STRAWBERRY JAM TARTS

Jam Tarts

INGREDIENTS

1. Refined floor - 250g    
2. Butter (unsalted) -110g 
3. Water cold  - 60 ml
4. Salt - to taste
5. Strawberry jam

METHOD

Step 1:

Preheat the oven to 180°C . Grease a hole tart tin with butter.

Step 2:

To make the pastry, put the flour and salt into a large bowl. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs. 

Step 3:

Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for fifteen to twenty minutes.

Step 4:

On a lightly floured surface, roll out the pastry to ½ cm thickness. Use a round cutter to cut discs of pastry, slightly larger than the hole in the tin, then press one disc into each hole.

Step 5:

Spoon a  teaspoon of strawberry jam into each pastry case. Bake in the oven for ten to fifteen minutes or until golden brown. Remove the tarts from the oven and cool on a wire rack.

Tip:
  you can also Blind Baking the shell for 5  min or half done and add the jam and bake it once again for 10 minutes or till its full done.

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POULET SAUTÉ MEXICAINE

POULET SAUTÉ MEXICAINE

INGREDIENTS

1. Chicken -1kg
2. oil -60ml
3. Stock-150ml
4. Tomatoes -225gm
5. Capsicum -225 gm
6. Mushroom - 60gm
7. Butter -30gm
8. Salt -to taste
9. Pepper Powder -to taste

METHOD

1. Clean and joint the chicken
 2. Heat oil and sauté chicken pieces
 3. Add stock and one tomatoes chopped up. covered and cook gentle till chicken is tender, check for seasoning
 4. Dish the chicken. pour the sauce over . surround with grilled capsicum halves ( remove seeds) and mushroom. Garnish with remaining tomatoes chopped and toasted in hot butter

POISSON MEUNIERE

POISSON MEUNIERE

INGREDIENTS:

1. Fish-800gm
2. Lime-3no
3. Butter-50gm
4. Oil-20gm
5. Refined flour-100gm
6. Parsley-5gm
7. Salt-5gm/to taste
8. Pepper -3gm/to taste

METHOD:

• Clean and cut the fish in to fillet, marinate with salt pepper & lime juice.
• Dust in seasoned flour and cook in the mixture of butter & oil.
• When it is cooked remove and sprinkle the chopped parsley over the fish .
• Heat the remaining butter to brown stage, squeeze lime and pore the butter over the fish .

<Serve hot >

FISH FINGERS

INGREDIENTS:

1. Sea fish-500gm
2. Lime-1no
3. Salt-to taste
4. Pepper powder -to taste
5. Mustard powder -2gm
6. w sauce-5ml
7. Egg-1no
8. Bread crumbs -30gm
9. oil-30gm

METHOD:

• Fillet the fish and cut in to finger size piece.
• Prepare a marinate with salt,pepper,mustard powder,w sauce and lime juice , marinate the fish for 30 min.
• Coat with beaten egg and bread crumbs.
• Deep fry in boil oil ,till golden brown on all sides.
• serve with sauce .<Tartare sauce>

GRILLED FISH

Grilled Fish Plated with Buttered Vegetable

INGREDIENTS:

1. Small fish-500gm
2. Butter-15gm
3. Lime-1no
4. Pepper-5gm
5. Salt-to taste

METHOD:

• Wash and clean the fish in whole,wash again.
• Make gashes on the fish , season and smear with lime juice , keep for some time.
• Heat the grill, Grill on both both sides brush with butter.
• when brown on both sides,reduce heat and let the fish cook 5to15 min.
• plate it with buttered vegetables

BUTTERED VEGETABLE

BUTTERED VEGETABLE

INGREDIENTS:

1. Carrot-100gm
2. French Beans-100gm
3. Green Peas-100gm
4. Cauliflower -100gm
5. Broccoli-100gm
6. Salt-to taste
7. Pepper -to taste
8. Butter-30gm

METHOD:

• Peal and cut the vegetables in to batons,cauliflower and broccoli to be floret.
• Blanch separately in salted water till just done. And dip the vegetables in cold water and take the them out.
• Melt butter in pan , add vegetables and add seasoning to taste.
• Toss well and serve hot.

<can also be used for plating of Grilled chicken, Grilled Fish ...>

CHICKEN CUTLETS

cutlets

INGREDIENTS:

1. Potatoes -150gm
2. Chicken -300gm
3. Refined flour -15gm
4. Bread crumbs -50gm
5. Eggs -1no
6. Oil -100ml
7. Ginger -10gm
8. Garlic -10gm
9. Green chilly -15gm
10. Garam masala-5gm
11. Salt -to taste

METHOD:

• Cut and cook the chicken. Boil the potatoes and smash them.
• sauté chopped G.chilly and ginger garlic paste and add boiled chicken (minced), potato and garam masala and mix it well and check for seasoning .
• Make in to required shape and roll in flour egg wash and roll in bread crumbs and deep fry .

<Serve hot with sauce,...>

DOUGHNUTS or DONUTS

DOUGHNUT

INGREDIENTS:

1. Refined flour-200gm
2. yeast-7gm
3. salt-2gm
4. sugar-10gm
5. oil-50gm
6. Egg-1no
7. Chocolate -200gm

METHOD:

• Sieve flour,Dissolve yeast in a little lukewarm water with a pinch of sugar.
• Add the yeast mixture,salt,egg and water to flour and prepare soft dough . Keep cover until the dough rises to its double volume.
• Roll out the dough in to 1cm thickness,cut in to rounds of about 3inches diameter,cut off a small portion from the centre resemble a ring.
• Keep again covered for 15-20 min.
• Deep fry in hot oil.
• Melt the chocolate in a double boiler.
• Dip one side of the fried doughnut in chocolate and allow to cool.
• Do frosting in one side.
  
  

CHICKEN PIZZA

Chicken Pizza

INGREDIENTS:

For Base

1. Flour -225gm
2. Yeast-7gm
3. Sugar-10gm
4. Salt-5gm

For sauce

1. Tomato-250gm
2. Garlic -50gm
3. Tomato puree 100ml
4. salt -to taste
5. Oregano -10gm

For Topping

1. Onion-100gm
2. Capsicum -100gm
3. Mozzarella cheese -50gm
4. Chicken-150gm

METHOD:

• prepare soft dough with flour, yeast&sugar (Activated ),salt.cover it and keep it aside for 10-15 min till the dough is proved.
• Roll out the dough in to 3cm thickness for pizza base.
• poke some holes in the rolled out dough and bake it in 175 Celsius for 2 min.
• prepare the sauce by sautéing garlic ,then add blanched tomato,salt,tomato puree(Tomato ketchup by taste)
• spread an even coating of sauce on the base after baking.
• prepare topping with onion,capsicum,mozzarella cheese and boiled chopped chicken breast.
• After spreading the topping evenly,keep the pizza for baking again for 3mins.
• At last brush the sides of the pizza with butter.

BREAD ROLLS RECIPE

 

Bread Rolls brushed with butter

 

 

INGREDIENTS:

1. Refined Flour - 0.225
2. Yeast-0.007
3. Sugar -0.010
4. Salt-0.005
5. Fat[margarine]-0.030
6. Water-110ml

 

 

METHOD:

•sieve the flour and add salt,Activate the yeast with little lukewarm water and sugar. (If the water is too hot the yeast will die.

Adding sugar act as food for yeast .<never add salt in activating yeast cause salt kills the yeast>)
•Make a well in the centre and add dissolved yeast mixture sugar and remaining water to form a soft dough .
•cream the fat and incorporate in to the Dough .
•keep the dough under wet duster for 20mins for proving, perform a knock back then divided into even size (40gm) and prepare the desired shape.
•keep covered again for second proving , when ready give an egg wash and bake in a hot oven at 180 Celsius for 10-12 mins till it gets a golden brown colour.soon after taking out of oven brush with butter.