RECIPE

NAME OF DISH SALAD OF PEPPERED AUSTRALIAN LAMB LOIN,

MARINATED GOAT’S CHEESE, ORANGE BALSAMIC
DRESSING AND SOURED BERRY COULIS
PORTION SIZE 13 PORTIONS
DISH CATEGORY APPETIZER

INGREDIENTS QTY METHOD

Lamb loin 3 nos To serve:
Orange Balsamic For dressing 1. Place approximately marinated goat
Soured Berry Coulis As needed cheese on the plate and put garden salad
Marinated Goat on top the cheese
Cheese As needed 2. Then, drizzle a generous orange
Garden Salad As needed balsamic dressing around.
Strawberry Half slice 3. Arrange 3 slice of lamb loin around, on
top the dressing.
4. Sprinkle the soured berry coulis on the
plate and put strawberry in the middle.
Serve chilled.

1. Peppered Lamb Loin

INGREDIENTS QTY METHOD

Lamb Loin 590 gm 1. Season lamb loin with salt and black
Black peppercorns, 49 gm pepper.
freshly cracked 2. Sear lamb loin in a hot pan with a little
Salt To taste olive oil until medium rare. Remove,
and cool it first and slice into diagonal
 pieces.

2. Orange Balsamic Dressing

INGREDIENTS QTY METHOD

Balsamic Vinegar 98 ml 1. Blend balsamic vinegar, mustard and
Dijon Mustard 163 gm orange juice together, while slowly
Fresh orange juice 163 ml pouring in the olive oil. Season as
Olive oil 195 ml required.

3. Soured Berry Coulis

INGREDIENTS QTY METHOD

Strawberry 163 gm 1. Boil strawberry in a little water until
Vinegar 6 ½ tbsp soft, transfer to a food processor and
Water As needed puree for a few seconds, then strain
through a fine sieve. Adjust coulis
consistency with a little vinegar. Keep it
cool.

4. Marinated Goat Cheese

INGREDIENTS QTY METHOD

Fresh goat cheese 260 gm 1. Cut the cheese into a small cube.
Olive Oil 150 ml 2. Mixed all the ingredients and keep it
Crushed Peppercorn 3 ¼ tsp cool.
Fresh rosemary 3 ¼ tsp
NAME OF DISH CHICKEN SATAY WITH PEANUT SAUCE
PORTION SIZE 13 PORTIONS
DISH CATEGORY APPETIZER

INGREDIENTS QTY METHOD

Chicken satay 1 stick To serve:
Nasi impit, cut 3 nos 1. Put the peanut sauce on the plate.
cylinder 2. Arrange the nasi impit and chicken
Peanut sauce As needed satay on the plate.
Cucumber, diced For garnishing 3. Use cucumber, carrot, and parsley for
Carrot, sliced For garnishing garnishing. Serve hot.
Parsley For garnishing

1. Chicken Satay

INGREDIENTS QTY METHOD

Boneless, skinless 8 nos 1. Cut each chicken breast into dice and
chicken breast spear on each one of lemon grass stick.
Lemon grass stems 2 nos 2. For the marinade, stir together all the
Shallot, chopped 2 nos ingredients (in bold) in a bowl. Add the
Garlic , chopped 2 clove satay and mix well. Cover and marinate
Fresh root ginger, 1 in piece in the refrigerator for 1-3 hours.
finely chopped 3. Brush the rack with oil and grill the
Soy sauce 2 tbsp satay until brown.
Vegetable oil 2 tbsp
Honey 2 tbsp
Lemon grass (stick) 13 nos
2. Peanut Sauce

INGREDIENTS QTY METHOD

Vegetable oil 2 tbsp 1. Heat the oil in a frying pan and fry the
Dry-roasted peanuts 340 gm peanuts, until brown.
Onion, cut in pieces 1 nos 2. Put them in processor with the
Garlic 2 clove ingredients (in bold). Puree the mixture
Ground ginger 2 tbsp until very smooth.
Lemon juice 2 tbsp 3. With the blades running, pour the hot
Sugar 2 tsp water.
Dried chili pepper 1 tsp 4. Taste, adjust the seasoning and transfer
flakes to a saucepan.
Hot water 500 ml 5. Heat it until hand-hot and serve in
Salt To season individual dishes for dipping.
Pepper To season

3. Nasi Impit

INGREDIENTS QTY METHOD

Nasi impit 3 packet 1. Heat the water and bring to boil.
2. Add nasi impit; until it’s cooked (refer
instruction).
NAME OF DISH CHICKEN TOMATO BOUILLON WITH PESTO
PORTION SIZE 13 PORTIONS
DISH CATEGORY SOUP

INGREDIENTS QTY METHOD

Chicken Stock 2.5 L 1. Place the stock, juice, celery, onion,
Tomato juice 0.85 L basil, and thyme in a saucepot.
Celery, chopped 110 gm Bring to boil.
Onion, chopped 110 gm 2. Simmer about 45 minutes, until
Basil 3 tbsp vegetables are soft and flavors are
Thyme 3 tbsp well blended.
Salt To taste 3. Strain and season with salt, pepper,
Pepper To taste and sugar.
Sugar To taste 4. Garnish each portion with 1 tbsp
Pesto, thinned with 160 ml pesto lightly swirl into the soup and
olive oil. a slice of French loaf.

1. French Loaf

INGREDIENTS QTY METHOD

French loaf 13 slices 1. Cut the French loaf diagonally into
Butter 60 gm 13 slices, discarding the ends. Melt
Parsley, chopped ¼ cup the butter. Mix the parsley with
butter. Brush the slices of bread
lightly with some of the butter. Turn
them over and brush the other side.
2. Bake them in the heated oven until
they are dry and lightly brown,
turning them over once, 12-17
 minutes.

NAME OF DISH MUSHROOM HOT AND SOUR SOUP

PORTION SIZE 13 PORTIONS
DISH CATEGORY SOUP

INGREDIENTS QTY METHOD

Fish stock
Lemon grass, lightly
crushed
Lime leaves 7-8 leaves
Thai red chilies,
halved and deseeded
Lime juice
Thai fish sauce
Bamboo shoots
Oyster mushrooms
Spring onions, finely
sliced
Fresh chilies, sliced
3L 1. Pour the fish stock into a
3 bunch saucepan, add lemon grass, lime
leaves, and chilies. Simmer for 10
minutes. Strain the liquid into a
5 nos clean saucepot. Reserve a little of
the red chili and discard the
5 tbsp remaining seasoning.
5 tbsp 2. Add the lime juice and fish sauce
125 gm to the stock with the bamboo
315 gm shoots, mushrooms and reserved
5 nos chilies. Simmer for 5 minutes.
Spoon into individual bowls and
2 nos sprinkle with the spring onions.
Garnish with fresh chilies slices
and French loaf (refer page 12).
NAME OF DISH BAKED RED SNAPPER SERVED WITH SAFFRON BEURRE
BLANC, DRIZZLED WITH PESTO OIL, ACCOMPANIED
WITH SPICED TOMATO SALSA, SAUTEED SPINACH AND
GRATIN DAUPHINOIS.
PORTION SIZE 13 PORTIONS
DISH CATEGORY MAIN COURSE

INGREDIENTS QTY METHOD

Baked red snapper 1 nos (cut half) To serve:
Saffron beurre blanc As needed 1. Place the gratin dauphinois on the
Pesto oil As needed plate. Put the baked red snapper on
Spiced tomato salsa 2 tbsp top the gratin. Arrange the sautéed
Sautéed spinach 2 tbsp spinach and spiced tomato salsa on
Gratin dauphinois 10 nos top the fish.
Cheese stick 1 nos 2. Pour the saffron beurre blanc around
and drizzle the pesto oil.
3. Garnish with diced fresh red chilies
and cheese stick.
1. Baked Red Snapper

INGREDIENTS QTY METHOD

Red snapper fillets, cut 13 nos 1. Place the fish on a well-oiled baking
half sheet or baking pan, flesh side up
Lemon juice 75 ml (that is, skin side down)
Melted butter or oil 250 ml 2. Brush the fish lightly with lemon
Salt For seasoning juice. Then brush generously with the
White pepper For seasoning butter or oil and season lightly with
salt and pepper.
3. Place the pan in a preheated (175° C)
oven until done, about 10-15 minutes.
4. Halfway through the cooking time,
check the fish and if the top appear to
be drying out, brush with more butter
or oil.

2. Saffron Beurre Blanc

INGREDIENTS QTY METHOD

Dry vinegar 250 ml 1. Combine the dry vinegar and shallot
Balsamic vinegar 1 ½ tsp in a saucepan. Reduce until about 30
Shallots, chopped 30 gm ml liquid remains
Cold butter 500 gm 2. Cut the butter into small pieces
Salt To season 3. Add the butter to the hot reduction.
Water 2 tbsp Set the pan over moderately high heat
Saffron 2 packet and add saffron. Whip vigorously.
When butter is melted, remove from
the heat and continue to whip until
smooth.
4. Season with salt and balsamic
vinegar. The shallot and may be left
in the sauce or strained out.
5. Hold the sauce in a warm, not hot,
place until serve. Stir and whip it
from time to time.
3. Pesto Oil

INGREDIENTS QTY METHOD

Basil 60 gm 1. Blanch the basil in boiling water for
Olive oil 500 ml 10 seconds. Drain and refresh under
cold water. Drain again and pat with
kitchen towel.
2. Put the basil in a blender and add a
small amount of olive oil. Blend to
make a paste.
3. Measure the volume of the paste and
add 4 times that volume of olive oil.
Shake and let stand. Refrigerate and
strain.

4. Spiced Tomato Salsa

INGREDIENTS QTY METHOD

Red onion, finely chopped 3 nos 1. Put the onion, garlic, tomatoes, and
Garlic, finely chopped 2 nos all the herbs (in bold) into a bowl.
Sweet ripe tomatoes, 1000 gm Add the coriander and parsley and stir
skinned, deseeded and in the lime juice and olive oil.
chopped 2. Season with a pinch of sugar, salt and
Fresh mint leave, chopped 2 tbsp pepper and mix lightly.
Fresh oregano, chopped 2 tbsp 3. Cover and chill for 30-60 minutes.
Fresh dill, chopped 2 tbsp
Fresh tarragon, chopped 2 tbsp
Coriander leaves, chopped 4 tbsp
Parsley, chopped 2 tbsp
Olive oil 4 tbsp
Sugar To season
Salt To season
Pepper To season

5. Sautéed Spinach

INGREDIENTS QTY METHOD

Spinach, fresh 1.6 kg 1. Blanch the spinach, drain and refresh
Clarified butter 300 gm under cold water. Trim off if
Salt To season necessary.
Pepper To season 2. Heat the sauté pan over high heat.
Anchovy 200 gm Add the fat to the pan. Place the
spinach in the pan and sauté over high
heat.
3. Add anchovy. Season with salt and
pepper.
6. Gratin Dauphinois

INGREDIENTS QTY METHOD

Firm-fleshed potatoes 1.5 kg 1. Peel the potatoes and cut into thin
Salt 16.25 kg slices. Do not place the sliced
Garlic, chopped 32.5 gm potatoes in the water.
Cream 812.5 gm 2. Toss the potatoes in the salt and garlic
Milk 270 gm and arrange in an even layer in a
White pepper To season buttered roasting pan. Marinate about
15 minutes.
3. Mix together the cream and milk and
lightly season with pepper. Pour over
the potatoes. Bring to boil, then place
the pan in the oven at 200°C for about
30 minutes or until the potatoes are
tender and the sauce is thick.
NAME OF DISH ROASTED BEEF TENDERLOIN SERVED WITH ORANGE
SAUCE, ACCOMPANIED WITH TOURNE CARROT,
MUSHROOM RAGOUT, SPINACH MASHED POTATOES
AND ONION RINGS
PORTION SIZE 13 PORTIONS
DISH CATEGORY MAIN COURSE

INGREDIENTS QTY METHOD

Beef tenderloin 1 nos To serve:
Tourne carrots 3 nos 1. Put the spinach mashed potato in a round
Mushroom ragout 50 gm shape right in the middle of the plate.
Spinach mashed 60 gm 2. Put the tenderloin on top of the mashed
potato potato. Arrange the mushroom ragout on
Orange sauce As needed top the tenderloin.
Onion rings As needed 3. Garnish the portion with the sauce and
Cheese stick 1 nos carrot around the plate along with the
onion rings on top of the ragout and
cheese stick standing against the
tenderloin.

1. Roasted Beef Tenderloin

INGREDIENTS QTY METHOD

Beef tenderloin 13 nos 1. Season the tenderloins with salt, pepper
Paprika To season and paprika. Then, sear the tenderloins.
Salt To season 2. Roast the tenderloins for about 45-60
Pepper To season minutes.

2. Tourne Carrot

INGREDIENTS QTY METHOD

Carrot (cut tourne) 39 nos 1. Blanch the tourne carrot.
Orange Sauce As needed 2. Glaze carrots in sauté pan with orange
sauce.

3. Mushroom Ragout

INGREDIENTS QTY METHOD

Mix mushroom 650 gm 1. Add in mushroom in saucepan with
Chicken stock 325 ml chicken stock, salt and pepper.
Heavy cream 325 ml 2. Simmer until tender, then add in heavy
Parmesan cheese 165 gm cream and continue reduce until half.
Salt To season 3. Add in parmesan cheese.
Pepper To season

4. Orange Sauce

INGREDIENTS QTY METHOD

Sugar 52 gm 1. Combine the sugar and vinegar in a
Vinegar 65 ml stainless-steel pan. Cook until lightly
Orange zest 22 gm caramelized. Once colored, stop the
(brunoise and cooking by adding the demiglace. Reduce
blanched) until it coats the back of a spoon.
Lemon zest 22 gm 2. Strain and add the blanched orange and
(brunoise and lemon zest, carrot and onion. Simmer for
blanched) a few minutes. Season to taste and mix
Carrot, brunoise 32.5 gm the chopped parsley before service.
Onion, brunoise 32.5 gm
Parsley, chopped 16.5 gm
Demiglace 2L
Salt To season
Pepper To season

5. Onion Rings

INGREDIENTS QTY METHOD

Onion, large 5 nos 1. Slice the onion to make rings
Flour As needed 2. Bread the onion product with flour, egg
Egg As needed wash and breadcrumb.
Milk As needed 3. Deep-fry them until golden brown over
Breadcrumb As needed high heat.

6. Spinach mashed potato

INGREDIENTS QTY METHOD

Potatoes 2 kg 1. Peel and eye the potatoes and cut them
Spinach, blanched 700 gm into uniform sizes. Simmer in salted
and trimmed water.
Butter 91 gm 2. Drain well and let the potatoes steam dry
Light cream, hot 130 ml for a few minutes.
Milk, hot As needed 3. Pass the potatoes through a food mill into
Salt To season the bowl of a mixer. Mix until well
White pepper To season broken up.
4. Beat in butter then cream.
5. Add enough hot milk to bring potatoes to
proper consistency. They should be soft
and moist, but firm enough to hold their
shape, not runny.
6. Add salt and pepper to taste. Then, add
the spinach.
7. Whip briefly at high speed until potatoes
are light and fluffy. Do not over whip.
NAME OF DISH NEW YORK STYLE CHEESE CAKE
PORTION SIZE 13 PORTIONS
DISH CATEGORY DESSERT

INGREDIENTS QTY METHOD

Graham Cracker 25 gm 1. Combine the graham cracker crumbs and
Crumb the melted butter. Divide the crumb
Melted unsalted butter 225 gm mixture between two, 17.5-25 cm cake
Cream cheese 1 kg pans. Press evenly over the bottoms and
side of the pans using your hand. Reserve.
Cream cheese 365 gm
2. Mix the cream cheese and granulated sugar
Granulated sugar 455 gm together on low speed, using the paddle
Cornstarch 55 gm attachment until completely smooth, mix in
Finely grated lemon 1 nos the cornstarch, lemon zest and vanilla. Mix
zest until smooth, scraping down the side and
Vanilla extract 4 tsp (20 ml) the bottom of the bowl.
Egg 4 nos 3. Add the eggs and eggs yolk a few at time,
Egg yolk 8 nos blending thoroughly after each addition.
Sour cream 170 gm Incorporate the sour cream.
4. Divide the batter evenly between the
prepared pans.
5. Place the cake pans inside hotel pans or
other suitable pans, adding hot water
around the pans to reach about halfway up
the sides.
6. Bake at 175˚C ( until set approximately 50
minutes)
7. Cool completely and then chill before
 removing the cakes from the pans.
8. Decorate the tops of the cakes with thinly
sliced fresh fruit; serve the cakes with a
thick of fruit sauce like Blueberry sauce.

NAME OF DISH LEMON SURPRISE PUDDING

PORTION SIZE 13 PORTIONS
DISH CATEGORY DESSERT

INGREDIENTS QTY METHOD

Margarine/butter 150 gm 1. Heat the oven 180°C.
Castor sugar 300 gm 2. In the mixing bowl, cream the
Grated lemon 6 rbls margarine with sugar and grated lemon,
Egg (separate) 6 nos whip until light and fluffy.
Milk 900 ml 3. Beat in the egg yolks and half the milk
Self raising flour 150 gm then fold.
Lemon juice 360 ml 4. Stir in the remaining milk and lemon
Lemon (decorate) 9 nos juice.
5. Whisk the egg white until they foam
soft peaks, then fold into mixture.
6. Pour in the mixtures into the greased
1.2 liters (pint) pie dish and place in a
roasting tin.
7. Pour in the boiling water to come
halfway up the sides of the dish.
8. Bake in the centre of the oven for about
1 hour, until the top is golden brown
and firm to touch. Decorate with lemon
slices and serve hot.