Appetite de Globe

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...

Ingredients Potato 400 gm Parsley 25 gm Butter 50 gm White Pepper Powder 5 gm Salt 5 gm PROCEDURE 1.  Cut potato into noisette and soak in cold water. 2.  Par boil and shock nicely. 3.  In a pan add butter and toss par boiled potato with chopped parsley and seasoning nicely and serve hot.

Ingredients Fish fillet       200 gm Seasoning    5 gm Fish stock      1 litre Lemon         50 gm Potato           100 gm Parsley        50 gm Egg             1  Refiend flour 100 gm Bread Crumbs 100 gm Bay leaf 2 nos Pepper corn 5 gm PROCEDURE 1.  Poach fish in poaching liquor. 2.  Mash fish and add boiled and mashed potato. 3.  Flavour it with herb and season it. 4.  Shape them and dust with refined flour, dip in beaten egg and coat with bread crumb. 5.  Pan fry them and serve with tartare sauce and lemon wedges.

INGREDIENTS  Bread slice    100 gm  Lemon zest   10 gm  Parmesan      50 gm  Parsley          50 gm  Seasoning     5 gm  Garlic           50 gm Fish fillet     500 gm Butter            100 gm Lemon        2 Nos PROCEDURE 1.  Blend the breadcrumb with grated lemon zest, grated Parmesan, chopped parsley, salt and pepper. 2.  Season fish fillets. Pan-fry in a little oil for 2-3 minutes until just tender. Turnover and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.