Bake Sole Fish
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Ingredients:
| 1) |
1kg Sole fillets |
| 2) |
3 lemons |
| 3) |
30 gm garlic butter |
| 4) |
10 gm chopped parsley |
| 5) |
5 gm salt pepper |
| 6) |
1 litre fish stock |
| 7) |
150 gm white Roux (a mixture of wheat flour and oil) |
| 8) |
1 gm saffron |
| 9) |
300 gm Enoki mushroom |
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Method:
| a) |
Season fish with salt, pepper and lemon |
| b) |
Roll fish with garlic butter and chopped parsley, secure with satay stick |
| c) |
Sear fish on hot griddle till brown colour |
| d) |
Complete cooking by putting in an oven. |
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To make the gravy:
| I) |
Boil fish stock, add saffron, thickened with Roux |
| II) |
Season with salt pepper and lemon |
| III) |
Pour the gravy over fish |
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Grilled Spring Chicken Breast
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Ingredients:
| 1) |
10 pcs spring chicken breast |
| 2) |
0.5 litre cooking oil |
| 3) |
50 gm flour |
| 4) |
5 gm salt |
| 5) |
3 gm pepper |
| 6) |
0.5 litre chicken brown sauce |
| 7) |
0.1 litre cooking cream |
| 8) |
250 gm asparagus |
| 9) |
50 gm butter |
| 10) |
5 eggs (beaten) |
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Method:
| a) |
Season the chicken breasts with salt and pepper. Lightly rub chicken pieces with butter. |
| b) |
Dip chicken pieces in eggwash and coat with flour. |
| c) |
Heat oil in frying pan. Shallow fry the chicken till golden brown. |
| d) |
Complete cooking by placing chicken pieces in pre-heated oven at 180 degrees Celsius for 15 minutes. |
| e) |
To make the sauce, boil the chicken brown sauce, add thyme, bay leaves and crushed black pepper. Thicken with cooking cream. |
| f) |
Lightly saute asparagus and place on plate. |
| g) |
Place cooked chicken pieces on asparagus and pour the herb brown sauce on to the poultry |
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Lamb Leg Roll
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Ingredients:
| 1) |
1 kg boneless leg of lamb |
| 2) |
30 gm chopped garlic |
| 3) |
3 gm paprika powder |
| 4) |
5gm rosemary |
| 5) |
5gm salt |
| 6) |
3 gm pepper |
| 7) |
0.15 litre of cooking oil |
|
 |
A |
| 8) |
50 gm chopped shallots |
| 9) |
250 gm red cabbage |
|
 |
B |
| 10) |
0.5 litre lamb juice ie lamb stock |
| 11) |
0.1 litre of cooking cream |
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Method:
| a) |
Combine all the ingredients A with the lamb. Season, roll and tie the leg of lamb with butcher string. |
| b) |
Roast leg of lamb in oven for 35 minutes at 170 degrees Celsius. |
| c) |
Bring to boil lamb stock and add sautéed garlic and shallots. Thicken with cooking cream. |
| d) |
Sauté red cabbage in a frying pan with a dash of oil and artfully arrange on plate. Slice of lamb roll and place on top of red cabbage. Pour sauce over meat. |
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Pasta with Tomato Sauce
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Ingredients:
| 1) |
3 kg chopped tomatoes |
| 2) |
250 gm chopped onions |
| 3) |
2 large cans of tomato paste |
| 4) |
1 litre chicken stock |
| 5) |
2 pcs bay leaf |
| 6) |
1 bundle basil leaf |
| 7) |
1 tsp oregano |
| 8) |
500 gm fettucini |
| 9) |
25 gm chopped garlic |
| 10) |
25 gm grated parmesan cheese |
| 11) |
5 gm chopped parsley |
| 12) |
10 gm unsalted butter |
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Method:
| a) |
Sauté onions, chopped tomatoes and tomato paste for a few minutes. Then add herbs and chicken stock and allow to simmer until desired thickness is achieved. |
| b) |
Add cooked pasta to a pan and sauté with garlic, onion and parsley. |
| c) |
Place pasta on plate and pour tomato sauce over it and grate some parmesan cheese over it. Garnish with fresh basil leaves. |
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PRESIDENT'S MESSAGE
