Ingredients week 10

honey mustard
turkey slider

cumberland
dressing
brioche

sauce
Unit
Ingredients

Bakers Flour kg 150

Butter kg 50
Yeast g 6
Milk g 30
Sugar g 15
Egg g 1 `
Turkey mince ml 125
Fresh Breadcrumbs kg 12
Grated Cheeder cheese kg 15
Spring onion 1
Olive oil g 10 100
Green oak leaf Lettuce leaves g 1
Dill pickels g 1
Honey mustard dressing g 16
Small brioche roll bunch 3
Coleslaw mix g 75
Cumberland sauce ]g 30
Dijon Mustard g 2 3
White vinegar g 3
Honey g 30
Wholegrain mustard g 30
Mayonnaise g 125
Lemon juice g 10 38
Button onion g 10
Orange and rind g 50
redcurrent jelly 60
Port wine 25
Worceshire sauce 3
Potatoes
Jumbo Quail
Carrot
Onion
Celery
Leek
Bacon
White Bread slice
Parsley
Marsala
Jus
Duck fat
Duck leg
Duck breast
garlic
tomato paste
red wine
brown stock
Red Capsicium
Green capsicium
Cous cous
White chicken stock
Flour
vegetable oil
white wine
sea salt
Basil
chicken maryland
oregano
tomato puree
brown stock
chicken mince
cream
chives
dried apricot
arrowroot
 pomme frites

barded pot
roasted quail

1
20
duck leg and
roasted breast

cous cous

15
20
basil angel hair
paste

50
38
1
chicken
napolitana

15
chicken
ballotine

1
40

0
1
0
3

15
15
90

TOTAL

148
150

350
150
500

30
25
50
50
1
2
1
25 30 150
50 30 50 150
10 30
10
10
1
5
25
50
Off cuts
1
1
5 10 5
25
50
100
15
15
50
50
100
37
1
2
5 3
1 1
1
125
250
50
30
5
4
5