GUÉRIDON SERVICE RECIPES

 

FLAMBÉ RECIPES

CREPES SUZETTE (For 2 portions)

Ingredients:

• Pancakes                                          04 nos.

• Butter                                               50 gms.

• Juice and zest of two oranges.

• Caster Sugar                                    50 gms.

• Sugar Cubes                                    02 nos.

• Cointreau (or any orange liqueur)    ½ measure.

• Brandy                                             01 measure

 

Procedure:

• Place butter and sugar into a pan, cook on a slow flame to allow caramelizing.

• Add orange juice and stir into good sauce, and add Cointreau.

• Add the pancakes and fold into quarters turning frequently.

• Add zest of orange.

• Tilt the pan, add the brandy and flame it.

• Turn each pancake in the flame and serve on a warm half plate.

 

RUM OMELETTE (For two portions)

Ingredients:

• Omelettes                                         02 nos. (To be prepared in the kitchen)

• Butter                                               50 gms.

• Caster Sugar                                    50 gms.

• Dark Rum                                        01 measure.

 

Procedure:

• Melt butter and add caster sugar, let it caramelize to form a sauce.

• Place the omelette in the pan sprinkle caster sugar on it.

• Add the rum and flame it by tilting the pan.

• Serve with the flame still on.

 

BANANA AU RHUM/ BANANA FLAMBE

Ingredients:

• Firm ripe banana                             02 nos.

• Butter                                              50 gms.

• Caster Sugar                                   50 gms.

• Rum                                                01 measure.

 

Procedure:

• De skin the bananas and slit length, transfer to a plate.

• Melt butter.

• Place the Bananas in the pan, sprinkle caster sugar on it and turn the bananas once to sauté on both sides.

• Add the rum and flame it by tilting the pan.

• Serve with the flame.

 

STEAK DIANE (For 1 portion)

Ingredients:

• Fillet steak flattened                       01 no.

• Butter                                              50 gms.      

• Finely chopped onion                     02 nos.

• Sliced mushrooms                          01 cup.

• Garlic (minced)                              04 cloves.

• Red wine                                        90 mls.

• Worcestershire sauce                     A few dashes

• Teaspoon hot mustard

• Cream                                            ½ cup.

• Cognac/ Brandy                             01 measure.

• Salt & Freshly crushed pepper      To taste.

 

Procedure:

• Season the steak with salt and crushed pepper.

• Place a knob of butter in pan and fry the steak briskly, turning over once.

• Remove the steak to a plate.

• Add onion and mushrooms to the pan and saute.

• Add a dash of Worcestershire sauce and mustard (French/ English).

• Add the red wine and simmer it for 3-4 minutes.

• Return the meat to pan and flame using brandy.

• The final dish should be well seasoned with ample amount of freshly crushed black pepper.

• Serve placing the steak on a warm plate covering it well with the sauce.

 

 

PEPPER STEAK

Procedure:

• Same as Steak Diane.

• It should be well seasoned with ample amount of freshly ground black pepper.

 

 

Comments

Post a Comment

Popular posts from this blog

PLANNING & OPERATING VARIOUS FOOD & BEVERAGE OUTLETS

In good star category hotels, generally one or more restaurants or cocktail lounges are clustered conveniently around the lobby area. These and other type of specialised food & beverage outlets such as Speciality Restaurants, Roof Top, Bars, Entertainment Lounges etc. form a part of second more complex category of public spaces. However, these vary so much in quality and character that the program and design of each outlet must be based upon a survey so that each of the outlets is developed individually in accordance to the market rules/ needs and the existing competition. Designing successful restaurant and bar operations must be based upon recognition of the publics’ changing aspirations and attitudes. For example: many more people are eating outside the conventional meal timings, foregoing their breakfast but taking a larger morning coffee break or putting off dinner for a late evening snack or a meal. Travellers prefer restaurants where elements of self service, buffet line...
Read more

GUERIDON / TROLLEY SERVICE

  GUERIDON SERVICE Introduction/ History:   The definition of the term, GUÉRIDON is a movable service/ trolley from which food can be carved or filtered or flambéed or prepared and served. In other words, a movable side board which has sufficient equipment for the immediate service; however it should also carry all the essential equipment for example crockery, cutlery, service gears etc. The Guéridon service itself come in various forms i.e. color gas trolley, specially made for the purpose, a plain trolley or even a small table. The origin of Guéridon service is hard to trace. It includes mixing salads, pre- preparation of fresh fruit and so on. In this form of service, the cost of the dishes is priced individually and the average cost of the meal is therefore higher than a normal/ regular meal. Another reason for higher cost is that it demands highly skilled personnel who are trained/ specialised in such kind of service along with the cost of service equipments and ...
Read more