Cyclic Menu

Saturday
Entrée
 Goat Cheese Pissaladiere Tart $ 10

Soup
 Tomato Soup $ 7

Main
 Salmon with White bean mash $ 14

Dessert
 Berry and coconut Christmas trifle $ 10

Sunday
Entrée
 Chicken and spinach dumpling $ 9

Soup
 French Onion soup $14.00

Main
 Vegetarian Chili $ 10

Dessert
 Pineapple Lamington loaf $ 10
Goat Cheese Pissaladiere Tart

Ingredients
 1/4 cup olive oil

 6 small brown onions, halved, thinly sliced

 2 sheets frozen puff pastry, partially thawed

 16 pitted black olives, thinly sliced

 16 anchovy fillets, halved lengthways

 80g goat’s cheese, crumbled

 32 small watercress sprigs

INSTRUCTIONS

 Heat oil in a large heavy-based saucepan over medium heat.

 Add onion. Stir to coat. Cover.

 Cook, stirring occasionally, for 12 minutes or until softened.

Remove lid.

 Cook, uncovered, stirring occasionally, for a further 20 to 25

minutes or until golden.

 Transfer to a bowl. Set aside to cool completely.

 Preheat oven to 220°C/200°C fan-forced.

 Line 3 baking trays with baking paper.

 Cut each pastry sheet evenly into 16 squares. Transfer to

prepared baking trays.

 Using a small, sharp knife, score a 1cm border around edge of

each pastry square (don't cut all the way through).

 Spoon onion mixture onto the centre of each tart. Top

with olive, anchovy and goat's cheese.

 Bake for 10 minutes or until golden and puffed.

 Set aside for 2 to 3 minutes to cool slightly.

 Top with watercress sprigs. Serve.

Standard Recipe Card
Key Ingredient Preparation Time 15 min
Key Skills Cooking time 24 min
Equipment Needs Difficulty
Garnishes

Goat Cheese
Name of the dish Pissaladiere Tart Portion Nos 5
Ref Source Portion Size 85 gm
Total cost $ 12.01 Sale price at 35%
Portion cost $ 2.40 Food Cost $6.87

Sale Price $ 10 Food Cost % 35%

Commodities

Cost per
Item Specification Wight kg/I/Unit Kg/I/unit Actual cost
Olive Oil 0.400 kg $ 4 kg 1.60
Brown onion 0.300 kg $ 6 kg 1.80
Puff Pastry 0.230 kg $ 3.90 kg 0.90
Black Olives 0.430 kg $ 8 kg 3.44
Anchovy Fillets 0.230 kg $ 9.90 kg 2.28
Goat Cheese 0.400 kg $ 5 kg 2.00

Total Cost $ 12.01

Portion Cost $ 2.40
Tomato Soup

Ingredients

 2 tbsp olive Oil

 2 tbsp Tomato paste

 2 15oz cans stewed tomatoes

 ¼ tsp paprika

 ½ tsp dried basil

 ½ tsp dried oregano

 2 clove Garlic

 8-10 Black peppercorns

 Salt to taste

 4 cups vegetable broth

 2 tbsp Soy sauce

Instruction
 Heat butter and olive oil in a large
saucepan over medium-low heat.
 Cook garlic until is soft and
translucent, about 5 minutes.
 Remove from heat and purée with an
immersion blender.
 Reheat soup until warm and season
with salt and pepper.
 Use Italian San Marzano tomatoes for
the best flavor.
 This soup can be made vegan by
substituting margarine or 2
tablespoons of olive oil for the
butter.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish Tomato Soup Portion Nos 6

Ref Source Portion Size
Total cost $ 5.59 Sale price at 30.43%
Portion cost $ 0.93 Food Cost $7

Sale Price $7 Food Cost % 30.43%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Olive oil 2 tbsp $ 2 tbsp 0.06
Garlic 2 cloves $ 2 cloves 0.16
Tomato Paste 2 tbsp $ 1 tbsp 0.10
Stewed Tomato 215 oz $ 2 oz 1.18
Brown Lentil 1 kg $ 2 kg 0.47
Paprika ½ tsp $ 1.9 0.10
Dry Basil ½ tsp $2 0.10
Dried Oregano ½ tsp $2 0.10
Black pepper ¼ tsp $2 0.03
Vegetable broth 4 cups $4 2.89
Soy Sauce 2 tbsp $2 0.06

Total Cost $ 5.59

Portion Cost $ 0.93
Salmon with White bean mash
Ingredients

 1 tbsp olive oil

 2 garlic cloves, crushed

 1 tsp ground cumin

 1 tsp finely grated lemon rind

 2 x 400g cans cannellini beans, rinsed, drained

 1 tbsp fresh lemon juice

 1 cup fresh continental parsley leaves

 1 small red onion, halved, thinly sliced

 1 tbsp salted baby capers, rinsed, drained

 Olive oil spray

 4 Coles Salmon Skin off Fillets

 Steamed green round beans, to serve

Instruction
 Heat the oil in a medium saucepan over medium heat.

 Add the garlic, cumin and lemon rind and cook, stirring, for 30
seconds or until aromatic.

 Add the cannellini beans and lemon juice, and cook for 2 minutes.

 Use a fork to coarsely crush.

 Set aside and cover to keep warm.

 Combine the parsley, onion and capers in a small bowl.

 Heat a large non-stick frying pan over medium-high heat. Spray

with oil.

 Cook the salmon for 3-4 minutes each side for medium or until
cooked to your liking.

 Divide the bean mixture among serving plates.

 Top with the salmon and the parsley mixture.

 Serve with green beans.

Standard Recipe Card
Key Ingredient Preparation Time 10 Min
Key Skills Cooking time 15 Min
Equipment Needs Difficulty
Garnishes

Slamon with White bean

Name of the dish mash Portion Nos 4
Ref Source Portion Size 100 gm
Total cost $ 6.69 Sale price at 28%
Portion cost $ 1.67 Food Cost $ 5.99

Sale Price $ 14 Food Cost % 28%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Olice Oil 0.200 L $4L 0.80
Garlic 0.300 g $5g 1.50
Lemon Rind 0.530 g $2g 1.06
Beans 0.200 g $2g 0.40
Lemon Juice 0.140 g $6g 0.84
Parsley 0.160 g $4g 0.64
Green Beans 0.250 g $3g 0.75
Fillets
Salmon 0.700 g $1g 0.70

Total Cost $ 6.69

Portion Cost $ 1.67
Berry and coconut Christmas Trifle

Ingredients
 4 x 400ml cans coconut cream

 3 x 85g packets raspberry jelly crystals

 250g strawberries, hulled, halved, plus extra, unhulled, halved, to serve

 125g raspberries, plus extra to serve

 12 egg yolks

 1/3 cup cornflour

 1 cup caster sugar

 3 tsp vanilla extract

 1/2 cup strawberry jam

 125g unsalted butter, softened

 1 cup caster sugar

 2 tsp vanilla extract

 3 eggs

 1 1/2 cups self-raising flour

 1/2 cup milk

Instruction
 Refrigerate cans of coconut cream overnight (do not shake).

 Prepare jelly following packet directions. Pour into a 14cm-deep, 20cm round (16-cup-capacity)
trifle bowl. Cover with plastic wrap.

 Refrigerate for 2 hours or until just beginning to set (mixture should have a thick, syrupy
consistency).

 Stir in strawberries and raspberries. Cover. Refrigerate for 4 hours or until set.

 Meanwhile, scoop the thick top layer of coconut cream from each can and place in a bowl (about
2/3 cup from each can). Cover with plastic wrap. Refrigerate.

 Place remaining coconut cream (about 4 cups) in a large saucepan over low heat. Bring to a
simmer. Remove from heat.

 Using an electric mixer, beat egg yolks, cornflour, 2/3 cup sugar and 2 teaspoons vanilla in a bowl
until thick and creamy.

 Gradually whisk in hot coconut cream. Return to saucepan. Cook, stirring constantly, over
medium-low heat for 4 to 5 minutes or until thickened. Transfer custard to a large heatproof
bowl. Cover surface with plastic wrap. Refrigerate for 4 hours or until cold.

 Meanwhile, make Vanilla Buttercake: Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep,
22cm round cake pan. Line base and side with baking paper. Using an electric mixer,
beat butter, sugar and vanilla for 5 minutes or until light and fluffy.

 Add eggs, 1 at a time, beating until just combined after each addition. Add flour and milk, in 2
batches, beating until just combined after each addition.

 Spoon mixture into prepared pan. Level top with a spatula.

 Bake for 40 to 45 minutes or until a skewer inserted into the centre of cake comes out clean.
Stand in pan for 10 minutes.

 Turn out, top-side up, onto a wire rack lined with baking paper. Cool completely.

 Spoon 1/2 the custard over jelly. Spread to level. Level top of cake. Trim edge of cake to fit
snugly into trifle bowl. Split horizontally.

 Sandwich together with jam. Place cake over custard. Drizzle with cranberry and raspberry juice.
Whisk remaining custard until smooth. Spoon over cake.

 Cover with plastic wrap. Refrigerate overnight.

 Using an electric mixer, beat reserved coconut cream with remaining sugar and vanilla for 2 to 3
minutes or until soft peaks form.

 Spoon coconut mixture over custard. Top with toasted coconut and extra strawberries and
raspberries. Serve.
Standard Recipe Card
Key Ingredient Preparation Time 35 min
Key Skills Cooking time 55 min
Equipment Needs Difficulty
Garnishes

Name of the dish Berry and coconut Trifle Portion Nos 16

Ref Source Portion Size 96 gm
Total cost $ 5.28 Sale price at 29%
Portion cost $ 0.33 Food Cost $ 1.14

Sale Price $ 10 Food Cost % 29%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Coconut cream 0.200 L $2L 0.40
Jelly 0.140 g $4g 0.56
Strawberries 0.240 g $3g 0.72
Eggs 0.150 g $3g 0.45
Corn flour 0.300 g $ 2.50 g 0.75
Vanilla 0.250 g $4g 1.00
Sugar 0.350 g $ 3.99 g 1.40

Total Cost $ 5.28

Portion Cost $ 0.33
Chicken and Spinach Dumpling

Ingredients

 1 bunch English spinach, trimmed, roughly chopped

 250g Lilydale Free Range Chicken Mince

 3 garlic cloves, crushed

 1 tbsp soy sauce

 30 (275g packet) gow gee wrappers

Instruction

 Rinse spinach under cold water. Drain. Place in a microwave-

safe dish. Cover.

 Microwave on high (100%) for 1 to 2 minutes or until wilted.

Place in a sieve.

 Drain excess liquid.

 Place spinach, mince, garlic and soy sauce in a large bowl.

 Stir to combine.

 Place wrappers on flat surface.

 Spoon 2 teaspoons mince mixture on 1 half of each wrapper.

 Brush edges with cold water.

 Fold over to enclose filling.

 Press edges together to seal.

 Place on a tray lined with baking paper.

 Place a steamer lined with baking paper over simmering

water.

 Cook dumplings, in batches, for 15 minutes or until tender

and cooked through.

 Serve.
Standard Recipe Card
Key Ingredient Preparation Time 15 Min
Key Skills Cooking time 15 min
Equipment Needs Difficulty
Garnishes

Chicken and Spinach

Name of the dish Dumplings Portion Nos 30 pcs
Ref Source Portion Size 86 gm
Total cost $ 6.32 Sale price at 25%
Portion cost $ 0.21 Food Cost $7

Sale Price $9 Food Cost % 2.3%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Bunch 0.200 g $4g 0.80
Chicken Minced 0.240 g $5g 1.20
Garlic 0.150 g $2g 0.30
Soy Sauce 0.500 g $6g 3.00
Gow 0.340 g $3g 1.02

Total Cost $ 6.32

Portion Cost $ 0.21
French Onion Soup

Ingredients

 6 large red or yellow onions (about 3 pounds)

 4 tablespoons extra virgin olive oil

 2 tablespoons butter

 1 teaspoon sugar

 Kosher salt

 2 cloves garlic, minced

 8 cups beef stock, chicken stock, or a combination of the two

 1/2 cup dry vermouth or dry white wine

 2 bay leaves

 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2

teaspoon dried thyme

 1/2 teaspoon freshly ground black pepper

 2 tablespoons brandy (optional)

 8 slices (1 inch thick) French bread or baguette

 1 1/2 cups grated Gruyere cheese

 Sprinkling grated Parmesan cheese

Instruction
 Peel and thinly slice the onions from root to stem. There should be about
10 cups of sliced onions in total.
 Begin caramelizing the onions with olive oil and butter:
 In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on
medium heat. Add the onions and toss to coat with the olive oil.
 Cook the onions, stirring often, until they have softened, about 15 to 20
minutes.
 Increase the heat to medium high. Add the remaining tablespoon of olive
oil and the butter and cook, stirring often, until the onions start to brown,
about 20 to 40 minutes. The amount of time will vary depending on your
pot, stove, and onions.
 Sprinkle with the sugar, finish caramelizing, and add garlic:
 Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of
salt. Continue to cook until the onions are well browned, about 10 to 15
more minutes.
 Add the minced garlic and cook for a minute more.
 Deglaze the pot with vermouth or wine:
 Add the wine or vermouth to the pot and scrape up the browned bits on
the bottom and sides of the pot, deglazing the pot as you go.Add the stock,
bay leaves, and thyme:
 Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and
lower the heat to maintain a low simmer. Cook for about 30 minutes.
 Season and add the brandy:
 Season to taste with more salt and add freshly ground black pepper.
Discard the bay leaves. Add brandy if using.
 Toast the French bread slices:
 While the soup is simmering, line a sheet pan with parchment paper or foil
and preheat the oven to 450°F with a rack in the upper third of the oven.
 Brush both sides of the French bread or baguette slices lightly with olive oil
(you'll end up using about a tablespoon and a half of olive oil for this).
 Put in the oven and toast until lightly browned, about 5 to 7 minutes.
Remove from oven.
 Turn the toasts over and sprinkle with the grated Gruyere cheese and
Parmesan. Return to oven when it's close to serving time and bake until the
cheese is bubbly and lightly browned.
 Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto
the top of each bowl of soup.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish French Onion Soup Portion Nos 6

Ref Source Portion Size
Total cost $ 10.52 Sale price at 32.09%
Portion cost $ 1.75 Food Cost $ 14.47

Sale Price $ 14.47 Food Cost % 32.09%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Unsalted butter 100 gm $ 2 kg 0.20
Onion 1.25 kg $ 2 kg 2.5
White wine ¼ cup $ 3.5 L 0.63
Flour 2 tbsp $ 4 kg 0.11
Chicken Stock 1.5 l $ 2.99 L 4.48
Bay leaf 2 kg $ 2 kg 0.10
Thyme 3 kg $ 2.50 kg 0.10
Salt and pepper 1 tbsp $2L 0.02
Cheesy toast
French Baguette 6-8 slice $ 4 kg 1.99
Cheese 100 gm $ 2.99 kg 0.29
Parsley 200 gm $ 2 kg 0.10

Total Cost $ 10.52

Portion Cost $ 1.75
Vegetarian Chilli

Ingredients

 ½ tablespoon olive oil

 3 cloves garlic, minced

 1 yellow onion, chopped

 1 large carrot, diced

 1 red bell pepper, diced

 1 (4 ounce) can mild green chiles

 1 medium to large sweet potato, peeled and cut into ½ inch cubes

 2 1/2 tablespoons mild chili powder

 1 tablespoon cumin

 ½ teaspoon dried oregano

 ¼ teaspoon garlic powder

 ¼ teaspoon paprika

 ¼ teaspoon cayenne pepper

 ¼ teaspoon salt

 Freshly ground black pepper

 1 (28 ounce) can crushed tomatoes (fire-roasted is great)

 3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
Instruction

 Place oil in a large pot and place over medium high heat.

 Add in garlic, onion, diced carrot, red bell pepper, cubed

sweet potatoes and green chiles; saute for 5-7 minutes,
stirring frequently.

 Next add in chili powder, cumin, oregano, garlic powder,

paprika, cayenne pepper, salt and black pepper; stir for
about 30 seconds.

 Finally add in crushed tomatoes, broth/water, black beans,

kidney beans and corn.

 Bring to a boil, then reduce heat and simmer for 30-45

minutes or until chili thickens and flavors come together.

 Taste and adjust seasonings and salt as necessary.

 Garnish with anything you'd like.

 Makes 6 servings, about 1 1/2 cups each.

Standard Recipe Card
Key Ingredient Preparation Time 10 Min
Key Skills Cooking time 25 Min
Equipment Needs Difficulty
Garnishes

Name of the dish Vegetarian Chili Portion Nos 4

Ref Source Portion Size 100 gm
Total cost $ 7.98 Sale price at 57%
Portion cost $ 1.99 Food Cost $ 3.50

Sale Price $ 10 Food Cost % 19.9%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Red Chilli 0.200 g $4g 0.80
Capsicum 0.300 g $3g 0.90
chilly Flakes 0.250 g $6g 1.50
Cumin 0.350 g $3g 1.05
Fried Thyme 0.250 g $ 2.50 g 0.63
Garlic 0.150 g $4g 0.60
Tomato 0.200 g $ 2.50 g 0.50
Onion 0.300 g $4g 1.20
Parsleys leaf’s 0.400 g $2g 0.80

Total Cost $ 7.98

Portion Cost $ 1.99
Pineapple Lamington Loaf

Ingredients

 300ml ctn thickened cream

 6 large lamingtons

 440g can pineapple slices

 50g dark chocolate, melted, cooled

 1/4 cup Malibu Caribbean Rum with Coconut Flavour

 Dark chocolate, cut into shards, to decorate

 Pineapple lollies, to decorate

Instructions
 Lay out a piece of plastic wrap about 50cm long. Place
another piece the same length crossways over the first piece.
 Use to line a 10 x 20cm loaf pan, allowing plastic wrap to
overhang all sides.
 Cut lamingtons in half horizontally. Place 2 halves in pan,
coconut-side down.
 Cut pieces from another lamington half to fill gaps at the side
and end.
 Drain pineapple, reserving 60ml (1/4 cup) juice. Combine
with Malibu. Drizzle half over the lamington base.
 Chop pineapple and scatter half over the lamington layer.
 Use electric beaters to beat the cream in a bowl to firm
peaks. Take out 125ml (1/2 cup), cover and place in the
fridge to reserve until serving.
 Spread half the remaining cream over pineapple.
 Make another layer of lamington, drizzle over the remaining
Malibu mixture and scatter over the remaining pineapple.
 Spread over the remaining cream.
 Top with a final layer of lamington, coconut-side up.
 Fold plastic wrap over to cover.
 Place a small board (or another loaf pan) on top of lamington
loaf, and stand 2 full cans on top to act as weights.
 Place in the fridge for 6 hours to chill.
 Uncover and turn loaf onto a serving plate.
 Re-whisk the reserved cream and spread over the loaf.
 Drizzle over the melted chocolate and top with pineapple
lollies and chocolate shards to serve.
Standard Recipe Card
Key Ingredient Preparation Time 5 min
Key Skills Cooking time 10 min
Equipment Needs Difficulty
Garnishes

Pineapple
Name of the dish Leamington Portion Nos 3
Ref Source Portion Size 100 gm
Total cost $ 5.82 Sale price at 57%
Portion cost $ 1.94 Food Cost $ 3.40

Sale Price $ 10 Food Cost % 19.4%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Pineapple 0.200 g $4g 0.80
Chocolate 0.140 g $6g 0.84
Coconut 0.300 g $3g 0.90
Pineapple Lollies 0.240 g $2g 0.48
Raspberry 0.400 g $7g 2.80

Total Cost $ 5.82

Portion Cost $ 1.94
 Meeting Agenda
Date:
Time:

 A very welcome to everyone who has joined today

meeting.
 Attendees: Restaurant COE, Investor, Manager,
Exe. Chef
 Purpose: Discussion about new menu
 Menu Type: Cyclic Menu
 Cuisine: Multi cuisine
 Customer Profile: Student from Primary and
secondary collage
 Improvement: New menu design, Font Size
 Sales Date: Profit Margin is good
 Next Meeting:
 Thanks to everyone for coming today
 Chairperson Name: Hemant Nayar