Each side then slice into thick strips mix the lemon

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each side, then slice into thick strips Mix the lemon juice, capers, dried herbs and olive oil and season. 2- Rocket And Parmesan Salad Ingredients: Rocket 100g Shaved Parmesan 30g Aged balsamic vinegar 10mL Extra virgin olive oil 20mL How to make it: ruda atter
SIT Version 1.1 9 of 15 ©AILFE June 2019
Season the rocket with salt and pepper Mix in the shaved Parmesan Drizzle with vinegar and oil 3- Caesar Salad Ingredients: Cos lettuce 0.25 Bacon 15g Garlic 2.5g Bread slice 0.5 Eggs 1 Caesar dressing 100mL Olive oil 25mL Anchovy fillets 4 Shaved Parmesan 7.5g How to make it: Clean and separate the cos leaves and refresh in a colander Chop the bacon. Slice the anchovies. Peel and crush the garlic. Dice the bread Poach the eggs and refresh Prepare the Caesar dressing Fry the bacon and garlic in the olive oil, remove Add the diced bread and fry for croutons Place the heart leaves onto chilled plates Tear the remaining leaves into bite-size pieces, pat dry and place into a bowl. Pour the dressing over and combine until lightly coated Add some fried croûtons, bacon and anchovy fillets. Toss through and place onto the plates Finish with the remaining bacon, Parmesan, croutons, poached egg and anchovy fillets b. List the garnishes to be used and the service vessels for presentation.
SIT Version 1.1 10 of 15 ©AILFE June 2019
3. Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)
How to make it:
SIT Version 1.1 11 of 15 ©AILFE June 2019
Separate the egg and put aside the white Blend the yogurt, brie, mustard, egg yolk and vinegar until smooth Slowly add the oil while blending. Add the chopped parsley, adjust the seasoning and blend briefly. Macadamia Nut Dressing Macadamia nuts 400g Seeded mustard 100g Wine vinegar 400mL Olive oil 600mL Macadamia nut oil 600mL How to make it: Crush the macadamia nuts Whisk the mustard, nuts and vinegar and incorporate the oils slowly. Season to taste For large amounts, place all the ingredients into a blender and mix

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