Step 3 heat remaining oil and add ginger chilli and

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Step 3 Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions. Standard Recipe Card
Name of dish: vegetable frittata portion nos: Reference source: portion size: 8 Portion cost: $2.87 Sale price at: (% food cost) Commodities Item specification Weight kg/l/unit Cost per kg/l/unit Actual cost Melted butter To grease 0.20 3.20 Orange sweet potato Peeled, thinly sliced 1 (400g) 1.75 1.75 eggplants cut into 1cm- thick slices 2 5.9 2.95 Green zucchini Thinly sliced 3 (300g) 3.09 1.03 Olive oil 60ml( ¼ cup) 0.60 7 cheddar Coarsely grated 80g (1 cup) 4.50 4 eggs Lightly whisked 6 2.52 5 Cream thickened 300ml 2.60 2.60 fresh continental parsley Finely chopped 2 tablespoons 1 1.50 Black pepper Salt flakes and freshly ground 0.38 3.75 cheddar coarsely grated 25 g( 1 cup) 0.4 4 Total Cost 36.78 Portion Cost $22.94
Method: Step 1 Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter to lightly grease. Step 2 Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 10 minutes or until tender. Set aside to cool. Step 3 Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini. Step 4 Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar. Step 5 Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve. Low-fat dessert
Standard Recipe Card Name of dish: rockmelon sorbet portion nos: Reference source: portion size: 4 Portion cost: $1.58 Sale price at: $13 (% food cost) Commodities Item specification Weight kg/l/unit Cost per kg/l/unit Actual cost lemongrass 1 stick 0.44 3.50 Caster sugar ¾ cup 0.75 2.50 water 1 cup 0.10 0.10 Small rockmelon Peeled, chopped 1 3.23 3.23 Rockmelon wedges To serve 1.90 3.23 Total Cost 12.56 Portion Cost 6.32
Method: Step 1 Trim ends of lemongrass and remove outer tough leaves. Smash down on the lemongrass to bruise, then tie in a loose knot. Stir the lemongrass, sugar and water in a saucepan over low heat until sugar dissolves. Increase heat to high and simmer for 2 mins. Set aside to cool and infuse. Strain syrup into a jug, discarding lemongrass.

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