Continental EPISODE-1

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!!!!!!!!!