POTATO DAUPHINES WITH TARTARE SAUCE

A French classic, the Pommes Dauphines au Magret de Carnard Fumé isn't commonly found in Kuala Lumpur. If you're looking for something a little different, give this a try!

POTATO DAUPHINES WITH TARTARE SAUCE

  • Preparation: 10 persons

Ingredients

  • 2 kg Potatoes Russt / 200 gm Butter / 400 ml Milk / 50 gm Salt / 50 gm Pepper

For the choux pastry

  • 1 kg Flour / 1 liter Water / 20 gm Salt / 50 gm Butter / 6 eggs

Methods

  1. Boil potatoes till soft. Add milk, butter, salt & pepper and mash till lumps are gone.
  2. Heat water, butter and salt in a pan till the butter melts. Add the flour at once and beat with a wooden spoon till flour dough starts to form a "ball".
  3. Let it cool, beat in 2 eggs & stir to mix well. Add the remaining eggs one at a time till it is glossy and the consistency is runny. Add the choux pastry batter into the bowl containing the mashed potatoes.
  4. Drop about 1.5 inch sized balls into hot oil and cook till golden brown. Drain on paper towels and serve.

RAVIOLI OSSO BUCCO & RUCCOLA SALAD

Ossobucco or Osso buco is "bone with a hole (osso "bone", buco "hole") in Italy. Unlike your ordinary dish, this one satisfies your cravings for all Italian things flavors.

RAVIOLI OSSO BUCCO & RUCCOLA SALAD

  • Preparation: 10 persons

Ingredients

  • 1 kg Beef Osso Bucco / 3 tbsp Olive Oil / 1 no Onion (diced) / 1 no Carrot (diced)
  • 1 Celery Stick (diced) / 1.5 litre Beef Stock / 1 sprig Thyme / Rosemary / Sage / Bay leaf
  • 1 tbsp Tomato Puree / 1 no Egg / 1/2 tbsp Fresh Sage (finely chopped)

For the ravioli:

  • 250 gm White Flour / 2 nos Egg / 2 nos Egg Yolks / 1 tsp Salt

Methods

  1. Mix flour, salt and eggs together. Make into a dough and roll out with pasta machine.
  2. Preheat oven to 200’c. Season the Beef osso bucco then fry in pan for 2 mins to brown.
  3. Saute onion, celery & carrot for 5 mins until softened. Add tomato puree, meat to the pan along with stock, thyme, rosemary, sage and bay leaf. Season with salt & pepper. Cook for 2 hrs and reduce the heat to 160ºC after 1 hrs. Cool it for 30 mins.
  4. Flake the meat, vegetables from the meat sauce, egg and fresh sage into processor.
  5. Place the small quantity of osso bucco into pasta dough and make as ravioli size. Let it rest for 30 mins in chiller.
  6. Blanch the ravioli until cook and glaze with beef sauce and served.