larder recioes
TRANSCRIPT
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Recipe SheetName of recipe WANTON AND CHICKEN IN SOUP
No. of pax 2 PORTION
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingChicken meat(slide) 200g 1. Mix chicken with marinade.
American sliced ginseng 10g 2. Bring the chicken stock to the boil. Add chicken,
Stoned red dates 10nos American ginseng, red dates and ginger. Simmer for 15
Ginger 2 slices Minutes.
Shanghai cabbage or green
vegetable
150g 3. Add shanghai cabbage, wanton and cook for about 3
minutes or until wantons are done. Season to taste andFrozen wantons 10 pic Serve hot.
Salt and pepper To taste
M arinade
Premium soy sauce 1 tsp
Sugar 1/2tsp
Salt 1/2tsp
Sesame oil 1tsp
Corn starch 1tsp
Chicken stock
Chicken bouillon powder 4tsp
Hot water 1ltr
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Recipe SheetName of recipe Mirepoix
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingMirepox
Onion 125 gm
Carrot 100 gm
Celery 100 gm
Leek 100 gm
REMARKS:
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Recipe SheetName of recipe Onion Cloute
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Onion(small) 1 no
Cloves 2 no
Bay Leaf 1 pcs
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REMARKS:
Recipe SheetName of recipe Bechamel Sauce
No. of pax 1 lit
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Fresh milk 1.2 lit Make the Roux:
Onion 1 nos 1. Heat the butter in a heavy saucepan over low
Bay leaf 1 pcs heat. Add the flour and make a white roux. Cool
Clove 3-4 nos Cool the roux slightly.
Nutmeg powder 1 tsp 2. In another saucepan, scald the milk. Gradually add
Salt and pepper To taste It to the roux, beating constantly.
3. Bring the sauce to the boil, stirring constantly.
Reduce the heat to simmer
White Roux 4. Make the Onion Cloute and add to the sauce.
Butter 150 gm Simmer at least 15 mins. , or if possible for 30 mins
Flour 150 gm or more depend on the quantity. Stir occasionally
while cooking.
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5. Season very lightly with salt, nutmeg and white
pepper. Spice flavour should not dominate.
6. Strain the sauce through a china cap lined with
cheesecloth. Cover or spread melted butter on
surface to prevent skin formation. Keep hot in
Bain marie, or cool in cold water bath for later use.
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Recipe SheetName of recipe Basic Brown Stock (Veal or Beef)
No. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Beef bones 2 kg 1. Chop the bones and brown well on all sides in
Cold water 3 lit the roasting pan in the oven or in the frying pan
2. If roasting place the bones on the roasting pan in
Mirepoix hot oven (2000C ) and brown them well
Onion 120 gm 3. Remove them from pan and place in a stock pot.
Carrot 100 gm Cover with water and bring to a simmer
Celery 100 gm 4. Drain and reserve the fat in the roasting pan,
Leek 100 gm deglaze the pan with water and add to the stock
pot
Bouquet Garni 5. Toss the mirepoix with some of the reserved fat and
Parsley Stem 1 no brown well in the oven
Thyme (dry)
Thyme (fresh)
1 pinch
2 stlks
6. Add the brown mirepoix, tomato paste, flour and
the bouquet garni to the stock potBay Leaf 1 pcs 7. Continue to simmer for a total cooking time 3 hours
Celery stalk 1 no for 5-7 hours for big amout
White pepper corn 3 nos 8. Skim the surface as necessary, add water as needed
To keep bones covered
Tomato paste 25 gm 9. Cool the stock, vented, in a cold water bath and
Flour 60 gm refrigerate.
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REMARKS:
Recipe SheetName of recipe Basic White Stock (Chicken, Veal, Beef)
No. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Chicken bones 600 gm 1. Cut the bones of chicke/Veal/Beef into 3-5 cm
Cold water 1.5 lit pcs, clean and remove any fat. Rinse in cold water
2. Place them in the stock pot and cover with cold
Mirepoix water. Bring to a boil, reduce heat to simmer and
Onion 120 gm skim the scum carefully
Carrot 100 gm 3. Add the mirepoix and sachet/ bouquet garni .
Celery 100 gm 4. Simmer for the required length of time, skimming
Leek 100 gm Surface as often as necessary.
Beef and Veal = 5-7 hours
Bouquet Garni Chicken = 3-4 hours
Parsley Stem 1 no Add water if necessary to keep bines covered
Thyme (dry)
Thyme (fresh)
1 pinch
2 stlks
5. Strain through a china cap or chinoise with several
layers of cheesecloth
Bay Leaf 1 pcs 6. Cool the stock, vented in a water bath and
Celery stalk 1 no refrigerate
White pepper corn 3 nos
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REMARKS:
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Recipe SheetName of recipe Fish Stock or Fumet (White Stock)
No. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Fish bones 600 7. Butter the bottom of a heavy stockpot or sauce pot.
Cold water 1.5 lit place the mirepoix in the bottom of the pot and the
bones over the top of it. Cover the pot loosely or
Mirepoix with parchment paper
Onion 120 gm 8. Set the pot over low heat and cook slowly for about
Carrot 100 gm 5 mins, until the bones are opaque and begin to
Celery 100 gm exude some juices
Leek 100 gm 9. Add the wine(optional), bring to the simmer, then
Mushroom trimmings(optional)
Add the water to cover, and the sachet.
10. Bring to the simmer again, skim and let simmer for
Bouquet Garni 30-45 minutes
Parsley Stem 1 no 11. Strain through a china cap lined with several layersof cheesecloth.
Thyme (dry)
Thyme (fresh)
1 pinch
2 stlks
12. Cool, vented, in a cold water bath and refrigerate
Bay Leaf 1 pcs
Celery stalk 1 no
White pepper corn 3 nos
Whole clove 1
Dry white wine (optional) 21/2 dl
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REMARKS:
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Recipe SheetName of recipe Veloute Sauce ( Veal, Chicken or Fish)
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingRoux
Butter 6 Tbsp 1. Melt butter in a heavy saucepan over moderate heat
Flour 6 Tbsp 2. Blend in flour, gradually stir in broth/stock, and
Heat, stirring constantly, until thickened and
White Stock of
Chicken/Veal/Fish
2 cups smooth
3. Add seasonings, mushrooms, if you like.
Salt and pepper To taste 4. Reduce heat, and simmer uncovered hour,
Stirring often and skimming light scum from side
Coarsely chopped 2-3 Tbsp of pans as it collects.
Mushrooms (optional) 5. Turn heat to lowest point, cover and simmer hr
Stirring now and then
6. Strain sauce over a fine sieve and serve hot.
When uncovering sauce. Do not let moisture on lid
drop into sauce.
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REMARKS:
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Recipe SheetName of recipe Leading Sauce from Veloute - Egg Sauce
No. of pax 2 cupsCooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Prepare veloute with fish stock
Egg (hard boiled- minced/ 2 nos Mix chopped and parsely into the veloute sauce.
chopped Serve with white fish
Parsely (minced) 1 tsp
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REMARKS:
Recipe SheetName of recipe Leading Sauce for Veloute- Mushroom Sauce
No. of pax 4 pax
Cooking timeTemperature
Ingredient
Unit /
gram Method of cookingMushroom(Sliced) 30-40g 1. Saut the mushroom with a bit of oil, then add into
Cream 10g the Veloute sauce. Season to taste. Lastly add in
Lemon Juice To taste cream and lemon juice
Veloute 200ml
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REMARKS:
Recipe SheetName of recipe Leading Sauce for Veloute- Herb Sauce
No. of pax 4 pax
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Fresh Herb 20g 1. Add fresh herb into the veloute sauce. Adjust
-Thyme optional seasoning.
-Rosemary optional
-Tarragon optional
-Parsley optional
Veloute 200ml
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REMARKS:
Recipe SheetName of recipe Leading Sauce from Veloute- Supreme Sauce
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Cream 35ml 1. Prepared the veloute sauce. Then add in lemon juice
Lemon Juice 2tsp and cream.
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Veloute 150ml
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Recipe SheetName of recipe Leading Sauce from Brown Sauce Espagnole
Sauce
No. of pax 2 2/3 cups
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Bacon (optional) 4 slices 1. Stir fried bacon over moderate heat 3-4 mins until
Yellow onion (dice or
chopped)
1 med-sz Crisp. Drain on paper towelling.
Carrot (dice or chopped) 1 med-sz 2. Saut onion, carrot and celery in drippings 8-10
Celery (dice or chopped) 1 med-sz Mins until golden. Drain on paper toweling
3. Melt butter in a saucepan over moderate heat,
Brown Roux Blend in flour then cook and stir 1-2 mins until
butter 6 Tbsp rouxis browned.
flour 6 Tbsp 4. Gradually stir in broth or brown stock and tomato
puree stirring constantly until the mixture
comes to the boil and slightly thicken
Beef stock or fish stock 5 cups 5. Add sauted vegetables, and sachet of herbs
6. Reduce heat and simmer hr until the sauce isHerbs (sachet) reduced. Skim as often as necessary
Fresh thyme 1 pcs 7. Strain sauce through a fine sieve or chinoise with
Dried thyme gm Layers of cheesecloth. Press the mirepoix gently
Bayleaf pcs to extract their juices.
Parsely stem 3-4 pcs 8. May add the fried bacon (optional)
9. Cover or spread melted butter on surface to
Tomato puree cup prevent skin formation. Keep hot in a bain marie
or cool in a cold water bath for later use
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REMARKS:
Serve with boil meats, poultry or fish or use as a base for variations that follow
Recipe SheetName of recipe Leading Sauce from Bchamel
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Mustard Sauce 1. Add in the mustard into bchamel sauce. Season
Bchamel 150ml to taste
Dijon Mustard 2tsp
Milk Optional
Cream Sauce 1. Add in cream into prepared bchamel sauce and
Bchamel sauce 150ml adjust seasoning.
Cream 50ml
Cheese Sauce 1. Add in the cheese into prepared bchamel sauce
Bchamel sauce 150ml if too thick adjust with milk & cream. Season to
Gruyee/ parmesan cheese 30-40g taste
Milk Optional
cream Optional
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REMARKS:
Recipe Sheet
Name of recipe MayonnaiseNo. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Egg yolk 2 nos 1. Place egg yolk, vinegar, mustard and seasoning
English mustard tsp In the bowl and whisk well until turn pale & white.
Corn oil or Olive oil 200 ml 2. Gradually pour in the oil very slowly, whiskingWhite vinegar 2 tsp continuously.
Water (warm) Approx. 3. Add the water whisking well
Salt and pepper To taste 4. Correct seasoning
Mayonnaise can be curdle for several reasons:
a) Oil add too quickly
b) The oil too cold
c) The sauce insufficiently whisked
d) The yolk is not fresh
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Recipe SheetName of recipe Leading Sauce from brown sauce
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingRobert Sauce
Brown Sauce 150ml 1. Add chopped onion, mustard, vinegar, and sugar
Chopped onion 40g into brown sauce. Season to taste. Add in butter to
Vinegar 1tsp prevent the sauce form dryness.
Mustard 1tspButter 10g
Sugar To taste
Mushroom Sauce
Mushroom Slice 40g 1. Saut shallot and mushroom until fragrant then add
Chopped Shallot 1-2 no in the brown sauce, bring to boil and season to taste.
Brown sauce 150ml
Black Pepper Sauce
Garlic 3 nos 1. Saut the garlic until fragrant then add in the black
Black pepper 1 tbsp pepper, brown sauce and bring to boil. Adjust
Cream 1tsp seasoning and lastly add in cream
Brown Sauce 200ml
Salt & pepper To taste
Demi -Glace
Brown stock 200ml 1. Bring the brown stock and brown sauce to boil and
Brown Sauce 200ml then simmer until reduce by half. Season to taste.
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Recipe SheetName of recipe Hollandaise Sauce (2)
No. of pax 4 pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Unsalted butter 200 ml 1. Clarify the butter and weigh 200 ml clarify butter
2. Combine the peppercorns, salt and vinegar in a
Black peppercorn - crushed 6 nos saucepan and reduce until nearly dry. Remove from
White vinegar or wine heat and add the cold water.
vinegar 100 ml 3. To make it easier to beat with a wire whip, it is best
now to transfer this diluted, cooled reduction to a
Egg yolk 3 nos Stainless steel bowl. Use a clean rubber spatula to
Lemon juice 30-60 ml to make sure you transfer all the flavouring
material to the bowl.
4. Add the egg yolk to the bowl and beat well
5. Hold the bowl over a hot water bath and continue to
Beat the yolks until they are thickened and creamy
Egg Yolk 2-3 no 6. Remove the bowl from the heat. Using a ladle,Slowly and gradually beat in the warm clarified
Salt To taste butter. Add the butter drop by drop at first. If the
sauce becomes too thick to beat before all the
butter is added, beat in a little of the lemon juice.
7. When all the butter has been added, beat in lemon
Juice to taste and adjust seasoning with salt and
cayenne. If necessary, thin the sauce with a few
drops of warm water
8. Strain through cheesecloth and keep warm(not hot)
for service. Hold no longer than 11/2 hours.
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REMARKS:
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Recipe SheetName of recipe Leading Sauce from Hollandaise Sauce
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingMousseline Sauce 1. Fold in the whipped cream to the prepared
Hollandaise 150ml hollandaise sauce. Season to taste.
Whipped cream 50ml
Barnaise Sauce
Tarragon 5 leaf 1. Mix the tarragon, chopped shallot, vinegar andChopped shallot 2 nos peppercorn and bring to boil and reduce by half.
Vinegar 5 tbsp 2. Whish the egg yolk under the bain marie with the
Peppercorn 6 no tarragon reduction until ribbon stage. Then add in
Yolk 2-3 no clarified butter slowly until emulsion
Clarified Butter 200ml 3. Add in chopped herbs and adjust seasoning.
Tarragon chopped 5g
Chervil, chopped 5g
Parsley Chopped 5g
Salt & pepper to taste To taste
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REMARKS:
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Recipe SheetName of recipe Tomato sauce
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingMirepoix 200ml 1. Saut the mirepoix and garlic until fragrant, the add
Garlic, chopped 3 clove in the tomato paste, saut until oil come out then add in
Oil 20-30ml the flour, saut until mix well. Then add in the
Tomato paste 2.5 tbsp chopped tomato and water, bring to boil and add in the
Flour 2 tbsp other ingredients. Season to taste.Tomato, chopped 4 no
Thyme A pinch
Bay leaf 1-2 no
Chicken stock or water 750ml
Salt & pepper To taste
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Recipe SheetName of recipe Leading sauce from Tomato Sauce
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingTomato Cream Sauce
Tomato sauce 150ml 1. Add cream to the tomato sauce and adjust the
cream 30ml Seasoning.
Spanish Sauce 1. Saut the onion, garlic, bell pepper and mushroom
Chopped onion 20 until fragrant, then add in the tomato sauce, and adjustChopped Garlic 2 no seasoning.
Green bell pepper, chopped 20g
Mushroom , Chopped 4 nos
Tomato Sauce 150ml
Tomato Herbs Sauce 1. Add chopped herb into tomato sauce until mix well
Chopped Herbs 1 tbsp , adjust seasoning
Tomato sauce 150ml
Portuguese Sauce 1. Mix the onion, parsley and tomato conccasse
Chopped onion 30g Into tomato sauce and season to taste.
Chopped Parsley 5g
Tomato Concasse 40g
Tomato Sauce 150ml
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REMARKS:
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Recipe SheetName of recipe Cocktail Sauce
No. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Mayonnaise 200 gm 1. Combine all the ingredients, stir gently.
Chilli sauce 200 gm 2. Adjust seasoning
Tomato sauce 200 gm
Aromat powder OR To taste
salt and pepper
Powder Cocktail:
Prawn 41/50 500 gm
Lettuce iceburg 200 gm
Fruit cocktail 1 tin
Lemon 1 nos
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REMARKS:
Recipe SheetName of recipe Thousand Island Sauce
No. of pax 5 portions
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Mayonnaise 200 gm 1. Combine all the ingredients
Chilli sauce 1 tbsp 2. Adjust seasoning
Tomato sauce 1 tbsp
Orange juice 1 tbsp
Lemon juice 1 tbsp(A)
Gherkin - chopped 10 gm or
2 nos
Olive - chopped 10 gm
Parsley - chopped 5 gm
Shallots or onion yellow 20 gm
- chopped
Egg boil and chopped 1 nos
Aromat powder OR
Salt and pepper To taste
May use blender for finer texture
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REMARKS:
Recipe Sheet
Name of recipe Hollandaise Sauce (1)No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Clarified butter 1 cup Butter should be warm not hot
Egg yolk 3 nos
Lemon juice 2 tbsp From 1 small lemonCold water 1 tbsp
Salt To taste
Cayenne pepper or dash Method:
of Tabasco sauce To taste 1.Combine egg yolks and cold water
2.Whisk the egg yolks and water until light and foamy
3.Set the bowl over the simmering water
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4. Whisk the Yolks Until Slightly Thickened
5.Remove From Heat and Begin Slowly Adding Butter
6.The Sauce Will Thicken As The Butter Is Added
7.Whisk In Lemon Juice and Season To Taste
8.Serve Hollandaise Sauce Right Away
Recipe SheetName of recipe Barnaise Sauce
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Shallots - chopped 3 nos )
Spring of terragon 4 pcs ) boil together until it reduced (reduction)
Blackpepper corn 5 nos )
White vinegar 100 ml )
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Egg yolk 6 nos
Clarified butter 600 gm 1. Cool down the reduction and to egg yolk
Lemon juice beat the mixture to a thick cream consistency in a
Salt and pepper To taste water bath.
2. Add melted butter slowly, beat constantly
3. Add seasoning and lemon juice
4. Garnish with chopped tarragon leaves
Ideal to eat with SIRLOIN STEAK BERNAISE
150 gm sirloin steak grilled
REMARKS:
Recipe SheetName of recipe Mushroom Sauce
No. of pax
Cooking time
Temperature
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Ingredient
Unit /
gram Method of cooking
Chicken stock lit )
Butter 55 gm ) chicken veloute
Flour 75 gm )
Lemon juice 1/2Button mushroom-sliced 100 gm
Shallots - chopped 50 gm
Garlic - chopped 25 gm
Salt and pepper To taste
Ideal to eat with CHICKEN CHOP CHAMPIGNON
1 boneless cut chicken
1 egg beaten
Breadcrumbs (for coating)
Salt and pepper
REMARKS:
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Recipe SheetName of recipe Watercress Sauce
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Watercress puree 100 gm 1. Blend water cress and make a puree
Fish veloute lit 2. Saute shallots with butter and add in fish
Shallots - chopped 2 nos veloute
butter 30 gm 3. Add in the puree. Add seasoning
Salt & pepper To taste 4. When serving cover the fillet with the sauce.5. Serve with rice and lemon wedge
Ideal to eat with FRIED RED SNAPPER
1 fillet red snapper
Salt and pepper to taste
flour
L& P sauce & lemon juice
Season the fillet and roll it over with flour. Pan fried
Until it is well cooked
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REMARKS:
Recipe SheetName of recipe Barbeque Sauce
No. of pax 5 portions
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Green bell pepper 2 nos 1. Cut vegetables in brunoise
Red bell pepper 1 nos 2. Saute the vegetables and pour the sauce and let it
Cucumber 200 gm Simmer over a low heat
Pineapple 200 gm
Chilli sauce 500 gmTomato sauce 500 gm
Garlic 100 gm
Onion 100 gm
Honey 2 tbsp
Lea & Perrins
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REMARKS:
Recipe SheetName of recipe Onion Sauce
No. of pax 5 portions
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Unsalted butter 50 gm 1. Slice the onion. melt the butter in pot and add
Onion - roasted 4 nos Add the onion and the breadcrumbs followed by
breadcrumbs 50 gm the capers
Lemon juice 2. Discard the bay leaf and the clove
White vinegar 2 tbsp 3. Sieve the remainder through the strainer or blend it.
Broth/stock A ladle 4. Ready to serve hioy or cold
Bay leaf to be removed 1 pcs
Clove to be removed 1 pcs
Capers 1 tbsp
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REMARKS:
Recipe SheetName of recipe Nicoise Salad
No. of pax 4
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Tomato, slice/dice as base 120 gm 1. Peel tomato, de-seed and cut into neat segments
French beans - cooked 200 gm 2. Dress the beans, tomato and potato neatly
Diced potato - cooked 120 gm 3. Seasons with salt, pepper. Add the vinaigrette
Salt and pepper To taste 4. Decorate with Anchovy, Tuna, Capers and Olive
5. Dress the salads with Lemon Garlic Dressing
Vinaigrette 1 tbsp
Anchovy fillet 10 gm
Capers 1 tsp
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Olive black/stuffed olive 10 gm
Chopped garlic 2 cloves
Tuna in oil 1-2 tbsp
*Letuce as base
Garnish with:
- Basil leaf shredded- Hard boiled egg
Lemon Garlic Dressing
Olive oil 100 ml
Lemon juice 50 ml
Garlic - crushed 1-2 clove
Sugar 1 tsp
REMARKS:
Nicoise Salad (originityally from Provencal City of Nice) always includes thats speak of the sun-
kisses region of France ; Tomato, capers, olive and garlic. A typical recipe also includes tuna,
anchovy, egg and raw vegetables.
Recipe SheetName of recipe Waldorf Salad
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Celery - dice into bite size 80 gm 1. Core and dice the unpeeled apples (green andGreen apple dice into bite 2 nos Red). Combine apple into a small bowl with
bite size lemon juice.
Red Fuji Apple dice into 1 nos 2. Coarsely dice the celery.
bite size 3. Combine apple, celery and walnuts in a bowl with
Walnut toasted, peel and 15 gm mayonnaise
crush 4. Serve salad in lettuce
Salt and pepper To taste
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Mayonnaise enough to bind 3 tbsp
Lemon juice To taste
*Lettuce as base
Iceberg or romance
REMARKS:
A signature dish from the United States, Waldorf Salad was created at the beginning of the 20th
century by Chef at New Yorks world famous Waldorf-Astoria Hotel and proved so popular thatit rapidly became a staple in kitchen throughout American.
Recipe SheetName of recipe Potato Salad
No. of pax 3-4 pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Potato cooked and dice 400 gm 1. Mix the potato with the tartar sauce
Mayonnaise 100 gm 2. Season to taste, use lettuce as base
Gherkin - chopped 1 pcs
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Parsley - chopped 2 stalks
Onion - chopped 60 gm
Salt & black pepper
*Lettuce iceberg as base
Iceberg or Romance or
Coral lettuce
Garnish with:
Black olive, capers, pepper,
Tomato and etc
REMARKS:
Recipe SheetName of recipe Mushroom Salad
No. of pax 6-8 pax
Cooking time
Temperature
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Ingredient
Unit /
gram Method of cooking
Button Mushroom cut half 1 can Saute garlic with olive oil until fragrant then add all the
Fresh Mushroom cut half 1 pkt Mushroom, saute for few minutes more. Season with
Black Mushroom cut half 150 gm Salt & pepper and aromat.
Straw Mushroom cut half 1 canOlive oil 300 ml
Oregano To taste
Aromat powder To taste
Salt and black pepper To taste
Garlic - chopped 50 gm
Abalone Mushroom 2 pkt
REMARKS:
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Recipe SheetName of recipe Roasted Chicken Salad with Pasta
No. of pax 3-4 pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Macaroni - cooked 80 gm 1. Season the chicken breast with Cajun spices
Capsicum Red grilled and dice nos for an hour. Place in the oven and roast for
Capsicum Green grilled & dice nos 30-35 minutes.
2. Grill the capsicum on the char-boiled griller
Roasted chicken shredded until the skin is black. Then remove the skin,
- Chicken Breast slice and set aside. Ready to use.
- Cajun Spice 3. Mix all the vegetables together, add inVinaigrette, toss well.
Vinaigrette 3 tbsp
Salt & Pepper To taste
Lettuce base
Cucumber - slice
Tomato - slice
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REMARKS:
Recipe SheetName of recipe Caesar Salad
No. of pax 1-2 pax
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
White bread 4 slice 1. Cut bread into 1 cm cubes. Heat the oil into a pan
Olive oil 2 tbsp fry the bread until brown and crisp. Drain croutons
Parmesan Cheese 60 gm on absorbent paper.
Romance Lettuce 150 gm 2. Combine torn lettuce leaf with half of the croutons
Anchovy Fillet 2 pcs and half of the dressing. Mix well. Sprinkleremaining croutons, anchovy and cheese over
Salad, drizzle with remaining dressing.
Caesar Dressing:
Egg yolk 1 nos 1. Blend egg, garlic, lemon juice, mustard and
Garlic - crushed 1 clove anchovy until smooth, with food processor. Add in
Lemon juice 2 tbsp Olive oil and process until dressing thicken
Dijon Mustard tspAnchovy Fillet can
Olive oil 180 ml
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REMARKS:
Recipe SheetName of recipe Greek Salad
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Tomatoes - cube 250 gm 1. Mix all the ingredients together and season with
Cucumber - cube nos olive oil and lemon juice
Green Capsicum- cube 200 gm
Red Onion - cube 200 gm
Black Olive - cube 100 gm
Greek Fetta Cheese - cube 150 gm
Olive Oil 125 ml
Lemon Juice 65 ml
Fresh Oregano Herbs To taste
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REMARKS:
This salad is ideal with BBQ seafood and good with lamb skewers.
Recipe Sheet
Name of recipe Vietnamese Chicken SaladNo. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Oil for deep frying 1. Heat oil in pan, deep fry crackers until puffed
Prawn Cracker 20 gm 2. Combine chicken, onion, mint, and carrot in a bowl
Chicken Breast cooked drizzle with Chilli Lime Dressing, mix well.shredded 300 gm 3. Sprinkle coriander leaves over salad and serve with
White cabbage - julienne 250 gm prawn crackers.
Red Onion 1-2 nos
Carrot julienne 200 gm
Mint leaf 50 gm
Coriander leaf 2 tbsp
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Chilly Lime Dressing
Garlic crushed 3 cloves 1. Combine all ingredients together and mix well.
Red chilli chopped finely 1-2 nos 2. Season to taste
Rice Vinegar 1 tbsp
Lime juice 100 ml
Fish sauce 2 tbsp
Sugar 3 tsp
Local lettuce as base 200 gm
REMARKS:
Recipe SheetName of recipe Asian Tuna Salad
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Red Onion - sliced 1-2 nos 1. Break the tuna into pieces
Carrot julienne 200 gm 2. Combine all ingredients and dress with the dressing
Cabbage shredded 250 gm
Tuna in oil 2 can
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Dressing:
(mix all together)
Red Chilli chopped Combine all ingredients together and mix well.
finely 1-2 nos Season to taste.
Rice Vinegar 1 tbsp
Sugar 1 tsp
Local lettuce as base
REMARKS:
Recipe SheetName of recipe Coleslaw
No. of pax 4
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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White or Chinese cabbage 200 gm 1. Trim off the outside leaves of the cabbage.
Carrot 50 gm 2. Cut into quarters. Remove the centre stalk
Onion (optional) 25 gm 3. Wash the cabbage, shred finely and drain well.
Mayonnaise, natural yoghurt 4. Mix with a fine Julienne of raw carrot and
or fromage frais 125 ml shredded raw onion.
5. To lessen the harshness of the raw onion blanch
and refresh.
REMARKS:
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REMARKS:
.
Recipe SheetName of recipe Egg in Cocotte
No. of pax 4
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Egg 4 nos 1. Butter the appropriate number of egg cocottes
Butter 25 gm 2. Break an egg carefully into each and season.
Salt and pepper To taste 3. Place the cocottes in a saute pan containing 1 cm
Water.
4. Cover a tight-fitting lid, place on a fierce heat so
That the water boils rapidly.
5. Cook for 2-3 mins until the eggs are lightly set,
Then serve.
Variations include:
1.Half a minute before the cooking is completed, add 1
tsp of cream to each egg and complete the cooking.
2.When cooked add 1dsp of jus-lie to each egg.
3.Place diced cooked chicken mixed with cream in the
Bottom of the cocottes, break the eggs on top of the
chicken and cook
4.As above, using tomato concassee in place of chicken
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Egg cooked individually in cream or butter in a small
Ramekin.
REMARKS:
.
Recipe SheetName of recipe Egg Benedict
No. of pax 4
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Sandwich loaf - toasted 4 pcs 1. Same as American breakfast, poached egg with
Spinach saute with butter 300 gm water and vinegar
Poached egg 4 nos 2. Saute the spinach leaf with butter, set aside ready to
Ham 4 pcs use.
3. To prepare the egg Benedict, you need to toast the
bread, then top the egg with spinach or ham and
then place the poached on top. Finally top with
Hollandaise sauce.
Hollandaise Sauce 4. Bake in oven until the sauce turn golden brown
Egg yolk
Clarified butter
Mustard
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Seasoning
Lemon Juice/vunegar
REMARKS:
Recipe SheetName of recipe Egg Massala
No. of pax 4 pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Hard boiled egg - shelled 4 nos 1. Combine all ingredients except eggsMinced chicken 380 gm 2. Refer methods to Scotch Eggs
Garlic - chopped 5 cloves
Ginger - chopped pcs
Green chillies - chopped 1-2 nos
Meat curry powder To taste
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Salt To taste
Flour Coating
Beaten egg 2 nos
Bread crumbs 200 gm
-
-
REMARKS:
Change the chicken to Quail egg (15 nos)
Recipe SheetName of recipe Scotch Egg
No. of paxCooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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Hard boiled eggs - shelled 4 nos 1. Combine all ingredients except eggs
Minced chicken 380 gm 2. Completely cover the eggs with meat mixture, then
Garlic - chopped 5 cloves pass through flour, egg and breadcrumbs.
Mixed herbs 1-2 tsp 3. Deep fry eggs to a golden brown and cooked
L & P Sauce To taste through. Drain and cut into halves.
Salt To taste 4. Serve hot or cold
Flour Coating
Beaten egg 1-2 nos
Bread crumbs 200 gm
-
-
REMARKS:
.
Recipe SheetName of recipe Stuffed Egg
No. of pax
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Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Hard boiled egg - shelled 4 nos 1. Cut egg lengthwise and scoop out the yolk. PassSoft butter 30 nos The yolk through a sieve. Rinse the white in water.
Mayonnaise 2 tsp 2. Add the butter, mayonnaise and seasoning to taste,
Salt & pepper To taste Stir to a smooth mixture.
3. Fill the mixture into piping bag fitted with a star
Nozzle. Pipe rosettes into egg white.
4. Serve chilled on a bed of shredded lettuce and
Garnish with stuffed olive or black olive.
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REMARKS:
Recipe SheetName of recipe American Breakfast
No. of pax 1Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Toasted White Bread 1 pcs
Sausage 2 pcs
Turkey Breakfast 1 pcs
Egg* 1 noTomato 1 no
Baked beans 2 tbsp
*Sunny side up
Omellete
Scrambled egg
Poached egg
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REMARKS:
.
Recipe SheetName of recipe Boiled Eggs
No. of pax 2
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Eggs 1-2 Method 1
1. Place the eggs in cold water and bring to the boil.
2. Simmer for 2-2 mins, then remove from the
Water.
3. Serve at once in an egg cup.
Method 2
1. Plunge the eggs in boiling water, then reboil.
2. Simmer for 4-5 minutes.
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Note: boiled eggs are always served in the shell
REMARKS:
Recipe SheetName of recipe Plain Omelette
No. of pax 3
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Eggs 6 nos 1. Break the egg in a bowl and season with salt and
Salt & pepper To taste pepper
Unsalted butter 2. Beat well with a whisk until the egg yolk and white
Are thoroughly mixed.
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3. Heat the pan and add a dash of butter
4. Pour in the egg mixture and cook quickly moving
The mixture until lightly set.
5. Neaten the shape if necessary.
-
-
REMARKS:
.
Recipe SheetName of recipe Scramble Egg
No. of pax 3
Cooking time
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Temperature
Ingredient
Unit /
gram Method of cooking
Eggs 6 nos 1. Break the eggs in a bowl.
Fresh Milk 3 tbsp 2. Add milk, season and whisk well
Unsalted butter 50 gm 3. Melt 25 gm butter in the pan, add the egg mixture
Salt & pepper To taste and cook over a moderate heat.
4. Cook and stirring continuously until the eggs are
lightly cooked
5. Add seasoning
-
-
REMARKS:
.
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Recipe SheetName of recipe Fried Egg
No. of pax 3
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Eggs 6 nos 1. Heat oil/butter in frying pan
Oil/butter 3 tbsp 2. Carefully break the egg one by one
3. Cook gently until lightly set
-
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REMARKS:
.
Recipe Sheet
Name of recipe Poached EggNo. of pax 3
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Eggs 6 nos 1. Heat water with vinegar. Boil and simmer in
White vinegar 1 tbsp shallow pan. Carefully break the egg one by one.
Water 1 lit 2. Simmer until lightly set approx 2 -3 minToast 3 slices 3. Remove carefully with a perforated spoon into a
bowl of cold water.
4. Remove carefully with perforated spoon and
Arrange on the toast.
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-
REMARKS:
.
Recipe SheetName of recipe Oxtail Soup
No. of pax 5Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Oxtail 1 kg 1. Cut the oxtail into pieces
Onion 100 gm 2. Quickly fry in the oil until lightly brown
Garlic - chopped 50 gm 3. Add the dice onion, chopped garlic, carrot and
Carrot 50 gm celery and brown well
Celery 50 gm 4. Mix in the flour and cook to a brown rough over
Flour 50 gm gentle heat
Tomato Paste 20 gm 5. Cool slightly and mix in the tomato paste
Brown Stock 1.5 lit 6. Add in the brown stock, stir until boil and skim the
Dice Potatoes 100 gm scum
Bouquet Garni 7. add in the bouquet garni and season.
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-
-
REMARKS:
.
Recipe SheetName of recipe Cream of Mushroom Soup
No. of pax 1 lit
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Butter 100 gm 1. Melt the butter then add in the onion, saute until
Onion chopped fine 80 gm Fragrant, then add in the chopped mushroom.
Mushroom - chopped 200 gm 2. Continue to saute until mushroom turn soft, at this
Flour 80 gm time you can add in 1-2 pinch oregano herbs and
Hot Milk 50 ml Black pepper to taste and then add in the flour and
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Cream 50 gm mix well.
Parsley chopped (garnish) 3. Add in water, bring to boil, then simmer.
Water 1 lit 4. Season to taste; lastly add in cream or milk.
Garnish with chopped parsley or cream
-
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REMARKS:
.
Recipe SheetName of recipe Chicken ConsommeNo. of pax 2.5 lit
Cooking time
TemperatureUnit /
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Ingredient gram Method of cooking
Minced Chicken 600 gm 1. Mix the minced chicken with chopped mirepoix,
then add in the egg white, mix well
Mirepoix 2. Put the chicken mixture in the stock pot, then add
Onion chopped 150 gm in water or chicken stock, then bring to boil.
Carrot chopped 75 gm 3. To get color you can cut an onion into horizontal
Celery chopped 75 gm then burn the onion in the pan. Put the onion into
Leek Optional the soup.
4. Simmer for 1 hours, then sieve through a chinois
Bouquet Garni 5. Season to taste
Thyme To taste
Bay Leaf 2 nos
Parsley stalk 3 stalks
Celery stalk 2 stalks
Peppercorns 6 nos
Egg White 200 gm
Chicken Stock 2.5 lit
REMARKS:
.
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Recipe SheetName of recipe Onion Soup
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Onion yellow, sliced 500 gm 1. Saute onion in clarified butter over moderate heat.
Butter - clarified 50 gm Stir until golden brown, about 20-25 mins.
Chicken stock/beef stock 1.5 lit 2. add in stock and bouquet or sachet of spice.
3. Simmer the soup until cooked, about 20-25 mins
Bouquet garni 4. Adjust seasoning to taste. Serve hot
Parsley stem 3 stem
Bay leaf 1 noBlack peppercorn - crushed tsp *Onion Soup Gratinee
Dry thyme tsp Garnish with croutons, sprinkle with grated cheese,
Marjoram tsp And brown under salamander or boiler or bake in
Oregano tsp Moderate oven until lightly brown.
Salt & pepper To taste
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REMARKS:
.
Recipe SheetName of recipe Minestroni Soup
No. of pax
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Turkey ham 20 gm 1. Prepare all the ingredients. Heat the pot, melt the
Olive oil/corn oil 15 gm Butter and saute the onion until fragrant. Add in
Onion paysanne 100 gm the tomato paste until the paste is light brown.
Celery paysanne 60 gm 2. Then add in the stock or water followed by other
Carrot paysanne 60 gm Ingredients, except the cooked macaroni.Green pepper paysanne 60 gm 3. Bring to boil and simmer, season to taste.
Cabbage paysanne 60 gm 4. Before serving add in the cooked macaroni.
Garlic minced 2 cloves 5. Garnish with grated parmesan cheese
Tomato Concasse 120 gm
Chicken Stock 1 lit
Salt & pepper To taste
Chickenpeas (optional) 30 gm
Kidney bean 30 gmCooked macaroni 30 gm
Tomato paste 50 gm
Garnish:
Grated parmesan cheese
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REMARKS:
.
Recipe SheetName of recipe Corn and Crab Chowder
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Vegetable Oil 20 gm 1. Heat the oil in a heavy soup pot over a moderate
Onion yellow medium diced 70 gm Heat
Garlic - chopped 3 cloves 2. Add in the onion and garlic. Cook until tender
Flour 30 gm 3. Add in the flout to make a roux. Cook the roux
Fish/ Chicken stock 1 lit slowly for 5 min. slowly whisk the stock and
Potato medium diced 200 gm bring to boil
Bay leaf 2 nos 4. Make sure the liquid is smooth. Add in the wine
Basil leaf 100 gm (opt)
Corn kernel 150 gm 5. Add potato and bay leaf and simmer the potato
Crab meat/stick 150 gm until cooked.
Milk - hot 100 gm 6. Add in the corn kernel and shred basil. Return the
Cream - hot 80 gm Soup to simmer.
Salt & pepper To taste 7. Add the crab meat. Stir in hot milk and cream.
8. Season to tasteWine (opt)
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REMARKS:
.
Recipe SheetName of recipe Cream of Potato Soup
No. of pax 1 lit
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Butter 50 gm 1.. Heat soup pot. Sweat onion and leak
Onion - chunk 80 gm 2. Saute also the potato.
Leek - chunk 60 gm 3. Puree the above ingredients
Potato - chunk 400 gm 4. Cook with the stock
Milk/Cream 100 gm
Chicken stock/Water 800 ml
Garnish :
Crouton
Bread 1 sliceButter
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REMARKS:
.
Recipe SheetName of recipe Cream of Broccoli Soup
No. of paxCooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Broccoli 400 gm 1. Remove stem of broccoli, peel and cut into dice.
Butter/ vegetable oil 45 gm Reserve 80 of flowers for garnish.
2. Heat pot with butter/vegetable oil and saute (A)
Onion chopped ) 60 gm until fragrant about 5 minsCelery chopped) (A) 30 gm 3. Add in the flour and stir well until combined.
Leek chopped ) 30 gm stir flour till become blonde roux about 10 mins.
4. Add the stock whisking to work out any lump.
Chicken Stock 1 lit 5. Bring the soup to full boil, then reduce the heat.
6. Simmer the soup until smooth and thickened.
Flour 35 gm 7. Puree the soup in the blender, then strain the soup
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Heavy cream - hot 120 gm Using the chinoise.
8. Return the soup to a simmer, add the cream as
Salt & pepper To taster necessary for the correct flavour. Season with salt
and pepper.
*Cream of Asparagus replace the broccoli with anequal weight of asparagus, garnish with blanched
asparagus tip,
*Cream of Celery replace the broccoli with an equal
weight of celery. Garnish with blanched celery dice
*Cream of Pumpkin replace the broccoli with an
equal amount of pumpkin. Garnish with blanched
Pumpkin diced
*Cream of Carrot replace the broccoli with an equal
amount carrot. Garnish with blanched carrot diced.
*Cream of Potato replace broccoli with an equal
amount of potato. Garnish with blanched potato
diced
Recipe SheetName of recipe Puree of Green Pea Soup
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Ham diced (3 cs) 100 gm 1. Sweat the mirepoix in the oil until tender.
2. Add the ham and green pea. Bring to full boil.
Mirepoix: then simmer about 15-20 mins. Remove from
Onion 200 gm heat and discard the bouquet garni.
Carrot 100 gm 3. Puree the soup. Cool rapidly and refrigerate. the
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Celery 100 gm soup is ready to serve.
4. Serve soup with extra cook ham or bacon.
Green pea 150 gm
Bouquet Garni
Salt & pepper To taste
Stock/water 1 lit
Ham diced & cooked 100 gm
REMARKS:
.
Recipe Sheet
Name of recipe Tomato SoupNo. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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Fresh tomato 150 gm 1. Melt the butter and saute onion, carrot, celery, leek,
Celery - sliced 50 gm tomato paste, fresh tomato till soft.
Leek - sliced 50 gm 2. Add in the flour and make roux. Add the stock.
Carrot - diced 50 gm 3. Simmer the soup and stir gently. Let cool.
Onion - diced 100 gm 4. Blend the soup and adjust seasoning
Tomato paste 100 gm 5. Garnish with a drop of cream and croutons.
Bouquet garni
Stock veggie / Chicken 1.5 lit
Flour 50 gm
Butter 50 gm
GarnishBread Crouton 1 slice Cut the bread into 1 cm cube and fried in butter
REMARKS:
.
Recipe SheetName of recipe Cream of Mushroom Soup (2)
No. of pax 5 portions
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Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Oyster Mushroom 250 gm 1. Heat butter in pan, sweat the sliced onion, leek andButton Mushroom 150 gm Celery. Then add the potatoes
Dry Mushroom 50 gm 2. Gently heat till softened
Celery 50 gm 3. Remove from heat and let cool slightly
Onion 50 gm 4. Gradually mix in the hot stock, stir to boil
Leek 50 gm 5. Add the well washed, chopped mushroom, bouquet
Potatoes 100 gm Garni and season.
6. Remove the bouquet garni and blend
Bouquet Garni 7. Reboil, correct the seasoning and consistency.
8. Finally add the cream
Chicken stock 1 litButter 50 gm
Cream 200 ml
REMARKS:
.
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REMARKS:
.
Recipe SheetName of recipe Cream of Vegetable Soup
No. of pax 5 portions
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Cauliflower 60 gm 1. Peel, wash and cut all the vegetable and cook with
Carrot 60 gm butter
Leek 60 gm
Celery 60 gm
Potatoes 100 gm
Chicken stock 1 lit
Butter 50 gm
Cream 60 gm
Bouquet garni
Salt & pepper To taste
Garnish:
Slice bread croutons
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REMARKS:
.
Recipe SheetName of recipe Fresh Egg Pasta Dough (1)
No. of pax
Cooking time
Temperature
Ingredient
Unit / gram
Method of cooking
Strong Flour 400 gm 1. Sieve the flour and salt, shape into a well. Pour
Egg - beaten 4 medium The beaten eggs into the well.
Olive oil as required 1 tbsp approx. 2. Gradually incorporate the flour and only add
Oil to adjust to required consistency. The
Amount of oil will vary according to the type
Of flour and the size of the eggs used.
3. Pull and knead the dough until it is of a smooth
Elastic consistency.
4. Cover the dough with a dampened cloth and
Allow to rest in a cool place for 30 mins.
5. Roll the dough on a well-floured surface to a
Thickness of mm, or use a pasta rolling
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Machine.
6. Trim the sides and cut the dough as required
A large knife.
Note:
If using a pasta rolling machine, divide the dough
into three or four pieces. Pass each section by
hand through the machine, turning the rollers by
the other hand. Repeat this five or six times,
adjusting the rollers each time to make the pasta
thinner.
REMARKS:Fresh egg pasta requires less cooking time than dried pasta. When cooking fresh pasta, the
addition of few drops of olive oil in the water will help prevent the pasta pieces from sticking
together. Fresh egg pasta not for immediate use must be stored in a cool, dry place. If fresh eggpasta is to be stored, it should be allowed to dry, then kept in clean, dry container or bowl in a
cool dry store.
Recipe SheetName of recipe Pasta A la Carbonara Basic Sauce for Pasta
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Spaghetti As desired 1. Heat oil/butter in a sauce pan, add in the ham
Saute for 3-4 min suntil the ham is crispy. add
Basic Bechamel 1 recipe The cooked spaghetti and saute until the
Spaghetti is very hot.
2. Scoop prepared cream sauce & pour over the
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The pasta. Add salt and pepper to taste.
Butter / oil 3. Serve the spaghetti immediately on heated
Bacon / Ham 200 gm Plates, sprinkle with chopped parsley and
Salt / Pepper To taste additional parmesan as desired.
Chopped Parsley As desired
Parmesan Cheese 30 gm
Smoked Chicken- cube/sliced pkt (if you wish to add filling for paste, you can sautesaute the ingredients until cooked before adding
In the blanched pasta)
REMARKS:
.
Recipe SheetName of recipe Tomato Coulis Basic Sauce for Pasta
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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Olive oil 25 gm 1. Heat up the oil, saute onion, garlic until fragrant.
Minced Onion 80 gm 2. Add the tomato puree and cook until lightly brown
Minced Garlic 10 gm 3. Add the tomato concasse, chicken stock, basil, bay
Tomato Puree 80 gm leaf and thyme and SIMMER for 20 mins.
Tomato Concasse 400 gm 4. Remove and discard the herbs and season with
Chicken Stock 350 ml salt and pepper.Basil fresh 1 spig
Thyme fresh spig
Bay leaf 1 pc
Salt & pepper To taste
REMARKS:
.
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Recipe SheetName of recipe Chicken Bolognaise Basic Sauce for Paste
No. of pax
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Oil 100 ml 1. Heat up the pan with oil, saute mirepoix until
Onion chopped 200 ml fragrant, then add in the tomato paste. Saute for a
Celery chopped 200 ml few seconds, next add the herbs, then the flour.
Carrot chopped 200 ml 2. Add the minced chicken, saute until the chicken is
Garlic chopped 50 gm Cooked, then add in the tomato pronto and water.
Tomato paste 100 gm 3. SIMMER for 35 mins and adjust seasoning.
Tomato pronto 600 gm
Tomato chopped 600 gm( to prepare beef bolognaise, change minced chicken to
Herbs: minced beef)
Oregano A pinch
Basil A pinch
Bay leaf 1 pc
Flour 100 gm
Water 1 lit
Minced chicken 600 gm
REMARKS:
.
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Recipe SheetName of recipe Salsa Fresca Basic Sauce of Pasta
No. of paxCooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Tomato seeded & diced 150 gm 1. Combine all the ingredients. Adjust seasoning with
Onion minced 40 gm Salt & pepper.
Green pepper diced 40 gm 2. Use immediately or hold under refrigerator
Garlic minced 5 gmCilantro/Coriander 5 gm
Origano fresh, chopped 3 gm
Lime juice 20 ml
Jalapeno seeded, chopped 3 gm
Olive oil 10 gm
Salt & pepper To taste
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REMARKS:
Salsas are made from uncooked fruits and vegetables. They often include an acid, such as citrus
Juice, vinegar or wine, to add shape flavour. Spices, chilli and herbs are sometimes add to givethe sauce extra flavour.
Recipe SheetName of recipe Lasagna
No. of pax
Cooking timeTemperature
Ingredient
Unit /
gram Method of cooking
Lasagne Sheets 1 pkt 1. Boil lasagne sheet in boiling water
Bechamel Sauce 1 port 2. Drain off the water when it is soft.
Bolognaise Sauce 1 port 3. Line in the tray, then top with the bolognaise
Parmesan Cheese 200 gm sauce for a layer, then follow by the bchamel
Mozzarella Cheese 300 gm sauce. Then top up with the lasagne sheet again.4. Continue to make 3 layers.
5. Finally bake for 20 mins at 4000F
Bechamel Sauce:
Milk Bring the milk to the boil with the onion cloute.Onion cloute Discard the onion cloute add in the roux. Season to
Nutmeg powder taste.
Salt & pepper
Roux (Butter +Flour 100 gm
each)
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REMARKS:
.
Recipe SheetName of recipe Fresh Egg Pasta Dough (2)
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Pasta flour 700 gm 1. Place all the ingredients in a food processor and
Whole eggs 4 nos Mix quickly until a wet crumb mix appears, this
Egg yolks 12 nos Should take no more than 30-45 secs.
2. Tip the mix out on a clean surface, this is where the
working of the pasta begins.
3. The pasta dough may feel wet at this stage,
However the working of the gluten will take the
Moisture back in to the dry mass, leaving a velvety
Smooth finish that is malleable and easy to work,
Most of this process should be carried out using a
Pasta machine.
4. Rest the dough for 30 mins and then it is ready to
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use.
REMARKS:
.
Recipe SheetName of recipe Egg Pasta Variations
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
Spinach Pasta Add 75-100 gm cooked, finely pureed, ,squeezed dry incheese cloth. Adjust the dough with additional flour as
required
Tomato Pasta Saute 85 gm tomato puree until reduce and dry. Cool &
Add about 2 Tbsp to the dough. Adjust consistency.
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Whole wheat Pasta Use half whole wheat and half white flour
Herbs Pasta Add 60-85 gm chopped fresh herbs to the dough, adjust
consistency
Red pepper Pasta Saute 170 gm puree roasted red pepper until reduced &
Dry. Cool and add to the dough. Adjust consistency
Pumpkin, Carrot & Beetroot Saute 170 gm pureed pumpkin, Carrot and Beetroot
Pasta Until reduced and dry. Cool and add to the dough.
Adjust consistency.
Other flavours:
Saffron and Black Ink from
Squid.
REMARKS:
.
Recipe SheetName of recipe Ravioli with Tomato Coulis and Salsa Fresca
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingTurkey Bacon /ham 50 gm 1. To make filling, combine all filling and blend
Cooked Rice (optional) 30 gm Until a smooth, blend well. Remove filling from the
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Mince Jalapeno pepper 1 tsp Food processor and chill.
Mince Garlic 1 tsp 2. Roll pasta into thin sheet and cut the sheets into
Mince Oregano 1 tsp Circles or square
Cider Vinegar 5 ml 3. Brush the pasta circle lightly with water. Place 1 tsp
Chilly Powder To taste Filling on the pasta circle or square. Fold the circle
Cayenne Pepper To taste In half and press the edges with the folk to seal.
Minced Chicken 150 gm 4. Bring a large pot of salted water to boil, put in the
ravioli to boil. Simmer for about 5 mins. Remove
the ravioli with spider or slotted spoon and drain to
remove excess water
5. Pool coulis on heated plate. Place the ravioli on the
Coulis and garnish with salsa & serve.
Chicken Filling
Minced chicken 100 gm 1. Saute chicken, smoked chicken onion, garlic and
Smoked chicken 100 gm Nutmeg powder. Then leave to cool.
Onion 60 gm 2. After it is cool, add in the egg, mixed herbs, cream
Garlic 2 cloves cheese until combine
Parmesan cheese 50 gm
Nutmeg powder 1 pinch
Egg 1 no
Mix herb tsp
Cream cheese 100 gm
REMARKS:
.
Recipe SheetName of recipe Tomato Napolitana Sauce (Seafood)
No. of pax
Cooking time
TemperatureUnit /
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Ingredient gram Method of cookingOil 100 gm 1. Heat up the pan saute onion & garlic until
Onion - chopped 200 gm Fragrant
Celery cube 200 gm 2. Then add in the celery and carrot for 5 mins
Carrot - cube 200 gm 3. Later put in tomato paste and flour. Saute for a
Garlic - chopped 50 gm While to reduce the acidity of tomato paste.
Tomato paste 200 gm 4. Then add in the pronto and chopped tomato, follow
Tomato pronto 600 gm By the water.
Tomato - chopped 600 gm 5. Season it with oregano, basil & bay leaf
Oregano To taste 6. Add the cream and stir.
Basil 1 nos 7. Cook for 30 mins until the sauce is slightly
Bay leaf 1 nos thickened and season to taste.
Flour 100 gm
Water 1.5 lit
Condiments:
Prawn 40/50 1 kg
Squid - clean 600 gm
Dory fish 1 kg
Filament stick 1 pkt
Half shell mussel pkt
Cream 200 ml (to make it taste hot and spicy may add chilli flakes,
Tabasco To taste Chilli powder, Tabasco or fresh red chilly)
Chilly flake (optional)
REMARKS:
.
Recipe SheetName of recipe Linguine Marinara
No. of pax
Cooking time
TemperatureUnit /
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Ingredient gram Method of cookingOlve oil 8 tbsp
Lemon rind- grated 2
Parsley leaf A bunch
Garlic 2 cloves
Red onion - chopped 1
Carrots 2
Celery stick - chopped
Fish stock 600 ml
Tinned chopped tomato 1 tin
Mussels - cleaned
Peeled prawn
Squid
Dried liguine 400 gm
REMARKS:
.
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Recipe SheetName of recipe Onion Ring
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingBig Yellow Onion (400gm) 4 nos 1. Peel and wash onion
Milk 300 ml 2. Cut in 2mm thick, slice against the grain. separate
Flour 300 gm Into ring.
Salt & pepper To taste 3. Pass through milk and seasons flour
Baking bowder tsp 4. Deep fried in hot oil. Drain well season to taste
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REMARKS:
.
Recipe SheetName of recipe Ratatouille (Stewed Vegetables served with Pan
Cake & Cheese Sauce
No. of pax 4 paxCooking time
Temperature
Ingredient
Unit /
gram Method of cookingAubergine - cubed 200 gm 1. Heat up the pan over medium heat, add onion &
Tomato deseed, diced 150 ml Saute until fragrant.
Oil 50 ml 2. Add garlic then add the tomato paste and cook over
Onion - sliced 50 gm Medium heat until it turns deeper in color and give
Garlic - chopped 1 clove Sweet aromat about 1 min.Red pepper - triangle 100 gm 3. Add the rest of the vegetables and cook until they
Green pepper - triangle 100 gm turn soft.
Yellow capsicum - triangle 50 gm 4. Add small amount of stock or water to stew the
Zucchini green - diced 200 gm Vegetables. They should be moist but not soupy
Parsley - chopped 1 tsp 5. Adjust seasoning and add herbs
Salt & pepper To taste
Chicken stock/Water Some
Tomato paste: 1 tbsp
Pan Cake Batter:
Plain flour 134 gm
Salt 3 to taste
Sugar 36 gm
Sodium bicarbonate tsp
Baking Powder tsp
Fresh milk 100 gm
Egg 1 nos
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Butter melted 1 tbsp
Corn Oil 1 tbsp
Cheese Sauce:
Milk 350 ml
Roux (butter 30g, flour 50g) 100 gm
Onion stuffed with clove 1 nos
Parmesan cheese 30 gm
Egg yolk 1 no
Salt & pepper To taste
Recipe Sheet
Name of recipe Stuffed Tomato with DuxeleNo. of pax 6
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingTomato whole medium-size 6 nos 1. Cut the top of tomatoes & remove the seed,
(500 gm) set aside ready to use.
Shallots - chopped 80 gm 2. In a saute pan, saute the shallots until fragrant then
Button mushroom- chopped 1 can Add in the mushroom, season to taste.
Butter 1 tbsp 3. Scope the mushroom mixture into the tomatoes
Salt & pepper To taste Sprinkle with parmesan cheese and chopped
Parsley - chopped 50 gm Parsley.& grated mozzarella cheese.
Parmesan cheese 50 gm 4. Place under the broiler and broil until browned and
Mozzarella cheese - grated 30 gm Tomatoes are tender
Fresh mushroom 300 gm
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REMARKS:
.
Recipe SheetName of recipe Glazed Carrot
No. of pax 4 pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingButter 35 gm 1. Melt the butter in a saute pan and add the carrot
Carrot oblique cut 400 gm 2. Cover the carrot and lightly sweat the carrot about
Sugar To taste 2-3 mins
White pepper powder To taste 3. Add the sugar, salt & pepper, then add the stock
Chicken/Vegetable stick 150 ml 4. Cover the pan and cook over low heat until the
Carrot almost done about 5 mins
5. Remove the cover and continue to simmer until the
Cooking liquid reduce to a glaze, about 2-3 mins
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REMARKS:
.
Recipe SheetName of recipe Mediterranean Vegetables served with pan fried
Fish Fillet
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingBrinjal sliced 2mm (350g) 2 nos Vegetables
Tomatoes seed removed 5 nos 1. Brush hot skillet with butter, pan grill tomato and
Mozaarella cheese - grated 150 gm Egg plant until cooked. Set aside ready to use. Toss
Coriander leaf 80 gm Cheese, black olive & egg plant
Olive sliced
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Vinaigrette:
Olive oil 100 ml Whisk vinegar, honey and oil together to make an
Balsamic vinegar 35 ml Emulsion. Season with salt & pepper. Toss with
Honey 2 tbsp Mediterranean vegetables.
Salt & pepper To taste
Butter 1 pc
Dory fish 2 kg Marinate fish with salt & pepper. Coat with flour and
Salt &n pepper To taste Pan fry till lightly brown.
Flour for coating 100 gm
REMARKS:
.
Recipe SheetName of recipe Buttered Zucchini
No. of pax 4
Cooking timeTemperature
Ingredient
Unit /
gram Method of cookingZucchini green (300g) 2 nos 1. Slice the zucchini 10mm slice
Vegetable oil 20 ml 2. Heat oil in pan over medium heat
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Salt & pepper To taste 3. Season the zucchini with salt &n pepper and dip
Batter (see recipe) Them into the batter to coat both sides evenly.
Carefully lay the zucchini on the hot pan. Pan fried
Until lightly browned. Turn and complete the
Second side.
Batter (1)
Flour 140 gm 1. Whisk the flour and baking powder, add the egg
Baking powder 20 gm yolk and milk all at once, and whisk until combined
Egg 1 nos Batter should resembled pan cake mixture, smooth
Milk 100 ml And fluffy. Keep chilled until ready to use.
Corn flour 40 gm 2. Simultaneously, whip the reserved egg white to soft
peak. Fold the white into the batter and use at once.
Batter (2)Hup long flour 150 gm
Water 100 ml
Egg 1 no
REMARKS:
.
Recipe SheetName of recipe Corn Fritters
No. of pax 6 portions
Cooking time
Temperature
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Ingredient
Unit /
gram Method of cookingCorn kernel 350 gm 1. Blend flour, sugar, salt & pepper in a mixing
Flour 120 gm bowl and make a well in the centre. Blend the corn,
Sugar 30 gm egg and cheese separately and add them to the
Salt & pepper To taste flour mixture all at once. Stir until smooth batter
Grated cheddar Cheese 30 gm forms.Cooking oil 2. Heat up the pan with oil and pan fried until both
Turn golden brown. Season to taste, serve hot.
REMARKS:
.
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Recipe SheetName of recipe Crispy Kang Kong/Spinach
No. of pax 4 portions
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Flour 200 gm 1. Clean & wash the kang kong and dry with the
Egg 1 no cheese cloth. Plug up the leaves as only the leaves
Aji To taste are required.
Water Some 2. Mix the flour with aji, egg and water to form a
Batter. Coat kang kong with batter.
Kang kong 600 gm 3. Heat up the oil in a pan, deep fry the kang kong till
Cooking oil Crispy.
4. Serve hot with Thai Chilli Sauce
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REMARKS:
.
Recipe SheetName of recipe Cauliflower Au Gratin or Cauliflower Mornay
No. of pax 4
Cooking timeTemperature
Ingredient
Unit /
gram Method of cookingCauliflower 500 gm 1. Cut the cauliflower into flower, then blanch in hot
Water until cook.
2. Place cooked vegetables into greased tray or bowl,
Then coat vegetables with mornay sauce.
3. Sprinkle with parmesan cheese.4. Brown under the salamander and serve.
Mornay sauce/Cheese sauce Bchamel saucem Mornay sauce
Bechamel Boil the milk with onion clove, season with nutmeg
Milk 400 ml Powder, salt & pepper. Lastly add in some cheese.
Onion cloute 1 pc Ready to use.
Nutmeg powder To taste
Parmesan cheese 3 tbsp
Salt & pepper To taste
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REMARKS:
.
Recipe SheetName of recipe Kerabu Manggo
No. of pax 6
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingGreen mango - julienne 5 nos Mix all the ingredients and season with the seasoning.
Onion red julienne 2 nos
Chilli padi sliced 10 gm
Peanut toasted & ground 2 tbsp
Dry prawn toasted/ground 50 gm
Fish sauce 1.5 tbsp
Aji 1 tsp
Sugar 4 tsp
(All the above ingredientsSeason to taste)
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REMARKS:
.
Recipe Sheet
Name of recipe Braised Sour Red CabbageNo. of pax 6
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingOnion yellow julienne 2 nos Saute onion with oil until fragrant, add in red cabbage,
Red cabbage julienne 500 gm Stir until soft then add in green apple. Season with
Green apple peeled/grated 4 nos Vinegar and honey.
Vinegar To taste
Honey To taste
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REMARKS:
.
Recipe SheetName of recipe Confic Onion/Garlic
No. of pax 24
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingOlive oil 300 ml 1. Place all ingredients in a medium size saucepan
Button onion/Shallots 200 gm Heat gently to approx 650C and cook for 45 mins or
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Fresh bay leaf Some Until onion tender.
Garlic cloves split Some 2. Do not allow oil to reach high temperature as onion
Fresh thyme Some will deep fry.
REMARKS:
.
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Recipe SheetName of recipe Cauliflower & Lentil Curry
No. of pax 4
Cooking time
Temperature
IngredientUnit /gram Method of cooking
Lentil (dhal) 125 gm 1. Boil dhal/lentil with water until cooked or tender.
Onion red chopped 200 gm Drain.
Butter/Ghee 60 gm 2. Saute onion until fragrant with butter/ghee until
Chilli powder 20 gm Soft. Add spices & coconut & cook gently, stirring
Tumeric 20 gm For 3 mins
Curry powder 20 gm 3. Add the cauliflower, salt lentil/dhal, and some
Coconut milk 60 gm Water, cook them until soft or tender. Stir in lemon
Cauliflower flower cut 500 gm Juice. Season to taste.
Salt To taste 4. Served as a main course with rice or poppadomsLeon juice 1 no
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REMARKS:
.
Recipe SheetName of recipe Chinese Style Stir Fry Vegetables
No. of pax 4
Cooking timeTemperature
Ingredient
Unit /
gram Method of cookingButton Mushroom 1 can 1. Clean wash and cut all the vegetables. Blanch all
Carrot batonate 150 gm ` the green vegetables and refresh in cold water.
Celery batonate 150 gm 2. Heat the oil in wok or frying pan, then saute the
Cauliflower flowers 200 gm garlic & ginger until fragrant then add in all the
Brocolli flowers 200 gm vegetables.
French beans baton 100 gm 3. Fry and stir continuously until all the vegetables
Red pepper sliced 100 gm are tender and cooked. Adjust seasoning and serve
Green pepper sliced 100 gm immediately.
Baby corn half 1 pkt
Ginger grated 10 gm
Soy sauce To taste
Salt & pepper To taste
Oyster sauced To taste
Garlic - chopped 50 gm
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REMARKS:
.
Recipe SheetName of recipe Grilled Vegetables / Roasted Vegetables
No. of pax 4
Cooking time
Temperature
Ingredient
Unit /
gram Method of cookingAubergine 200 gm 1. Cut the zucchini and aubergine into 5mm round
Zucchini Green 300 gm Cut each pepper in half, deseeded and cut into 2.
Zucchini Yellow 300 gm 2. Skin the tomato and cut into half, and deseeded.Red pepper Green 200 gm 3. Marinate the vegetables with prepared marinate,
Red Pepper Yellow 200 gm Then cover and leave for at least 30 mins or over
Tomato (300g) 2 nos Night.
Seasoning 4. Grill zucchini and aubergine for 2 mins and pepper
Balsamic Vinegar 2 tbsp For 4 mins.
5. Season lightly, and place on suitable serving dishes
6. Sprinkle with balsamic vinegar.
Marinate:
Olive oil 2 tbsp Roasted Vegetables:
Garlic chopped 20 gm 1. Place all the vegetables into a suitable roasting dish
Fresh thyme 1 tsp Sprinkle with olive oil and balsamic vinegar.
Fresh Basil 1 tsp 2. Season lightly with sea salt & pepper.
Fresh Rosemary 1 tsp 3. Sprinkle with rosemary and basil.
4. Place in a pre-heated oven at 1800C for 15 mins.
5. Serve immediately
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REMARKS:
.* Other vegetables that can be included are celery, fennel, asparagus. It is advisable to blanch in
boiling water for 30-60 seconds, refresh, drain before marinating and grilled.
Recipe SheetName of recipe
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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REMARKS:
.
Recipe SheetName of recipe
No. of pax
Cooking time
Temperature
Ingredient
Unit /
gram Method of cooking
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