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Tian of Exotic Vegetable Ratatouille with Red Wine Reduction

Clam & corn chowder

Green Salad

Bread Sticks

Lemon Cheese Cake

Tian of Exotic Vegetable Ratatouille with Red Wine Reduction No. Of Por.: 4

Ingredients: Quantity:

Puff Pastry squares 200g

Leeks 30g

Asparagus 50g

Broccoli 50g

Zuccini 50g

Yellow Squash 50g

Mushrooms 50g

Onions 50g

Tomatoes 100g

Garlic 15g

Salt to taste

Olive oil 30ml

Mixed herbs 1 tbsp

Balsamic vinegar a little

Pre-preparation

1. Cut Puff Pastry into squares 2 ½ “x 2 ½ “. Bake.

2. Prepare the vegetables and cut into fairly small and even pieces.

3. Blanch the vegetables and refresh.

4. Blanch and concasse the tomatoes.

5. Peel and finely slice/ chop the garlic.

6. Reduce the Red wine.

Method

1. Heat the oil. Add in the garlic. Add the onions and sauté lightly.

2. Add the concasse tomatoes and simmer to prepare a thick sauce.

3. Add the prepared vegetables and remove from the fire.

4. Reheat the sauce and check the seasoning and the herbs.

5. Adjust the consistency.

Presentation

Arrange squares of Pastry & vegetables in layers to form a tower (Tian). Drizzle red wine reduction on the plate and serve.

Standard

Neatly cut vegetables with a tasty & tangy tomato sauce with fairly thick consistency, vegetables must retain their colour. Pastry should be evenly browned with crisp texture.

Clam & corn chowder No. of por: 4

Ingredients: Quantity:

Béchamel sauce 30 ml

Cheese 60 gm

American corn 20 gm

Corn (cream style) 60 gm

Carrot 60 gm

Capsicum 20 gm

Clams 100 gm

White wine 20 ml

Salt to taste

Pre-preparation

1. Grate cheese, dice carrots and capsicum.

2. Scrub the clam and steam open with wine.

Method

1. Bring creamed corn to a boil.

2. Add béchamel sauce and cheese.

3. Simmer and then add carrots and capsicum. Remove clam meat from the shell. Add to the soup along with cooking liquor (steaming).

Presentation

Adjust consistency and seasoning Reheat the soup and serve hot.

Standard

Thick consistency and white in colour, good flavour and corn cheesy taste and adequately seasoned. Serve hot.

Green Salad No. of por: 4

Ingredients: Quantity:

Lettuce (Iceberg) few leaves

Cos lettuce few leaves

Frezie lettuce few leaves

Croutons 20 gm

Cherry tomatoes 8-10 nos.

Spring onion 1 or 2

Vinaigrette 50 ml

Method

1. Break lettuce leaves into medium size pieces and keep in ice cold water.

2. Cut spring onions into even pieces.

Presentation

Remove leaves from water and shake dry in a clean duster. Add croutons, spring onions and cherry tomatoes. Drizzle with vinaigrette and serve immediately.

Standard

Crisp and fresh pieces of lettuce. Lightly seasoned with well flavoured vinaigrette.

Bread Sticks

Ingredients

Refined flour-250 g

Milk powder- 15g

Grain Sugar- 10g

Salt- 8g

Thyme- 3g

Yeast- 7g

Method-

1. Sieve the flour and add milk.

2. Make a well, add yeast, sugar, thyme and make a smooth but stiff dough. Rest for 30mins.

3. Divide into 30 portions, roll 6” long and place on baking tray.

4. Ferment for 15-20 mins.

5. Bake at 220C for 10mins and to 150C till hard.

Lemon Cheese Cake

Ingredients:

Biscuit 100g

Butter 50g

Powdered Sugar 25g

Filling:

Egg Yolk 1 no.

Grain Sugar 30 g

Milk 150ml

Gelatin 12g

Paneer 100g

Whipped cream 150ml

Lemon juice 1 no.

Lemon rind little

Vanilla Essence 2 drops

Mint Sprig few

Preparation

1) Powder the biscuits. Mix the powdered sugar and butter. Line the mould with the mixture. Bake for 5-6min.

2) Prepare a basic custard using egg yolks, milk and sugar till it coats the back of the wooden spoon. Add vanilla essence and the dissolved gelatin.

3) Add cottage cheese (grated) and lemon juice and make a smooth mixture by putting it in the vessel. Strain and add lemon rind.

4) Add whipped cream. When the mixture thickens a little, mix lightly and portion out into the moulds. Refrigerate and garnish with mint.

Presentation:

Demould cheese cake onto a clean plate with biscuit at the base. Garnish with suitable fruit. Cut neatly.