Chicken/ Duckling          and          Roasted Pork Loin

 


 

Teaching Units at the Hotel Management College Pokhara/Nepal

 

PRACTICAL INSTRUCTION OF CLASSICAL MEAN COURSE RECIPES

 


CHICKEN (Recipes load as PDF) 

Teoretical Methods for all Meat Dishes


 

Pan-fried chicken cutlets "Milanaise"

Risotto with vegetables

Minced chicken in cream sauce

Risi bisi

Chicken Saltimboca Romana

Spaghetti "Melanzane"

Chicken in Riesling wine sauce

Galettes of corn

 


LAMB LEG (Recipes load as PDF)


 

Roasted leg of lamb with mint sauce

Mint sauce

Roasted potatoes "boulangère"

French dressing

Russian salad

 


ROASTED QUAILS (Recipes load as PDF)


 

Oven-Roasted quails with Tiny Vegetables

Salad of sliced quail breast glazed with honey vinegar

Italian dressing

 


PRAWNS & ROASTED RABBIT (Recipes load as PDF)


 

Prawns cocktail with grapefruit

Puree soup of spinach and prawns

Roasted rabbit Mediterranean style

 


ROASTED PORC LOIN (Recipes load as PDF)


 

Roast pork "German style"

Apple sauce

Home-style mashed potatoes

Braised red cabbage

 


ROAST BEEF (Recipes load as PDF)


 

Roast sirloin of Beef, English Style

Yorkshire pudding

Horseradish cream sauce

 


DUCKLING (Recipes load as PDF)


 

Duckling leg stewed in red wine sauce

Roasted fillet of duck with orange sauce

Orange sauce "Bigarade"

Gratinated potatoes "Mont d'Or"

Braised white cabbage

 


FISH (Recipes load as PDF) 

Teoretical Methods for all Fish Dishes


 

Mussel Soup

Fried white fish fillet "Meuniere"

Pan-fried fillet of Plaice fish, English style

Pan-fried fillet of Hake fish "Grenobloise"

Crispy fried fillet of Merlan fish

Poached fillet of Sole "Duglere"

 


VEGETABLE PIES (Recipes load as PDF)


 

Short pastry

Quiche baked with leeks

Quiche baked with cheese


 

 Teoretical Methods for Paté, Terrine, Forcemeat, Mousseline

 


 

 

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