Ingredients 100ml extra virgin olive oil 1 onion

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Ingredients 100ml extra virgin olive oil 1 onion, sliced 1 clove garlic, peeled 1 dried red chilli 1 (200g) piece ham 1 tablespoon paprika 1 tablespoon plain flour 5 tomatoes, peeled and cut into wedges 1 teaspoon salt 1 teaspoon sugar 2-4 tablespoons dry red wine extra virgin olive oil, for frying 4 large potatoes, peeled and cut into chunks salt, to taste Instructions 1. Tomato Sauce: In a large saucepan heat the olive oil. Add the onion, garlic, chilli and the piece of ham. Cook while stirring constantly for 10 minutes. Add the paprika and flour. Stir and cook for a minute ensuring the flour does not burn. Add the tomatoes, salt and sugar. Bring to the boil then reduce the heat and cover. Let simmer for 10 minutes 2. Remove the ham from the tomato mixture and set aside for another use. Add the wine to the tomato mixture. Using an immersion blender, puree the tomato mixture until smooth. Set tomato sauce aside until ready to serve. 3. Potatoes: Heat extra virgin olive oil in a large saucepan or deep fryer until hot but not smoking, about 180 degrees C. Add the potatoes and deep fry until golden brown. Remove from the oil then drain on a plate lined with paper towel. 4. Salt the potatoes to taste. Serve immediately with sauce drizzled over top.
AVOCADOS TAPAS Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4 Method – Baking, Deep Frying Garnish & Dip – Spring Onions, Mayonnaise Equipment used – Bowl, Knife, Pots, Pans, Chopping Boards Ingredients 400g tin tuna in water, drained 1 tablespoon mayonnaise 3 spring onions, thinly sliced, plus additional for garnish 1/2 red capsicum, chopped 1 dash balsamic vinegar black pepper to taste 1 pinch garlic salt/plain salt, or to taste 2 ripe avocados, halved, stoned removed Instructions
1. Stir together tuna, mayonnaise, spring onions, capsicum and balsamic vinegar in a bowl. Season with pepper and salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. SERVICE VESSEL or KITCHEN WARE USED
SERVICE VESSEL or KITCHEN WARE USED
SERVICE VESSEL or KITCHEN WARE USED
SERVICE VESSEL or KITCHEN WARE USED
LAYOUT FOR BUFFET TABLE BUFFET
2. Choose 5 different salads from each of the following categories: o Classical o Modern o Cold o Warm o Fruit a. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used. b. List the garnishes to be used and the service vessels for presentation.
A) Classical Salad – Cobb Salad COBB SALAD Prep Time: 10 minutes Cook Time: 9minutes Total Time: 19 minutes Servings: 4 Method – Baking(Bacon), Pan Frying(Chicken Breast) Garnish & Dressing – Chopped Chives, Mustard Vinegar Dressing Equipment used – Bowl, Chopping Board, Knives
Ingredients 1/3 c. red wine vinegar 1 tbsp. Dijon mustard 2/3 c. olive oil kosher salt Freshly ground black pepper 1 head romaine lettuce, coarsely chopped 4 hard-boiled eggs, peeled and quartered 12 oz. cooked chicken, diced 8 slices bacon, cooked and crumbled 1 avocado, thinly sliced 4 oz. crumbled blue cheese 5 oz. cherry tomatoes, halved

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