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3 Mills Bakery
Recipes
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
Asian Appetisers, Snacks, Sauces, Dips and Accompaniments
Lesson 1
Crispy Gyoza with Chilli Sauce
Steamed Char Sui pork Bao
Steamed Bao bun dough
Char Sui pork
Shanghai wonton with chicken broth
Chinese chicken stock
Lesson 2
Braised pork short rib
Satay Chicken skewers served with pineapple relish
Phad Thai
Vietnamese Rice paper rolls
Lesson 3
Lentils and tomato with coconut cream
Roti Canai
Gol Gappay with Chana Chaat
Chicken curry puffs
CIT Restaurant
Mains
Red Wine Jus
Dijon cream
Smoked fondant potato
Sous vide beef
Confit Garlic
Burst cherry tomatoes
Braised Eggplant
Chermoula Marinate
Other
Hong Kong Style Egg Tarts
Tart filling
Tarts pastry dough
Lunch box
Kai Wei’s Lunch box
Traditional Chinese Meal
CHAIRMAN MAO’S RED BRAISED PORK BELLY
Participate in safe food handling practices
Lesson 1
Lemon herb chicken salad
Prepare and present sandwiches
Lesson 1
Bruschetta
Grilled Pita and Grilled Foccacia
Tomato and Goats Cheese Bruschetta
Mediterranean wrap
Club Sandwich
Pinwheel Sandwich
Ribbon Sandwiches
Sundried Tomato Tapenade
Hummus
Prepare Appetisers and Salads
Lesson 1
Rosemary Grissini Sticks
Marinated Black olives
Giardinara Vegetables (mixed vegetables pickle – use whatever vegetables are in season)
Antipasto Platter
Citrus Fruit Salad
Thai Beef, Lime and Peanut Salad
Waldorf Salad
Lesson 2
Ham and Egg Croquette
Yoghurt with mint and coriander dipping sauce
Spicy Vegetable Samosas
Seafood Tapas
Satay Chicken Skewers
Lesson 3
Roast Beef Crostini
Rice cake with Smoked trout
Parmesan Cheese Cracker with Goats Cheese Mousse and Red Pepper Relish
Prepare meat dishes
Lesson 1 - Pork
Braised Pork Belly roulade with braising reduction
Pork tenderloin medallion with Baba ganoush and fried pickled
Pork Cutlet with Colcannon and Cider sauce
Lesson 2 - Beef
Beef Shish-kebabs with harissa yoghurt
Dry Rub Beef Rump with Chimmi Churri and Rocket
Beef and Mustard pie
Lesson 3 - Lamb
Aged Beef Striploin (Put aside for last lesson)
Lamb kidneys with red wine and red current jus
Smoked Lamb Shoulder with Stout and Onion Dumpling
Sautéed lamb liver
Mustard Lentils
Larded Roast lamb with Mustard Lentils and Sautéed Liver
Lesson 4 - Veal
Blanquette de veau
Veal Escalope Saltimbocca with Hassel back potato
Veal medallion with Sauté sweet breads, broad beans, Madeira foam
Lesson 5 - Game
Venison Sous vide with Brussel sprouts, Pepperberry Jus
Aged Striploin with Hand cut chips and café d Paris butter
Lemon myrtle and crocodile croquette with aioli
Sous vide Kangaroo fillet with pickled beetroot
Prepare poultry dishes
Lesson 1
Vietnamese stuffed chicken wings with Dashi
Korean Fried chicken – Confit of Chicken Maryland, Chilli Salt, Mayonnaise
Potato, Peas and Sage
Chicken Ballotine Mushroom and Chicken Liver Farce, Potato, Peas and Sage
Pan seared Chicken Breast with Fines Herbs, Roasted Sweet Potato Puree
Lesson 2
Ayam Kurmah Aromatic Chicken
Chermoula Crusted Grilled Turkey with Cous Cous
Quail with Pistachio and Thyme Stuffing, Port Dressing
Coq au Vin
Lesson 3
Roast Spatchcock with Herb Stuffing and Pan Juices
Braised Duck Maryland, Vietnamese Style Duck a l’Orange
Pan Seared Duck Breast with Sour Cherry Compound Butter Braised Cabbage
Prepare seafood dishes
Lesson 1
Deep fried sole fillets Students to serve one portion – halve this recipe and write calculations on recipe
Paupiettes of Sole bonne-femme
Baked Squid with Onion and Bread Crumb Stuffing, Tomato, Gremolata
Sambal Crusted Snapper Fillet with Bean Shoot Salad, Lime, Snow Pea Sprouts
Salt and sugar cured dill snapper with labneh
Lesson 2
Sous Vide Salmon Fillet with Ginger, Tom Yum Pearls, Bok Choy
Mussels with Chilli
Pan Seared Scallops with Roast Cauliflower Purée, Crispy Prosciutto
Nori and Katafi Pastry wrapped Prawn Skewers (3 prawns) with Prawn
Smoked Trout Egg Custard
Lesson 3
Steamed Prawn Dumplings (Gow Gee)
Grilled Market Fish with Olive and Tomato Salsa
Salt crust Baked Baby Trout
Chilli Tempura Baby Octopus with garlic aioli
Prepare Vegetable, Fruit, Eggs and Farinaceous dishes
Lesson 1
Tomato Consommé
Apple Fritter in Yeast Batter
Orange Soufflé
Sauce Anglaise
Feuillette of Sautéed mixed Mushrooms
Lesson 2
Moroccan Braised Lentils
Stir Fried Noodles
Plain Omelette Roasted tomatoes
Mayonnaise
Potato, bacon & egg salad
Gnocchi with Burnt Sage Butter
Gnocchi Piemontaise
Lesson 3
Pepperonata
Grilled Polenta
Zabaglione
Poached Pear
Blackberry and Apple Compote
Rice custard Brulee
Braised Peas and Bacon Risotto 1 portions
Plain Risotto
Lesson 4
Cavateli Pasta
Mushroom filled Ravioli
Egg Pasta with Fresh Napolitana Sauce
Fresh Pasta Dough
Produce Cakes, Pastries and Breads
Lesson 1
Fruit Flan
Sweet Pastry
Zucchini and Pumpkin Quiche
Short Pastry
Lesson 2
Choux Pastry
Chocolate Genoise Sponge
Apple Madeira Cake
Lesson 3
Tiramisu Torte
Swiss Roll
Lesson 4
Hot cross buns
Baguette
Basic Bread Dough
Lesson 5
Caramel Mousse Chocolate Glaze
Danish Pastry
Roti (unleavened bread)
Lesson 6
Chocolate Glaze
Produce Desserts
Lesson 1 Hot desserts
Honey Sauce
Pear and ginger pudding
Yoghurt Ice Cream
Raspberry coulis – cooked (Sauce Melba)
Chocolate Sauce
Blueberry Soufflé
Chocolate soufflé
Lesson 2 Hot desserts
Pineapple upside down cake
Spiced rum caramel
Tuilles
Marsala Zabaglione
Slow roasted Peaches
Lesson 3 Hot desserts
Apple & Blackberry Pie Filling
Apple & Blackberry Pie
Citrus Almond Biscotti
Crème Brulee with Peppermint Sugar
Vanilla crepes with Cointreau Butter
Strawberry and Orange Compote
Lesson 4 Cold desserts
Honey Biscuits
Pear Balls and Pear puree
Praline Bavarois
Praline
Nougatine wafer
Rhubarb Bavarois
Strawberry jelly
Basil Panna Cotta
Lesson 5 Cold desserts
Coffee Anglaise
Caramelised pecans
White Chocolate Tart
Honeycomb
Orange Sauce
Chocolate ganache
Chocolate Mousse
Lesson 6 Cold desserts
Italian Meringue
Balsamic black pepper strawberries
Vacherins (Swiss Meringue)
Meringue shards (French Meringue)
Passionfruit Jelly
Lemon Curd
Lesson 7 Frozen desserts
Ginger Snap biscuits
Fig and Honey Semi Freddo
Peanut Butter Parfait
Gingerbread
Warm caramel sauce
Caramel Ice cream
Lesson 8 Frozen desserts
Almond meringue disc
Coconut Sorbet
Bombe Alaska / Genoise Sponge
Lesson 9 Dietary Desserts
Lychees in Ginger Syrup with Creamed Sago
Gluten Free Chocolate Cake
Mango Passionfruit Fool
Produce Stocks, Sauces and Soups
Lesson 1
Fish Veloute Pie
Sauce Anglaise
Vegetable Stock
Fish Stock
White Chicken Stock
Brown Veal Stock
Lesson 2
Brown Veal Stock
Cream of Mushroom Soup
Open Vegetable Lasagne
Tomato Basil Puree
Sauce Mornay
Sauce Béchamel
Roux Production
Espagnole (stage 1)
Brown Chicken Stock
Lesson 3
Raspberry Coulis
Cauliflower and Bacon Soup
Chicken Consommé
Minestrone
Orange Caramel Sauce
Demi Glaze
Espagnole (Part2)
Lesson 4
Poached Eggs Florentine
Spanish Gazpacho
Sauce Tartare
Sauce Mayonnaise
Maltaise Sauce
Sauce Hollandaise
Red Wine Jus
Use basic methods of cookery
Lesson 1
Steamed Golden Syrup macadamia puddings
Coriander Pesto Pasta
Rocket Salad
New Potatoes
Salmon Poached in Court Bouillon
Asparagus with Poached Egg and Lemon Vinaigrette
Lesson 2
Rice Pilaf
Beef and Pumpkin Curry
Onion and Apple Chutney
Creamy Mash Potato
Braised Pork Neck
Lesson 3
Crispy Battered Squid
Grilled Vegetable Stack
Grilled Sirloin Steak
Sauté Potatoes
Veal Schnitzel
Lesson 4
Raspberry Coulis
Microwave chocolate sponge cake
Honey Roast Pumpkin Pizza
Pizza Dough
Roast Vegetables
Roast Chicken
Welcome to ...
Sous vide beef
234
1 Portion
1
Beef sirloin (10 portions)
1.2 kg
2
butter each vacuum bag
5 g
3
Thyme
1 Sprig
4
Salt and pepper
to tast
.