Continental EPISODE-1

2020-06-12T14:01:00.001+05:30

HEY GUYS HERE'S YOUR CHEF MAYANK AND TODAY I AM TALKING ABOUT THE CLASSICAL CONTINENTAL DISHES ....I AM VERY GLAD TO SHARE MY POST AS THIS IS MY FIRST BLOG..HOPE GUYS WILL ENJOY...!!!!!!

AS EVERYONE HAS HIS/HER UNIQUNESS WHICH THEY FOLLOW MAKE THEMSELVES DIFFRENT FROM OTHERS...AND I AM HERE U TO TELL HOW U CAN COOK NEW/OLD DISHES AND THOUGH CAN IMPROVE YOUR COOKING SKILLS..TODAYS TOPIC IS THE OLD SCHOOL STUFF WHICH I HAVE BEEN TAUGHT..SO I DECIDED THAT WHY SHOULD ONLY ME EVERYONE HAS THE RIGHT TO LEARN NEW SKILLS. SO BE READY TO EXPLORE ......

SO I HAVE DIFFRENT DISHES IN TODAYS MENU:-

MENU :-

Crème d Epinard

Poulet sauté aux Champignon

Pommes Layonnaise

Petit Pois ala Flamande

SO GUYS HERE ARE SOME DISHES WHICH I WILL BE DISCUSSING AND SHARING MY RECIPIE..

SO LET"S START WITH OUR DISHES:-

Crème d Epinard

INGREDIENTS

Item

QUANTITY

Spinach

450gm

Béchamel sauce

600ml

Cream

75ml

Salt and pepper

To taste

For Béchamel sauce

Milk

600ml

Refined flour

60gm

Onions stuck with a clove

100gm

Bayleaf

1 no

Butter

60gm

METHOD

Wash and shred spinach. Add salt and keep on a gentle fire. When the liquid starts oozing out of the leaves increase heat and cook briskly(with lid off) till done.

Remove from fire and pass through a sieve.

Prepare béchamel sauce. Add puree of spinach to sauce.

Pass through a medium strainer. Re-heat.

Remove from fire

Add cream and serve hot.

Poulet sauté aux Champignon

INGREDIENTS

Item

QUANTITY

Chicken (young)

1(about 1.5kg)

Jus-lie

300ml

Shallots

15gm

Butter

60gm

Button mushrooms

215gm

Salt and pepper

To taste

Parsley

A few sprigs

METHOD

Joint chicken as for all sautés.Put butter in a sauté pan over a fairly hot fire. Season chicken and place in the sauté pan (in the following order): drumsticks, thighs, carcass, wings, winglets and breast. Cook to a golden brown on both sides. Cover with a lid and cook in the oven till done. dress neatly in an entrée dish. Drain off fat from sauté pan.

Return to heat and jus-lie. Simmer for 3 to 4 minutes. Correct seasoning and skim. Pass through a fine strainer onto chicken. Add chopped shallots and mushrooms to fat and cook gently without discoloring. Drain extra fat. Add Jus Lie. Simmer for 5 minutes. Check for seasoning. Pour over pieces of chicken. Sprinkle with chopped parsley.

JUS-LIE

Chop chicken bones and brown in a little fat. Add chopped giblets and finely chopped carrot, onion, celery, bayleaf and thyme.Brown well.Mix tomato puree and stock.simmer for atleast 2 hours. Dilute cornflour in a little cold water.Pour into boiling stock,stirring continuosly until it re-boils.Simmer for 10 to 15 minutes. Correct seasoning. Pass through a fine strainer.

N.B. In all cases of sauté chicken, if chicken is not young and tender boil first before following recipe.

Pommes de terre lyonnaise

IINGREDIENTS

Item

QUANTITY

Potatoes

450gm

Onions

115gm

Parsley

A few sprigs

Pepper

a pinch

Salt

To taste

Fat

30gm

METHOD

Boil potatoes, peel and cut into rounds. Slice onions and fry till golden brown.Remove. Toss potatoes in fat. Add onions.Mix well. Remove and serve hot garnished with chopped parsley.

Petit pois ala Flamande

INGREDIENTS

Item

QUANTITY

Peas(in the pod)

1 kg

Carrots

450gm

Butter

60gm

Mint

One sprig

Salt

1 tsp

Castor sugar

1 tsp

METHOD

Shell and wash peas. Cook in the boiling salted water with a sprig of mint until tender(15-20 mins) Drain. Slice and cook carrots as for glazed carrots.melt butter and toss both vegetables together. Serve Hot.

SO GUYS THESE ALL WERE THE MENU FOR THE DAY AND I HAVE EXPLAINED ABOUT EVERY DISHS ITS INGREDIENTS AND ITS METHODS TO PREPARE ...I HAD MADE MY CONTENT THIS WAY BECAUSE I FEEL THAT IT IS VERY COMMON AND SOBER TO UNDERSTAND AS EVERY THING IS CLEARLY STATED .HOPE YOU ALL LIKE MY BLOG !!!!!!!
THANK YOU SO MUCH GUYS!!!!!!!!!

cook smart

Continental EPISODE-1

INGREDIENTS

METHOD

METHOD

METHOD

METHOD