Western Cuisine 2

Week 7

British Isles

Soup Classic Tomato Soup Main CourseCottage pie With Cucumber and Dill Salad

DessertSpotted Dick

Classic Tomato Soup

Ingredients 3tbsOlive oil15gWhite Onion, Finely Chopped1 clove Garlic, Finely Chopped1tbspFlour, AP2cupsChicken Stock200gWhole peeled Tomatoes, Seeded, Crushed150gTomatoes, Red, Peeled,Concasse1springThyme, fresh, Chopped, Leaves only1pcBayleafSaltGround Black PepperSugarPinchBasil, Fresh15gButter

METHOD OF WORK: In a stainless steel sauce pan over medium heat, Sweat the onion in butter Add garlic and tomatoes stirring constantly until soft but not browned, about 10 minutes. Add flour, stirring constantly. Then add stock, bayleaf, thyme, salt and pepper, bring to boil then simmer for 40 minutes. Discard the bayleaf. Let cool briefly and then puree in 2 or 3 batches in a blender or food processor. Return it back to the pot, and simmer. Add sugar. Season to taste, off the heat, swirl in the butter. Serve warm but not hot, garnished with fresh basil leaf

Cottage pie

INGREDIENTS3 tbspVegetable oil80 gOnion, white, Finely chopped40gCarrots, Finely chopped40gCelery, Finely chopped1cloveGarlic, Finely chopped250gGround round beef1tbspTomato paste1tbspFlour, AP40mlRed wine2tbspWorcestershire1springThyme, fresh, Finely chopped, leaves only1pcWhole bay leaf1cupBeef stock60gGreen peas frozen1pcPotatoes, Peel and quartered, boiled30gButter50mlMilk, fresh TTSaltTTWhite pepper1tbspParmesan cheese

METHOD OF WORK: In a medium heat sauce pan with oil, sweat the mirpoix for 2-3 mins. Add garlic and ground meat. Saut for 10 minutes. Add the tomato paste, stirring constantly for 3 mins. Add flour, continue stirring for another 2-3 mins. Deglaze with red wine, reduce, stir. Add Worcestershire sauce, bayleaf, thyme. Add stock, bring to boil, and then simmer for 5 minutes. Add peas, season with salt and freshly ground black pepper. Simmer for another 3 mins. The mixture should be thick in consistency. Place the potato in a pot, cover with water and season with salt. Bring to boil and simmer until tender. When the potatoes are cooked, drain and put it back on the heat for a few seconds to let any extra water evaporates. Mash the potatoes with 1 tbsp of butter and 50 mi of milk until became creamy. Season with salt and white pepper. Fill the pastry bag with the mashed potato with star tip attachment.Pour the meat sauce in a baking dish. Pipe out nicely the potatoes on top of the meat sauce, sprinkle with parmesan cheese on top. Bake in a preheated oven for 15-20 mins. Or brown it on a salamander.

Cucumber and Dill salad

INGREDIENTS:1pcCucumber, Rondel, very thin1cloveGarlic, MincedcupPlain yogurt2wedgesLemon Juice15gOnion Red, MincedTTDill, FreshTTSaltTTWhite pepper

METHOD OF WORK:

Cut cucumber into round in thin slice, use mandolin Place cucumber in a large salad bowl. Place garlic in another bowl, add a pinch of salt and mash it using spoon to make a paste. Add yogurt, lemon juice and minced onion. Stir salt and white pepper to the mixture. Taste. Toss yogurt mixture into the cucumber.Garnish with spring of dill.

Spotted Dick

INGREDIENTS:100gFlour,AP5gBaking PowderTTSalt50gButter, unsalted,Cold50gSugar, caster50gCurrants50gOrange zest1pcEgg, Beaten60mlMilk, fresh

METHOD OF WORK: Sift the flour, baking powder, salt in a bowl. Add the butter, currants, egg, sugar and orange zest. Pour in milk and mix to a firm but moist dough, adding the extra milk if necessary. Shape in a fat roll about 20 cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise. Place a steamer over a large pan of boiling water from time to time. Remove from the steamer and cool down, before unwrapping. Serve sliced with custard.

Western Cuisine 2Week 8

Germany

AppetizerMaultaschen

Main Course

Fish Fillet in Caper Butter,Buttered Asparagus, Potato Swabian Style

Dessert

German Sugar Cookies

Maultaschen

INGREDIENTS:Pasta Dough200gFlour, AP2pcsEgg. Beaten1-2Tbsp Water or milkPinchSalt50gFlour, for dustingFilling:80gSpinach, Trim, cleaned and blanched30gButter30gOnion, white5gGarlic100gGround Beef1pcEgg Yolk, reserve the egg white for sealer20mlMilk1sliceBread, Remove the Crust, Roughly chopped, soak in milkBroth:Clear Beef StockSpring Onion, Finely Chopped30gCarrots, garnish, brunoise

METHOD OF WORK:Pasta Dough: In a bowl, put the flour and make a well, pour the egg and water into the well and mix well to form a dough. Then place the dough in a clean surface and knead it for 10-15 minutes or until smooth consistency. Grease your hands with oil and coat the dough, wrap with plastic, wrest it for 30 minutes. Squeezed out the excess water of the spinach, roughly chopped. Sweat onion and garlic in butter over medium heat. Add ground beef saut until cooked. Cool it down Drain the bread and squeezed out excess liquid Mix the spinach and ground meat, bread and egg together in a bowl. Season with nutmeg, salt and pepper. Using rolling pin, flatten the dough into little thicker than paper thin. And cut into rectangular Fill up pot with water and season with salt. Bring to boil. Fill the dough sheets with the filling and brush the edge of the sheets with egg white and water mixture then close the edge. Cooked the filled pasta in boiling water until cooked.Broth: Heat up beef stock season to taste.

Fish Fillet in Caper butter Sauce

INGREDIENTS:300gCream Dory FilletTTSaltTTWhite pepper1TbspFlour, AP50gButter2wedgesLemon juice15gCapers, drained1tspParsley, fresh, Finely Chopped15gButter

Garnish:Cherry tomatoParsley fresh. Finely Chopped

METHOD OF WORK: Season the fish with salt and pepper Lightly dust the fish in the flour, shaking off the excess flour. Melt the butter in a large frying pan. Add fish and cook for about 5 minutes. Then the other side for 2 minutes set aside. Using the same pan, add lemon juice, capers and parsley and season well. Add cherry tomato and sprinkle with finely chopped parsley. Serve the fish drizzled with caper mixture with new potatoes and season vegetables. Garnish with cherry tomato.

Butter Asparagus

INGREDIENTS:6pcsAsparagus, green, Blanched in salted waterWaterTTSaltTTWhite pepper15gButter, Melted

METHOD OF WORK:

Cut off the end of the asparagus, about 3 inches from the bottom. Use vegetable peeler to scrape the spears. Blanch the asparagus in boiling salted water.Drain quickly, sprinkle with pepper and brush with butter

Potato Swabian style

INGREDIENTS:1pcPotatoes, Scrubbed, boiled, peeled1TOlive oil10gShallots, Finely chopped2tspMustard2tbspBeef Stock20mlCider VinegarTTSugar, whiteTTBlack pepper, ground2Spring onion, for garnish, chopped

METHOD OF WORK: Place the potatoes in the pot fill up with water season with salt. Bring to boil, simmer until tender. Drain, cool it down in the chiller. Peel the skin, use mandolin to slice thinly or slice with a knife inch thick. Place in a bowl. In a pan, heat up oil over medium heat, sweat the shallots for 1 minute. Add mustard, beef stock and vinegar. Simmer for 2 minutes. Add sliced potatoes. Toss and season to adjust the seasoning.Before serving, garnish with spring onion. Serve warm

German Sugar Cookies

INGREDIENTS:

50gButter, unsaltedtspSalttspLemon zesttspNutmeg 100gSugar, white1pcEgg, Beaten15mlMilk, fresh125gFlour, AP2gBaking powder2gBaking soda

METHOD OF WORK: Preheat oven to 350F In a medium mixing bowl, cream butter and sugar until light and fluffy Beat in egg, milk and lemon zest. Stir together baking powder, baking soda, nutmeg, salt and flour, mix into sugar mixture. Drop dough by teaspoonful onto grease cookie sheets. Bake for 10-12 minutes or until done.Remove from baking sheets to wire rack and cool it down.

Western Cuisine 2

Week 9AmericanSoupFish ChowderMain CourseJerk Chicken w/ Grilled Vegetables And Baked PotatoesDessertFresh Fruit Tart

Fish Chowder

INGREDIENTS:

15gButterBacon20gOnion, white3Garlic40gCarrots50gCelery1cStockPotatoTTSaltTTGround black pepper100gCream dory CMilk CCream20gButterPinchParsley, finely chopped

Render the bacon in butter or oil, do not brown. Add onion, garlic, sweat over medium heat Add carrots and celery, stir briefly. Add stock, bring to a boil, add thyme and tarragon, simmer until the potatoes and carrots are tender. Add half cream and half milk. Adjust the seasoning, Add the fish cubes. Simmer. Thicken with roux.METHOD OF WORK:

Jerk Chicken

INGREDIENTS: tspGround spice tspCayenne pepper tspGround black pepper tspGround sagePinchGround nutmegPinchGround cinnamon10gGarlic, Finely chopped CHoney1tbspOil50mlApple cider vinegarPinchChili flakes15Onion, white, Finely chopped tspSalt CSoy sauce2 tbspRum, dark

1wholeSpring chicken, Spatchcocked

METHOD OF WORK

In a bowl, mix all the ingredients for marination Prepare the chicken, spatchcocked (butterflied) With a paring knife or fork, jerk the chicken. And season with the marination and let it rest for 30 minsGrill or bake in a preheated oven or griller. Cook for 45mins or until cooked

Grilled Vegetables

INGREDIENTS:

Marination:2tbspBalsamic Vinegar1springBasil, fresh, Finely chopped1springOregano, fresh, Finely chopped10gGarlic, Finely chopped2tbspOlive oilTTSaltTTGround black pepper

30gYellow bell pepper, Cut into triangle1pcTomato, red, Round slice40gZucchini, Round slice30gEggplant, Round slice50gpumpkin, Cut into cubes

METHOD OF WORK:

Combine all the ingredients for marinade in a bowl, mix it well Toss all the vegetables in the marinade and marinate for 5min before grilling Preheat the grillerGrill the vegetables

Baked Potato

INGREDIENTS:1pcPotatoes2tbspOlive oilTTSaltFOIL

Garnish/toppings

2tspSour cream, Small tubPinchSpring onion, Finely chopped30gBacon, Rendered until crispy

METHOD OF WORK: Scrub, wash well and dry potatoes Put olive oil and salt in foil, place the potatoes and wrap Bake in the oven for 30-45mins Cut a cross. Marked on the top of potato Hold the potato in a cloth and squeeze gentlyAdd sour cream, chopped chives and crispy chopped bacon

Fruit Tart

INGREDIENTS:For Tart Shell:200gAll-purpose flour75gIcing sugar tspSalt1pcEggyolk10mlVanilla extract125gButter (cold & cut into small cubes)(As Required)Pastry Cream1pcPeaches, canned, Reserve syrup, reduce for glazing pcKiwi Fruit1pc Cherry

METHOD OF WORK: Mix flour, sugar, and salt in a small bowl. Cut in butter with pastry blender until looks like coarse crumbs Stir in eggyolk and vanilla until evenly distributed, gather into flattened ball and press evenly over bottom and sides of small tart pan with removal bottom, extnding pastry above sides Prick all over with fork. Chill 1 hour Bake in preheated 190C oven, on lowest rack for 25-30 mins. Cool in pan.To assemble Remove rim of tart pan and place on serving plate Fill pastry shell with pastry cream Arrange choice of fruit overlapping slices, glaze with reduced peach syrupRefrigerate 30 min to set glaze

Week 10AppetizerPrawn ShashlykMain CoursePork Medallion w/ Herb Mustard SauceVegetablesTomatoes Stuffed with CauliflowerStarchMacaire PotatoDessertBaked Apple Pudding

Prawn Shashlyk

INGREDIENTS:8pcsPrawns, White, peeled and deveined tail intactPinchThyme, freshPinchCayenne pepperTTSaltTTFreshly ground black pepper, Marinate1wedgeLime juice2tspVeg oil80gLeeks

2pcsSkewers, wooden , Soak in water before use20mlVeg oil, for greasing

METHOD OF WORK: Combine all the ingredients and marinate the prawns for 20 minutes. Place the prawns on skewers. Grill on a moderate heat. Serve with skewer on.

Pork MedallionINGREDIENTS:350gPork TenderloinTTSaltTTFreshly ground black pepper PinchSage, freshPinchRosemary, fresh2tbspVegetable oilSauce :15gShallot2tbspWhite wine1tspMustard, Dijon tspDemiglace sauce15gCreamPinchButterPinchSage, freshPinchSpring Onion

METHOD OF WORK

Season the pork with rosemary, sage, salt and freshly ground black pepper. Pan-fry on medium heat until done. Set aside. Using the same pan, saut shallot, and deglaze with white wine. Reduce a little Add mustard and demiglace, lower the heat, stir. Season to taste, stir in the cream and herbs.

Tomato stuffed with cauliflower

INGREDIENTS:1pcTomatoes 100-150g /pc

Stuffing50gCauliflower, Cut into florets, blanched30gButterTTWhite pepper, ground1tbspBread crumbsPinch Parsley, freshPinch Basil, fresh1tbspParmesan CheeseMETHOD OF WORK:

Cut the cauliflower into florets and blanch in a salted boiling water. Then shock in icebath. Drain. Remove the top of the tomatoes with small knife. Scoop out the inside. Bake in the oven for 2-3mins, to extract liquid. Drain. In a bowl toss cauliflower in butter, season with white pepper and parmesan, Crush bread crumbs to make it fine, stir in herbs and parmesan cheese, until combine. Spoon in cauliflower into the tomatoes and topped with bread crumbs mixture. Bake in the oven for 2 minutes until the top turn golden brown in color or brown it in a salamander.

Potato Macaire

INGREDIENTS:1pcPotatoes (200g/pc)30gButter1tbspFlour, Ap1pcsEgg30gBreadcrumbs

METHOD OF WORK: Preheat oven to 200C Wash and dry potatoes. Pierce skin before baking. Bake potatoes for about one hour, or until the inside of potatoes is cooked. Cut potatoes lengthwise. Remove pulp and reserve in a mixing bowl. Break the pulp with a fork; season with salt and pepper, and mix in 4 ounces butter. Mold the potato into round, and do the breading procedure. Panfry the potato until golden brown in color, then transfer in plate line with paper towel to remove the excess oil. Serve hot.

Baked Apple Pudding

INGREDIENTS:

30gButter125gSugar1pcEgg 1tspVanilla extract cupAll-purpose flour tspBaking sodaPinchSalt PinchGround nutmegPinchGround cinnamon2pcsGreen Apple, Peeled, (1 grated, 1 diced)40gWalnuts, Toasted, Chopped

Cream, whipped

METHOD OF WORK: In a mixing bowl, mix together the butter, sugar egg and vanilla extract until creamy and well blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually stir in to the sugar mixture and mix well. Stir in the diced, grated apples, and walnuts until well-combined. Grease baking dish with butter, Spread the mixture evenly. Bake at 180C /350F for 35 40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen quenelled on top.

WESTERN CUISINE II

Week 12

AppetizerVegetable Moussaka

Main CourseBaked Marinated Fish withSweet Corn SaladDessertBanana Foster

Bechamel for moussaka

INGREDIENTS:15gButter15gFlour, AP1cMilk1tbspParmesan Cheese1pcEgg Yolk

METHOD OF WORK: Melt butter in heavy saucepan over medium heat. Stir in flour. Stir 2 minutes. Gradually stir in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Off the heat, stir in cheese and egg yolk, Season with salt and pepper.

Vegetable Moussaka

INGREDIENTS:2pcs Eggplant, unpeeled cut into -inch thick roundsFilling:2tbsp.Olive oil40gOnion, white, brunoise25gCarrots, brunoise 25gCelery, brunoise5gGarlic, minced200gCrushed tomatoes,30gButton mushroom, sliced50gZucchini, seeded, skin on, cubesPinchGround cinnamonPinchDried oreganoPinchParsley, fresh flat leaf2tbspParmesan cheese15gButter

METHOD OF WORK: Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Oil same baking sheets. Brush both sides of eggplant rounds with cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 180C.Filling: Saute mirepoix in olive oil. Cook for 10 minutes. Add garlic and tomatoes cook for another 15 minutes. Add mushroom and zucchini, cook for 5 minutes. Season with cinnamon, oregano, parsley, salt and pepper.Assembly: Grease baking dish with butter, layer with eggplant. Spoon half of tomato mixture evenly over eggplant. Sprinkle with parmesan cheese. Repeat layering with remaining eggplant, tomato mixture and parmesan cheese. Pour sauce over vegetables in dish. Sprinkle cup cheese over sauce.Bake moussaka until heated through and sauce is golden brown on top, about 45 minute

BakedMarinated Fish

INGREDIENTS: FilletRed Snapper (800 1kg/whole fish good for 2 groups) (1/2 fillet per group)3tbspOlive oilPinchFresh thymePinchFresh tarragonPinchFresh rosemary 2 WedgesLemon juiceTTSaltTTFreshly ground black pepper

METHOD OF WORK:1. Pre heat oven for 400F2. Fabricate fish; Scale, fillet, skin on debone, score the skin, wash and dry with paper towel.3. In a bowl, mix thoroughly the oil, lemon juice, herbs, salt and freshly ground black pepper.4. Marinate the fish with the mixture. Chill for 1 hour.5. Bake in the oven for 5-7minutes

Sweet Corn Salad

INGREDIENTS:125gCorn kernel10gRed onion2Cider vinegar1Extra-virgin olive oil TTSaltTTFreshly ground black pepper to taste5gJalapenoBasil fresh

NOTE:Basil- 20g/class

METHOD OF WORK:1. In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt and pepper.2. Adjust seasonings to taste. Refrigerate the salad until approximately before serving.3. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Banana Foster

INGREDIENTS:60g Butter c Brown sugar tsp Cinnamon2pcs Bananas, Cavendish cut in half lengthwise2tbsp Dark rum1 Scoop Ice Cream, Vanilla

METHOD OF WORK: Combine the butter, sugar, and cinnamon in a pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Add the bananas in the pan. When the banana softened, and begin to brown, carefully add the rum, tilt the pan, flamb When the flames subside, lift the bananas out of the pan and place in a plate.Put a scoop of vanilla ice cream on top and generously spoon warm sauce over. Serve immediately