A British menu!!

APPLE SALAD

SCOTCH EGGS

PARSLEY POTATOES

BOILED CAULIFLOWER WITH HOLLANDAISE SAUCE


APPLE SALAD

BASE:lettuce
BODY: 40gms sliced, deseeded apple
DRESSING: ½ tspn oil + ½ tspn lime juice + salt + powdered sugar
GARNISH: paprika powder
SCOTCH EGGS

Hardboiled egg 1no
Sausage meat 50gm
Egg white ½ no
White bread crumbs 10gms
Chopped onions / shallots 10gms
Parsley chopped 1sprig
Oil to fry
Brown bread crumbs 30gms
PREPARATION:

Shell, boiled egg. Combine sausage meat, onions, parsley and white bread crumbs. Coat around the egg. Apply bread crumbs. Heat oil in a roasting tray. Put the egg in the hot oil and place the egg in a pre heated oven (180°C) for about 15 minutes, turning occasionally. When browned uniformly, remove from oven, place on an absorbent paper. Cut into ½ , serve with tomato sauce.
PARSLEY POTATOES

Potatoes 150gms
Salt to taste
 Pepper to taste
Chopped parsley 5gms
Butter 20gms
PREPARATION:

Wash and peel potatoes. Rewash. Trim the sides and cut neat dices. Boil in salted water until done. Drain. Melt butter; add potatoes, salt and pepper. Add in potatoes, toss for ½ minute. Serve hot as an accompaniment.
CAULIFLOWER WITH HOLLANDAISE SAUCE

Cauliflower flowerettes 75gms
Salt to taste
Butter 10gms
PREPARATION:

Boil cauliflower in boiling salted water till done. Drain, refresh. Roll in melted butter, top with hollandaise sauce.
Hollandaise sauce-

Egg yolk 1nos
Vinegar 15ml
Clarified butter
Bay leaf 1nos
Peppercorns (crushed) 3nos
PREPARATION:

Reduce vinegar, bay leaf and peppercorns completely. Add a tbspn of water. Remove bay leaf. Add to yolk in a bowl. Put the bowl over double boiler and whisk to form a sabayon. Incorporate melted butter into the sabayon whisking continuously to form a sauce. Pour over the boiled cauliflower.

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