Chocolate brownie gluten free & dairy free

Smoked banana bread gluten free & dairy free

Beef & rye pie fill

Chia pudding

Peanut butter bliss balls

Sandwich bechamel

Sandwich bechamel

1 Portion

1	White flour	300 g
2	Butter	300 g
3	Milk	1700 ml
4	salt	to taste ml
5	Pepper	to taste

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Melt butter in a medium saucepan over medium-high heat until foaming.
Add flour.
Cook, stirring until bubbling.
Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth.
Return to heat. Cook, stirring until sauce comes to the boil, thickens and coats the back of a wooden spoon.
Remove from heat. Stir in salt and pepper.

Crispy Gyoza with Chilli Sauce

Crispy Gyoza with Chilli Sauce

1 Portion

1	cabbage	25 g
2	Chinese cabbage	25 g
3	salt	½ tsp
4	garlic chives	25 g
5	pork mince	50 g
6	pork fat diced	16 g
7	hot water mixed with ½ tsp chicken powder	20 ml
8	sesame oil	1/2 tsp
9	fresh ginger, finely grated	3 g
10	shallots, finely chopped	10 g
11	salt and pepper	to tase

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Round Gyoza pastry skins

Mix the 80g plain flour and 60ml boiling water in the mixer until it becomes a smooth dough. Set dough aside in a bowl and cover with cling wrap for 15 minutes. Roll the dough into a long roll and cut into 15g each dough and roll into a thin Gyoza pastry.



1. Finely chop the two types of cabbage and garlic chives. Marinate with ½ tsp salt and set aside for 20 minutes. Then squeeze the mixture to remove excess water. Add pork fat to the mixture, then sesame oil, ginger, shallots and 2 tbsp potato starch and mix well.
2. Place a spoonful of stuffing onto each pastry skin. Wet the edges of the skin with water and pleat them to seal. Dust each dumpling with potato starch.
3. Heat a small quantity of oil in a large non-stick frying pan. Place the dumplings in the pan. Fry the dumplings until the base turn golden brown on medium heat. Add enough warm water to come about a third of the way up the dumplings. Cover and cook over medium heat until the water evaporates.


For the dipping sauce ½ recipe

1 tbsp Kikkoman soy sauce
2tsp rice vinegar
5g finely chopped spring onions
10g grated garlic
¼ tsp Szechuan grounded pepper (roast and fresh ground)
¼ tsp red chilli oil
2 tsp sugar
1 tbsp water
Mix the above together

Steamed Char Sui pork Bao

Steamed Char Sui pork Bao

1 Portion

1	Vegetable oil	¼ tsp
2	sesame oil	½ tsp
3	Garlic finely chopped	1 clove
4	Char Sui pork, diced 3x3x3 mm	150 g
5	spring onion finely chopped	1
6	Hoisin sauce	2 tsp
7	soy sauce	½
8	sugar	1 tsp
9	water	1 tsp
10	green apple Julienne	1/2

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Asian slaw
Cabbage 30g
Red Cabbage 15g
Carrots 15g
Japanese Mayo 1tsp

1. Place the small diced cooked Char Sui pork, spring onion, hoisin, water and soy. Cook for 1-2 minutes.

2. Remove from the heat and set aside to cool. Place a tablespoon of the pork mixture into the center of the each oval shape steamed Bao bun dough.
3. Place the buns in a steamer allow space for rising
4. Place the buns in the combi oven to prove about 35 minutes
5. Steam buns in the combi oven about 8 minutes
6. Place Asian slaw into the bao top up with diced Char Sui Pork and garnish with Julienne apple

Steamed Bao bun dough

Char Sui pork

Shanghai wonton with chicken broth

Shanghai wonton with chicken broth

1 Portion

1	pork minced	100 g
2	salt	1/4 tsp
3	soy sauce	1/2 tsp
4	shallot	1
5	fine grated fresh ginger	1/4 tsp
6	egg	½
7	Wonton skin	6

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Broth
300ml chicken stock
1/8 small heads of Bok Choy washed
1 drop sesame oil
1 pinch of white pepper
½ tsp shallots, finely chopped


1. In a large saucepan, combine all broth ingredients except for Bok Choy. Cook gently on a low simmer for 2 minutes.
2. Mix the pork, salt, soy sauce, Chinese cooking wine, chopped spring onions and ginger. Add a little water to make the filling juicy.
3. Place a small teaspoon of the meat mixture in the middle of each round Wonton skin.
4. Dampen the edges with water and seal them together to Wonton.
5. Steamed the wonton for about 5 minutes. Set side.
6. Add Wonton and Bok Choy and simmering in the chicken both for about 15 seconds and serve. (adjust seasoning)

Chinese chicken stock

Braised pork short rib

Braised pork short rib

1 Portion

1	short pork ribs	250 g
2	ginger	3-4 slices
3	star anise	1
4	vegetable oil	1 tsp
5	dark soy sauce	1 tsp
6	soy sauce	2 tsp
7	cooking Shao Xin wine	3 tsp
8	rock sugar or brown sugar	3 tsp
9	shallots finely chopped	½ tsp

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1. Add the pork ribs into the pot cover with cold water, and bring it to boil, boil for about one minute until the pork has changed color, discard the water in the pot and rinse the pork ribs under running cold water for about 20 seconds, drain well and set aside.
2. Heat oil in the pot with medium-high heat, toss in the ginger and star anise, sauté for 10 seconds until fragrant.
3. Stir in the pork ribs and stir fry for about 1 minute until browned on both sides.
4. Add soy sauce, dark soy sauce, sugar, water and cooking wine sauce stir to make sure the pork ribs are just coverrd with stock.
5. Bring it to boil and turn to low heat and simmer for about one hour with lid on until pork is tender.
6. keep simmering until the sauce is thickened. (adjusted the seasoning)
7. Garnish pork with finely chop shallots.

Satay Chicken skewers served with pineapple relish

Satay Chicken skewers served with pineapple relish

1 Portion

1	chicken breast	80 g
2	bamboo skewers	3 (12cm)
3	Jimmy satay sauce	1/2 tbsp
4	dry shrimps finely chopped	1/4 tsp
5	smooth peanut butter	1/2 tsp
6	garlic	1/4 tsp
7	sugar	½ tsp
8	turmeric powder	¼ tsp
9	curry powder	¼ tsp

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Satay Paste (half recipe marinated chicken and the other half for dipping sauce)

Dipping sauce
10ml coconut milk
½ tbsp water
Pleace above ingredients into half recipe of satay paste.

Pineapple relish

50g pineapple, cored and cut into small chunks (0.5cm)
1 tsp red capsicum, diced (0.5 cm)
1/8 red chilli, deseeded and finely chopped
1/2 tsp finely chopped lemongrass
½ tbsp coriander, chopped
1.5 tsp palm sugar
1/2 tsp fish sauce
1/2 lime and juice
½ lime and zest
Mix together the pineapple, capsicum, chilli, lemongrass and coriander in a bowl. In a separate bowl dissolve the sugar, fish sauce and lime juice. Add to the pineapple mix. Transfer to serving bowl.


1. Soak the bamboo skewers in warm water and leave it for 30 minutes or overnight.
2. Dice the chicken and marinate with half quantity of the above homemade satay paste for 2 hours. Leave the other half portion of satay paste to make dipping satay sauce.
3. To make dipping satay sauce: pour the coconut milk and water into other half of satay paste and bring to boil.
4. Thread the chicken onto the bamboo skewers.
5. Cook the chicken on medium heat, grill with one minute on each side and finish in the oven for about 12 minutes. Serve with dipping satay sauce, prawn chips and pineapple relish.

Phad Thai

Phad Thai

1 Portion

1	thick rice stick noodles (Thai)	90 g
2	oil	2 tbsp
3	cotton tofu cut in long strips (5cm length)	50 g
4	pickled turnip	2 tsp
5	dry shrimps finely chopped	½ tsp
6	chilli powder	1/4 tsp
7	beansprout	40 g
8	garlic chives chopped (5cm length)	¼ bunch
9	egg beaten	1
10	crush roasted peanuts	1 tbsp
11	deep fried shallots (for garnish)	1 tbsp
12	lime wedge (for garnish)	¼
13	crush roasted peanuts (for garnish)	½ tbsp
14	lime wedge (for garnish)	1

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Phad Thai noodle sauce

75ml Golden Mountain soy sauce
68ml bottle tamarind sauce
75g coconut palm sugar
15g sugar
100ml water
Bring above ingredients to boil and simmer for about 3 minutes

1. Soak the rice noodles in hot water from tap for 30 minutes until they are soft then strain.
2. Heat the oil in a wok and add dry shrimps, Chinese turnips sliced, stir for 2 seconds than add eggs and stir constantly for 3 seconds.
3. Add noodles and ¾ ladle of water, cook until noodle is soft, then add tofu strips, garlic chives, vegetables, noodle sauce into the wok and mix well with the noodles, add ground chilli, half of crush peanuts and bean sprouts.
4. Place the noodles into a plate. Sprinkle deep fried shallots, crush peanuts on top and place 2 lime wedges on the side.
For vegetarian Phad Thai - no shrimp, chicken, prawns.

Vietnamese Rice paper rolls

Vietnamese Rice paper rolls

1 Portion

1	Vietnamese rice paper wrappers (brand Rose)	4 sheets
2	stick rice noodles	20 g
3	cotton tofu	25 g
4	roast peanuts	15 g
5	sweet chilli sauce	25 g
6	fish sauce	¼ tsp
7	Nori seaweeds	½ sheet
8	mint leaves	10
9	carrot, julienne	¼
10	garlic chives spears	6

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Dipping sauce
¼ fresh red chilli
¼ clove garlic
1/2 tbsp sugar
1.5 tsp lemon juice
1/2 tbsp water
1/3 tbsp fish sauce
½ tsp fine diced carrots

1. Cut the tofu into 4 cm long strips and then deep-fry until golden brown and mix with sweet chill sauce and fish sauce.
2. Soak the rice paper wrapper one by one in warm water for about 30 seconds. Take out the wrapper and place onto a flat surface.
3. Put julienne carrots, vermicelli noodle, beansprout, tofu, roast peanut, mint leaf, garlic chives and deep fried tofu on the rice paper wrapper.
4. Roll up the rice paper and make sure that the pile of filling is compact and neat.
5. Cut the Nori seaweed and wrap around the middle of the rolls to keep them rolled up.
6. Put the wrapped rice paper on a serving plate and cover with a damp cloth or plastic wrap.
7. Repeat this process until all the rolls are made.
8. Serve with dipping sauce.

Lentils and tomato with coconut cream

Roti Canai

Roti Canai

1 Portion

1	plain flour	250 g
2	condense milk	1 tbsp
3	sugar	1 tbsp
4	margarine	1 tbsp
5	salt	1 tsp
6	egg	¼
7	water	140 ml

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Place all the above ingredients into the bowl


130ml vegetable oil for soaking the dough
50g margarine

Making the dough
1. Place all the above ingredients into the bowl and mix well. Add the water gradually into the while it is mixing the dough for about 8 minutes.
2. Take out the dough from bowl and knead into smooth elastic dough. It takes about 5 minutes. It should be sticky, but not wet.
3. Cut dough into 120g pieces and knead again to form into a smooth elastic dough and place the dough on the deep tray.
4. Wrap dough with margarine and place the dough on tray with vegetable oil on bottom of tray. Cover the tray with cling wrap. Allow dough to rest at room temperature for at least 4 hours or overnight.
5. Prepare your workspace: If the dough was prepared the day ahead, allow the dough to come to a warm room temperature. Warm dough is more elastic and easier to work with. Clean work bench and coat the bench with vegetable oil.
6. Press with your buttered palm to flatten dough into a 10cm round disk, stretching the dough to 45cm paper thin round sheet and pull the dough slightly thinner around edges. Fold the dough into a 12cm x 18cm rectangle.
7. Just before serving, seal both sides of the rectangle Roti with medium heat until golden brown, and cut Roti Canai in bite size pieces and serve with curry.

Gol Gappay with Chana Chaat

Gol Gappay with Chana Chaat

1 Portion

1	semolina	1/4 cup
2	plain flour	15 g
3	salt	¼ tsp
4	oil	½ tsp
5	baking powder	1/8 tsp

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1. Mix the Poori ingredients together and knead with water to make a firm dough. Make sure to knead this dough properly to create gluten in the dough which will prevent the Pooris from tearing or bursting in the oil during frying. Cover and set aside for half an hour.
2. Divide the dough into two. Roll out each piece thinly and cut into small 120g round Pooris, keeping the cut ones covered.
3. Deep fry one by one pressing down on each puri immediately in the hot oil to help it puff up faster. When they are puffed and golden, remove and drain on paper towel
4. Allow to cool, to assemble break the tops of the pooris and fill each one with the Channa Chaat.

Tamarind sauce ½ recipe

40g tamarind puree
1/2 cup sugar
¼ tsp salt
Water as needed

1. Soak the tamarind in warm water for 3 hours, squeeze out the pulp and sieve the strings and seeds out.
2. Pout the strained out thick pulp in a pan, add the sugar and salt and simmer until thickened, 15 – 20 minutes. Taste and adjust sweetness as necessary

Chana Chaat ½ recipe

2 tbsp cooked chickpeas
1 tsp Tamarind sauce
150g potatoes, boiled, diced
1 tbsp onion, diced fine
1/8 lemon, juiced
¼ tsp red chilli powder
½ tsp ground cumin
1/4 green chillis, chopped
1 tbsp Fresh coriander, chopped
½ tsp Salt

1. Mix together all ingredients in a bowl.
2. Taste and adjust seasoning as necessary.
3. This can be served warm or at room temperature.

Chicken curry puffs

Chicken curry puffs

1 Portion

1	plain flour	250 g
2	margarine	150 g
3	chilled water add more if required	1/2 tbsp

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1. Mix the chilled margarine and flour in a bowl until it resembles breadcrumbs.
2. Add enough chilled water for it to come together.
3. Cut the dough about 30g each and place it in the fridge.


Filling

Oil to sauté
1 tsp finely chopped coriander
1 tsp finely chopped garlic
35g minced chicken
1/2 tbsp fish sauce
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ red long chilli (seedless)
200g raw potato,cut into small dice(3mmx3mm)
1 tsp sugar

1. Heat the oil in a frying pan and cook the garlic gently until golden. Add the chicken and use a medium heat to stir-fry until a light brown colour.
2. Add the fish sauce, pepper, turmeric, cumin and coriander and stir well.
3. Cover and cook on low heat for 5 minutes.
4. Stir in the chilli, potatoes and sugar and cook for 15 minutes.
5. Allow to cool.
6. Fill the pastry circles with a spoonful of filling, press edges together to seal, roll the edges tightly.
7. Deep fry until golden, drain on paper towel.

Cheese cake short crust pastry

Cheese Cake

Red Wine Jus

Dijon cream

Smoked fondant potato

Sous vide beef

Confit Garlic

Burst cherry tomatoes

Braised Eggplant

Chermoula Marinate

Chermoula Marinate

1 Portion

1	fresh coriander	1 bnch
2	cumin seeds, roasted	3 tsp
3	Coriander seeds, roasted	2 tsp
4	Paprika	4 tsp
5	fresh ginger	30 g
6	garlic, sliced	6 clove
7	Birds eye chilli, seeded and sliced	4 each
8	lemon juiced and zest	1 each
9	Olive oil	40 ml
10	Salt and pepper	1 pich

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1. Blend all ingredients in robo coupe
2. Place the chicken in marinate and combine
3. Place in cryovac bag
4. Cook in sous vide for 55 minutes at 63 degree Celsius
5. Once cooked cool ready for service
6. You will need to reheat to order in the cous vide for 5 to 8 minutes
7. Once hot remove from bag and char grill
8. Slice and put on the plate
9. Reserve some marinate to use as dressing

Tart filling

Tart filling

1 Portion

1	eggs	2
2	caster sugar	70 g
3	hot water	150 g
4	milk	75 g
5	vanilla extract	½ tsp

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1. Add sugar into hot water, mix until completely dissolved.

2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.

3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

4. Method (baking tarts):

5. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.

6. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Tarts pastry dough

Tarts pastry dough

1 Portion

1	plain flour	225 g
2	butter	125 g
3	sugar	55 g
4	egg	1
5	vanilla extract	totaste

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1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)

4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Chocolate chip cookie

Chocolate chip cookie

1 Portion

1	Butter	225 g
2	Sugar	110 g
3	Plain flour	275 g
4	cinnamon or other spices (optional)	1 tsp
5	Chocolate chip	75 g
6	Egg	1 each

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Chocolate chip cookie

Kai Wei’s Lunch box

Kai Wei’s Lunch box

1 Portion

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This is Kai’s Lunch box, it keeps warm or cold for half day. I cooked the first meal to fit this lunch box.
It’s pan-fry rice mix with roasted chicken

CHAIRMAN MAO’S RED BRAISED PORK BELLY

Lemon herb chicken salad

Lemon herb chicken salad

1 Portion

1	Olive oil	1 tsp
2	Lemon	1/4 squeezed
3	Water	1 tsp
4	Red wine vinegar	1 tsp
5	Chopped parsley	1 spring
6	Dried oregano	1/4 tsp
7	Fresh basil	2 leaves
8	Salt	to taste
9	Pepper	to taste
10	Chicken Maryland	1
11	Mesclun	1 cup
12	Cucumber diced	1/4
13	Tomato diced	1/2
14	Rasher bacon diced	1/2
15	Feta cheese crumbled	15 g

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Marinade chicken
cook chicken
Dressing

Bruschetta

Bruschetta

1 Portion

1	Wombok cabbage Chiffonade	50 g
2	Coriander Chiffonade	1 spring
3	Mint Chiffonade	1 spring
4	Basil Chiffonade	1 spring
5	Green capsicum Julienne	1/2
6	Spanish onion Julienne	1/4
7	Carrot Grate	1/4
8	garlic	2 clove
9	Tomato concasse	1/2
10	Slice bread	1
11	olive oil

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Coleslaw dressing, Mix all salad ingredients together except basil, add dressing and toss. Crush garlic, Bruschetta. Slice bread, sprinkle with olive oil and garlic, grill on flat grill, top with tomato and basil.

Grilled Pita and Grilled Foccacia

Grilled Pita and Grilled Foccacia

1 Portion

1	Smoked leg ham thinly sliced	1/2 slice
2	Chicken thigh, seasoned and roasted	100 g
3	Tomato tapenade	5 g
4	Hummus	5 g
5	Dijon Mustard	5 g
6	Baby spinach leaves	20 g
7	Avocado, smashed	1/4 g
8	Feta Cheese, crumbled	25 g
9	Cheddar Cheese, grated	30 g

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Options for fillings for the Grilled Pita and Grilled Foccacia

Tomato and Goats Cheese Bruschetta

Tomato and Goats Cheese Bruschetta

1 Portion

1	Sourdough bread sliced thick, 1.5cm	1
2	Roma tomatoes, ripened	1
3	Basil, chiffonade	1 sprig
4	Olive oil	10 ml
5	Vinegar, white wine or balsamic	10 ml
6	Goats cheese	20 g

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Lightly drizzle sour dough with olive oil and grill.
Spread the goats cheese on top of grilled sourdough and warm through under grill
For the Tomato mixture: remove seeds and cut into neat brunoise
Add basil, oil and vinegar
Season mixture and adjust flavourings with vinegar and oil
Spoon onto grilled bread, slice and serve

Mediterranean wrap

Mediterranean wrap

1 Portion

1	Flat bread (tortilla)	1
2	Olives, black pitted sliced	15 g
3	Sundried tomatoes, drained	20 g
4	Feta	20 g
5	Marinated artichokes	40 g
6	Eggplant grilled	1/4
7	Zucchini grilled	1/4
8	Thyme	1 sprig
9	Garlic	1 clove
10	Olive oil	10 ml

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1) Slice and grill zucchini and eggplant.
2) Slice olives, sundried tomatoes, artichokes and feta
3) Combine vegetables and marinade with thyme, garlic and oil, sit for 1 hour for flavours to infuse,
4) Drain very well
5) Lay tortilla out on the bench, spread with hummus, fill centre with the rest of ingredients
6) Wrap bottom up first, then top down to seal the ends
7) Pull right hand side over and roll towards the left
8) Wrap in greaseproof paper to hold shape.
9) Cut in half
10) Present with filling showing.

Club Sandwich

Club Sandwich

1 Portion

1	Sliced white bread	2 slices
2	Sliced wholemeal bread	1 slice
3	Chicken breast, roasted or grilled	1/2 slice
4	Lettuce leaves	1
5	Tomato	1/2
6	Mayonnaise	20 g
7	Bacon, cooked	1

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Method:
1) Toast all bread, spread 1 slice of white toasted bread with mayonnaise. Cover with lettuce and sliced chicken.
2) Place whole meal toast on top. Spread with mayonnaise, cover with sliced tomato and Spread the last slice bacon.
3) Spread last slice of white toasted bread with mayonnaise and place on top.
4) Secure two corners of the sandwich with long toothpicks, trim crusts if required, cut in half diagonally and serve.

Pinwheel Sandwich

Pinwheel Sandwich

1 Portion

1	Fresh white bread, cut lengthwise 4mm thick (a Pullman slice)	1 slice
2	Avocado	1/4
3	Cream cheese, softened	20 g
4	Lemon juice	1/4
5	Tabasco sauce	drop to taste

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Method:
1) Blend together the avocado, cream cheese, lemon juice and Tabasco sauce in a food processor until smooth, season and taste to check.
2) Slice bread lengthwise (Pullman slice), use a rolling pin to flatten slightly, and then remove the crusts. Use a pallet knife to spread the cream cheese paste over one side of the bread, ensuring it is even and right to the edges.
3) Starting at the short end, tightly roll the slice into a pinwheel and then wrap with plastic wrap, tie off the ends and chill approx. 1 hour to set the cheese.
4) Remove the plastic and cut the roll into 1 cm slices. Arrange on a suitable platter and garnish as desired.

What other fillings could you use? Think about adding a central garnish for colour and texture such as an asparagus spear, or layer smoked salmon, fresh herbs or roast capsicum over the spread.
What other spread could you use? The list is endless, and includes pesto, baba ghanoush, and cream cheese mixed with other herbs or flavours.
It is very important that the pinwheel sandwich is very precise and clean or it won’t look any good.

Ribbon Sandwiches

Sundried Tomato Tapenade

Hummus

Rosemary Grissini Sticks

Rosemary Grissini Sticks

1 Portion

1	Dried yeast	5 g
2	Sugar	1 Pinch
3	Warm water	125 ml
4	Plain flour	125 g
5	Olive oil, plus extra for greasing	5 ml
6	Rosemary fresh – picked from garden	1 sprig
7	Sea salt flakes	1/4 tsp

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Combine yeast, sugar and 75ml lukewarm water in a large bowl. Cover with plastic wrap
and stand in a warm place until foamy (15 minutes). Add flour and rosemary.
Mix to combine, turn onto a work bench and knead until smooth (3 - 5 minutes). Roll dough to
1 1/2cm thick, place on a greased tray, brush with extra olive oil, cover with plastic wrap and
stand in a warm place until double in size. (1 - 1 1/2 hours).
Preheat oven to 180C. Cut dough into 5cm x 1cm strips. Using your hands and
working one at a time, roll strips to 5mm thick and place on a greased oven tray, leaving
1cm space between each. Once tray is filled, brush liberally with olive oil and bake until golden
(8 - 10 minutes). Meanwhile, roll remaining and repeat.

Marinated Black olives

Marinated Black olives

1 Portion

1	Black olives pitted	50 g
2	Olive oil	50 ml
3	Chillies small red, brunoise	1
4	Oregano fresh	1 sprig
5	Garlic crushed	1 clove

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Mix all ingredients and allow to macerate for at least 30 minutes.

Giardinara Vegetables (mixed vegetables pickle – use whatever vegetables are in season)

Giardinara Vegetables (mixed vegetables pickle – use whatever vegetables are in season)

1 Portion

1	Cauliflower	50 g
2	Pickling onions	25 g
3	Carrots	50 g
4	Pumpkin	25 g
5	Zucchini	50 g
6	White wine vinegar	200 ml
7	Water	100 ml
8	salt	5 g
9	sugar	5 g
10	Bay leaves	2
11	garlic	5 cloves
12	Juniper berries	50

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Peel vegetables as necessary, then cut into bite sized pieces.
Place vinegar, water, salt and sugar into a saucepan and bring to a boil.
Add vegetables and simmer until just tender. They should still be firm as you are going to cool them down in the same liquid.
Add the bay leave, cloves and juniper berries.
The hot pickled veg can be placed into sterilised jars at this point. Chill quickly if using straight away and store in the pickling solution.

Antipasto Platter

Antipasto Platter

1 Portion

1	Giardinara vegetables	100 g
2	Grissini sticks	6
3	Thinly sliced prosciutto	2 slices
4	Thinly sliced ham	2 slices
5	Marinated black olives	6
6	Figs or melon (season availability)	2 pieces
7	Sliced ripe tomatoes	1
8	Fresh basil leaves	1 sprig
9	Buffalo Mozzarella or Baby Bocconcini sliced	40 g
10	Olive oil	To drizzle
11	Baby Cos lettuce leaves	4

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Antipasti are usually very simple dishes. Made up of only 2-3 very fresh ingredients.
The platter is a combination of a few different antipasti served together.
Thin slices of prosciutto are generally served with either figs or melon and grissini or good crusty bread.
Fresh, ripe sliced tomatoes are layered with buffalo mozzarella and fresh basil leaves, and drizzled with good olive oil.
Giardinara vegetables are served with ham or salami to aid digestion.

Citrus Fruit Salad

Citrus Fruit Salad

1 Portion

1	Orange segmented	1
2	Grapefruit segmented	1
3	Mint chiffonade	1 sprig
4	Sugar	1/2 tsp

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Gently toss all ingredients and present neatly. Dress with sugar if the fruit is too sour.

Thai Beef, Lime and Peanut Salad

Thai Beef, Lime and Peanut Salad

1 Portion

1	Rump steak	125 g
2	Long red chillies	1
3	Garlic sliced	1 clove
4	Sugar	1 tsp
5	Fish sauce	2 tsp
6	Lime juice	1 tsp
7	Mesclun salad mix	25 g
8	Mint chiffonade	2 sprigs
9	Shallots sliced thinly	1 sprig
10	Coriander chopped roughly	2 sprigs
11	Peanuts roasted and chopped 20g	20 g

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Combine garlic, chillies, fish sauce, lime juice and sugar. Add to meat and marinade.
Grill steak until medium rare and heat marinade to a simmer. Keep them separate.
Slice steak thinly and toss all ingredients together including the marinade. Check seasoning and serve.

Waldorf Salad

Waldorf Salad

1 Portion

1	Apples – granny smith	1/2
2	Celery	1 stalk
3	Lemon juice	10 ml
4	Walnuts chopped	30 g
5	Mayonnaise / Cream (2:1 ratio)	enough to coat salad

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Julienne apple and celery into even size pieces. Place into a stainless steel bowl and dress with lemon juice to stop browning.
Chop walnuts. Mix cream and mayonnaise together and add gradually to apple mixture, enough to coat.
Adjust seasoning and arrange neatly onto plate.
Complete with walnuts.

Ham and Egg Croquette

Ham and Egg Croquette

1 Portion

1	Onion	1/2
2	Bay leave	1
3	Clove	2
4	Milk	310 ml
5	Butter	45 g
6	Flour plain	40 g
7	Cornflour	20 g
8	Ham diced	50 g
9	Egg white – hard boiled and chopped finely	50 g
10	Nutmeg	1/8 tsp
11	Egg whole for crumbing	1
12	Panko breadcrumbs	75 g

---

Place the milk and ½ onion cloute in saucepan. Bring to the boil over medium heat. Reduce and simmer 2 minutes.
Cool milk mixture and remove the onion, discard the onion, keep the milk!
With the other onion, finely dice. Melt butter and seat onion until translucent.
Make a white roux using 40g plain flour and cornflour, mix until smooth and silky.
Add infused milk gradually, heating between each addition, and beating vigorously to avoid lumps from forming. Cook for 5 minutes.
Add ham and keep cooking until mixture has thickened stirring frequently, approx... 30 minutes.
Add eggwhite nutmeg and salt to taste. Transfer mixture to flat tray and cover with plastic. Chill for 2-3 hours.
Using clean, dry hands take a heaped tablespoon of mixture and roll into shape. Dust with flour and egg wash and crumb. Put aside to set.
Deep fry croquettes in hot oil 175°C fry in batches so you do not overcrowd the fryer. Place onto absorbent paper, sprinkle with salt and serve.
Note: This recipe would traditionally contain Jamon Ilberico which is a Spanish ham where pigs have been fed on acorns to give particular flavour and richness to the flesh. A croquette is a typical tapas recipe that can be adjusted with any other flavourings that are on hand to use up leftovers, it does not have to Jamon ham based.

Yoghurt with mint and coriander dipping sauce

Yoghurt with mint and coriander dipping sauce

1 Portion

1	Yoghurt plain	50 g
2	Mint, chopped	1 tsp
3	Coriander, chopped	1 tsp
4	Lemon juice	to taste

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Mix all ingredients together and adjust seasoning to taste. Serve with spicy vegetable samosa and quick pickled vegetables.

Spicy Vegetable Samosas

Spicy Vegetable Samosas

1 Portion

1	Plain flour	3/4 cup
2	Salt	1/4 tsp
3	Ghee	2 tsp
4	Iced water	3 tsp
5	Ground coriander seeds	1/2 tsp
6	Onion dice brunoise	1/2
7	Ginger minced	10 g
8	Garlic crushed	1 clove
9	Chilli brunoise	1 small
10	Garam masala	1/2 tsp
11	salt	1/2 tsp
12	Turmeric	1/4 tsp
13	Cayenne pepper	1 pinch
14	Potato large, brunoise	1 large
15	Frozen peas	50 g
16	Coriander fresh	2 sprigs

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Sift the flour and salt together, add 2 tsp ghee and rub in. Add 3 tbsp water, mix and work the dough until it comes together.
Turn dough onto floured surface and knead for 4 minutes into a firm dough. Cover with plastic and rest 30 minutes.
On a lightly floured surface, knead the dough for a minute and divide into 2 pieces.
Roll each piece into strips and then cut each strip into 4 pieces giving 8 in total. Roll into balls and keep covered.
Roll out each ball into a disc about 15 cm in diameter. Cut each in half giving half moons/circles.
Spoon filling into the centre, brush edges with water and fold over filling into a triangle. Press edges to seal.
Filling: heat 1/8 cup ghee and add coriander seeds, heat until fragrant. Add onions and ginger and cook until caramelise occurs. Add garlic, chilli and other spices and cook.
Add the potatoes and cook until they start to colour and become dry, add peas and check seasoning. Allow mixture to cool before filling the pastry.

Seafood Tapas

Seafood Tapas

1 Portion

1	Squid	500 g
2	Birdseye red chilli	1/2
3	Tinned tomatoes	125 g
4	Garlic cloves	1
5	olive oil	20 g
6	Coriander for garnish

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Clean and portion squid
Heat oil in a pot, add in squid, cover with a lid and cook for 2 minutes until the squid is just cooked.
Puree the tinned tomatoes, slice the garlic, and dice the chilli, Add to the squid and simmer for 1 minute
Add coriander and parsley and serve in a bowl

Satay Chicken Skewers

Satay Chicken Skewers

1 Portion

1	Chicken thigh	250 g
2	Bamboo skewers	6
3	Onion, finely diced	1
4	Peanut oil	20 ml
5	Peanut butter, crunchy	130 g
6	Curry powder	1 tsp
7	Chicken Stock	250 ml
8	Garlic, crushed	1 clove
9	Sugar	5 g
10	Dark soy sauce	40 ml
11	Lemon juice	30 ml
12	Coconut milk	150 ml
13	Steamed rice	160 g

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Soak bamboo skewers for 1 hour so that they do not burn when cooking. Cut the chicken thighs
evenly into 6 slices and thread each piece onto the end of a skewer.
Mix the soy sauce, lemon juice and garlic together and marinate the chicken skewers for 1-2
Hours. To make the sauce, gently sauté the onion in the peanut oil until it is lightly coloured.
Add the curry powder and fry 1 minute. Add the peanut butter, stir to combine, then add the
stock. Add sugar and coconut milk, bring to a gentle simmer. Do not boil as the sauce will split.
Season to taste. Simmer gently until correct consistency.
To serve, cook the skewers on a char grill, place on top of hot steamed rice, and top with satay sauce, 3 skewers per serve.

Roast Beef Crostini

Roast Beef Crostini

1 Portion

1	Day old wholemeal unsliced bread	1 slice
2	Butter clarified	25 g
3	Horseradish cream	2.5 g
4	Sour cream	50 g
5	Beef Sirloin Roasted to Rare	50 g
6	Spring Onion	1 sprig

---

Put bread in freezer for 30 min to firm up.
Roast beef, rest and cool.
Slice bread lengthways, Pullman slice, 5mm thickness. Toast on one side under salamander.
Brush clarified butter on the untoasted side, toast the buttered side. Let the toast cool.
Remove crusts and cut into shapes (do not remove crusts if using a cutter) cover with plastic so they do not dry out.
Mix horseradish and cream, slice spring onions on a large angle thinly.
Place horseradish onto crouton and then roast beef. Top with garnish, serve

Rice cake with Smoked trout

Rice cake with Smoked trout

1 Portion

1	Short grain sushi rice	1/2 cup
2	Egg	1/2
3	Greek yoghurt	60 ml
4	Smoked Rainbow trout	50 g
5	Cream cheese	50 g
6	Dill	1/8 bunch
7	Clarified butter	30 g
8	Baby capers	5 g

---

Place rice in large pot with 1 cup cold water. Bring to boil, stir, then reduce heat to simmer (covered) for 12 minutes until water is absorbed. Remove from heat.
Transfer rice to a bowl, add beaten egg, yoghurt and seasoning. Stir.
Spoon into a paper lined shallow baking tray, spread out the mix and press down firmly until the rice is even and 5mm deep.
Cover tray with foil, bake for 10 minutes @ 180C, remove foil and bake a further 5 minutes.
Allow to cool completely. Once cool, use a round cookie cutter to cut the rice into small rounds.
Flake smoked trout gently, remove all bones.
Chop dill finely and mix through the cream cheese and season. Roll into log shape and chill 30 minutes to set. Place on top of the rice cake and garnish with trout and baby capers.

Parmesan Cheese Cracker with Goats Cheese Mousse and Red Pepper Relish

Parmesan Cheese Cracker with Goats Cheese Mousse and Red Pepper Relish

1 Portion

1	Spanish onion fine diced	50 g
2	oil	15 ml
3	red capsicum	1
4	tomatoes concasse	2
5	olive oil	25 ml
6	garlic cloves minced	1/2
7	long red chillies seeds removed	1
8	malt vinegar	25 ml
9	brown sugar	75 g
10	salt	1/4 tsp

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Parmesan Tuille
80g freshly grated parmesan

Place grated parmesan onto greaseproof paper and form into shapes either using a cutter or stencil make sure they are small you are making Canapés!
Bake until lightly golden at 180 degrees. Do not overcook as they will become bitter if they are too dark
Once cool place into airtight container to prevent them from going soft

Goats cheese Mousse
40g goats cheese
10g cream

Soften cheese and mix with cream until smooth
Season and place into fridge until ready to use

Rub capsicum with oil, then roast capsicum in hot oven until blackened on all sides Place capsicum in a stainless steel bowl, covered in cling wrap, leave 5 minutes. To steam so the skin will be easy to remove. Remove skin and seeds of capsicum, Chop into 5mm dice. Sauté onion in oil until transparent and well cooked, add garlic and chilli and fry 1 minute. Add concasse and capsicum and cook 2 minutes. Add vinegar, sugar and salt, cook on very low heat 30 - 40 minutes Or until thickened and pulpy. Pour into a sterilised jar and use as required.

To finish place goats cheese mousse onto cheese cracker, top with red capsicum jam and garnish with some fresh herbs

Braised Pork Belly roulade with braising reduction

Braised Pork Belly roulade with braising reduction

1 Portion

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Pork Belly 400g skin on

Braising liquid
Veal stock 1 cup
Red onion 25g finely diced
Vegetable oil 10ml
Red capsicum ½
Tomato 1 (prepared to concasse)
Olive oil 15ml
Garlic, minced ¼ clove
Long red chilli ½ finely diced
Sherry vinegar 15ml
Brown sugar 40g
Salt ¼ tsp

Stuffing
Veal Mince 80 gm
½ egg
Onion ¼ diced
Crisp apple ¼ grated
Thyme leaves 1 tsp
Parsley 1 tsp chopped

1. Combine all farce ingredients thoroughly and set aside covered with cling film.
2. Butterfly the belly as demonstrated
3. Shape veal mixture into a log. Lay inside the belly.
4. Roll the meat up and truss and tie securely with kitchen string
5. Combine all braising ingredients in a baking tray and place the porkbelly skin-side up in the middle of the tray. Make sure the liquid does not cover the skin.
6. Place the tray in a moderate to slow oven (Approx 160°C) uncovered until tender. This may take up to 2 hours – ensure pork is very soft.
7. Remove Belly from baking tray and reserve liquid
8. Reduce braising liquid to a thickened consistency
9. Place pork belly under griller/salamander and grill until crisp and puffed (make sure hoods are on!) Don’t walk away from salamander as pork can burn very quickly
10. Carve and serve pork belly with reduced braising liquor sauce

Pork tenderloin medallion with Baba ganoush and fried pickled

Pork tenderloin medallion with Baba ganoush and fried pickled

1 Portion

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onions 1 Portion

100g Pork tenderloin
10ml Vegetable oil
Seasoning
5g butter

1. Tenderize pork tenderloin lightly with a meat tenderizer/hammer and season well
2. Place pork medallion in a frypan on a medium-high heat, with vegetable oil to seal well and caramelise this will take around 2 minutes each side
3. Turn heat down and cook for a further 2 minutes each side
4. Add the butter and baste the pork well, remove from the pan and let rest for 2 minutes before serving with baba ganoush and fried pickled onions

Baba ganoush 2 Portion

½ Eggplant
1clove garlic, minced
30ml Lemon juice
45ml tahini
80ml extra-virgin olive oil, plus more for serving
10g parsley chopped
2g cumin toasted

1. Roast eggplant with garlic till soft.
2. Allow to cool slightly
3. Blend in robo coupe with remaining ingredients adjust seasoning



Pickled onions 2 Portion

75ml vinegar
35g sugar
3 White peppercorns
1 cloves
2 juniper berries
1 thyme sprigs
½ onions sliced in rings

1. Combine all ingredients and bring to the boil
2. Add onions and let cool to room temperature

To Fry
1. Coat in flour dip into egg wash dust again in flour, fry in the deep fryer

Pork Cutlet with Colcannon and Cider sauce

Pork Cutlet with Colcannon and Cider sauce

1 Portion

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1. Place pork cutlet skin side down in a frypan on a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden
2. Cook the cutlet on one side for 5 minutes then turn and cook for a further 4 minutes.
3. Add a little bit of oil or butter if needed
4. Set the pork aside and let it rest for 2 minutes before serving with colcannon and re-heated cider sauce

Colcannon 1 Portion

75g Potato
75g cabbage chiffonade
25g leeks
75ml milk
20g butter
5g Chives chopped

1. For the colcannon, shred cabbage and cook quickly in boiling water, drain in colander.
2. Cook and mash potato
3. Slice leeks and simmer in milk until just cooked
4. Mix in the potatoes, cabbage, chopped chives and butter and seasoning reserve for service

Cider Sauce

120ml apple cider
30ml calvados/brandy
100ml jus
1 apple

1. Peel and turn apples
2. Add to cider
3. Slowly poach apples, remove
4. Continue to reduce by half add jus and reserved apples
5. Serve with pork cutlet and colcannon

Beef Shish-kebabs with harissa yoghurt

Beef Shish-kebabs with harissa yoghurt

1 Portion

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Marinade for Kebabs

20g smoked paprika
3 cloves garlic
5g chopped parsley
5g chopped oregano
Salt and pepper

1. Mix together, add diced beef marinate for 1hr then put on skewers.
2. Grill on medium to high heat for 10 minutes or until medium rare.
3. Serve kebabs with harissa yoghurt

Harissa Yoghurt

5g Harissa paste
50g yoghurt

1. Mix together

Harissa SBS 1½ Cups

1 red capsicum
250g small red chillies, stalks removed, roughly chopped
½ preserved lemon
1 garlic clove
1½ Tb coriander chopped
1 Tb ground cumin
½ tsp salt
olive oil, to cover

1. Preheat oven to 180°C. Place capsicum on an oven tray lined with baking paper and roast for 40-50 minutes, turning every 10 minutes, or until browned and softened. Set aside to cool. (can do on the stove top also)
2. Mince the roast capsicums, chilies, preserved lemon and garlic by hand or pulse in a food processor. Mix with the coriander, cumin and salt until well combined
3. Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil
4. Store indefinitely in the refrigerator

Dry Rub Beef Rump with Chimmi Churri and Rocket

Dry Rub Beef Rump with Chimmi Churri and Rocket

1 Portion

1	Beef rump retail	100 g
2	rocket	50 g
3		Seasoning
4	vegetable oil	10 ml

---

1. Mix spices for dry rub and rub over steak
2. Marinate in cool room for 1 hour
3. Panfry steak until medium rare. Rest 5 minutes
4. Serve dressed with rocket salad dressed with chimmi churri



Coffee rub (Students halve this recipe and record the changes) 6 Portion

2 Tb chilli powder
2 Tb coffee grounds (not powdery, but a very fine grind)
¼ Tb cayenne pepper
1 Tb ground cumin
½ Tb ground coriander
1 tsp garlic powder
1 tsp mustard powder
2 tsp salt
1 tsp freshly ground black pepper

1. Mix all ingredients together well and rub over beef, store rub that is not used in airtight container

Chimichurri 4 Portion

½ cup olive oil
2 Tb red wine vinegar
½ cup parsley chopped finely
3-4 cloves garlic, finely chopped or minced
2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
¾ tsp dried oregano
1 tsp sea salt
Pepper, to taste

1. Mix all ingredients together well and store ready to dress salad and beef

Beef and Mustard pie

Beef and Mustard pie

1 Portion

1	beef rump minced	200 g
2	Onion, brunoise	30 g
3	Vegetable oil	2 tsp
4	Veal stock	300 ml
5	Tarragon fresh	1 sprig
6	Wholegrain mustard	1 tsp
7	Butter	20 g
8	Flour	10 g
9	Cream	30 ml
10	Puff pastry sheet	1/8

---

1. Simmer beef in stock with onion and tarragon. Cook until tender
2. Strain and reserve liquid
3. Add mustard to mince and some of the reserved liquid until just covered
4. Simmer 5 minutes, add cream and adjust consistency with beurre manie
5. Place in ramekin or pie foil. Place pastry on top, decorate and seal
6. Brush with egg wash and bake 200®c for 10 minutes or until golden

Aged Beef Striploin (Put aside for last lesson)

Lamb kidneys with red wine and red current jus

Lamb kidneys with red wine and red current jus

1 Portion

1	lamb kidneys cleaned	2
2	sliced onion	½
3	red currant jelly	50 g
4	red wine	75 ml
5	demi glaze	75 ml
6	Sour dough	1 slice
7	chopped parsley	5 g

---

1. Slice kidneys horizontally in half and remove white central membrane.
2. Score the inner surface 1/4 way through in a cross cut pattern.
3. Soak the kidneys in cold water for 1 hour. Then rinse in clean water and pat dry with kitchen paper.
4. Bring a pot of water to the boil and add kidneys. Cook 20 seconds till colour changes. Remove kidneys and plunge in iced water. Drain. Chill until needed.
5. Sauté kidneys
6. Add onion continue to cook
7. Deglaze red wine add jelly and demi glaze and season
8. Serve on toasted sour dough topped with chopped parsley

Smoked Lamb Shoulder with Stout and Onion Dumpling

Smoked Lamb Shoulder with Stout and Onion Dumpling

1 Portion

1

Lamb Shoulder

200 g

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Lamb Rub (Students to halve this recipe and record results) 4 Portion

1 ½ cups dark brown sugar
4 sprigs rosemary, fresh (stem and mince)
1/3 cup kosher salt
2 tsp cayenne, ground
1 tsp white pepper, ground
1 Tb cumin, ground

1. Mix all ingredients well and rub over shoulder, allow to rest for 30 minutes before smoking

Onion and Rosemary Dumplings 2 Portion

95g soft flour
5g baking powder
50g suet/lard
1 Tb oil
1 onion finely chopped
3g chopped rosemary
100ml stout

1. In a small sauce pan, season and sweat down the onions with the olive oil add rosemary, remove from the heat and cool
2. Once cooled, stir in suet and sieve in the soft flour and baking powder, slowly add the water until a dough is formed, shape in medium sized balls, allowing 3 per portion.
3. Place dumplings into braising liquid for smoked shoulder and braise for 1 hour turning every 20 minutes

Braising liquid

50g carrot finely diced
50g onion finely diced
50g celery finely diced
100ml stout
2 cloves garlic
2 bay leaves
Thyme
20g tomato paste
150ml stock beef/chicken

Smoking mixture

1 cup wood chips
50ml apple juice
50ml apple cider
1 sprig Rosemary

1. Place into the smoker allow to smoke
2. Add lamb shoulder and smoke for 12 minutes
Braising

1. Remove and place lamb shoulder into a baking dish. Pour over the stock and vegetables
2. Bake 1 ½ hours at 160° with dumplings paced in after 30 minutes
3. Remove lamb and dumplings from oven and allow to rest before serving with a reduction of the cooking liquid

Sautéed lamb liver

Sautéed lamb liver

1 Portion

1	lamb liver	50 g
2	milk	50 ml

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1. Clean liver as directed and store in milk and soak for 2 hours
2. Slice liver on the diagonal 1cm thick
3. Dust in seasoned flour and panfry gently in butter and oil
4. Rest 1 minute on kitchen paper to absorb juices
5. Serve with mustard lentils and carved lamb shoulder roast

Mustard Lentils

Larded Roast lamb with Mustard Lentils and Sautéed Liver

Larded Roast lamb with Mustard Lentils and Sautéed Liver

1 Portion

1	Boned lamb shoulder	200 g
2	Pork back fat	30 g
3	Mirepoix 60gm each of onion, carrot and celery	60 g
4	Red wine	50 ml
5	Veal stock	200 ml
6	Thyme	1 Sprig

---

1. Freeze pork back fat to allow easier cutting. When frozen, Slice 5mm thick and then cut to long batons (5x5x200mm). Lay out batons on a cling wrapped tray and return to freezer.
2. Use a boning knife to cut a slit through the center of the roasting piece of meat. (Or use a larding needle)
3. Lard the meat by inserting the frozen back fat into the slit so that you have a line of fat running through the middle of the meat.
4. Rub the meat with olive oil. Sprinkle with chopped rosemary and thyme. Sit on a mirepoix trivet, Cover with foil, and put in an oven on a low-medium heat [165C or 140C fan forced].
5. Cook for 15 minutes per 200gms of meat, plus 15 minutes.
6. Then remove the lamb from the roasting tray and rest, covered in a warm place ready for carving

Blanquette de veau

Blanquette de veau

1 Portion

1	veal 2cm dice	500 g
2	Veal stock	1 Lt
3	onion cloute	1
4	Bouquet garni	1
5	button onions	20 g
6	button mushrooms	20 g
7	lemon juice	½
8	flour for roux	80 g
9	butter for roux	80 g
10	cream	20 ml
11	egg yolk	1

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1. Blanch veal in boiling water
2. Place into stock with bouquet garni and onion cloute cook 1-1.5 hrs at a simmer on the stove
3. Sauté onion and mushroom reserve for service
4. Make a roux
5. Remove meat from stock, add stock to make a veloute cook 20-25 minutes to cook the flour out
6. Make a liaison with egg and cream add to veloute, being careful not to re-boil (only do the portion your serving! Need to store remaining Blanquette for commercial operations)
7. Mix the meat with the garnish
8. Top with the sauce garnish with fresh herbs

Veal Escalope Saltimbocca with Hassel back potato

Veal Escalope Saltimbocca with Hassel back potato

1 Portion

1	Veal escalope	100 g
2	Sage leaves	4
3	Prosciutto thin sliced	1
4	Olive oil	1 Tb
5	White wine	¼ cup
6	Chicken stock	¼ cup
7	Tomato	1 (prepared to concasse)
8	Cream	¼ cup
9	Seasoning	To taste

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Hassel Back Potato

Potato 1 medium
Butter, melted 1 Tb
Garlic, crushed 1 clove
Seasoning To taste
Thyme 2 sprigs

Veal
1. Tenderise escalope with a meat mallet. Season
2. Place sage leaf and prosciutto on top. Cover with plastic and weight down with a fry pan
3. Heat oil in fry pan and seal, prosciutto side first. Turn veal over and cook another 2 minutes. Remove and keep warm
4. Deglaze pan with wine, add stock and reduce by half
5. Add tomato and cream, reduce to correct consistency and then season
6. Serve with Hassel back potatoes

Hassel back potato
1. Make incisions in the potato 2/3 of the way through ½ cm thick.
2. Combine remaining ingredients and rub into the potato well.
3. Place on baking tray and bake 180®c for 45 minutes.

Veal medallion with Sauté sweet breads, broad beans, Madeira foam

Veal medallion with Sauté sweet breads, broad beans, Madeira foam

1 Portion

1	Veal topside medallion	100 g
2	veal sweet bread	½
3	broad beans	50 g
4	butter	50 g
5	parsley chopped	5 g
6	water	200 ml
7	¼	onion
8	¼	carrot
9	white vinegar	1 Tb
10	peppercorns	2
11	bay leaf	1
12	Madeira wine.	125 ml
13	Veal jus	125 ml
14	xanthium gum (usually added in a 0.2% to 0.8% ratio, depending on the density of foam desired)	2%

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1. Make court bouillon and poach veal sweetbread for 3 minutes, cool and peel as directed ready for pan frying
2. Truss veal medallion as directed and store ready to cook
3. Reduce Madeira until mirror stage
4. Add in veal jus and reduce to desired consistency
5. Remove from the heat and weigh liquid, add in 2% xanthium gum and blitz to achieve the foam
6. Panfry veal until medium rare, remove from pan and rest 5 minutes
7. In the same pan add in the sweet breads, butter and cook for 2 minutes to gain golden colour
8. Reduce heat and warm broad beans through, fold through parsley and serve with veal and madeira foam
9. Serve immediately over the veal

Venison Sous vide with Brussel sprouts, Pepperberry Jus

Venison Sous vide with Brussel sprouts, Pepperberry Jus

1 Portion

1	Venison medallion	150 g
2	Bay leaves	1
3	Thyme	1 sprig
4	garlic crushed	1 clove
5	Butter	5 g
6	Salt	pinch

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1. Pat the medallions dry, dress with a pinch of salt, add a knob of butter and a bay leaf and then vacuum seal.
2. Cook in a sous vide bath at 56°C for 45 minutes
3. Remove from the vacuum pouch, reserving the juices to add to the sauce.
4. Sear in a hot pan to finish, or ideally with a blowtorch.

Brussels sprouts 1 Portion

80g Brussels sprouts
1Tb Olive oil
1 clove Garlic
1 sprig Thyme
1 sprig Rosemary
30g Unsalted butter
100ml Vegetable stock
Salt and pepper

1. Take off outer leaves of Brussels sprouts clean and cut the sprouts in half.
2. Heat a sauté pan over low heat and add olive oil and sprouts and sauté until golden.
3. Add garlic, thyme and rosemary and stir constantly for a few minutes.
4. Add butter to deglaze and cook until butter turns brown.
5. Add stock and cook until sprouts are tenders. Check seasoning.

Pepper and port jus 1 Portion

75 ml Port
150ml Beef stock
1 Bay leaf
1 sprig Thyme
5g Pepperberry

1. In a small saucepan, on a medium heat, reduce the port by half.
2. Add the stock, bay leaf, thyme and peppercorns and reduce by half again.
3. Check consistency and seasoning

Aged Striploin with Hand cut chips and café d Paris butter

Aged Striploin with Hand cut chips and café d Paris butter

1 Portion

1

Aged striploin

100 g

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1. Preheat the char grill to high heat. Oil the steak, season and seal on one side
2. Cook without turning until moisture starts to appear on the uppermost side of the steak
3. Turn steak and cook on other side until steak is cooked to medium rare
4. Rest in a warm place for 3 - 5minutes and serve

Café d Paris butter (student to halve this recipe and record results) 6 Portion

250g unsalted butter, chopped and softened
4 anchovy fillets
2 Tb baby capers
1 clove garlic, crushed
1 cup parsley chopped
1 Tb Worcestershire sauce
2 Tb tomato paste
½ tsp sea salt flakes
Cracked black pepper

1. Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a small food processor and process until finely chopped
2. Place the café de Paris butter on a sheet of non-stick baking paper and shape into a log
3. Roll to enclose, twisting the ends to seal
4. Refrigerate for 2 hours or until firm
5. Slice butter into 2mm slices and place on top of grilled beef
Heston Blumenthal's triple cooked chips 2 Portion

250g Maris Piper Potato – peeled and cut into chips (2cm x 2cm x 6 cm)

1. Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.
2. Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.
4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
5. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
6. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

Lemon myrtle and crocodile croquette with aioli

Lemon myrtle and crocodile croquette with aioli

1 Portion

1	Crocodile	100 g
2	¼ cup	Milk
3	Potato, peeled, diced and cooked until soft (approx. 150g)	1
4	Parsley, chopped	5 g
5	Lemon myrtle	1 pinch
6	Beaten	1 egg
7	Panko breadcrumbs	1 cup
8	Plain flour	1 cup

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Aioli 2 Portion
2 clove garlic crushed
¼ tsp salt
2 egg yolks
1 cup olive oil
2 Tb lemon juice
White pepper to taste

1. Poach crocodile in milk until tender, remove from heat and allow to cool
2. Flake crocodile and fold through cooked mashed potato, add seasoning and parsley and allow to cool
3. Weigh to 20g and roll into croquettes and crumb
Deep fry croquettes until golden and hot in the centre and serve with garlic aioli

Sous vide Kangaroo fillet with pickled beetroot

Sous vide Kangaroo fillet with pickled beetroot

1 Portion

1	kangaroo fillet	150 g
2	rosemary	1 sprig
3	Thyme	1 sprig
4	garlic crushed	1 clove
5	Butter	5 g

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1. Pat the fillet to dry and season well add a knob of butter and herbs and then vacuum seal
2. Cook in a sous vide bath at 55°C for 30 minutes
3. Remove from the vacuum pouch, reserving the juices to use as for the sauce
4. Sear in a hot pan to finish and serve with reserved cooking juices and pickled beetroot on the side

Balsamic Pickled Beetroot 2 Portion

50g Beetroot, peeled and julienned
¼ tsp Caraway seeds
40ml Balsamic vinegar
½ Tb Packed brown sugar
40ml Red wine vinegar
½ Tb Packed brown sugar
¼ cup water
½ tsp Sea salt flakes

1. Make a balsamic syrup by placing the balsamic vinegar and 2 Tb of brown sugar in a pan and bringing it to a boil
2. Turn the heat down and let it simmer and reduce by about half. Pour it into a small bowl and set aside
3. Using the same saucepan, add the water, salt and bring to the boil
4. Add the red wine vinegar, the rest of the brown sugar and balsamic syrup and stir till the sugar dissolves
5. Place the beetroot in a bowl and add the caraway seeds
6. Pour the liquid over the beetroot
7. Allow to cool, then move it to the cool room to chill
8. Store in sealed container in cool room for up to 6 weeks
9. Serve on the side of kangaroo fillet

Vietnamese stuffed chicken wings with Dashi

Vietnamese stuffed chicken wings with Dashi

1 Portion

1	Large chicken wings	4
2	Rice vermicelli	15 g
3	Vegetable oil	1 Tb
4	Spring onion	½
5	Garlic, crushed	2 Clove
6	Lemongrass, finely chopped	1 stalk
7	Vietnamese fish sauce	1 Tb
8	Minced pork, finely minced	200 g
9	Dried shitake mushrooms, Soaked, chopped finely	2
10	Water chestnuts, finely chopped	100 g
11	Coriander leaves, finely chopped	1 Tb

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Dashi (ichiban dashi)
5 cm square piece dried Kombu
1 Lt cold water
7 g bonito flakes

5g Chilli julienne
10g spring onion Julienne

1. Partially tunnel bone the chicken wings, removing the first and second bone, but leaving the wing tip intact. To do this, cut around the end of the first bone in a circular motion, then scrape down the bone until you reach the next joint.
2. Cut around this joint also, removing the cartilage, scrape down the bone until you reach the wing tip joint. Break this joint and pull the bones free. Try to keep the skin intact and without holes.
3. Cover the vermicelli in boiling water until softened, drain and chop into 2cm lengths.
4. Sauté the garlic, spring onions, lemongrass, and shitake mushrooms in the vegetable oil for 2 minutes, combine with the rest of the ingredients.
5. Fill the chicken wing with stuffing mixture, use a toothpick or string to close off the end. Chill 30 minutes
6. Wipe the Kombu with a dry cloth to remove any dirt, but take care not to wipe away the white crystals sticking to the surface.
7. Place the Kombu and cold water in a saucepan over medium-low heat for about 15-20 minutes, slowly bringing to a simmer. Remove the Kombu when softened, and just before the water starts to simmer (if the Kombu is boiled, the stock will become slightly bitter)
8. Increase the heat and bring the liquid to the boil. Add the bonito flakes and boil for 2 seconds, then remove from the heat. Allow the bonito flakes to stand for about 2 minutes, until they sink to the base of the pan
9. Skim off any frothy scum that comes to the surface of the liquid, but do not stir, as this will make the stock cloudy
10. Strain the stock through a sieve lined with cheesecloth ready to poach the chicken wings
11. Poach chicken wing in dashi stock for 10 minutes making sure the wings are completely covered with the liquid
12. Slice diagonally to serve, with a little of the poaching liquid and garnished with sliced chilli and shallot

Korean Fried chicken – Confit of Chicken Maryland, Chilli Salt, Mayonnaise

Korean Fried chicken – Confit of Chicken Maryland, Chilli Salt, Mayonnaise

1 Portion

1	Chicken Maryland	1
2	sea salt	25 g
3	Lemon Zest	1
4	Thyme	1 Sprig
5	Pepper	1 Cracked

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Confit
1 Bch Thyme
1 Bulb Garlic
600ml Vegetable oil

100ml buttermilk

100g corn flour
½ tsp smoked paprika
½ tsp ground cumin
1 Tb baking powder
2 tsp sea salt flakes
½ tsp cracked black pepper

1 Tb Mayonnaise
1 tsp salt
¼ tsp chilli ground

1. Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hour
2. Pat the chicken dry with kitchen paper
3. Place in a small roasting tin with the remaining confit ingredients and bake in the oven for 2-2 1 / 2 hours at 75 degrees until tender, then remove from the oil and drain on a wire rack to cool
4. Reserve and strain the oil for other classes this will need to be packaged!
5. Place chilled chicken into buttermilk and allow to refrigerate for 30 minutes
6. Place the flour, paprika, cumin, baking powder, salt and pepper on a large tray and mix to combine.
7. Place the marinated chicken, draining off any excess liquid in the flour mixture, and press to coat.
8. Cook the chicken in the deep fryer until golden and crispy

Potato, Peas and Sage

Potato, Peas and Sage

1 Portion

1	Salted butter	10 g
2	Onion	10 g
3	Potato peeled and diced (same size as the peas!)	½
4	Clove garlic crushed	1
5	Peas	25 g
6	Sage chiffonade	1 Sprig
7	chopped	1 Parsley

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1. To make the sauce melt the butter in a large pan add onion, sage and garlic and cook over medium heat until the onion is soft
2. When ready to serve reheat sauce and place in peas to heat through (do not cook to long the peas will lose their colour!)
3. Fold through chopped parsley and serve with chicken Ballotine

Chicken Ballotine Mushroom and Chicken Liver Farce, Potato, Peas and Sage

Chicken Ballotine Mushroom and Chicken Liver Farce, Potato, Peas and Sage

1 Portion

1	Chicken Maryland	1
2	Chicken Maryland	1
3	Prosciutto, sliced thin	25 g
4	Prosciutto, sliced thin	25 g
5	Olive oil	5 ml
6	Butter	20 g
7	Shallots, minced	10 g
8	Garlic, minced	½ tsp
9	Button mushrooms, brunoise	150 g
10	Chicken liver, diced	50 g
11	Breadcrumbs	8 g
12	Parsley, chopped fine	½ tsp
13	Basil, chiffonade	½ tsp
14	Oregano, chopped fine	½ tsp
15	Porcini powder	½ tsp

---

1. Process dried porcini mushrooms to a fine powder
2. Make the stuffing – heat the oil and butter, add the shallots and garlic, cook 30 seconds. Add the liver and mushrooms and season with salt and pepper
3. Cook until the mushrooms are cooked through and all of the liquid has evaporated, the mushrooms should have taken on a golden colour
4. Remove from heat, mix in the herbs and breadcrumbs allow to cool
5. Debone chicken Maryland’s keeping skin intact, trim sinew and set aside
6. Open out each chicken Maryland flat with skin side down and fill the gap where the bones were with stuffing mix
7. Roll into a cylinder shape and wrap in thinly sliced prosciutto. Wrap in aluminum foil and tighten ends
8. Chill for service. Poach 20 minutes in water, and then unwrap the foil, season with cracked black pepper and olive oil, and seal in a pan on all sides until bacon is golden
9. Rest in a warm place, and then carve into slices to serve with pea and potato garnish

Pan seared Chicken Breast with Fines Herbs, Roasted Sweet Potato Puree

Pan seared Chicken Breast with Fines Herbs, Roasted Sweet Potato Puree

1 Portion

1	Chicken breast	1
2	Plain flour	½ Tb
3	Roma tomato prepared to concasse	1
4	Extra virgin olive oil	10 ml
5	Butter	10 g
6	White wine vinegar	1 tsp
7	Chicken stock	50 ml
8	Cold unsalted butter diced	10 g
9	Chervil leaves	1 tsp
10	Tarragon leaves	1 tsp
11	Parsley	1 tsp
12	Sweet potato peeled and diced to 2cm pieces	100 g
13	Sea salt	1 tsp
14	Unsalted butter	20 g
15	Brown onion finely diced	10 g
16	Cream - warm	50 ml

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Chicken
1. Leave the skin on the chicken breasts.
2. Place seasoned chicken into vacuum bags and poach chicken in water bath at 65 degrees for 30 minutes
3. Remove from sous vide and chill ready for service
4. When order comes in roast skin side down in the oven for 10 minutes to gain nice golden colour
5. Once 10 minutes has passed turn chicken and cook a further 3 to 5 minutes to finish cooking process, remove from pan and allow to rest

Purée
6. Place sweet potato, sea salt and onion onto a baking tray and roast at 180 until golden and tender (around 20 minutes depending how large they are cut
7. Remove from oven and place into robo coupe and blend, add in warm cream slowly to gain a silky consistency
8. Check seasoning and pass through a drum sieve and keep warm to serve with chicken breast

Sauce
9. Prepare the tomato concasse and set aside. Heat the oil and butter in a sauté pan, add the tomatoes, then the stock
10. Bring the sauce to a simmer, whisk in the cold butter a little at a time to bind the sauce, remove from heat, add the herbs to the sauce; serve immediately over the chicken breasts

Ayam Kurmah Aromatic Chicken

Ayam Kurmah Aromatic Chicken

1 Portion

1	coconut milk	200 ml
2	evaporated milk or cream	75 ml
3	raw almonds, ground	2 Tb
4	lime juice	1 Tb
5	vegetable oil	2 Tb
6	onion	¼ sliced
7	ginger minced	1 tsp
8	cardamom pods	3
9	cloves	3
10	lemongrass	1 stalk
11	chicken thigh, trimmed and diced	400 g
12	salt	1 tsp
13	water	150 ml
14	potato large, peeled and quartered	1

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Spice paste
2 clove garlic
3 macadamia nuts
2 Tb coriander ground
1 Tb cumin ground
½ tsp fennel ground
½ tsp pepper ground
1 Tb water

1. Place all spice paste ingredients into robo coupe and grind all ingredients together to for a paste, adding a little more water if necessary
2. Mix coconut milk, evaporated milk or cream, ground almonds and lime juice together and set aside for 10 minutes so that is curdles slightly
3. Heat oil in pot over medium heat and stir-fry the onion for 2 minutes until soft, then add ginger, cardamom, clove, and lemon grass and spice paste
4. Cook out for 5 to 6 minutes until fragrant, stirring consistently to prevent burning
5. Add the coconut mixture, chicken, salt and water and simmer for 10 minutes
6. Add potato and simmer for another 15 minutes
7. Remove from heat and serve with steamed jasmine rice and fried shallots

Chermoula Crusted Grilled Turkey with Cous Cous

Chermoula Crusted Grilled Turkey with Cous Cous

1 Portion

1	dried crushed chilli	1 Tb
2	sweet paprika	1 Tb
3	chopped ginger	1 tsp
4	saffron threads	½ tsp
5	onions, diced	2
6	bay leaves	2
7	ground cumin	1 Tb
8	garlic cloves, chopped	2
9	chopped flat-leaf parsley	2 Tb
10	chopped coriander	2 Tb
11	olive oil	125 ml
12	lemon, juiced	½
13	Turkey breast fillet (1 whole buffet will be sufficient for 18 students)	100 g
14	bamboo skewers	2
15	coriander	1 sprig
16	Cous Cous	50 g
17	butter	20 g
18	water	100 ml

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1. Combine all the ingredients for the chermoula thoroughly, then stand for 30 minutes to allow the flavours to develop
2. Rub into the turkey breast slices and marinate 2 hours
3. Pre heat grill
4. Place turkey onto skewers ready for grilling
5. Grill on medium heat and cook until turkey is just cooked through but still moist
6. Bring water to boil, rain in couscous, stir and take off heat. Stand in a warm space, covered 5 minutes,
7. fork butter through cous cous and serve with grilled turkey and reheated excess chermoula as a dressing and top with coriander

Quail with Pistachio and Thyme Stuffing, Port Dressing

Quail with Pistachio and Thyme Stuffing, Port Dressing

1 Portion

1	Quail, spatchcocked	1
2	Caul fat	10 g

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Stuffing
40g Pork mince
1 Sprig Thyme
10g Butter
10g Leeks, brunoise
1 clove Garlic, crushed

Port dressing
90ml Red wine
1 Eschallot finely diced
1 Spring onion white finely sliced
10g Butter

For the port sauce
1. In a clean pan, add the red wine, eschallots and port. Cook over a medium heat and allow the liquid to reduce down until starting to thicken.
2. Add the whites of spring onions and cook for 1-2 minutes. Strain and set aside until service

Stuffing
3. Sauté leek, garlic and thyme in butter until soft, remove from heat. Season and combine with pork mince and pistachios and allow to cool

Quail
4. Bone quail as directed and place stuffing in the centre and roll up into a neat parcel with legs facing upwards
5. Wrap caul fat around quail to enclose the breasts and stuffing well
6. Place quail in a shallow roasting pan. Roast them in the preheated oven for 25 to 30 minutes, or until they are golden and cooked all the way through
7. Remove the quail from the oven and let rest for 10 minutes before serving with the port dressing

Coq au Vin

Coq au Vin

1 Portion

1	Whole chicken size 16	1
2	Bacon, cut into lardons	120 g
3	Pickling onions	200 g
4	Butter	50 g
5	Oil	30 ml
6	Brandy	125 ml
7	Red wine	160 ml
8	Brown Chicken stock	160 ml
9	Thyme, finely chopped	sprig
10	Bouquet garni	1
11	Button mushrooms	200 g
12	Butter, softened	20 g
13	Flour	10 g
14	Parsley, chopped	20 g

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Potato Puree
Desiree potatoes 200g
Butter – cold diced 30g
Cream 20ml
Salt

1. Cut the chicken into 8 pieces for sauté, chill until required.
2. Sauté bacon, onions and mushrooms (the garnish) quickly in 50g butter to colour then remove from pan. Add 50ml oil to pan and brown chicken pieces on all sides, add crushed garlic and cook 1 minute more.
3. Place browned chicken into a braising dish; add the garnish, bouquet garni and thyme.
4. Deglaze sauté pan with red wine, add to chicken along with the stock. Bring to the boil, reduce heat and cover. Cook in oven at 160C until chicken is tender, about 1 ½ hours
5. Remove chicken and garnish from pan and arrange in 4 serving dishes, keep warm. Heat cooking liquor to reduce by 1/3, skimming fat and scum from the surface.
6. Mix the butter and flour together for the beurre manie and beat into the boiling liquid to thicken sauce slightly. Strain sauce and pour over the chicken, garnish with parsley.
7. Serve with potato puree.

Potato puree
1. Preheat oven to 180C. Place potatoes on a layer of salt, or rock salt.
2. Bake until very soft in the centre, but not burnt.
3. Heat cream, salt and pepper in a small pan.
4. Press potato through a ricer whilst hot, using a towel to enable handling of the hot Potatoes.
5. Pour in hot cream and cold butter, beat vigorously to combine. Check seasoning

Roast Spatchcock with Herb Stuffing and Pan Juices

Roast Spatchcock with Herb Stuffing and Pan Juices

1 Portion

1	Whole Spatchcock size 4	1
2	Thyme	1 sprig
3	Carrot	25 g
4	Onion	25 g
5	Celery	25 g
6	Garlic	1 clove
7	Bay leaf	½
8	Flour	5 g
9	Brown Chicken stock	100 ml

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Stuffing
¼ loaf stale white bread (about 4 slices), crusts removed
50g unsalted butter, plus extra for the chicken
½ brown onion, finely chopped
¼ tsp salt, plus extra for seasoning
¼ cup roughly chopped fresh herbs (sage, parsley and thyme)
50ml milk

For the stuffing
1. Tear the bread into one-centimetre cubes or chunks
2. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan
3. Mix melted butter and onion through the bread, add salt and herbs
4. Moisten the stuffing with the milk until it comes together into a mass

5. Remove the wishbone from the chicken, place stuffing and seasoning inside the carcass and truss for roasting, season and oil the skin all over
6. Preheat oven to 250C. Cut the celery, onion, and carrot to make a mirepoix
7. Lightly grease the base of a suitable roasting pan and add the mirepoix, bay leaf and garlic
8. Place the chicken on the bed of mirepoix, place into oven to caramelise the breasts
9. Turn the oven down to 130C and continue to cook the chicken until the core temperature of 75C is reached and the juices run clear when the thigh is pierced
10. Remove chicken from the pan, drain the juices from the cavity into the pan and rest
11. Place the roasting pan onto a high heat and cook the juices a further 2 minutes.
12. Add flour, cook to colour, add stock and boil to deglaze the pan. Add butter to thicken slightly, strain and serve
13. Remove string from the chicken, carve in front of the teacher, and serve with sauce
14. Carving must be demonstrated to the teacher individually and marked.

Braised Duck Maryland, Vietnamese Style Duck a l’Orange

Braised Duck Maryland, Vietnamese Style Duck a l’Orange

1 Portion

1	Duck Maryland	1
2	Garlic cloves, crushed	1
3	Lemongrass stalks, crushed	½
4	Ginger, brunoise	30 g
5	Birds eye chilli,deseeded and diced finely	1
6	Star anise	1
7	Cinnamon stick	1
8	Fish sauce	1 Tb
9	Palm sugar	½ Tb
10	PinchFive spice powder
11	orange juice	200 ml
12	Spring onions, white part only, reserve green	2
13	Cornflour, slurry if required	½ tsp
14	bok choy	¼ bunch
15	Hoikkien noodles	¼ pkt

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1. Rub duck Maryland’s with salt.
2. Sear in pan with vegetable oil until golden all over, set aside
3. Drain excess fat off, leaving 1 Tb, add the spices, fry 2 minutes.
4. Add orange juice, fish sauce and sugar, bring to the boil, then replace duck legs into pan.
5. Cover and cook slowly for 1 ½ hours or until the meat falls from the bone.
6. Transfer the legs to a plate, keep warm. Add white of spring onions to pan, reduce the sauce for a few minutes until syrupy, taste for seasoning and adjust.
7. Serve the duck Maryland’s with blanched bok choy and hoikkien noodles heated through the sauce and scatter finely sliced green portion of spring onions over the top.

Pan Seared Duck Breast with Sour Cherry Compound Butter Braised Cabbage

Pan Seared Duck Breast with Sour Cherry Compound Butter Braised Cabbage

1 Portion

1	Duck breast	1
2	butter soft	100 g
3	sour cherry – diced finely	10 g
4	parsley chiffonade	5 g
5	red cabbage chiffonade	50 g
6	onion brunoise	25 g
7	fennel seed	1 tsp
8	brown sugar	25 g
9	cider vinegar	25 ml
10	butter	20 g

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1. Mix soften butter together well until light and fluffly, fold through cherry and parsley and roll into a log around the diameter of a 20 cent piece
2. Wrap up well in cling wrap and place into the fridge to set ready to serve
3. Sauté onion and fennel seed with a little oil until translucent
4. Add in chiffonade cabbage and cook for 5 minutes stirring well
5. Reduce heat and add in vinegar and sugar and cook for 10 minutes until cabbage is tender
6. Fold through butter and keep warm ready to serve with duck
7. Carefully score through the skin into the fat (but not the flesh) of each duck breast, making 4 diagonal incisions across the length and 2 parallel incisions across the width to make a diamond pattern and season with salt and pepper
8. Place breast skin side down in a pan over medium heat and render the skin to make it crispy, this will take up to 8 minutes (take your time with this!)
9. Turn breast over and cook for a further 2 minutes and then remove from pan and allow to rest
10. Do not overcook; duck breast should be served rare to medium rare
11. Place on chopping board skin side down and carve across the width into 5mm thick slices and serve with braised cabbage and compound butter

Deep fried sole fillets Students to serve one portion – halve this recipe and write calculations on recipe

Deep fried sole fillets Students to serve one portion – halve this recipe and write calculations on recipe

1 Portion

1	Lemon Sole Fillets	2 skin removed
2	Salt and Pepper	To taste
3	Plain flour	40 g
4	Corn Flour	10 g
5	Egg whites	1

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For Remoulade sauce (student to halve recipe and record result) 4 Portion

100g Mayonnaise
10g Capers chopped fine
10g Gherkins
10ml Fish sauce
10g Fine herbs (3parts parsley, 1part chervil, 1part tarragon, 1 part chives)

1. Make batter by mixing the corn flour, plain flour and egg white to form a smooth paste.
2. Dip the sole fillets into the mixture, shake off excess and deep-fry for 1-2 minutes.
3. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
4. Season and drain on kitchen paper.
5. Combine all ingredients for the remoulade in a small bowl and combine thoroughly.
6. Garnish with fried, picked parsley and lemon wedge

Paupiettes of Sole bonne-femme

Paupiettes of Sole bonne-femme

1 Portion

1	Lemon Sole Fillet	2
2	White fish trimmings	15 g
3	Egg white	½
4	Cream	5 ml
5	PinchNutmeg
6	PinchPepper and salt
7	Butter	10 g
8	Shallots, finely sliced	5 g
9	Button mushrooms sliced	15 g
10	PinchChopped Parsley
11	White wine dry	15 ml
12	Fish Stock	40 ml
13	Cream	15 ml
14	Butter cold	5 g

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Beurre Manie
10g Butter
5g Flour

1. Fillet the Lemon Sole if necessary. Trim the four fillets and lightly flatten them with the skin side of the fillets facing up. Lightly season with salt and pepper.
2. Pass the white fish trimmings through a blender or mincer with a fine plate. Place the puréed fish into a bowl and put the bowl into a larger bowl of ice.
3. Add the egg white to the fish purée and beat to a stiff elastic texture. Gradually add the cream to the mixture, beating thoroughly with a spatula. Add the nutmeg and then check and adjust seasoning.
4. Spread the fish farce onto the prepared sole fillets and roll them up neatly from the tail end.
5. Butter the base and sides of a shallow pan and sprinkle in the chopped shallots and sliced mushrooms. Place the paupiettes upright on the vegetables and sprinkle with chopped parsley.
6. Add the wine and fish stock and cover with buttered greaseproof paper. Place the pan in an oven pre-heated to 175 °C for about 10 to 15 minutes.
7. When the paupiettes are just cooked, remove them from the pan and place them neatly on pre-heated service plates, two paupiettes per serve. Strain the poaching liquid into a clean pan. Sprinkle the strained mushrooms and shallots over the paupiettes. Set the fish aside to keep warm.
8. Bring the strained poaching liquid to the boil and reduce slightly. Knead the butter and flour together to form a beurre-manié. Gradually add small knobs of the beurre-manié to the boiling liquid while whisking until it thickens. Add the cream and reduce to coating consistency. Pass through a fine strainer.
9. Gradually beat knobs of the cold butter into the sauce. Adjust seasoning if necessary and finish with a little cayenne. Coat the paupiettes with the sauce. Garnish and serve as desired.

Baked Squid with Onion and Bread Crumb Stuffing, Tomato, Gremolata

Baked Squid with Onion and Bread Crumb Stuffing, Tomato, Gremolata

1 Portion

1

1 squid

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Stuffing

¼ onion diced
2 clove garlic
50g fresh bread crumbs
5g chopped oregano
5g chopped parsley
1 egg

1. Sauté garlic and onion, allow to cool add to dry ingredients add egg and fill squid tubes as directed

Sauce

½ onion finely diced
3 clove garlic
20g capers
15g olives
100ml tomato puree
30ml white wine
30ml fish stock

1. Sauté onion and garlic add white wine and deglaze, add fish stock and tomato puree, season with salt and pepper
2. Place squid in baking dish add sauce cook approximately 20 to 30 minutes until cooked
3. Remove from the oven and serve with tomato sauce and topped with gremolata

Gremolata

¼ finely chopped fresh flat-leaf parsley leaves
1 garlic clove, finely chopped
2 tsp finely grated lemon rind
Salt and pepper

Sambal Crusted Snapper Fillet with Bean Shoot Salad, Lime, Snow Pea Sprouts

Sambal Crusted Snapper Fillet with Bean Shoot Salad, Lime, Snow Pea Sprouts

1 Portion

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Prawn and macadamia nut sambal (keep remaining sambal for lesson 2!)

70g red and green chilli
25g macadamia nuts
1 Tb ground ginger
10g fresh ginger
3 cloves garlic
1 red onion chopped
6 kaffer lime leaves
1 Tb ground turmeric
10g dried shrimps or 5 g shrimp paste

1. Blend all above ingredients well to form a paste

30g tamarind
250ml coconut cream
30g palm sugar
40ml fish sauce
50ml vegetable oil

2. Heat oil add blend paste and fry with remaining ingredients and cook for 20 minutes to reduce slightly
3. Cool and reserve for later use

For the Fish
1 Snapper fillet
2 Tb Sambal paste

1. Place sambal onto skin side of the fish and rub into the skin to coat well
2. Leave to marinate until ready to cook
3. Heat the oil in a large frying pan. When hot add the butter and quickly Lay the fillet in the pan presentation side down and cook over medium high heat for 1½-2 minutes or until the flesh changes colour. Turn the fish over, cook for a further 1-2 minutes, or until cooked.
4. Serve the fish on a warm plate with the dressed salad

Asian leaf salad 1 Portion
50g Bean shoots
1 sprig Coriander – picked and cleaned
¼ Shallot - sliced
½ Long red chilli – julienne
½ tsp Roasted peanuts chopped
1 Sprig Mint leaves – picked and cleaned
¼ sheet Nori – julienne
¼ Tb Sesame seeds toasted
1 tsp lemon juice
1 tsp olive oil

1. Wash all herbs and drain until dry
2. Place all ingredients into a bowl except peanuts and dress lightly with lemon juice and olive oil
3. Toss to combine, sprinkle with peanuts and serve on the side of the cooked snapper

Salt and sugar cured dill snapper with labneh

Salt and sugar cured dill snapper with labneh

1 Portion

1	Greek yoghurt	100 g
2	Salt	pinch
3	Snapper fillet	1
4	Caster sugar	50 g
5	Cooking salt	50 g
6	Dill, chopped finely	1 sprig
7	Wholemeal bread	1 slice
8	Butter	30 g

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1. Add the pinch of salt to the Greek yoghurt
2. Place in muslin cloth, tie off, and sit inside a strainer over a bowl
3. Squeeze the whey out of the yoghurt to start the process, then leave in the strainer over a bowl in the cool room for 4 hours. (ordinarily Labneh would be left overnight to drain and become firm
4. Place the snapper onto a ceramic plate or on glad wrap on a tray (not straight on the metal)
5. Mix the sugar, salt and dill together, sprinkle over the snapper fillet
6. Wrap in glad wrap and chill for 3 hours.
7. When cured, rinse off the salt mix very quickly, being careful with the flesh of the fish
8. Slice on an angle very thinly
9. Toast the wholemeal bread, brush with melted butter, cut the crusts off, cut into fingers and serve topped with the snapper and labneh, garnish

Sous Vide Salmon Fillet with Ginger, Tom Yum Pearls, Bok Choy

Mussels with Chilli

Mussels with Chilli

1 Portion

1	Mussels (cleaned and de-bearded)	5
2	onion sliced	¼
3	sambal kept from lesson one	1 Tb
4	lime juice	1 Tb
5	coriander	1 sprig

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1. In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally, until fragrant, about 2 minutes
2. Add onions, and cook until softened, 3 to 5 minutes more
3. Add mussels, cover, and cook until mussels open and are cooked through, about 5 minutes
4. Remove from heat and serve sprinkled with lime juice and coriander

Pan Seared Scallops with Roast Cauliflower Purée, Crispy Prosciutto

Pan Seared Scallops with Roast Cauliflower Purée, Crispy Prosciutto

1 Portion

1	Scallops	3
2	Olive oil	1 Tb
3	Butter	15 g
4	Lemon, juiced	¼

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Roasted Cauliflower Puree 1 Portion

100g cauliflower
40ml Olive oil
50ml cream
25g butter
Salt and pepper

1. Roast in the oven for 30 minutes at 180 degrees until golden and tender then blend in a robo coupe
2. Heat cream and butter
3. Add cauliflower heat through
4. Pass through a fine mesh sieve
5. Season to taste, ready to serve

Coriander Hazelnut Butter

50g butter
5g coriander
5g parsley
5ml lemon juice
15g toasted and hulled hazelnuts
Salt and pepper to taste

1. Blend all in a robo coupe
2. Roll and refrigerate for later use

For the Scallops
1. Heat the oil and butter in a small non-stick frying pan and sear the scallops for 1-2 minutes on each side to give good colour and until just cooked through. Squeeze over the lemon juice.
2. Serve with roasted cauliflower purée and hazelnut butter

Nori and Katafi Pastry wrapped Prawn Skewers (3 prawns) with Prawn

Nori and Katafi Pastry wrapped Prawn Skewers (3 prawns) with Prawn

1 Portion

1	green prawns – peeled and deveined	3
2	bamboo skewer	3
3	Nori sheet, cut into 3	1
4	Katafi pastry	100 g

---

1. Peel and devein prawn as directed
2. Place prawn onto skewers and wrap well with nori sheet lightly brush with water to allow the nori to stick to the prawn well
3. Place into fridge to set for 30 minutes
4. Remove from fridge and wrap katafi pastry around nori and prawn to completely enclose to make a parcel
5. Allow to set in the fridge until cooking in the deep fryer until golden and cooked all the way through
6. Remove from the fryer and drain on paper towel and season with salt
7. Remove skewer and serve with bisque

Prawn Bisque (student to halve recipe and record results) 2 Portion

50g butter
50g carrots
50g Onion
50g celery
Parsley stalks
150g prawn heads and tails
30ml brandy
30g tomato paste
30ml white wine
50g flour
500ml fish stock
20ml cream



1. Sauté miepoix
2. Add prawn shells
3. Cook for 5 minutes add tomato paste, cook a further 2 minutes
4. Add flour cook like a roux
5. Add brandy
6. And fish stock, cook for 45 minutes on a slow simmer
7. Strain through a fine sieve
8. Adjust seasoning and add cream.

Smoked Trout Egg Custard

Smoked Trout Egg Custard

1 Portion

1	eggs	3
2	milk	100 ml
3	cream	200 ml
4	smoked trout	60 g

---

1. Separate eggs
2. Heat milk and honey
3. Add to eggs to form base for custard and season
4. Place into dariole moulds
5. Add picked trout
6. Steam 10/12 minutes till set
7. Serve with braised fennel and dried fennel chips

Braised Fennel 2 Portion

¼ fennel bulbs with fronds
1 Tb extra-virgin olive oil
Pinch salt
Pinch black pepper
75ml chicken stock
25ml water/white wine

1. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact
2. Heat oil add fennel brown well, turning over once, 3 to 4 minutes
3. Add salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes





Dried fennel chips

2 Fennel bulbs (enough for 18 students)
120g glucose
2 tsp salt
Pinch citric acid

For the fennel chips (Teacher to demonstrate use of dehydrator as an alternative)

1. Pre-heat oven to 100 degrees Celsius.
2. Prepare a tray with silicon paper.
3. Combine Glucose, salt, citric acid and 6 tablespoons of water in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.
4. Place sliced fennel in an even layer in a vacuum bag, add the glucose mixture and seal on full vacuum.
5. Leave to rest for 10 minutes. Remove fennel from the bag and pat dry.
6. Lightly spray the silicon paper with canola oil. Lay the fennel slices in an even layer and cover with another sheet of silicon paper and place a tray on top.
7. Bake in the oven for 15 minutes, then remove the top tray and silicon paper, and return to oven until fennel is dry and crisp, about an hour.

Steamed Prawn Dumplings (Gow Gee)

Steamed Prawn Dumplings (Gow Gee)

1 Portion

1	Raw prawns (peeled)	100 g
2	Shallot	1 large
3	Garlic	1 clove
4	¼Fresh coriander
5	Gow Gee wrappers	8

---

1. Roughly chop the prawns, shallot, garlic and coriander (Keep some of the leaves to garnish). Put everything into the mortar and generously season with black pepper and a pinch of sea salt
2. Grind ingredients together with the pestle. As little or as much as you like
3. Lay out your wrappers and spoon a teaspoon of filling into the middle of each. Brush the edges of one wrapper with water, fold it in half, then pleat and pinch the edges together to secure. Repeat with the others
4. Place an oiled pan over a medium heat, add the dumplings Fry for about 2 minutes. add a splash of water, cover with a lid and Allow to steam for 2 to 3 minutes, then once the water has evaporated, remove lid again and refry the bases for 1- 2 minutes to crisp up
5. Serve the dumplings sprinkled with the sliced green part of the shallots and flavoured dashi

Dashi

5 cm square piece dried Kombu
1 Lt cold water
7 g bonito flakes
1 chilli deseeded and slice
1 Tb Soy sauce
1 sprig Coriander – cleaned and chopped


1. Wipe the Kombu with a dry cloth to remove any dirt, but take care not to wipe away the white crystals sticking to the surface.
2. Place the Kombu and cold water in a saucepan over medium-low heat for about 15-20 minutes, slowly bringing to a simmer. Remove the Kombu when softened, and just before the water starts to simmer (if the Kombu is boiled, the stock will become slightly bitter)
3. Increase the heat and bring the liquid to the boil. Add the bonito flakes, soy sauce, chill and coriander and boil for 10 seconds, then remove from the heat. Allow to stand for about 2 minutes, until they sink to the base of the pan
4. Skim off any frothy scum that comes to the surface of the liquid, but do not stir, as this will make the stock cloudy
5. Strain the stock through a sieve lined with cheesecloth ready to serve with steamed dumplings

Grilled Market Fish with Olive and Tomato Salsa

Grilled Market Fish with Olive and Tomato Salsa

1 Portion

1	market fish fillet	120 g
2	vegetable oil	10 ml

---

1. Pre heat grill
2. Season fish fillet and coat with vegetable oil
3. Place fish onto moderate grill presentation side down first and cook for 4 minutes, turn fish over carefully and cook for a further 3 to 6 minutes to cook fish (this will depend on the thickness of the fillet)


Tomato, Caper and Olive Vinaigrette 1 Portion

1Tb lemon juice
1 tsp Dijon mustard
2Tb extra-virgin olive oil
1 tomato – concasse – brunoise
10g ea Kalamata or other brine-cured black and green olives, pitted and diced
1 tsp baby capers
1 Sprig basil leaves – chiffonade

1. Whisk together lemon juice and mustard
2. Add oil in a slow stream, whisking until emulsified
3. Stir in tomatoes, olives, capers, basil and salt and pepper to taste

Salt crust Baked Baby Trout

Salt crust Baked Baby Trout

1 Portion

1	Trout 300 gm	(fresh plate sized – whole)
2	Table salt	1 kg
3	Egg whites	1
4	Lemon	1 (cut into 6 wedges)
5	Fennel bulb, sliced	¼
6	Sprig of rosemary	1 x 5cm

---

1. Preheat the oven to 200ºC.
2. Combine the salt and egg whites in a large bowl and add just enough water to create a mixture with the consistency of wet sand.
3. Spread a 1 cm–thick layer of the salt mixture over silicon paper on a baking tray large enough to comfortably fit the fish.
4. Make a pile of 4 lemon wedges, fennel and rosemary in the centre of the salt and place the fish upright (as it would swim in the water) on top so that the lemon, fennel and rosemary are nestled in the cavity of the fish.
5. Pack the salt mixture around the fish to cover, making sure there aren’t any cracks and leaving just the head and the tip of the tail uncovered.
6. Pat it all down firmly, then bake for 35-40 minutes.


Beetroot Puree 1 Portion

Whole fresh beetroot 1 Roasted and peeled
Olive oil 20 ml
Horseradish cream 1Tb
Salt and pepper To taste

1. Wash the whole beetroot and trim top and bottom.
2. Place on a layer of rock salt spread on a tray and roast for 45minute in a 180 degree C oven until completely soft through the centre. Remove and allow to cool enough to handle.
3. Peel skin from cooked beetroot and place the cooked beetroot into a food processor and blend roughly.
4. Add a little olive oil, the horseradish cream (or a little freshly grated horseradish), salt and pepper. Blend a further 20 seconds.

5. To serve: break the salt crust off the fish and carefully peel off and discard the skin. Serve with beetroot puree, a drizzle of extra virgin olive oil and lemon wedges.

(Usually you would serve the whole fish to the table with the crust intact so that the customer can break the crust open, for the dramatic element)

Chilli Tempura Baby Octopus with garlic aioli

Chilli Tempura Baby Octopus with garlic aioli

1 Portion

1	Baby Octopus	2 ea
2	Pinch	paprika
3	Pinch	cayenne
4	Pinch	salt

---

Confit Octopus
1. Blanch octopus and refresh in Ice water
2. Portion baby octopus as instructed
3. Place into bowl with seasonings and olive oil and allow marinating for 30 minutes
4. Place into vacuum bag and seal on full suction
5. Place into sous vide at 56 °C for 2 hours

Garlic Aioli (students to halve this recipe and record results) 2 Portion

2 Egg yolks
5g Dijon mustard
5g Garlic crushed
10ml White vinegar
150ml Vegetable oil

1. Place baby octopus and lemon in a stainless tray and cover and seal well with foil. Bake at 200®C for 1 hour.
2. Remove octopus from oven discard lemon pieces and drain octopus in a colander until dry.
3. Prepare aioli – combine egg yolk, vinegar, mustard and garlic. Slowly add vegetable oil until consistency is reached. Adjust with lemon juice and/or seasoning.
4. Prepare chilli beer batter. Heat oil to 180®
5. Place dried octopus into the batter and gently into the fryer. Cook until golden. Drain well onto paper towel.
6. Serve with mesclun salad mix and garlic aioli

Tomato Consommé

Tomato Consommé

1 Portion

1	Fennel bulb small	1
2	Onion medium	1
3	Garlic clove chopped couarsley	1
4	Olive oil	1 tsp
5	Cooking tomatoes blended	500 g
6	Sea salt	1/2 tsp
7	Black peppercorns	1/2 tsp
8	Egg whites	4
9	Continental parsley	1/8 bunch
10	Basil chopped	1 stalk
11	Tarragon fresh	1 stalk
12	Yellow and red pear tomatoes	50 g
13	Sherry vinegar	1 tsp

---

Cut fronds from fennel stalks and reserve.
Cut whole fennel in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks
Sauté onions, garlic, and chopped fennel in oil over moderate heat, stirring frequently, until softened, 10 to 12 minutes
Stir in puréed tomato, 1/2 the sea salt and pepper and simmer, uncovered, stirring occasionally, 20 minutes
Pour tomato mixture through a fine-mesh sieve into a saucepan, pressing hard on solids and then discarding them
Whisk together egg whites, herbs, remaining sea salt and pepper in a bowl until frothy, whisk into cold broth.
Place cold broth on stove; bring to a simmer stirring gently to make sure clarifying mix does not stick to the base of the pot
As soon as the stock comes to the boil, do not stir any more, turn down to a gentle simmer.
Allow the raft to rise to the surface; the stock should clarify through the centre of the raft.
DO NOT STIR OR TOUCH THE CONSOMME AS IT IS CLARIFYING.
Cook broth at a bare simmer, uncovered, without stirring until broth is clear, 15 to 20 minutes.
Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to clean fine-mesh sieve lined with a muslin. Discard raft.
Chill consommé, uncovered, until cold, about 1 1/2 hours.
Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar to taste.
Divide consommé and tomato salad among chilled bowls

Apple Fritter in Yeast Batter

Apple Fritter in Yeast Batter

1 Portion

1	strong flour	200 g
2	salt	1 g
3	sugar	2.5 g
4	Eggs	2
5	Yeast	7.5 g
6	water at 37C	250 ml
7	oil	25 ml
8	Apple	1
9	sugar	30 g
10	lemon juice	1/2
11	flour	20 g
12	yeast batter	100 ml
13	cinnamon	2.5 g

---

Yeast Batter

Sieve the flour, salt and sugar into a bowl and make a well. Break the eggs into the well
Dissolve the yeast into the water and pour into the well with the oil. Gradually mix in the
flour and then whisk to a smooth batter. Strain, Cover and rest in a warm place for 1 hour.

Apple Fritter

Peel, core and slice apple into rounds 1cm thick. Sprinkle the apple slices with
lemon juice and 1/3 sugar and marinate 30 minutes. Drain the apples, wipe dry
and dust with flour and shake off excess.
Coat with batter, shake off excess and deep fry at 180C until golden. Drain on
absorbent paper. Mix together remaining sugar and cinnamon and dust fritters while
still warm.

Orange Soufflé

Orange Soufflé

1 Portion

1	fresh squeezed orange juice	2 naval oranges
2	grated rind	2 naval oranges
3	caster sugar	100 g
4	eggs, separated	3
5	Grand Marnier liqueur	25 ml
6	grapeseed oil, for brushing on soufflé dishes	1
7	icing sugar, for dusting	1

---

Wash the oranges before grating the rind. Place juice, rind and half the sugar
into a pot and bring to the boil. Cool. Add juice mixture to egg yolks, mix, return to pan,
heat gently until mixture just thickens (don’t take mix over 60 C, or eggs will scramble).
Place into a clean bowl to cool, stir in Grand Marnier.
Brush 3 x 200ml soufflé dishes with an oil such as grape seed oil, and
sprinkle with caster sugar to prevent the soufflés sticking, making sure you go
all the way to the top of the mould, so soufflés rise evenly.
Whisk the egg whites until they form firm peaks, adding castor sugar gradually until
dissolved. Add a small amount of egg whites to orange mix to lighten mix.
Gently fold the cooled orange juice mixture through the rest of the egg whites.
Fill each soufflé dish to the top of the pot and smooth surface with a palette knife.
Sprinkle with caster sugar. Place on a flat tray and cook at 150 - 170 for 10-15minutes,
Or until risen and looks dry around the edge. Dredge with icing sugar and serve immediately.

Sauce Anglaise

Sauce Anglaise

1 Portion

1	milk	250 ml
2	vanilla essence	1 ml
3	sugar	35 g
4	egg yolks	3

---

Add vanilla to milk and bring to just under boiling
Mix egg yolks and sugar together in a bowl, add a small amount of milk and whisk
Slowly add the rest of the milk and stir thoroughly with a wooden spoon
Place into a clean pan and heat gently, stirring with a wooden spoon until the
sauce thickens enough to coat the back of a spoon.
Do not allow the sauce to boil or it will curdle and separate
Remove from the sauce and continue to stir until the sauce cools slightly
Pass the sauce through a fine strainer for use warm or chilled.

Feuillette of Sautéed mixed Mushrooms

Feuillette of Sautéed mixed Mushrooms

1 Portion

1	Puff pastry 6cm x10cm	2
2	butter - melted	10 g
3	variety of wild and field mushrooms	200 g
4	extra virgin olive oil	15 ml
5	butter	30 g
6	thyme	1 sprig
7	garlic chopped finely	1 clove
8	Sea salt	to taste
9	Lemon juice	to taste
10	Pepper	to taste
11	Continental parsley	2 tsp
12	Crème fraiche	15 g

---

Cut pastry into rectangles. Glaze pastry with egg yolk and cook at 180C until puffed and golden.
Wipe over mushrooms quickly, tear or slice as shown into even sizes.
Heat oil and butter together, add mushrooms, garlic, seasoning and thyme, toss to mix.
Sauté on medium heat until just cooked, turning up heat to evaporate liquid if necessary,
taking care not to burn garlic or it will be bitter. Add a squeeze of lemon and toss
parsley through mix. Serve mushrooms on top of one piece of pastry, top with crème fraiche, and then other pastry.

Moroccan Braised Lentils

Moroccan Braised Lentils

1 Portion

1	Chermoula
2	Cumin seeds, roasted	1 tsp
3	Coriander seeds, roasted	1/2 tsp
4	Paprika	1/2 tsp
5	Ground ginger	1/4 tsp
6	Garlic, sliced	1/2 clove
7	Birds eye Chilli, seeded and sliced	1/2
8	Lemon, juiced	1/2
9	Olive oil	20 ml
10	Salt and pepper	to taste
11	oil	10 ml
12	Lentils
13	Lentils, du Puy	80 g
14	Onions	1/2
15	Cinnamon stick	1
16	Thyme	4 stalks
17	olive oil	40 ml
18	onion, fine dice	1/2
19	Potato, peeled, 2cm dice	100 g
20	Carrot, peeled, 2cm dice	80 g
21	Chermoula	2 tsp
22	Tinned, crushed tomato	150 g
23	Preserved lemon, skin only, fine dice	1 piece
24	Vegetable stock	250 ml
25	Pumpkin, peeled, 2cm dice	100 g
26	Flat leaf parsley, rough chop	1 tsp
27	Coriander, rough chop	1 tsp
28	Salt and pepper	to taste
29	Yoghurt, to serve
30	Couscous	50 g

---

To make the Chermoula, put all ingredients in a mortar and grind to a paste
Put the lentils in a pot with 3 times their volume of cold water; add onion, thyme
and cinnamon. Bring to boil and simmer 20 minutes. Heat olive oil in a saucepan add
onion, potato, carrot and sauté o golden brown. Add Chermoula and stir to coat all
the vegetables. Add tomatoes, preserved lemon and stock, simmer for 8 minutes.
Add lentils and pumpkin and simmer for a further 5 minutes or until vegetables are
tender.
Check seasoning.



Couscous Method
Bring water to boil, rain in couscous, stir and take off heat. Stand, covered 5 minutes.
Fork butter through and serve.

Serve the braised lentils with the couscous topped with yoghurt and garnished with
coriander and parsley

Stir Fried Noodles

Stir Fried Noodles

1 Portion

1	Hokkien noodle	100 g
2	Onion sliced	1/4
3	Chicken breast poached	1/2
4	Chinese cabbage	60 g
5	Dark soy	1 tsp
6	Light soy	1 tsp
7	Oyster Sauce	1.5 tsp
8	Fish sauce	1 tsp
9	egg	1
10	julienne seaweed	1

---

Poach chicken breast in court bouillon until cooked, keep warm and slice before serving
Fry onion until translucent
Add sauces and flavourings and cabbage
Add noodles and toss through. Place noodles onto serving dishes and slice chicken breast thinly.
Top with chicken breast.

Separately fry eggs and serve the fried egg on top of the noodle dish. Garnish with julienne seaweed.

Plain Omelette Roasted tomatoes

Plain Omelette Roasted tomatoes

1 Portion

1	eggs size # 55	3
2	butter	20 g
3	Roma tomato	1/2 g
4	Olive oil	to coat g
5	Thyme	1 sprig

---

Break the eggs into a basin whisk and season, no traces of white
Heat a seasoned omelette pan, add 15gm of butter and shake the pan to coat the base
and sides. Just before the butter turns brown add the egg and pull the sides to the
centre whilst rolling the pan around to cover the exposed bottom
When the mix is beginning to set, firm the bottom and fold 1/3 onto the centre and then
the other 1/3 making a cigar shape turn over and set the bottom. The centre must
be moist not runny, turn out onto plate. Brush with the rest of the butter and serve.

Cut tomato into wedges, toss in olive oil, thyme leaves, sea salt and cracked black pepper
Roast at 160C until softened.

Mayonnaise

Potato, bacon & egg salad

Potato, bacon & egg salad

1 Portion

1	Chat potatoes	100 g
2	Eggs	1
3	Olive oil	5 ml
4	Bacon-lardons	30 g
5	Mayonnaise	60 ml
6	Lemon, juiced	1/2
7	Chopped fresh dill	1 tsp
8	Chives chopped	1/4 bunch
9	salt and pepper	to taste

---

Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to
the boil. Boil for 10-15 minutes or until tender. Drain well and set aside to cool.
Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to
the boil. Reduce heat to medium and boil for 3 minutes. Peel eggs.
Sauté bacon in oil until just crisp. Drain well on absorbent paper.
Whisk the mayonnaise, lemon juice, dill, salt and pepper together. Cut the potatoes
into halves or quarters. Chop the eggs into wedges. Place the potatoes, bacon and dressing in
A bowl. Toss gently to combine. Garnish with boiled eggs and fresh herbs.

Gnocchi with Burnt Sage Butter

Gnocchi with Burnt Sage Butter

1 Portion

1	gnocchi piemontaise	2 portions
2	sage leaves - chiffonade	10
3	butter	100 g
4	shaved parmesan cheese	25 g
5	lemon	1/2

---

Heat the butter and sage leaves until butter turns nut brown, quickly squeeze lemon in to stop cooking. In the pot you cooked the gnocchi, reheat the gnocchi quickly in a chinois, be careful
not to overcook it.
Toss drained gnocchi through the sauce, check seasoning, and serve. Top with shaved parmesan.

Gnocchi Piemontaise

Gnocchi Piemontaise

1 Portion

1	Desiree or Pontiac potatoes -unpeeled	375 g
2	egg yolk	1
3	plain flour	30 g
4	Salt, pepper	to taste

---

Wash the potatoes thoroughly, cover with cold water, bring to the boil,
then cook them whole in boiling salted water, approx. 25mins or until well cooked. Drain and
when just cool enough to handle, pass through ricer or drum sieve. Work quickly, potatoes
must be hot.
On a clean surface place the potatoes and add the yolks, gently fold through
whilst adding the flour for the mix to come together. Season well. Rest for 5 minutes.
The mix should not be sticky enough that it sticks to your hands.
Divide the dough into 4. roll each piece into a sausage shape, 2cm in diameter,
divide each sausage into 2cm lengths and roll with floured hands.
To cook
Bring a large pot of salted water to the boil
Do not overcrowd the pot when you add the gnocchi
As soon as they float to the surface, remove and refresh in iced water.

An alternative way to cook potatoes for gnocchi is to bake them whole on a layer of
salt until they are quite soft. Pass through ricer as normal whilst hot.

Pepperonata

Pepperonata

1 Portion

1	Red capsicum, seeded and cut into strips	1/2
2	Green capsicum, seeded and cut into strips	1/2
3	Tomatoes, skinned and chopped	100 g
4	Spanish Onion, sliced finely	50 g
5	Garlic	1/4 clove
6	Extra virgin olive oil	1.5 tsp
7	Fresh flat leaf parsley	1 tsp
8	Baby capers	2 tsp
9	Red wine vinegar	40 ml
10	salt and pepper	to taste

---

Cook the onion and garlic over medium heat in the olive oil until softened.
Add the capers, peppers, salt and pepper, sauté 5 minutes.
Add the tomatoes, red wine vinegar and parsley, cook 20 minutes, stirring occasionally until thickened.

Grilled Polenta

Grilled Polenta

1 Portion

1	Milk	125 ml
2	Chicken stock	125 ml
3	Bay leaf	1
4	Polenta	60 g
5	Gruyere cheese - grated	25 g
6	Butter	20 g

---

Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer
in heavy medium saucepan. Remove saucepan from heat; cover and let steep
20 minutes to allow flavours to develop. Discard bay leaf. Bring liquid to boil.
Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low
and cook until polenta is very thick, stirring frequently, about 10 minutes.
Stir in cheese and butter. Season to taste with salt and pepper.
Transfer polenta to prepared baking sheet. Using wet hands, press polenta evenly over sheet
to edges. Chill until firm, at least 3 hours. Cut polenta out into shapes. Brush polenta with mix
of melted butter and oil. Cook on a preheated grill, 2 minutes per side, until reheated and golden.

Zabaglione

Zabaglione

1 Portion

1	egg yolks	2
2	caster sugar	30 g
3	Marsala wine	60 ml
4	Savoiardi biscuits (Italian sponge fingers)

---

Whisk together sugar, egg yolks and Marsala until pale and creamy.
Place over a double boiler and continue to whisk until thick and foamy, and doubled
in volume. Make sure water does not touch the bottom of the bowl, and heat is
low to medium so eggs do not get past 70C and scramble.
Serve with poached fruit and Savoiardi biscuits. Zabaglione can be served immediately
warm, or chilled in glasses and served cold.

Poached Pear

Poached Pear

1 Portion

1	firm seasonal fruit such as pears	1
2	cinnamon quills	2
3	cardamom pod	6
4	stock sugar syrup	800 ml
5	vanilla bean	1

---

Heat together sugar syrup and flavourings. Simmer 10 minutes to infuse flavours.
Add fruit, ensure fruit is totally covered. Cover with a cartouche and poach fruit until just done. Cool fruit in liquid.

Blackberry and Apple Compote

Blackberry and Apple Compote

1 Portion

1	Sugar	1/2 cup
2	Water	1/2 cup
3	Vanilla essence	1 tsp
4	Granny smith apple, peel, core and diced	1
5	Frozen blackberries	1/2 cup
6	Lemon juice	1/4
7	Lime juice	1/4

---

In a large sauté pan over medium heat, combine water, sugar, vanilla and bring to boil, stirring to dissolve sugar. Cook 2 minutes, then add peeled and diced apple, lemon and lime juice and reduce heat to a simmer and cook for around 5 minutes until apple starts to soften slightly (the larger the apple is cut the longer this step will take) Then add frozen blackberries and return to a simmer and continue to cook slowly until blackberries start to break down a little and the apple is nice and soft. Remove from heat and allow to cool, check seasoning is there enough sugar, acid? Serve cold with rice custard brulee

Rice custard Brulee

Rice custard Brulee

1 Portion

1	whole milk	375 ml
2	short-grain rice	65 g
3	salt	pinch
4	milk	65 ml
5	eggs	2
6	sugar	60 g
7	vanilla extract	1 tsp
8	ground cinnamon	1/8 tsp
9	raisins	30 g
10	castor sugar extra	25 g

---

Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low.
Cover and gently simmer until rice is very tender and liquid is almost absorbed,
stirring occasionally, about 30-60 minutes. Whisk milk, eggs, sugar, vanilla, and
cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into
rice mixture. Stir over very low heat until mixture is just thickened, about 6 minutes,
don't heat over 70C or eggs will curdle. Transfer to individual soufflé moulds.

Chill to set.
Brulee top: Sprinkle castor sugar on top of cooled custard, making an even layer.
Place under a hot salamander until golden coloured, or use a Brulee torch to create the caramelised sugar top.

Braised Peas and Bacon Risotto 1 portions

Braised Peas and Bacon Risotto 1 portions

1 Portion

1	plain risotto, par cooked and cooled	100 g
2	extra virgin olive oil	20 ml
3	red onion brunoise	25 g
4	garlic brunoise	1/2 clove
5	Bacon lardons	75 g
6	frozen peas	50 g
7	chicken stock	125 g
8	grated parmesan	30 g
9	unsalted butter	25 g
10	chopped flat parsley, thyme	1 tsp
11	Salt, ground pepper	to taste

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Heat oil gently in large frypan, sauté onion, garlic and bacon until onion is translucent.
Add cooked plain risotto; add enough stock to just about cover rice.
Cook until stock is absorbed, making sure rice does not overcook, check seasoning.
Add peas, cook 2 minutes, remove from heat and add cheese, butter and parsley, toss.

Plain Risotto

Cavateli Pasta

Cavateli Pasta

1 Portion

1	Strong flour	100 g
2	Hot water	35 ml
3	Hot milk	30 ml
4	Saffron threads	1 Pinch
5	For the Sauce
6	Olive oil	50 ml
7	Broccoli	1/4
8	Chilli sliced	1 small
9	Garlic slice	1 clove
10	Parmesan shaved	25 g
11	Anchovy fillets (optional)	3
12	Flat leaf parsley	1 sprig

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Gently heat saffron in dry pan. Add hot water to colour.
Combine all ingredients together and mix until smooth, elastic
Allow dough to rest
Roll dough into thin strips, cut into 2cm lengths
Place index and middle finger together and push in onto the dough and roll back. This will drag the dough towards you and curl the shape of the pasta.
Blanch in boiling salted water approx. 5 minutes, refresh and store correctly


Heat oil gently and toss chilli and garlic into the oil.
Add broccoli flowers and cook for 3 minutes.
Gently heat pasta and present on hot plates. Garnish with anchovy fillet, shaved parmesan cheese and parsley

Mushroom filled Ravioli

Mushroom filled Ravioli

1 Portion

1	Butter	50 g
2	Onion brunoise	1/2
3	Mushroom buttons brunoise	100 g
4	Dried Porcini mushrooms	10 g
5	Garlic, crushed	2 cloves
6	Thyme leaves	1 sprig
7	Lemon zest and juice	1/2
8	Camembert	30 g
9	Egg	1/2
10	Fresh egg pasta dough	1/2 recipe
11	For the Sauce
12	Olive oil	10 ml
13	Butter	10 g
14	Onion brunoise	1/2
15	White wine	40 ml
16	Garlic crushed	1 clove
17	Cream	150 ml
18	Courgettes, sliced thinly	1/2
19	Lemon, juiced	1/2
20	Parmesan cheese shaved	20 g

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Place porcini mushrooms into the food processor and blend until fine.
Heat butter and saute onion and garlic
Add fresh and dried mushrooms and cook until liquid has evaporated from the pan, this will take a short while
Season the mixture with thyme, lemon and salt and pepper. Taste the mixture! Allow to cool

Roll out pasta dough and score using rounds or a ravioli press. Place a small amount of mixture in the centre of each disk
Cut camembert into small squares and place on top of mushroom filling.
Egg wash the edge of the pasta and cover with the top piece of dough. Make sure all air is pressed out of the ravioli discs.
Blanch ravioli into boiling salted water until they float, remove and refresh. Set aside and prepare sauce


Heat oil and butter in a pan. Add onion and garlic and sweat.
Add white wine and reduce by ½, add cream and reduce until slightly thickened
Add courgettes and cook quickly until just tender.
Blanch ravioli to warm through and serve with the sauce. Garnish with fresh Parmesan.

Egg Pasta with Fresh Napolitana Sauce

Egg Pasta with Fresh Napolitana Sauce

1 Portion

1	Roma tomatoes - concasse	2
2	Olive oil	20 ml
3	Garlic - finely chopped	1 tsp
4	Basil leaves - chiffonnade	1/8 bunch
5	Fresh oregano leaves - chopped finely	1/8 bunch
6	Parmesan cheese - shaved	1 tsp
7	fresh pasta, such as fettuccine	1/2 recipe

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Prepare tomato concasse.
Cook the pasta for a couple of minutes in a large pot of boiling salted water until al dente.
Drain. Combine oil and garlic in large saucepan, sauté until garlic is just golden, add
tomatoes, cook 3 minutes, add herbs and cook 1 minute more. Remove from heat.
Add pasta, stir to combine, season to taste with salt and freshly cracked black
pepper. Serve immediately garnished with fresh shaved parmesan.

Fresh Pasta Dough

Fruit Flan

Fruit Flan

1 Portion

1

Sweet Paste

200 g

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Filling 2 persons
Milk 500ml
Sugar 50g
Egg yolk 5
Corn flour 60g
Butter 30g
Vanilla To taste

Topping
Grapes To garnis
Strawberries
Kiwi fruit

Flan gel

Boil 400ml milk and vanilla on the stove.
Make a slurry with your corn flour, 100ml milk, egg yolks and sugar
1. Add boiled milk to the slurry and return to the stove.
2. Boil the custard filling stirring rapidly (it must boil or the custard will not set! If you do not see it bubble keep cooking)
3. Remove from the heat and add the butter, mix thoroughly
4. Place onto a lined tray and refrigerate covered with a cartouche.

Sweet Pastry

Zucchini and Pumpkin Quiche

Zucchini and Pumpkin Quiche

1 Portion

1	Short Paste	100 g
2	English spinach, chopped	75 g
3	Zucchini grated	75 g
4	Butternut pumpkin, diced and roasted	50 g
5	Ricotta or Feta cheese	50 g
6	Cheese, grated	50 g
7	Egg	1
8	Milk	125 ml
9	Cayenne Pepper	Pinch
10	Sea salt	Pinch

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1. Lightly grease tartlet moulds and line with pastry. If pastry is too hard to work with, roll out between sheets
2. of silicon paper.
3. Dock the bottom of the paste and blind bake
4. Cook in hot oven for 3-4 minutes or until edges are lightly set, remove baking beans and bake further 3 minutes to cook the base of the tart case.
5. Reduce oven to 160®C
6. Remove from oven and press down the base if pastry has risen
7. Add desired fillings and cheese. Mix egg and milk, cayenne and salt and pour mixture over the ham and cheese
8. Return to the oven and bake approximately 20 minutes until egg mixture has cooked and set.

Short Pastry

Choux Pastry

Choux Pastry

1 Portion

1	Water or milk	250 ml
2	Sugar	Pinch
3	Salt	Pinch
4	Butter	100 g
5	Flour, strong	150 g
6	Eggs, beaten	4 - 5

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1. Bring water, sugar, salt and butter to the boil; check that all of the fat has melted.
2. Add all of the flour and mix well. Cook until mixture leaves the side of the pan (this is known as panada), and the starch has gelatinised, this happens when the temperature of the mix reaches 78 - 80°
3. Remove from heat and allow to cool slightly
4. Gradually add beaten eggs, making sure mixture is well combined in between each addition. Only add
5. Sufficient egg to achieve a dropping consistency.
6. Check consistency by placing between your fingers. The mixture should stretch when fingers pull apart
7. Paste is now ready for piping or spooning.
1. Pipe Choux paste evenly
2. Bake at 220®C for 10 minutes then drop to 165®C for 15 – 20 minutes
3. Bake choux puffs until completely crisp so they don’t drop when cooling.

For Chocolate sauce:
Cream thickened 50g
Chocolate dark 150g
Heat cream gently to a boil, remove and add the chocolate pieces, whisk/stir until smooth, keep warm over water bath.

Chocolate Genoise Sponge

Chocolate Genoise Sponge

1 Portion

1	Eggs	6
2	Sugar	180 g
3	Flour, soft	150 g
4	Cocoa powder	30 g
5	Butter, melted (room temperature)	30 g

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Spray and drum up 20 cm cake ring, place on tray. Preheat oven to 200°
Mix together eggs and sugar over double boiler at medium heat, bring temperature to 40°C.
Continue whisking until mixture becomes light, creamy and thick in texture.
Remove from heat and whisk in kitchenaid until cold.
Sprinkle over sieve THE flour and cocoa, TOGETHER SPRINKLE OVER EGG MIXTURE AND fold through gently with a metal spoon until flour is mixed.
Add melted butter and mix gently. Try not to deflate the sponge.
Pour gently into cake ring, smooth the surface. Bake for 25 – 30 mins, or until a skewer comes out clean.
Cool in tin 15 minutes, remove and continue to cool on rack.

Apple Madeira Cake

Apple Madeira Cake

1 Portion

1	butter, soft	390 g
2	sugar	450 g
3	egg, room temperature	600 g
4	vanilla, lemon essence	to taste
5	glycerine (assists with shelf life)	20 g
6	milk, room temperature	60 g
7	Flour, medium	530 g
8	baking powder	10 g
9	almonds, flaked	200 g
10	Apples diced (canned)	250 g

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2. Spray the foil loaf tins, set aside
3. Cream together the butter and sugar on medium speed, scrape down regularly
4. Add eggs, glycerine, flavourings
Add the milk and blend in
Sieve the flour and baking powder TOGETHER and fold in lightly by hand
Weigh out into prepared tins, sprinkle top with almonds.
Bake @ 180°C, check if baked by inserting a wooden skewer in the middle of the cake, set in tin 15 minutes before turning out.

Tiramisu Torte

Tiramisu Torte

1 Portion

1	Egg yolks	60 g
2	Sugar	150 g
3	Gelatine leaves	3
4	Mascarpone cheese	600 g
5	Double cream	200 g
6	Coffee syrup	100 ml
7	Rum (liqueur or flavouring)	40 ml
8	Cocoa powder	For dusting

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Mirror glaze
Water 390g
Sugar 780g
Liquid glucose 780g
Condensed milk 520g
Gelatine solution 312g
Dark chocolate couverture 780g





Mix the egg yolks and sugar. Cook over a Bain Marie to 75 c to form a sabayon.
Soak the gelatine into cold water. Drain well and add to the sabayon
Beat the cheese well and add to the sabayon.
Lightly whip the cream and fold into the mixture
Place a large biscuit or sponge base into each torte ring (on a board plus acetate around). Then soak the base with a mixture of coffee syrup and rum.
Half fill the ring with the cheese mixture
Place the smaller circles of biscuit or sponge on top of the filling. Again, soak with the coffee syrup and rum.
Fill the rest f the ring with the cheese mixture, to a level top
Put in the blast chiller(chilled overnight in the fridge if at home)
Dust with cocoa powder and decorate with inverted marshmallow or meringue blobs.
For the glaze:

Combine the water, sugar and glucose in a saucepan and heat up to 103 degrees.
Add the condensed milk and gelatine solution and combine.
Pour over the chocolate and blend
Add the colour and combine
Use glaze at 32 degrees.

Swiss Roll

Swiss Roll

1 Portion

1	Egg yolks	12
2	Sugar	150 g
3	Salt	Pinch
4	Egg white	6
5	Cake flour	150 g
6	Corn flour30g
7	Par jam	150 g
8	Cream	400 g
9	Cream stabiliser	20 g

---

Whisk yolks and 50g sugar over water bath, sabayon stage
Place onto machine and whip until cold
Whisk egg whites with 100g of the sugar until soft peak
5. fold sifted flours into the sabayon mixture
Gently fold in meringue and spread onto a baking tray
Bake 220° for 6-8 minutes, once baked turn onto a sheet of silicon paper sprinkled with sugar

Hot cross buns

Hot cross buns

1 Portion

1	Bakers flour	520 g
2	Sugar	52 g
3	Bread improver ADD	7.8 g
4	Top bake bread fat / Butter	42 g
5	Milk powder	15.5 g
6	Salt	2.6 g
7	Dry gluten	20.8 g
8	Bun spice / Mixed spiceTo taste	5 g
9	Yeast	20.8 g
10	Eggs	51 g
11	Water	270 g
12	Sultanas	78 g
13	Currants	51 g
14	Mixed Peel	12.8 g

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Soak fruits in warm water
Calculate sufficient dough to produce 30 x 75 gm Hot Cross buns
FDT 28°C
Method: A.D.D. - Fruits are added when dough is clear (by hand)
Rest for a few minutes Scale off
Hand up - as appropriate
Intermediate proof (covered)
Final mould – round Tray up - 5 X 6
Proof - 35°C; 80% RH
When buns have finished pipe crosses, using the following mix, onto buns, using a small plain piping tube

Cross mixture
Flour 250g
Water 300g
Oil 75g

Bake at 220*C for ________ Minutes
Remove from oven and glaze with bun wash while still hot
For the cross, like choux paste.
Make a panade and instead of eggs, use water for piping consistency

Baguette

Baguette

1 Portion

1	Bakers flour	200 g
2	Yeast	8 g
3	Salt	4 g
4	Sugar	4 g
5	ADD bread improver	3 g
6	Oil, vegetable	6 g
7	Dry gluten	4 g
8	Water (variable)	116 ml

---

NOTE: The ratio of water in all bread recipes may vary considerable due to the type or brand of flour used

Combine all ingredients into the mixer and knead. Clear the dough for consistency and to see if it has been kneaded sufficiently. Knead more if required.
Allow dough to rest in a bowl covered with cloth, double in size
Knock back and portion to 2 x 100g weights

Roll into lengthened rolls, place onto baguette trays, NOTCH THE BAGUETTES and prove
Notch the baguettes before baking, 220° until cooked

Basic Bread Dough

Basic Bread Dough

1 Portion

1	Strong flour	600 g
2	Yeast fresh	18 g
3	Water at 37®C	360 ml
4	Salt	12 g
5	Improver	12 g
6	Gluten	12 g
7	Sunflower oil	24 ml
8	Egg for egg wash	1
9	Poppy seeds	To garnish
10	Sesame seeds	To garnish

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1. Sieve flour
2. Dissolve yeast in the water
3. Place flour and other dry ingredients in mixing bowl, then p[lace water with yeast on top. Mix on speed 1 using a dough hook for 10 minutes
4. Cover with cling film and rest for 1 hour IN A LARGE BOWL IN THE WARMTH
5. Knock back dough and scale into 50g pieces. Shape rolls and line onto baking trays
6. Prove rolls until double in size. Spray or brush with water and dip into seeds THEN PROVE UNTIL DOUBLE IN SIZE.
7. Bake immediately at 230®C for 10- 15 minutes
8. Allow to cool on wire rack

Caramel Mousse Chocolate Glaze

Danish Pastry

Danish Pastry

1 Portion

1	Bakers flour	1271 g
2	Dry Yeast	26 g
3	Water	700 g
4	Sugar	114 g
5	Salt	25 g
6	Milk powder	45 g
7	Butter	114 g
8	Butter or Royal Danish	700 g

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Calculate sufficient dough to produce 2 x 1.5 kg doughs
FDT: as cold as possible
Method: A.D.D., do not totally clear the dough
NOTE: The consistency of the dough depends on the type of roll in fat you use: eg. Hard fat = tight dough, soft fat = soft dough
Roll out dough to a rectangle
Shape the fat to a rectangle 2/3 of dough seize and place onto dough
Use butter for one dough and Royal Danish for the second dough as the roll in fat
Give a single turn
Cover with plastic and refrigerate for up to 20 minutes
Repeat turning two more time (3 single turns in all)
Roll and cut croissant as demonstrated by your teacher

Roti (unleavened bread)

Roti (unleavened bread)

1 Portion

1	Plain flour	250 g
2	Condensed milk	30 g
3	Water	140 ml
4	Salt	1 tsp
5	Sugar	1 tbsp
6	Margarine	1 tbsp
7	Egg	1/4 each

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Place flour into a bowl and add the water and condensed milk gradually mixing with your hands
Add salt and sugar and knead for 6-8 minutes
Rest dough aside for 2 hours covered in oil
Divide dough into 6 equal size balls and butter your hands to prevent dough from sticking
Coat the dough balls with the butter from the hands to seal the dough, rest again for a further 2 hours
Flatten the balls in the palm of your hands, they should be a round 2mm thickness
Fold in edges of the dough; you are trying to get a rectangular shape here. Fold edges to look like an envelope, set aside for cooking. See video in eLearn.
Gently heat oil as needed, and pan fry the bread, turning a few times to cook evenly on both sides
Roti is then crushed to serve

Chocolate Glaze

Chocolate Glaze

1 Portion

1	Cream	240 ml
2	water	290 ml
3	Caster sugar	360 g
4	Cocoa powder	120 g
5	Gelatine sheets	6 ea

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Bring to the boil the Cream, sugar, and water.
Add the cocoa powder then cook to 103°
Allow to cool off to 60° then add the pre- soften gelatine
Let set for few hours or overnight.
Use @ 30°

Honey Sauce