3 Courses for 10TL
OK today we are gonna do things a little different, so what three course menu can I come up with for 10TL per person?
Think it cannot be done? - well think again, and by the way let's have some questions, anything to do with cookery and I will answer them in the next edition, if you can baffle me and I can't answer the question there will be a prize of a 20TL discount voucher from The Sausage King.
The following menu is for two people. If you are cooking for more, then guess what double up quantities! Anyhow have fun and please be careful with hot sugar. If you are in doubt email or phone me please.
Ingredients:
Home made tomato soup with crusty fresh bread
1 small tin tomato puree
1 tablespoon sugar
3 tablespoons vinegar
salt and pepper
water
1 loaf fresh crusty bread
Total cost 2.50TL
Grilled chicken breast served on a bed of caramelised onions, buttered spaghetti with crushed black pepper
2 chicken breasts
2 med onions
200 grams dry spaghetti
1 teaspoon cracked black pepper corns
30 grams butter
Total cost 5.50TL
Turkish caramel oranges
2 oranges
100 grams sugar
water
Total cost 1.50TL
Total 9.50TL
Method:
Tomato Soup
Tom soup - so simple, quick story, when I was at The Savoy we were the only 5 star kosher hotel so did a lot of Jewish functions. We even had a rabbi in the kitchen, anyhow he noticed that the tom soup had not been cooked in the kosher pan so refused to let it be served, had a shout from the Exec. Chef "where's Blood?" I went forward and he said "we need 500 portions of tom soup in 5 mins - do it!", so I did, they loved it and so will you.
OK pan of boiling water, add enough tom puree to thicken the soup to how you like it. Add sugar and vinegar, you are creating what is called a gastric, season to taste and serve. Easy eh?
Grilled Chicken with Caramelised Onions.
Season and grill chicken. Meanwhile slice onions and put in a pan, no oil nothing just the sliced onions and keep stirring on a medium heat. The natural sugars in the onion called fructose sugars will start to blacken and burn, this is good that is how they caramelise. Cook spaghetti in boiling water, add a drip of oil to water to stop it sticking, plus pinch of salt and stir every 2 mins. Cook for 12 mins and strain then add butter, salt and cracked pepper. Plonk it on a plate with the onions, slice the chicken into three and stick it on top of spag and serve.
Turkish Caramel Oranges
These are a great standby cos they will last in the fridge for 6 months no prob and the longer you leave em the better they get. Zest the oranges, then peel all the skin and pith off the oranges. In the meantime whack sugar and water (just enuff water to dissolve the sugar) on a high heat and boil. After about 6 mins the colour of the sugar will start to brown. Danger be bloody careful now, this is like molten lava and about the same temp, not. But it is bloody hot. Remove from heat and add 1 teaspoon of water and swish the pan around please be careful this really is dangerous, then keep repeating process for about 25 times, this will cool the sugar and create a natural caramel add the orange zest and pour over the whole oranges. Voila.
Again please contact me if you are uncertain about boiling sugar, other than that enjoy and see you soon.
Contact: Greg (The Sausage King) This e-mail address is being protected from spambots. You need JavaScript enabled to view it , 0534 650 61 54 or 0536 571 60 70