Simple Life Matters

LECHE FRITA INGREDIENTS AND PROCEDURES. Ingredients:  1 Liter Milk ½ Cup Olive oil 2 Eggs 60 Grams Corn flour 60 Grams All Purpose Flour 1 stick of Cinnamon For Dusting 115 Grams Sugar Ground Cinnamon Oil for frying Procedure: 1. Dilute the flour together with the corn flour and sugar in ¼ l of milk and olive oil . 2. In low heat boil the rest of the milk with the cinnamon stick for 5-10 and add it, after straining, into the paste made earlier. 3. Simmer the mixture on a low heat, without stopping stirring, for a period of 10 minutes. Put it on a tray greased with oil and allow to cool. 4. Once the mixture is cold, cut it into rectangles. Dredge it into flour and beaten egg and frying them on a medium heat in the Dry off the excess oil and sprinkle them with sugar and ground cinnamon.

BEEF ROULADE WITH ESPAGNOLE SAUCE INGREDIENTS AND PROCEDURES. Espagnole 1 Pc Carrots (Diced) 1 Pc White Onion (Diced) 2 Stalks Celery (Diced) 2 Tbsp Flour 2 Tbsp Butter 1 Liter Brown Stock 2 Tsp Tomato Paste 1 Pc Bay Leaf 1 Bunch Thyme 1 Bunch Parsley 1 Tsp Pepper Corns Procedure: 1. Wrap bay leaf, thyme, parsley and pepper corns on a cheese cloth. 2. On a pot sauté carrots, onion and celery until caramelized. 3. Add in flour and butter and continue to cook until golden brown. 4. While whisking add in stock slowly. Keep whisking until smooth 5. Add in herbs 6. Simmer until sauce is thick enough to cover the back of a wooden spoon. 7. Strain sauce. Beef Roulade 6 Slices Beef Sirloin (1/4 inch thick about 120 grams each) 1 Pc Carrots (Baton Slices & Blanched) 18 Pcs Asparagus (Peeled & Blanched) 1 Pc White Onion (Julienne) 1 Bunch Thyme 1 Bunch Rosemary Dijon Mustard Twine

SEARED TANIGUE WITH VELOUTE SAUCE INGREDIENTS AND PROCEDURES. 4 Pcs Tanigue Fillet (200 grams each) 1 Bunch Dill (Chopped) 1 Pc Lemon (Juice) Salt Pepper Veloute Sauce 1 Tbsp Capers 1 Pc Lemon 2 Pcs Shallots ¼ Cup White Wine Vinegar Buttered Vegetables Rice Brown Rice Procedure: 1. Marinade tanigue fillet with dill, lemon juice and then season with salt and pepper. 2. Heat pan then pan sear for 3 minutes on each side. Set aside to rest. 3. On a pan add white wine and shallots then simmer until vinegar has reduced. 4. Add in capers then pour in veloute. 5. Squeeze in lemon then whisk until smooth. 6. Season with salt and pepper then serve with  fish.