APPETIZER

Caesar Salad (Dressing):

2 Tbsp mayo
2 tsp Dijon mustard
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese
(For Permanent Emulsified Agent: ADD 2 EGG YOLK)

Direction:
1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp
freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice
right into the food processor; think dish factor)
2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1
cups olive oil. Process until thick and creamy.
3. Add 2 Egg yolks
3. Add Parmesan cheese and pulse 5 or 6 times.
Link: https://natashaskitchen.com/perfect-ceasar-dressing-recipe/

Caesar Salad:
1 head romaine lettuce heart
3 pcs hard-boiled egg
1 tbsp bacon fried chopped
1 Parmesan cheese grated
¼ cup croutons (Fried bread) (optional)

Direction:
1. In a bowl, toss romaine lettuce with Lady’s Choice Caesar Dressing and arrange on plate.
2. Top with egg, bacon, parmesan cheese, and croutons.

Link: https://www.ladyschoice.com.ph/recipes/caesar-salad.html?
gad_source=1&gclid=CjwKCAiArfauBhApEiwAeoB7qPZkqfcAVcZei1kiSYx7irn2lKONscysmLhHeTa27oRggo
9I3CS33hoCK3wQAvD_BwE&gclsrc=aw.ds

For Plating:
 Parmesan Crisp (Bowl or Circular)

Equipment:
 Knife
 Chopping Board
 Spoon
 Large bowl
 2 Pan
 2 Wooden Spoon
 Blender
 Plates (Mise n Place)
 Custard Cups (Mise n Place)

Pumpkin Soup:
Pumpkin
Onion
Garlic
Vegetable Stock
Milk/Cream

Direction:
1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;
2. Boil rapidly for 15 minutes until pumpkin is very tender;
3. Use a stick blender or transfer to blender to blitz smooth; and
4. Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

Link: https://www.recipetineats.com/classic-pumpkin-soup/
For Plating:
 Blue Pea
 Coral Tuiles
 Croutons

Equipment:
 Sauce Pan
 Blender
 Plate (Mise n Place)
 Custard Cups (Mise n Place)
 Soup Ladle

Entrée
Pan fried herb chicken breast:
Chicken Breast
Garlic powder
Dried Thyme
Smoked Paprika
Pepper
Chili

Direction:
1. Mix all spices, coat the chicken
2. Pan Fried the chicken breast.

Grilled asparagus and cherry tomatoes:

1. Put olive oil and add salt and pepper to the asparagus
2. Grilled the asparagus and cherry tomatoes

Mashed Potato:
Potato
Salt
Melted butter
Heavy cream
Rose Mary
Garlic

Direction:
1. Boil Potatoes
2. Mashed the potato
3. Add melted butter to the mashed potato, season with salt
4. On a high medium heat cook, simmer heavy cream together with rosemary and garlic.
5. Drain Rosemary and garlic
6. Add the heavy cream to the mashed potato little by little.

Plating:
 Pepper
 Spring onion
 Sauce

Link:
Pan Fried Chicken: https://www.youtube.com/watch?v=a-2n_g4AdDM&t=101s
Mashed Potato: https://www.youtube.com/watch?v=x6O9SwocyKQ

Equipment:
 Pan
 Grill
 Plates (Mise n Place)
 Custard Cups (Mise n Place)
 Tongs
 Silicon Spatula
 Mixing Bowl
 Sifter
 Potato Masher
 Spoon
  Casserole

Dessert

Mango Pana cotta:

https://www.youtube.com/watch?v=84k4pbJPpjc

Equipment: