Recipe Card

Recipe Name: Bread Rolls

Key Ingredient: Yeast Equipment Needs:
Baking Bowl

Proofing
Key Skills:
Ferment
kneading
Oven
Preparation Time: 25 mins -Oven pan
-Jug
Cooking Time: 40 mins
Yield:
Quantity Ingredients

350g Bakers Flour

7g Salt
40ml oil
180ml Luke warm water
4g Dry yeast
Qty Plain flour for dusting

Method
Preparation Steps
1. Sifting
2. Knead dough
3. Proofing
4. Oven 180

Cooking Steps

1. Sift flour
2. Add yeast to warm water set aside to ferment
3. Add salt, flour rub with fingers
4. Add oil in parts and combine well till sandy consistency, set aside
5. Create a well in the middle add yeast in parts
6. On clean table and knead bread (push down with heel of palm) for 10 minutes
7. Set oven 180
8. Do the press test, if dough doesn’t bounce back up, knead more
9. Place dough in oiled bowl to proof and cling wrap in warm place
10. Roll and shape dough
11. Bake in oven for 20 mins

Plating Steps
Slice into thin slices and grilled till crispy in the oven and serve as a accompaniment to
prawn bisque

Recipe Card
 Recipe Name: Fish Stock
Fish bones,
Key Ingredient: Equipment Needs:
Bouquet garni
Pot
Spoon
Simmer and Strainer
Key Skills:
skimming Knife
Chopping board
Peeler
Preparation Time: 5 mins
Cooking Time: 20 ~ 30 mins
Yield:
Quantity Ingredients
500g Fish bones/heads
200g Onion
40g Leek
50g Onion
50g Celery
1 Bouquet garni (Cinnamon stick, star anise, pepper etc)
1L Water
Tarragon
Bay leaf
Black peppercorn
Method
Preparation Steps

1. Peel vegetables and dice

2. Wash fish bones in cold water and salt (preferably soaked for 30 minutes)

Cooking Steps
1. In a POT: Add butter and sweat diced onion garlic, leek, celery and bouquet
garni
2. Add the fish bone and head
3. Add water only barely to cover the fish bones
4. Skim the impurities top off the water and simmer
5. Cook for 20 minutes to keep flavour light and fresh
6. Strain the stock and label and store

Plating Steps
Stock to be added to make veloute
 Recipe Card
Recipe Name: Fish Veloute
Key Ingredient: Flour, Butter Equipment Needs:
Simmering Sauce pan
Oven
Reducing Wooden spoon
Key Skills: Skimming whisk
Chinois
Clarifying
Sweating
Preparation Time: 5mins
Cooking Time: 1hour 15mins
Yield:
Quantity Ingredients

100g Clarified Butter

100g Flour
1L Fish stock

Method
Preparation Steps
1. Prepare fish stock
2. Clarify butter
3. Make roux

Cooking Steps
1. Heat fish stock on low heat so it stay hot
2. In a POT: CLARIFY BUTTER and skim off foam on top ( Don’t let it turn noisette)
3. Add flour part by part and STIR rigorously with a wooden spoon
4. Add the stock IN PARTS and whisk to preventing from lumps
5. Place a cartouche on the top SIMMER and REDUCE for 30 MINUTES till desired
consistency
6. Strain to prevent skin forming

Plating Steps
To be used for prawn bisque
 Recipe Card
Recipe Name: Prawn Bisque
Key Ingredient: Prawn skin Equipment Needs:
Simmering -Sauce pan
-Strainer
Sweating
Key Skills:
Skimming
Reducing
Preparation Time: 10mins
Cooking Time: 1hour 30mins
Yield:
Quantity Ingredients
60g Leek
60g Carrot
60g Onion
500ml Fish veloute
500g Prawn shells
150g Butter
60g Tomato paste
20ml Brandy
100ml White wine
50ml Noily prat
600ml White chicken stok
1 Bouquet garni
150ml Cream
Salt & pepper
Method
Preparation Steps
1. WPRW all the vegetables and dice
2. Prepare fish veloute

Cooking Steps
1. Sautee the prawn shells in butter and bouquet garni
2. Add diced vegetables and sweat them in butter (slightly coloured)
3. Add tomato paste lightly roasted
4. Flame with brandy and add wine, noily prat, stock, veloute
5. Simmer for 30 minutes and strain
6. Add cream and bring to boil
7. Season
Plating Steps
-Serve it with warm plate and garnish with a side of sliced baked bread roll
 Recipe Card
Recipe Name: Chicken Parmigiana
Key Ingredient: Chicken Equipment Needs:
-Pan
Key Skills: Stirring, Simmer -Oven
-Knife
Preparation Time: 10mins -Chopping board

Cooking Time: 20mins

Yield:
Quantity Ingredients
50g Grated parmesan cheese
45g Dry breadcrumbs
2 Egg whites
4 Chicken breast
15ml Olive oil

120g Brown onion (finely chopped)

10g Garlic cloves, crushed
600g Tomato crushed
5g chopped fresh basil
Method
Preparation Steps
1. Preheat oven 200 degrees

Cooking Steps
Tomato Sauce
1. Heat oil in the pan and add onions
2. Cook the onion for 5 mins or until softened
3. Add garlic and cook for a minute
4. Add crushed tomato and basil
5. Simmer until desired consistency

Chicken
1. Put parmesan in a bowl and put breadcrumbs on another bowl
2. Beat the egg white in shallow bowl with 2 Tb of water
3. Dip the chicken in parmesan to egg white to breadcrumbs
4. Rest it in the fridge (to set coating) for at least 20 minutes
5. Cook the chicken on a frying pan for 3 minutes to obtain golden colour
6. On a TRAY: Put chicken, tomato sauce and parmesan on top to cook through in
oven for 5 minutes

Plating Steps
Serve on a hot plate with coleslaw
 Recipe Card
Recipe Name: Coleslaw
Key Ingredient: Vegetables Equipment Needs:
-Sauce pan
-Chopping board
Key Skills: Chopping, Stirring -Knife
-Bowl
Preparation Time: 15mins
Cooking Time: 10mins
Yield:
Quantity Ingredients
280g Green cabbage
200g Red cabbage
Salt & pepper
250g Carrots
40g Parsley
150g Red onion
10g Garlic
100g Oranges
1g Dried mixed herbs
20ml White vinegar
2 Eggs
150ml Light olive oil
Method
Preparation Steps

- WPRW all the vegetables

Cooking Steps
1. Cut the stem of the cabbage and shred finely and season drain after 10mins
2. Grate coarsely the carrots and pick parsley leaves
3. Finely slice the onion and chop garlic
4. Mix carrots, parsley, onion with cabbage
5. Zest and juice orange
6. Pound the zest, garlic and dried herbs in a mortar until smooth, then stir in the
egg yolk and vinegar
7. Whisk in the olive oil with orange juice to achieve dressing consistency
Plating Steps
Pour the dressing over salad mix well and serve with chicken parmigiana and oven baked
potatoes
 Recipe Card
Recipe Name: Oven baked potato wedges
Key Ingredient: Potatoes Equipment Needs:
-Oven
-Chopping board
-Knife
Key Skills: Baking -Large bowl
-Tray

Preparation Time: 10mins

Cooking Time: 40mins
Yield:
Quantity Ingredients

450g Potatoes
40ml Olive oil
Qty Sat & pepper

Method
Preparation Steps

1. Wash and peel potatoes

2. Preheat oven 220 degrees

Cooking Steps
1. Cut the potatoes in half lengthways (1.5cm thick)
2. IN A POT: PAR BOIL for at least 20 minutes with salt
3. IN A BOWL: Add oil, salt and pepper and toss it until the potatoes are
generously coated
4. Spread the potatoes in the tray drizzle oil
5. Bake the potatoes at 220 degrees for 10mins and reduce to 200 degrees 35mins
6. Turn sides
7. Cook until the potatoes are tender and crisp (Serve immediately)

Plating Steps
-Pour the dressing over salad mix well and serve on a chilled plate
 Recipe Card
Recipe Name: Sticky date pudding
Key Ingredient: Sugar Equipment Needs:
-Dariole moulds
Caramelization -Bamboo skewer
-Bowl
Key Skills: Baking -Sauce pan
-Wooden spoon

Preparation Time: 30mins

Cooking Time: 50mins
Yield:
Quantity Ingredients
150g Butter
105g Sugar
150g SR flour
75g Dates
3g Bicarb
75ml Water
1 Egg

90g Butter
140g Brown sugar
40ml Golden syrup
185ml Cream
Method
Preparation Steps

- Preheat oven 180 degrees

-Grease spray the moulds

Cooking Steps
1. In a pan: Boil dates
2. Remove the dates from the heat and stir in bicarbonate of soda set aside for
15minutes
3. Cream butter and sugar and add 1 Tb of flour (Stir to combine)
4. Add eggs one at a time (beat until smooth)
5. Add the dates ( covered with flour)
6. Bake for 15-25mins or until skewer comes out clean (Set aside 5 mins to take
out)

CARAMEL SAUCE
1. In a pot: Heat BUTTER
2. Add sugar and golden syrup
3. Stir over low heat for 3- mins (Boil)
4. Add warm cream
5. Reduce the heat and simmer for 2mins

Plating Steps
Serve with Chantilly cream
 Recipe Card
Recipe Name: Chantilly cream
Key Ingredient: Cream Equipment Needs:
-Bowls
Key Skills: Whipping -Whisk

Preparation Time: 5 mins

Cooking Time: 5 mins
Yield:
Quantity Ingredients

250g Cream
25g Icing sugar
1ml Vanilla essence

Method
Preparation Steps
-Chill the cream in bowl
-Sift the icing sugar

Cooking Steps
-Whip the cream until it is soft
-Add the icing sugar and vanilla essence

Plating Steps
-Serve with sticky date pudding