NAME OF DISH Chili and Corn Tortillas served with Tomato Coulis

PORTION SIZE 20 portions

DISH CATEGORY Appetizer (Hors d’Oeuvres)

1. Chili and Corn Tortillas.

METHOD
INGREDIENTS QTY

Corn Tortillas 30 slices 1. Soften tortillas as directed on the

Baked Beans 6 cans package.
Onion (chopped) 50 gm 2. Spoon baked beans evenly down
Green chilies 50 gm centers of tortillas.
Mozzarella 4 cups 3. Sprinkle evenly with remaining
cheese 4 cups ingredients.
Cheddar cheese 4. Roll and secure with wooden stick.
5. Put the rolled tortillas under the
appetizer plate and baked under the
salamander.

2. Tomato Coulis

METHOD
INGREDIENTS QTY

Tomato coulis 500 ml 1. Cooked tomato coulis in small sauce

Fresh basil 2 tbsp pot.
Bay leaf 1 pieces 2. Add in herbs and stir well.
Fresh thyme 2 tbsp 3. Taste with salt and pepper.
Salt and pepper To taste 4.
NAME OF DISH Tomato and Orange Soup served with Fish Balls
PORTION SIZE 3.6 liters X 20 portions (180ml each)
DISH CATEGORY Soup (soupe)
1. Tomato and Orange Soup

METHOD
INGREDIENTS QTY

Tomato 5 kg Mise en place:

Onion 5 no a. Washed, cut into half and seeded the
Carrot 5 no tomatoes.
Lemon peel 5 strips b. Peeled the onion and carrots. Cut
Bay leaf 5 pieces them into dice.
Peppercorns ¾ cups c. Make a white roux.
Butter 150 gm
Chicken stock 22 ½ 1. Placed the tomatoes in a sauce pot
Plain flour cups with onions, lemon peel, carrots, and
Rind of orange 15 tbsp bay leaf and crushed peppercorns.
Orange juice 2 tbsp 2. Cooked them for 30 minutes until the
Cream (optional) 3 cups tomatoes turned soft and pulpy.
Salt and pepper 2 tbsp 3. Puréed the mixture in an electric
To taste blender and sieve them.
4. Stir in the roux in the chicken stock.
Add the sieved tomato mixture.
5. Bring it to boil and simmer for 5
minutes.
6. Season with salt pepper.
7. Add the chicken balls and orange
rind near to service time.

2. Fish Balls

METHOD
INGREDIENTS QTY
Fish fillet 800 gm 1. Blend fish fillet together with tapioca
Tapioca flour 250 gm flour, egg and chopped parsley.
Eggs 1 no 2. Taste with salt and pepper.
Parley 30 gm 3. Shape them into balls.
Salt and pepper To taste 4. Cooked them in court bouillon.

NAME OF DISH Roasted Beef served with Mango Mint Salsa

accompanied with Garlic Mashed Potato and Chef
Selected Vegetables

PORTION SIZE 20 portions

DISH CATEGORY Main Course (plat Principal)

1. Roasted Beef

METHOD
INGREDIENTS QTY

Strip loin 2 1. Marinate strip loins with salt and pepper,

Paprika paprika and mustard.
 Salt 2. Tight them with butcher string and
Pepper leave.
Mustard 3. Sear them before roast.

2. Mango Mint Salsa

METHOD
INGREDIENTS QTY

Mango (dice) 500 gm 1. Combine all ingredients together in a

Red onion (small 90 gm bowl.
dice) 2. Adjust seasoning.
Jalapenos chili 15 gm 3. Allow to sit 1 hour before serving.
(mince)
Lemon juice 65 ml
Basil (chopped) 3 tbsp
Mint (chopped) 2 tbsp
Lemon zest 3 tbsp
(finely chopped)
Salt and pepper To taste

3. Sautéed Vegetables
INGREDIENTS QTY METHOD

Cherry Tomato 30 1. Blanch the vegetables and reserve for

Yellow zucchini 5 serve.
White raddish 6 2. Saute them just before serving time.
Butter 100 gm
Salt, as needed
Pepper, as
needed

4. Garlic Mashed Potato.

INGREDIENTS QTY METHOD

Garlic 100 gm 1. Boil water in a pot before add instant

(finely chopped) mashed potato.
Instant mashed 2. Add in chopped garlic.
potato 3. Adjust seasoning.

NAME OF DISH Crème Brulee

PORTION SIZE 20 portions
DISH CATEGORY Desert

INGREDIENTS QTY METHOD

Egg yolk 12 1. Spread the brown sugar on a pan dry

Caster sugar 180 gm out in a low oven. Cool, crush and sift.
Vanilla essence 8 ml 2. Mix together the egg yolks and sugar
Salt A pinch until well combined.
Heavy cream 1.5 l 3. Gradually stir in the hot cream. Add
vanilla and salt. Strain the mixture.
4. Add into the ramekins. Bake for 175°c
for 25 minutes.
5. Cool and refrigerated.