Recip Recipe Name: Rolled Pork Belly Stuffed with Calvados Prunes

Key Ingredient: Equipment Needs:

e/ Card Key Skills:
Preparation
20 minutes
Time:
100 minutes (plus
Cooking Time:
chilling)
Yield:
Quantity Ingredients
67 ml Calvados
50 g Pitted prunes
530 g Boneless pork belly
300 g Bacon
Bread stuffing
27 ml Olive oil
40 g Onion
5g Garlic cloves
7 ml Sherry vinegar
42 g Fresh fine bread crumbs or two bread slices(blend)
6g Thinly sliced sage leaves

Method
Preparation Steps
Bread Stuffing
1. Heat oil in a frying pan over low-medium heat, add onion and garlic and sauté until
golden (5-6 minutes), then add vinegar and simmer until evaporated (10-20 seconds).
Stir through breadcrumbs and sage, season to taste and set aside to cool to room
temperature.
2. Bring Calvados to a simmer in a small saucepan over medium-high heat. Add
prunes,
remove from heat and set aside to cool to room temperature.
3. Remove skin from pork (in one piece) and set aside.
4. Place skin-side down on a work surface, with longest side facing you, season to
taste,
spread with an even layer of stuffing and place prunes in a line along centre. Roll pork
to
reform original shape. Wrap bacon rashers, one at a time around pork, overlapping
the
ends. If necessary, hold together with toothpicks. Roll to enclose, tie with kitchen
string
at 5cm intervals and place in a roasting pan. Rub skin with sea salt, refrigerate to draw
out excess moisture (1 hour).
Cooking Steps
1. Preheat oven to 190°C.
2. Place the roast in a roasting pan and roast in the oven, occasionally basting with the
pan
juices, until the internal temperature of the roast reaches 63°C on a meat
thermometer,
about 35 to 40 minutes.
3. Allow to stand in a warm place for 20 mins prior to serving.
Plating Steps
 Recip Recipe Name: Rabbit stew with lemon myrtle
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
1/2 Rabbit
1g Lemon myrtle
100 g Onion
50 g Carrot
50 g Celery
10 g Garlic
50 g Potato
20 g Butter
50 g Flour
125 ml Red wine
250 ml Beef stock
1g thyme

Method
Preparation Steps
1. Separate the rabbit to primal cuts and cutlets, season with salt pepper and
lemon.
2. Dust rabbit with flour and seal in butter. Set aside
3. Brown bones in the oven, slice onion and garlic and sweat in a pan. Add
tomato paste and deglaze in red wine.
4. Add the bone, carrots, celery and cover with cold water. Bring to the boil.
5. Rapidly then simmer gently for 30 minutes or tender.
6. Strain the sauce add cubed potato.
7. Warm plate and serve.

Cooking Steps
 Plating Steps

Recip Recipe Name: Grilled veal liver with onion jus

Key Ingredient: baking Equipment Needs:
e/ Card Key Skills: flipping Whisk, pan
Preparation
Time: 5 minute
Cooking Time: 10 minute
Yield: 2
Quantity Ingredients
100g Veal liver
75g Onion
50g Plain flour
5g Paprika
15ml Vegetable oil
15g Butter
15g Marsala
125ml jus

Method

Debone and fillet the trout, remove the skin and season with salt and pepper and
lemon juice,then mix with flour.
Prepare tomato concasse.
Heat 1/3 butter in a pan and lightly seal the trout, heat half of the butter with onions
and mushrooms.
Melt the remaining butter to spread the filo pastyrythen envelop the trout and
duxelles.bake it 200C for 10minute

Beurreblanc: boil the remaing onion and white wine. Add the cream and reduce by
half.lastly add tomato concasse and lemon juice

Recip Recipe Name: Creamy polenta

Key Ingredient: Lemon Equipment Needs:
 Key Skills: whisk Whisk, pan
Preparation
Time: 5 minute
e/ Card Cooking Time: 15 minute
Yield: 3
Quantity Ingredients
300ml Chicken stock
75g Polenta
35ml Natural yogurt
25g parmesan

Method

Rub snapper with Szechuan seasoning and marinade for 30minute. Coat the fish with
flour and deep fried it in 180C for 6 minute.
Fry garlic,giner and shallots with wine, vinegar, soy sauce, palm sugar and tomato
puree and simmer for 2 minutes
Serve them both together

Recip Recipe Name: Crispy pork crackling

Key Ingredient: Milk Equipment Needs:
e/ Card Key Skills: Whisk Whisk
Preparation
Time: 5 minute
Cooking Time: 10minute
Yield: 3
Quantity Ingredients
4 Piece of pork rind
10g Olive oil
15ml Sea salt
500ml

Method

1. Preheat oven to 240°C

2. Place crackling rind-side up onto a rack over a shallow baking dish. Brush well with
oil.
Sprinkle generously with salt.
3. Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden
and
crisp. Cool for 5 minutes, then cut into pieces with kitchen scissors.
 Recip Recipe Name: Roast potatoes
Key Ingredient: Cream Equipment Needs:
e/ Card Key Skills: whisk whisk
Preparation
Time: 5 minute
Cooking Time: 5 minute
Yield: 3
Quantity Ingredients
30g Medium potatoes
50g Butter
300g Extra virgin olive oil
2g Sea salt flakes

Method

1. Preheat oven to 180°C. Grease a large baking tray.

2. Place potato in a saucepan of cold water. Bring to the boil. Boil for 5 minutes or
until just
tender. Drain. Return to pan. Shake over low heat for 30 seconds to create a rough
surface on potato. Cool for 10 minutes.
3. Melt butter over a double boiler.
4. Place potato in a single layer on prepared tray. Brush with butter mixture. Sprinkle
with
salt. Season with pepper.
5. Roast for 45 to 50 minutes or until potato is light golden. Increase heat to 200°C.
Roast
for a further 15 minutes or until golden and crisp. Serve.

Recipe Name: Apple sauce

 Recip Key Ingredient: Flour Equipment Needs:
Mixing machin,
Key Skills: Lining
e/ Card Preparation
paddle

Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
700g Granny smith apples
1 lemon Rind finely grates, juiced
20g Caster sugar

Method

1. Peel, core and chop apples. Combine apple, 40mL lemon juice and 40mL cold water
in a
saucepan.
2. Bring to the boil over medium-high heat. Reduce heat to medium. Cover and cook
for 12
to 15 minutes or until apples soften. Stir in lemon rind and sugar. Allow to cool
slightly.
3. Transfer mixture to a food processor and puree until smooth. Serve warm or cold.

Recip Recipe Name: Sour vide medium-rare steak

Key Ingredient: Flour Equipment Needs:
e/ Card Key Skills: Lining
Mixing machin,
paddle
Preparation
Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
1(200g) Sirloin steak
Sea salt and freshly ground black pepper
20ml Extra virgin olive oil

Method

Grill the steak

 Recip Recipe Name: Creamy mushroom sauce
Key Ingredient: Flour Equipment Needs:
e/ Card Key Skills: Lining
Mixing machin,
paddle
Preparation
Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
2ml Olive oil
75g Button mushrooms
75g Cream
Ground black pepper
10g Cloves garlic

Method

1. Heat oil in or butter a medium saucepan over medium-high heat. Add sliced
mushrooms
and stir-fry until they are lightly browned, reduce heat to medium.
2. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring
occasionally and watching that the cream doesn't overboil.
3. Once the sauce has reduced by half, add crushed garlic, if using, and cook for
another
minute.
4. Remove from heat and serve over steaks.
 Recip Recipe Name: Spinach, feta and tomato side salad
Key Ingredient: Flour Equipment Needs:
e/ Card Key Skills: Lining
Mixing machin,
paddle
Preparation
Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
700g Spinach
1 lemon Cherry tomato
20g Feta diced
Balsamic vinegar

Method

Cut and Mix all the ingredients together

Recip Recipe Name: Mignonette potatoes

Key Ingredient: Flour Equipment Needs:
e/ Card Key Skills: Lining
Mixing machin,
paddle
Preparation
Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
700g Potatoes
1 lemon
20g Pomme frites 6cm x 1cm x1cm
Pommes mignonettes 4cm x 1/2cm x 1/2cm
Pommes pont-neuf 6cm x 2cm x 2cm
Pommes allimettes 5cm x 3mm x 3mm

Method

Preheat deep fryer 140C. Cut potatoes into batons

Blanch potatoes into deepfryer for 5 minute then remove and increase the deep fryer
into 180C. place the potato into the deep fryer for 5 minutes until golden brown. Take
out season to taste
 Recip Recipe Name: Homemade pork boudin in crepenette
Key Ingredient: Flour Equipment Needs:
e/ Card Key Skills: Lining
Mixing machin,
paddle
Preparation
Time: 5 minute
Cooking Time: 30 minute
Yield: 10
Quantity Ingredients
100g Pork shoulder
25g Pork fat
0.5g Fennel seeds
0.5g Paprika
0.5g Black pepper
2.5g Garlic
12g Bacon
10ml Brandy
25g Crepinette

Rocket salad:
25g Rocket
35g Apple
5ml Red wine vinegar
15ml Olive oil
2.5g Brown sugar
Method

Larding the pork fat inside pork shoulder , pan fry rest of the ingredient

Mix the salad together