PCVSS – Vegetables, Soups & Sauces

CTH LEVEL 3 SOUP 1

 BORTSCH
 chilled-broccoli-soup-salt-cod-mousse-seared-hand-dived-scallops-and-broccoli-shoots
 PRAWN BISQUE
 Pumpkin Veloute with Chicken wings apples and almond

CTH LEVEL 3 SOUP 2

 CHICKEN VELOUTE WITH PARSLEY DUMPLINGS

 duck-and-coconut-laksa-with-grilled-sweetcorn-soba-noodles-squid-and-coriander
 PETITE MARMITE
 seafood-soup-with-fregula-basil-and-citrus

CTH LEVEL 3 SAUCES 1

 BEARNAISE SAUCE
 BEURRE BLANC
 ROASTED YELLOW PEPPER SAUCE
 SAFFRON FISH SAUCE

CTH LEVEL 3 SAUCES 2

 BORDELAISE SAUCE
 HOLLANDAISE SAUCE
 sauce-chasseur

CTH LEVEL 3 SAUCES 3

 sauce-poivrade

CTH LEVEL 3 VEG. 1

 Anna Potato
 Baby Onion Tarte
 Fine Ratatouille
 Potato Rosti

CTH LEVEL 3 VEG. 2

 Gingered Flavored Pumpkin Mousse

 Mushroom Souffle'
 Royale of Carrots
 Terrine of Vegetables with Orange Zest

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CTH LEVEL 3 VEG. 3

 Gratin Dauphinoise
 Onion Puree'
 Spinach Subric

PCPMG – Poultry, Meat & Game

CTH LEVEL 3 POULTRY 1

 chicken-galantine-with-fig-chutney
 STUFFED CHICKEN WITH PEPPERS

CTH LEVEL 3 POULTRY 2

 CONFIT DUCK LEG, FONDANT POTATO, CARROT PUREE, FIVE SPICE JUS
 duck-breast-salad-with-burnt-coconut-pineapple-and-cashews
 GLAZED DUCK BREASTS

CTH LEVEL 3 POULTRY 3

 chicken-cacciatore-ravioli-with-cavolo-nero-sauce
 chicken-with-black-garlic-mushrooms-and-asparagus

CTH LEVEL 3 POULTRY 4

 chicken-and-ham-terrine-pickled-girolles-tarragon-mayonnaise-and-honey-mustard-dressing
 GUINEA FOWL, CREAMED PEAS, LARDONS, WHITE WINE JUS

CTH LEVEL 3 LAMB

 tea-smoked-barbecued-lamb-chops-with-spicy-korean-miso
 Traditional Irish Stew

CTH LEVEL 3 BEEF 1

 fillet-of-beef-wellington-with-parsley-root-purée-mini-fondants-sautéed-kale-and-rosemary jus
 OSSO BUCCO

CTH LEVEL 3 BEEF 2

 DAUBE OF BEEF PROVENCAL

 fillet-of-beef-with-braised-oxtail-textures-of-onion-and-morel-madeira-sauce

CTH LEVEL 3 BEEF 3

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  SLOW COOK FILLET OF BEEF
 TOURNEDOS ROSSINI

CTH LEVEL 3 PORK 1

 FILLET OF PORK WITH PEA PUREE

 ROAST LOIN OF PORK AND MUSTARD CREAM SAUCE

CTH LEVEL 3 PORK 2

 BRAISED BELLY OF PORK WITH CIDER SAUCE

 ROASTED RACK OF PORK

CTH LEVEL 3 PORK 3

 roulade-of-pork-belly-braised-red-cabbage-and-apple-compote
 BRAISED PORK CHEEK WITH PARSNIP AND GINGER

PCFFS – Fish & Shellfish

CTH LEVEL 3 FISH 1

 CHAR GRILLED TUNA NICOISE

 GRILLED SWORDFISH
 SEARED SEA BASS WITH CURRY OIL

CTH LEVEL 3 FISH 2

 DEEP FRIED RAY, NUT BROWN

 PANFRIED FISH FILLET IN ROLLED OATS
 PANFRIED FILLET OF RED MULLET WITH LEMON THYME NOODLES

CTH LEVEL 3 FISH 3

 GRILLED GRAVADLAX
 turbot-fillet-pearl-barley-burnt-cauliflower-tomato-and-garam-masala-sauce

CTH LEVEL 3 FISH 4

 fish-stew-with-fillets-of-hake-and-gurnard
 whole-whiting-with-crab-sauce-and-jerusalem-artichokes

CTH LEVEL 3 SEAFOOD 1

 CRAB AND GRAIN MUSTARD BEIGNETS

 CRAYFISH MOUSSE WITH SHELLFISH BISQUE
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  stuffed-calamari

CTH LEVEL 3 SEAFOOD 2

 roast-scallops-with-chestnut-velouté-maple-syrup-apple-pancette-and-watercress
 SCALLOPS WITH CAULIFLOWER PUREE'
 SCAMPI FRITTERS

CTH LEVEL 3 SEAFOOD COMB

 SEAFOOD LASAGNA

PCFG – Farinaceous Goods

CTH LEVEL 3 FAR. RICE 1

 arroz negro
 Chicken and Seafood Paella recipe
 Jambalaya

CTH LEVEL 3 FAR. RICE 2

 Cauliflower RICE BIRYANI

 Mussel pulao
 sicilian-arancini-with-arrabiata-sauce

CTH LEVEL 3 FAR. PASTA 1

 RICOTTA WITH WILD SOREL TORTELENI

 SAFFRON PAPARDELLE WITH MUSSELS
 TOMATO LINGUINI

CTH LEVEL 3 FAR. PASTA 2

 SPAGHETTI CARBONARA WITH CEPS

 SPINACH TAGLIATELLE WITH SOLE
 TRUFFLED SPAGHETTI WITH ASPARAGUS

CTH LEVEL 3 FAR. PASTA 3

 Cheesy roasted squash lasagne with spinach and walnut pesto

CTH LEVEL 3 FAR. PASTA 4

 CELERIAC AND TRUFFLE SOUP

 CHARD AND WALNUT RISOTTO
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CTH LEVEL 3 FAR. GRAINS

 Basil Polenta
 Marinated tofu, quinoa, peanut, chilli and mango salad
 Spicy giant couscous with chorizo and spinach

PCVC – Vegetarian Cookery

CTH LEVEL 3 VEGETARIAN 1

 chargrilled-vegetable-strudel-with-roquefort
 hyderabadi-biryani-of-vegetables-in-a-pumpkin-shell

CTH LEVEL 3 VEGETARIAN 2

 beetroot-lentil-squash-and-paneer-spring-rolls
 Mpourekakia

CTH LEVEL 3 VEGETARIAN 3

 Chettinad mushroom
 Shiitake mushroom and cheese fritters with escalivada
 Vegetarian hot and sour soup

CTH LEVEL 3 VEGAN 1

 Cilantro Lime Grilled Tofu vegan

 Coconut Curry Pumpkin Soup
 Lentils and Spinach ( vegan)
 Vegan Shepherd

CTH LEVEL 3 VEGAN 2

 litti-chokha

CTH LEVEL 3 SEITAN

 Basic Homemade Seitan

PCIC – International Cookery

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CTH LEVEL 3 INT'L CUISINE ASIA 1

 Malaysian Chicken Curry

 Pad Thai
 Singaporean chilli crab

CTH LEVEL 3 INT'L CUISINE ASIA 2

 Kimchi Bokeumbab
 Spicy Salmon Uramaki
 SPRING ROLL

CTHLEVEL 3 INT'L CUISINE FRENCH

 Pot Au Feu
 Quiche Lorraine
 Roast Chicken Provencal

CTH LEVEL 3 INT'L CUISINE ITALIAN MEDITERRANEAN

 BEEF CARPACCIO
 Greek Pastitsio
 Pollo alla Romana

CTH LEVEL 3MINT'L CUISINE EUROPE TURKISH

 Lebanese Stuffed Zucchini

 Moroccan Chickpea Stew
 Potato and Cheese Pierogi
 Turkish Meatballs

CTH LEVEL 3 INT'L CUISINE AMERICAN & LATIN AMERICAN

 American Hamburger Recipe

 Chimichurri pork ribs
 Chimichurri Sauce
 CHORIZO AND CHEESE QUISADILLAS