2012 RCI Dinner Oct.

update -
Sage (British) Dinner Menu
Recipes with GF & LF
Assessment
 Appetizer - Baby Shrimp Salad
topped with Brandied Cocktail Sauce

Servings: 100 Serving Ideas: Serve in a square Oasis china bowl or

shell dish.
6 kilograms Baby cocktail shrimp, drained Mix the mayonnaise, ketchup, lemon juice, brandy and
Brandy Cocktail sauce: horseradish in a bowl. Adjust seasoning.
3 liters mayonnaise Garnish with lemon and tomato wedge, egg slice, caviar
3 liters ketchup, or RCI cocktail sauce and dill sprig.
optional
300 grams brandy
200 grams lemon juice, chopped
salt and pepper to taste
200 grams horseradish, Note: only if regular
Ketchup is used
Garnish
200 belgian endive Arrange plate as per photograph.
100 tomato wedges
25 egges, cooked and sliced RCI British Dinner
1 kilogram caviar
5 kilograms iceberg lettuce, shredded
2 kilograms lollo rosso, 1/6
100 pieces fresh dill sprig
Gluten Free, Lactose Free
RCI Appetizers:
 Appetizer - Duo of Melon and Grapefruit
perfumed with Dry Sherry, and finished with Pickled Ginger

Servings: 100 Serving Ideas: Serve in a Shell Dish or 9" inch plate.

300 grapefruit section, if possible red ones Pre-cut all fruits as per picture. Make a sugar syrup is
5 kilograms honey dew melon, cut in cubs made where the maraschino cherry brine and dry sherry
5 kilograms cantaloupe, cut in cubs are used. When syrup is ready place in the pickled
Garnish ginger water. Some lemon juice concentrate might be
100 fresh mint leaf needed in order to balance the sweetness of the syrup.
300 slices pickled ginger
optional
cocktail maraschino cherry brine, to make
the syrup
2 liters dry sherry, to make the syrup
lemon juice concentrate, to balance the
sweetness of the syrup
Arrange dish as per photograph.
Gluten Free, Lactose Free
RCI Appetizers Serving maraschino cherry is optional and it depends on
: the color of thre grapefruit as well, especially if white
ones are used.

RCI British Dinner

 Appetizer - Golden Fried English Cheddar Cheese
served with a Sweet Lingonberry Relish

Servings: 100 Serving Ideas: Serve on a 9" plate

8 kilograms chedder cheese, cut into 40 gr Dredge the cheese batons through the flour, egg, then
batons the bread crumbs and deep fry till golden brown.
1 whole liquid egg (2 liters ) Warm the lingon berries and mix with the port wine and
1 kilogram flour, seasoned orange juice.
2 kilograms breadcrumbs
Serve at room temperature, and arrange as in
18 pieces lemons, cut in wedges 6 per lemon
photograph.
100 sprigs parsley for garnish
3 kilograms lingonberry, tinned
5 deciliters Ruby port wine RCI British Dinner
2 Deciliters Orange juice
Potential GF - See NOTES
GLUTEN FREE:
1. Use GF Breadcrumbs or corn starch to
bread the cheese batons.
2. Remember to fry the cheese in fresh, new
oil.
RCI Appetizers
:
 Dessert - Cappuccino Layer Cake
Decadent chocolate-and-coffee layer cake topped with rich, creamy chocolate fudge icing

Servings: 100 Serving Ideas: Serve on a 9" plate.

4 sheet Chocolate Swiss CAPPUCCINO MOUSSE:
CAPPUCCINO MOUSSE Boil sugar and water ,add the gelatin. Pour the hot syrup
1 3/4 pounds Sugar over the yolks and make a sabayon.
3/4 Quart Water Add the chocolate to the sabayon and whipped cream ,
1 1/2 pounds Egg yolk, pasteurized then the meringue.
45 pieces Gelatine CHOCOLATE GLAZE:
6 pounds Couverture, dark Melt the Couverture with Butter and Cream, set aside
1 1/2 pounds Egg white and spread the almost cold glaze over the Mousse.
8 ounces Sugar ASSEMBLY:
8 Quarts Heavy Cream, whipped brush 2 sheets of chocolate swiss sponge with
3 ounces Coffee extract Couverture and let it set. After dry flip over and lay out in
CHOCOLATE GLAZE a tiramisuring. Brush with the Coffee Syrup, fill in half the
2 pounds Couverture Cappuccino Mousse and cover with an other layer of
2 pounds Heavy Cream swiss sponge. Brush again with Coffee Syrup, and fill in
1 ounce Butter the remaining of the Mousse. Let set and cover with the
SYRUP Chocolate Glaze.
1 gallon water RCI British Dinner
2 pounds sugar
1/4 quart espresso coffee
1/4 bottle kahlua
 Dessert - Low-fat - roasted Peaches
roasted Peaches, served with low-fat cinnamon crème Anglaise

Servings: 100 Serving Ideas: Serve in a deep Salad Plate

200 pieces peach halves Lightly sprenkle the Peaches with the sugar and roast
2 pounds sugar them under the salamande.
Creme Anglaise Creme Anglaise:
2 liters Milk In a mixing bowl put the Egg yolks, sugar and half of the
2 liters Low fat milk milk. Mix well with wire whisk.
1 3/4 pounds Sugar Heat the other half of the milk and the low fat milk. While
1 floz Vanilla constantly stirring, pour the heated milk/low fat milk into
1 pound Egg yolk pasteurized the Egg Mixture.
2 pieces lemon, only zest Transfer the Liquid into a saucepan. In a double boiler
1/2 pound Custard Powder bring sauce to the point when it thickness, stirring
100 pieces Chocolate Decor constantly with a rubber spatula .When the sauce coats
100 pieces Mint sprig the spatula take it out and put it in the refrigerator. Stir
often until cold. Strain the Sauce. Thicken it with Custard
Powder.
RCI British Dinner
 Dessert - Pecan Butterscotch Tart
with Vanilla Ice Cream

Servings: 100 Serving Ideas: Serve on a 9" plate.

10 each pie crust (9 inch) sweet METHOD:
3 pounds Pecan nuts Blind bake the pie shells. Melt the Butter with the brown
2 pounds butter sugar, mix whole eggs with milk and butterscotch and
1 pound brown sugar combine with the Butter Mix
1 1/2 Gallons whole eggs, pasteurized
Fill the pie shells with pecan nuts and cover then with the
1/2 gallon milk caramel mixture.
2 cups butterscotch topping
Bake in the oven at 180*C till baked out.
GARNISH:
Cut pie shell in to 10 portion and service with Vanilla ice
cream.
Garnish as per photo.
RCI British Dinner
 Dessert - Sugar-free - Pineapple Upside Down Cake
served with Sugar-free Vanilla Ice Cream

Servings: 100 Serving Ideas: Serve on a 9" plate.

2 tins pineapple, canned Place 8 pineapple rings in a lined cake tin.
6 packets sugar-free white sponge cake mix Follow the recipe on the packet for the sugar-free white
1 packet glazed cheery sponge mix, for each packet there is 16 oz of mix to 10
2 each fresh pineapples, cubed oz. of water per cake.
100 each mint leaves
Bake at 375*F for 25 minutes.
as needed strawberry coulis
100 each scoops Vanilla icecream Cut in to 12 portions per serve.
Arrange as per photograph
Potential LF-See NOTES
LACTOSE FREE: RCI British Dinner
1. Serve WITHOUT ice cream
 Dessert - Traditional English Trifle
Sherry-soaked sponge, fruit cocktail layers, custard, almonds, whipped cream

Servings: 100 Serving Ideas: Served in a Glass, placed on a 9" plate

4 rd Vanilla Sponge cake cut in cubes
5 pounds fruit cocktail
3 quarts cream
12 ounces brulee powder (ALBERT USTER)
2 Liters whipped Heavy cream
50 each fresh strawberries
100 pieces chocolate decor
2 pounds Florentine, crushed
with Doley Paper underneath.
Cut the sponge in small cubes and fill into the Glasses
over half of the strained fruit cocktail,
Follow the recipe for the custard cream brûlée and fill the
Glasses half, let it set.
Top the creme with a layer of Jell-O insert the remaining
fruit cocktail and let it set. decorate with the whipp cream
rosette, crushed Florentine and Choc. Decor
RCI British Dinner
 Entrée - Fish - Sole Meuniere Change 329 Calories
Delicate fillets dusted with flour then sauteed, served with horseradish mashed potato and Chef's choice of
vegetables

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

14 Kilograms Sole fillet
Seasoned flour
1 Kilogram Butter, cut in small cubes
2 liters white wine
5 liters fish stock
1 Deciliter Lemon juice
buerre marnier
150 grams horseradish, Mix into mash
mixture
10 kilograms Russet potato, Mashed
500 grams butter, melted
150 grams Parsley, picked & chopped
100 slices green zucchini, grilled
20 fennel heads, sliced 1/2 cm thick and
grilled. Season with salt and pepper and
finished in the oven drizzled with olive oil.
2 liters olive oil canola blend
20 red bell peppers, julienne and sauteed
with garlic oil
125 lemon slices, thinly sliced and cut in half
2 bunches parsley, finely chopped
Potential GF - See NOTES
Dredge the sole fillets through the seasoned flour and
shallow fry in a pan or on the flat top. Remove and place
on a tray.
Arrange on the plate with the mash potato, grilled fennel,
sauteed peppers and grilled zuccini.
For the sauce: in a pan reduce fish stock, add white
wine and lemon juice. Thicken the sauce with buerre
marnier. Ensure the sauce is quiet thick. Take sauce out
of the heat and with a whisk add the butter. As butter
melts it will thin the sauce down. Ensure sauce is placed
on the line on a double bath to avoid butter to separate.
Add chopped parsley only at the last minute.
Place a good table spoon over the fish before serving.
Arrange as per picture.
RCI British Dinner

GLUTEN FREE:
1. Grill fillets with Salt and Pepper ONLY OR
Dust the fillets WITH Corn Meal INSTEAD of
seasoned flour
2. Serve WITHOUT Sauce.
RCI Fish and Seafood
:
 Entrée - Roasted Chicken
served with sage and onion stuffing, carrots, sauteed potatoes and chicken jus

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

50 chickens, seasoned with salt pepper and Rub the chickens with sage marinade.
sage Place the chickens on the sheet pans breast side up.
5 kilograms baby carrots Cook in the combi-oven at 325F degrees for 35 minutes.
5 kilograms new potatoes, sliced Check for an internal temperature of 165F degrees.
5 liters chicken gravy
Remove the cooked chickens and put them in the blast
Onion Stuffing
chiller. Cool down to 20F degrees.
2 kilograms bread slice, whole toast bread,
crust off and diced Remove and de-bone only leaving the leg bone and wing
1/2 liter milk, as required. bone.
375 milliliters egg At 5:00 PM brush the de-boned chicken with the
1/2 kilogram onion, chopped and sauteed chopped rosemary, garlic powder, and honey. Reheat to
brown an internal temperature of 165F degrees.
1 pinch nutmeg Serve with rosemary jus, polenta fingers, pearl onions
150 grams butter and wilted spinach.
15 gr chicken bouillon cube
1 bunch parsley, chopped Soak bread in the milk cream and egg mixture. Season
to taste
1/2 liter cream
200 sage, leaves for garnish In a bottomed pan, melt butter and sweat onions. Mix
onions with bread mixture. Place in sallow pan and
Potential GF - See NOTES, Potential LF - See steam in Alto Shaam. Scoop a la minute.
NOTES
Place the chickens on the sheet pans breast side up.
Cook in the combi-oven at 325F degrees for 35 minutes.
GLUTEN & LACTOSE FREE
Check for an internal temperature of 165F degrees.
1. Serve WITHOUT Onion Stuffing
RCI Meat Entrees Remove the cooked chickens and put them in the blast
: chiller. Cool down to 20F degrees.
Remove and de-bone only leaving the leg bone and wing
bone.
At 5:00 PM brush the de-boned chicken with the
chopped rosemary, garlic powder, and honey. Reheat to
an internal temperature of 165F degrees.
Serve with sage jus
Arrange dish as per photograph
Arrange on 10" plate as per photograph.

RCI British Dinner

 Entrée - SIGNATURE DISH / Royal Roast Beef
Crusted with our special RCC blend of spices, oven roasted and served with Gratin potatoes, vegetables and
beef
Jus

Servings: 100 Serving Ideas: Serve on hot 10 "Entrée plate.

18 kilograms striploin trimmed (180g per Season the beef with salt and pepper sear on the flat top.
portion) Massage the mustard into the beef and sprinkle the
mustard seasoning liberally on the top.
RCC beef seasoning Finish the cooking process in the Alto Sham.
8 liters Beef au jus
Arrange the plate with broccoli floret and half tomato
potato gratin (one 2.5"inch pan gives 24
provencale, 2 slices of Roast Beef and finish with au jus
portions 6x4)
and thyme sprig.
broccoli floret
100 pieces half tomato provencale
thyme for garnish Serve on hot Signature Entrée plate.

Potential LF - See NOTES

LACTOSE FREE
1. Serve WITHOUT potato gratin
Signature dish:
 Entree- Singapore Noodles
with prawn and pork fillet

Serving Ideas: Serve in a hot Entree Pasta Bowl.

baby shrimps, 60/90 U cooked and peeled Saute ginger, garlic and onion together. Add vegetables
BBQ chinese pork, sliced chinese style and stir fry them, then add BBQ pork, shrimps, shredded
Hokkei noodles egg, kai lan or bok choiand noodles. Toss the noodles
bean sprouts until hot, then add sauce mix and eggs fine julienned.
carrot, peeled and julienned Adjust flavor with a touch of soy.
Kai lan or Bok Choi, 1 1/2 cm cut, blanched Place the noodles on the plate, sprinkle with chinese
and refreshed fried onions, cilantro leaves and uncooked carrot
red bell pepper, julenned julienne. Accompany with prawn skewer grilled.
green bell pepper, julienned Follow picture for presentation.
celery, chinese cut
scallions, chopped
RCI British Dinner
brown onions, peeled and sliced
curry powder
1 gallon Chili plum
6 cans tomato ketchup
6 tablespoons Red food coloring, just
enough to darken the sauce maybe more
might be needed
6 liters Pineapple juice
ginger, minced
potato starch, lightly diluted in cold water to
thicken the sauce
garlic, minced
chinese egg roll, cut and tossed with the
noodles
2 liters chinese light soy sauce
cilantro leaves, whole, for garnish
chinese fried onions, for garnish
sesame oil
shrimp 31/40 tail on green, skewered 4 each
on each bamboo skewer. Drizzle some sauce
on them before serving them.
bamboo skewers
Lactose Free
 Salad - Garden Salad
topped with radishes, tomatoes and chopped eggs, served with today's choice of regular or fat free dressings

Servings: 100 Serving Ideas: Serve on a 9" plate.

ollo rosso, washed and drained Garnish with sliced tomatoes, cucumbers, red radish,
boston lettuce, washed and drained chopped eggs and spring onion.
radicchio, washed and drained Arrange lettuce on cold 9" plate as per photograph.
frisee lettuce
RCI British Dinner
red radishes, sliced
tomato, sliced
cucumber, sliced
spring onion, chinese cut
boiled eggs, chopped
Gluten Free, Lactose Free
 Salad Entree- Grilled chicken salad
cucumbersm tomattoes, red beans, corn, heart of palm, roasted red peppers, black olives with your choice of
dressing

Servings: 10 Serving Ideas: Serve in a chilled pasta bowl.

2 1/2 kilograms iceberg lettuce, diced Place the diced iceberg at the base of the plate.
12 kilograms Chicken breast Arrange ingredients in straight lines as per picture and
6 pieces tomatoes, diced offer a variety of dressings. Grill the chicken breast and
3 pieces corn kernels place it sliced on top of the iceberg lettuce
1 1/4 kilograms chicken breast
Appetizer size serve on 9 inch plates.
300 grams cucumber, half peeled, deseeded
and diced. RCI British Dinner
red kidney beans, already cooked product
hearts of palm
red bell peppers, roasted ( canned product)
6 pieces parsley sprig, sprig for garnish
chicken bouillon granules, chicken base
herbs, mixed fresh and finely chopped to
marinate chicken breast with it.
Potential LF - See NOTES

*** LACTOSE FREE ***

Special ATTENTION is needed with dressing
selection.
Best option is oilve oil and lemon or
balsamic.
 Soup - Chicken Broth with Rice, Leeks & Prune
Chicken Broth with Leeks, Chicken, Rice and Prunes

Servings: 100 Serving Ideas: Serve in a hot soup cup.

20 liters chicken consomme or a good clear
broth
2 kilograms leek, julienned
200 grams butter
1 long grain rice cooked (1 kilogram)
1 kilogram prunes - dried, cut in strips
2 kilograms chicken meat cooked, julienned
250 grams parsley chopped
Gluten Free, Lactose Free
Sweat off the leek in the melted butter. Reserve.
Provide all garnishes to waiter in order for them to place
garnishes in the soup bowls before service.
Garnish with chopped parsley.
Arrange dish as per photograph.
RCI British Dinner
 Soup - Chilled Cherry Soup
finished with Cinnamon Cream

Servings: 100 Serving Ideas: Serve in a chilled soup cup.

4 pieces cherries canned with juice
6 liters yogurt plain or vanilla
1 liter cherry herring liquer
2 liters milk
Potential GF - See NOTES
Blend the yogurt, cherry liqueur, milk and cherries in a
large blender.
Chill and garnish with a swirl of cinnamon infused cream.
RCI British Dinner

GLUTEN FREE:
1. Make sure yogurt is GF.
 Soup - Lentil & Root Vegetable Soup
Lentil Soup, loaded with vegetables. Garnished with Papadoms

Servings: 100 Serving Ideas: Serve in a hot soup cup

10 liters vegetable broth Sweat of the carrots, onions and turnips. Add the white
3 kilograms brown lentils, rinsed and drained wine and reduce. Top up with the stock. Add the lentils
3 kilograms carrots, small diced and bring to a simmer. Ensure the lentils do not break
3 kilograms turnip, small diced down before serving.
2 kilograms red onions RCI British Dinner
3 liters beef stock
1 liter white wine
seasoning
Lactose Free
 Vegetarian- Yukon Gold potato Pie
Layers of potato and tender leek baked in a butter pastry crust. A spiced succotash gives spark to finish this off.

Servings: 165 Serving Ideas: Serve on hot 10 "Entrée plate.

165 shell tart, already made Sweat off well the onion well in butter. Saute leek until
30 pounds yukon potatoes, peeled, sliced tender. Mix leek with potatoses
and blanched in salted water Mix egs with cream and parmesan cheese. Adjust
4 pounds grated parmesan cheese seasononing. Place potato and leek in the pie shells.
1 ctn liquid eggs Cover with cream mixture. Bake in the oven for about 40
6 liters cream minutes at 275F or until cooked.
26 pounds leeks (washed), just white tender For the succotash: saute onions and garlic add corn,
butter sliced and sauteed with onions and peppers and chili. Deglace with white wine. Add cream
butter. Use 6 lb julienne cut and fried for and sesoning. Reduce sauce. Place peas at the end to
garnish (white part only) avoid changing their color. Lightly thicken it with buerre
10 brown onions, peeled and brunoise cut marnier.
2 pounds butter
Arrange as per picture.
salt and pepper, as needed
succotash:
10 pounds frozen green peas, defrosted RCI British Dinner
10 pounds corn kernels, defrosted
4 brown onions, peeled and cut in brunoise
4 ounces fresh garlic, minced
10 pounds red peppers, very small diced
1 tablespoon chili flakes, just to spicy lightly
the succotash
4 liters cream
1/2 liter white wine
buerre marnier, to lightly thicken it