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Across the continents

Try your hand at some exotic classical French preparations

COOL `CONTI' Continental recipes can taste refreshing on masala frazzled taste buds

Whipping up a thorough continental fare is no tough task. With the city opening up to international cuisine and most ingredients easily available, all you need to know are some basic methods. Try these classical French recipes that cannot go wrong for a weekend brunch.

Consommé Brunoise

Ingredients

Chicken stock: 1 litre
Lean chicken (minced): 100 gms
Egg white of one egg
White vinegar: 10 ml
Onion: 30 gms
Turnip: 15 gms
Celery: 15 gm
Carrots: 15 gm
Salt to taste
Cloves: 1 no
Bay leaf: 1 no
Peppercorn: A few

Method: Mix cold chicken stock, minced chicken, finely chopped carrot, turnip, celery and onions, crushed eggshell and egg white. Keep the mixture on high flame and allow it to boil. Stir the mixture till it is becomes fairly hot. Once the mixture comes to boil, simmer and keep for 40-45 min. Strain the mixture through a sieve lined with muslin cloth. Adjust seasoning. Garnish with finely chopped onion, carrot and celery and serve piping hot.

Chicken stroganoff with boiled vegetables and rice

Ingredients
Chicken juliennes: 20 gms
Coloured pepper juliennes: 5 gms
Boiled rice: 100 gms
Cream: 50 ml
Salt to taste
Pepper: 10 gm
Carrot: 1 no
French beans: 2 nos
Baby corn: 2 nos
Oil: 50 ml
Butter: 20 gm

Method: Heat oil in a pan on high flame. Add chicken and pepper juliennes and allow searing. Then, lower the flame and allow it to cook. Add cream to finish cooking. Adjust seasoning.

Cut batons of vegetables and boil them till they become tender. Strain, add butter and toss the mixture with salt. Arrange rice in a well shape in a plate. Put chicken in it and arrange boiled vegetables on the plate. Serve hot.

Pickled vegetable salad

Ingredients

Sliced carrot: 100 gm
Sliced cucumber: 100 gm
Cauliflower florets: 100 gm
Any other vegetable of your choice
Synthetic vinegar: 1 litre
Salt: 50 gms
Sugar: 50 gms

Method: Dissolve vinegar, salt and sugar well. Add the vegetables to the liquid. Put all the ingredients in a pot and cover it. Allow it to refrigerate for two days. The pickle is ready to be served.

(The writer is Executive Chef, ITC Kakatiya Sheraton and Towers)

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