MENU - 17

Gazpacho

Ingredients:

Cucumber 25gm
Tomato 200gm
Onion 50gm
Capsicum 50gm
Garlic 6-8flakes

STEPS:

1 Prepare all vegetables and cut roughly
2 Puree all ingredients, strain and chill with ice cubes
To Serve:
Ladle soup into cups and float a slice of cucumber topped with brunoise of cucumber, tomato and capsicum. Serve cold preferably chilled.

Standard:

Chilled soup, thin consistency, reddish brown in colour, refreshing taste and flavour.

Paella

Ingredients:

Rice 200gm
Olive oil 50ml
Onion 300gm
Garlic 4-6flakes
Saffron 1gm
Carrot 30gm
Peas 30gm
Capsicum 30gm
Tomato 30gm
Spicy sausages 1No
Chicken joints 100gm
Medium prawns 100gm
Clams 6-8No
Mussels 4-6No
Salt to taste

Pre-Preps

1. Cut vegetables into dices and blanch. Cut sausages diagonally.
2. Season chicken joints. Shell and de-vein the prawns.
3. Wash and scrub clams and mussels.

Method

1. Wash and drain rice. Heat olive oil, sauté garlic, onions and then sausage followed by rice and chicken.
2. Mix well. Add sufficient water and stock to cook the rice. Add meat, seafood and vegetables as and when depending on how long it takes to cook.
3. Season and flavour with saffron.

To Serve:

Ensure that rice is hot and serve from the skillet.
Standard:
Rice must be yellow in colour and flavoured with saffron. Texture must be a bit sticky. Meat, seafood and vegetables should contribute to taste with flavour and colourful appearance of the dish.

Spanish Omelet

Ingredients:
Small potatoes 300gm
Onions 200gm
Eggs 3No
Salt 10gm
White pepper powder 10gm
Oil for deep frying

Pre-preps:

1. Peel and slice potato medium thick
2. Peel and slice onion. Sprinkle salt. Squeeze dry.
3. Beat the egg white and yolk to form a foam. Season with salt. Add pepper powder.

Method:

1. Heat oil and then deep fry the potatoes.
2. When they are half done add the sliced onion and continue to fry till onions are golden brown.
3. Drain from the oil and add to the beaten egg. Allow to soak for 15-20 min.
4. Take an omelette pan and grease with some oil. Pour the egg-potato mixture and spread evenly.
5. Allow to cook on a slow fire. Then complete the cooking in the oven or under the salamander.

Spanish Wreath

Ingredients:

Refined flour 250gm
Yeast 10gm
Sugar 10gm
Fat 10gm
Salt 8gm
Onions 1medium size
Red chilli flakes few
Cumin powder 1/2tsp
Red/yellow peppers finely chopped

Method

1. Chop the onions finely. Roast chilli flakes.
2. Make a dough using all the above ingredients. Rest the dough for 30min.
3. Knock back the dough and divide into 30 small portions. Keep it for intermediate proving.
4. Take 3 portions. Make strands, plait them. Make a wreath with the plait. Place on a greased tray. And sprinkle the chopped peppers.
5. Prove, bake at 250C for 10-12min and grease with fat.

Empanadas:

Ingredients

Refined flour 100gm
Powder sugar 15gm
Margarine 60gm
Chilled water to mix
FILLING:

Cake crumbs 100gm
Mixed nuts 50gm
Jam 50gm
Chocolate -Fudge icing 1lt
Egg 1No
Pear 50gm
Apple 50gm

Steps:

1. Make a short crust pastry dough. Allow it 2 rest.
2. Mix cake crumbs, nuts, jam and fruits. Divide into 4 portions.
3. Divide short crust pastry into 4 equal portions.
4. Roll out each portion into a square. Apply fudge icing in centre. Place filling and fold it into an envelope
5. Serve with crème anglaise.

MENU - 16

SCOTCH BROTH

ROAST BEEF

ROAST POTATOES

GLAZED CARROTS & BEANS

ALBERT PUDDING

SCOTCH BROTH

Ingredients:-

Lamb/Mutton Stock – 1 lt

Onion – 30 gm

Carrot – 30 gm

Turnip – 15 gm

Celery – 15 gm

Barley – 20 gm

Parsley – a little

Salt – to taste

White pepper pwd – a pinch

Pre- preparation:-

1. Clean and soak barley.

2. Cut vegetables into dices.

Method:-

1. Boil barley in stock. Add vegetables and simmer till done and soup thickens. Check seasonings and add pepper. Ladle into cup and sprinkle chopped parsley.

Note:-

Lamb/Mutton meat can be removed from bone after stock is made and added to the soup.

Roast Beef

Ingredients:-

Tenderloin of beef – 1 kg

Salt – to taste

Crushed pepper – 1 tsp

Mustard paste – 1 tbsp

Oil – for basting

Mirepoix – for roasting

Pre- preparation:-

1. Trim and clean fillet. Marinade with salt, pepper and mustard. Tie with string to retain shape.

Method:-

1. Heat oil in a pan and sear the meat over a full fire.

2. Place on a mirepoix bed and roast for 15-20 mins in a hot oven, basting with remaining oil.

3. Prepare roast gravy using stock and a little flour with the pan juices. Strain and keep aside.

Roast Potatoes

Ingredients:-

Medium potatoes – 400 gm

Salt – to taste

Oil – 30 ml

Method:-

1. Peel and trim potatoes.

2. Blanch in boiling water. Drain, apply salt and oil.

3. Place in a roasting tray. Cook in a medium oven till tender, basting occasionally with oil.

Glazed Carrots and Beans

Ingredients:-

French beans – 100 gm

Carrots – 100 gm

Butter – 20 gm

Sugar – 20 gm

Salt – to taste

Method

1. Peel and slice carrots.

2. String and cut beans.

3. Boil in a little water with salt, sugar and butter.

Albert Pudding

Butter or margarine-75g

Pdr sugar-75g

Egg-75g

Vanilla-2ml

Refined flour-70g

Procedure

Creaming method

Pour the mixture in to greased baba moulds.place on a tray,fill the tray with hot water and place in the oven.bake at 160 deg c for 25-30mins.the pudding should be moist

Serve with a berry compote or a jam sauce

Menu - 15

ZUPPA DI FAGIOLI CON PASTA
LASAGNE
MELAZANE PAREMEGIANA
GRISSINI
PANPORTE

ZUPPA DI FAGIOLI CON PASTA
Boiled kidney beans - 50g
Butter/Olive oil – 20ml
Garlic – 6 flakes
Onion – 20g
Carrots – 30g
Celery – 15g
Potato – 30g
Chicken stock / water – 1Lt
Chilli flakes – a pinch
Salt – to taste
Pepper – a pinch
Pasta – 15g
Grated cheese – 30g
Ham – 30g
Tomato puree – 30ml

PRE-PREPARATION: Coarsely crush the beans. Peel and dice the onions, carrots and potatoes. Chop the ham finely.

STEPS:
1) Heat oil with garlic. Sauté onions, carrots, celery, potato, ham and chilli flakes.
2) Add stock/ water and bring to a boil. Simmer and then add crushed beans and tomato puree. Add pasta and cook for a few more mins.
3) Adjust seasonings and consistency

PRESENTATION: Reheat and ladle into soup cups. Add cheese before serving.

STANDARD: Thick broth consistency. Reddish-brown, well flavoured and lightly garnished with grated cheese.

LASAGNE

Minced lamb – 200g
Olive oil – 60ml
Onions – 50g
Carrot – 30g
Celery – 30g
Garlic – 20g
Tomato – 250g
Tomato puree – 50g
Béchamel – 200g
Cheese – 60g
Mozzarella – 60g
Pasta dough – 200g
Salt – to taste
White pepper powder – a pinch
Mixed herbs – 5g
Butter

PRE-PREPARATION:
1) Peel and chop onion, garlic and carrot.
2) Chop the celery. Blanch and concasse tomatoes.
3) Grate and mix the cheese.

METHOD:
1) Heat oil, sauté garlic, onion and carrot.
2) Add celery and mixed herbs.
3) Add tomatoes and tomato puree.
4) Add salt and pepper. Mix well and cook to reduce the sauce
5) Roll out pasta dough thinly. Cut into 4”x6” sheets and allow to dry partially.
TO ASSEMBLE: 1) Butter the baking dish and arrange alternate layers of pasta, tomato sauce and béchamel.
2) Finish with a layer of béchamel and sprinkle cheese liberally on top.
3) Bake in a medium oven till the top is brown.
4) Allow to cool and cut into squares.
5) Carefully lift each portion out onto a plate and serve hot.

MELANZANE PARMIGIANA

Brinjals (medium) – 2 nos
Oil – 15ml
Tomato ragout – 60ml
Breadcrumbs – 20g
Cheese – 50g
Olive oil – 20ml
Mixed herbs – 5g
Salt – to taste
White pepper powder – a pinch
Flour – 30g
Basil leaves – (for garnish)

PRE-PREPARATION: Slice the brinjals medium thick and dust with flour. Grate the cheese.

METHOD:
1) Heat oil and pan fry the brinjals lightly.
2) Drain and keep aside.
3) Heat the tomato ragout (sauce) and add breadcrumbs, mixed herbs, salt and pepper.
4) In a ring mould, arrange layers of brinjals and sauce (ragout). Sprinkle cheese in between.
5) Drizzle olive oil on top
6) Bake in a medium oven for 20mins

TO SERVE: Demould carefully, and remove the mould. Decorate with sprigs (fried) of basil leaves.

GRISSINI
Ref flour – 250g
Milk powder – 15g
Yeast – 8g
Grain sugar – 10g
Salt – 5g
Fat – 5g


METHOD:
1) Sieve flour and make a dough with milk powder, yeast and sugar.
2) Rub fat and salt into the dough. Knead well.
3) Round up and keep covered for 30mins
4) Knock back and divide the dough into 40 portions.
5) Rest for 20mins. Make grissini shape by twisting the strands together,
6) Prove for 10mins and bake at 220 o C for 15mins and allow to dry out at 150 o C.

PANPORTE

Almonds – 100g
Cashewnuts – 75g
Cherry – 50g
Mixed peel – 75g
Raisins – 50g
Ref flour – 100g
Cocoa powder – 30g
Cinnamon – 5g
Nutmeg- 5g
Dark chocolate – 75g
Honey – 125ml
Castor sugar – 55g
Icing sugar – to dust

1) Mix all nuts, peel, cherry, raisins, refined flour, cocoa powder, cinnamon and nutmeg in a bowl. (Mix 1)
2) Place dark chocolate, honey and sugar in a bowl. Cook till 116 deg C.
3) Pour this mix into the first mix and mix. Pour into a lined tin. Bake at 170 deg C for 30mins
4) Serve when at room temp. Dust with icing sugar