Mushroom Truffle Croquettes

yield 10 portion, 2pieces per serving, 20g per piece

Josper Grilled mushrooms,manchego cheese,

brown roux served with
mustard mayo 20g/por

Mushroom Filling
- extra-virgin olive oil 20g
- white truffle oil 10g Vanilla Cupca
- Button Mushrooms 150g
- Swiss brown mushrooms
150g
- Sea salt 10g
- Coarse Black Pepper 5g
Roux
-whole milk 150g
-All-purpose flour 150g
- Manchego Cheese 50g Ingredients
Crumb Coat
- 1 large eggs
- 20g Heavy Crwam
- 100g plain breadcrumbs
Serving & Plating
- Canola oil, for frying
- Shaved Manchego, 5g/
Serving Portion
- Lime wedges, 5g/ Serving
portion

https://www.foodandwine.com/recipes/oyste
ushroom-and-truffle-croquettes
 tomato soup
yield 10 portion, 100ml per serving

Josper charred tomatoes and

onions
topped with parsley oil, chilli
flakes and smoked cream

Vanilla Cupca
Ingredients:
● 500g tomatoes
● 125g onion
● 35g unsalted butter
● ½ tsp salary seeds
● 1 ¼ tsp dried oregano
● 70g tomato paste
● 1 ¼ cup garlic confit drained
without oil
● 300g mascarpone
Ingredients
● salt + freshly cracked black
pepper
Serving & Plating :
● red chili flakes, parsley oil and
smoked cream

https://chasingcravings.com/easy-creamy-tomat
o-soup-recipe/
 barramundi grenobloise
yield 10 portion,

josper grilled barramundi fillet with brown butter, capers and lemon
served with wilted greens 20g/portion
garlic, new potatoes 40g/portion

Vanilla Cupca
Barramundi :
● 10 x 100g barramundi fillet
● 1 ¼ tbsp extra virgin olive oil
● 250ml chicken stock
● 1 ¼ diced lemon
Grenobloise :
● 10 kalamata olives
● diced 2 ½ whole tomatoes
seeded and diced
● 125g baby capers
Ingredients
● 190g butter
● 125g pine nuts
● 8 slices of bread made into
croutons
● 125g parsley chopped
● 1 ¼ bunch silverbeet
● 1 ¼ clove garlic
Wilted Greens:
●

https://www.rnz.co.nz/collections/recipes/barra
mundijohn-dory-fillets-grenobloise
 black angus beef wellington
yield 10 portion,

josper seared black angus

tenderloin (served medium rare)
mushroom duxelle, parsley
crepe, with salad and redwine Vanilla Cupca
jus 40g/portion
salad rocket 20g/portion

Beef Wellington Fillings:

● 1kg black angus beef fillets
●
●
Olive oil, for frying
625g mixture of wild
mushrooms, cleaned
● 1 ¼ thyme spring, leaves only
● 625g puff pastry
● 10 slices of Parma ham
● 5 egg yolks, beaten with
● 1 ¼ tbsp water and a pinch of
salt
● Sea salt and freshly ground
black pepper
Rocket Salad :
● 375g rocket / arugula (4 big
handfuls)
● 37.5g parmesan , shaved finely ● 1 ¼ thyme sprig Splash of red
using vegetable peeler
Salad Dressing:
● 2.5 tbsp balsamic vinegar
● 6.25 tbsp extra virgin olive oil
● 1.25 tsp each salt and pepper
Ingredients
Red Juice :
● 5 tbsp olive oil
● 500g beef trimmings (ask the
butcher to reserve these when
trimming the fillet)
● 10 large shallots, peeled and
sliced
● 15 black peppercorns
● 1 ¼ bay leaf
wine vinegar
● 1 ¼ x 750ml bottle red wine
● 930ml beef stock
https://www.gordonramsay.com/gr/recip
wellington/
 croissant bread pudding
yield 10 portion, 80g after bake/serving

josper-finished bread pudding

with vanilla ice cream

Croissant Bread Pudding :

● 6 large day old croissants

●
(about 8 cups)
4 large eggs Vanilla Cupca
● 2 ½ cups whole milk
● 1 cup sugar
● ¼ cup butter melted and
slightly cooled
● 1 ½ teaspoons cinnamon
● ¼ teaspoon nutmeg
● 1 ½ teaspoons vanilla
extract

Vanilla Sauce
● ½ cup butter
Ingredients
● ½ cup sugar
● ½ cup brown sugar
● ½ cup heavy whipping cream
● 2 teaspoons vanilla

https://www.rnz.co.nz/collections/recipes/barra
mundijohn-dory-fillets-grenobloise