vegetables and sweat. Season place a lid on the top and continue to sweat. 2. Add the garlic and tomato paste and sweat. Add the mixed herbs. 3. Add the stock and bring to boil. Skim as required, then reduce to a simmer. Place a lid on top and simmer for 10 minutes. Add the bouquet garni and simmer for further 10 minutes. 4. Add the cauliflower, beans, peas and tomato. Simmer for a further 10 minutes. 5. Add the spaghetti pieces and heat through. Remove the bouquet garni and adjust the seasoning. R E C I P E C A R D
Jennica Abbygale T. Inovejas 12240 Recipe Name: Ham and Tomato Omelette Key Ingredient: Ham, Tomato and Eggs Key Skills: Slicing, whisking and cooking Preparation Time: 3 mins. Cooking Time: 5 mins. Equipment Needs: Non-stick pan, whisk and bowl Yield: 2 Quantity 50g Ham 50g Tomato 6 Eggs 60g Butter Salt Pepper Method Preparation Steps 1. Heat a non-stick pan or seasoned cast iron pan, add the butter and heat almost to smoking point. 2. Pour the egg mixture and using a fork move through the pan. Once it starts to set, remove from the heat and spread out. Place the ham and tomatoes in the middle and fold up to form a cigar shape. 3. The omelette should have no or little color, no creases and be soft in the center. R E C I P E C A R D
Jennica Abbygale T. Inovejas 12240 Recipe Name: Fish Meuniere Style Key Ingredient: Fish Key Skills: Filleting a fish Preparation Time: 10 mins. Cooking Time: 5 mins. Equipment Needs: Cooking pan and baking paper Yield: 2 Quantity 600g Fish Salt Pepper 150g Lemon 5g Parsley 30g Flour 30ml Vegetable Oil 30g Butter Method Preparation Steps 1. Heat oil and half the butter in a pan. Place the fish presentation side down and cook for 2 mins., until slightly browned. Turn over and cook for a further 2 mins., until cooked through. R E C I P E C A R D
Jennica Abbygale T. Inovejas 12240 Recipe Name: Poached Chicken Breast in Tarragon Sauce Key Ingredient: Chicken Breast Key Skills: Flambéing and baking Preparation Time: 10 mins. Cooking Time: 15 mins. Equipment Needs: Cooking pan and baking paper Yield: 2 Quantity 300g Chicken supreme 30g Onion 5g Tarragon 40g Butter 40ml Sherry 50ml Cream Salt pepper Method Preparation Steps 1. Saute the onion in half the butter. 2. Add ½ of the sherry and ½ of the cream. 3. Place the chicken into the pan. Cover with a cartouche and bring to boil. 4. Place into the oven and poach at 150 degree Celsius for 5-7 minutes, until cooked through. 5. Remove the chicken from the pan and put aside, covered with the cartouche to keep it warm. 6. Reheat the sauce and add the remaining sherry and cream. Reduce until the liquid forms’ bubbles. 7. Mount the sauce with the butter. Adjust the seasoning and the tarragon. R E C I P E C A R D
Jennica Abbygale T. Inovejas 12240 Recipe Name: Pont Neuf Chips Key Ingredient: potato Key Skills: Cutting and Frying Preparation Time: 5 mins.
- Summer '20
- Egg dishes, Boiled egg, Jennica Abbygale T. Inovejas