BUTTERMILK FLOUR

X1 x5 x10
Self-raising 550gm 2750gm 5500gm
Cornflour 50gm 250gm 500gm
Paprika 3tspn 15 tspn 30tspn
Chilli flakes 3tspn 15tspn 30tspn
Black pepper 3tspn 15tspn 30tspn
Salt 3tspn 15tspn 30tspn
Cornflakes 130gm 650gm 1300gm

Method
 Blend cornflakes first
 Then all mix together ready to use

SIRACHA MAYO

Mayo 5kg
Siracha sauce 1bottle

Method
 Mix together

MUSTARD DRESSING

X1 X5
Cider vinegar 150ml 750gm
Honey 30ml 150gm
Whole grain mustard 100gm 500gm
Vegetable oil 350ml 1750gm

Method
 Mix whole grain mustard and honey first in small mixer then add slowly cider vinegar
 Add oil little by little
 Need to be little bit thick
 Sweet cucumber pickles

Cucumber 1kg
White onion 1pcs
Normal sugar 350
Salt 2tbspn
White wine vinegar 250ml

Method
 Slice thinly use mandolin
 Syrup – in a pot add white wine vinegar, sugar and salt let dissolves on low heat
 Let syrup cool down completely then add cucumber and onion
 Always put parchment paper on top when put in the container

Sauerkraut

White cabbage 2kg

Corse salt 3tbspn
Carraway seeds 1tbspn
Peppercorns 1tbspn

Method

 Thinly slice the cabbage use mandolin

 Add salt in the slice cabbage mix well and rest for 15 min
 Cabbage volume should be reduced and sitting in its own brine
 In a pan toast peppercorn and carraway seeds
 In a jar put the toasted seeds first then add the brine cabbage cover
 Fermentation for 4 to 5 days then ready to use

PASTRAMIE

X1 X5
Corn beef
Coarse ground black pepper 4 tbspn 20tbspn
Ground coriander seeds 2tbspn 8tbspn
Paprika 2tbspn 8tbspn
Onion powder 2tspn 8tbspn
Garlic powder 2tbspn 8tbspn
Mustard 1tbspn 5tbspn

Method
 Clean and cut the corn beef into small pieces
 Soak in water 1 day before marinating
 After 1 day remove water and wash before marinating
 Mix all spices together and apply on corn beef
 Spices need to cover all the meat and let it 1 more day in fridge
 Smoke at 280 Fahrenheit (140 degree) smoke for at least 4 hour or more depend on the meet is cook or
not
 Corn beef need to be 75 degree in the middle
 When finish let cool down and put in freezer
TOMATO RELISH

Tomato 1 tin
Red onion 2pcs
Tomato puree 2tbspn
Sweet paprika 2tbspn
Cumin powder 2tbspn
White sugar 80gm
Garlic puree 2tspn
Whole grain mustard 1tbspn
Sultanas 1tbspn
Green apple 3pcs

Method
 In a hot pot add vegetable oil like 2 tbspn then add apple, onion garlic, tomato pure and whole grain
mustard cook for 2 min then add tin tomato and sugar
 Salt and pepper for seasoning
 When nearly cook add sultanas
 Relish need to be thickened
 When finish blitz and let cool down and ready to use

ONION JAM

Red onion 5kg

Bay leaves 2pcs
Cinnamon stick 1pcs
Star anis 3pcs
Red wine vinegar 600ml
White sugar 250 gm

Method
 In a hot pan add like 3tbspn of vegetable oil then add cinnamon stick, bay leaves, star anis fry for 1 min
then add onion cook for 5 min then add red wine vinegar and sugar
 Cook for 1 hour till all the water evaporate
 Need to be soft, caramelized and sticky at the end

MIXED CHEESE

Hegarty cheese 1kg

Montery jack 500gm
Mozzarella cheese 500gm

Method
 All cheese needs to be grated.
 Mix all and ready to use.
HUMMUS

Chickpeas 1 tin
Garlic 4 cloves
Cumin powder 4tspn (toasted)
Lemon juice 1lemon
Tahini paste 250gm
Olive oil 100ml
Salt 25gm

Method
 Blitz all together until smooth

COUSCOUS

Couscous 1kg
Salt 1tbspn
Black pepper ½ tbspn
Basil oil 5tbspn
Flat parsley 30gm
Dried fruits 200gm
Vegetables oil 4tbspn

Method
 Put couscous in 1 gastro tray add salt and pepper mix well
 Then add oil mix again
 Add hot water until the top is cover with hot water
 Cover tray with aluminium foil wait for 10 to 15 min
 Mix again make sure its not stick together and let cool down
 Then add diced dried fruit (cranberries, apricot, figs) basil oil and finely chop parsley

BASIL OIL

Fresh basil 1kg

Oil 300ml
Salt 1 ½ tbspn

Method
 Blitz all (basil leaves and stem as well)
 Need to be little bit thicker
AIOLI

Egg yolk 1lt

Vegetables oil 3lt
Lemon juice 1 lemon
Garlic puree 2tspn
Didion mustard 2tspn
Salt 1 ½ tbspn

Method
 Small mixer add egg yolk, lemon, garlic puree, Dijon mustard and salt.
 Mix little bit then start adding the oil little by little.
 If the aioli is too thick add tiny bit of water.

STUFFING

Bread crumb 2.5kg

Butter 1350gm
Mix dried herbs 1 ½ tbspn
Cranberries 200gm
Salt 1tbspn
White onion 1 ½ pcs

Method
 Cut onion and cranberries into small cube
 In pan put onion and butter wait until butter melt
 In a big tray mix bread crumb, salt and mix dried herbs
 Then add melt butter into the mix
 Divide the mix in 3 gastro trays
 Cook for 15 to 20 min 160 degree
 5 min before adding cranberries and cook until stuffing become brown
 Let cool down ready to use
 RUSSIAN DRESSING

Ketchup 400gm
Mayo 600gm
Brandy 60ml
Shallot 7pcs
Gherkins 100gm
Smoke paprika 2tbspn

Method
 Cut shallot and gherkins in small cube
 Mix all ingredient
 Make sure it mix well then use

LEMON DRESSING

Lemon juice 500ml

Water 300ml
Dijon mustard ½tbspn
Vegetables oil 1lt

Method
 In small mixer add lemon juice, water and Dijon mustard mix well
 Add oil little by little

LEMON TYMES DRESSING

Garlic puree 2tbspn

Thymes 50gm
Lemon zest 4pcs
Lemon juice 5pcs
Vegetables oil 3ml