HOW TO MAKE Apple barbarian

Apple barbarian

Sr. no         INGREDIENTS      QTY        UNITS

1.                 Red apple                    1           no.

2.                 green apple                  1           no.

3.                  gelatin                          2          tsp                                 

4.                  lemon                           1           no

5.                  whipped cream             2         cup.

6.                  sugar                            1 ½     cup

7.                  Geiger                          2          tsp

8.                  mint leaves                    4           no

Methods:

1.       Cut the red apple, green apple into juice mix it with lime juice and sugar in a chiller .

2.       Soak the gelatin in water.

3.       Mix the melted gelatin with cream and add the chop grinner.

4.       Mix the mixture with the apple and set the mixture in the apple and set the mixture in the bowl and refrigerate it.

5.       Continue with the mint leaves.

QUALITY STANDERDS:

COLOR: white.

TEXTURE:  soft.

GARNISH: mint leaves slice of apple.

SERVING SUGGESTIONS: serve hot.

Escabeche of chicken legs

Sr. no       INGREDIENTS        QTY     UNITS

1.                  Chicken legs                4           no.

2.                  Red chilies                   5           no

3.                  Olive oil                     30         mil

4.                  Onions                       75         gms

5.                   Cilantro                     1           bunch

6.                   Paprika                    50          gms

7.                   Lemon juice              2            no.

8.                  Salt                        To taste

9.                    Pepper                   To taste

10.                 Red pepper                 2          no.

                                                              

Method:

1.       Clean chicken legs and marinate with paprika and salt.

2.       Deseed fresher red chilies and chop, olive oil, lemon juice and together.

3.       Pour half mixture on chicken legs and put in chiller.

4.       Pan pry(or) bake the marinated chicken legs and serve hot with salsa.   

ROASTED MEDDITERENEAN MULLE   CHERRY TOMATOES AND OLIVE

                                                

Sr. no       INGREDIENTS        QTY     UNITS

1.                   Fish                          250       gms

2.                  Olives                        50         gms

3.                   Lemon                        2         gms

4.                   Cherry tomatoes       200       gms

5.                   While wine                75         gms

6.                    Garlic                        30        gms

7.                    Rose marry                30        gms

8.                    Red onion                   50       gms

9.                    Olive oil                      2         gms

10.                  Button oil                   2         gms

11.                  Mustard paste            1         gms

12.                  Salt                         to taste.

13.                  Pepper                   to taste.

Method:

1.       Debone fish and clean thoroughly.

2.       Marinate fish with salt. pepper, lemon juice .

3.       Olives, white wine. English mustard paste. Rosemary chopped garlic.

4.       Put the marinated fish in chills for 15-20 min.

5.       Prepare the  source with given ingredients.

6.        Take out the marinated fish from chiller.

7.       Take a pan melt butter and the prepared sauce and sauté.

8.       Add the marinated fish to sauce and sauté till done.

9.       Adjust the seasoning.

SauceL(method)

1.       Cut the cherry tomatoes  into  halves chop garlic and red onions.

2.       Chop rosemary.

3.       Melt  butter in a pan. add all the chop ingredients and sauté.

4.       Add white wine, olive oil and sauté

5.       Add just the seasoning and check the seasoning and check the consistency.

QUALITY STANDERDS:

COLOR: Light prowler 

CONSISTENCY: soft.

TEXTURE: soft.

GARNISH: Spring of dill leaves.  . 

SERVING SUGGESTIONS:  hot . 

RED SNAPPER IN POPULETTE

Sr. no  INGREDIENTS      QTY   UNITS

1 .           Butter                      30        gms

2.            Leeks                       3         gms

3.            Fanned                     4         gms

4.            Carrots                     3         gms

5.            Celery                      3

6.            Red bell pepper        3         gms

7.            Red snapper fillet      500     gms

8.            Salt & pepper       to taste

Methods:

1.       Cut six heart shaped pieces of parchment paper.

2.       Toss the vegetable and place in parchment paper pockets.

3.       Place the portion of red snapper on each portion of vegetables.

4.       Top each portion of fish with basil butter

5.       Seat the pockets.

6.       Place it at 45 of for 8-10 min

7.       Remove from oven and serve immediately .

QUALITY STANDERDS:

COLOR: Golden brown.

CONSISTENCY:

TEXTURE: soft. Dry

GARNISH: Celery chop. 

SERVING SUGGESTIONS: not.