Selasa, 23 Jun 2009

Prawn - 60 gm
Red Snapper (cube) - 60 gm
Butter - 150 gm
Water/fish stock - 1 liter
Potato (dice) - 250 gm
Onion (chopped) - 150 gm
Flour - 70 gm
Milk - 500 ml
Heavy Cream - 70 ml
Seasoning - to taste

1. Steam or boil prawn and red snapper in a covered until cooked.
2. Strain the broth through a filter or cheese cloth and reserved it.

Prawn shells - 200 gm
Mirepoix - 300 gm
Butter - 100 gm
Garlic (chopped) - 2 cloves
Tomato Paste - 3 tbsp
Prawn or fish stock - 2 litre
Flour - 100 gm
Heavy Cream - 60 ml
Prawn (peeled & deveined) - 200 gm
Sachet d' pieces - 1 piece

1. Saute the garlic and prawn shells in hot fat until they turn a bright red or pink.
2. Add the mirepoix and allow it to sweat.
3. Add the tomato paste, cook until the tomato paste lightly caramelized (a process known as 'pince')
4. Add the flour and cook until the flour well cooked.
5. Add the stock and sachet d'pieces and simmer for approximately 1 hour, skim the surface as necessary.
6. Checked the flour as the soup develop, remove and discard the sachet d'pieces when the flour extraction is reached.
7. Strain through a chinois, pressing the solids well to extract the liquid. Reserved the liquid.
8. Puree the solids and return them to the pot.
9. Reincorporate the liquid until the proper consistency is achieved.
10. Strain through a fine sieve or cheesecloth. Add the cream and adjust the seasoning.
11. Dice the prawn, saute and add into the soup.

Carrot - 200 gm
Potato - 120 gm
Onion (sliced) - 80 gm
Bay leaf or sachet d pieces - 1 pieces or sachet
Butter - 60 gm
Cream - 60 ml
Seasoning - to taste

1. Sweat the carrot, potatoes and onion in butter
2. Add in stock, bay leaf or sachet d pieces and bring to full boil, establish a gentle simmer.
3. Simmer until all ingredients are soft enough to puree easily.
4. Adjust the flavour as the soup develops, remove the bay leaf/sachet d pieces
5. Strain, reserving the liquid, puree the solid and return them to pot.
6. Gradually reincorporate the liquid until the soup reaches the consistency.
7. Add the cream and adjust the seasoning.

Button Mushroom (sliced) - 250 gm
Onion (sliced) - 100 gm
Butter - 30 gm
Chicken stock - 750 ml
Bay leaf (optional) - 1 piece
Cream - 80 ml
Flour - 80 gm
Seasoning - to taste

1. Sweat the cauliflower and onion in the fat.
2. Dust with flour and stock out the roux.
3. Add the chicken stock and bring to a boil.
4. Establish a simmer.
5. Add the bay leaf.
6. Cook the vegetables until tender.
7. Discard the spices when the proper flavor is reached.
8. Strain, blend and reincorporate the liquid to the proper consistency.
9. Simmer again for 10 minutes and add in cream and adjust seasoning.
10. Garnish with parsley leaves.

Chicken stock (remoillage) - 1.5 litre
Chicken meat (minced) - 150 g
Mirepoix (minced) - 100 g
White egg - 1 no
Tomato paste (optional) - 1/2 tbsp
Onion brulee - 1/2 no
Bay leaf - 1 no
Salt - to taste

1. Place minced chicken meat, minced mirepoix, egg white and tomato paste in a bowl
2. Mix the ingridients together untill well combined.
3. Make the ingridients in a round shape and place in the suitable stockpot or steam kettle.
4. Add cold chicken stock above the level of the ingridients and put bay leaf.
5. Simmer slowly until the soup become a clear broth. Skim the scum.
6. Add in onion brulee to give colour and flavour to the soup.
7. Srtain the soup with using cheese cloth.
8. Before serve garnish the soup with julienne carrot, leek and chicken.

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