Caesar Salad

Portion: 1

Ingredient

Bacon, streaky 60g

Bread, White 2 slice

Cheese - Parmesan Shaved 20g *

Lettus, Baby cos 1 each

Mustard, French Dijon 5g *

Oil, Canola 150ml

Oil, Olive 20ml *

Pepper White Ground 2g

Salt 2g

Lemon 60g (1/2) *

Lemon 60g (1/2)

Garlic 6g (1 clove) *

Egg 3 each (1 dressing, 1 poached, 1 spare) *

Anchovy 10g (4 fillets) *

Method

1 Preheat the oven to 180℃. To make the dressing blend 1 egg, anchovies, 1/2 the parmesan, pepper, mustard, garlic and lemon in a liquidiser. When smooth, slowly add the olive oil, adding a little hot water. Season with a little salt - you will not need much, as the anchovies and parmesan are salty.

2 Cut the baby gems lengthways into quarters

3 Cut two thick slices of bread and drizzle with canola oil. Char grill or toast and place them in the bottom of a large serving bowl

4 Lay the bacon slices on a piece of greaseproof paper on a baking tray and cover with another sheet. Place a heavy baking tray on top weigh it down, and bake in the preheated oven until golden and crisp. Remove the top baking tray and the greaseproof paper.

5 Toss the baby gems in the fressing and place on and the bread slices. Season your warm poached eggs and place on top with the bread slices and anchovy fillets. Shave the rest of the fresh parmesan over it for dressing

レタス→レタス+ベーコン+クルトン+ドレッシング→卵→ドレッシング+チーズ

Beef Bourguignonne with Glazed Vegetables

Portion: 1-2

Ingredient

Bread, White 2 slices

Flour, Plain 10g

Mushroom Button 80g

Oil, Canola 20ml

Stock, Beef 250ml

Tomato Paste 3g

Water 150ml

Wine, Red 200ml

Garlic 6g (1 clove)

Parsley, Curley 5g

Bacon, Streaky 40g

Carrot 1 each

Onion, Pickling 90g

Bay Leaves 1 each Bouquet Garni

Parsley stalks 1g Bouquet Garni

Peppercorn Black 6g Bouquet Garni

Thyme fresh 2g Bouquet Garni

Potato Agria 1 each

Beef Chunk Hand Diced 150g

Pepper White Ground 1g

Salt 1g

Butter 10-20g

Method

1 Remove excess sinew and fat from the beef

2 Cut into 2cm cubes

3 Fry quickly in hot fat to brown then remove meat and set aside

4 Stir the fat and flour together, cooking until golden brown

5 Add tomato paste and stir in with wooden spoon until dissolved

6 Add red wine and reduce by half

7 Then add beef stock, bringing to the boil and reduce

8 Add bouquet garni and garlic

9 Turn potatoes and any vegetables desired chateau style

10 Glaze with butter, season and place into oven and roast

11 Saute the button mushrooms and onions until golden brown or glazed and soft

12 Cut bacon into lardoons and saute

13 Cover with lid and place into preheated oven for 1 1/2 to 2 hours or meat is tender. Add water if required

14 Cut bread into 2x heart shapes and brush with garlic oil. Fry then while still hot dip tops into chopped parsley

15 Arrange the mushrooms, onions and the vegetables (chateau) in a tender bowl. Serve garnished with croutons and chopped parsley sprinkled over the top

Grilled Rump Steak and Vegetables

Portion: 1

Ingredient

*Vegetables

Asparagus 50g

Bean, green flat 50g

Mushroom Flat LRG 1 each

Oil, Olive 20ml

Thyme Fresh 1g

Tomato 0.5 each

*steak

Beef Rump Whole 200g

Oil, Canola 15ml

Pepper White Ground 1g

Salt 1g

Method

*Vegetables

1 Prepare all vegetables

2 Clean mushroom, skin off, wash thoroughly to remove all sand

3 Wash tomato, then cut in half

4 Clean green beans, blanch and refresh. Keep aside

5 While the steak is cooking, start cooking all the vegetables with olive oil, seasoning and herbs.

6 Serve when steak is cooked

*Streak

1 Trim and cut whole rump into steaks approximately 180-200g each

2 Brush with oil

3 Cook on a very hot grill side ways for 30 seconds, turn and grill the other side for 30 seconds

4 Turn over and repeat the above, until grill marks are visible on the steak

5 Add salt and pepper while cooking

6 Cook to the correct degree (Medium, Medium rare, Rare, etc)

7 Serve with vegetables

Roast Stuffed Chicken with Thyme and Jus/Gravy

Portion: 1

Ingredient

Chicken, Frozen #11 1 each

Broccoli 50g

Sweet potato Red Med 125g 0.5 each

Oil, Canola 50ml

Pepper White Ground 1g

Pumpkin 50g

Salt 5g

Butter Unsalted 30g (for broccoli)

*Stuffing

Breadcrumbs White 80g

Egg 1 each

Parsley, Curly 5g

Thyme (fresh) 2g

Onion 140g

Butter Unsalted 15g

*Roast Gravy Jus

Flour, Plain 20g

Stock, Chicken 100ml

Method

*Stuffing

1 Add sweated onion to breadcrumbs mixed with parsley and thyme

2 Add egg and season to taste with salt and pepper

*Chicken

1 Tying, cuts, slicing and presentation

2 Chickens range from small, like size 9 (1KG) to large, size 24 (2.4KG)

3 Small birds are Poussin, for roasting. Larger birds are mainly for boiling because of toughness

4 Chicken roasts for approx 15 min per 500g + 15 min extra. Longer if stuffed. Cooking chicken with oil in a roasting tray does require basting

5 Always rest before slicing

6 Serve with vegetables

*Vegetables

1 Peel and cut sweet potato to an equal size, approx 5cm x 5cm

2 Cut broccoli into fleurettes

3 Cut pumpkin into a wedge approx 4cm thick at the base

4 Toss root vegetables and pumpkin in a little oil and seasoning

5 Once chicken has cooked approx 15 min, place potatoes around the base of the roasting tray. These will be done when chicken is cooked

6 After half an hour of chicken cooking, add pumpkin and sweetpotato. It is important to keep turning and basting the vegetables at regular intervals during cooking. Serve when cooked.

7 Brush and refresh broccoli, pan with butter and seasoning, serve.

8 Serve with Saute or Roast Potatoes

(Garlic, Ginger)

鶏の縛り方：　尻尾→両足先の下→ももの下→手羽と胴体→胸

分け方：　もも落とす→半分に切る→中身出す

Pork Savoury Meatballs with Homemade Spaghetti

Portion: 1

Ingredient

*sauce

Basil 10g

Oil, olive 15ml

Oregano, Fresh 5g

Pepper White Ground (~10g)

Salt (~10g)

Stock Chiken 150ml

Sugar 5g

Tomato Paste 20g

Wine, Red 50ml

Onion 70g

Tomato 2 each

Garlic 12g (2 cloves)

Bayleaves 1 each

*Meatballs

Breadcrumbs White 10g

Cheese, Parmesan shaved 10g (5g for garnish)

Parsley, Curly 10g

Pork Mince 100g

Garlic 1 clove

Egg 1/2 each

*Pasta Dough

Egg 1 each

Flour, Tipo"OO" 85g

Oil, Olive 5ml

Salt 6g

Flour, Tipo"OO" 15g (For Dusting)

Method

*Pasta Dough

1 Sieve flour and salt make a well, add liquids

2 Knead to a smooth dough, rest on cool place

3 Use pasta machine for best results

*Sauce and Meatball

1 Heat all but 5ml of olive oil in a large saucepan over medium heat. Cook the diced onion until light brown

2 Mix in two of the crushed cloves of garlic, and cook 1 min

3 Stir in Crushed tomatoes, Tomato paste, stock, sugar, 1/2 the oregano and bay leaf

4 Bring to a boil, reduce heat to low and simmer while preparing meatballs

5 In a bowl, mix the meat, breadcrumbs, remaining oregano, remaining garlic, parsley, 1/2 egg

6 Roll into 1 inch balls, and drop into the sauce　焼いてから

7 Cook for 40min or until the internal temperature of meatballs reaches a minimum of 72℃

8 Bring a large pot of lightly salted water to boil and stir in the spaghetti with 5ml of oil

9 Cook 8 to 10 min until al dente, then drain 浮き上がるまで

10 Serve the meatballs in sauce over the cooked spaghetti

Beef Schnitzel With Sauce Robert

Portion: 1

Ingredient

Beef Topside, Whole 100g

Breadcrumbs White 50g

Butter, Unsalted 5g

Egg 1 each

Mustard, French Dijon 3g

Oil, Canola 20ml

Onion 30g

Wine, White Dry 20ml

Demi glaze 100ml

Method

1 Bat out beef, egg wash, and crumb. Rest in fridge.

2 Prepare sauce

3 Melt butter, add diced onions and cook without colour

4 Add wine, and reduce by two thirds

5 Add demi and simmer

6 Dilute mustard with water, and add with the sugar

7 Correct seasoning and pass.

バターと油で焼く。

French Toast

Portion: 1

Ingredient

Bacon, Middle 100g

Banana 1 each

Butter Unsalted 30g

Oil, Canola 15ml

Cinnamon Ground 1.5g

Egg 1 each

French stick 0.25 each

Milk Blue Top 150ml

Sugar, Castor 15g

Syrup, Maple Flavoured 50ml

Method

1 Slice the French stick into thick slices on a slant

2 Whisk egg, milk and seasoning together

3 Heat the oil and butter in the frying pan

4 Dip the slices of bread into the mix and place into the hot butter

5 Fry until golden on both sides

*Banana can be sliced length ways and fried in the same way.

*Grilled bacon and maple syrup can be used to acconpany the dish.

Eggs Benedict / Florentine

Portion: 1

Ingredients

Bacon, streaky 60g

Butter, Unsalted 15g

Egg 2 each

Muffin Split English 1each

Spinach 100g

Parsley, Italian 2g

*Hollandaise Sauce

Lemon 30g

Butter Unsalted 150g

Egg 1 each

Peppercorn Black 1g

Vinegar, White Wine 50ml

*Mornay Sauce

Butter Unsalted 15g

Flour, Plain 15g

Milk - Blue Top 200ml

Nutmeg Ground 1g

Pepper White Ground 1g

Salt 1g

Cheese 30g

Method

1 Poach the egg lightly

2 Toast the English muffin

3 Spread butter on the muffin

4 Lightly fry the spinach in butter

5 On half the muffin place spinach

6 Place lightly poached eggs on top, attractively onto the sacond half muffin

7 Ladle a generous portion of Hollandaise/Mornay sauce on to eggs. Garnish with flat parsley

*Eggs Benedict = Muffin, Bacon, Poached egg and Hollandaise sauce

*Eggs Florentine = Muffin, Spinach, Poached egg and Mornay sauce

Egg En Cocotte

Portion: 1

Ingredient

Butter - Unsalted 15g

Cream 20ml

Egg 1 each

Parsley, Curly 10g

Shallot 30g

Tomato 30g

Method

1 Butter the cocotte dishes

2 Break one egg into the dish carefully

3 Place the cocotte into the saute pan containing 1 cm of water

4 Cover with a tight fitting lid or glad wrap, place on full heat so that the water boils rapidly

5 After approx 1 min, add 1 dessertspoon of sweetend cream to the cocotte if desire and continue to cook

6 Cook for 1 to 2 min or until the eggs are lightly set

7 Garnish with diced, cooked shallots and tomatoes

Smoked Salmon Omelette with Capers and Dill

Portion: 1

Ingredient

Caper 2g

Cream - sour 10g

Cream 1 tbsp

Dill fresh 3g

Egg 2 each

Oil, Canola 15ml

Pepper Black Ground 1g

Salt 1g

Smoked Salmon Pieces 35g

Salt 200g (Proofing Salt for pans)

Method

1 Throughly whisk and season eggs

2 (Melt butter in a pan) over medium heat and add oil

3 Add egg mixture, stir with back of fork until egg starts cooking, add chopped capers and 1/2 of the chopped dill

4 When base is golden, finish under salamander

5 Lay strips of salmon, whole capers and remainder of dill on half the omelette

6 Fold in half, serve and garnish with quenelle od sour cream, dill tip and lemon wedge.