinkled with chopped parsley and served at once covered.

Parsley Potatoes 1kg potatoes, 50g butter, 300ml chicken stock, and chopped parsley.

METHOD Shape the potatoes as for Chateau potatoes then put in a sauté pan in hot butter and slightly browned, season with salt and pepper and pour in the chicken stock, add the chopped parsley cover and cook in the oven.

Steamed Potatoes This method of cooking it requires a steamer. If possible use small potatoes, place them in perforated dishes season with salt and cook. In large quantities of potatoes can be steamed at one time. Steaming is the best way of cooking to prepare plain potatoes.

Mashed Potatoes 174

For 4-5 persons; 750g potatoes, 80g butter, 600ml milk, and seasoning.

METHOD Clean and peel the potatoes and cut in quarters. Cook in salted water and when cooked drain well and pass through a wire sieve. When sieved mix over very low heat with butter and stir in hot milk a little at a time, season and whip with a whisk to make it light and serve at once.

Potato Pancakes FOR 5-6 persons; 1kg potatoes, 90g flour, 1 clove of garlic, 2 eggs, finely chopped parsley, 90g butter, oil, seasoning.

METHOD Clean and peel the potatoes, use a grater and grate the potatoes and place the grated potatoes in a cloth and squeeze moisture out. Put the potatoes in a bowl, mix flour, crushed garlic, egg, and chopped parsley, season with salt and pepper. Heat the butter and oil in a frying pan, then put in spoonfuls of the mixture in hot fat and fry on both sides to a nice slightly golden brown colour. Serve very hot on a serving vegetable dish.

Roasti Potatoes Scrap and wash the potatoes and cook them in their jackets in salted water.

Drain and peel, cut into thin slices. Arrange the sliced potatoes in an omellete pan, with a little butter and oil. Cover with a lid and cook until the bottom side is golden brown. Turn out the potatoes upon the lid and slide back in the pan on the other side and continue cooking to a golden brown colour.

Parmentier Potatoes Clean and peel the potatoes, cut the potatoes into cubes and cook in deep fat, then tossed in butter seasoned with salt and sprinkled with chopped chives before serving.

Provencal Potatoes Wash, peel the potatoes and cut in thin slices. SautĂŠ the sliced potatoes in oil with chopped garlic and a pinch of mixed herbs. When cooked season slightly with salt drain from fat and serve.

New potatoes Clean and wash small potatoes and boiled in their jacket. Peel and tossed in butter, season slightly with salt and serve.

Potatoes Maria style Potato croquette mixture, well seasoned with grated Parmesan cheese, shaped into croquettes and dipped in egg-wash and breadcrumbs and cook in deep fat.

Potatoes RenĂŠe Style 175

Prepare potato croquette mixture with chopped ham. Make into round, slightly flatten cakes and dip in egg-wash and coated with nibbed almonds.

Fry in deep fat.

Potatoes with mint Prepare same way as potato Parmentier, serve chopped mint sprinkled on top before serving.

Game Chips Allow about 100g raw potatoes per person.

METHOD Clean and peel the potatoes. Cut into very thin rounds with a very sharp knife, wash and dry them well on a cloth. Cook the potatoes not too many at a time in a deep fryer by using a frying basket, it is important to shake them all the time. When cooked golden brown and crispy drain well and season with salt and can be used as a garnish for game birds.

French fried Potatoes Wash and peel large potatoes and trim the sides. Cut into oblong strips about 1cm thick. Wash and dry well. Blanch the potatoes in a deep fryer but not to hot for 5-6 minutes. Now the potatoes are cooked but colourless. Just before serving put the potatoes into a very hot fat until crisp and a golden brown colour. When cooked spread them on kitchen paper to drain season well with salt and serve.

Potato Noisettes Clean and peel the potatoes, use large potatoes, cut out with a Parisian scoop in ball shapes. Wash the potato balls and drain well. Blanch the potatoes in not very hot fat for 2-3 minutes drain well and season. Then continue cooking in butter until they are golden brown. Sprinkle chopped parsley on top just before serving.

Straw Potatoes Clean and peel the potatoes and cut into julienne. Wash and dry well. Use a frying basket and shake the basket frequently because potatoes always remain moistens and make the fat rise and overflow. [When using a frying basket and the fat rise it is very quicker to remove the potatoes from the fryer to avoid oil spillage] Cook the straw potatoes very crisp. When done season with salt.

Potato Dauphine 176

For 6 persons, 750g potatoes, 60g butter, 3 egg yolks, 250g Choux pastry, pinch of nutmeg, seasoning.

METHOD Prepare a mixture as for potato Duchess and blend with the choux pastry.

Season with a pinch of nutmeg. Shape the mixture into small balls and fry in deep fat until the potatoes are a golden brown colour. Drain from fat and season with salt and serve.

Choux paste 60g butter, 150ml milk or water, 75g plain flour, and 2 eggs.

METHOD Put the butter and milk in a small saucepan and heat until the butter melts, bring to the boil and remove from heat, then put the flour in all at once, beat thoroughly with a wooden spoon until the mixture smoothes and comes away from the side of the pan. Cool for few minutes the mixture and beat in the eggs a little at a time. The choux paste should be thick enough to hold its shape.

Potatoes Chef style 1kg Duchess potatoes, 20g chopped skinned deseeded fresh tomatoes, 120g finely chopped boiled ham, 1 egg, fresh chopped chives, seasoning.

Blend the potato mixture with chopped tomatoes, finely chopped ham and chopped chives. Shape into small oval cakes and place them on a greased baking dish. Brush the potatoes with egg and bake golden brown in a hot oven.

Potatoes Wilder Mann Style 1.250kg sliced potatoes, 160g sliced onions, 125g Gruyere cheese, 80g butter, 300ml chicken stock, seasoning.

METHOD Fry slightly in butter the sliced onions, mix the onions with raw sliced potatoes and the cheese cut in small thin slices, season with salt and freshly ground black pepper. Then place in a greased baking dish and half cover the potatoes with the chicken stock. Cook in a moderate oven until the potatoes are soft and brown.

Potato Horizon Clean and peel the potatoes, cut the potatoes in thick slices and place in a greased baking dish, season with salt and pepper, add beef stock just cover the potatoes, sprinkle chopped lean bacon, chopped onions on top and cook in a moderate oven. Serve the potatoes with chopped parsley on top.

Potatoes Military Style 177

Prepare same way as creamed potatoes with chopped cooked ham, chopped red sweet pimentos and finely chopped chives scattered on top.

Potatoes Apprentice Clean and peel the potatoes and cut in cubes, boil in salted water till nearly done, drain well. SautĂŠ chopped onions and diced red peppers in butter until soft and then stir in the potatoes, add a little chicken stock, continue cooking slowly until done. Served with chopped basil sprinkled on top.

Potatoes Beatrice Style Clean and peel the potatoes in normal way and cut in 1cm dice. Place in a greased baking dish, add chopped garlic, chopped onions, pinch of dried thyme and 2-3 bayleaves, and then cover with well-seasoned tomato sauce.

Cover with a lid or a piece of tin foil and cook in a moderate oven until the potatoes are soft.

Potatoes Wicky Bruno Style Clean and peel the potatoes, then cut in thick slices and place in wellgreased baking dish, season with salt and English mustard powder, add chopped chives, few chopped celery stalks. Cover half with chicken stock and sprinkle few caraway seeds on top. Cook in hot oven till the chicken stock has evaporated and the potatoes start to roast.

MUSTARD GLAZED POTATOES

ROAST POTATOES WITH ROSEMARIE AND GARLIC

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STUFFED BAKED POTATO WITH BROCCOLI AND CHEESE

CREAMY CURRIED POTATOES

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MALTESE ROAST POTATOES

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POTATO CROQUETTES

HASH BROWN POTATOES

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VEGETABLES ARTICHOKE BOTTOMS When preparing the bottoms, the artichokes must be raw because if they were cooked it is easy to tear part of it off. With a sharp knife cut off the leaves close to the bottom. Then immediately place the artichoke bottoms in water and lemon juice to keep them white. Place artichoke bottoms in lightly salted water with few drops of lemon juice and slowly bring to the boil and cook. When ready cooked cool down in cold water and now they are ready for use when needed. To keep them good for several days place the bottoms in a china or stainless steel bowl and pour strained white stock on top, covered and place in a chiller temperature at 4-5°c.

Fried Artichoke Bottoms For 6 portions six artichokes bottoms ready prepared, 1 egg, white breadcrumbs, Tomato-sauce, seasoning.

METHOD Season and flour the prepared artichoke bottoms, dip in egg-wash, breadcrumbs and fry to a golden brown colour in butter and little oil. Serve the bottoms with a small spoonful of tomato sauce on top of each bottom.

Stuffed Artichoke Bottoms with Mushrooms 6 cooked artichoke bottoms, 250g mushroom puree, 50ml Béchamel, 30g grated cheese, 1 egg, 30g butter, seasoning.

METHOD Put the cooked bottoms on a buttered dish. Bring to the boil the Béchamel, mushroom puree and the yolk of the egg remove from heat and fold in the whipped egg white. Fill the artichoke bottoms with the mixture and sprinkle grated cheese and melted butter on top. Bake in a moderate oven for 8-10 minutes.

Artichoke Bottoms Brussels style 6 artichoke bottoms, 30ml white wine, 100ml white stock, 30g butter, 200g 182

tiny Brussels sprouts, 60g chopped cooked ham, and 100ml demi-glace sauce, seasoning.

METHOD Simmer the bottoms in white wine and stock for few minutes. Drain well and keep at a side warm. Sauté in butter the sprouts and the cooked ham, season and then drain all fat, stir in the demi-glace and bring to the boil.

Remove from heat and stuff the artichoke bottoms with the mixture.

Artichoke Bottoms Venus 6 prepared artichoke bottoms, 30g butter, and 150ml Venus sauce, seasoning.

METHOD Gently sauté the bottoms in butter, drain the fat, off, then stir slowly the sauce and bring to the boil and serve.

Artichoke Bottoms Parmesan 6 cooked artichoke bottoms, 30g butter, 30g grated Parmesan cheese, and seasoning.

METHOD Simmer the artichokes in butter, season with salt and freshly ground black pepper, and place on a baking dish, sprinkle grated cheese on top and glaze in a hot oven or under a grill to a golden brown colour, serve at once.

Artichoke Bottoms Dancer Style 6 prepared cooked artichoke bottoms, white stock, 30g butter, 250g chopped red pepper, 1 small chopped onion, 50ml demi-glace, seasoning.

METHOD Simmer the bottoms in white stock for few minutes, drain well and keep at a side warm. Sauté` onion in butter and add the chopped red pepper, season and cook until soft, drain the fat and bound in the demi-glace and bring to the boil, then stuff the bottoms with the mixture and sprinkle finely chopped parsley on top and serve.

Artichoke Bottoms René 6 cooked artichoke bottoms, 30g butter, 250g cooked chopped spinach, 1 small chopped onion, pinch of nutmeg, 2 chopped anchovies fillets, 50ml 183

bĂŠchamel, Mornay sauce, seasoning.

METHOD Place the cooked bottoms on a buttered dish. Simmer chopped spinach, onion, chopped anchovies and nutmeg in butter for 2 minutes and stir in the bĂŠchamel well with the mixture, adjust seasoning and fill in the artichokes.

Pour a spoonful of Mornay sauce on each bottom and sprinkle grated Parmesan cheese on top and glaze in a hot oven or under a hot grill.

Artichoke Bottoms Chef’s style 6 cooked artichoke bottoms, 30g butter, 1 juice of a lemon, 120g skinned seeded chopped fresh tomatoes, and 6 peeled clean king prawns, seasoning.

METHOD Simmer cooked bottoms in butter and lemon juice, place on buttered dish and fill the bottoms with chopped tomatoes about 20g in each and place on top fried prawns on each artichoke bottom, sprinkle melted butter and white breadcrumbs on top and glaze in a hot oven.

Artichoke Bottoms with fine Herbs 6 prepared cooked artichoke bottoms, 250ml demi-glace, finely chopped fresh taragon or dried, finely chopped parsley.

METHOD Simmer gently the bottoms in demi-glace sauce mixed with chopped tarragon for 3 minutes and served covered with sauce, sprinkle chopped parsley on top.

Artichoke Bottoms Barbecue 6 cooked artichoke bottoms, 30g butter, 180ml Barbecue spicy sauce, and seasoning.

METHOD Simmer the bottoms in butter and adjust seasoning. Arrange on serving dish and coat the bottoms with boiled Barbecue spicy sauce and serve.

Green Asparagus Green asparagus tips are cut in equal length, bundled and tied, boiled in salted water, cooled down in cold water and tossed in butter. Asparagus are used as a garnish or salad or served as separate course. Usually one allows 60g-70g of cooked cleaned asparagus per person.

Green Asparagus Bern style Boil prepared asparagus tips in salted water, drain and arrange in a baking dish, cover the asparagus with grated Gruyere cheese, sprinkle finely 184

chopped onions and breadcrumbs and dotted with butter. Glaze in an oven to a golden colour.

Green Asparagus with Gravy Cook the prepared asparagus tips in normal way, drain well and place in a serving dish and cover with thick veal gravy.

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Green Asparagus with Butter Clean and prepare the asparagus and cook in boiling salted water and a pinch of sugar. Drain well and toss quickly in hot melted butter, adjust seasoning and serve.

Green Asparagus with Smoked Salmon Cook the prepared asparagus tips in boiling salted water, drain and place on serving dish and coat with cream sauce and garnish with smoked salmon strips on top.

Green Asparagus Orly Cook in boiling salted water the prepared asparagus tips, drain well and dip the tips in seasoned flour and then dip in frying batter and fry to a golden colour in deep fat.

Green Asparagus Indian Clean and prepare the asparagus tips in usual way. Cook in boiling salted water and drain well. Toss in butter the tips and arrange on a serving dish and mask with curry sauce.

Broccoli Broccoli is similar to cauliflower but deep green in colour. It is marketed all the year fresh and frozen. When preparing broccoli remove the leaves and cut the stem. Boil in salted water and cool down in cold water. Allow 60gcooked broccoli per person.

Broccoli with Butter Cook fresh broccoli in salted boiling water, drains and served with brown butter and a few drops of brown vinegar.

Broccoli with fine herbs Cook fresh broccoli in normal way, drain and served with melted butter and sprinkle with ground nutmeg on top.

Broccoli with Tossed almonds Cook prepared cleaned broccoli in boiling salted water, drain and arrange on serving dish and pour over flaked tossed almonds in butter on top.

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Broccoli au Gratin Cook broccoli in usual way, drain and place on a greased baking dish, coat with Mornay sauce and sprinkle with grated cheese, dotted with butter and glaze in a hot oven to a golden brown colour.

Broccoli Agnes Style Cook broccoli sprigs in boiling salted water and drain well. Simmer the sprigs in butter with chopped onions and chopped lean bacon. Arrange broccoli sprigs on a serving dish and sprinkle chopped parsley on top.

Broccoli Polonaise Cut cooked broccoli into portions and reheat in butter. Heat 50g butter, add 10g white breadcrumbs in a pan and lightly brown. Pour over the broccoli and sprinkle with sieved hard-boiled egg and chopped parsley.

Broccoli Fried in butter Cut cooked broccoli in portions and lightly colour on all sides in butter.

Broccoli Hollandaise Cook broccoli in normal way. Arrange on serving dish or plate and serve sauce Hollandaise separately in a sauceboat.

Brussels Sprouts When preparing Brussels sprouts remove the outer leaves, cut a cross in the bottom of the stem. Wash and cook in boiling salted water for about 10-12 minutes or until cooked. Drain and cool under fresh running water. Allow 60g cooked Brussels sprouts per portion.

Brussels Sprouts Italian Cook Brussels sprouts in salted boiling water, drain well and arrange in a serving dish, sprinkle grated Parmesan cheese on top and pour over chopped anchovy fillets lightly fried in butter.

Brussels Sprouts Grand-Ma Cook Brussels sprouts and drain well. SautĂŠ chopped onions and diced bacon until soft. Mix in the Brussels sprouts season and stir gently, cook for a while and place the sprouts in a serving dish and garnish with chopped parsley on top.

Brussels Sprouts a` la Crème Prepare and cook the Brussels sprouts in the normal way in boiling salted water. Toss the Brussels sprouts in little butter, adjust seasoning and place on a vegetable serving dish. Serve white cream sauce separately in a sauceboat.

Brussels Sprouts a` la Anglaise Cook the Brussels sprouts in usual way, in boiling salted water and drain well. Arrange in vegetable serving dish and place small pieces of butter on 186

top.

Brussels Sprouts Polish Style Prepare and cook Brussels sprouts in boiling salted water, drain well and place on a serving dish. Sprinkle, white breadcrumbs browned in butter and sieved hard-boiled egg.

French Beans Wash the beans and cook whole in boiling salted water for about 10-12 minutes. It must be well drained before use or simmered in butter. Allow about 60g of cooked French beans per portion.

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French Beans with Bacon Cook cleaned French beans in boiling salted water, drain well and toss in butter mixed with fried cut in strip bacon.

French Beans with Tomatoes Cut skinned fresh tomatoes in 2cm dice cut and simmer in butter, mix in the cooked French beans and stir gently, adjust seasoning and place on a serving vegetable dish and sprinkle chopped parsley on top.

French Beans Parmesan Cook whole French beans in boiling salted water, drain well and place in a serving dish and sprinkle plenty of grated Parmesan cheese and pour over browned butter on top.

French Beans Village style Cook the French beans in normal way, and drain well. Toss diced cooked ham, chopped onion, and little crushed garlic in olive oil, stir in gently the beans adjust seasoning and serve.

French Beans Steward Style Boil whole French beans in salted water, drain well and toss in herb butter, adjust seasoning and serve on a vegetable dish with finely chopped chives on top.

CAULIFLOWER Remove the outer leaves , but leave the small once intact. Cut the base of the stem and cut a cross in it. Wash well the cauliflower and cook in boiling salted water for about 15-20 minutes, depending on the size of the cauliflower. When cooked cool under fresh running water. The cauliflower can be cooked into florets and it takes about 10 minutes to cook. Allow 60g cauliflower per person.

CAULIFLOWER SPRIGS ITALIAN STYLE Cook cauliflower sprigs in boiling salted water and place in a shallow ovenproof dish and coat with Italian sauce, sprinkle with grated cheese and 187

splash with melted butter. Glaze in a hot oven to a golden brown colour.

FRIED CAULIFLOWER SPRIGS Clean, wash and divide the cauliflower into florets, cook in boiling salted water. When cooked cooled down and when cold dip in frying batter and fry in deep fat to a nice golden colour. When ready serve at once.

CAULIFLOWER AU GRATIN Divide cauliflower in four and cook in boiling salted water; place on a greased baking dish and cover with Mornay sauce, sprinkle with grated Parmesan cheese and gratinate in the oven.

CAULIFLOWER SPRING TIME STYLE Cook cauliflower in normal way and place in a vegetable-serving dish. Toss in butter red peppers strips and chopped basil and pour over the cauliflower.

Serve tomato sauce separately in a sauceboat.

Red kidney beans Red kidney beans can be bought dried or canned. Always soak in water dried beans before cooking.

RED KIDNEY BEANS IN WINE For 6 portions 500g dried red kidney beans, 20g flour, 300ml red wine, 20g chopped onion, 130g bacon, and seasoning.

Wash and soak the beans for two hours. Cook them in salted boiling water until cooked. Sweat the chopped onion in butter and add the diced bacon and cook to a slightly brown colour, dust the flour and pour on the wine. Bring to the boil and simmer the beans for 10-14 minutes. Adjust seasoning and the beans are ready to serve.

RED KIDNEY BEANS WITH RED SWEET PEPPERS 500g dried kidney beans, 1 spoonful olive oil, 300ml red wine,1 clove of garlic crushed, 30g chopped sweet pimentos, chopped parsley, pinch of oregano, seasoning.

METHOD Soak the beans and cook till done. SautĂŠ the crushed garlic in olive oil until soft then add the sweet pimentos, a pinch of oregano and stir in the drained beans season well and add the wine and simmer for 12 minutes. Arrange on a serving dish and sprinkle chopped parsley on top.

RED KIDNEY BEANS CHEF`S STYLE 500g red kidney beans, 300ml demi-glace, 30g chopped onions, 20g leeks julienne, seasoning 188

METHOD Soak the beans in normal way and cook until tender. Sweat the chopped onions and julienne of leeks in butter, not browned, then stir in the beans, season and add the demi-glace and bring to the boil and simmer slowly for 12-15 minutes.

White Cabbage White cabbage is used raw as salads, in soups, and as vegetable dishes. To prepare a cabbage, first remove the outer leaves and cut the cabbage in half and cut out the hard centre stalk.

Braised Cabbage For four portions 1kg white cabbage, 40g sliced onions, 125g bacon cut in strips, 50g diced cooked ham, 30g butter, pinch of caraway seeds, 200ml chicken stock, seasoning.

METHOD Remove all damaged leaves from the cabbage, quarter the cabbage and cut out the hard stalk. Wash and drain well and then place the cabbage in an ovenproof dish, sprinkle the sliced onions, bacon, and diced cooked ham on top, put a pinch of caraway seeds, salt, pepper and butter. Pour over the chicken stock and cover well with a lid and cook until done.

Boiled Cabbage English Style For 6 persons 1.5kg white cabbage, 60g butter, and seasoning.

METHOD Wash and cut the cabbage in quarters and remove the hard stalk. Cook in boiling salted water till nearly soft. Squeeze out all the moisture and cut in rectangles. Place on a serving dish and season slightly with salt and pepper, pour over melted butter on top and serve.

Baked Cabbage Swiss Style For six persons 2kg white cabbage, 60g butter, 2 egg yolks, 150ml fresh cream, grated Swiss cheese, pinch of nutmeg, seasoning.

METHOD Remove the damaged outer leaves, cut the cabbage in half and cut out the hard centre stalk. Finely slice the leaves, wash, and drain, cook in little a water and butter until the cabbage is done and the water evaporated. Place the cooked cabbage in a greased baking dish and covered with cream mixed with the egg yolks seasoned with salt and nutmeg, sprinkle the top with grated Swiss cheese and bake in oven to a golden colour.

Carrots Carrots are cultivated in every part of the world. There are many different varieties of carrots, some of them are long and others are short and round.

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The small carrots are the best for there freshness. To prepare carrots, cut off the roots and remove the thin skin with a French or Swiss peeler.

Sliced Carrots with Cream sauce Allow 60-80g cooked sliced carrots per person. Clean carrots and thinly sliced. Cook in salted water, drain well, and simmer in butter for few minutes. Then add fresh cream, season and cook until the sauce thickens.

Glazed Carrots Allow 60g-80g cooked carrots per portion.

Cut large carrots into batons [3cm-1cm] lengthways strips. Put cleaned carrots in enough chicken bouillon just to cover the carrots completely, add salt, 15g sugar and a knob of butter and cook slowly till the carrots are cooked and the liquid has evaporated leaving a syrupy juice. Toss the carrots to give a glazed surface.

Baby carrots with fine Herbs Clean and skin the baby carrots and cook in salted boiling water. When cooked drain and toss in butter, season, and stir in finely chopped parsley and chives.

Carrots with Green peas Clean and wash the carrots and cut in 1cm cubes. Cook in boiling salted water, drain and mix same amount of cooked green peas, season with salt and sugar, then toss in butter.

Carrots Alps Hotel Clean and wash the carrots in usual way and cut in round slices, cook in chicken stock and white wine just enough to cover the carrots, add salt, pepper and a pinch of nutmeg. When cooked drain and toss the carrots in butter and sprinkle chopped parsley on top.

Celery Celery can be eaten raw with cheese or in salads. It can be stewed and braised and served as a garnish with main dishes.

Braised celery Allow 60-80g per portion. Remove damaged outside stalks of the celery, wash well, inside and out and blanch in salted water for about 12-15minutes.

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Cool under fresh running water and cut in half lengthwise, fold and place in a pan on a bed of sliced onions. Pour over the white beef stock, just covers the celery, a knob of butter and lightly seasoned with salt. Cover with a lid and cook slowly in the oven until soft. When cooked drain well and place on serving vegetable dish, if the pieces are to large cut in half again. Coat with boiled up Madeira sauce and sprinkle chopped parsley on top.

Fried Celery Clean and wash the celery stalks and cut into batons 4cm by 1cm dipped in frying batter and cook in deep fat to a golden brown colour.

Celery with Parmesan cheese Prepare celery in same way as described. Cut the celery stalks in 5cm long and blanched in salted water for 10minutes. Drain well and place the celery in a baking dish and pour over light demi-glace just to cover the celery and simmer in the oven for 15-20minutes. When cooked place on a serving vegetable dish sprinkle grated Parmesan cheese on top and serve at once.

Celery Geneva Style Clean the celery stalks in same way and cut into batons. Cook in boiling salted water until soft, drain well and place the batons in a greased baking dish, covered with cream sauce and sprinkle breadcrumbs, grated Gruyere cheese and melted butter and glaze in the oven. When ready place in a vegetable dish and serve at once.

Spinach Spinach is a leafy vegetable and it grows all over the world and it is available at all times of the year. It is also marketed frozen, vacuum packed in different weights. Spinach is served in leaves or puree. Spinach can be cooked on high heat in its own juice with a pinch of salt. It must not be cooled in water, just drained and pressed by hand.

Boiled spinach English style Remove all stalks from the spinach and wash several times. Cook spinach on high heat in its own juice with a pinch of salt. Drain, cool and squeeze out all moisture well. Just before serving toss in butter and season lightly, stir with a fork to loosen the leaves and place in a serving dish.

Tossed spinach in garlic Clean spinach as described and cook on high heat with its juice with a pinch of salt. Drain, cool, and squeeze well all moisture. Toss chopped garlic in butter and stir in the spinach leaves and season with freshly ground black pepper, and a pinch of ground nutmeg.

Spinach Italian Prepare and clean the spinach in usual way and cook. Drain well, cool and squeeze all moisture. SautĂŠ chopped garlic in little olive oil until soft and stir 191

in few chopped anchovy fillets, then stir in the spinach by using o fork to loosen the leaves, season and add little meat gravy and serve at once.

Creamed Spinach Wash the spinach for several times and remove all the stalks. Cook the leaves in boiling salted water, do not cover while cooking. Drain and cool the spinach under running water and drain again, and press with hands to squeeze all moisture. Chop finely the leaves and put on heat with a knob of butter for two minutes, season with salt and pepper and a pinch of nutmeg and stir in BĂŠchamel sauce and cook for a few minutes on low heat and serve.

Onion Onions are the most valuable flavoring agent in cooking. There are many kinds of onions. Pearl onions are picked before they have reach full size and are used for garnishes and for pickling.

Deep fried onions Cut of the roots and remove the thin papery brown skin. Slice large onions across and separate the rings. Season the onion rings with salt and then turn them in flour, shake off the surplus flour and then dip in hot oil and cook them to a golden brown colour and crispy. Onion rings are usually served as a garnish.

Onions with cheese sauce Clean onions as described and cook in boiling salted water for 30-45 minutes [longer cooking for large once], drain well when cooked and place in a serving vegetable dish and coat with cheese sauce.

Stuffed onions Cut the roots and remove the skin in usual way. Use large onions. Cook in salted boiling water for 40-50minutes. Allow cooling, and hollow out carefully the pulp. Chop the pulp and mix with cooked chopped mushrooms and season. Fill the onions with the mixture and sprinkle grated Parmesan cheese and splashed with melted butter on top. Glaze in an oven and serve at once.

Glaze brown onions Use small onions [button onions], remove the skin and dust the onions with castor sugar. Brown slowly in butter and then add brown stock just cover the onions and cook slowly until the onions are glazed and the liquid has evaporated.

Mushrooms Mushrooms are cultivated in quarries, cellars and sheds, and are available at all times of the year. Mushrooms are sold as buttons, round or as caps.

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Mushrooms can be grilled, sautéed or baked.

Grilled mushrooms Prepare the whole mushrooms and place on a grilling dish, dot with butter, season and cook under gentle heat for 6-10minutes or till cooked.

Baked Mushrooms Place the prepared whole mushrooms in a greased ovenproof dish, sprinkle with butter and season with salt and pepper, cover with a piece of tin foil and bake in the oven for about 16 minutes.

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Sauté Mushrooms Clean and slice the mushrooms or cutting as preferred. Cook gently until soft in butter with slightly salt and pepper. Shake the mushrooms from time to time and squeeze of lemon juice can be added just before serving.

Mushrooms with chopped herbs Clean and cut the mushrooms in quarters and sauté` in butter with chopped chives and parsley seasoned with freshly ground black pepper and salt.

Mushrooms with Port wine Clean and wash button mushrooms and sweated in butter, season and glaze with Port wine, moistened with fresh cream and cook for few minutes.

Stuffed Mushrooms 500g medium sized mushrooms, 250g minced lean pork, 30g chopped onions, ½red pepper 1celery stick, a pinch of ground ginger, 1tablespoon dry sherry, 2tablespoons soy sauce, 1 egg white, salt and pepper.

METHOD Remove the stem from the mushrooms. Chop finely the mushroom stem and then mix it well with the prepared stuffing. To make the stuffing. Put the minced meat, onions, finely chopped red pepper, chopped celery, ginger, dry sherry, soy sauce, egg white and salt and pepper in a bowl. Mix well the mixture and then fill the stuffing into cavity of the mushrooms. Dip the stuffed mushrooms into seasoned flour and then dip in the prepared coated batter. Put the mushrooms a few at a time in deep hot fat and fry until golden brown and cooked through for about five minutes. Note, do not have the oil too, hot, because the mushrooms will brown too quickly and not cook through.

Green Peas The two main classes of green peas are the garden and the field peas. They are marketed fresh or frozen and packed in different weights.

Peas with mint Cook the peas with a bunch of mint and drain well, toss in butter and season.

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Place in a serving dish and sprinkle chopped mint on top.

Peas Reno style Cook peas in boiling salted water, drain and mix chopped cooked ham and chopped fried onions, place in a serving vegetable dish and sprinkle chopped nuts on top.

Peas with butter Cook peas in salted boiling water drain and tossed in butter, season with salt and a pinch of sugar.

Peas Grandfather Cook in usual way, drain, mix shredded lettuce and chopped onions simmered in butter, adjust seasoning and serve.

Peas Village style Boil peas in normal way, drain and mix with fried chopped onions in butter, mix same amount with diced cooked carrots. Toss peas and carrots in little butter season and place in a serving vegetable dish.

Peas Parmentier Cook peas in normal way, drain and mix half amount with diced boiled potatoes, toss in butter, adjust season and serve.

Peas English style Cook and drain the peas and serve a knob of butter on top.

Peas Dutch style Cook the peas and drain well, bounded with Hollandaise sauce.

Peas with Fan tail prawns Cook the peas in normal way. Drain and mixed with fan tail prawns bound with butter.

Peas French Style Mix the peas with shredded lettuce, button onions, butter, salt and a pinch of sugar, cooked with a very little water. when cooked bound with butter sauce.

Peas Wilder Mann style Cook the peas and drain. Toss in butter mixed with finely chopped parsley, breadcrumbs and when done sprinkle grated Swiss cheese on top.

Red and green peppers There are varieties of peppers, green, red, or yellow and are eaten raw, marinated in olive oil and vinegar or stuffed with meat, rice, or minced vegetables.

Stuffed green pepper with meat Serves for 5 person.5 peppers, 500g sausages, chopped parsley, 1egg, 194

2tablespoons oil, 1clove of garlic crushed, 300ml Tomato sauce, seasoning.

METHOD Cut the stalks and remove seeds carefully through the hole, wash out and stuff with the sausage meat mixed with crushed garlic, chopped parsley, oil, the egg, salt and pepper. Place upright in a greased sautĂŠ pan and add a little chicken stock, sprinkle the tops with grated cheese and little olive oil. Cook slowly in a moderate oven. When cooked, place on serving plates and pour around the boiled up tomato sauce and serve.

Red peppers stuffed with rice For 5 persons, 5 red peppers, 130g rice, 5 tomatoes, 1 tablespoon olive oil, chicken stock, seasoning.

METHOD Cook the rice in salted water and when cooked drain and cool. Mix the rice with peeled deseeded chopped tomatoes, oil, chopped parsley and seasoning.

Cut out the stalks of the peppers and remove all seeds through the hole and wash well. Then stuff the peppers with the rice. Place upright in a sautĂŠ pan add little chicken stock and cover with a piece of tin foil and cook slowly in a moderate oven. When cooked place on serving plates and serve at once.

Green peppers Spanish style Blanch the cleaned peppers in salted water, cool down and peel, cut in halves and remove all seeds. Dip in frying batter and fry in deep fat.

Red peppers Chefs style Cut the peppers in halves, remove the seeds and cook in chicken stock.

When cooked drain and served with melted butter and chopped skinned deseeded tomatoes on top.

Stuffed green peppers RenĂŠ style Blanch green peppers, peel off the skin, cut in halves and remove the seeds.

Place on a greased grilling tray and stuff the peppers with cooked peeled shrimps dip in egg-wash. Moisten on top with melted butter and grill slowly until nicely browned.

Gratinated Green peppers.

Blanch the peppers and remove the skin. Cut in halves and remove the seeds.

Then simmer slowly in butter until the peppers are nearly cooked. Place the green peppers in a baking dish and mask with Mornay sauce mixed with finely chopped onions. Sprinkle grated Parmesan cheese, dotted with butter on top and bake in an oven to a nice golden brown colour.

Tomatoes 195

Most of the tomatoes are bright red in colour and round, others are oval or egg-shape and some kinds are yellow. Tomatoes are used in salads, as a garnish and for vegetable dishes and soups.

Stuffed Tomatoes Algerian Style Cut the tomatoes in halves, carefully scoop out the tomatoes. SautĂŠ chopped onions, and garlic till soft then add and stir skinned chopped tomatoes and white breadcrumbs, remove from heat and add a beaten egg, salt and pepper.

Fill in the tomatoes with the mixture, sprinkle few breadcrumbs and oil on top and bake in a hot oven till nicely brown.

Stuffed tomatoes Carolina Cut tomatoes in halves and scoop the pulp out. Stuff the tomatoes with rice Pilaf, splashed with melted butter and bake in a hot oven for few minutes.

When ready place on serving dish and pour around with meat gravy just before serving.

Stuffed tomatoes with Duchess potatoes Cut the tomatoes in halves, empty and season. Stuff the tomatoes with Duchess potatoes and sprinkle grated Parmesan cheese and melted butter on top and cook in a very hot oven until glazed nicely.

Tomatoes with green beans Blanch the tomatoes and skin off, cut in quarters and remove the seeds, season and sautĂŠ in butter the tomatoes mixed with chopped green beans, adjust seasoning and place in a serving vegetable dish, sprinkle chopped parsley on top and serve.

Tomatoes Nazarene Blanch the tomatoes and cut into slices, 2cm thick, placed in a greased baking dish, seasoned and sprinkled with melted butter and brown sugar and glaze in a very hot oven.

Tomatoes Vonaesch Cut tomatoes in halves and place on a greased baking dish. Make a mixture of chopped hard-boiled eggs, chopped parsley, chopped garlic and chopped anchovies. Cover each tomato half with the mixture, and sprinkle with grated cheese, dotted with olive oil and bake in an oven until nicely browned.

Stuffed tomatoes Old chefs style Cut medium sized tomatoes in halves, hollowed out and stuffed with finely chopped mushrooms, mixed with chopped ham and garlic. Splash the top with melted butter and bake in an oven. When served border with demiglace around the tomatoes.

Turnips 196

Turnips are used for flavoring stocks, in stews and as a vegetable dish.

Turnips mostly are served with fatty meat because they have the possession of absorbing quantities of fat.

Turnips Navy style Cut the turnips in cubes and cook in salted boiling water, when cooked drain well and toss in butter, season well and serve.

Fried Turnips Peel and cut the turnip in strips like French fried potatoes, cook in salted boiling water, cooled down, seasoned and turn in milk and flour and deep fried.

Glazed Turnips Cut the peeled turnips into olive shape, then simmer in white stock with butter salt and little sugar until the liquid is evaporated and the turnips are glazed.

Turnips with meat gravy Peel the turnip and cut in 2cm cubes, simmer slowly until cooked in meat gravy. Place in a serving dish with chopped parsley on top.

Turnips with BĂŠchamel sauce Cut the peeled turnip in small dice cut and cook in boiling salted water, when cooked drain and toss in butter and bound with thin BĂŠchamel sauce, adjust seasoning and serve.

Turnips Cooks style Cut peeled turnips in cubes and boiled in salted water. when cooked mix the same amount of boiled potatoes cut in cubes tossed in butter and seasoned with powdered English mustard.

Mashed turnips Peel and cook until tender in boiled salted water. Drain well and pass the turnips through a wire sieve. Season with salt and pepper and finish with cream and butter.

Stewed Turnips Peel and cut the turnips in strips like French-fried potatoes. Simmer slowly in butter and served with sprinkled chopped parsley on top.

Marrow Marrow is cultivated in countries bordering the Mediterranean. Marrow can be fried, boiled, or steamed, or stuffed with meat, chopped vegetables, or rice.

Marrow with cheese 197

Clean and wash the marrow cut into slices and season with salt and allows standing for few minutes. Put together in pairs filled with a piece of emmenthal cheese. Dip in flour and then in frying batter and deep-fried to a nice golden colour.

Fried Marrow Prepare the marrow cleaned and washed. Cut into not to thin slices, season with salt and curry powder, and coated with flour and fried in deep fat.

Marrow Spanish style Clean marrow and cut into slices, season and sautĂŠ in oil and butter. Arrange on a greased baking dish, sprinkled with fried chopped onions and chopped skinned tomatoes on top, seasoned with paprika and sprinkle few breadcrumbs, grated cheese and melted butter on top, glaze in a hot oven till a brown golden colour.

Marrow Chefs style Clean and wash the marrow cut into slices and sautĂŠ in butter and olive oil with finely chopped onions and chopped garlic slightly brown. Then stir in diced cooked ham and chopped, skinned and deseeded tomatoes, cook for a while adjust seasoning and serve.

Stuffed Marrow Cut the marrow in half lengthwise. Scoop out and be-careful not to damage the skins. Chop the flesh and mix it with chopped parsley and a little chopped garlic and add same amount of chopped mushrooms. Season and stuff the marrow with the filling and sprinkle with grated Parmesan cheese and a little oil on top. Cook in an oven to a nice brown colour.

Creamed Marrow Peel and shaped like large olives the marrows. Simmer slowly in butter and light cream sauce. When cooked adjust seasoning and served with finely chopped parsley on top.

Marrow English style Cut marrow in small pieces, cooked in salted water or steamed. When served, serve melted butter separately.

Marrow Indian style Peel and cut in large olive shape. Cook in salted water and when ready drain well and place in a serving dish sprinkled with curry powder and a little thin BĂŠchamel sauce poured on top before serving.

Eggplants Eggplants the most popular kinds are the small purple black. It origins from India and nowadays it is cultivated all over the world. Eggplants can be stuffed, grilled, or fried.

Shallow Fried Eggplant 198

Clean and cut the eggplants into 1.5cm thick slices, lengthwise, season with salt, dip in flour each slice and shake off the surplus flour. Fry in butter and olive oil to a golden brown colour, remove from fat and arrange on serving dish and sprinkle with lemon juice and chopped parsley.

Baked Stuffed Eggplants 2 large eggplants, 50g diced cooked ham, 3g chopped parsley, 1 tomato skinned and chopped, 5g chopped onions, 50g fresh white breadcrumbs, 100g grated Cheddar cheese, and 1beaten egg, seasoning.

METHOD Wash and remove the eggplant stalks. Cut in half-lengthwise and scoop out the flesh from the centre of each half, becareful do not damage the shell. For the stuffing combine the ham, chopped parsley, tomato, onions, 50g of the cheese, roughly chopped scooped out eggplant, beaten egg and seasoning.

Then fill the eggplant shells and sprinkle with the remaining grated cheese.

Place in an ovenproof dish and bake in the oven at temperature of 200°c for about 30-35 minutes or cook until tender and crisp and brown on the top.

Eggplant with Parmesan Cheese Clean and cut the eggplant into slices [1.5cm] thick, seasoned and placed in a greased baking dish, sprinkle with grated Parmesan cheese and melted butter on top. Then bake slowly in an oven.

Beetroot Beetroot with Cream sauce Cut off the leaves of the beetroots, leaving about 2.5cm of stem. Wash well and boil them in salted water and cook until tender. Drain and peel off the skin and cut off the stems. Cut the beetroots into cubes and combined them in cream sauce, adjust seasoning and serve.

Beetroots Old Times Prepare the beetroots as described and boil in salted water and cook until tender. Peel and slice the cooked beetroots and simmer them in butter with chopped onions and seasoned with freshly ground black pepper salt and a pinch of Oregano Beetroots with onion sauce Prepare the beetroots and cook, boil them in salted water. When cooked cut in cubes and bound with onion sauce flavoured with a little brown vinegar season and serve.

Beetroots Russian Taste 199

Prepare and boil the beetroots in salted water, sliced and simmer in butter.

Sprinkle with freshly chopped mint before serving.

Beetroots with red Wine sauce Prepare the beetroots in usual way and boil them in salted water until tender.

SautĂŠ the sliced beetroots in butter with finely chopped onions and stir in red wine sauce combine well with the sauce season and serve.

Beetroots with chopped Pimentos and herbs Prepare the beetroots in normal way boil them in salted water till cooked tenderly. Cut the beetroots in cubes about 1.5 cm each. Simmer the beetroots in butter with chopped red sweet pimentos and seasoned with salt, pepper and a pinch of oregano.

Ratatouille Nicoise For 10 persons, 500g tomatoes skinned, deseeded and cut into dice about 1cm, 750g marrow, 750g eggplants, 2 red peppers, 2 crushed cloves of garlic, 2 medium sized sliced onions, 100ml of olive oil, pinch of oregano, few chopped fresh basil, seasoning.

METHOD Cut in half the marrow and eggplant and cut into slices1.5cm thick. Lightly fry the onions in the oil and add the tomatoes, then the sliced marrow, eggplants, red peppers cut in strips, crushed and chopped garlic and herbs with salt and pepper, cover with a lid and bring to the boil. Then remove the lid and cook until the liquid has evaporated.

Fennel Fennel is served hot or cold. The shoots and the stems may be eaten raw as a salad. The bulbs are washed, cut in lengthwise in halves or quarters and simmer in white stock with sliced onions, carrots and few pepper corns.

Fennel Chefs` style Clean and cut the fennel bulb into slices, then simmer in butter and a little white wine, season well. When cooked drain and place in a serving vegetable dish and sprinkle on top sweated in little butter chopped basil and garlic.

Fried Fennel Commis Style Clean and cut the fennel bulb in quarters and simmer in white stock. When cooked drain and wipe dry, then dip in frying batter and fried in deep fat to a nice golden colour. Arrange on a serving dish and serve tomato sauce separately.

200

STUFFED ARTICHOKE HEARTS

STUFFED MUSHROOMS WITH PORK SAUSAGES

HONEY AND POPPY SEED GLAZED CARROTS 201

CAULIFLOWER WITH BUTTER, PARSLEY AND CRISPY BREADCRUMBS

FRIED SLICED MARROWS

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EGGPLANT ROLLS WITH RICOTTA

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SAUCES Sauce Espagnole For 2.5 litres of sauce 280g brown roux, 5litres brown beef stock, 125g carrots, 125g onions, 120g bacon, 200g tomato paste, sprig of thyme, bay leaves, 150 ml white wine, seasoning.

METHOD Cut onions and carrots in a rough cut and sweat slowly with bacon in a pot, add thyme and bay leaves. Add tomato paste and moisten with white wine.

Then add the roux and the warm brown stock and whisk until smooth. Bring to the boil and simmer slowly for two hours. Important, to skim the sauce frequently. Then pass the sauce through a strainer and cook again for another hour, adjust seasoning with salt and pepper and pass the sauce from a fine strainer.

Demi-Glace Sauce For 600 ml of sauce 600 ml brown beef stock, 600 ml Espagnole sauce.

METHOD Add brown stock with Espagnole sauce and bring to the boil. Simmer gently the quantity until it is reduced by half, skim the sauce while the sauce is reducing. Strain sauce the through a fine strainer adjust seasoning, cool down and store in a refrigerator until required.

BĂŠchamel Sauce For 1.2 ml of sauce 100g butter, 90g plain flour, 1.2 ml milk, seasoning.

METHOD Make the roux with butter and flour, cook for few minutes slowly on gentle flame. Warm the milk and add into the roux slowly and form a smooth sauce. Bring to the boil and stirring is important to avoid burning. Adjust seasoning with salt, little white ground pepper, and a pinch of nutmeg.

Remove from heat and strain the sauce.

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Cream Chicken Sauce [Suprème Sauce] For 1.200litres of sauce 1.2litres chicken Veloute`, 1.2 chicken stock, 300 ml fresh cream, 150 ml mushroom liquor, 120g butter, seasoning.

METHOD Boil chicken stock, chicken veloute`, and mushroom liquor on high flame until it is reduced by half. Stirring is important to avoid burning. Add the fresh cream slowly and remove from heat, blend in the butter and adjust seasoning, strain the sauce and it is ready when required.

Chicken Veloute` For 1.2 ml of sauce 90g butter, 80g plain flour, 1.2litres white chicken stock and seasoning.

Make white roux with butter and flour, then add warm chicken stock and stir constantly, bring to the boil and cook very slowly for about 25 minutes.

Season the sauce with salt and pepper, remove from heat and strain the sauce.

Mornay Sauce For 600 ml of sauce 600ml Béchamel sauce, 2 egg yolks, 60ml fresh cream, 60g grated Parmesan cheese, and seasoning.

METHOD Bring Béchamel sauce to the boil and blend in the egg yolks and cream away from the heat. Mix grated cheese with the sauce, heat the sauce until it is thick, do not let the sauce boil. Adjust seasoning and the sauce is ready for use.

Broccoli Sauce METHOD Make 600 ml of cream chicken sauce, bring to the boil, add 60g -chopped broccoli, simmer for a while and season the sauce with salt, pepper and a pinch of nutmeg.

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Tomato Sauce For 1.2litres of sauce 1.2litres brown stock, 300ml tomato puree, 60g butter, 60g flour, 125g onions, 125g carrots, 125g celery, 60g bacon, 2 bay-leaves, thyme, salt & pepper.

METHOD Cut carrots, onions, celery, in rough-cut, fry slowly in butter until the onions are soft. Then add the bacon in rough cut strips, bay leaves, and a sprig of thyme. Add the flour and cook over low flame for few minutes, stirring constantly to avoid burning. Add the tomato puree and stir well. Add the brown stock, stir and cover with a lid. Cook for 1 hour on very low heat.

Strain the sauce and lightly add a pinch of sugar and a knob of butter.

Season well with salt and pepper. If the sauce is too thick add some stock as required.

Renagnes Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 40g butter, 80g chopped onions, 150 ml sparkling white wine, 50 ml Madeira wine, 120g chopped skinned unseeded tomatoes, ground paprika, salt & pepper.

METHOD Saute` chopped onions in butter and add the wine and let it reduce by half.

Add Madeira wine and Demi-glace, bring to the boil and simmer on low heat for 20-30 minutes. Season the sauce with paprika, salt and pepper.

Remove from heat and strain the sauce, add the chopped tomatoes and a knob of butter, with the sauce.

Cream Sauce For 600 ml of sauce 600 ml BĂŠchamel sauce, 150ml fresh cream, seasoning.

METHOD Add half of the cream with the sauce and reduce slowly as required consistency. Remove from heat and strain the sauce, add the rest of the cream and adjust seasoning.

Shrimps Sauce 206

For 600 ml of sauce 600ml fish veloute`, 150 ml fresh cream, 60g -peeled shrimps, 1 teaspoon ground paprika, 90g shrimp butter, seasoning.

METHOD Bring fish veloute` to the boil and reduce slowly with cream and Paprika for 5-6 minutes. Remove from heat and strain the sauce, adjust seasoning and blend in the shrimp butter and the peeled shrimps.

N.B. Fish Veloute` is prepared like chicken Veloute` but with fish stock.

White Wine Sauce For 1.2litres of sauce 1.2litres, Fish Veloute`, 300 ml fish stock, 120g butter, 2 egg yolks, 50 ml white wine, seasoning.

METHOD Add the fish stock and white wine to the veloute` and bring to the boil, continue cooking slowly on low heat by reducing the sauce by on third.

Remove the sauce from heat and add the egg yolk to thicken the sauce, stir in the butter, adjust seasoning and strain the sauce.

Soubise Sauce [Onion sauce] For 600 ml of sauce 250g sliced onions, 450ml BĂŠchamel sauce, 150ml cream, 30g butter, seasoning.

METHOD Blanch the sliced onions in little salted water, drain and then cook them in butter until they are soft. Add the BĂŠchamel sauce and bring to the boil and cook slowly for few minutes on very low heat. Pass the sauce through a sieve and boil up the sauce again. Remove from heat and stir in the cream and season well with salt and white pepper.

Lyonnaise Sauce For 600 ml of sauce 125g sliced onions, 60g butter, 150 ml white wine, 600 ml Demi-glace, seasoning.

METHOD Toss the sliced onions in butter without colour the onions. Add the wine and reduce by half. Then stir in the Demi-glace, cook for a further 10-12 minutes. Adjust seasoning. This sauce can be served with meat dishes or vegetables.

Hot Devil Sauce 207

For 600 ml of sauce 60g finely chopped onions, 20g butter, 150 ml white wine, 5g tomato paste, 600 ml Demi-glace sauce, Worchester sauce, Cayenne pepper.

METHOD Saute` chopped onions in butter until soft, add the wine and let it reduce by half, then add the Demi-glace and tomato paste and cook for 6 minutes.

Season well with Worchester sauce and ground Cayenne pepper.

Black Pepper Sauce For 600 ml of sauce 1 carrot, 1 medium-sized onion, 1 chopped clove of garlic, 3 parsley stalks, 1 bay leaf, pinch of dried thyme, 30g butter, 150 ml brown vinegar, 50 ml white wine, 5g crushed black pepper-corns, 750 ml Demi-glace sauce, seasoning.

METHOD Cut the vegetables in rough cut and sweated in butter with crushed peppercorns, garlic and herbs, well browned. Add the wine and vinegar and reduce almost completely. Stir in the demi-glace and bring to the boil, simmer very slowly on low flame for about 1 hour. Skim well all fat, strain and season lightly with salt and blend in a knob of butter to enrich the sauce.

N.B. Pepper sauce English style. Make the sauce as described and blend little red currant jelly.

For Game dishes, with pepper sauce. Make the sauce as above but boiled up with game trimmings fried in butter.

Curry Sauce Madras For 600ml of sauce 30g butter, 30g plain flour, 60g chopped onions, 2 apples cored and chopped, 20g sultanas, 30g curry powder, 2 crushed clove of garlic, 1 tablespoon tomato paste, 600l litres brown stock, 50 ml cream, seasoning.

METHOD Saute` the onions in butter lightly brown colour. Sprinkle the flour, stir and cook for a while. Then add the curry powder, apples, sultanas and stir in the stock, add the tomato paste, garlic and season lightly with salt. Bring to the boil and simmer slowly on low heat, for about 45 minutes. Strain, adjust seasoning and finish the sauce with cream.

Hongroise Sauce For 600 ml of sauce 40g chopped onions, 600 ml white wine, 600 ml chicken veloute`, 10g 208

paprika, 60g butter, seasoning.

METHOD Saute` chopped onions in butter, then add the wine, paprika, and chicken veloute`. Bring to the boil and reduce by half. Remove from heat and strain the sauce, season well with salt and pepper and blend in a knob of butter to enrich the sauce.

Herb Sauce For 600 ml of sauce 600ml supreme sauce, 150ml white wine, 2 Tarragon sprigs chopped, 1 tablespoon chopped chives, 50g butter, seasoning.

METHOD Boil the wine with herbs, stir in the supreme sauce and simmer for about 20 minutes. Remove from heat, strain, adjust seasoning and beat in the butter to enrich the sauce. Garnish the sauce with chopped herbs.

Sauce Zingara For 600ml of sauce 30g butter, 20g chopped onions, 400 ml Demi-glace sauce, 150 ml tomato sauce, 40g sliced cooked mushrooms, 30g smoked ox tongue, 30g cooked ham, 150 ml white wine, seasoning.

METHOD Saute` chopped onions in butter, add white wine, bring to the boil and reduce by half. Add the demi-glace, and tomato sauce, cook for few minutes. Add julienne of tongue, ham and sliced mushrooms. Season with salt, pepper and paprika. This sauce is usually served with poultry, pork, and veal.

Madeira Sauce For 600 ml of sauce 150ml Madeira Wine, 600 ml Demi-glace, 125g chopped onions, 30g butter, seasoning.

METHOD Fry slightly the chopped onions in butter, then add Madeira wine and reduce by half. Add the Demi-glace and bring to the boil and simmer for 5 minutes.

Remove from heat season with salt and pepper, strain and stir in a knob of butter to enrich the sauce. This sauce can be served with beef, ham and pork.

Remember, when wines used for sauces should first be reduced so the alcohol can evaporate, or else the sauce will taste acid.

Italian Sauce For 600 ml of sauce 125g chopped mushrooms, 60g diced cooked ham, 20g finely chopped 209

onions, 150 ml white wine, 1 tablespoon olive oil, 150 ml tomato sauce, 600 ml demi-glace sauce, seasoning.

METHOD Sweat chopped mushrooms in olive oil, then add chopped onions and ham.

Cook for a while and add the wine and reduce by half. Add the demi-glace, tomato sauce and little chopped basil, simmer to a good consistency. Adjust seasoning with salt and freshly ground black pepper.

Tarragon Sauce For 600 ml of sauce 250ml white wine, 650ml demi-glace sauce, Tarragon, seasoning.

METHOD Bring to the boil the white wine and add 2 or 3 sprigs of Tarragon, leaves cover with a lid and simmer for 8-10 minutes. Pass the wine through a strainer and add the sauce and reduce to a good consistency. Finish the sauce with fresh chopped Tarragon leaves.

Piquant Sauce For 600 ml of sauce 60g chopped onions, 150ml red wine vinegar, 60g gherkins, 600ml demiglace sauce, 60g butter, and seasoning.

METHOD Saute` chopped onions in butter, then add the vinegar and reduce to nearly a quarter. Then add the demi-glace sauce, bring to the boil and simmer slowly for 15 minutes. Add julienne of gherkins and little chopped fresh parsley, remove from heat and adjust seasoning.

Bone Marrow Sauce For 600 ml of sauce 30g chopped onions, 250g beef marrow, 150ml red wine, 8 crushed peppercorns, pinch of dried thyme, 600 ml demi-glace sauce, 60g butter, seasoning.

METHOD Saute` chopped onions in butter, add the wine and let it reduce by half. Add crushed peppercorns and thyme. Stir in the demi-glace sauce and simmer slowly for about 15 minutes. Cut the beef marrow in dice cut and stir into the sauce and simmer slowly for further few minutes more. Enrich the sauce with a knob of butter, and adjust seasoning.

Burgundy Sauce For 600 ml of sauce 900 ml demi-glace, 2 medium-sized chopped onions, 2 bay-leaves, 1.2 litres 210

Red wine, 12 crushed peppercorns, 150g butter, and seasoning.

METHOD Finely chop the onions and fry in butter. Then add the red wine, peppercorns and bay leaves and reduce by three fourths, then add the sauce and cook until the sauce is reduce by half. Strain the sauce from a fine strainer, adjust seasoning, and stir in 50g of butter into the sauce.

Mushroom Sauce For 450ml of sauce 600 ml Demi-glace sauce, 250g sliced fresh mushrooms, 300ml mushroom stock, 60g butter, and seasoning.

METHOD Reduce the demi-glace and mushroom stock to 450 ml. Saute` sliced mushrooms in little butter, add the cooked mushrooms to the sauce, remove from heat, adjust seasoning and enrich with a knob of butter.

Anchovy Sauce For 300 ml of sauce 300 ml BĂŠchamel sauce, 3 anchovy fillets, 60g anchovy butter, seasoning.

METHOD Boil up the BĂŠchamel sauce and add the chopped anchovy fillets. Remove from heat and blend the anchovy butter with the sauce, adjust seasoning and strain the sauce.

Provincial Sauce For 600 ml of sauce 500g skinned unseeded chopped tomatoes, 100ml olive oil, 15g chopped garlic, 1 tablespoon chopped parsley, seasoning.

METHOD Fry chopped tomatoes in olive oil until soft, then add the chopped garlic, little salt and pepper. Simmer the sauce for about 20 minutes with a lid on the pan. This sauce can be served with, fish and egg dishes.

Chasseur Sauce For 450 ml of sauce 600 ml Demi-glace sauce, 30g chopped onions, 250g sliced mushrooms, 300

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ml white wine, 250g chopped unseeded tomatoes, 30g butter, 1 tablespoon chopped parsley, 1 teaspoon chopped tarragon, seasoning.

METHOD Saute` chopped onions in butter until soft, add sliced mushrooms and cook for few minutes more. Add the wine and let it reduce by half, add the demiglace and chopped tomatoes. Bring to the boil and simmer for 15 minutes.

Remove from heat, adjust seasoning and garnish the sauce with chopped parsley and tarragon.

Red wine Sauce For 600 ml of sauce 600ml demi-glace sauce, 30g diced carrots, 90g chopped onions, 200 ml red wine, 20g butter, 2 bayleaves, 6 peppercorns, seasoning.

METHOD Fry onions and carrots in butter till lightly brown colour. Add bayleaves, peppercorns, and red wine, stir and reduce by half. Add demi-glace sauce and cook for 20 minutes. Adjust seasoning and remove from heat, strain and blend a knob of butter to enrich the sauce.

Champagne sauce For 600 ml of sauce 600ml Demi-glace sauce, 125ml Champagne, 30ml Brandy, seasoning.

METHOD Boil the sauce with champagne and simmer for 20 minutes, strain and flavour the sauce with Brandy. To enrich the sauce, blend in a knob of butter.

Wicky Sauce For 600 ml of sauce 600 ml red wine sauce, 60g peeled shrimps, 30g butter, 2 crushed cloves of garlic, 20g gherkins julienne, 1 juice of a lemon, 30 ml fresh cream, seasoning.

METHOD Saute` the gherkins in butter with crushed clove of garlic, add red wine sauce bring to the boil and simmer very slowly for 15 minutes. Stir in the lemon juice and shrimps. Remove from heat, adjust seasoning and enrich the sauce with cream.

Habitant Sauce For 600 ml of sauce 600ml Madeira sauce, 30g chopped onions, 80g diced calf’s liver, 20g 212

butter, 1 teaspoon chopped chives, seasoning.

METHOD Saute` chopped onions in butter, stir in the diced liver and cook for a while.

Add the sauce and bring to the boil and simmer on low heat for 5 minutes.

Remove from heat and season well with freshly ground black pepper and salt. Garnish the sauce with chopped chives. This sauce can be served with poached egg dishes.

Caper Sauce 250g butter, 1 juice of a lemon, 20g capers and seasoning.

METHOD Melt the butter on low heat, add the lemon juice and capers, cook for few minutes without burning the butter. Season slightly with salt and pepper.

Serve this sauce with shallow fried fish.

Basle Sauce For 600 ml of sauce 600ml Demi-glace sauce, 100ml red wine, 1 crushed clove of garlic, 1 teaspoon mustard powder, Worcestershire sauce, 40g anchovy butter, seasoning.

METHOD Reduce red wine with garlic by half, add demi-glace and bring to the boil and simmer slowly for 15 minutes. Season with mustard powder, salt and a dash of Worcestershire sauce. Remove from heat, strain the sauce and beat in the anchovy butter.

Celery Sauce For 600 ml of sauce 600ml cream sauce, 100ml chicken stock, 80g finely chopped celery, and chopped parsley, seasoning.

METHOD Cook celery in chicken stock until the stock is reduced nearly all. Then stir in the cream sauce, bring to the boil, simmer for few minutes, adjust seasoning with little salt and pepper. Remove from heat and beat a knob of butter and garnish with chopped parsley.

Sauce Maltaise 450 ml Hollandaise sauce, 1 blood of orange juice, grated orange peel.

METHOD 213

Blanch the grated orange peel in little a boiling water, drain well, add the orange peel with the Hollandaise sauce flavoured with blood orange juice.

Hollandaise sauce 3 egg yolks, 250g butter, 3 tablespoons cold water, 1-teaspoon lemon juice.

METHOD Melt the butter, it should only be warm. Place the egg yolks and water in a basin and place in a Bain-Marie. The Bain-Marie must be over very low heat. By using a whisk beat the eggs rapidly until it forms thick and foamy.

Remove from heat and beat in the melted butter slowly at a time. Add the lemon juice and season with little salt and white pepper. Keep the sauce warm, ready when needed.

BĂŠarnaise Sauce 1 chopped small onion, 2 tablespoons brown vinegar, 6 crushed peppercorn, 250g butter, 3 egg yolks, 1 teaspoon lemon juice, half a teaspoon chopped tarragon.

METHOD Put chopped onion, vinegar and peppercorns in a saucepan and put on a moderate heat, reduce until the vinegar has almost completely evaporated.

Pass the mixture through a fine strainer. Place the egg yolks and the mixture in a basin and place in a bain-marie. Make sure that the bain-marie is on low heat. By using a whisk beat the eggs rapidly until it comes thick and foamy.

Remove from heat and start beat in the melted butter little at a time. Make sure the butter should be lukewarm. When the sauce is ready add the lemon juice and fresh chopped tarragon.

Lobster Sauce For 600 ml of sauce 600 ml fish veloute`, 150 ml fresh cream, 125g lobster butter, 1 teaspoon paprika, 40g diced lobster meat, seasoning.

METHOD Boil up the fish veloute` and paprika. Put on low heat and stir in the cream and simmer for few minutes. Remove from heat adjust seasoning and beat in the lobster butter and stir in the diced lobster meat . Serve with poached salmon steaks.

Hawker Sauce For 600 ml of sauce 600ml Tomato sauce, 30g cut in strips pickled gherkins, 1 teaspoon anchovy 214

paste, 60g chopped mushrooms, 15g butter, chopped fresh basil, seasoning.

METHOD Saute` chopped mushrooms in butter, drain off fat, add the tomato sauce and one-half of a teaspoon chopped basil. Bring to the boil and simmer gently for 5-6 minutes. Remove from heat and stir in the anchovy paste and adjust seasoning. Garnish the sauce with julienne of gherkins. Serve with pork chops, and mutton chops.

Knighthood Sauce For 600 ml of sauce 600 ml suprème sauce, 30 ml fresh cream, 60g cooked ham julienne, 100g sliced mushrooms, 15 butter, dash of Worcestershire sauce, chopped parsley, ground paprika, seasoning.

METHOD Fry lightly the sliced mushrooms in butter, drain fat and add suprème sauce, sprinkle a pinch of paprika, stir and bring to the boil and simmer for few a minutes. Add ham julienne and chopped parsley, bring to the boil and remove from heat. Season the sauce with little salt, pepper and a dash of Worcestershire sauce and stir in little fresh cream to enrich the sauce. Serve with chicken breast and veal dishes.

Festessen Sauce For 600 ml of sauce 600 ml red wine sauce, 60g skinned unseeded chopped tomatoes, 30g chopped garlic, 15g butter, chopped fresh tarragon, 1 teaspoon ground English mustard, seasoning.

METHOD Saute` chopped garlic in butter until soft, then add the chopped tomatoes and cook for a while. Add the sauce, bring to the boil and simmer for 5 minutes, season well. Add powdered mustard blended with little water and stir into the sauce. Remove from heat and garnish with chopped tarragon and stir in a knob of butter to enrich the sauce. Serve the sauce with Tournedos of beef.

Diner Sauce For 600 ml of sauce 600 ml cream sauce, 30ml fresh cream, 40g sliced artichokes hearts, 20g chopped red sweet pimentos, 15 butter, pinch of curry powder, seasoning.

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METHOD Saute` sliced artichokes in butter, sprinkle little curry powder and add cream sauce. Bring to the boil and simmer for few minutes on very low heat.

Remove from heat and stir in, well-drained chopped pimentos, adjust seasoning and blend in little fresh cream with the sauce. Serve with poached fish dishes.

Swiss Alps Sauce For 600 ml of sauce 600ml suprème sauce, 1 tablespoon Horseradish sauce, 1 juice of a lemon, grated lemon peel, 1 tablespoon Kirche, chopped chives, seasoning.

METHOD Simmer orange juice, and Kirche for a while, add the horseradish sauce and suprème sauce, bring to the boil and simmer on very low heat for few minutes. Strain the sauce, adjust seasoning and garnish with blanched grated lemon peel and chopped chives. Serve with Saute` veal escalopes

Mint Sauce 90g fresh chopped mint, 30g sugar, 450ml vinegar, and 250ml water.

METHOD Pour vinegar over chopped mint, add water and sugar, stir and leave it to stand in chiller. Serve mint sauce with hot or cold roast lamb or mutton.

Florine Sauce For 600 ml of sauce 600ml demi-glace, 2 tablespoons red currant jelly, 60 ml Port-wine 30g sultanas, julienne of orange peel and seasoning.

METHOD Red currant jelly boiled down in Port-wine. Add demi-glace and simmer slowly for 10 minutes. Remove from heat and pass the sauce through a strainer, adjust seasoning and garnish the sauce with blanched julienne orange peel and sultanas. Serve this sauce with roast duck.

Spicy Barbecue Sauce For 600 ml of sauce 450 ml demi-glace, 200ml tomato sauce, 2 tablespoons Worcestershire sauce, dash of Tabasco sauce, 2 tablespoons brown sugar, seasoning.

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METHOD Put Worcestershire sauce, Tabasco sauce, and brown sugar in a pan on high heat, stir the mixture for a while, add the demi-glace and the tomato sauce, bring to the boil and simmer for 10-12 minutes. Remove from heat, adjust seasoning and strain the sauce. You can serve this sauce with chicken, pork or with vegetables dishes.

Old Village Sauce For 600 ml of sauce 100ml Fish stock, 500ml white wine sauce, 30g carrots julienne, 30g leek julienne, 20g celery stalks julienne, 30g butter, seasoning.

METHOD Saute` carrots, leeks, and celery in butter without colouring the vegetables.

Then add the fish stock and cook until the vegetables are tender. Add white wine sauce, bring to the boil and simmer on very low heat for 10 minutes.

Remove from heat, adjust seasoning and beat a knob of butter with the sauce. You can serve this sauce with poached fillets of sole.

Venus Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 100 ml Red wine, 20g butter, 30g chopped onions, 15g chopped garlic, 1 teaspoon horseradish sauce, 30g diced cooked ham, pinch of mixed herbs, chopped parsley, seasoning.

METHOD Saute` chopped onions and garlic in butter, slightly browned. Add the red wine and let it reduce by half. Add mixed herbs and horseradish sauce, after add the demi-glace sauce, stir and bring to the boil. Simmer the sauce for 15 minutes on low flame. Remove from heat and strain the sauce through a fine strainer. Adjust seasoning and garnish the sauce with chopped parsley and diced cooked ham.

Gilbert Sauce For 600 ml of sauce 600 ml demi-glace sauce, 15g butter, 50g finely chopped onions, 25g gherkin julienne, 100 ml white wine, pinch of ground cayenne pepper, 1

217

tablespoon lemon juice, seasoning.

METHOD Saute` chopped onions in butter until soft, add the wine and let it reduce by half. Stir in the demi-glace and a pinch of cayenne pepper, bring to the boil and simmer on low heat for 10 minutes. Remove the sauce from heat and strain. Stir in the gherkin julienne, and lemon juice. Adjust seasoning and bring to boil. You can serve this sauce with saute` escalope of veal.

Classical sauce For 600 ml of sauce 600 ml chicken veloute`, 20 ml fresh cream, 15g butter. 80g fresh sliced baby mushrooms, 1 tablespoon Brandy, finely julienne skinned unseeded tomatoes, chopped fresh chives, seasoning.

METHOD Cut baby mushrooms in quarters and sautĂŠ` in butter. Drain all fat, pour in the Brandy and let it reduce almost all. Then stir in the veloute and cook slowly for few minutes. Add the tomato julienne and a pinch of chopped chives. Adjust seasoning, remove from heat, blend fresh cream with the sauce and served with poached chicken breast.

Proud Mary Sauce For 600 ml of sauce 600ml demi-glace, 100 ml Marsala wine, 15g butter, 40g chopped onions, 50g cooked chopped spinach leaves, seasoning.

METHOD Fry in butter the chopped onions slightly brown in colour. Drain all fat and add Marsala wine and reduce by half. Stir in the demi-glace sauce, bring to the boil and simmer slowly for 10 minutes. Remove from heat and strain the sauce from a fine strainer, adjust seasoning with salt and freshly ground black pepper. Bring to the boil and garnish the sauce with chopped spinach.

Sage Sauce For 600 ml of sauce 600 ml demi-glace sauce, 30g chopped onions, 20g chopped leeks, fresh chopped sage, 20g butter, 100 ml dry white wine, seasoning.

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METHOD Make a reduction of white wine, chopped sage, onions and leeks by half.

Add the demi-glace, bring to the boil and simmer very slowly on low heat for 15 minutes. Remove from heat and strain the sauce, blend well the butter and season well. You can serve this sauce with roast turkey breast.

Scoth Sauce For 600 ml of sauce 600ml BĂŠchamel sauce, 150ml white chicken stock, 2 sieved hard boiled eggs, 20g butter, seasoning.

METHOD Add chicken stock with bĂŠchamel sauce and bring to the boil by stirring constantly to avoid burning. Simmer for few minutes on very low flame.

Remove from heat and strain the sauce from a fine strainer. Blend, in well, the butter and than mix in the sieved hardboiled eggs with a wooden spoon.

Adjust seasoning with salt and ground white pepper. You can serve this sauce with steam fresh vegetables or pasta dishes.

Old Woman Sauce For 600 ml of sauce 600 ml veal veloute`, 60g skinned chopped unseeded tomatoes, 60g cooked ham julienne, 20g cooked chopped spinach, pinch of paprika, seasoning.

METHOD Bring to the boil the veal veloute`, season with a pinch of ground paprika and simmer for a while. Remove from heat and stir in the tomatoes, ham and chopped spinach. Adjust seasoning and you can serve this sauce with pasta dishes.

Bishops` Sauce For 600 ml of sauce 600 ml supreme sauce, 1 tablespoon chopped chives, 40g julienne cooked chicken breast, 50g sliced cooked mushrooms, 2 tablespoons Vodka, 15g 219

butter, seasoning.

METHOD Saute` chopped chives, mushrooms and cooked chicken julienne in butter, pour in the vodka and simmer for a while, stir in the sauce and bring to the boil and cook slowly for few minutes. Remove from heat and adjust seasoning as desired. Serve the sauce with freshly made pasta dishes or poached eggs.

Albergo Sauce For 600 ml of sauce 600 ml white wine sauce, 15g butter, 40g unseeded skinned diced tomatoes, 30g cooked sliced mushrooms, 20g gherkins julienne, 1 teaspoon chopped chives, seasoning.

METHOD Saute` chopped chives in butter until soft and add the white wine sauce, bring to the boil and simmer for 10 minutes. Add the diced tomatoes, mushrooms and gherkins, adjust seasoning and blend into the sauce little fresh cream to enrich the sauce.

Truffle Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 1tablespoon truffle essence, 60 ml Madeira wine, 5g finely cut diced truffles, seasoning.

METHOD Bring to the boil demi-glace sauce with truffle essence, flavoured with Madeira wine, simmer slowly for 10 minutes. Pass the sauce through a fine strainer, adjust seasoning and garnish with diced truffles. You can serve truffle sauce with beef fillet tournedos and chicken sautĂŠed.

Harbour Sauce For 600 ml of sauce 600ml Suprème sauce, 1 tablespoon finely chopped chives, 15g butter, 60g sliced and cut in strips smoked salmon, seasoning.

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METHOD Slightly sauté` the chopped chives in butter until soft. Add the sauce suprème and bring to the boil, simmer slowly on gently heat for few minutes. Adjust seasoning and garnish the sauce with cut in strips smoked salmon before serving. You can serve this sauce with freshly made pasta or poached fillet of sole.

Parsley Sauce For 600 ml of sauce 600 ml of chicken veloute`, 1 tablespoon of finely chopped fresh parsley, 10g butter, seasoning.

METHOD Prepare chicken veloute` in normal way, remove from heat and strain the sauce. Then stir in the chopped parsley and butter to enrich the sauce.

Season as desired. You can serve this sauce with poached egg dishes.

King Jokers` Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 50g chopped onions, 15g butter, 100 ml Port wine, 60g cooked chopped chicken livers, 50g sliced cooked mushrooms, 15g blanched sultanas, ground English mustard, freshly ground black pepper, salt.

METHOD Saute` chopped onions in butter without colouring. Add the wine and reduce by half. Pour in the demi-glace sauce and bring to the boil, then simmer slowly for 10 minutes. Remove the sauce from heat and season with a pinch of ground English mustard, ground black pepper and salt. Garnish the sauce with cooked chicken livers, mushrooms and sultanas. Bring to the boil again the sauce and it can be served with roast loin of pork or roasted duck.

Butler Sauce For 600 ml of sauce 300 ml curry sauce, 300 ml suprème sauce, 15g butter, 20g chopped green peppers, 20g chopped red peppers, 30g cooked peeled shrimps, 50 ml Gin,

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30 ml fresh cream, seasoning.

METHOD Fry slowly the green and red peppers in butter until soft. Drain all fat and add the curry sauce and the suprème sauce, blend well with a wooden spoon the two sauces and bring to the boil and simmer slowly for 10 minutes.

Flavour the sauce with the Gin, adjust seasoning and garnish the sauce with cooked shrimps. Remove from heat and stir in the fresh cream to enrich the sauce. You can serve this sauce with poached Halibut steaks.

Pumpkin Sauce For 600 ml of sauce 500g rough cut pumpkin, 100g chopped onions, 15g butter, 2 tablespoons plain flour, 600 ml chicken stock, 2 bay-leaves, 50 ml fresh cream, pinch of nutmeg, seasoning.

METHOD Saute` slightly the chopped onions in butter, then add pumpkin chunks and cook for a while covered with a lid, stir into slowly the flour and add slowly the boiled chicken stock, stir until it form a sauce. Add bay leaves and a pinch of ground nutmeg, simmer slowly the sauce for 20 minutes. Stirring is important while cooking to avoid burning. When ready adjust seasoning and pass the sauce through a strainer. Bring to the boil again the sauce, remove from heat and blend in the fresh cream to enrich the sauce. This sauce can be served with grilled pork fillet mignons.

Casino Sauce For 600 ml of sauce 600 ml demi-glace sauce, 1 tablespoon chopped chives, 30g chopped onions, 15g butter, 30 ml brown vinegar, 40g chopped skinned unseeded tomatoes, 40g finely chopped cooked mushrooms [duxelles], 15g small capers, chopped parsley, seasoning.

METHOD Saute` chopped chives and onions in butter until soft, moisten with vinegar and add the demi-glace, bring to the boil and simmer for 15 minutes. Add the chopped tomatoes, capers, mushrooms and chopped parsley, stir and adjust seasoning with salt and freshly ground black pepper. Remove from heat and this sauce can be served with beef tournedos or beef Sirloin steaks.

Preti Sauce For 600 ml of sauce 600 ml suprème sauce, 50g julienne cut yellow peppers, 60g cooked peeled prawns, 1 tablespoon chopped chives, 15g butter, 50 ml fresh cream, 50 ml 222

Vodka, seasoning.

METHOD Slightly sauté` chopped chives in butter, add yellow peppers and cook until soft. Add Vodka and reduce nearly all, stir in the sauce, bring to the boil and simmer on low heat for few minutes. Add the cooked prawns, adjust seasoning and remove from heat. Blend in the fresh cream to enrich the sauce and is ready to use. Serve this sauce with poached chicken breast or Saute` Medallions of veal.

Grand Hugo Sauce For 600 ml of sauce 600 ml demi-glace sauce, 50 ml Madeira wine, 60g chopped onions, 15g butter, 60g sautéed quartered mushrooms, 1 teaspoon crushed black pepper corns, 60 ml fresh cream, pinch of cayenne pepper, salt.

METHOD Saute` chopped onions in butter slightly brown. Add crushed peppercorns and Madeira wine, reduce for a while and stir in the demi-glace, bring to the boil and simmer on low heat for 10 minutes. Season the sauce with a pinch of cayenne pepper and salt. Remove from heat and strain the sauce. Garnish the sauce with sautéed mushrooms, bring to the boil again the sauce, remove from heat and enrich the sauce with fresh cream.

Bush walker Sauce For 600 ml of sauce 1 medium size carrot, 2 medium firm green marrow, 2 tablespoons olive oil, 20g chopped onions, 1 green pepper cut in strips, 1 tablespoon plain flour, 40g skinned unseeded chopped tomatoes, 1 teaspoon chopped fresh basil, 2 tablespoons tomato paste, 650 ml chicken stock, pinch of sugar, seasoning.

METHOD Cut carrot, green pepper and marrow into julienne and blanch them in butter until soft. When ready drain from fat and keep at a side. Fry chopped onions in olive oil slightly brown, add chopped tomato, basil and stir in the flour and cook for a while. Add tomato paste and chicken stock and a pinch of sugar, stir and bring to the boil, then simmer the sauce slowly for 20 minutes. Adjust seasoning and garnish the sauce with the blanched vegetables. If needed thick the sauce with a little corn - flour.

Red Sweet Pimentos Sauce For 600 ml of sauce 200g can red sweet pimentos, 15g chopped onions, 10g butter, 1- tablespoon 223

plain flour, 1 bay leaf, 600 ml vegetable stock, 1 teaspoon chopped fresh basil, seasoning.

METHOD Fry chopped onions in butter until soft, add the sweet pimentos, bay- leaf and chopped basil and cook for few minutes. Sprinkle the flour on top and stir in the vegetable stock, bring to the boil and simmer slowly for 15 minutes. Adjust seasoning and pass the sauce through a strainer or use a blending machine. Bring the sauce to the boil again, remove from heat and the sauce is ready to use.

Mushroom Bolognaise Sauce Serves 4-6 persons 2 tablespoons of oil, 1 chopped medium onion, 1 clove of garlic crushed, 750g minced lean beef, 250g sliced baby mushrooms, 100 ml red wine, 300 ml beef stock, 2 tablespoons tomato paste, 2 bay-leaves,1 tablespoon cornflour, seasoning.

METHOD Heat oil in a pan, add onions and garlic, stir on medium heat until the onions are soft, add minced beef and cook until brown. Put in mushrooms, wine, and tomato paste, cook for a while and add the beef stock and bay leaves.

Bring to the boil and simmer slowly for 20-25 minutes. Blend the corn flour with little water and stir into the sauce, cook for further few minutes adjust seasoning and the sauce is ready to use. You can serve this sauce with freshly made fettuccine or your choice of pasta.

Carrot Sauce For 600 ml of sauce 5 medium carrots [rough cut], 650 ml white chicken stock, 1 small onion, 2 bay leaves, 60 ml fresh cream, seasoning.

METHOD Cook carrots and sliced onion and bay leaves in chicken stock until tender.

Remove from heat and rub all ingredients through a sieve. Bring to the boil again the sauce, remove from heat, season well and finish the sauce with fresh cream.

Basil Cream Sauce 15g butter, 1 clove garlic, crushed, 1 tablespoon plain flour, 180 ml milk, 125 ml cream, 2 tablespoons chopped fresh basil, 1 tablespoon grated parmesan cheese, seasoning.

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METHOD Toss garlic in butter until soft, stir in the flour and cook slowly for a while.

Remove from heat and gradually stir in the combined milk and cream. Bring to the boil and simmer slowly until the sauce thickens to the right consistency. Remove from heat, stir in the chopped basil and cheese. Adjust seasoning as desired. This sauce can be served with vegetable dishes.

Reef Club Sauce For 600 ml of sauce 600 ml fish veloute`, 60g cleaned clams, 40g cooked quartered baby mushrooms, 20g diced cucumber, 10g chopped green pepper, 10g chopped red pepper, 1 clove garlic, crushed, 15g butter, 1 tablespoon Brandy [for flavour], seasoning.

METHOD SautĂŠ clams and garlic in butter, add cucumbers, mushrooms, red and green peppers and cook for a while. Drain fat and stir in the fish veloute`. Bring to the boil and simmer the sauce for few minutes. Remove from heat, adjust seasoning and stir in the Brandy and a little fresh cream to enrich the sauce.

Lemon Sauce 500 ml water, 2 chicken stock cubes, 1 piece lemon rind [5cm], 150 ml lemon juice, small piece ginger [2.5cm], 120g brown sugar, 3 shallots chopped, 1.5 tablespoons corn flour, salt and pepper.

METHOD Put water, chicken cubes, salt, pepper, lemon rind, lemon juice, peeled sliced ginger and brown sugar in a pan. Bring to the boil, reduce heat and simmer for 5-6 minutes. Remove from heat and strain. Blend the corn flour with water and add to the sauce, bring to the boil and stir until the sauce thickens, simmer gently for 5 minutes on very low flame. When ready stir in finely chopped shallots. Serve this sauce separately with deep fried fish.

Chili Plum Sauce 2 tablespoons oil, 1 clove garlic, half a teaspoon grated ginger, 1 small onion, 170 ml bottle plum sauce, half a teaspoon Chilli sauce [bottle], 1 chicken stock cube, 80 ml water, 2 tablespoons Soy sauce [bottle], 1

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tablespoon corn flour.

METHOD Fry crushed clove garlic in oil not to brown. Add ginger and chopped onion and cook gently on low flame for 1 minute. Remove from heat, add plum sauce and chili sauce, stir until combined. Add dissolve chicken stock cube in water, Soy sauce and corn flour. Return pan to heat and stir until the sauce boils and thickens. Strain the sauce and it can be served with pork ribs.

Apple Sauce A sweetened apple puree seasoned with ground cinnamon. It is served with roast pork and duck.

Bread Sauce 60g fresh white breadcrumbs, 450ml milk, 1 small onion stuck with four cloves, 150ml cream, 30g butter, salt & pepper.

METHOD Boil slowly the milk with the onion, salt and pepper for 10 minutes. Remove the onion and stir in the breadcrumbs and cook, stir occasionally for a further 8-10 minutes. Remove from heat and finish the sauce with butter and cream. You can serve this sauce with roast chicken and game birds.

Mint Sauce 90g freshly chopped mint, 30g sugar, 450ml vinegar, 300ml water.

METHOD Pour vinegar over chopped mint and let it stand for 30 minutes. Add water and sugar, stir and leave to stand in a chiller. Serve mint sauce with cold or hot roast mutton or lamb.

Horseradish Sauce 450ml whipped cream, 3 tablespoons grated radishes, a pinch of sugar, salt and paprika, 2 tablespoons white vinegar, 1 teaspoon ready made English mustard, 60g fresh white breadcrumbs.

METHOD Mix grated radishes with vinegar and breadcrumbs, season with sugar, salt and paprika, gently fold in the whipped cream. Horseradish sauce can be bought ready made, from shops and supermarkets.

ESPAGNOLE SAUCE

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TOMATO SAUCE

BECHAMEL SAUCE WITH CHEESE 227

PARSLEY SAUCE

BOLOGNESE SAUCE

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BEARNAISE SAUCE

MINT SAUCE

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MUSHROOM SAUCE

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STOCKS AND GRAVIES Brown Clear Stock To make 2 400litres of stock 2 500 kg beef bones, 250g bacon trimmings, 120g carrots, 100g celery stalks, 150g onions, 4 .200litres of water, few bay leaves, pepper corns, salt.

METHOD Brown stock is made from Beef or Veal bones and trimmings and mirepoix of vegetables [rough-cut of peeled carrots, celery stalks, onions, leeks], and bay leaves are browned in a roasting dish in the oven. When all ingredients are browned place in a pot and add 4 .200 litres of water and few bay leaves and few pepper corns. Cover the pot with a lid and bring to the boil and simmer slowly for 4-5 hours. Skimming is important from time to time.

When ready let the stock cool and remove the bones. Finally skim of the fat and strain the stock through a very fine strainer. Remember never allow the stock to boil or else the stock will become cloudy.

White Beef Stock 2 kg of beef bones, 2 kg veal bones, 2 kg of chicken bones giblets, 125g carrots, 120g onions, 50g leeks, few pepper corns, thyme, salt.

METHOD Place the bones in a pot and cover with water. Bring to the boil and skim off the scum. Then add the cleaned, washed and prepared vegetables, herbs and seasoning. Simmer for four hours on low heat and never allow the stock to boil, skim off the accumulated scum. If the stock evaporates below the level of the ingredients add more boiling water. When ready remove from heat and let it cool, remove the bones then skim off the fat and strain from a fine strainer.

White Chicken Stock 1 chicken weighing about 1.5 kg, 1 kg chicken carcass, mirepoix of

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vegetables, herbs salt and peppercorn.

METHOD Proceed the same way as white beef stock but add a whole chicken. The chicken may be removed when it is cooked tenderly. Serve the chicken for sandwiches. Then continue simmer the stock until the remainder of the time.

When ready let it cool and remove all bones, skim from fat and pass the stock through a muslin.

Fish Stock 3 kg fish bones and trimmings, 125g sliced onions, 30g parsley stalks 1 juice of a lemon, 2 bay leaf, 1 litre white wine, salt and pepper corns 2 .400 litres of water.

METHOD Wash the fish bones and trimmings and place all ingredients in a pot, season well, cover with a lid and bring the stock to the boil slowly. Skim and reduce heat and simmer slowly for about 30 minutes. When ready remove all bones and trimmings and strain through a muslin. Use fish stock for poaching and for fish stews and fish sauces.

Thickened Beef Gravy 2.4 litres brown beef stock, 30g corn flour.

METHOD Reduce brown beef stock slowly by a quarter, then thicken the beef stock with corn flour which has been blended with cold water or cold clear brown stock. Strain the gravy and serve as gravy for roast meats or as a sauce.

Thick the gravy as desired consistency.

Meat Glaze or Concentrated Brown Stock Brown beef stock reduced by very slow boiling to a glue like consistency when it is warm, and rubbery texture when it is cold. Chicken and fish stocks are made the same way.

Brown Mutton Stock Mutton bones and rough cut vegetables, few peppercorns and herbs. Add water and bring to the boil and simmer for 3 hours. Season the stock and skim from fat, and strain through a muslin.

Pan Gravy The natural juices of roast meat simmered with a little brown stock, adjust seasoning and pass the gravy through a fine strainer.

Mirepoix Mirepoix is a mixture of rough-cut vegetables used to improve the flavour of 232

sauces and gravies. In large kitchens mirepoix is prepared in advance, by cutting the vegetables and browned with herbs in butter, cooled down and stored covered containers in a refrigerator to use as required.

Information: The preparation of stocks in large kitchens is important for sauces. Stock is the liquid in which meat, bones, fish or vegetables have simmered during the long slow cooking process. Sauces are made from basic stock and it should be carefully treated and well prepared.

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HERBS AND SPICES BASIL it is one of the most delicate and fragrant [sweet smelling] of herbs.

The chopped green leaves make a good addition to any salad. In Italian kitchens love to use basil in their dishes and the most famous sauce made with basil is Pesto.

CARAWAY SEED are small, brown and hard. They are used in baked loaves, cakes, and sprinkled over pork dishes, meats, stews, soups and vegetables.

CAYENNE is prepared from small hottest chilies. The colours vary from red to yellow. It is used to flavour sauces, vegetables, and meats and egg dishes.

CINNAMON it is a sweet spice ground or as sticks. Ground cinnamon is used in buns, biscuits, cakes and pies. Sticks are used in sugar syrups, hot or cold sweets.

CURRY POWDER is a blend of many spices. It is used for curries made of fish, poultry, meat, vegetables, and eggs. Also it is used to season cold sauces and hot soups.

DILL has immense practical value in the kitchen. It is used in sauces, soups, and salad, vegetables and marinated salmon fillets.

GARLIC SALT is a mixture of table salt and powdered garlic and it is used to improve the flavour of meat dishes, sauces and salads.

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GINGER available ground or whole and it is used [ground] for baked goods, [whole] used for syrups.

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HORSE-RADISH is a plant with a hot spicy taste of acid flavoured root which is grated for use. It is used to flavour salad dressing and mixed grated with cream to serve with roast beef, or smoked fish.

MARJORAM spicy, slightly bitter flavour. It is used with grilled, fried, and stews, roast meat and in stuffing for meat, poultry, and fish dishes.

MINT it is fresh cool taste combine well with such vegetables as peas, potatoes, and tomatoes. It can be used with cold drinks.

NUTMEG has a sweet delicate flavour and it is available ground. Nutmeg is use to season vegetables, in soups or veal stews.

OREGANO grows wild on the hills around the MEDITERRANEAN coast.

It is used as flavouring for meats, tomato dishes and sauces. It is used widely in Italian kitchen.

PAPRIKA has a bright red powder colour and it is used in chicken, fish, meat, or egg dishes.

PARSLEY has a mild pleasant flavour and it is used quite generously in kitchens, such as mashed and boiled potatoes, egg dishes, poultry dishes, sauces, fish, and soups.

PEPPERCORNS are black or white pepper seeds and are used in sauces, or stocks.

ROSEMARY strong and sweet in flavour when it is fresh. Always use with care. It is used with roast lamb [sprinkled on top before cooking], lamb stews, poultry and meat dishes.

SAFFRON a yellow powder with slightly bitter taste and it is used for flavouring cakes, rice, or sauces. It is the world’s very expensive spice.

SAGE has an attractive flavour, slightly bitter. It is used with pork and pork stuffing, veal and duck. Mostly it is used in Italian and French dishes.

TARAGON strong aromatic flavour when it is fresh and less flavour when dried. It is used in sauces such as Hollandaise and BĂŠarnaise sauce and with egg dishes, chicken and salads.

THYME strong aromatic flavour and more when it is dried. It is used with beef; lamb or veal rubs it in before cooking and with wine-cooked dishes.

TURMERIC is a plant of the ginger family. It is yellow-orange in colour and it has slightly a bitter flavour. It is used in pickles and flavouring sauces.

SELECTION OF FRESH AND DRIED HERBS OREGANO

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FRESH SAGE

FRESH BASIL, PARSLEY & ROSEMARIE

CURLY PARSLEY

MINT

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THYME

FRESH OREGANO

SWEET PAPRIKA

FRESH TARAGON

CHIVES

CURRY POWDER

CARAWAY SEEDS

TURMERIK

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STUFFING Apricot Stuffing 90g dried apricots, 90g fresh white breadcrumbs, pinch of mixed spice, 1 tablespoon fresh chopped parsley, 1 tablespoon lemon juice, 1 egg, 30g melted butter, salt and freshly ground black pepper.

METHOD Soak the dried apricots overnight in cold water. Drain well and chop the apricots. Stir in the breadcrumbs, mixed spice, chopped parsley, lemon juice, butter and season well with salt and pepper, then bind well with the egg and this stuffing can be used for pork, turkey and chicken.

Sage and Onion Stuffing 2 chopped onions, 15g butter, 125g fresh white breadcrumbs, 2 teaspoons dried sage, 1 egg yolk, salt and pepper.

METHOD Put the onions in a pan with the butter and little water and cook the onions until tender about 8 minutes. Drain well and add the dried sage, breadcrumbs and seasoning. Bind well the mixture with an egg yolk and use for stuffing 238

pork.

Bacon Stuffing 1 small chopped onion, 10g butter, 25g chopped mushrooms, 90g cooked chopped bacon, 30g fresh breadcrumbs, pinch of English mustard, 1beaten egg, few drops of Worcestershire sauce, salt and pepper.

METHOD Lightly fry the chopped onions in butter and then add the mushrooms and bacon and cook until the onion is soft but not browned. Remove from the heat and add the breadcrumbs, the sauce and seasoning and bind well the stuffing with the beaten egg. Use as stuffing for vegetables, tomatoes, marrow and green or red peppers.

Herb Stuffing 60g cooked ham, 125g fresh breadcrumbs, 1tablespoon chopped parsley, 2 teaspoons mixed herbs, grated rind of half a lemon, 1 beaten egg, white stock or milk to bind, if required, salt and pepper.

METHOD Finely chop the ham and then mix with the breadcrumbs, chopped parsley, herbs, lemon rind and seasoning. Bind well the mixture with the beaten egg and if necessary add little stock or milk. This stuffing is suitable for veal, lamb, or chicken.

Apple and Prune Stuffing 125g stoned and stewed prunes, 250g cooked peeled and cored apples, 125g cooked rice, 60g blanched flaked almonds, grated rind and juice of half a lemon 1 beaten egg, salt and pepper.

METHOD Cut the prunes into quarters and roughly chop the cooked apples, mix the fruits with the rice, nuts and lemon rind and juice, adjust seasoning and bind the stuffing with the beaten egg. Use for stuffing shoulder of lamb or loin of pork.

Sausage Meat Stuffing 1 large chopped onion, 500g-sausage meat [pork], 30g butter, 1teaspoonmixed herbs, 1tablespoon chopped parsley, and 30g fresh white breadcrumbs, salt and pepper.

METHOD Mix the sausage meat with the chopped onion. Melt the butter and then fry slightly for few minutes, then add the rest of the ingredients and mix well.

Use this stuffing with chicken and for turkey double the quantities.

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VEGETARIAN DISHES Stuffed Potato skins with spinach and Yoghurt 4 large potatoes, 1tablespoon oil, 1 clove crushed garlic, 250g frozen spinach, 2 tablespoons plain yoghurt, 50g white breadcrumbs, 15g melted butter seasoning.

METHOD Clean and wash the potatoes and place the potatoes on an oven dish bake in a moderate oven until tender cooked. Cut the potatoes into halves and scoop out the flesh leaving a 5mm shell of potatoes. Brush the potato skins inside with oil and place onto an oven tray. Chop the potato flesh and keep at a side. Heat oil in a pan and add the chopped garlic and drained spinach, stir over heat for about 3 minutes or until the liquid has absorbed. Remove from heat and stir in the chopped potato flesh, yoghurt and half the breadcrumbs, season. Combine the remaining breadcrumbs and melted butter in a small bowl. Fill the potato skins with the mixture and sprinkle with breadcrumb mixture. Bake in a moderate oven for about ten minutes or until the potatoes are lightly browned.

Broccoli Salad with Garlic Vinaigrette 500g broccoli florets, 250g cherry tomatoes cut in half, 120g bean sprouts, 40g sultanas, seasoning.

METHOD 240

Boil or steam the broccoli until just tender, drain and cool under cold water, drain again and combine the broccoli, and cherry tomatoes cut in halves, bean sprouts and sultanas in a bowl, adjust seasoning and toss gently the garlic vinaigrette. Chill well before serve. [Garlic Vinaigrette, 60ml olive oil, 2 tablespoons lemon juice 1 clove garlic finely chopped].

Chilli Vegetables Hot pot 2tablespoons olive oil, 1 clove garlic crushed, 1 small fresh red chilli chopped, 2 medium onions chopped, 2 small carrots Brunoise cut, 2 medium red peppers chopped, 425g tomato Polpa, 50ml water, 1tablespoon tomato paste, 1 half a teaspoon ground cumin, 310g can red kidney beans, 90g mushrooms sliced, 2 tablespoons and chopped fresh parsley.

METHOD Heat the oil in a frying pan and add garlic, chilli, and onions, stir over low heat until the onions are soft. Add the carrots and peppers, stir and add the crushed tomatoes, tomato paste, water and cumin, bring to the boil and reduce heat, cover and simmer for 12 minutes. Add kidney beans and mushrooms and simmer for 6 minutes. Sprinkle chopped parsley before serving.

Curried Apple and celery Salad 15g flaked almonds, 4 celery sticks chopped, 2 medium sized apples, 30g raisins.

METHOD Roast the almonds in a moderate oven to a golden brown colour. Combine celery, apples, raisins, almonds and chopped parsley in a bowl and mix well the dressing.

[CURRY DRESSING] 20ml sour cream or yoghurt, 2 tablespoons mayonnaise, 1teaspoon curry powder, 2 tablespoons orange juice.

Mushrooms and spinach Strudel 200g cooked spinach leaves, 2 tablespoons oil, 300g sliced mushrooms, 20g finely chopped onions, 60g cottage cheese, pinch of nutmeg, 1beaten egg, 6 sheets of Filo pastry, 45g melted butter, 2 teaspoons breadcrumbs, salt and pepper.

METHOD Fry slightly the chopped onions and when soft add the mushrooms stir and 241

cook until soft, drain the fat and add the well drained spinach, cottage cheese, nutmeg, beaten egg, adjust seasoning and stir well. Brush 1 sheet of filo pastry with melted butter, top with another sheet of pastry, repeat with the remaining pastry and of the butter. Spread the mushroom mixture on the Filo pastry and roll up like a Swiss roll. Place on an oven tray and brush the top with egg wash, sprinkle on top with breadcrumbs. Cook in a moderate oven for 20 minutes or until lightly browned.

Herbed Mushroom Salad 375g baby mushrooms sliced, 30g chopped onions, 1 medium grated carrot, 5g fresh chopped parsley, fresh chopped chives, 60g bean sprouts, seasoning.

METHOD Combine mushrooms, onions, carrot, parsley, chives, and sprouts in a bowl, adjust seasoning and then add the vinaigrette dressing and stir well.

Spinach and Ricotta Crepes Prepare pan-cake batter mixture and make pan-cakes in normal way.

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Spinach and ricotta filling.

[6 pancakes are suitable for the filling] 30g butter, 120g cooked spinach [chopped], 1 finely chopped clove of garlic, 250g ricotta, 20g grated Parmesan cheese, pinch of nutmeg seasoning.

METHOD Melt the butter in a frying pan and add the garlic and spinach stir over moderate heat until the liquid of the spinach has evaporated. Stir in the ricotta, Adjust seasoning with salt, pepper and a pinch of nutmeg, then remove from heat. Divide the filling evenly between the pan-cakes and roll up, place on a greased shallow ovenproof dish and coat with white cream sauce, sprinkle with grated cheese and bake until golden brown colour.

Mushroom and Green bean salad 750g cooked sliced baby mushrooms, 500g green beans, 1 medium sized red pepper julienne, chopped parsley, 20g coconut, 30g sultanas, 30ml olive oil, 1 juice of a lemon, sesame seeds, seasoned with English mustard powder, salt and pepper.

METHOD Combine mushrooms, beans, red pepper, parsley, sultanas, coconut, olive oil and juice of a lemon in a bowl season with mustard powder, salt and pepper 242

and stir gently. Sprinkle roasted sesame seeds on top. Chill well before serve.

BEETROOT & FETA CHEESE SPINACH SALAD

BUTTER LETTUCE SALAD

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Spinach & RICOTTA CREPES

FETTUCCINE WITH ROASTED PEPPERS & SUNDRIED TOMATOES 244

CABBAGE ROLLS FILLED WITH MUSHROOMS, CHESTNUTS AND SHREDDED CARROTS

GRILLED VEGETABLE KEBABS

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BAKED VEGETABLE RICE CHEF STYLE

LEEK AND GOAT CHEESE QUICHE

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SALADS AND DRESSINGS A good salad should look fresh and well presented. Made from the best quality fresh vegetables. Salads are very popular and most of the people like salads as a main dish. It is also served with cold meat dishes, grilled meats, fish or poultry instead of the normal vegetables. There are two types of salads, green salad prepared from green vegetables such as lettuce, endives, cucumbers and peppers tossed in vinaigrette dressing. And mixed salads consist of mixed vegetables tossed together with Mayonnaise sauce and served with cold cuts.

Salad Dressings Vinaigrette Dressing 600ml oil, 200ml brown vinegar, 1 teaspoon English mustard, and seasoning.

METHOD Blend powdered mustard with vinegar and mix in well the oil, season with freshly ground black pepper and salt.

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Mayonnaise sauce 4 egg yolks, 600ml oil, 1 tablespoon brown vinegar, 1 teaspoon French or English mustard seasoning.

METHOD Blend half of the vinegar, mustard and egg yolks in a bowl. Stir in the oil slowly with a whisk, few at a time. As soon the mayonnaise thickens add the other remainder of vinegar and continue stir in the oil. When the mayonnaise is smooth and thick add a tablespoon of warm water and few drops of lemon juice. Remember, oil must be kept at room temperature when preparing mayonnaise sauce, because if the oil is to cold the sauce will curdle.

Anchovy Dressing 600ml oil, 1 teaspoon English mustard, 1 juice of a lemon, 1 teaspoon sugar, pinch of paprika powder, ½ hard boil egg, 1 tablespoon anchovy paste.

METHOD Put in a bowl the mustard, sugar, lemon juice and paprika and mix together.

Then whisk in the oil and add anchovy paste. Mix sieved hard- boiled egg with the sauce and adjust seasoning.

Thousand Island Sauce 600ml thin mayonnaise, dash of Chili sauce, 10g red chopped peppers,10g chopped green peppers, ¼of a teaspoon finely chopped parsley.

METHOD Mix the thin mayonnaise with chopped peppers and a dash of Chili sauce.

Finally add the chopped parsley with the sauce.

Mustard Cream Sauce Use 600ml of mayonnaise and season well with English mustard and mix together 1 teaspoon of lemon juice.

Tartar Sauce 600ml mayonnaise, 15g chopped gherkins, 15g chopped capers, 10g chopped green olives, ½ teaspoon lemon juice.

Mix well together and slightly season with salt and pepper.

Russian Dressing Prepare Thousand Island dressing and add chopped chives and caviar, flavoured with few drops of Vodka.

Beatrice Sauce 600ml mayonnaise sauce, 100ml fresh cream, 1-teaspoon finely chopped chives, mix together and flavoured with tarragon vinegar.

Reins` Dressing 248

600ml vinaigrette dressing, dash of Worcester sauce, 20g skinned seeded chopped tomatoes, ½teaspoon chopped chives and a pinch of oregano.

Mix together and season well with salt and freshly ground pepper.

Wilder Mann Dressing 600ml oil, 30ml-tarragon vinegar, ½a teaspoon English mustard, dash of chili sauce, 15g chopped capers, drops of anchovy essence.

Blend well mustard powder with tarragon vinegar, stir in the oil and mix chili sauce, chopped capers and few drops of anchovy essence.

Cheese Dressing 600ml thin Mayonnaise, 60g cream cheese, and a little chopped chive.

Blend the cream cheese with a little milk and stir into the thin mayonnaise and add a little chopped chive.

Sour Cream Dressing 150ml soured cream, 30ml white vinegar, 20g finely chopped onions, ½level teaspoon sugar, salt and pepper.

Mix all ingredients well and use as a dressing over salad.

Lemon and Oil Dressing 40ml-olive oil, 15ml lemon juice, ¼ of a teaspoon salt and a little pepper.

Add salt and pepper into the oil and when the salt is dissolved stir in well the lemon juice.

St Morizt Dressing 600ml vinaigrette dressing, dash of Worcestershire sauce, 1 teaspoon chopped chives, pinch of paprika powder.

Mix well all ingredients and season with salt and pepper as desired.

Garlic Dressing 600ml vinaigrette dressing, 2 clove of garlic finely chopped, 1 level teaspoon chopped parsley.

Mix well all ingredients and season as desired.

Grand Hotel Dressing 600ml oil, 20ml vinegar, 1 tablespoon horseradish sauce, 20g chopped sweet pimentos, 1 tablespoon chopped chives, ¼ of a teaspoon fresh chopped basil, seasoning.

Blend the horseradish sauce with the vinegar and add oil and mix well. Stir in sweet red pepper, chives and basil. Adjust seasoning as desired.

House Wife Dressing 600ml vinaigrette dressing, 30g celery stalk finely julienne, 20g skinned

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seeded chopped tomatoes, 1 teaspoon fresh chopped basil, 1 glove of garlic finely chopped, seasoning.

Mix well together and season as desired with salt and freshly ground pepper.

Broccoli Salad with garlic Vinaigrette Serves for four portions 500g broccoli florets, 250g cherry tomato cut in half, 120g bean sprouts, 60g sultanas, seasoning.

METHOD Cook broccoli florets in boiling salted water, cool under fresh running water and drain well. Mix broccoli, tomatoes, sprouts and sultanas in a bowl. Add the dressing and toss gently. Adjust seasoning with a little salt and freshly ground pepper.

Broad Bean and Zucchini Salad 250g fresh or frozen broad beans, 4 medium zucchini sliced, 1 medium red pepper chopped, 1 finely sliced onion, 30g black olives, 200g Feta cheese or Mozzarella cut in dice.

METHOD Cook broad beans in salted boiling water and when cooked cool under fresh running water and drain well. Cook zucchini steamed or boiled just tender, cool down under cold water and drain. Combine beans, zucchini, red pepper, sliced onions, Feta cheese and olives in a bowl add vinaigrette dressing and seasoning and toss gently.

Salad Cole Slaw 1 small finely sliced white cabbage, 250g shredded carrots, 50g sultanas, mix well and season with salt and pepper. Bound in the mayonnaise, place in a bowl and sprinkle roasted nuts on top.

Cauliflower Salad 450g cauliflower sprigs, cooked in boiling salted water, cooled down and drained well. Then marinated in vinaigrette dressing. Served on a bed of crispy lettuce, scattered on top with chopped parsley.

Herbed Mushroom Salad Serves for four portions 250

375g sliced baby mushrooms, 1 finely chopped onion, 1 shredded carrot, 2 tablespoons fresh chopped parsley, 1 teaspoon chopped chives and 60g bean sprouts.

METHOD Mix gently the mushrooms, onions, carrots, bean sprouts, chopped parsley and chives in a bowl add seasoning and toss gently lemon and oil dressing.

Fine Green Bean Salad Serves for 4-6 portions 500g fine green beans, fresh or frozen, 1 small cucumber peeled and seeded, 1 small red pepper chopped, seasoning.

METHOD Cook the bean just tender, drain and cool down under cold water, drain well.

Cut cucumber in slices. Arrange the beans in a bowl, sprinkle cut sliced cucumber and red peppers on top. Pour on top vinaigrette dressing just before serving.

Salad Slimmers 350g sliced baby mushrooms, 20g chopped white of leek, 30g grated carrot, 50g bean sprouts, 1 level teaspoon fresh chopped parsley. Mix together in a bowl and toss gently with 100ml olive oil, 50ml white vinegar and few drops of lemon juice. Adjust seasoning as desired and serve on crispy frizzy lettuce.

Salad Du Chef Serves for six portions 240g 2cm diced watermelon chilled, 60g bean sprouts, 1 small finely sliced onion, frizzy lettuce. Dressing, 20ml oil, 2 teaspoons cider vinegar, pinch of ground ginger. Combine all ingredients and mix well.

Arrange frizzy lettuce around the edge of a bowl and place the watermelon in the centre. Sprinkle on top with bean sprouts and sliced onions. Pour dressing over the salad just before serving.

Salad Monastery Serves for four portions 250g artichoke hearts cut in quarters [canned], 60g skinned seeded chopped tomatoes, 30g grated carrots, 20g sliced black olives mixed together tossed in fresh basil vinaigrette gently. Arrange crispy Lollo bianco leaves, in a bowl and place salad in the centre and scattered fresh chopped parsley on top.

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Salad Modern Serves for four portions 250g sliced baby mushrooms, 120g sliced artichokes hearts [canned], 60g cooked chopped green beans, 20g sun dried tomatoes. Mix together all ingredients and toss gently with vinaigrette dressing in a bowl. Adjust seasoning and place on crispy endives and sprinkle on top with fresh chopped basil.

Salad A` la Mamma Serves for six portions 400g cooked beef julienne, 30g chopped capers, 15g chopped anchovy fillets, 6 small gherkins, and 1 teaspoon chopped fresh parsley, 1-tablespoon horseradish sauce, and 30g-mayonnaise sauce. Seasoning.

METHOD Mix all ingredients together and bound in the mayonnaise gently, season with a little salt and freshly ground black pepper. Arrange the salad on crispy green lettuce leaves and garnish with a gherkin fan on top.

Salad a` la Suisse Serves for six portions 400g onion rings, wine vinegar, 12 black olives, 60g chopped skinned seeded tomatoes, 1 teaspoon chopped chives, and seasoning.

METHOD Place onion rings in a bowl and just cover with wine vinegar and let it stand for 2 hours in a chiller. Drain the onion ring and mix the tomatoes and black olives. Adjust seasoning with salt and freshly ground pepper. Arrange the salad on frizzy lettuce and sprinkle chopped chives on top.

Salad Backer Serves for six portions 350g diced cooked potatoes, 200g cooked chopped beans, 60g red pepper finely julienne, 120ml vinaigrette dressing, and 1 teaspoon chopped fresh basil and seasoning.

METHOD Mix gently the potatoes, beans, red peppers and chopped basil, toss in the vinaigrette, adjust seasoning and arrange the salad on green lettuce lining.

Salad Farmers` Style Serves for six portions 120g diced cut carrots, 100g turnips cut in thick julienne, 100g chopped fine beans, 60g cauliflower sprigs, 60g broccoli florets, 6 cherry tomatoes, 150ml 252

garlic vinaigrette, a pinch of ground ginger, and seasoning.

METHOD Cook or steam the vegetables just cooked. Cool down and place all vegetables in a bowl. Then mix gently and add the vinaigrette dressing and a pinch of ginger, toss gently and adjust seasoning. Arrange the salad on a bed of iceberg leaves and garnish on top with cut in half cherry tomatoes.

Salad Agnes Serves for six portions 350g-diced cooked chicken breast, 30g chopped gherkins, 60g chopped pineapple, 60g roasted flaked almonds, 120g mayonnaise sauce.

METHOD Cut cooked chicken and mix gently with the gherkins and pineapple, slightly season with salt and bounded with mayonnaise, arrange the salad on lettuce leaves and sprinkle on top with roasted nuts.

Salad Uncle Sam Serves for six portions 300g quartered artichokes [canned], 60g skinned unseeded chopped tomatoes, 30g chopped green peppers, 30g sliced black olives, 120ml vinaigrette dressing and seasoning.

METHOD Mix artichokes, tomatoes, green peppers and olives gently. Toss in the vinaigrette and season with salt and pepper. Arrange the salad on a bed of crispy frizzy lettuce, sprinkle on top with chopped chives.

Salad Lugano Serves for six portions 300g diced cooked potatoes, 60g chopped French beans, 60g carrot strips, 60g skinned chopped tomatoes, 80g salami Napoli, julienne, garlic dressing, 12 black olives, 20g capers, 6 anchovy fillets and seasoning.

METHOD Mix gently the potatoes, beans, carrots, tomatoes and salami. Toss the dressing into the mixture and adjust seasoning. Arrange the salad on crispy lettuce leaves and garnish on top with black olives, capers and cris-cross of anchovy fillets.

Salad Beetroot Serves for six portions 253

450g cooked sliced beetroots, 50g chopped sweet pimentos, marinated in vinaigrette. Arrange the beetroots on lettuce lining and sprinkle oregano on top.

Salad Aromatic Serves for six portions 400g deep- fried diced eggplants, 60g skinned unseeded chopped tomatoes, 30g pitted green olives, 30g pickled cocktail onions, vinaigrette dressing and salt and pepper.

METHOD Mix gently the eggplants, tomatoes, olives and pickled onions, in a bowl and toss the dressing salt and pepper. Arrange the salad on crispy green lettuce and sprinkle on top chopped oregano.

Salad Delicious Serves six portions 150g celery stalk julienne, 100g green pepper julienne, 2 cored out chopped apples, 30g chopped hazelnuts, ½ hard boiled egg, chopped parsley 100ml thin mayonnaise, salt and pepper.

METHOD Mix the celery, green peppers, apples and chopped nuts gently with thin mayonnaise, adjust slightly seasoning and arrange on green lettuce. Sprinkle chopped hard boil egg on top, mixed with chopped parsley.

Salad Mediterranean Serves for six portions 400g cooked white broth beans, 3 cloves of garlic finely chopped, 1teaspoon fresh chopped parsley, 120ml vinaigrette dressing and salt and pepper.

METHOD Mix the beans and garlic and tossed in the dressing. Adjust seasoning as desired. Arrange on a bed of lettuce and chopped parsley scattered on top.

Salad Fantastic Serves for six portions 400g shredded carrots, 150g sliced baby mushrooms, 30g sultanas, 2 tablespoons lemon juice, 1 medium green pepper cut in rings, 100ml 254

vinaigrette dressing, salt and pepper.

METHOD Mix all ingredients gently together, season with sale and pepper. Arrange the salad on lollo bianco lettuce and garnish on top with thin sliced green pepper rings.

Salad Anita Serves six portions 450g cooked saffron rice, 120g cooked peeled scampi, 60g green peppers julienne, 40g-cooked sweet corn 60g red kidney beans [canned], 100ml vinaigrette dressing salt and pepper.

METHOD Mix green peppers, sweet corn and beans with cooked rice, add the dressing and a little salt and pepper and mix gently. Arrange the mixture on iceberg leaves and decorate on top with cooked peeled scampi and a sprig of fresh basil.

Salad Parmentier Serves for six portions 450g diced potatoes [1.5cm], 150ml mayonnaise sauce, 1 teaspoon chopped chives, and seasoning.

METHOD Cook potatoes in salted water and when just cooked drain well and bound with mayonnaise very gently while the potatoes still warm. Sprinkle chopped chives or chervil on top.

Salad Old Time Style Serves for six portions 450g nut-shaped potatoes, 1clove of garlic finely chopped 20g roasted nibbed almonds, 30g raisins, 1 teaspoon chopped fresh parsley, 150ml mayonnaise and seasoning.

METHOD Cook potatoes in salted boiling water until just cooked. Be-careful not to overcook the potatoes or else they become mushy. When cooked drain well and cool down. Place potatoes in a bowl and bind in the garlic, almonds, raisins and the well-seasoned mayonnaise. Arrange the salad on crispy lettuce and sprinkle a little chopped parsley on top.

Curried Pasta Salad Serves for six portions 255

300g cooked pasta [farfalle], 2 chopped radishes, 150ml-mayonnaise sauce, 1-teaspoon curry powder, 1 tablespoon chopped chives, grated cheese, salt and pepper.

METHOD Mix chopped radish and chives with the pasta. Then blend the curry powder with mayonnaise and bound into the pasta very gently. Adjust seasoning and arrange the salad on green lettuce lining, and sprinkle a little grated Parmesan cheese on top

Salad Ambassador 150g skinned sliced tomatoes, 150g cooked sliced potatoes, 100g celery finely julienne, 1 small onion cut in rings, 2 hard boiled eggs, olive oil and vinegar.

METHOD Arrange the tomatoes, potatoes and celery on lettuce lining, season with salt and pepper, pour a little oil and vinegar on top and garnish with onion rings and quartered hard boiled eggs.

Beef and Three peppers Salad Serves for six portions 500g cooked beef julienne, 2 tablespoons olive oil, 1 green pepper, 1 red pepper, 1 yellow pepper, 60g finely chopped shallots, curly endives 120ml garlic vinaigrette dressing and seasoning.

METHOD Quarters all peppers and fry in olive oil till soft then drain well and cool down. Mix the julienne of beef with the peppers and chopped shallots, then toss in the dressing gently and season with salt and freshly ground black pepper. Serve the salad on a bed of curly endives.

Lamb and potato salad Serves for six portions 450g lamb- fillets, 250g diced cooked potatoes, 1-tablespoon oil, 1 table spoon chopped chives, 120ml mint vinaigrette, seasoning.

METHOD Fry the lamb fillets to light brown colour on both sides for few minutes. The flesh should be pale pink in colour. Chill well the lamb fillets and then slice them thinly. Mix the potatoes with the sliced lamb and then mix gently the chopped chives and the mint vinaigrette, adjust seasoning as desired. Serve the salad on a bed of crisp green lettuce.

Salad Waldorf Serves six portions 256

320g celery stalks, 90g, roasted-flaked almonds, 300g cooking apples, and 300ml- mayonnaise.

METHOD Cut celery into dice or julienne, blanch, drain and cool. Cut apples in small dice and mix both together, season with a little lemon juice and salt. Bind the mayonnaise and serve sprinkle-roasted nuts on top.

Tuna and braised onions Salad Serves for six portions 600g tuna chunks [canned], 2 large onions, 60ml olive oil, 30g butter, 90g cooked chopped spinach leaves, 2 tablespoons red wine and seasoning.

METHOD Peel and slice finely the onions and fry in oil and butter till light brown colour. Drain all fat and add the wine and let it simmer till reduce all. Cool down and place in a bowl and gently nix the tuna chunks and chopped spinach leaves, season with salt and pepper. Chill well, arrange the salad on crisp curly lettuce and serve.

Smoked Salmon and Pasta Salad Serves for six portions 200g small pasta shells, 60g shredded carrots, 30g chopped celery, 60ml sour cream or yogurt, 1 tablespoon lemon juice, 200g sliced smoked salmon cut in strips, 250ml mayonnaise, salt and pepper.

METHOD Cook the pasta in normal way, drain well and cool down. Place the pasta in a bowl and mix in the carrots, celery and smoked salmon strips, then add the cream and mayonnaise and combine well gently. Then mix in the lemon juice and adjust seasoning as desired. Chill well and arrange the salad in a bowl and sprinkle a little fresh chopped dill on top.

Perfect Lady Salad 500g chopped French beans, 250g sliced tomatoes, 1 hardboiled egg, 120 vinaigrette dressing, frizzy lettuce and seasoning.

METHOD Cook French beans, cool down and toss in vinaigrette. Arrange the French beans on a bed of frizzy lettuce garnish with tomato slices and sprinkle with chopped of hardboiled egg.

Parma Ham and Mozzarella Salad.

Serve for six portions 340g Parma ham slices, 3 large tomatoes sliced, 400g sliced mozzarella cheese, 8 basil leaves, 350g flageolet beans [Canned] 100ml garlic 257

vinaigrette dressing and seasoning.

METHOD Combine the beans with the dressing and adjust seasoning. Pile the mixture in the centre of the plate, arrange twisted sliced Parma ham, sliced mozzarella cheese and tomatoes around the beans and garnish with torn basil leaves on top.

Cooked Ham and Bean Salad Serves for six portions 150g cooked ham julienne, 1 medium bunch curly endive, 4 crisp lettuce leaves, 300g cooked butter beans, 200ml-chive dressing and seasoning.

METHOD Combine ham julienne with torn endives and lettuce leaves. Then add the beans and toss gently with chive dressing. Adjust seasoning and served chilled in a bowl.

Tortellini Salad Marathon Serves for six portions 400g cooked Tortellini filled with spinach, 100g diced skinned unseeded tomatoes, 90g diced seeded cucumber, 6 anchovy fillets cut length wise in halves, 100ml vinaigrette dressing and seasoning.

METHOD Combine the cooked tortellini with tomatoes and cucumbers. Bind the mixture gently with the dressing and adjust seasoning. Arrange in a bowl and garnish on top with criss-cross anchovy fillets.

POTATO SALAD WITH CHIVES

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ORANGE AND BEETROOT SALAD

BROCCOLI, TOMATO & MOZZARELLA SALAD

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COLESLAW SALAD

TOMATO AND FRESH BASIL SALAD

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CUCUMBER SALAD WITH CHILI VINAIGRETTE

VEGETABLE RICE SALAD

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PESTO ITAIAN PASTA SALAD

VEGIE AND WHITE CHEESE SALAD

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GREEN BEAN SALAD WITH KALAMATA OLIVES AND RICOTTA CHEESE

ARTICHOKE SALAD WITH FETA CHEESE

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TORTELLINI SALAD with SUN-DRIED- TOMATO and BALSAMIC

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MARINATED OCTOPUS SALAD

SEAFOOD SALAD WITH CRISP VEGETABLES FRESH HERBS & MAYONNAISE

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SNACK SANDWICHES Cucumber Sandwiches Spread with butter on sliced brown bread and covers with very thin slices of cucumber, remove seeds, soft cream and cut in rectangles.

Lettuce and cooked ham Sandwiches Spread the bread with herb butter and fill with finely shredded lettuce, bounded with a little mayonnaise slightly season with salt and pepper, sliced cooked ham and cut in triangles.

Tomato and chicken Sandwiches Spread the bread with mango chutney and fill with thin slices of deseeded tomatoes, sliced roasted chicken and cut into rectangles.

Egg and cheese Sandwiches Spread the bread slices with French mustard and butter, fill with slices of hardboiled egg, sliced Edam cheese and cut in squares.

Coleslaw Salad and beef Sandwiches Spread the bread with butter and fill with coleslaw salad and slightly season with salt and freshly ground black pepper, sliced roast beef and cut across the middle once to make a sandwich of 3.5cm by 7cm.

Avocado and herb cheese Sandwiches Spread the sliced brown bread with avocado spread, cream herb cheese and cut in triangles.

Avocado spread 1 ripe avocado chopped, 1tablespoon lemon juice, 1 hard-boiled egg, 12g Brazil nuts finely chopped, 1 small finely chopped onion, 1tablespoon chopped parsley.

METHOD Blend the avocado and lemon juice until smooth. Pass the hard-boiled egg through a sieve. Combine the avocado mixture with the egg, nuts, onions and chopped parsley in a bowl, stir until well mixed.

A sandwich is basically two slices of bread with a filling. It is said that the Earls of Sandwich, a town in Kent in UK, was a gambler. He did not like to have his game interrupted to eat food. So, he asked his cooks to serve meat, cheese and other food ingredients, packed between to slices of bread, so he could eat food without stopping his game and sandwich was born!

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TRADITIONAL SANDWICHES

HAM AND PROVOLONE CHEESE SANDWICH

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VEGETARIAN SANDWICH

SMOKED SALMON SANDWICH

CLUB SANSWICH 268

EGG SANDWICH

MALTESE STYLE TUNA SANDWICH

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SALAMI CHEESE, TOMATO AND CRISPY LETTUCE SANDWICH

ROAST BEEF SANDWICH

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GRILLED CHIOCKEN BREAST SANDWICH

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SELECTION OF MENUS SAUMON FUME` AU RAIFORT ***** CONSOMME` ROYALE ***** FILET DE SOLE DUKE STYLE POMMES FONDANTES POIS MANGE-TOUT AU BEURRE CAROTTES VICHY ***** GATEAU A` L` ANANAS ***** COCKTAIL DE HOMARD TOAST ET BEURRE ***** CONSOMME` AU SHERRY ***** MEDAILLONS DE VEAU AUX CHAMPIGNONS RIZ SAFRANE` CHOIX DE LEGUMES ***** MACEDOINE DE FRUITS AU KIRSCH COCKTAIL DE MELON AU PORTO *****

POTAGE AUX OIGNONS ***** ROTI DE PORC MEXICAINE 272

POMMES RISSOLEES BOUQUETIERE DE LEGUMES ***** GLACE A` LA VANILLE FRIANDISES ***** DEMI PAMPLEMOSSE AUX CERISES ***** CREME DE VOLAILLE ***** ENTRECOTE GRILLEE CAFE` DE PARIS POMMES CHATEAU RATATOUILLE NICOISE ***** ECLAIR AU CHOCOLATE ***** ARTICHAUT VINAIGRETTE ***** CREME DE TOMATES ***** FLETAN POCHE` AU COURT-BOUILLON SAUCE HOLLANDAISE POMMES PERSILEES CAROTTES GLACEES MANGE-TOUTAU BEURRE ***** SALAD DE FRUITS GRAND MARNIER ****

ASSIETTE HORS D` OEUVRE ***** CONSOMME` CELESTINE

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***** GIGOT D` AGNEAU ROTI SOUBISE POMMES BOULANGERE HARICOTS VERTS AU BEURRE ***** SORBET AU CITRON ***** SALAD DE CREVETTES AUX ORANGES ***** POTAGE DU JOUR ***** EMINCE` DE VEAU A` LA CREME POMMES NATURES CHOUX- FLEUR MIMOSA HARICOT VERTS AU BEURRE ***** POIRE AU VIN ROUGE AVEC GLACE A` LA VANILLE ***** AVOCADOS AUX CREVETTES ***** CONSOMME` JULIENNE ***** MIGNONS DE VEAU AU CALVADOS POMMES PARISIENNE COURGETTES NOUVELLE MODE ***** GATEAU SAINT- HONORE`

CANNELLONI AL FORNO ITALIAN ***** CONSOMME` CASALINGA

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***** LAPIN AU FINES HERBES POMMES FRITES PETIT POIS A` LA MENTHE CHOU-BLANC AU FROMAGE ***** ICE COUPE ALEXANDRA ***** FARFALLE ANTIQUA ***** CONSOMME` GRIMALDI ***** SUPREME DE VOLAILLE A` L`INDIENNE RISOTTO SAFRANE` EPINARDS EN BRANCHES ***** GLACE A`LA VANILLE CHANTILLY FRIANDISES ***** SALAD BAGAATLLE VINAIGRETTE ***** CREME DE TOMATES AU BASILIC ***** ESCALOPES DE VEAU LUZERN RISOTTO ITALIAN CHOU - BLANC A` LA BONNE- FEMME ***** PECHE MONTE CARLO *****

SALAD DE SAISON A` LA SUISSE ***** POTAGE DU JOUR

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***** GRATIN DE SCAMPIS AUX CURRY RISOTTO PILAFF HARICOTS AU CARROTTES ***** POIRE CASANOVA

BREAKFAST MENUS FRESH ORANGE JUICE CEREAL FRIED EGGS AND BACON TOAST AND HOT ROLLS HONEY TEA OR COFFEE ******** FRESH GRAPEFRUIT JUICE CEREAL OR PORIDGE PLAIN OMELETTE AND GRILLED BACON CROISANTS MARMALADE TEA OR COFFEE ******** CEREAL STEWED FRUITS BACON, SAUSAGE AND GRILLED TOMATOES HOT TOAST AND ROLLS STRAWBERRY OR APRICOT JAM TEA OR COFFEE

A`LA CARTE MENU 276

COLD STARTERS SMOKED SALMON Filled with a horseradish cream cheese Served on a fresh seasonal salad SALAD ORANGE, TOMATO AND PEPPER Sliced tomatoes, rings of green peppers and orange segments dressed on Frisee salad, sprinkled with chopped onions, French dressing.

FRESH SEASONAL SALAD Mixed at your tableside and enjoy the tasty dressing.

AN ASSIETTE OF VARIOUS SMOKED FISH laid on a bed of crispy lettuce and Horseradish Cream.

TOMATO, MOZZARELLA AND BASIL VINAIGRETTE Served with a Frisee Salad.

WARM STARTERS STRUDEL PASTRY PARCEL Filled with shredded Duck with Ginger Spices And Soya Sauce.

RICE CROQUETTES Served with Tomato sauce.

SOUPS AND PASTA TOMATO CREAM SOUP Garnished with Vermicelli.

A BEEF CONSOMME With Barley and herbs.

HOME MADE NOODLES Garnished with red and green peppers Served with lemon cream.

FRESH RAVIOLI With glazed mushroom sauce.

FISH DISHES DEEP FRIED KING PRAWNS

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In a Saffron Batter with Hollandaise sauce.

FRESH GRILLED CERNA Served on Red Pepper butter sauce with fresh Vegetables.

SELECTION OF GRILLED FISH Served on a lightly Spiced Sauce.

POACHED TROUT IN RED WINE Dressed with glazed button Onions and Mushrooms.

FRIED SEA-BREAM FILLETS Seasoned with Lemon Juice and Paprika decorated with slices of Lobster and Truffle.

As we serve fresh fish, the choice varies each day according to availability.

VEGETARIAN DISHES GREEN BEAN AND COCONUT CREAM SOUP. VEGETABLE AND BARLEY SOUP. SUMMER SALAD WITH YOGHURT CHIVE DRESSING. HERB BABY MUSHROOM SALAD WITH LIME DRESSING. CAULIFLOWER FRITTERS WITH TOMATO SAUCE. LETTUCE PARCELS WITH CARROT SAUCE. DESSERTS STRAWBERRY AND LIME SORBET. SUNFLOWER FRESH FRUIT SALAD. FRESH FIGS WITH YOGHURT AND FLAKED COCONUT.

MEAT and POULTRY DISHES BREAST OF CHICKEN

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Grilled chicken breast served with Stir Fried Vegetables.

SAUTE` MIGNONS OF PORK Served on Mustard cream sauce accompanied by Glazed fresh Vegetables.

ROAST LAMB CHOPS With Leek sauce and Walnuts.

TENDERLOIN OF VEAL With Butter cream sauce and Blue cheese.

CHATEAUBRIAND FOR TWO With Grilled Tomatoes and Béarnaise sauce.

SUPREME of DUCK With deep Fried Spinach and Almond Honey sauce.

VEGETABLES All Meat, Fish, Poultry, Dishes are garnished with Potatoes and Vegetables.

Selection of Market Vegetables in Virgin Olive Oil and Fresh Herbs.

Seasonal Mixed Salad.

DESSERTS A Plate of finest Cheese Served with Walnut Bread and Salad.

A Selection of Desserts from the Sweet Trolley.

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MENU PLANNING There are two different sorts of Menus. The A` la Carte menu is a complete list of all food served and showing the price of each dish.

The fixed menu or Table d`hote, a selection of foods for a complete meal, it can be breakfast, lunch or dinner sold at a fixed price. The price of parties or banquets is normally calculated separately.

Menu Planning When planning a Menu must keep in mind these important things: • Menu should be suitable for the occasion.

• Be within the capability of the staff, preparation, cooking, and service.

• Be suitable for the accommodation and equipment available.

• Be balanced according to nutritional needs.

• Do not serve the same meat or poultry twice on the same menu.

• Make sure a variety of colours of food. If there is a fish dish in a white sauce it must not be followed by veal medallion in a white sauce.

• Garnishes must vary from one course to another. If you are using turned carrots to garnish for a fish dish do not serve them again with the meat dish or as a separate vegetable course.

• Do not use same method of cooking from course to course.

• Take into consideration the time of the year, weather conditions, for example, serve thick soup for a cold winter day.

• Choose fresh vegetables in season, they are better in flavour and cost effective.

• Remember do not begin a meal with fruit and finishes with a fruit sweet or desert.

• Every Menu should be written clearly without a single error and in good language. It must be printed on fine paper with a cover.

POINTS TO CONSIDER WHEN BALANCING A MENU Mushroom Soup ---------Repetition of mushrooms 280

Fillet of sole ‘Bonne Femme’ Casseroled chicken ‘Grandnere’ Tomato Salad Pate ‘Maison’ ---------REPETITION OF PASTRY Steak Pie Sauté Potatoes Brussels Sprouts Swiss Apple Tart Where possible avoid repetition of colour Celery Soup White White veal stew Creamed Potatoes Buttered Turnips Vanilla ice-cream CREAM OF Tomato Soup RED Beef Goulash Marquis Potatoes Vichy Carrots Fresh Strawberries Example of a Menu with repetition of both Green Pea Soup Peas, Green Grilled Salmon Green Sauce Green Lamb Scallops ‘Clamart’ Peas, Green Peach Melba REPETITION OF WORDS Avoid repeating the same words on a Menu.

Creme’ Portugaise Carre’ d’ Agneau a’ la Menth Puree’ d’ Epinards a’ la crème Pommes Boulangere Fraises a’ la Crème The words used to describe a dish on a menu must agree in gender and number.

Example A Fillet of Sole Two Fillets of Sole Two fried Fillets of Sole Lamb cutlets Two Lamb cutlets 281

Two grilled Lamb cutlets When a dish of food is named after a person or places the name usually follows the food.

For Example Peach Melba, named after Madame Melba.

Creme’ Dubarry, named after Madame Dubarry.

Salad Waldorf, named after Waldort Astoria Hotel.

When using classical garnish names see that any vegetables which is included in the garnish is not repeated as a vegetable. Example; Choux fleur Mornay would not be put on the menu as a vegetable to be served with Saddle of Lamb Dubarry.

This is thinking time to write a Menu save you time and money. Whilst the customer enjoy a good meal, the chef WIN the day.

A la carte menu cover

Some restaurants even change their menu selections seasonally. In this case, you may want to consider having an adaptable menu design that allows a new menu cover to be placed in with every season.

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PLANNING A DINNER PARTY An invitation for a couple of friends the invitation do not need be in writing, a phone call is quite enough and take the opportunity of finding out likes or dislikes, so that you and they do not have embarrassment when you serve them something they hate.

Always go to a simple well-cooked three-course meal. The higher you fly with complicated dishes, the greater will be your fall and you finish up in a disaster. If you are serving dishes new to you the better thing is to practice first on your mother in law. If you cook or prepare dishes in a simple way for sure can be exciting and welcomed by your guest. Decide on your menu not less than a week before the dinner party, so this gives you lot of time to prepare and make a plan of action. Buy groceries needed, wine, flowers ordered and all the things needed according to your planning. It is also important to make a step- by-step list of final cooking of the meal.

Make sure to settle everything in time not the very last minutes the guests are to arrive, one hour before is good time that you can check again if everything is under control. By this time the table is ready laid with freshly polished glasses and stainless steel or silver cutlery, table napkins and flowers The golden rule for a good dinner party is consistent hospitality to your guests and you don't over fed your guest too much, so they still be able to drink coffee and eat little petits fours. Then before they leave offer them a drink, whisky-and soda or a light glass of wine- or a cup of tea. Do not force alcohol on the driver in the party.

MENU

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Hors d` Oeuvre **** Fillet of Beef aux Champignons Roast Potatoes --- Steamed Broccoli Glazed carrots Batons **** Fresh Fruit Salad And assorted ice cream *** Petits Fours Coffee or TEA **** Hors d` Oeuvre Smoked salmon rolls Roll the thin slices of smoked salmon round the cooked green asparagus tips.

Place crispy lettuce on the serving plate and place salmon rolls on top.

Garnish with two quarters of hard-boiled eggs and three slices of tomato.

Pour a little lemon vinaigrette on top of the rolls and decorate with a crispy parsley sprig.

Fillet of Beef aux Champignons Blanch the button mushrooms, drain and keep the stock. Fry the steaks and keep warm at a side. Drain off the fat, deglaze the pan with mushroom stock and add the brown sauce and mushrooms then add a little butter. Cook for few minutes, then place the steaks on serving plates, and decorate with the mushrooms and coat with the sauce. Arrange the vegetables and potatoes around the steak and serve.

Fresh fruit salad A variety of fresh fruits may be used, cut in equal sizes. When the fruits are cut all the fruits are added together and slightly thickened syrup is poured over the cut fresh fruits.

Stock Syrup 225g sugar, 230ml water, few drops of vanilla essence, and one lemon rind.

Dissolve the sugar in water; add the rind and essence and cook until the syrup is slightly thicken. Drain the syrup through a fine strainer and chill it well before adds to the fresh fruits.

Just before serving. Pile fresh fruit into glasses or custard cups, leave enough space for one or two small scoop of ice cream. Than decorate with roasted almonds on top and serve at once.

Petits Fours 284

Petits fours are tiny cakes, biscuits, and pastries. Cut into squares or other shapes and coated with fondant icing. Petits fours are served at the end of a meal accompanied by coffee and liqueurs.

Before the meal - for pre-dinner drinks, known as aperitifs it is pretty to start with. But when you are serving good food and wine do not serve strong cocktails or straight spirits because you spoil all the dinner appreciation.

Well it is better to serve or offer dry sherry [not to sweet] or a dry white port or a glass of light wine all of which go well with nibbles like crisps, biscuits and stuffed olives. If you are going to serve canapĂŠs offer red wine or rose.

During the meal - with smoked salmon preferable go to light white wine.

Give enough time between one course meal to another do not rush your guests. When you go on the second course and in our case we are going on beef, serve red wine. But if your guest prefer to stay on chilled white wine during the second course of the meal, please them. Remember KEEP YOUR GUEST HAPPY. When it is time to serve the dessert do not go on a big portion of fruit salad and ice cream, leave space for some coffee and petits fours.

Things to know when you are serving wine For your own satisfaction when guest are coming it is good to know the simple way for serving wine. You do not have to decant a wine. All white wines should be served chilled, about half an hour in the fridge is enough.

During the meal you can use an ice bucket on the table to stop the wine temperature rising in the heat of the room. Red wine normally is best served at room temperature, but room temperature can vary especially in winter with central heating. It is good idea that red wine let it stand for a couple of hours in a good and comfort zone about 20-22 degrees Celsius. Uncork the bottles an hour before serving because contact with the air improves the taste of the wine in a mysterious way. Glasses for wine should be clear. It is a big offence to serve wine in colourful glasses; you are losing the richness of red and the golden of white wine.

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Wine is an alcoholic beverage, typically made of fermented grape juice.

The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine first appeared in Europe at about 4500 BC in the Balkans, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Catholic Eucharist ceremonies and the Jewish Kiddush.

Selection of wine 286

Fine French Classics Wine

Château La Courtiade Boudreaux Supèrieur 6x75cl Château Saint Emillion Grand Cru 6x75cl Château La Roseraie 6x75cl Château Vieilles Souches 6x75cl Château Haut Cardonnet 6x75cl Château Pudris Bordeaux Supèrieur 6x75cl Château De Sarlandie Bordeaux 6x75cl Château Les Maurins Bordeaux 6x75cl Château Bel Air de L'orme Bordeaux Supèrieur 6x75cl Château du Bois Favereau 6x75cl Calvet Claret Reserve 6x75cl Château La Grand Croix 6x75cl Château Pudris 6x75cl

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Château Capelle 6x75cl Château Talusson Bordeaux 6x75cl Château Talusson Blanc 6x75cl Château Vieux Ferrand 6x75cl Château Belvue 6x75cl Château Tour Renaissance 6x75cl Château Mandrine 6x75cl Château Grand Theatre 6x75cl Château Fonfroide 6x75cl Château Saint Loubert in wooden case 6x75cl Château Cazeau 6x75cl Domaine Saint Ferrèol 6x75cl Château Moulin de Chante Mèdoc 6x75cl Château Saint-Gremain (Bordeaux Supèrieur) 75cl Louis Jadot Louis Jadot Beaujolais Villages Louis Jadot Mâcon Blanc Villages 6x75cl Bourgogne Pinot Noir 6x75cl Bourgogne Chardonnay 6x75cl Bourgogne Aligot 6x75cl Cote de Beaune Villages 6x75cl Mâcon 6x75cl Mâcon Blanc Villages 6x75cl Bourgogne 6x75cl Rose 6x75cl 288

Fine Italian Wines

Italian wine is wine produced in Italy, a country which is home to some of the oldest wine-producing regions in the world. Etruscans and Greek settlers produced wine in the country long before the Romans started developing their own vineyards in the 2nd century BC. Roman grape-growing and winemaking was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling.

Two thousand years later, Italy is one of the world's foremost producers, responsible for approximately one-fifth of world wine production in 2005. In 2008, Italy bested France for the title of world's biggest producer for the first time in a decade, at nearly six billion liters. Wine is extremely popular in Italy. Italians lead the world in wine consumption by volume, 59 liters per capita. (Compare this to the United States, at 7.7 liters per capita.) Grapes are grown in almost every region of the country. More than 1 million vineyards are under cultivation.

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Italian Wine selection Chardonnay, Fontanelle, From Tuscany's Montalcino region,dry and with a touch of oak.

A classic white for all seasons.

Chardonnay, Le Bruniche, Nozzole From Tuscany, this Chardonnay has a great oaky taste and a deep flowery finish.

Well suited for your appetizers and pasta dishes.

Pinot Grigio, Ca' Montini From Trentino, in the N.E. corner of Italy, another fine Pinot, with a distinct floral bouquet, dry with a pleasant finish.

Regaleali Le Rose, Tasca D'Almerita , Sicily Bright light red, with a slight fruity bouquet, a perfect wine for grilled white meats, pasta dishes and seafood.

Chianti Riserva, Riserva, Nozzole From the heart of the Chianti region, full of taste, with plenty of fruit and long finish. Great value.

Belnero, Banfi From the premiere Tuscan estate, a very rich and complex wine, ruby color ,elegant with great flavour and long finish.A blend of 90% Sangiovese,5%Merlot,5% Cabernet.

Chianti, Riserva Ducale Gold, Ruffino '05 Big and spicy Chianti, with depth, great aroma of berries.

The best Chianti Riserva from Ruffino in a great vintage.

Tignanello, Antinori, '05 One of first SuperTuscan, with a long and intense finish,a Classic wine from the oldest winemaker in the Italy.

Vernaccia di S.Gimignano, San Quirico From the heart of Tuscany, this wine golden in color and with a crispy dry acidity good fruit and long finish .Suggested with grilled fish.

Pinot Grigio, S.Margherita Dry, full- bodied, crisp and firm in structure, with a intense and special perfume.

Everybody favorite Pinot Grigio.

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LIST OF CHEESES BEL PAESE CHEESE = made in Italy, it is a creamy, mild cheese..

BRIE` CHEESE =a French cheese, mild-flavour, with a brown slightly mouldy crust.

CAMEMBERT CHEESE = A small round cheese soft and creamy.

CHEDDAR CHEESE = yellow in colour, hard and slightly salty cheese.

DANISH BLUE CHEESE = has a sharp salty taste, white cheese with blue veins.

EDAM CHEESE = a Dutch cheese ball- shape, red skin, mild flavour, it is yellowish in colour.

GLOUCESTER CHEESE = orange yellow in colour, hard cheese with a broken down texture.

GORGONZOLA CHEESE = made in Italy, has a sharp flavour and fairly firm, blue veined cheese.

GOUDA CHEESE = similar in taste and texture to Edam cheese but different in shape.

GRUYERE CHEESE = firm yellow cheese, smooth texture, sour flavour, with holes and it is Swiss made.

MOZZARELLA = soft cheese, white in colour, Excellent for Pizzas.

PARMESAN CHEESE = Italian cheese, hard with a black outer crust and a rough texture mainly used grated in cooking.

PECORINO ROMANO CHEESE = made in Italy, hard and sharp, suitable for Grating.

RED CHESHIRE CHEESE = semi-hard cheese and has a slightly salty flavour.

RED LEICESTER CHEESE = it is a hard cheese with a mild slightly sweet flavour and has orange-red colour.

STLTON CHEESE = fairly hard, white cheese with blue veins.

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BEL PAESE CHEESE It is a semi-soft, uncooked, pressed pasteurized cow's milk cheese with a wax rind. It is a pale, creamy yellow, and has small holes within its texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well, making it perfect for casseroles or pizza. Savor Bel Paese paired with a light Chardonnay.

BRIE CHEESE is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern dĂŠpartement of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment.

In the French language, the cheese is distinguished from the region in France that gave its name by their respective grammatical genders; the region is feminine: la Brie, but the cheese Brie is masculine, le Brie.

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CAMEMBERT CHEESE is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France. Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, as its subtle flavour and texture do not survive heating. It is usually served at room temperature.

CHEDDAR CHEESE is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. Cheddar cheese is the most popular cheese in the United Kingdom, accounting for 51% of the country's ÂŁ1.9 billion annual cheese market. Cheddar cheese is produced in many places, including the United Kingdom, Ireland, the United States, Australia, New Zealand, South Africa, Canada and Iceland. In most countries Cheddar cheese is readily available, ranging from mild lower-fat cheeses to the more mature higher-fat and sharper cheeses. Only cheese produced and sourced in the English counties of Somerset, Devon, Dorset, and Cornwall may be given the Protected Designation of Origin name "West Country Farmhouse Cheddar"

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DANISH BLUE CHEESE (more commonly known as Danablu) is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow's milk, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks.

EDAM CHEESE (Dutch Edammer) is a Dutch cheese that is traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland, where the cheese is coated for export sale and for the tourist high season. Edam which has aged for at least 17 weeks is coated with black wax, rather than the usual red or yellow. Edam ages and travels well, and does not spoil easily; these qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries both at sea and in remote colonies. It is popular in North America, the Nordic countries, and many other countries around the world.

GLOUCESTER CHEESE is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th 294

century, at one time made only with the milk of once nearly-extinct cattle. There are two types of Gloucester cheese: Single and Double; Single Gloucester is made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire. Double Gloucester at Harrods Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat.

Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer.

Both types are produced in round shapes, but Double Gloucester rounds are larger. Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within the County. Cotswold Cheese is made by blending chives and spring onions into Double Gloucester, as shown in the image above.

GORGONZOLA CHEESE (Italian pronunciation: [ɡorɡondzɔla] is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

GOUDA CHEESE A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese. When young, the texture of the cheese is soft and is formed into wheel shapes of up to 25 pounds. Gouda that is to be aged is covered in a yellow wax coating. As it ages the texture hardens and becomes dark

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ivory or caramel colored, at which point the flavor intensifies, tasting much like cheddar.

Baby Gouda, which is very mild in flavor, is usually sold in rounds weighing about a pound and covered in a red wax coating. Occasionally, Gouda is flavored with cumin or various herbs. Gouda is often served with dark-grained breads and full bodied red wines.

GRUYERE CHEESE is a Swiss semi-hard cows' milk cheese made from unpasturised milk, and gets its name from the town of Gruyères in Switzerland. Young Gruyere has a dense smooth texture sometimes with the occasional small hole, and sweet, nutty flavour and is an excellent melting cheese, particularly suited to recipes like sauces and fondues.

When aged, it takes on a dryer more grainy texture and much fuller flavour. It is a traditional cheese in France and other European countries, used in many recipes including soufflĂŠs, soups and sauces. It is also a good table cheese and is often used for salads.

MOZZARELLA CHEESE The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon one's first bite it is unmistakable that this legendary heese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape, 296

with a very thin, glossy, edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.

PARMESAN CHEESE is an iconic hard cheese originally from Italy, widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.

PECORINO ROMANO CHEESE is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in

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Sardinia. Most of the cheese is now produced on the island, especially in Gavoi.

RED CHESHIRE CHEESE is a young, crumbly cow’s-milk cheese that comes from Cheshire County in England. Available in white, red, and blue varieties, it is one of the oldest cheeses made in England and has been produced in the same region for hundreds of years. Now available all over the world, Cheshire cheese is semi-firm and though it is easily crumbled for serving or addition to salads and other dishes, it has a smooth velvety texture that can melt on the tongue. Somewhat similar to cheddar, it has a taste and quality all its own, and pairs well with certain white and red wines.

STLTON CHEESE is a type of English cheese, known for its characteristic strong smell. It is produced in two varieties: the wellknown blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission, together one of only seventeen British products to have such a designation. Only cheese produced in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called "Stilton".

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Selection of fresh and cured Maltese cheeselets These are small, round cheeses, made from sheep or sometimes goat milk, often served as part of a light lunch, or as part of a hearty dinner.

These cheeselets come in four varieties, fresh., sun dried, salt cured or peppered The fresh variety have a smooth texture and a subtle, milky, melty, creamy flavour and are kept in their own whey in a similar manner to fresh Mozzarella. The sundried variety have a more definite, nutty almost musky, taste, and are fairly hard, but can keep for a long time without refrigeration. The pepper cured variety are covered in crushed black pepper and cured, after which they may be stored in oil, or sometimes pickled with the addition of vinegar. These last are the tastiest. and their sharp taste becomes more piquant the more they age.

They also develop a lovely crumbly texture. The dried varieties are traditionally served with Galletti and a glass of robust red wine.

VOCABULARY OF COOKING TERMS ANGELICA = Candied stem of the angelica plant.

AROMATES = Spices and aromatic herbs.

ARROWROOT = Edible starch obtained from the root of the tropical Maranta plant.

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AU OR AUX = With or cooked with.

BAIN-MARIE= Water bath, filled with hot water temperature at 65°c to keep soups or sauces hot.

BASTE = To moisten the joint [example roast leg of lamb] by pouring over the pan juices with fat or liquid while it is cooking.

BARD = To cover poultry or meat with thin slices of bacon.

BARQUETTE= A boat- shape tartlet made with short pastry.

BATONS = Thin cut strips the size of a matchstick.

BIND = To thicken with flour or also with eggs and cream.

BLANCH = To cook in boiling salted water for a few minutes and then cool down in cold water.

BOUILLON = A strong clear stock of meat, poultry, fish, or, game.

BRUNOISE = Vegetables cut into very small cubes.

BUTTERPASTE = Butter and flour mix together used as a thickening, for sauces, gravies or soups.

CROUTON = Small cubes of fried bread used for soups, or round cut of white bread fried in deep fat or butter, used for garnishing kinds of egg, meat or fish dishes.

COCOTTE = Small individual china or metal pots used for egg dishes or larger once with a lid used for cooking chickens.

CANAPE` = Small round or fancy cut slices of bread, can be buttered, fried or toasted, used as a base for Hors d` oeuvre.

CASSEROLE = An ovenproof earthenware or porcelain container with a lid.

CARAMEL = Burnt dissolved sugar in water, used for colouring sauces or gravies. In kitchens commonly known as black Jack.

CHINOIS = A strainer, conical in shape.

CONCASSE = To chop without art especially tomatoes after skinned and deseeded.

DARNE = A thick middle cut of fish, [such as salmon].

DEGLAZE = To dilute with stock or wine the pan sediment after cooking.

DEMI-GLACE = Brown sauce.

DEVIL = To season well with hot peppers or condiments such as mustard or cayenne.

ESCALOPE = Very thin slices. [veal Escalopes or chicken breast Escalopes] FORCEMEAT = Finely chopped or minced meat or fish and it is used as stuffing or garnish.

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FRAPPER = To chill.

FLAMBER = To pour spirits or liqueur over a prepared dish and serve it burning.

GLAZE = To give a golden brown colour under a hot grill or in hot oven.

GALETTE = A small flat cake of potato or pastry.

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GRATIN = Brown under a grill or in the oven quickly. Dishes prepared this way are sprinkled with breadcrumbs, grated cheese and butter.

HORS d` oeuvre = Appetizer course opening a meal. Hot appetizer, tiny savoury items.

HANG = A process which meat or poultry is hung for a period of time to reproduce the flesh tender.

JUS = Un-thickened gravy.

JULIENNE = Fine or medium sized cut strips of meats, poultry or vegetables.

LIASON = A binding or thickening agent such as egg yolks or roux.

MACEDOINE = A variety of fresh fruits or vegetables cut in small even cubes. In case of fresh fruits is used for fruit salad.

MASK = To cover over with a sauce.

MIREPOIX = Roughly cut cubes of onions, carrots, celery, leeks. It is used for soups, sauces and braised dishes.

MARINATE = Pieces of meat can be marinated in lemon juice, wine, oil and addition of aromates.

MEDAILLON = A round slice of meat, poultry or fish.

NOISETTES = Small round pieces of meat cut from the loin without bones.

NOISETTE BUTTER = It is brown butter, butter which has been heated until comes a pale brown colour.

POACH = Cooking gently in liquid which is just below boiling point.

PAUPIETTE = A thin slice of meat folded or rolled, normally filled with stuffing.

QUENELLES = Forcemeats shaped by hands, with a piping bag or with a 301

spoon.

REDUCE = To reduce sauces or stocks to their required consistency by boiling or simmering.

ROUX = A thickening agent for soups and sauces, made of melted butter and flour. Equal quantities of fat and flour cooked together for few minutes.

SAUTE = Shallow frying in hot fat. By shaking the pan frequently.

SAUTEUSE = A shallow sloping sided saucepan.

SOUBISE = A puree of onions enriched with fresh cream.

SUPREMES = Boneless poultry breasts and game.

SWEAT = To cook gently without colouring in butter with seasoning and the ingredients cook in their own juices.

SPATULA = A flat wooden spoon.

TIMBALE = A drum shaped mould.

TRUSS = To tie together poultry.

VELOUTE` = White sauce made from fish, poultry, and meat stocks.

ZEST = The outside skin of lemons and oranges which is thinly shaved off used for flavouring and garnishes.

VOCABULARY - SPECIAL DIETARY MEALS ALERGY……Abnormal response to a substance or in ability to digest as food.

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ALCOHOL…… No alcohol content or removal of alcohol from items.

ASIAN…….. Pertaining to Asia.

BABY MEAL ……. Strained, prepared foods for infants.

BALANCED MEAL…….. A meal containing a variety of each of the 5 main foods groups - carbohydrate, protein, fat, vitamins and minerals.

BLAND…….. Plain, mild foods not seasoned, spicy or acidic.

CARBOHYDRATE …….. Starch, sugar and cellulose e.g.: flour, fruit and cereals CELLULOSE …….. Found in plant cells- a form of dietary fibre.

CEREALS …….. Any grass that has an edible seed e.g. Wheat, oat, rice, maize, Barley and rye.

CHOLESTEROL …….. Fat substance found in animal tissue, present in animal produce. Associated with the risk of heart disease.

COELIAC …….. Allergy to GLUTEN found in cereals- common in children.

DAIRY PRODUCTS …….. Milk and any milk produce e.g. butter, cheese, yoghurt.

DECAFFEINATED …….. Natural caffeine contents of foods reduce e.g., coffee, tea, Cola. Not caffeine free unless stated.

DIABETES …….. Disease where the body cannot properly absorb sugars. Diet Should be high in starch and low in salt, sugar and fat.

DIABETIC …….. Person suffering from diabetes.

DIET …….. The food and drink usually consumed. The term is often used to mean a slimming or weight loss diet.

DIGESTION ------ Bodily function to reduce food to basic nutrients for absorption.

ECZEMA ------ Non contagious skin problem. Often caused by food allergy.

FAD DIET ------ Whim or fashionable trend.

FAT FREE ------ Without animal or vegetable fats or oils. Energy is then found from carbohydrates consumed.

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FOOD POISONING ------ Illness caused by food or substance in food.

E.g. bacteria, moulds, chemicals, natural toxic substance. Some cases can be fatal.

GASTRIC ------ Pertaining to the stomach.

GLUTEN ------ Elastic protein found in wheat and rye.

HALAL ------ Lawful for Moslems - food to contain pork, alcohol or animal by products.

HINDU ------ Religion that allows no beef to be consumed.

INSULIN ------ Substance necessary for the absorption of sugar.

KOSHER ------ Foods prepared according to Jewish dietary law.

LACTO ----- Pertaining to dairy products and eggs.

LISTERIA ----- Bacteria common in soil, water and digestive systems of animals.

LISTERIOSIS ------ Condition caused by low immunity to Listeria. Can be fatal.

LOW CALORIE ------- Reduced energy content. Low calorie diet can be used to cause weight loss.

MOSLEM ------ Religion pertaining to Mohammedans. See Halal.

MIGRAINE ------ Severe, recurrent headache. May be caused by food allergies.

MSG ------ Monosodium Glutamate - flavour enhancer made from gluten.

NUTRITION ------ Process by which the body obtains nutrients from the diet and the study of that process.

OVO ------ Pertaining to eggs.

ORGANIC ------ Food that are grown without the use of chemical fertilizers, pesticides or insecticides. Only natural products to be used.

PASTA ------ Noodles or similar farinaceous foods.

PROTEIN ------ Essential part of all living matter made up of units called amino acids.

Main protein foods are - meat, fish, dairy produce and pulses.

PULSES ------ Leguminous plant seeds e.g. beans, peas and lentils.

PURINE ------- Meal with low uric acid .

ROUGHAGE ------ Dietary fibre.

SALT FREE ------ Diet requested to reduce salt intake. Normally related to health risk 304

such as heart disease, strokes.

SOYA BEAN ------ A pulse from the Soya bean plant provides protein fat, starch, sugar, fibre, and some vitamins and minerals. A very good animal protein substitute.

TARTRAZINE ------ Yellow food colouring, very common cause of allergies.

WHOLE MEAL ------ Flour no deprived of its constituents.

WHOLE FOOD ------ Not artificially processed or refined.

VEGAN ------ No animal produce to be consumed.

VEGETARIAN ------- No meat, poultry or fish to be consumed. Dairy produce and usually eggs are permitted.

BASIC PASTRY PREPARATIONS Choux Pastry 140g flour, 105g butter, 15g sugar, pinch of salt, 280ml water, and 4 eggs.

METHOD Put the water and the butter in a saucepan, add sugar and a pinch of salt and bring to the boil. Pour in the sieved flour at once and mix quickly, and cook 305

over low flame by stirring all the time until the mixture leaves the sides of the saucepan. Remove from heat and leave the mixture to cool down for a while. Then add the eggs one at a time and beating well between each addition. The mixture should be of a good consistency suitable for piping, smooth and shiny. When use Choux pastry for hors d` oeuvre make the mixture without sugar.

Profiteroles Place a plain piping tube in a piping bag, fill with Choux pastry mixture and force small balls of Choux pastry onto a greased baking sheet. Bake in an oven at 200°c to a crisp and golden colour. When ready, cool and filled with pastry cream and served with chocolate sauce poured over them.

Chocolate Eclairs Make the Choux pastry in normal way and place the mixture into a forcing bag fitted with a plain 1cm piping tube. Pipe the mixture in fingers about 7-8 cm long on a greased baking sheet and try to keep them even in size. Bake in an oven temperature at 200°c until the eclairs are risen and golden brown.

When cooked remove the eclairs from the tray and leave at a side to cool.

Then fill the eclairs with custard cream and coat the top of each with a little melted chocolate.

Short Crust Pastry [TO MAKE 100G Short Crust pastry] 100g plain flour, pinch of salt, 50g fat, and 60ml water.

METHOD Mix the flour and salt together and add fat cut into small pieces and rub well with the finger tips until the mixture comes like a sandy texture. Add the water a little at a time mixing with a fork until the ingredient combine together. Then using one hand to collect the mixture and knead slowly to give firm smooth dough.

Apple Dumplings 350g Shortcrust pastry, 4 apples, 30g sugar, 30g sultanas, little warm water, milk, caster sugar.

METHOD Make the shortcrust pastry and divide into four pieces. Roll each piece into a round shape about 14cm across. Peel and core the apples and place one on each round of pastry and fill the centre with sultanas mixed with sugar.

Brush the edges of the pastry with warm water and gather the edges to the top. It is important to press them well together. Then place the dumplings on a greased baking dish, then slowly brush the dumplings with milk and decorate with pastry leaves cut from the remaining pastry trimmings. Bake in the oven temperature of 220°c for about 12 minutes until the pastry begins 306

to brown and then reduce the heat to 180°c and continue cooking further for about 25-30 minutes. When ready arrange on serving dish sprinkle caster sugar on top and serve cold or hot.

Plum Tart 500g short pastry, 1kg plums, 90g icing sugar, and 220g red currant jelly.

Line a ring with short pastry and fill with halved stoned plums, overlap them slightly. Bake in a moderate oven at 180°c for about 20-25minutes. When cooked coat with red currant jelly.

Peach Pie 200g shortcrust pastry, 700g fresh peaches, 100g sugar, and caster sugar to sprinkle on top of the pie.

METHOD Make the pastry in normal way. Wash the peaches and cut in halves and remove the stones. Arrange the fruit in a pie dish and sprinkle with sugar and add 30ml of water. Roll out the pastry to the shape of the pie dish larger all round about 2.5cm and place it round the damped rim of the pie dish and press the pastry edges and the rim so that the steam can not escape. Brush the top with milk and bake in the oven to 180°c for about 30-35 minutes until the fruits is soft and the pastry is cooked to a golden brown colour.

Serve hot or cold sprinkled with caster sugar on top.

Puff Pastry 200g plain flour, 200g butter or pastry margarine, pinch of salt, juice of a lemon, fresh cold water to mix.

METHOD Mix the flour and salt. Work the butter until soft and then rub a small knob of butter into the flour. Mix to a soft elastic dough with the water and lemon juice and knead on a floured surface until smooth. Form the rest of the butter into an oblong shape, roll out the pastry into a square shape and place the butter on one half, then close it by folding the remaining pastry over and seal the edges with the rolling pin. Turn the pastry so the fold is to the side, then roll out into a strip about three times long as it is wide, fold it in three drawing one of the edges towards the middle of the pastry and then draw the 307

other one above it. This operation is called, to give one turn. Cover the pastry with a greased proof paper and leave it to rest in a cool place for about 20 minutes. Turn the pastry so the folds are to the sides and continue rolling and resting until the whole process has been carried out for six times altogether. When ready it is ready as required. Baked puff pastry at 230°c.

Jam Puffs Roll out the puff pastry thinly and then cut out into rounds with a large cutter or use a small saucer. Put a spoonful of jam in the centre of each and damp the edges with water. Fold the rounds in half and press the edges together.

Place on a baking dish and bake in the oven temperature at 230°c for about 10-15 minutes. When they are cooked brush them with egg white, sprinkle with sugar and return them to the oven for a few minutes until the sugar browns and the puffs form a glaze. Puffs like these can be made with stewed fresh fruits or canned apples, pears, or peaches.

Mille-Feuille 250g puff pastry, 125g raspberry jam, 300ml cream patissiere, 150g glace icing [fondant].

METHOD Roll out the puff pastry into rectangle 25cm by 23cm and prick well. Place on a baking sheet and bake in the centre of the oven for about 25 minutes until risen and golden brown colour. When ready cool if possible on a rack.

When cold, cut in half lengthwise and spread the top of one piece with the raspberry jam, then cover with the cream patissiere. Spread the raspberry jam on to the base of the second piece of puff pastry and place on top of the cream patissiere. Spread the white glace icing over the top of the pastry.

With little melted chocolate, pipe lines across the mille feuilles about 1cm apart. Then draw with a skewer down the length of the mille feuilles and to make the feathering. Leave it to set in a refrigerator then cut into portions.

Cream Horns 250g puff pastry, 1 beaten egg, raspberry jam, 150ml double cream, 70ml single cream, and Icing sugar.

METHOD Roll out the pastry to a strip 40cm long and 2½cm wide. Brush with beaten egg. Take one strip at a time and fasten one end to the tip of a cream horn tin. Rotate the tin in such a way that the pastry covers the horn. Each turn overlapping the previous one. and finish neatly on the underside. Place on a greased baking sheet and bake at 204°c in the oven for about 10-12 minutes.

Cool for few minutes and carefully twist each tin by holding the pastry lightly in the other hand, to ease it off the case. When cold fill the tip of each horn with little jam. Whip together the two creams, and fill the horns down 308

to the jam. Dust with icing sugar and serve Sponge Mixtures Butter Sponge 625g eggs, 500g sugar, 500g flour, 250g melted butter, flavour as desired.

METHOD Whisk the eggs and sugar to a stiff sponge and then add the flavour. Fold in the flour and add the melted butter carefully. Then pour mixture into a round-tins, greased and floured, then bake in a moderate oven at 190°c.

Almond Sponge 625g eggs, 435g sugar, 375 flour, and 180g ground almonds.

METHOD Whisk the eggs and sugar to a stiff sponge and add the sieved flour, then add the ground almonds. Bake the same way as described above recipe.

Swiss Roll Hazelnut 150g egg yolks, 250g egg whites, 150g sugar, 100g ground hazelnuts [roasted] 100g flour 4g cinnamon, 50g butter.

METHOD Whisk the hazelnuts and eggs yolks with one third of the sugar. Whisk the egg whites with the rest of the sugar to a stiff snow. Blend the two mixtures together and fold in the flour and the cinnamon sieved together and lastly add the melted butter. Place mixture on paper lined baking sheet and bake in a hot oven.

Genoese Sponge 45g butter, 75g plain flour, 15g corn-flour, 3 large eggs, 90g sugar.

METHOD Melt butter gently and remove from heat and let it stand for few minutes.

Sift together the flour and corn-flour. Place the eggs in a large basin over a saucepan of hot water, whisk for a few seconds and add the sugar and continue whisking over the heat until the mixture becomes pale in colour and stiff. Remove from the heat and whisk for few seconds more. By using a metal spoon carefully fold in half the sifted flour, then fold in the melted butter and after the remaining flour. Pour the mixture into the prepared tin and bake near the top of the oven for 30 minutes or until well-risen and just firm to touch. Turn out carefully and leave it to cool on a wire rack.

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Basic Croissants Dough 125g flour, 90g butter, 20g sugar, 15g salt, 60g yeast, 125ml milk, [approx.], 375g butter.

METHOD Make up the dough with all the ingredients and use the first amount of butter [90g]. It may be necessary to add a little more milk in order to obtain the correct consistency. Allow the dough to ferment for about 30 minutes. Roll out the dough and enclose the remaining butter [375g] in the dough and give three half turns as for puff pastry. Between each turn allow the dough to rest in a chiller or refrigerator for 15 minutes.

Croissants To shape the croissants, pin out the dough into a thin strip and cut into triangular pieces with the sides about 8cm long. Roll up tightly and curl each piece into a crescent shape, place on a baking dish and leave the croissants to rise in a warm place for 25-30 minutes until double in size. Then brush lightly the croissants with egg wash and bake in a hot oven 210°c. Cooking time 8-9 minutes.

Pizza Dough 450g plain flour, 30g dried yeast, 10g salt, 230ml water, and 15g butter.

METHOD Sieve the flour and salt and place into a warm bowl. Add the dried yeast and mix well, make a well and pour in the lukewarm water and beat thoroughly then work in the softened butter to smooth dough. Cover the dough with a clean cloth and allow it to rest for about 1hour. Then knock back and divide the dough at desired weight. Allow to stand for a further 15 minutes, then flatten gently with a rolling pin, then pull out each portion gently with the fingers into a circle about 5mm thick. Place the circles of pizza dough on a greased baking sheet and arrange ingredients as desired. When ready garnished moisten the Pizza with olive oil and bake in the oven at 190°c for 310

about 10-12 minutes.

Pizza Napoletana Prepare yeast dough and roll out a thin round cake. Brush the dough circle with olive oil and cover with slices of peeled and seeded tomatoes, mozzarella cheese placed on top, seasoned with salt and pepper, Majoran and thyme, a few chopped anchovy fillets scattered on top of the cheese.

Sprinkle few drops of olive oil on top and bake in a hot oven.

White bread Dough 2level teaspoons dried yeast, 300ml water, 450g plain flour, and 2levelteaspoon salt.

METHOD Sieve the flour and salt together and make a well in the centre. Add the dried yeast and water and mix to an elastic dough, adding more water if necessary, turn on to a floured surface and knead for about 10 minutes until the dough is really smooth. Put the dough into a prepared tin and allow to rise until the dough fills the tin. Then bake at 230°c for 15 minutes and then lower the temperature to 200°c. Ready baked bread should be well-risen and golden brown in colour and when tapped underneath it should sound hollow. When ready cool the bread on a wire tray.

NOTE; Small loaves will take 30-40 minutes and large once take 1hour to cook.

Home freezing bread The bread must be freshly baked. Always follow the manufacture instructions for your freezer. Place the bread in polythene bags, they are the best containers, all the air must be excluded before they are sealed.

Defrosting bread: Leave the bread in the polythene bag and thaw at room temperature. To make the crust crisp, remove the polythene bag and place the thawed loaf in a fairly hot oven for 6-8 minutes.

Doughnuts 60ml milk, 2teaspoons dried yeast, 1teaspoon sugar, 225g flour, 50g butter, 1 beaten egg, jam, sugar and cinnamon mixed together to coat.

METHOD Dissolve the sugar and dried yeast in the warm milk. Mix the flour and salt 311

and rub in the butter, then add the dissolved sugar, yeast and milk and the beaten egg and mix to a soft dough, if necessary add little more milk. Beat well until the dough is smooth and leave to rise until double in size. Knead lightly on a floured surface and divide into 12 pieces. Shape each piece into a round, put 1teaspoon of jam in the centre and draw up the edges to form a ball, important pressing firmly to seal them. Place the doughnuts- balls on a greased tray and leave them to prove for about 15-18 minutes. Heat the fat, to see if the oil reaches the temperature you need for frying the doughnuts, cut a 2.5cm cube of bread and will brown in hot fat in 60-70 seconds. Fry the doughnuts gently for about 5-9 minutes [according to the size] until golden brown colour. Drain the doughnuts on kitchen paper and coat with sugar mixed with a little cinnamon. Served hot or cold. [Eat the doughnuts the same day is made].

Stuffed baked Apples 4 even sized apples, 80-100g mixed dried fruits, 2tablespoons brown sugar, butter, and 30ml water.

METHOD Remove the centres from the apples with a corer and put them in an ovenproof dish. Fill the apple holes with the mixed fruits and brown sugar, put a knob of butter on each apple and then pour the water round them. Bake in the centre of the oven, temperature of 200°c until the fruit is cooked tenderly.

Rice Pudding 4 tablespoons rice, 50g sugar, 570ml milk, pinch of ground nutmeg.

METHOD Wash the rice well in a sieve under fresh running water. Put the rice in a greased ovenproof dish, then put sugar and milk, sprinkle the mixture with nutmeg and bake for 120 minutes at temperature of 150°c until the top is golden brown. Stir the mixture once or twice. This pudding is served hot.

Stewed Apples 450g apples, 100g sugar, 150ml water, cinnamon stick.

METHOD Wash and wipe the apples, peel of the skin, core and cut the apples into slices. Dissolve the sugar in the water and add the sliced apples to the syrup 312

and simmer gently on low heat until tender. Important taking care not to break the apple slices. Serve the stewed apples hot or cold. If cooking hard fruits such as pears or plums it need a little more water.

Baked Fruit in Batter 450g apples, 25g butter, rind of half a lemon grated, 80g sugar, and 300ml batter [standard recipe].

METHOD Wash and peel the apples, core and cut the apples into wedges. Heat the butter in a baking tin and put the fruits and sprinkle with the lemon rind and sugar. Then pour over the batter on top and bake for about 45 minutes at temperature of 220°c.

Coating Batter 125g plain flour, pinch of salt, 1 egg, and 300ml milk.

METHOD Sieve the flour and salt in a bowl and make a well in the centre and pour in the egg and about 150ml of the milk. By using a wooden spoon and working from the centre gradually mix the flour from the edges into the egg and milk, beat well until smooth and then add the remaining liquid and mix well until the batter is smooth and bubbly.

[When preparing coating batter for apple rings, pieces of fish, etc, use half amount of liquid of this recipe].

Apple Fritters 150ml coating batter, 450g apples, sugar mixed with cinnamon, deep fat for frying.

METHOD Prepare the coating batter as described and make sure it is of a coating consistency. Slice the apples about 1cm thick and remove the cores. Coat each slice with the batter and drain it before frying and cook in hot fat until golden brown colour all over by turning once. When cooked drain well on kitchen paper and serve sprinkled with sugar mixed with cinnamon.

Quartered bananas and slices of pineapple may also be used.

Bread and butter Pudding

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4 slices of white bread, butter, 40g sultanas, 3 tablespoons sugar, 400ml milk, 2 eggs, and ground nutmeg.

METHOD Cut the bread and butter into 2.5cm squares and place in a greased ovenproof dish, buttered bread side up. Sprinkle with sultanas and sugar.

Warm the milk to body temperature and whisk the eggs and pour the milk on the eggs, stirring all the time. Pour the mixture over the bread and sprinkle a few ground Nutmeg on top. Let the pudding stand for 20 minutes and bake in the oven at 180°c for about 30 minutes until the pudding is set and lightly browned.

Pancake Variations Crepes a very thin pancakes about 10cm in diameter made of eggs, flour, milk and sugar. Folded or rolled and also stuffed with fruits and served dusted with icing sugar or glazed with fruit jams.

Pancake English style Make pancakes a little larger then usual, fold the pancake in four and then dust with castor sugar and served with lemon wedges.

Pancake Chef’s style Make pancake in usual way, spoon out one small block of vanilla ice cream into the centre of the pancake and fold in half like an omelette. Dust with icing sugar on top and serve Melba sauce separately.

Pancake with Orange Make pancakes in normal way and fill with diced oranges without skin and pips, bound with thick hot apricot jam flavoured with Grand-Marnier, then rolled and dusted with icing sugar.

Pancake Family style Make thin pancakes in normal way. Allow two pancakes per person. Spread pancake with vanilla cream and sprinkle a little melted chocolate, place the other pancake on top of the cream and dust well with icing sugar. Arrange the pancake on serving plate and glaze quickly under a hot grill, garnish with two halves of fresh strawberries and serve at once.

Pancakes with Jam Make thin large pancakes, coated with any kind of jam, rolled, cut in two pieces, dusted with icing sugar and glazed under a hot grill and sprinkled with chopped hazelnuts on top.

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Banana Pancakes with Chocolate Sauce and Vanilla Ice Cream

Filled Profiterole with pastry cream coated with chocolate sauce

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Chocolate Éclairs

Peach pie

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Mille-Feuille

Filled Jam Doughnut

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Stuffed baked Apples with nuts and cranberries

Jam Puff

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Plain croissants

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CAKES Walnut Cake 275g self-raising flour [sieved], 1teaspoon mixed spice, 175g brown sugar, 60g chopped walnuts, 2 beaten eggs, 200ml milk.

METHOD A round tin and fit a greaseproof paper strip neatly into place round the sides and then fit the round of paper into the bottom. Then grease all the lining paper. Mix the sieved flour, spice, sugar and chopped walnuts. Make a well in the centre and add the beaten eggs and the milk and beat to a stiff batter consistency with a wooden spoon. Pour mixture into the prepared tin and bake in the centre of the oven for about 90 minutes. Oven temperature at 170°c When ready cool and store for 1 day before cutting.

Fruit Cake 225g self raising flour, 75g margarine, 75g sugar, 50g currants, 50g sultanas, 25g chopped candied peel, about 100ml milk, 2 beaten eggs, pinch of salt.

METHOD Grease and line a round cake tin as described. Sieve the flour and salt and rub in the fat, then add the sugar, fruits and candied peel, then add the eggs and the milk and beat to give a dropping consistency. Pour into the prepared tin cake and smooth the top with a knife. Then bake in the oven temperature at 180°c for about 1 hour and the cake is golden brown and firm to touch.

When ready turn out and cool on a wire rack.

Cherry Cake 175g butter, 175g sugar, 2 beaten eggs, 225g self-raising flour, 150g glazed cherries, vanilla essence, pinch of salt and few milk if required.

METHOD Prepare a tin cake in normal way. Then cream the butter and sugar and then beat in the eggs. Mix together the flour, salt and the rinsed and well dried, cut in quartered cherries fold in this mixture into the creamed butter and sugar, add a few drops of vanilla essence and milk to give a dropping consistency. Pour the mixture in prepared cake tin and bake in the oven temperature at 180°c for about 75-90 minutes or until it is firm to touch and golden brown in colour.

Belgian Cake 140g caster sugar, 125g currants, 125g butter, 200g flour, 1teaspoon 320

bicarbonate of soda, 1teaspoon baking powder, 1teaspoon mixed spice and 200ml water.

METHOD Grease and line an 18cm round cake tin as described above. Place the sugar, currants and butter in a pan and bring to the boil, then simmer gently for 10minutes. Then let it stand to cool. Sift all together the dry ingredients and make a well in the centre. Stir in the mixture of the pan and mix together thoroughly. Put the mixture in the cake tin and bake in an oven at 180°c for about 50minutes. When the cake is ready, turn out onto a wire rack and let cool.

Victoria Sandwich Cake 100g sugar, 100g butter, 2 beaten eggs, 100g self-raising flour, and jam, castor sugar to sprinkle on top.

METHOD Prepare a tin cake as described. Cream well the butter and sugar until pale in colour and fluffy. Beat the eggs in a little at a time, important beating well after each addition. Lightly fold in half the flour by using a tablespoon then fold in the rest of the flour. Place the mixture in prepared cake tin and bake in the oven for about 20-25 minutes or until well risen and golden and firm to the touch and beginning to shrink away from the sides of the cake tin.

When cooked turn out onto a wire rack and when cool slice in two and spread with the jam, close and then sprinkle the top with castor sugar.

Christmas Cake 175g glazed cherries, 100g candied peel, 275g plain flour, half teaspoon 321

ground cinnamon, half teaspoon mixed spice, 480g currants, 220g sultanas, 220g raisins, grated rind of half a lemon, 275g butter, 275g brown sugar, 1tablespoon black treacle, 6 beaten eggs, 50ml Brandy, pinch of salt.

METHOD Grease the tin and line the cake tin with greaseproof paper in normal way.

Then tie a band of tin foil round the outside. Cut in half the cherries and chop the candied fruit peel, mix together with the flour, salt and spices and the rest of the fruit, mix well, then add the lemon rind. Cream the fat and sugar until light and fluffy. Mix the treacle to the eggs and beat into the creamed mixture. Fold in the flour and fruits and then the Brandy. Place the mixture in the prepared cake tin. Bake near the bottom of the oven temperature of 150°c for 4.5 hours. To avoid over-browning cover the top with a piece of silver foil after 2.5 hours. For a richer flavour prick the cooked cake with a fine skewer and slowly pour over 50ml Brandy before storing. Decorate with almond paste and royal icing as liked.

Sponge Gateaux Most of the bases are made from plain or butter sponge, Genoese mixing or from the basic mixing made with special fats and flours. There are very classic gateaux being the creation of individual chefs.

Here are some examples [1] Split a Genoese base and sandwich with vanilla butter cream. Coat the top and the sides with the same cream and mask the sides and the top with roasted flaked almonds.

[2] MOKA; Round Genoese cake cut in slices, put together with mocha butter cream, masked with mocha butter cream and the sides rolled in chopped roasted almonds. The top decorated with a star tube with mocha butter cream.

[3] HAZELNUT; Round hazelnut sponge, after cooked cooled on a wire rack. Then dust the top and sides with icing sugar. Serve for tea or with ices.

[4] ORANGE; When Genoese is baked cooled on a wire rack, sliced and spread with marmalade. Coat with orange fondant and decorate with candied orange slices.

[5] CHOCOLATE; Make up the Genoese and bake in normal way. When cooled, slice in two and spread with chocolate butter cream, coat top and sides with the butter cream. Roll the sides of the cake in roasted almonds.

Decorate the top with a piped chocolate butter cream design.

[6] HUNGARIAN; When sponge is cooked allow to cool, slice in two and coat with the chocolate butter cream and mask with chocolate shaving.

Lightly dust with icing sugar and place few red glazed cherries in the centre.

[7] STRAWBERRY; Split the Genoese sponge in two and sandwich with 322

strawberry flavoured butter cream, coat the top and the sides with same cream, roll the sides with roasted chopped pistachio and decorate the top with fresh strawberries.

Fruit Cake

Cherry Cake

Christmas cake

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Victoria Sandwich Cake

Black forest gateau

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Chocolate gateau

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ICE CREAMS VANILLA ICE-CREAM 150ml milk, 45g sugar, 1 egg beaten, Âź of a teaspoon vanilla essence, 150ml fresh cream.

METHOD Heat the milk and sugar and pour onto the beaten eggs and stir well. Return the mixture to the saucepan and cook it over a gentle heat by stirring all the time until the custard thickens. Strain the mixture and add the vanilla essence. Allow cooling and folding in the half-whipped fresh cream. Pour the mixture in a plastic a container and half-freeze for about half an hour. Remove from freezer and turn the mixture into a bowl and whisk thoroughly with a whisk and then replace in the freezer and leave until the ice cream is firm. This recipe serves for four.

Coffee Ice Cream 185g sugar, 150ml water, 5 egg yolks, one and a half tablespoon instant coffee, 2 teaspoons water.

METHOD Dissolve the sugar in the water in a saucepan and bring to the boil for about 5 minutes. Place the mixture in a bowl and cool slightly and then pour into the beaten egg yolks by beating all the time. Place the bowl over a pan of hot water and continue to beat until thick. When cold fold in the whipped cream and the coffee blended with the water. Place the ice-cream mixture into ice-cream trays and freeze. This recipe serves for 6-8 portions.

Strawberry Liqueur Ice Cream 300ml double cream, half-whipped, 500g fresh strawberries, sieved, few drops of vanilla essence, 2 tablespoons of Maraschino, 125g sugar.

METHOD Mix together all the ingredients and pour the mixture into an ice cream tray and freeze for 45 minutes. Turn out the mixture and whisk until smooth and then return to the ice- cream tray and freeze until firm. [Serve 4-6 persons]

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and 326

flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another.

Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

Chocolate ice-cream

Coffee ice-cream

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Strawberry ice-cream

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MERINGUES Meringue Mixture Whip the egg white until stiff and fold in the sugar. Temperature of oven must be very low. Meringues should be more dried then baked.

Almond Meringue 5 eggs, 220g sugar, 185g ground almonds, vanilla flavouring.

METHOD Whisk the egg whites until they are stiff. Then whisk in half the sugar. Stop whisking and add the rest of the sugar and ground almonds and fold in quickly carefully with a wooden spoon. Pipe the mixture into rounds on a greased and floured baking tray. Bake for 15 minutes in a warm oven.

Strawberry Nut Meringues 220g icing sugar, sieved, 3 egg whites, 130g ground almonds, few drops almond essence, whipped cream and whole strawberries to decorate the meringues.

METHOD Put the icing sugar in a bowl with the egg whites and place over a saucepan of hot water. Whisk steadily until the mixture forms stiff peaks. Remove the bowl from the heat and stir in the ground almonds and a few drops of essence. Line a baking sheet with greaseproof paper and place small rounds of the mixture about 5cm across on the baking sheet by using a piping bag with a medium star tube. Bake for about 30 minutes until the meringues are crips on the outside and creamy in colour. Cool on a wire rack and then place the meringues on serving plates and pipe a border of whipped cream around each and place a large strawberry in the centre.

Meringue Mixture

Lemon Meringue Pie 125g short-crust pastry, 300ml water, 1 large lemon, 60g sugar, 30g corn flour, 2eggs, separated, 7g butter, 125g caster sugar.

METHOD 329

Line a 20cm-pie plate with thinly rolled pastry and bake on top of the oven for about 20 minutes. Put the water, grated lemon rind and 60g sugar on to boil. Blend the corn flour with the lemon juice [using about 3 tablespoons] and pour on the lemon juice mixture, stirring to the pan, bring to the boil and boil slowly for 3 minutes. Remove the saucepan from heat and beat in the egg yolks and butter. Pour the mixture into the cooked pastry case. Whisk the egg whites until stiff and add 60g of sugar and whisk again until stiff and fold in all the remaining sugar. Pile the meringue on to the lemon filling decoratively and sprinkle the top with sugar. Bake in the centre of a cool oven temperature of 120°c for about 25-30 minutes or until the meringue is crisp and lightly brown coloured.

Lemon Meringue Pie

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SWEET SAUCES AND CREAMS Hot Jam Sauce Many fruit sauces can be made with jam, especially during the time fruit are out of season. Keep of a napping consistency.

Jam sauce 4tablespoons raspberry jam, 150ml water, 2 tablespoons corn flour.

METHOD Heat the jam and water together and blend the corn flour with little cold water. Pour the heated jam onto the blended corn flour and then return the mixture to the pan and bring to the boil, stirring all time and simmer for a while. Sieve the sauce before using to remove the jam pips.

Marmalade Sauce 2tablespoons sugar, 150ml water, drops of lemon juice, 4tablespoons of marmalade.

METHOD Boil the sugar, marmalade and water together till syrupy consistency then add few drops of lemon juice and strain the sauce. Serve hot.

Custard Sauce Custard powder, 565ml milk, 2tablespoons sugar, vanilla essence.

METHOD Take the amount of custard powder from directed on the packet and blend with a little of cold milk until it is smooth. Bring to the boil the rest of the milk and remove from heat, pour the milk on to the blended powder. Return the mixture to the saucepan and bring to the boil, important stirring all the time. Add the sugar and few drops of vanilla essence to taste. Stir well and serve hot or cold.

Chocolate Sauce 60g plain chocolate, 15g butter, 2tablespoons milk, and few drops of vanilla essence.

METHOD Melt the chocolate and butter in a basin standing in a pan of hot water. Stir in the milk and vanilla essence and serve at once over the ice cream or rolled stuffed pancakes.

Cherry Sauce 250g cherries, 60g sugar, water, 2teaspoons corn flour, and almond essence.

METHOD Stone the cherries and cook in little water with the sugar until nearly tender.

Drain the cherries and make the juice up to 300ml with water if needed.

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Blend the corn flour with a little juice and return with the rest of the measured juice to the pan and cook until transparent. Pour over the cherries and add little almond essence.

Coffee Sauce 125g brown sugar, 2tablespoons water, and 300ml strong black coffee.

METHOD Put the sugar and water in a pan and dissolve over low heat, without stirring.

Bring to the boil and boil rapidly until the syrup becomes golden in colour.

Then add the coffee and stir until the caramel has dissolved. Continue boiling the mixture until it comes syrupy. Allow cooling down before using.

Melba Sauce 60ml red currant jelly, 75g sugar, 150g sieved raspberry [fresh], 1tablespoon corn flour, and 15ml water.

METHOD Mix together the jelly, sugar and sieved raspberries. Bring to the boil and remove from heat. Blend the corn flour with cold water and add to the mixture. Continue cooking until the sauce becomes thick. Important, stirring all time with a wooden spoon. Strain the sauce and let it stand to cool.

Maraschino Sauce Prepare a thick custard cream sauce and add little fresh cream and finally add enough Maraschino to give a good flavour.

Pineapple Sauce Peel and core the pineapple. Mash it and cook in sugar, little vanilla essence and little water. When cook rub the mixture through a sieve and boil up again and thicken the sauce with a little corn flour or arrowroot. To garnish the sauce, add little diced pineapple, which has been cooked in its own juice.

Strawberry Sauce 250g ripe strawberries, 250g icing sugar, half of one lemon juice.

METHOD Rub the strawberries through a fine sieve. Then use a blending machine and blend well the strawberries, icing sugar and lemon juice.

Cream Patissiere 2egg yolks, 60g castor sugar, 22g plain flour, 15g corn flour, 300ml milk, 1 egg white, vanilla essence.

METHOD

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Cream the egg yolks and sugar together until thick and pale in colour. Beat in the flour and corn flour and little cold milk to make a smooth paste. Heat the rest of the milk in a saucepan until almost boiling and pour over on to the egg mixture stir well all the time. Return the mixture to the saucepan and stir over low heat until boils. Remove the custard from heat and fold in the whisked, stiff egg white. Again return the pan to the heat and add the essence to taste and cook for 2-3 minutes. Let it cool and then use as required.

Butter Cream 100g icing sugar, 50g butter few drops of vanilla essence.

METHOD Sieve the icing sugar from a fine sieve. Place the sugar with the butter in a basin and cream together with a wooden spoon until smooth and pale in colour and of a creamy consistency. Add little milk if needed. Beat in the vanilla essence. Flavour the cream as desired.

Chocolate butter Cream 1tablespoon cocoa sift with the sugar and proceed as above.

Orange or lemon butter Cream Add the grated rind of one orange or lemon with the mixture.

Coffee butter Cream Add 2 teaspoons of instant coffee dissolved in 10ml of water and beat with butter cream.

Mocha butter Cream Add 2teaspoons sifted cocoa and 5ml instant coffee with butter cream.

Coffee cupcake topped with a mild coffee butter cream,

Chocolate sponge topped with a rich, Chocolate Cream

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Choux buns filled with Cream Patisserie & topped with chocolate sauce

Peach and vanilla ice-cream topped with Melba sauce

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VEGETARIAN DESSERTS Strawberry and Lime Sorbert [SERVES FOR FOUR PORTIONS] 500g strawberries, 1 teaspoon grated lime rind, 30ml-lime juice, 30g icing sugar, and 2 egg whites.

METHOD Blend the strawberries, rind, lime juice, sifted icing sugar, and egg whites until smooth and creamy. Pour the mixture into a plastic container, cover with foil and freeze. Serve the sorbert in a large cocktail glass. First put few fresh strawberries cut in four lengthwise, in the glass, then scoop two balls of sorbert and garnish with a slice of a lime twisted and a whole srwaberry on top.

Summer Fresh Fruit Salad [SERVES FOR FOUR PORTIONS] 250g strawberries cut in half, 125g blueberries, 1 kiwi fruit sliced, half a melon cut in cubes, 30ml orange juice, 20g roasted flaked almonds, 20g chopped pecan nuts, 1 table spoon sunflower seeds.

METHOD Combine the strawberries, blueberries, sliced kiwi fruit, melon, orange juice, nuts and the sunflower seeds in a large bowl and mix gently. Note; fresh fruit salad can be prepared a day ahead, keep covered in a refrigerator. Add the nuts and sunflower seeds just before serving.

Fresh Figs with yoghurt [SERVES FOR FOUR PORTIONS] 8 fresh figs, 200g carton plain yoghurt, 2tablespoons golden syrup or honey, roasted almonds or pecan nuts .

METHOD Cut the figs into quarters and divide figs between 4 serving plates. Combine the yoghurt and the golden syrup or honey in a bowl and mix well. Pour the yoghurt mixture over the figs and sprinkle few roasted almonds on top.

Coupe Vegetarian Cut strawberries in quarters and macerate with sugar and brandy and place in coupes. Then garnish with a round scoop, each of vanilla and strawberry ice cream and sprinkle with roasted shredded almonds.

Coupe Dancer Style Place orange segments macerated with sugar in the bottom of the coupe, fill with lemon sorbet and decorate with orange segment and cherry.

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Coupe Wilder Mann Half fill a coupe with poached cherries. Then add few drops of Cointreau on top and place a scoop of vanilla ice cream. Decorate with whipped cream and sprinkle with roasted chopped almonds on top.

Coupe Calypso Place a scoop of vanilla ice cream and two scoops of strawberry ice-cream in a tall goblet, cover with a spoonful of chopped fresh fruits and pour over a little Amareto. Garnished with a rosette whipped cream and decorate with a glaze cherry and shredded pistachio on top.

Coupe Family Style Cut strawberries in halves and soak them in sugar and brandy, then fill half the coupe with the fruit and scoop two small balls of vanilla ice cream on top. Garnish with roasted flaked almonds and cut in half glazed cherries.

Coupe Moonlight Sonata Place fresh diced pineapple in the bottom of a tall goblet, and then scoop two balls of vanilla ice cream and coat with chocolate sauce, garnish with chopped glazed cherries and roasted chopped hazelnuts on top.

Strawberry and Lime Sorbet

Fresh fruit salad

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Fresh fruit salad with ice-cream

Fresh Fruit Salad with Honey-Yogurt Dressing

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HYGIENE KITCHEN HYGIENE Good correct kitchen practices and hygiene will help us to produce healthy food to our customers. The meaning of healthy food is that food is not contaminated with food poison bacteria.

CLEANLINESS The chef’s main responsibilities in the area of maintenance to ensure that the kitchen is clean and working in order and to prevent food poisoning, so good reasons exist for keeping the kitchen clean. Danger and cost effective. Dirt in cookers and cooker hoods, for example, reduce heat efficiency and raises fuel cost. Food in hotels and restaurants is a source of pleasure as well a biological necessity. Dirt, decay and bad smells are danger in kitchens because it can cause illness to a very large number of people. If the head chef is too busy too oversee the kitchen is clean and all equipment is in order a Sous-Chef and the head kitchen porter should see and ensure that necessary jobs are done quickly as possible.

Cleaning Routines Cleaning routines should be planned and scheduled. This will include cleaning the kitchen facilities [floors, cupboards, working tops, and cooking equipment]. Cleaning should be carried out in a regular order and at regular times. Routine washing down and other cleaning should not be done during food preparation times. So schedules must be flexible enough that unexpected spills and other incidents can be handled without delay. For good results train menbers of the staff the benefits of cleaning.

1 Attractive work environment 2 less chance of food poisoning 3 Customer satisfaction 4 less chance of prosecution 5 Increase profits 6 Job secure and earn more money on overtime and bonuses

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DOCUMENTATION Records help the head chef what needs to be done and the best time to do it.

All records must be kept in a file so when needed allows the supervisor and managers to check ongoing progress and the principles have been correctly applied. Therefore documentation has significance; regular recording helps to check the system is successfully working.

CHEMICAL CLEANING BACTERICIDE === destroys bacteria DETURGENT === removes grease and dirt assists action of disinfection DISINFECTANT ==reduces micro organisms SANITZER ======chemical that both cleans and disinfects STERILIZER ==== destroys all living organisms PROCEDURES METHODS OF CLEANING SIX STAGES OF CLEANING 1 PRE- CLEANING 2 MAIN CLEAN 3 RINSE 4 DISINFECTION 5 FINAL RINSE 6 DRYING DOUBLE SINK WASHING SCRAPE CLEAN. MAIN WASH- HOT WATER 55째c detergent, and brush.

DISINFECTANT RINSE-HOT WATER 82째c chemical disinfectant.

AIR DRY. MECHANICAL DISHWASHING PROCEDURE REMOVE EXCESS FOOD. PACK ITEMS IN OPERATE THE WASH CYCLE AT 49 TO 60째c OPERATE THE RINSE CYCLE AT 82 TO 88째c.

REMOVE THE RACKS AND ALLOW TO AIR DRY. HAZARDOUS PRODUCTS CHEMICALS SHOULD NEVER BE TRANSFERRED INTO UNMARKED CONTAINERS. LIDS SHOULD BE FIRMLY SCREWED ON AND SEALED. THERE SHOULD BE NO CONTACT WITH CONCENTRATED PRODUCTS. PROTECIVE APPROPIATE CLOTHING SHOULD BE WORM. CLOTHING SHOULD NOT BE CONTAMINATED BY CHEMICALS.

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PERSONAL HYGIENE The largest contaminator of food is the food handler via their hands. 15 per cent of food handlers will have, STAPHYLOCCOUS AUREUS on their hands, in addition to any pathogenic bacteria that they have picked up from handling new food.

PERSONAL APPEARANCE They should bath or shower before starting work.

Protective clothing is worm at all times.

Outdoor clothing is neatly stored away.

No jewelry is worm in a food area.

Fingernails are kept short with no nail varnish.

They do not cough or sneeze on the food.

All wounds are covered.

No Smoking in any food areas.

Report any illness before starting work.

They wash their hands before entering the food area and before touching any food.

Staff selection Ask if ever suffered from food poisoning in the last 2 months.

Have been on any foreign travel.

Assess the person for good personal hygiene.

Ask if ever had a basic course in hygiene.

EXCLUSION OF FOOD HANDLERS Food handlers with food poisoning symptom i.e. should be excluded from any job, which would expose food to risk of contamination.

Persons found to have the food poisoning organisms must not be allowed to engage food in food handling, until 48 hours free of any symptom signs.

When you visit a doctor with any complaints, tell him you are a food handler.

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STAPHYLOCOCCUS AUREUS ENTERS FOOD BY SNEEZING AND COUGHING. NOSE PICKING. HANDLING FOOD WHEN YOU HAVE A SEPTIC CUT. SMOKING. SCRATCHING YOUR HEAD. REMEMBER Careless food handling is one of the causes of bacterial contamination.

Bacteria being transferred from hands, mouth and nose or from cuts, scratches or boils.

N.B. Bacteria can collect under fingernails. Use a clean nylon nailbrush to clean them. Nail varnish may flake off and contaminate food.

COST AFFECTIVE HYGIENE The benefits of good food hygiene CUSTOMER SATISFACTION COMPLIANCE WITH THE LAW INCREASED SHELF LIFE OF FOOD GOOD WORKING CONDITIONS GOOD STAFF MORALE LOW STAFF TURNOVER LESS CHANCE OF FOOD POISONING HIGH RISK FOODS are foods, which all have a high protein content, and are intended for consumption without further cooking.

Cooked meat and poultry Meat products e.g. gravy and stock Dairy products Egg dishes Fish and shellfish Cooked rice CONTRIBUTING FACTORS FOR FOOD POISONING Preparation of food too far in advance.

Inadequate cooling.

Inadequate reheating.

Undercooking.

Contaminated canned food.

Inadequate thawing.

Cross-contamination.

Raw food consumed.

Improper warm holding 341

Infected food handlers Use of left-overs.

Extra large of food quantities prepared in advance.

MICROBIOLOGY Bacteria are single celled organisms found every where, they measure only 1/ 1000mm so can be seen under a nicroscope.

APPEARANCE OF BACTERIA UNDER A MICROSCOPE *COCCI SPHERICAL SHAPE *BACILLI ROD SHAPE *VIBRIOS COMMA SHAPE TEMPERATURE *Pathogenic bacteria are generally known to grow between 5-63°c *KNOWN AS DANGER ZONE *The best temperature for growth is 37°c *Listeria found in soft cheese can grow down to 1°c BACTERIAL FOOD POISONING, MAIN SOURCES AND SYMPTOMS SALMONELLA 80-90% OF ALL FOOD POISONING FROM EGGS, POULTRY AND HUMANS AND ALSO FOUND ON DOMESTIC PETS. SYMPTOMS; DIARRHOEA, VOMTING, STOMACH PAIN, HIGH FEVER. * CLOSTRIDIUM PERFRINGENS AVERAGE OF I000 CASES A YEAR FROM SOIL, INSECTS, ANIMAL INTESTINES, AND RAW MEAT REQUIRES PROPER COOKING OF STEW, GRAVIES AND LARGE JOINTS OF MEAT TRANSMITTED BY HANDS, EQUIPMENT AND CLOTHS. SYMPTOMS; DIARRHOEA, VOMTING IS NOT COMMON, STOMACH PAIN. STAPHLOCOCCUS AUREUS FROM HANDS, NOSE, THROAT, EARS, SKIN AND HAIR LAST FOR 7 HOURS BUT GIVES SEVERE VOMTING CAUSED BY POOR HANDLIG OF HIGH PROTEIN FOODS GOOD PERSONAL HYGIENE AND TEMPERATURE CONTROL.

BACILLUS CEREUS 342

RARE, COMES FROM RICE, STARCHES, CEREALS, DUST AND SPICES CAUSED BY POOR STORAGE AND CLEANLINESS OF GOODS NEEDS CORRECT STORAGE, COOKING AND REHEATING. SYMPTOMS; MAINLY VOMTING, DIARRHOEA. VIBRIO PARAHAEMOLYTICUS FROM SEAFOOD AND SHELLFISH LASTS 1-7 DAYS CAUSED BY UNDER COOKING OF SHELLFISH AVOID CROSS-CONTAMINATION. ESCHERICHIA COLI FROM HUMAN SEWAGE WATER AND RAW MEAT LASTS 1-5 DAYS CAUSED BY CROSS-CONTAMINATION AND SEWAGE WATERS AS A DRINKING SUPPLY HIGH STANDARDS OF PERSONAL HYGIENE ARE NEEDED. CLOSTRIDUM BOTULINUM FROM ANINMAL AND FISH INTESTINES, SOIL AND SEDIMENT CAUSED BY POORLY CANNED GOODS NOT TO USE BLOWN OR DAMAGED CANS SOURCE AND PREVENTIONS HANDS; Regular washing with bacterial soup.

BODY; Good personal hygiene.

CHOPPING BOARD; Separate boards, colour coded and easy to clean.

STORAGE; Separate raw foods from cooked food.

AIRBORNE; Covering food.

UTENSILS; Separate and kept clean.

PREPARATION SURFACE; Suitable material and use of sanitizer.

REFUSE AREA; Cleaned regularly and washing of hands after use.

CHEF`S CLOTH; Only use for handling hot dishes.

OPERATING TEMPERATURES The two main types of preservation are used.

REFRIGERATION, USUALLY 1-4 DEGREES CELSUIS. FREEZING, USUALLY -21 DEGREES CELSUIS. MONITORING TEMPERATURES 2 OR 3 TIMES DAILY RECORDED AND KEPT.

STORAGE OF FROZEN FOODS 343

Manufactured foods will be frozen below –23°c Food must be frozen fast.

Distribution vehicles should be refrigerated below –18°c Loading and unloading should be as short as possible.

STORAGE TIME, VEGETABLES AND MOST OF MEATS UP TO 12 MONTHS. PORK, SAUSAGES, FISH, BUTTER AND SOFT CHEESE UP TO SIX MONTHS. PRESERVATION BY THE USE OF HIGH TEMERATURES PASTEURIZATION; Is the treatment of the food for sufficient time to kill off the pathogenic bacteria but not the spores or toxins. Generally 72°c for 15 seconds [MILK] heat kills pathogens and bacteria.

STERILIZATION; The food is heated for sufficient time to kill off all viable organisms, generally 121°c for 3 minutes [ FOOD ]. HEAT kills all spoilage bacteria, pathogens and their spores.

ULTRA HIGH TREATMENT; Used for the production of long life milk, generally 132°c for 1-2 seconds. UHT MILK will keep for several months without being refrigerated.

PEST CONTROL Pests are any organism, which is detriment to humans, their activities or their environment.

REASONS FOR PEST CONTROL Prevention of contamination and food wastes.

Damage to the building.

Prevention of disease.

METHODS OF CONTROL Good prevention of entry into the building.

Removal of harborage materials near or around the building.

Good housekeeping to ensure no food is left out.

Do not leave kitchen waste uncovered in the out side bins.

Maintain a high standard of general cleaning.

Regular checks all food storage areas.

The removal of any water supply.

RODENTS 344

Rats or mice can enter to the building from a small hole not bigger than a diameter of a pencil. Once enter in the building is difficult to get rid of them because of their high rate of breeding. Rats and mice carry bacteria on their fur and feet, in their droppings and urine. Brown rats normally found in sewer drains, rubbish, soil, and food stores. Black rats found in ships and warehouse ports. Mouse in buildings. High standard of hygiene and food protection makes live less easy for rats and mice.

INSECTS The housefly can lay 600 eggs during her life span; the life depends upon the temperature but normally two weeks in warm weather. So there are reasons for control not to enter in our premises. CROSS CONTAMINATION. Fly screens on windows and doors help us to keep flies out. Never use insecticide sprays in a food area. Place ultra-violet tube lighting equipment and then kills insects that make contact. The dead fly or insect falls into a tray and careful cleaning the tray is necessary when the kitchen stops from production.

OPERATING TEMPERATURES TARGETS Action Level CHILLERS These should operate between 0-4°c Above 8°c Meat chillers between -1 to +1°c Above 5°c FREEZERS Freezers should operate below -21 degrees Celsius Above –15°c Ice-cream conservators should operate at -12°c [for maximum one week storage only] Above-15°c CHILLED DISPLAY UNITS These should operate below 5°c above 5°c Where food is displayed over 5°c above 5°c After for 4 hours it must be discarded HOT FOOD DISPLAYS Hot food temperature to be held above 65°c. Below 63°c Hot holding units to operate at 70°c Below 63°c COOKING AND REHEATING All hot food must be cooked at 72°c for 2 minutes.

All reheated food must reach 75°c minimum,[in Scotland 82 degrees Celsius].

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Washing one's hands, a form of hygiene, is the most effective overall way to prevent the spread of infectious disease.

PERSONAL APPEARANCE Protective clothing is worm at all times.

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Food safety management (HACCP)

New food safety legislation came into force on the 1st January 2006 in Wales. Under Article 5 of Regulation (EC) 852/2004, food businesses must put in place, implement and maintain a food safety management system based on Hazard Analysis Critical Control Points (HACCP) principles to ensure the food produced from their premises is safe to eat.

The extent and complexity of this system will depend on the nature and size of the business. Under the new regulation, the person responsible for developing and maintaining the food safety procedures must have received adequate training.

HACCP (Hazard Analysis Critical Control Points)

HACCP is a widely accepted food safety management system, which can be easily adapted to suit all types and size of food business. Its concept focuses on the prevention of food safety problems before they occur and is accepted by international authorities as the most effective means of controlling foodborne diseases.

Here are seven principles of HACCP: 1.

2.

3.

4.

5.

conduct a hazard analysis determine the critical control points (CCP) establish critical limits establish monitoring procedure to control the CCP's establish corrective action when monitoring indicates the CCP is not controlled 6. put in place procedures for verification/confirm that the HACCP is working effectively 7. retain documentation for all procedures and records

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Seven Principles of HACCP 1. Hazard Analysis

A “hazard” is anything which may cause harm to your customers.

There are three types of hazards:-

a. biological b. chemical c. physical a. Biological Hazards

Biological hazards include food poisoning bacteria such as Salmonella, E. coli and Bacillus cereus, which are hazardous because they can:survive inadequate cooking multiply to harmful levels in food given the right conditions spread from raw foods to ready to eat foods (cross contamination) b. Chemical Hazards Chemical hazards may be present on certain foods in the form of pesticides or cleaning residues. Chemical hazards may also arise from incorrect storage and misuse of cleaning chemicals or rodent bait. Not using food grade equipment may also contaminate the food. c. Physical Hazards

Physical hazards include contamination from foreign bodies like glass, wood, metal, hair, flies etc.

To identify all the hazards associated within your business, you may wish to consider what process steps are applicable to your business.

You will then need to think about the three hazards at each stage/process step of your operation.

Process steps: this is a stage in the business operation to produce a certain food.

You will need to think what stages are applicable to your business and either take a generic or specific approach to the foods you produce.

For example;purchase/receipt/collect delivery storage preparation cooking cooling storage 348

service 2. Critical Control Points (CCP’s) CCP’s are the stages of your process where the hazards must be controlled for the food to be safe to eat.

3. Critical Limit Critical limits are specified safety limits at your CCP’s, which separates acceptable (safe food) from unacceptable (unsafe food).

Critical limits are usually numerical values based on scientific finding.

Example: Critical limit for the storage of foods in a fridge.

5°c this is good practice but the food stored at this temperature is not critical 8°c this is the critical limit 10°c this has exceeded the critical limit and is potentially unsafe 4. Monitoring Monitoring procedures would need to be established to ensure hazards are controlled at CCP’s. Such monitoring activity may involve temperature checks, visual inspection and time recording.

5. Corrective Action Corrective action are procedures to be taken when monitoring (at CCP’s)has identified that the critical limit has been or is likely to be exceeded. Such action must either make the food safe or prevent its entry into the food chain.

For example, the fridge temperature is 100C. Your corrective action may state to; remonitor in one hour, relocate the food to another fridge operating at or below 80C, call the manager/owner, call the fridge engineer.

6. Verification This involves taking an overview of your HACCP based system to ensure it is working effectively.

It is checking that the checks already done are true and effective at controlling your hazards.

For example, Managers weekly checks and food sampling would be verification procedures.

7. Documentation A HACCP based system must have appropriate documentation to demonstrate it is working effectively. These will usually incorporate

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HACCP charts, work instructions, written procedures/policies, training records, monitoring records, sampling records, invoices, receipts etc.

Review To ensure the HACCP is working effectively, it is important to review the food safety system at regular intervals. This may be when there is a change of menu, a complaint, a new product, a new premise or a visit from the Environmental Health Officer.

It is good practice to review the system at least once a year.

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Why Clean and Disinfect?

If for no other reason – the law says that you must.

Regulation (EC) 852/2004 state that all parts of the food premises must be kept clean, and where necessary, disinfected.

What is the difference between Cleaning and Disinfection Cleaning is the process of removing dirt (e.g. food debris, grease, dust etc) Disinfection is the process of killing germs (e.g. bacteria and viruses) Cleaning on its own may produce a premise that looks satisfactory; however, without effective disinfection hazardous bacteria may remain.

Disinfection should be carried out as a separate process, after cleaning, as the presence of organic dirt reduces the effectiveness of disinfectants.

Cleaning and Disinfection Which cleaning chemicals should be used?

It is essential to use the correct cleaning materials.

Detergents or Degreasers are required to clean items or areas which are greasy or oily. These materials do not kill bacteria.

Disinfectants should be used on surfaces which come into contact with food or hands, and must be of a ‘food safe’ type. They kill bacteria but do not have cleaning properties. It is important to clean items or areas with detergent before using disinfectants.

Sanitizers are chemicals which have detergent and disinfectant properties. When used in food preparation areas they must be of a ‘food safe’ variety.

For advice on the most appropriate materials for your needs you should contact your supplier.

Care must be taken with the use of cleaning materials.

The manufacturer’s instructions must always be followed.

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Cleaning and Disinfection

Who is Responsible for Cleaning and Disinfection?

Whilst your staff may undertake the physical cleaning tasks, it is the responsibility of management to ensure that: Premises and their contents are capable of being effectively cleaned.

Enough staff are employed, and given enough time, to carry out the cleaning tasks effectively.

That those staff are suitably motivated, instructed, supervised and controlled.

That appropriate cleaning chemical, personal protective equipment and cleaning equipment are provided.

Cleaning Schedules A cleaning schedule will help you ensure that all aspects of your operation are covered by: allocating specific tasks to your staff; specifying what cleaning materials should be used and the method; specifying how often items/areas should be cleaned; specifying any safety precautions for staff.

SAFE COOKED MEAT PRODUCTION N Raw food, such as meat and poultry, may contain harmful bacteria that can cause food poisoning. If raw meat is not handled properly or cooked thoroughly then food poisoning may occur.

To reduce the risk of food poisoning, follow these simple guidelines for handling raw and cooked meat safely:

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Purchase You must ensure that the raw meat is purchased from a reputable supplier.

Storage Raw meat should be stored separately from cooked/ready to eat food. If this is not possible you must ensure that any cooked/ready to eat foods are stored above the raw meat. Ideally raw meat should be stored under temperature control.

Preparation Clean and disinfect the raw meat preparation area before you start. This area must be separate from any area in which cooked meat is handled.

Wash your hands before and after handling raw meat.

Cooking To cook meat safely so that E.Coli 0157, Salmonella and Listeria are killed, the centre of the meat must reach a core temperature of at least 72oC for 2 minutes or an equivalent temperature/time combination, or until the juices run clear.

Make sure your cooking equipment can achieve this consistently.

The cooking process must be monitored. You should record the core temperature of at least one item from every cook, using a probe thermometer. Wash and disinfect the probe after each use. Remember to check the accuracy of the thermometer regularly.

Equivalent core cooking time/temperature Temperature Time 60oC 45 minitues 65oC 10 minitues 70oC 2 minituess 75oC 30 seconds 80oC 6 seconds

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Cooling The cooked product should be cooled as quickly as possible in order to prevent the growth of food poisoning bacteria and then kept under refrigeration.

You should aim to cool the cooked meat within 1.5 hours. Remember: the smaller the joint, the quicker it cools..

Safe Cooked Meat Production Handling after cooking Clean and disinfect the cooked product handling area, which must be separate from any area in which raw products are handled.

Always wash your hands before handling cooked products.

Never allow raw foods or any other product, used utensil or tool, or surface likely to cause contamination, to come into contact with cooked foods.

REMEMBER: FOOD POISONING FROM COOKED FOODS OFTEN OCCURS AS A RESULT OF CROSS CONTAMINATION FROM RAW FOODS. Help available Your local Environmental Health Department will help you if you need advice on the safe handling of foods and on disinfectants.

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KITCHEN BRIGADE A kitchen chef is a person who cooks professionally for other people. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."

Chef de cuisine, executive chef and head chef This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.

Sous-chef The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is offduty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have several.

Expediter The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some

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operations this task may be done by either the executive chef or the souschef.

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

Station-chef titles which are part of the brigade system include: English

French

Description

Responsible for all sautéed items and their sauce. sauté chef saucier This is usually the highest stratified position of all the stations.

Prepares fish dishes and often does all fish fish chef poissonnier butchering as well as appropriate sauces. This station may be combined with the saucier position.

Prepares roasted and braised meats and their roast chef rôtisseur appropriate sauce.

Prepares all grilled foods; this position may be grill chef grillardin combined with the rotisseur.

Prepares all fried items; this position may be fry chef friturier combined with the rotisseur position.

Prepares hot appetizers and often prepares the vegetable soups, vegetables, pastas and starches. In a full entremetier chef brigade system a potager would prepare soups and a legumier would prepare vegetables. rounds Also referred to as a swing cook, fills in as needed tournant man on stations in the kitchen.

Responsible for preparing cold foods, including pantry garde salads, cold appetizers, pâtés and other charcuterie chef manger items.

Butchers meats, poultry and sometimes fish. May butcher boucher also be responsible for breading meats and fish. pastry pâtissier Prepares baked goods, pastries and desserts. In chef larger establishments, the pastry chef often supervises a separate team in their own kitchen or 356

separate shop.

Commis A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.

Kitchen assistants Kitchen assistants (often known as kitchen porters or kitchen hands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.

A communard is in charge of preparing the meal for the staff during a shift.

This meal is often referred to as the staff or family meal.

The escuelerie (from 15th century French and a cognate of the English "scullery") or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean.

European training

The training period for a chef is generally four years, consisting of first-year commis, second-year commis, and so on. The rate of pay is usually in accordance with the training status. Commis chefs are usually placed in sections of the kitchen (e.g., the starter (appetizer) or entrĂŠe sections) under the guidance of a chef de partie and are given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each section of the kitchen to learn the basics. Unaided, a commis may work on the vegetable station of a kitchen. The usual formal training period for a chef is two years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work fulltime in a kitchen as an apprentice and then would attend catering college on days off. These courses can last between one to three years. Once the chef has completed the fourth year in training, they usually graduate to demi-chef de partie or chef de partie.

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Uniform

CHEF APRON

The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron, (checkered) trousers (to disguise stains) and steel-toe- (or plastic-)capped shoes or clogs. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs. The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.

Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from face and neck down the body. The jacket is usually white to show off the chef's cleanliness, repel heat and is doublebreasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other. An apron is worn to just-below knee-length also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. Additionally bandages should be blue in order to more easily identify any that have fallen into food during preparation. Bandages on the hands are traditionally covered with rubber gloves.

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CHEF COAT JACKET CHEF HAT

CHEF TROUSERS

FROZEN FOOD AND STORAGE GUIDES Most people know that freezing is an excellent means of preserving many foods but there is a lot of information that you need to be aware of in order to eat frozen food safely.

Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and slows down most chemical reactions. Freezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing. Therefore it is common to stop enzyme activity before freezing, either by blanching or by adding chemicals.

Below is some useful information to help you make the most of frozen foods as part of a high quality, convenient and nutritious diet.

How does freezing preserve food?

When frozen, many changes in food which lead to it spoiling are prevented or slowed down considerably. For example, bacteria and moulds cannot grow in the cold of the freezer. When food is frozen much of the water is 'locked up' as ice which means that many other chemical changes in food are also slowed down.

How long can we keep frozen food for?

This depends upon the type of food and the storage temperature. Most foods obey the rule 'the colder the better'. Domestic freezers have a star rating indicating the temperature they are designed to operate at.

The freezer star ratings are as follows * Ice Box

-6°C

* * Ice Box -12°C

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* * * Ice Box -18째C * * * * Freezer -18째C

The fast freeze temperature in a Freezer is -26째C On the packaging of frozen food there is a guide stating how long the food can be stored using freezers of a given star rating.

As a guide here are some suggested maximum storage times at -18째C for a variety of foods.

Practical Storage Life in Months Months

/

15 18 15 18 15 12 18 18 24

VEGETABLES Broccoli Green Beans Brussels Sprouts Carrots Cauliflower Corn on the Cob Peas Spinach Potato Chips

MONTHS / Raw meat and meat products 12 10 10 6 6 2- 4 12

MONTH /

Beef joints, Steaks Beef mince Lamb joints, chops Pork joints, chops Sausages Bacon Poultry

Fish and Shellfish

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4 8 6 10 4

Oily fish (herring, salmon, mackerel, etc) White fish, cod, haddock, etc Prawns, lobster, crab Flat fish, sole, plaice, etc Clams, oysters

MONTH / OTHER FOOD 06

ICE-CREAM

These figures refer to commercially frozen products; food frozen at home is unlikely to remain of high quality for the same length of time.

Does that mean that frozen food stored for longer is dangerous?

No. Bacteria, some of which cause food poisoning, cannot grow at freezer temperatures so the storage life reflects the length of time the product is likely to remain in good condition. The products are usually labeled Best Before rather than Use By. Eventually, even well-frozen food will deteriorate and become unpalatable whilst still remaining safe to eat Is thawing before cooking necessary?

Always follow the manufacturers cooking guidelines. The purpose of thawing foods thoroughly before cooking is to ensure that during cooking the food is heated sufficiently to kill harmful bacteria. If the food is large (for example, a whole chicken or beef joint) and not defrosted prior to cooking it will remain uncooked in the centre whilst being burnt or overcooked on the surface. Many ready prepared foods can be safely cooked directly from the frozen state because the manufacturers have designed the cooking method to ensure that the food is properly cooked.

Can thawed foods be frozen again?

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You should never refreeze any food that has been thawed. As soon as it is defrosted it must either be used or disposed of.

What is the storage life of thawed foods?

Thawed foods should be treated as carefully as chilled foods, in other words kept in the refrigerator. Care should be taken to ensure that juices which are released during and after thawing do not drip onto refrigerator surfaces.

Therefore store thawed meats covered on a tray at the bottom of a fridge for no more than 24 hours unless manufacturers advise to the contrary.

What can consumers do to keep frozen food as fresh as possible?

There are simple steps that consumers can take to ensure that frozen food is of as high a quality and nutritious value as possible.

When shopping: 



Always buy frozen foods at the end of a shopping run and pack them together in insulated bags or boxes (available from most retailers).

Put in the freezer as soon as possible.

What can you do if your freezer fails?      

Don't Panic!

Keep the doors of the freezer shut.

Check that it is switched on at the mains.

Replace the fuse.

Call a service engineer - if the engineer is likely to be prompt keep the freezer door closed.

Depending on how full the freezer is, produce can remain frozen for 24 hours or more. The more full the freezer, the longer the contents will remain frozen.

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If the frozen foods have defrosted, remove them from the freezer and check their temperature close to the surface of each item. If it is warmer than the temperature of a refrigerator (-4°C) discard the products. If foods have thawed but are still colder than 4°C store them at the bottom of a refrigerator and use within 24 hours. Once fully cooked many foods can be frozen to be used within one month. Foods intended to be consumed frozen (such as ice cream) should be discarded.

If foods are still frozen and have not softened, turn the freezer to its maximum setting for 24 hours, before restoring to a setting which maintains a temperature of -18°C.

Freezers that sustain temperatures near zero degrees Celsius are capable of preventing food spoilage and bacterial growth. Take a reading of your freezer's temperature to know if it is getting cold enough.

Calculate the operating temperature inside a freezer by strategically placing a thermometer inside and waiting to take a reading. Thermometers are inexpensive and can be left inside the freezer permanently to allow regular temperature checks. This simple procedure will give you the peace of mind that your foods are being frozen

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Maltese cuisine Starters Stuffed Olives

Large green pitted olives filled with a piquant chopped anchovy, caper and breadcrumb mixture.

Beans with parsley, garlic and olive oil Large dried white beans previously soaked overnight simmered till cooked, dressed with finely minced garlic, chopped parsley and olive oil and served cold. Flaked canned tuna or salt cured tuna black olives may be added.

Artichoke Fritters Floured and fried artichoke hearts, previously poached with olive oil and garlic, dipped in a batter of flour mixed with parsley and salted anchovy or garlic and deep fried. Vegetable fritters are also made of slices of pumpkin, kohlrabi, zucchini, aubergine or long gourd as well as with cauliflower florets and even wedges of Roma or curly endive lettuce. The vegetables are usually raw though they may have been previously parboiled.

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Whitebait Fritters Fresh whitebait are dipped in a flour, chopped parsley and minced garlic mix and deep fried in small handfuls. Served with lemon wedges.

Bean Paste Or Dip Bigilla is a traditional bean paste. It is made with a type of dried broad beans called , similar to those used for Egyptian Ful Medames, which are soaked for 24 hours, rinsed, then boiled until they are very soft. The beans are subsequently mashed and mixed with salt, pepper, olive oil, crushed garlic and chopped parsley. Chili is optional. Usually served with traditional Maltese biscuits called Galletti or Maltese bread drizzled with olive oil.

Snails Snails simmered in red wine, Lacto (a local ale), with mint, basil and marjoram. Often served with Ajjoli .

Soup Dishes Maltese Fish Soup A rich fish soup, similar to broth in consistency, with plenty of garlic, herbs and tomatoes. Often served with rice.

Maltese Broad Bean & Pasta Soup A thick, rustic soup made with fresh broad beans, a form of pasta beads called kusksu (not to be confused with couscous, which in Tunisia is called Kusksi or sometimes Kusksu), and onions and tomato paste.Traditionally a spring favorite, since it is the time when one of its main ingredients, broad beans, are in season. The use of kusksu pasta beads give it a particular texture.

Maltese Vegetable Soup The start of many Maltese meals is soup. Traditionally minestra is a healthy, thick soup combining numerous fresh and dried vegetables and accompanied by a hearty, slice of crusty Maltese bread, This dish is eaten all year round, but usually preferable in Winter as a hearty, warming dinner.

Widow’s Soup Supposedly got its name from the tradition of neighbours donating products to poor widows living in their neighborhood. This dish is vaguely similar to minestra, a thick vegetable soup, but it is slightly thinner, and rounded off 365

with fresh white cheese lets which melt into the hot soup. Usually raw eggs are added at the end and when they coagulate, the soup is ready.

Maltese Broth A soup, similar to broths cooked in other countries. Contains a variety of vegetables. Also contains meat, with beef or chicken being the most commonly used. Served with different types of pasta. A dish which contains all the major food groups.

Pasta And Rice Dishes Maltese Baked Macaroni A baked dish made with macaroni, Bolognese sauce, egg, and various other ingredients varying according to family tradition including peas and bacon.

The macaroni is usually topped with a layer of grated cheese or bĂŠchamel that will melt during the baking process and aid in binding.

Maltese Ravioli The Ravioli is typically filled with ricotta and fresh parsley and covered with a simple garlic and tomato sauce garnished with celery and basil. This is served with freshly-grated Parmesan or Romano cheese. Alternatively spinach or minced meat is used as filling. In Gozo, Ravioli are filled with local Sheep’s Cheese. Traditionally Ravioli portions are sized by the number of individual ravioli, and always counted in dozens and half dozens. Ravioli can also be caramelized and served as a dessert.

Maltese Baked Rice Baked Rice is quite similar to (Baked Macaroni), however, it includes saffron as an additional ingredient and is placed in the oven uncooked with 2 cups (200ml) of water for every cup of rice.

Maltese Pastry-Covered Baked Macaroni Baked macaroni filled with a small amount of minced beef and sometimes with hard-boiled eggs. The macaroni is encased in pastry crust. It can be thought of as a sort of macaroni meat pie. Similar to the Italian Timpano.

The basic difference between Timpana and Baked Macaroni is the addition of the pastry cover.

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Pasta With Anchovy Sauce Spaghetti dressed with a piquant sauce of tomato paste, salted anchovies and garlic is fried till crisp. Often a supper dish.

Meat Dishes Beef Olives A thin slice of beef surrounding breadcrumbs, bacon, eggs and herbs.

Particularly tasty when braised in red wine. Also known as beef olives in English.

Rabbit Fried With Wine And Garlic Perhaps because the Knights of Malta – who could eat rabbit any time they chose and enjoyed hunting them for sport – prohibited the islanders from eating rabbit with the one exception of L’Imnarja, the feast of Saints Peter and Paul held at the end of June, or maybe because most Maltese families kept rabbits as courtyard animals destined for the pot, rabbit is very popular and one of the most well known Maltese dishes, one of the few served in restaurants. The rabbit, often previously marinated, is lightly browned with garlic and herbs, then simmered for several hours, ideally in a terracotta casserole, in red wine or in a rich tomato sauce. Restaurants usually serve it with potato chips and salad, though crusty local bread to soak up the rich sauces and a cooked green vegetable are more appropriate. Traditionally rabbit stew is served on spaghetti. The meal based on spaghetti with rabbit and rabbit stew is called “Fenkata” and for many it is the unofficial national dish. It is enjoyed to this day in the Buskett woods on the feast day of St Peter and St Paul.

Steamed Meat Since many Maltese meals begin with soup this was a way for the frugal Maltese cook to utilize the heat from the soup pot. Thin slices of beef (most often) are placed on an oiled plate and layered with the with garlic, chopped herbs like marjoram and parsley, and breadcrumbs or cooked spinach. The meat and filling layers, which must not be too many, are covered with a second plate or with greaseproof paper and the meat is left to cook gently and slowly till tender. A very healthy cooking method also used for cooking liver, Maltese Sausage or thin pork chops, and also for simmering fish fillets over an Aljotta.

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Stuffed Flank Beef or more usually pork flank with a pocket cut into it. The pocket is filled with a mixture based on minced pork, grated cheese and parsley bound with egg. The stuffed meat may be steamed, poached in broth or baked on a bed of potatoes.

Maltese Sausage Maltese sausage is typically made of pork, sea salt, black peppercorns, coriander seeds and parsley. Another version includes garlic. The plain version is dried whereas the one containing garlic is to be consumed fresh. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made.

Fish Lampuka or Dolphin Fish) Lampuki are perhaps Malta’s favourite fish. Better known outside of Malta as Mahi-mahi, dorado, or dolphin fish, the Lampuka has fine, white flesh with only a few large bones, and is found in abundance in the seas between Sicily and Tunisia.

It may be poached with rosemary and red wine; lightly pan-fried in olive oil and finished with garlic and vinegar or lemon juice and marjoram; it may be oven-baked in white wine and olive oil with tomatoes, onions, olives and capers or grilled and served with piquant sauce or cut into small filleted pieces and deep fried; best of all for many of Maltese it may be made into a surprising fish pie of many flavours with spinach or cauliflower, walnuts or chestnuts, capers, sultanas, hard-boiled eggs, herbs, and lemon zest, all enclosed in a short crust pastry.

Slow Braised Octopus Octopus, onions, tomato paste, olives, peas, bay leaves, walnuts and raisins slowly simmered in red wine. Many family variations exist: in one it is simmered in red wine, olives, tomatoes, black pepper and mint, in another with peas, tomatoes, lemon or orange zest, a bay leaf and a hint of curry powder. May be used as a sauce for pasta or served accompanied by Maltese bread.

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Salt Cod Stew Previously soaked salt cod simmered with chunks of potatoes and diced carrots, as well as onions, garlic, tomatoes, salted anchovies, raisins and nutmeg. The recipe may be changed according to the availability of seasonal vegetables. A winter version has pumpkin chunks and cauliflower florets and black olives along with the potatoes, onions and tomatoes and bay leaf and thyme are used for flavoring.

Baked Stuffed Mackerel Filled with a mixture of breadcrumbs, olives, salted anchovies and parsley and baked between layers of potatoes, onions and tomatoes sprinkled with salt and pepper, fresh marjoram leaves and olive oil.

Red Wine Braised Stuffed Calamari The filling is made of breadcrumbs, parsley, garlic and capers with sometimes a slice of hardboiled egg in the middle. The filled calamari are then gently stewed in red wine with sultanas and nutmeg. Usually served with boiled potatoes dressed with olive oil and chopped parsley.

Fresh Tuna Roll-Ups Thin slices of fresh tuna (or other large fish like Accola (amberjack), Denci (a large pink sea bream), Cerna (grouper) or Pixxispad (swordfish) are rolled around a filling of breadcrumbs, mint or marjoram, capers, olives, salted anchovy fillets and chopped hardboiled egg. The rolls are browned then briefly and very gently simmered in garlic scented olive oil deglazed with a little vinegar.

Grilled Sword Fish Steaks With Fresh Herb Topping Thick swordfish steaks are grilled on gentle heat and when just done they are topped with a mixture of chopped fresh herbs, lemon zest, capers and olives and drizzled with olive oil. Grilled fish is usually served with a crisp fresh salad or else with ratatouille.

Vegetables Beans With Mint And Garlic Dried broad beans are soaked overnight and then cooked with garlic and freshly chopped parsley. Dressed with oil and vinegar this dish usually accompanies fish dishes.

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Maltese Style Baked Potatoes Layers of medium thick potato rounds are placed on a bed of medium thick slices of onions, seasoned with salt, pepper and Fennel seeds or caraway or more rarely dried thyme, and almost covered in a half/half mixture of olive oil and water. Roast meats or game birds or meat stuffed vegetables like aubergine are usually cooked on top of these potatoes. The potatoes on top get a chewy dark skin while those submerged are meltingly tender.

Summer Vegetable Medley A summer dish of pan braised tomatoes, capers, aubergines and green peppers, often served as a side dish for grilled or fried fish, or cold on its own as a savoury summer’s lunch. Used also on pizza or pasta or on Maltese bread as a snack, or mixed with cold long grain rice and topped with canned tuna or hard-boiled eggs for summer rice salad. Kapunata is best home-made – traditionally large bowls of it were ever present in the fridge through the hot summer months. A relative of Sicilian caponata which also includes celery, pine nuts and raisins and uses tomato paste instead of fresh tomatoes.

Stuffed Vegetables The fillings for cabbage leaves, small courgettes (zucchini or marrows), artichokes, the two varieities of gourds used in Malta, potatoes, onions, curly endive, tomatoes, aubergines (eggplants) and green bell peppers range from ricotta, herbs and cheese, to ground beef with bacon, cheese, and parsley, to rice with cheese, garlic and olives, to fresh or canned fish like lampuki or tuna and to breadcrumb based fillings with cheese, olives and or capers and anchovy or garlic. These may constitute a one course meal.

Stuffed Round Small Marrows Or Long Pale Green Gourds Round pale green zucchini or courgettes, particularly delicious stuffed with minced beef, cheese and parsley or with ricotta and grated sharp cheese. The stuffed vegetable is subsequently baked or braised in tomato sauce or else cooked in chicken or meat broth. Sliced rounds may also be fried, and served hot or cold, or the marrows may be made into a creamy soup. They can also be made into fritters or fried vegetarian rissoles or patties. The long smooth skinned pale green gourd can be cooked in similar ways.

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Baked Stuffed Aubergines The aubergines are halved and some of the flesh scopped out leaving a shell.

The pulp is cooked with ground beef, tomato paste, garlic and onions and mixed when cool with egg and cheese. The shells are filled with this mix and topped with breadcrumbs mixed with grated cheese, dotted with butter and baked till crisp and crusty on top. May be baked alone but usually cooked on a bed of Maltese style baked potatoes as above.

Pumpkin Stew Sliced or diced orange flesh pumpkin cooked with onions, garlic, sultanas and mint, usually served with rice.

Sauces The word zalza usually denotes a sauce meant for use as a dressing for pasta, thus tomato sauce, with cooked ham on the bone, aubergine pasta sauce), a pasta sauce with calamari, though each has many variations according to family traditions. Sauces in the generally understood sense are few, the following are very popular: Bell pepper and caper sauce Vinegar sharpened stewed bell peppers with tomato paste, garlic and mint or marjoram, sometimes also black or green olives, capers and softened onions, most often used with fish.

Caper sauce Capers, olives, parsley and mint, with or without stewed fresh tomatoes, onions and tomato paste. Good with grilled fish like swordfish steaks.

Green Sauce Very green sauce of parsley, fresh breadcrumbs, garlic and filleted salted anchovies with either vinegar or lemon juice.

Garlic Sauce At least two versions exist. One is made by pounding softened Maltese Galletti, with basil, mint, parsley, garlic, capers, olives and anchovy fillets and diluting with oil, the other is made by mixing chopped fresh tomato pulp with large amounts of garlic, parsley and fresh or dried mint and olive oil.

Most commonly used as dip or sauce for snails or to accompany shellfish or octopus.

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Pastry Date Slices Date-filled, deep-fried pastries which are served piping hot from take-away stands. Some restaurants also offer them as desserts on their menu.

There also exist date-filled North African sweets with a similar name (makroudh, which is the singular form of the name meaning “rhombus”).

The Imqaret was chosen as the Maltese representative for Café Europe during the Austrian Presidency of the European Union in 2006.

Cheese Or Cream Filled Pastry Very similar if not virtually identical to the Italian cannoli. A tube-shaped confectionery of deep-fried crisp pastry stuffed with fresh ricotta and sweetened with pieces of chocolate and candied fruit. Eaten as a treat any time of day, and also offered after dinner. The candied fruit included in this snack, is also often used in a delicious type of colourful nougat. Also found as Cannoli with cream where fresh whipped cream replaces the ricotta Ricotta Or Pea Filled Pasties A popular snack for all Islanders, found at pastizzerias and most bars, pizzerias, and some restaurants and bakeries. Pasties are small, diamondshaped packets of flaky pastry stuffed with either fresh ricotta or a mushy pea mixture. Sometimes they are slightly spicy and made from shortcrust pastry. They have been likened to the Indian Samosas, just with a more neutral filling. Puff pastry variants are served at most restaurants, though tasting totally different.

Ricotta Or Pea Filled Pasties Qassatat Considered a “cleaner” alternative to pasties, these are made of light pastry traditionally filled with ricotta, peas, or spinach. Alternative fillings are increasingly becoming popular. Usually spanning the palm of a hand, smaller servings are used as finger food at functions.

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Eggs And Cheese Gozo Cheeselets These are small, round cheeses, made from sheep or sometimes goat milk, often served as part of a light lunch, or as part of a hearty dinner. These cheeselets come in four varieties, fresh , sun dried , salt cured or peppered .

The fresh variety have a smooth texture and a subtle, milky creamy flavour and are kept in their own whey in a similar manner to fresh Mozzarella. The sundried variety have a more definite, nutty almost musky, taste, and are fairly hard, but can keep for a long time without refrigeration. The pepper cured variety are covered in crushed black pepper and cured, after which they may be stored in oil, and sometimes pickled with the addition of vinegar. These last are the tastiest. and their sharp taste becomes more piquant the more they age. They also they develop a lovely crumbly texture.

The dried varieties are traditionally served with Galletti local type water biscuit and a glass of robust red wine.

Balbuljata Scrambled Egg Dish Eggs scrambled with tomatoes, onions, fresh herbs, corned beef (another ritish legacy) and grated cheese. There are also versions using broad beans or white cheeselet instead of the corned beef or simply omitting it.

Traditionally the grated cheese was an imported peppercorn studded sharp Pecorino or more recently a Cheddar cheese, though Parmigiano Reggiano is used these days.

Fresh Ricotta And Parsley Pie Open faced or closed short crust pastry pie with local artisan sheep’s milk ricotta, a sharp grated cheese and chopped fresh parsley bound with eggs.

Eggs With Fresh Broad Beans And Fresh Local Cheeselets) The beaten eggs are mixed with shelled broad beans and mint and the finished omelette is topped with fresh white cheeselet slices which melt on the omelette.

Pasta “Omelette” In Spanish Tortilla Style) Angel’s hair pasta cooked and tossed in cheese and butter, is mixed with eggs and shallow fried into a crisp coated two inch high savoury “cake”.

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Potato And Meat omelette Made with mashed potato mixed with small pieces of finely chopped cooked beef and green fresh onion tops bound with eggs and grated Cheddar cheese.

The thrifty Maltese way of making a tasty nutritious meal while making a little left over cooked meat go a long way.

Bread Maltese Bread A very crusty sourdough bread loaf with a deliciously soft inside which is the mainstay of a meal. It is a snack in itself served with simple local produce like fresh tomatoes or tomato paste, and peppered cheeselet. This type of bread proves extremely popular: most households have a loaf delivered daily including Sundays, while tourists specifically request it wherever they eat. There is also a low rise, less crusty and more compact bread called Ftira. Maltese bread is best eaten fresh but cooled off, as it loses most of its taste and crunchiness within a day. Even so, some people prefer to eat when it is straight out of the oven.

Malta’s Favourite Sandwich Two slices of crusty Maltese bread, or sometimes a very small whole loaf are rubbed generously with a juicy ripe local tomato cut in half, then drenched in olive oil, seasoned with salt and Malta ground black pepper and filled with one or more of the following items: canned flaked tuna, thinly sliced fresh onion, olives, basil, salted anchovy fillets, tiny Malta capers, fresh mint, sliced hard boiled egg, lettuce, small pickled vegetables, white beans, pickled onions. A truly memorably delicious and healthy meal in itself. Traditionally a portable lunch for shepherds and fishermen, it is today mainly eaten as on its own as a healthy snack, though restaurants may serve small pieces as a starter.

Water Biscuits Round hard dry white savoury biscuits rarely home made today but available commercially in smaller and larger versions. Frequently accompany premeal nibbles and dips like Bigilla. May be soaked to soften and used as a base for fish and vegetables or added to soups.

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Ftira Ftira is a low rise, ring shaped, small and less crusty loaf. It is also delicious filled with sardines or anchovies was a typical supper snack during Lent fast days, when eating meat was not allowed.

Sweets Maltese Easter Sweet Figolla This dish is an Easter-time favourite. It is a book-sized golden, icing-coated biscuit stuffed with a mixture of sweet ground almonds. Found in various shapes. The most traditional shapes are that of a lamb and that of a fish.

Other common shapes are Hearts, Ducks and Sirenes, and more recently Cars, Rabbits (Easter Bunny) and many more shapes that might appeal to children.

Turk’s Sweet This is a local variation of Halva most similar to the Greek or Turkish varieties.Usually containing ground almonds and often also containing chocolate.

Maltese Lent Sweets Kwarezimal is a biscuit that is consumed during the Lenten period. This is often home made or purchased from a caterer during Lent.

Maltese Bread Pudding Sweet made from stale bread which is soaked in water overnight to remoisten it, ad then mixed together with milk, cocoa, sugar, dried fruit and nuts. Sometimes liqueurs such as anisette or sherry are added. Commonly eaten all year round as a great way of using up leftover bread which has gone stale.

Maltese Honey Ring Honey or treacle rings made from a light pastry. They are often served in small pieces as an after-dinner accompaniment to coffee. Originally a Christmas delicacy but you’ll find them in most confectioneries all year round.

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Snacks Seeds And Nuts Salted savoury nibbles like dried pumpkin and melon seeds, crisp fried dried broad beans and dry roasted peanuts are served to accompany a glass of wine or beer.

Beverages Carob Syrup Considered to be very soothing for coughs and sore throats, this is also used drizzled on ricotta, ice cream or fresh fruit.

Chestnut And Cocoa Drink Traditional homemade drink of sweetened chestnuts cooked with cocoa, tangerine zest, cinnamon and cloves, normally drunk hot but can also be served cold. For many this drink is associated with Christmas.

Kinnie Kinnie is a non-alcoholic, mild and pleasantly bitter soft drink that is very refreshing. Made from a citrus fruit called Chinò and aromatic herbs, it is caramel in colour. Since 1984, a diet version (Diet Kinnie) has been available. In 1975, Kinnie was selected beverage of the year by the French organization ComitÊ International d'Action Gastronomique et Touristique.

Kinnie is a Trademark of FARSONS.

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Food

is any substance or materials eaten or drunk to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.

The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger."

Historically, people obtained food from hunting and gathering, farming, ranching, and fishing, known as agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry operated by multinational corporations using intensive farming and industrial agriculture methods.

Cuisine Preparation Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or combinations of flavors unique to that culture that evolves over time. Other differences include preferences (hot or cold, spicy etc.), and practices, the study of which is known as gastronomy.

Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Thai and Indian. Various cultures throughout the world study the dietary analysis of food habits. While evolutionarily speaking, as opposed to culturally, humans are omnivores, religion and social constructs such as morality, activism or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking.

Certain tastes are more enjoyable for evolutionary purposes while others are not.

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Taste perception Animals, specifically humans, have 5 different types of tastes: sweet, sour, salty, bitter and umami. As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable for evolutionary purposes Water, while important for survival, has no taste. Fats on the other hand, especially saturated fats, are thicker and rich and are thus enjoyable to eat.

Presentation It is known that when presented with food, the consumer "eats" first with their eyes, a universal psychological phenomenon. Food presented in a clean and appetizing way will encourage a good flavor, even if unsatisfactory.

I hope you enjoy these cooking recipes, including egg dishes, chicken , beef pork , pasta. , rice ,salads and others.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment. So food is an art and keep in mind when you are preparing food, follow the food safety instructions.

Whether you’re a professional chef, an aspiring culinary student, or just love to cook, you’re bound to find something you’ll love in this book

Head chef Nazzareno Casha

Nazzareno Casha Head Chef

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