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RECIPE BOOK CATERING & HOSPITALITY INDUSTRY 2009-2010

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Page 1: Recipe book

RECIPE BOOK

CATERING & HOSPITALITY INDUSTRY

2009-2010

Page 2: Recipe book

DO YOU FANCY ANY OF OUR STARTERS?

CATERING & HOSPITALITY INDUSTRY

2009-2010

Page 3: Recipe book

Eggs carbonara with chickpeasPotato gnocchi with four cheese sauceRice a bandaSalad capreseSalmorejoScampi on toastStraw & Hay carbonaraTuna TatakiVichyssoise

STARTERS3

Page 4: Recipe book

Eggs Carbonara with ChickpeasBy Julián Aranda

INGREDIENTS & MEASUREMENTS:8 eggsA tbsp of Maldon salt4 slices of ham150 ml egg whiteSaltOlive oilA bay leaf400 g chickpeas2 carrots1 clove of garlic1 onion25 g of flour½ l of white broth80 g of leek1 l of dark broth750 ml of fragrant wine1.5 l of Amontillado wine

UTENSILS: A chopping boardA casseroleA frying panA knifeA spoonA food processorA colanderA baking sheetAn electric blenderAn ovenA measuring jugScalesA fish slice

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Page 5: Recipe book

Eggs Carbonara with ChickpeasBy Julián Aranda

METHOD OF PREPARATION: (for 4 people)Eggs: Boil the eggs in the oven at 70 degrees during 12 minutes. At the time of service heat the eggs in a bain-marie.Ham: Cut the ham into thin slices and bake at 160 degrees for 15 minutes.Egg whites: Mix egg white and salt and put into a siphon with a load.Bay leaf oil: Dry bay leaf. Crush in the food processor and add oil and salt.Chick-peas: Soak the chick peas the night before with water and salt. Boil with bay leaf, half an onion and a carrot into a casserole during 20 minutes. Fry garlic and onion cut in tiny dice.I n the same casserole put the chickpeas and fry them, add some flour and cook with white broth for 5 minutes. Season with salt and pepper.Amontillado sauce: Reduce half the fragrant wine and the Amontillado wine. Boil with dark broth and let it reduce until the desired density. Keep hot until serving.

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Page 6: Recipe book

INGREDIENTS & MEASUREMENTS: 600 g potatoes200 g cream100 g butter2 egg yolks For the sauce: 150 g Gorgonzola cheese100 g Asiago cheese100 g Parmesan cheese100 g Taleggio cheese200 ml cream½ glass of milk

UTENSILS: 1 casserole1 knife1 bowl1 fork1 saucepan1 spoon

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Potato gnocchi with four cheese sauceBy Sira Touré

Page 7: Recipe book

Potato gnocchi with four cheese sauceBy Sira Touré

METHOD OF PREPARATION:   Wash and boil the potatoes, after that, peel them while they are still hot.  Crush the potatoes and mix them with the flour and the egg yolks.  Knead the dough until it is ready; then cut it in four or five parts.  Make a roll with each part and cut them in 3 or 4 cm portions.  Make the gnocchi form with the fork.  Boil the gnocchi in plenty salt water. For the sauce:

  Cut all the cheese and put it in a saucepan and simmer over medium heat.  While the cheese is melting, add the cream, the milk and stir until all the ingredients are melted.

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Page 8: Recipe book

Rice a BandaBy Javier García-Barbero

INGREDIENTS & MEASUREMENTS: 100 g of prawns150 g of squid200 g scampi2 potatoes2 onions220 g of rice4 tomatoesOilGarlicSaffronRed pepper

UTENSILS: Frying-panPaella panCarving knifeChopping boardPotato peelerSpoon 

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Page 9: Recipe book

Rice a BandaBy Javier García-Barbero

METHOD OF PREPARATION:

First cut the potatoes in a regular form and the onions in quarters.

 In a frying pan with olive fry the potatoes and then add the

onions.

 When it is ready add the red pepper and water and boil it.

Reserve

  Peel the prawns and the scampi.

  In a paella pan, put oil and fry the squid and two cloves of garlic.

  When it is ready add the tomatoes without seeds and skin.

  Then add the fish soup and when it is boiling add the rice and the

saffron.

  Boil for 15 minutes.

  Season with salt and it is ready.

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Page 10: Recipe book

Salad CapreseBy Beatriz Calvo

INGREDIENTS & MEASUREMENTS: 2 kg of plum tomatoesBig and fresh leaves of basil50 cc of olive oil400 g of fresh mozzarella cheeseOreganoSalt Black pepper Capers

UTENSILS: A serving plateA kitchen knife

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Page 11: Recipe book

Salad CapreseBy Beatriz Calvo

METHOD OF PREPARATION:   In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large plate with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices.

Add salt and freshly ground pepper to taste.

Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil.

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Page 12: Recipe book

SalmorejoBy Javier Roch

INGREDIENTS & MEASUREMENTS: 800 g ripe tomatoes300 g bread4 garlic cloves4 dl. olive oil2 dl. vinegar3 hard boiled eggs200 g cured ham5 dl. waterSalt

UTENSILS:  1 bowl1 mixer1 kitchen knife

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Page 13: Recipe book

SalmorejoBy Javier Roch

METHOD OF PREPARATION:   Cut the bread and soak it in water.

Mix it with the garlic, the tomatoes, the vinegar and the salt.  

Meanwhile add the olive oil little by little.

  Sieve the salmorejo and serve it with pieces of cured ham and boiled eggs.

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Page 14: Recipe book

Scampi on ToastBy Yago Ogén

INGREDIENTS & MEASUREMENTS: (For 6 people)

6 scampi100 g brioche bread300 g tomatoes60 g shallots10 cl olive oil8 g basil6 slices of baconA pinch of oregano and salt For the curry sauce:125 g mayonnaise12.5 g curry powder2 cl coconut milk

UTENSILS: A frying-panA saucepanA colanderA deep baking trayA chopping boardA chopping knifeA mixing bowlA whiskA toasterA slotted spoonSome spoons

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Page 15: Recipe book

Scampi on ToastBy Yago Ogén

METHOD OF PREPARATION: Wash the scampi. Peel them, remove the heads and set aside the tails. Blanch the slices of bacon. Wrap the tails with the slices of bacon and brown the rolls in a frying-pan for 7 minutes. Confit the tomatoes. Pour olive oil into a deep baking tray, put the tomatoes inside the olive oil (they must be covered by the oil) add a pinch of oregano and salt and cook in the oven for 8 hours at 80 degrees. Fry the leaves of basil and dry them. Shred the shallots and fry them in the same oil where you have fried the basil. Slice the brioche bread and toast one side of the slices. For the curry sauce, put the mayonnaise into a mixing bowl, add the curry powder and the coconut milk and blend all the ingredients well.PRESENTATION:  Place a slice of bread with a confit tomato in the plate; put a piece of scampi on the tomato and cover the scampi with fried shallot and some curry sauce. Decorate it with a basil leaf.

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Page 16: Recipe book

Straw & Hay CarbonaraBy Santiago Aroca

INGREDIENTS & MEASUREMENTS: 500 g green pasta500 g white pasta300 g butter300 g bacon0.11 gallons cream200 g parmesan cheese

UTENSILS: A potA knifeA colanderA dishA frying panA spatula

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Page 17: Recipe book

Straw & Hay CarbonaraBy Santiago Aroca

METHOD OF PREPARATION:  Prepare the pasta as usual, mixing green and white pasta.  Let stand for one hour at least so as to lose some elasticity.

Blanch in boiling water with plenty of salt, pre-cut in the machine at its finest blade.  Transfer to a bowl with water and ice to cut sharply its cooking.  Reserve until the time of service.  Sprinkle some parmesan cheese. PRESENTATION: Place on a plate the two colours of pasta and sprinkle grated parmesan cheese over.

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Page 18: Recipe book

Tuna TatakiBy Patricia Ávila

INGREDIENTS & MEASUREMENTS: 500 g (1lb) Tuna Loin3dl Soy Sauce50 g Ginger1dl Mirim1 Spring Onion1 Daikon Radish3 tbsp Olive Oil1 tsp Sugar1 Chicory1 Loyo Rosso1 Rocket

UTENSILS: A kitchen knifeA chopping boardA saucepanTwo bowls A whisk A peelerA frying panA pastry cutterA plateA grater

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Page 19: Recipe book

Tuna TatakiBy Patricia Ávila

METHOD OF PREPARATION:

TUNA: Cut the tuna loin in a cylinder of 5x5 cm and 15 or 20 cm of large approximately. Add a little bit of oil in a frying pan and grill the tuna on all sides until browned outside and quite raw inside. In a bowl, prepare an infusion with the sugar and the mirim. Peel and grate the ginger and add to the infusion. Slice the spring onion. In a bowl, mix the infusion, with the spring onion and the soy sauce. Introduce the tuna loin in this mixture and leave marinate during 24 hours.

SALAD: Wash and cut the lettuces and kept on ice until service. Strain the lettuces and put them in a pastry cutter.

PRESENTATION: Grate the Daikon radish and put it on one side of the plate. Put on the other side two slices of the marinated tuna loin and next to put the salad with vinaigrette.

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Page 20: Recipe book

VichyssoiseBy Ainara Porcel

INGREDIENTS & MEASUREMENTS: 150 g butter1 kg leeks1 kg potatoes2 l chicken stock½ l creamSaltWhite pepper

UTENSILS: A knifeA saucepanA hand grinder A frying pan A wooden spoon A plate

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Page 21: Recipe book

VichyssoiseBy Ainara Porcel

METHOD OF PREPARATION:  

Clean the leeks, leaving white part only, wash and cut into slices.

 Peel, cut and wash the potatoes.

  In a saucepan, sauté the leeks in butter, take care they don't

have any colour, add the potatoes and broth, season, cook half an

hour and put through the food mill.

  Set aside to cool.

  Once chilled by the hand grinder, put cream in it.

  Season to taste.

  Correct the seasoning and serve cold.

  Decorate with a little cream and chopped parsley on top.

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Page 22: Recipe book

ARE YOU READY TO ENJOY ONE OF OUR DELICIOUS MAIN COURSES?

CATERING & HOSPITALITY INDUSTRY

2009-2010

Page 23: Recipe book

Chicken fricasseeCod Vizcaina styleHake Basque styleHoney lambPork loin with Pedro Ximenez saucePork loin with prune sauceSea bass in cider sauceWild boar stewYakitori

MAIN COURSES23

Page 24: Recipe book

Chicken FricasseeBy Daniel Peña

INGREDIENTS & MEASUREMENTS: A chicken cut into eight pieces3 garlic cloves100 grams of flourA tablespoon of olive oilSaltPepper1 bay leaf1 glass of white wine20 toasted almondsSaffron threads1 sprig of parsleyWater

UTENSILS: A potA saucepanA kitchen knifeA glassA tablespoonA spatula

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Page 25: Recipe book

Chicken FricasseeBy Daniel Peña

METHOD OF PREPARATION:

 Season the chopped chicken and brown it in a frying-pan with olive oil.  Grind garlic and parsley.  Boil in a pot with a bit of water the chicken, the ground garlic and parsley, the bay leaf, and white wine for an hour.  Chop the almonds, and reserve.  Dissolve the saffron in a glass of warm water.  Cut the onion into strips and reserve. Sauté the chopped onion in a saucepan and add the flour.  Add the almonds and the saffron when the flour is toasted.  Remove the chicken from the pot, and put it, and a bit of chicken broth, in the saucepan. Boil it all together for 20 minutes.   Taste to check.

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Page 26: Recipe book

Cod Vizcaina StyleBy Javier Robleño

INGREDIENTS & MEASUREMENTS: 4 Cod pieces3 Onions, shredded2 cloves of garlicThe flesh of 4 choricero peppers3 ripe tomatoesOlive oilSaltFish broth

UTENSILS: 2 saucepansA knifeA wooden spoonA strainerA dish

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Page 27: Recipe book

Cod Vizcaina StyleBy Javier Robleño

METHOD OF PREPARATION:   Put the cod pieces in a saucepan, covered with water, to be blanched. Without boiling, when the water has a little foam, remove, dry and put in another saucepan. In other saucepan, make the sauce. Heat the olive oil and brown the garlic. Add the onion and sauté. When brown, put the pepper flesh and the tomatoes. Sauté again. If the sauce thickens, add some fish broth. Pass the sauce for a strainer.   After that, put the cod in a dish and cover with a little of olive oil and chopped garlic, and finally with the sauce.

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Page 28: Recipe book

Hake Basque StyleBy Guillermo Quintanilla

INGREDIENTS & MEASUREMENTS: 2 kg of hake with salt and lemon250 g of cooked clams150 g of peas6 boiled asparagusOlive oil250 g of onionsGarlicParsley1.5 dl. of white wine

UTENSILS: KnivesChopping board Frying pan SpoonsSaucepan Bowls Plates

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Page 29: Recipe book

Hake Basque StyleBy Guillermo Quintanilla

METHOD OF PREPARATION:  

Fry lightly the onions, cut in tiny dice, and the garlic in the

saucepan,

Put the hake in the flour and after that add in the saucepan.

Fry lightly the hake in the sauce pan and add the juice of the

clams, the parsley and the peas.

Simmer ten minutes while stirring to emulsify the sauce.

Add the clams and the asparagus

Boil during one minute and finally season the hake.

 PRESENTATION: You can put the hake in the casserole with the asparagus and clams.Sprinkle with the parsley.

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Page 30: Recipe book

Honey LambBy Borja Alonso

INGREDIENTS & MEASUREMENTS: 1 leg of lamb250g of honey3dl of white wine100g of lardA bunch of rosemarySalt18 potatoes

UTENSILS: A plateA wooden spoonA frying panA chopping knifeAn oven tray

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Page 31: Recipe book

Honey LambBy Borja Alonso

METHOD OF PREPARATION:   Wipe the leg of lamb, spread some lard on it, salt and roast it at 180 degrees, accompanied by rosemary. Every 15 minutes add white wine and honey. Broil until meat is brown. Reduce the honey with the lamb fat until it has the ideal texture. Peel and turn the potatoes. Put the potatoes in the oven with lard until they are roasted. PRESENTATION:  Put the lamb with the honey sauce in the centre of the plate and next to the lamb put the roast potatoes and a sprig of rosemary.

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Page 32: Recipe book

INGREDIENTS & MEASUREMENTS: 5 pork loins150g of prunes150g of figs150g of raisins1/2L Pedro Ximenez10 big potatoesSaltPepperOilDark stock

UTENSILS: 1 saucepan1 chopping knife1 chopping board1 deep fat- fryer with a metal basket1 frying pan1 roasting pan1 oven1 cooker1 tray with a piece of kitchen paper

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Pork loin with Pedro Ximenez sauce

By Felipe González

Page 33: Recipe book

METHOD OF PREPARATION:   To prepare the sauce put in a saucepan the Pedro Ximenez with the prunes, the figs and the raisins, and make it reduce.   When the Pedro Ximenez has reduced, take the figs and prunes out, dice, and return them to the sauce once it has reduced with the stock. Set aside.  As garnish we are going to prepare new bridge potatoes, so peel and cut every potato in four sticks of 1.5 cm wide and more than 6 cm long each one. Then, simmer the sticks in oil and set them aside. Finally, brown them.   Clean the pork loins taking out the gristles. Add salt and pepper and brown them in a frying pan. Once browned put the pork loins in a roasting pan and roast them in the oven until they are juicy.  PRESENTATION: On a presentation plate put three or four loin slices basted with the Pedro Ximenez sauce. As garnish, put four potato sticks placing two in parallel and the other crossing them on top.

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Pork loin with Pedro Ximenez sauce

By Felipe González

Page 34: Recipe book

Pork Loin with Prune SauceBy Carlos Griffo

INGREDIENTS & MEASUREMENTS: 5 slabs of pork loin 150 g prunes150 g figs150 g raisins ½ glass of Port10 large potatoesSaltPepperOlive oil

UTENSILS: PanDeep fryerTongsChopping BoardOvenCasseroleLarge roasting pan

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Page 35: Recipe book

Pork Loin with Prune SauceBy Carlos Griffo

METHOD OF PREPARATION:   To prepare the sauce boil in a saucepan the Port, prunes, figs and raisins, and reduce them.  Cut the figs and prunes into small pieces. Add them to the saucepan.  Set the sauce aside in a bain-marie.  Peel and cut the potatoes into sticks 1.5 cm long and more than 6 cm wide.  Brown the potatoes and set them aside.  Clean the slabs of loin and remove the sinews.  Season and broil the slabs of loin. Finish it in an oven. PRESENTATION: Present the meat sliced on a plate and basted with the sauce.

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Page 36: Recipe book

Sea Bass in Cider SauceBy Manuel Alonso

INGREDIENTS & MEASUREMENTS: A big sea bass (4 portions minimum)20 clams12 king prawns3 onions6 cloves of garlicA glass of ciderA tsp of sweet paprikaA tbsp of extra virgin olive oilA pinch of saltA bunch of parsley

UTENSILS: A chopping boardA chopping knifeA carving knifeA graterA panAn ovenproof dish

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Page 37: Recipe book

Sea Bass in Cider SauceBy Manuel Alonso

METHOD OF PREPARATION:   Shred the onion, peel the garlic cloves and slice them.  Wash the tomatoes, cut them in halves and grate them. Fry the onion and garlic lightly.  Wash and clean the sea bass removing the intestines. Salt it.  When the onions are soft, add the paprika, stir and add the grated tomato.  Preheat the oven at 200º C.  Chop the parsley and add it to the sauce together with the cider. Simmer it until the alcohol evaporates. Oil an ovenproof dish, salt the sea bass and put it into the dish.  Bake the fish for 5 minutes.  Take the fish out of the oven and baste it with the tomato sauce. Put it in the oven for 20 more minutes.  Add the clams and the king prawns to the fish and bake it for 5 minutes to finish.

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Page 38: Recipe book

Wild Boar StewBy Carlos Collado

INGREDIENTS & MEASUREMENTS: 300 g meat of wild boar3 red dried peppers in chunks andwithout any seeds25 g of bread in slices1.5 dl. of olive oil2 dl. of white wine3 cloves of garlic peels1 leaf of bay10 g of black pepper2 tomatoes1 pepper1 green pepperAlmondsHazelnutsSaffron

UTENSILS: 1 cauldron1 pestle and mortar1 fish slice

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Page 39: Recipe book

Wild Boar StewBy Carlos Collado

METHOD OF PREPARATION:  

Pour the olive oil in the cauldron and heat.

  Put in the cauldron the cloves of garlic and the peppers and deep-

fry.

  Mash all the fried ingredients into the pestle and mortar.

  Season the meat, put into the cauldron and brown the meat.

  Put into the cauldron the white wine and the leaf of bay.

  Stew the meat between one or two hours.

  Make some sauce with the fried and mashed ingredients.

  Strain the sauce with the colander.

  Add the sauce into the cauldron . 

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Page 40: Recipe book

YakitoriBy Jamie Taylor

INGREDIENTS & MEASUREMENTS: Mirim 1.5 litresSake 1.5 litresSoy sauce 1.5 litresSugar 800 grChicken 1 kgChives 500 gr 

UTENSILS: SkewersA bowlA saucepan

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Page 41: Recipe book

YakitoriBy Jamie Taylor

METHOD OF PREPARATION:  For the sauce:  Flambé the sake and the mirim. Add the sugar and the soy sauce and let it reduce to ¾ of its volume. Leave it in a bowl where we will dip the skewers. For the skewers:  Cut the chicken and the chives in similar pieces and put them in the skewers. Dip them in the sauce.  When serving, make sure to wet the skewers with the sauce so they don’t get dry. Grill them to customer´s choice.

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Page 42: Recipe book

TIME FOR THOSE OF YOU WHO HAVE A SWEET TOOTH!

CATERING & HOSPITALITY INDUSTRY

2009-2010

Page 43: Recipe book

Passion fruit parfaitRaspberry -pepper Sechuan ice-cream

PUDDINGS43

Page 44: Recipe book

Passion fruit parfaitBy Rachel Smith

 INGREDIENTS & MEASUREMENTS (for 4 servings):8 egg yolks2 eggs150 grams of white sugar1 ½ kg of cream250 g of passion fruit pulp50 g of glucose3 sheets of gelatin300 g of white chocolate toppingWater200 g of a variety of fresh fruit50 g of brown sugar100 g of fresh coconut2 sheets of Phyllo dough

UTENSILS:  5 Bowls3 SaucepansWhiskVarious wooden spoonsRectangular mouldsParing knifePotato PeelerCookie sheetDessert plates

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Page 45: Recipe book

Passion fruit parfaitBy Rachel Smith

 METHOD OF PREPARATION: Passion Fruit Parfait Whip together 6 egg yolks and all the white sugar. Whip 600 g of cream till foamy. Boil 200 g of the passion fruit with the glucose. Let cool and add the whipped egg yolks and sugar to the passion fruit and glucose. Once finished, slowly add the whipped cream. Place in rectangular moulds and freeze.White Chocolate Mousse Whip the remaining egg yolks with the whole eggs. Dampen the gelatin sheets with cold water. Slowly heat the whipped eggs and add the dampened gelatin. Melt the white chocolate topping and add to the previous mixture, stirring slowly and delicately. Whip the remaining 600 g of cream till foamy, then carefully add to the rest. Also place in rectangular moulds and freeze.Fresh Fruit and Phyllo dough Peel and cut the fresh fruit in square or circular shapes. Cut the Phyllo dough in rectangles slightly larger than the moulds. Place the dough in the oven with the brown sugar and caramelize at a low temperature.

 PRESENTATION:The best way to present this dish to its hungrily awaiting consumers is to select a nice dessert plate to mount the tasty delight on. First, decorate the plate with a little bit of passion fruit pulp. After this, put the parfait nearby. On top of the parfait, place the caramelized Phyllo dough, to separate the mousse from the parfait and to act as an extra support for the fresh fruit and coconut, which is all nicely placed on top of the parfait.

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Page 46: Recipe book

Raspberry-pepper Sechuan ice-cream

By Karla Velasco INGREDIENTS & MEASUREMENTS:RASPBERRY MOUSE500 g of raspberries100 cc water100 g syrupgelatine leavesLemon juice dropsSECHUÁN PEPPER ICE-CREAM½ l milk100 cc cream70 g sugar20 g glucose5 yolks15 g of pepper from Sechuan4 g stabilizerCARAMELIZED RASPBERRIES8 raspberries50 g neutral caramelGRAPEFRUIT WRAPPED IN MINT4 grapefruits segments4 mint leaves

UTENSILS: A strainerA saucepanA siphonA mixerSilpatsSulphurated paperA knifeA salamander

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Page 47: Recipe book

Raspberry-pepper Sechuan ice-cream

By Karla Velasco METHOD OF PREPARATION:   Grind the raspberries, the water, the syrup and the lemon juice drops. Put it through a sieve and heat a part of it to dissolve two gelatine leaves. Fill up the siphon load and keep it in the fridge. Boil in a casserole the milk, the cream, the glucose and the sugar with the stabilizer. Make tea with the Sechuan pepper and add it to the other mixture. Take it away from the fire and add the yolks, stirring gradually and without stopping. Leave 12 hours in the fridge and then put it through the ice-cream freezer. Stretch the neutral caramel between two silpats as thin as possible, pass it later to a sulphurated paper and cut 2 cm big squares. Put on each square a raspberry and heat it on the salamander stove, just for a few seconds. Cut the vertex of each grapefruit segment to leave just the centre and wrap. a mint leaf around it.

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Page 48: Recipe book

One cannot think well, love well, sleep well,

if one has not dined well

Virginia Woolf

Virginia Espinosa (English teacher)