This month Rasa Kema presents to its readers a gourmet meal with the compliments of French chef Jean Pierre of the le palace team.
Le palace, situated at No.79. Gregory's Road Colombo 7, specialises in health food using natural market fresh produce and high quality herbs and ingredients.
Jean Pierre's menu for the month consists of many 'le palace' specialities. Their unique "soup-in-a-bun" is a delicious soup preparation served inside a bun. The appetiser, a combination of camembert cheese is deep fried to perfection.
The main meals are served with a variety of vegetables garnished to please the eye.
Each dish is served with a red or white wine during the meal.
Jean-Pierre's bread basket is a "palace" speciality. With a variety of toasts and slices in different flavours of garlic and cheese and onion, the breads must be served hot.
Russell de Silva, whose input has combined with the expertise of Jean. Pierre insists that the palace cuisine is devoid of any hint of pork or beef.
Having acquired a reputation among discerning guests for their 'gourmet' cuisine, le palace takes pride in presenting its dishes with only the best of local herbs and other ingredients.
Ingredients:
Sweet butter 75g
medium onions, coarsely chopped 4
All-purpose flour 50g
Salt 5g
White pepper 2g
Milk 750g
Heavy or whipping cream75g
Freshly grated aged cheddar cheese 50g
Method
In a large saucepan, heat, (50g) butter, add onion and saute 10 minutes,
until softened but not brown.
Transfer to a food processor or blender, process 1 to 2 minutes until pureed
and smooth; set aside.
In the same saucepan, melt remaining butter; stir in flour, salt and pepper
until blended. Gradually add milk, whisking constantly until mixture is
smooth. Bring to a boil and cook, whisking, until mixture is thickened.
Whisk in pureed onion and heavy cream. Cook about 2 minutes longer to heat
through.
Ladle into hot soup bowls. Sprinkle cheese over surface of each bowl of
soup and put under grill to start cheese melting.
Makes 6 to 8 servings.
Ingredients:
Pieces chicken, legs or breasts, 2-3lb (1-1.5kg) 4
All-purpose flour 50g
Sweet butter, melted 75g
Celery salt 5g
Paprika 5g
Salt 5g
Curry powder 2g
Dried oregano leaves 2g
Freshly ground black pepper 2g
Sliced cadjunuts 175g
Sour cream 250g
Fine dry breadcrumbs 45g
Soft sweet butter 15g
Method
Preheat oven to 350 F (180C)
Dredge chicken with flour. Combine melted butter, celery salt, paprika
salt, curry powder, oregano, and pepper. Coat chicken with seasoned butter.
In a shallow baking dish, arrange in a single layer. Sprinkle with cadjunuts,
cover and bake in oven for 45 minutes. Uncover.
Pour pan dippings into a bowl. Skim off fat. Combine 1/4 cup (50g) drippings and sour cream; mix well. Pour sour cream mixture over chicken.
Rub soft butter into breadcrumbs. Sprinkle over sour cream. Bake, uncovered, 19 minutes longer, until cadjunuts and crumbs brown and chicken is tender.
Makes 4 servings.
Ingredients:
Camembert or Brie 500g
Eggs, lightly beaten 2
Water 25g
Fine Breadcrumbs 25g
Vegetable oil for deep frying
Method
With a sharp knife cut cheese into 12 equal wedges; chill 15 minutes.
In a bowl, combine eggs and water, mix well. Dip cheese wedges in egg mixture, let excess drain off, then roll in breadcrumbs. Repeat this process once more and chill 1 hour untill firm.
In a deep fryer or large skillet, heat oil to 375 F (190C). Fry cheese wedges, a few at a time, 2 minutes, or until golden.
Drain on paper towel. Transfer to a warm platter and serve with tomato Coulis or with Chutney or Raspberry Jam.
Makes 12 appetizer servings
Ingredients:
Sole fillets, cut in finger length pieces, about 1*2 Inches (2.5
* 5cm) 500g
Olive oil 50g
Lemon juice 25g
Chopped parsley 15g
Clove garlic, finely chopped 1
Dried rosemary leaves 5g
Dry mustard 5g
Salt 2g
Freshly ground black pepper 1g
Can (50g) anchovy fillets, drained and finely chopped 1
All-purpose flour 125g
Eggs, lightly beaten 2
Vegetable oil 250g
Lemon wedges
Tarter sauce or Creole sauce
Method
Place the fish pieces in a shallow dish.
Combine olive oil, lemon juice, parsley, garlic, rosemary, mustard, salt, pepper and chopped anchovies. Spoon over sole pieces; cover and marinate in refrigerator at least 1 hour, overnight if possible.
Remove fish from marinade. Roll each piece in flour and dip in beaten eggs. Refrigerate until just before cooking.
In a small skillet or saucepan, heat oil for deep frying. With tongs add fish pieces a few pieces at a time. Deep-fry 3 to 4 minutes, until fish is golden brown and flakes easily with a fork.
Remove with slotted spoon, drain on paper towel, serve immediately with Tarter Sauce or Creole Sauce and lemon wedges.
Makes 4 servings.
Ingredients
Meringue
3 egg whites
160 gr sugar
15 gr corn starch
Method
Pre-heat oven to (1200c). In a bowl beat egg whites about 4min. until stiff. Gradually add sugar. Continue beating mixture about 5mn.until satiny and glossy.
Scoop meringue into pastry bag fitted with a 1/2 inch plain tip.
Starting from the outside pipe a spiral design small ring and fill up in centre. Bake in oven for 1hr. turn oven off and leave Meringue in for 30 mn or overnight until dry.
Take four pieces meringue and layer each one until ice cream (vanilla, chocolate)and serve with a sauce.
Ingredients:
Green lettuce 100g
Iceberg lettuce 50g
Iceberg purple lettuce 50g
Curly endive 50g
green pepper 2
Tomato 2
Chicory 50g
Chopped parsley 20g
Chopped garlic 10g
Chopped onion 10g
Thin sliced cucumber
Fresh dill 15g
Lemon juice 2
5 table spoon perfect dressing
Ingredients
Crumble Pie Paste
625 gr Flour
20 gr Sugar
3 gr Salt
1 gr B Soda
250 gr Cold Butter
l egg
Juice of 1 lemon
120 gr Water
Method
In a large bowl combine flour, sugar, salt and baking soda. Mix well. With pastry blender, cut in butter until mixture is crumbly.
In a measuring cup combine egg and lemon juice, beat well then add water to egg mixture to measure 120 ml.
Pour over flour mixture and stir until a ball of dough starts to form.
Turn out onto floured board divide into 3 portions. Shape into bowl and wrap in plastic wrap and store in cool place until 1 hour before use.
Ingredients
750 gr thinly sliced peeled apples
85 gr Finely packed brown sugar
3 gr Ground cinnamon
1 gr Salt
150 gr Raisins
Ingredients
65 gr Rolled oats
65 gr Flour
25 gr 100% bran cereal
65 gr Brown sugar
65 gr Cold sweet butter
25 gr Cadjunut pcs.
Method
Roll out pastry and fit into a 23cm trim. Overhang about 2cm from edge. Fold under, press into a high edge and flute.
In a large bowl toss together apple slices. Combine brown sugar cinnamon and salt and stir into apples.
Pre-heat oven to (22OOc) Meanwhile prepare topping in bowl combine rolled oats, flour bran cereal and brown sugar with a pastry blender. Cut in butter until mixture is crumbly. Stir in cadjunuts . Spoon apple mixture into pie shell spreading slices around the edge and moulding them slightly in the centre. Sprinkle evenly with crumble topping.
Bake in oven for 15 minutes. Reduce heat to 1900 and continue Baking for 30 to 35 minutes or until apples are tender and crust is golden let cool on rack.
Serve hot or at room temperature drizzled with fresh cream if desired.
Ingredients:
Egg yolks 3
Lemon juice 15g
Salt 2g
White pepper 0.5g
Dry mustard pinch
Cayenne pepper pinch
Olive Oil 300g
Method
In a blender or food processor combine yolks, Lemon juice, salt, white pepper, dry mustard, and cayenne; blend until smooth, about one minute.
With machine running, gradually pour in oil in a thin steady stream. Blend about 3 minutes, until thick.
Makes 2 cups.
Ingredients:
Light cream 125g
Vegetable oil 125g
Olive oil 50g
Tarragon or balsamic vinegar 50g
Egg, beaten lightly 1
Finely chopped garlic 10g
Salt 7g
Freshly ground black pepper 5g
Dijon mustard 5g
Fresh lemon juice 5g
Dry mustard 2g
Sugar 1g
Method
In a jar with screw-top lid, combine cream, oils, vinegar, egg, garlic, salt, pepper, dijon mustard, lemon juice, dry mustard and sugar. Cover lightly; shake well and refrigerate for up to 5 days. Always shake before using.
makes 2 cups (500g).
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