Poached Fish (Sole Duglere)

Poached Fish
For 4 Portions

Ingredients

1. Tomato Concasse  : 180 gm.
2. Onion(chopped)   : 180 gm.
3. White wine   : 60 ml.
4. Fish stock   : 60 ml.
5. Fillet of sole   : 720 gm.

Method

• Make the court bouillon with white wine and fish stock.
• Now gently poach the fillet of sole.
• After the fish is poached keep it aside.
• To make the sauce, sauté the onions, add concasse, reduce it.
• Add the court bouillon and the chopped parsley.
• Thicken the sauce by adding roux.
• Check the consistency.
• Serve it along with the poached fish.
• garnish with parsley.

Fish Meuniere

Fish Meuniere
For 4 Portions

Ingredients

1. Fish fillets   : 8 No.
2. Seasoned flour   : To dust.
3. Salt, pepper   : To taste.
4. Lemon juice   : 20 ml.

Method

• Wash the fillets, pat dry and marinate it in salt pepper and lemon juice (30 minutes in a refrigerator) pat dry.
• Dust the fish fillets in seasoned flour.
• Shallow fry skin – side first and serve with beurre noisette and lemon juice.

Batter For Fried Fish

Batter For Fried Fish
For 6-8 portions

Ingredients

Recipe 1:

1. Flour   : 200 gm.
2. Salt   : To taste.
3. Water or milk   : 250 ml.
4. Oil   : 30 ml.
5. Egg whites stiffly beaten   : 2 No.

Recipe 2

1. Flour   : 200 gm.
2. Salt   : To taste.
3. Yeast   : 10 gm.
4. Water or milk   : 250 ml.

Method

Recipe 1

• Sift the  flour and salt into a bowl.
• Make a well , add the liquid.
• Gradually incorporate the flour and beat it to a smooth mixture.
• Mix in the oil .
• allow to rest and fold in the whites before service.

Recipe 2

• Sift the flour and salt into a bowl.
• Dissolve the yeast in a little of water .
• Make a well.
• Add the yeast and the liquid.
• Gradually incorporate the flour and beat to a smooth mixture.
• Allow to rest for an hour before using.

Fish

Fish

Classification

Fish can be classified into two basic categories:

1. Based on the fat content(oily is more than 3% and non oily is less than 3%).
2. Based on the skeletal structure.

Meats

To cook meat properly it is important to understand the structure of meat. Lean flesh is composed of muscles, which are numerous bundles of fibres held together by  connective tissues. The size of these fibres is extremely small especially in tender cuts or cuts from young animals and only the coarsest fibres may be distinguished by naked eye. The size of the fibers varies in length, depth and thickness and this variation will effect the grain and the texture of the meat.

Meats

The quantity of connective tissue binding the fibres together will have much to do with the tenderness and eating quality. There are two kinds of connective tissue, elastin which is yellow in colour and collagen which is white. The thick yellow strips that runs along the neck and back  of animals is an example of elastin. Elastin is found in muscles especially of older animals or those muscles receiving considerable exercise. Elastin will not cook and must therefore be removed before the meat is cooked or broken up mechanically by pounding or mincing. Collagen can be cooked as it decomposes in moist  heat to form gelatin.

The quantity of fat and its conditions are important factors in determining eating quality. Fat is found on the exterior and interior  of the carcass and in the flesh itself. Fat deposited between muscles or between the bundles of fibres is called marbling . If marbling is present in the flesh of meat, the meat is likely to tender, of better flavour and moist. Much of the flavour of meat is given by fats found in lean or fatty tissues of the meat. Animals absorb flavour from the food they are given, therefore the type of feed is important in the final eating quality of meat.

Extractives in meat are also responsible for flavour extractives are those parts which receive a good deal of exercise.  Shin, shank, neck and other parts receiving exercise will yield richer stocks and gravies and meat with flavour than the tender cuts.

Tenderness, flavour and moistness are increases if meat is hung after slaughter. The handing process is essential as animals muscles stiffen( rigor mortis). shortly after death. But after a time chemical action caused by enzymes and increasing acidity relaxes muscles and softens or tenderizes the meat. As meat continues to hang in storage, rigor mortis is lost and tenderness, flavour and moistness increases. Pork, lamb and veal are obtained from young animals so that toughness is not a significant factor and 3-7 days hanging should be sufficient according to the temperature.

Meat having a high protein content is valuable for the growth and repair of the body and as a source of energy.

Storage

 

• Fresh meat must be hung to allow it to become tender.
• The ideal storage temperature is usually between 34 F and 41 F.under hygienic conditions, safe storage times at temperature are

Pizza Dough

Pizza Dough
For 2 Portions

Ingredients

1. Flour   : 500 gm.
2. Yeast, fresh   : 30 gm.
3. Salt   : 1 tsp.
4. Sugar   : 1 tsp.
5. Water, cold   : 250 ml.
6. Water, warm   : 100 ml.
7. Olive oil   : 2 tbsp.

Method

• Combine the yeast & half the warm water.
• Leave to rest in a warm place for about 10 minutes or until foamy.
• Sift together 125 gm of flour and the salt.
• Make a well in the center of the flour.
• Add the remaining warm water, the cold water and oil to the yeast mixture and pour the liquid into the well.
• Gradually stir the flour into liquid until it is absorbed sift in another 250 gm. of flour.
• When the dough becomes too stiff to stir, form it into a ball with your hands.
• Transfer the dough to a lightly floured board.
• Knead it with your knuckles for 8 to 10 minutes.
• Sifting on to it as much of the remaining flour as is needed to make a silky and elastic dough.
• Place the dough in a lightly oiled bowl and brush it with oil.
• Cover the bowl with cling film or a clean kitchen towel.
• Leave to rise at room temperature until doubled in size.
• Knock back the dough with the knuckles to expel air.
• Lightly oil the baking sheet, or if using a pizza pan place it on a hot oven and allow it to pre-heat.
• Knead the dough for several minutes until it is elastic.
• Divide the dough into the number of portions desired .
• Keep covered until ready.

TO shape For a 12 inch pizza – 400  gm base/For cal zone - 250 gm base.

Mushroom Risotto

Mushroom Risotto

For 6 Portions.

Ingredients

1. Butter   : 120gm.
2. Chopped onions   : 120 gm.
3. Minced garlic   : 5 gm.
4. Bay leaf   : 1 No.
5. Sliced mushroom   : 480 gm.
6. White wine   : 60 ml.
7. Porcini mushroom power   : 10 gm.
8. Uncooked arborio rice   : 450 gm.
9. Chicken stock   : 1.44 ltr.
10. Grated parmesan cheese   : 60 gm.
11. Chopped parsley   : 30 gm.

Method

• In a 3 qtr. saucepan melt butter over medium- high heat.
• Stir in onions, garlic and bay leaf.
• Cook until onion is tender.
• Stir in mushrooms, cook.
• Stirring occasionally until mushrooms begin to brown .
• Stir in wine and porcini powder; cook 2 minutes.
• Stir in rice and chicken stock, bring to a boil.
• Cover, reduce heat to low.
• Simmer until rice is cooked and liquid absorbed.
• Stir in parmesan cheese and parsley before serving.

Pizza

A very popular Italian dish originating from Naples. In its simplest form it consist of a thin slab of bread dough, spread with a thick tomato purée, topped with Parmesan or Mozzarella cheese, seasoned with herbs and garlic, then baked in oven. There are countless varieties of pizza garnished with vegetables, olives, slices of smoked sausages, ham, anchovy fillets, seafood, etc. It could be served as a entrée, a savoury or snack.

Pizza

Ten Pizza Handling Suggestions

1. Keep product frozen at 0 degree or below until ready to use.
2. Remove desired amount of pizza dough from the freezer to begin thawing, making sure it stayed covered with a plastic or paper. This will prevent the dough from drying out and getting a skin.
3. Put a small amount of semolina in the bottom of the black pans. This will help keep the dough from sticking in the pan.
4. Remove thawed dough from the pan to dock. It is important not to let the dough get too warm before docking. If any of the pizza gets a crust on it, turn the crust side down when docking it in semolina.
5. After docking the pizza and placing it in the black pan, brush the edges approximately 1 inch with oil before putting the recommended amount of pizza sauce and cheese on the pizza.
6. At this point the pizzas can be put back into refrigeration for a slight retarding. It is recommended not to keep pizzas refrigerated for a long period of time.
7. if you don’t need to refrigerate the pizzas , you can top them approximately and let them proof for another 45 minutes to 1 hour.
8. It is not recommended for dough to proof over 2 hours. The more the pizza is proofed, the thicker the crust.
9. At this point the pizzas can be baked at the recommended time and temperature.
10. When the pizza comes out of the oven, let set for 2-3 minutes before cutting. The pizza will be better for serving.

Puttanesca Sauce

Puttanesca Sauce

For 4 Portions

Ingredients

1. Olive oil   : 85 ml.
2. Garlic, crushed   : 2 EA.
3. Chilli flakes   : Pinch.
4. Anchovy fillets   : 6 Fillets.
5. Tomato concasse   : 415 gm.
6. Black olives, sliced   : 165 gm.
7. Capers, chopped   : 1 tbsp.
8. Fresh orengano   : 1/4 tsp.
9. Parsley, chopped   : 10 gm.

Method

• Heat oil in pan and saute garlic and chilli.
• Drain anchovies in excess milk and add to the pan.
• Add tomato concasse and cook for few minutes.
• Add oilves, capers, and oregano and simmer for some time.
• Put the pasta, toss, season and garnish with parsley.

Cabonara

Cabonara

For 10 Portions

Ingredients

1. Olive oil   : 60 ml.
2. Pancetta ( bacon )  : 225 gm.
3. Eggs   : 3 EA.
4. Milk   : 720 ml.
5. Romano / Parmesan cheese   : 140 gm.
6. Salt pepper   : To taste.

Method

• Heat the olive oil and add bacon, saute until crisp.
• Beat egg yolks, milk and cheese seperately.
• Add milk-egg-cheese mixture to bacon and cook until smooth.
• Mix pasta and season it.

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