Appetite de Globe

INGREDIENTS Butter     3 tsp Flour      2 tsp salt         1/2 tps Parsley   5gm Shrimp   250 gm Milk       1cup PROCEDURE 1. Preheat oven to 325 degrees . 2 .In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. 3. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. 4. accommodate all the fillets in one layer. Coat with cooking spray.  5. Pour white sauce over shrimp. Sprinkle with grated cheese. 6. Bake, uncovered, for 20 to 25 minutes.

INGREDIENTS Apple                                    500 gm Walnuts                                 100 gm Celery                                   100 gm Egg yolk                                 2 nos Olive oil/ salad oil                250 ml Salt                                       5 gm White pepper powder           5 gm Lettuce                                 100 gm ...

INGREDIENTS Prawns                  200 gm Spring onion         100 gm Mono sodium glutamate 5 gm Seasoning             5 gm Mushroom            150 gm Ginger                  25 gm Garlic                   25 gm Coriander Stem    50 gm Vegetable oil        50 ml Fish stock             1 litre PROCEDURE 1.  Slice button mushrooms and ginger. Chop garlic and coriander. Heat oil in a non-stick pan. Add ginger, garlic and sauté for a minute. 2.  Add mushrooms and sauté for a minute. Add stock and let it cook. Grind prawns with salt and black pepper powder to a fine paste. Transfer prawn paste into a bowl. 3.  Drop in small po...

INGREDIENTS Fish                        400 gm Refined flour         200 gm Soda water/ beer    300 ml Egg                        2 Nos  Seasoning              5 gm Vegetable oil          500 ml PROCEDURE 1.  Cut fish in goujons. Marinate it. 2.  Prepare a batter with flour, seasoning, soda water and egg. 3.  Dip the fish in batter and deep fry in hot oil. 4.  Serve crisp.

INGREDIENTS Milk                    800 ml Whole Egg          4 nos Egg yolk             4 nos  Vanilla Essence  5 ml Caster Sugar      400 gm PROCEDURE 1.  Beat egg whites in small bowl until soft peaks form, gradually add castor sugar (210 g), and beat until sugar is dissolved and it become a thick mass. 2.  Boil milk with vanilla essence and simmer. 3.  Take 2 table spoons and by using the space of the spoon make quenelles of meringue. 4.  Poach the meringue into simmering milk and remove with a slotted spoon and store. 5.  Make saucy textured custard by adding 8 egg yolks into the simmered milk (800 ml) with sugar (180 g). 6.  Serve in champagne saucer as custard sauce in base and quenelles of poached meringue on top.  

INGREDIENTS Tomato 600 gm Oniom 100 gm Carrot 150 gm Celery 25 gm Gartic 25 gm Leeks 25 gm Tomato Puree 150 ml Salt 5 gm White Pepper Powder 5 gm Parsley 5 gm Aubergine 100 gm Green Zucchini 100 gm Yellow Zucchini 100 gm Olive Oil 150 ml PROCEDURE 1 .  Mise en place for concasse: Blanch, deskin and deseed tomatoes. Deskin and finely chop garlic. Scarp and finely chop carrots. Finely chop celery and leeks. Peel and fine chop onion. 2.  Heat oil in pan and add bay leaf and pepper corn. Saute garlic, onion, celery and leeks. Add carrots sweat it for a while. Add blanched tomatoes and cook it with herbs. 3.  Simmer the sauce with tomato puree. A part of sauce can be pureed. 4.  Thinly slice aubergine, zucchini and tomatoes of same size. 5.  Marinate them with salt, pepper, herb and oil. Saute them. 6.  In an earthenware, spread tomato concasse at base, arrange slices of sautéed vegetables in the earthenware...