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Deconstructed Pavlova

Yield: 8 

Want to add a caption to this image? Click the Settings icon.Ingredients:Pavlova-- 4 egg whites, room temp- 3 tsp cornflour- 3 tsp Vinegar- 2 pinch cream tartar- 450g caster sugar- 80 ml boiling water Lemon Posset-- 800ml thickened cream- 4 lemons- Zest and Juice- 250g caster sugar Coconut Crumble-- 4 digestive biscuits- Blend- 40g coconut shavings- 40g unsalted butter Strawberry Jelly- - 2  punnet strawberries- 200g caster sugar- 2 leaf gelatin sheet- Soak in cold water Basil Sherbet-- 20g basil leaves- dry- 10g citric acid- 10g caster sugar Vanilla Sauce- - 1 punnet strawberries- Finely chopped- 1 vanilla bean- Scraped - 60g caster sugar Chantilly Cream-- 400ml cream- 1 vanilla bean- Scraped- 40g sugar Balsamic Strawberry-- 1 punnet strawberries- Finely diced- 60ml reduced balsamic glaze- 20g icing sugar Garnish-- Baby basil leaves- Grind to a fine powder Method:Pavlova- 1. Preheat oven to 120°C.2. Place egg whites in the clean dry bowl of an electric mixer along with the vinegar, corn flour and cream of tartar. Whisk until soft peaks form, rain in the sugar and continue whisking until stiff peaks form and sugar has dissolved. 3. Add boiling water and whisk again. Spoon the meringue into a piping bag with a 2cm round nozzle, pipe 2cm discs onto a 20x30cm baking paper lined oven tray, and cook for 1 hour. 4. Turn off the oven and leave to cool in the oven.Lemon Posset-5. Place cream, lemon zest, and sugar in a small saucepan, infuse over a low heat for 15–20 minutes.6. Place the juice of 4 lemons in a small saucepan and over a low heat and reduce by half. Add reduced lemon juice to cream mixture and over a low heat reduce the whole mixture by two thirds. 7. When reduced, strain into a container and refrigerate until set. Mixture will the soft set and not firm or solid.Coconut Crumble-8. Crumble biscuits into a bowl, add coconut and melted butter and mix to combine. Set aside.Strawberry Jelly- 9. Place strawberries and sugar in a medium bowl, cover with foil and set over a saucepan of simmering water. 10. Leave for 30 minutes or until juices have come out of the strawberries and strain off liquid, should yield 200–250 ml. 11. Squeeze excess water from the gelatin and dissolve in the warm strawberry liquid. Pour into a small square dish and set in the fridge. 12. When jelly is set cut into 1cm squares and refrigerate until required.Basil Sherbet-13. Place basil leaves on a small oven tray, dry out in a very low oven set to 80°C until basil leaves are dry.14. Place basil leaves, citric acid and sugar in a mortar and pestle, grind to a fine powder. Set aside.Vanilla Sauce- 15. Place all ingredients into a small saucepan and cook over a medium heat until strawberries are soft.16. Using a stick blender, process to a puree and strain through a fine sieve. Set aside.Chantilly Cream-17. Whip all ingredients in a clean dry bowl until soft peaks form. Refrigerate until needed.Balsamic Strawberry-18. In a small bowl, combine diced strawberries with balsamic vinegar and icing sugar. Let stand for ten minutes before useGarnish-19. Garnish on top of pavlovas

[hospfoodblog-blog]

Sweet Potato Chickpea Buddha Bowl

PREP TIME 5 minutes

Cooking Time 25 minutes

Serves 3

Ingredients

VEGETABLES2 Tbsp olive, melted coconut, or avocado oil1/2 medium red onion (sliced in wedges)2 small sweet potatoes (halved)1 bundle broccolini (large stems removed // chopped)2 big handfuls kale (larger stems removed)1/4 tsp each salt + pepperCHICKPEAS1 canned chickpeas (drained, rinsed + patted dry)1 tsp cumin3/4 tsp chili powder3/4 tsp garlic powder1/4 tsp each salt + pepper1/2 tsp tsp oregano (optional)1/4 tsp turmeric (optional)TAHINI SAUCE (OPTIONAL)1/4 cup tahini1 Tbsp maple syrup1/2 medium lemon (juiced)2-4 Tbsp hot water (to thin) Method1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. 2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper. 3.Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside. 4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings. 5. Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. 6. Once the chickpeas are browned and fragrant, remove from heat and set aside. 7.Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside. 8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

[hospfoodblog-blog]

Prosciutto Wraps

Preparation time: 15 mins

Servings: 6

Ingredients:

24 baby green beans tops trimmed

2 cups salad leaves or wild rocket

2 tablespoons toasted pine nuts

2 tablespoons freshly grated parmesan

1 tablespoon extra virgin olive oil

Juice of 1 lemon

12 thin prosciutto slices

Dressing:

1 tablespoon balsamic vinegar

1/4 cup (60ml) extra virgin olive oil

Pinch of dried chilli flakes

1/2 teaspoon chopped fresh garlic

1 tablespoon chopped flat-leaf parsley

Method:

1. Place dressing ingredients in a small bowl, whisk with a fork and set aside.

2. Place beans in a bowl, cover with boiling water and leave for 1 minute. Drain and refresh under cold water.

3. Combine beans with leaves, pine nuts and parmesan. Drizzle with oil and lemon juice, then season. Lay out prosciutto slices, put a handful of bean mixture on each, then roll up. Drizzle with dressing just before serving.

Methods of cookery/ techniques:

Boiling: method of cooking food in boiling water or other water-based liquids such as stock or milk.

Chop: rough cuts

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Eggplant and Ricotta rolls

Preparation time: 30 mins

Cooking time: 20 mins

Ingredients:

1 large eggplant, thinly sliced lengthways into twelve 5mm-thick slices

60ml (1/4 cup) olive oil

240g fresh reduced-fat ricotta

1 Tbs finely chopped fresh oregano

Salt and freshly ground black pepper

Fresh oregano leaves, to garnish

Method:

1. Preheat grill on high. Place the eggplant on 2 baking trays and brush with half the oil. Cook 1 tray of eggplant under preheated grill, about 6cm from the heat source, 5-6 minutes until brown.

2. Turn and brush with half the remaining oil

3. Grill for a further 2-3 minutes or until tender. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggplant and oil

4. Meanwhile, combine the ricotta and oregano in a medium bowl. Season with salt and pepper

5. Spoon the ricotta mixture evenly among eggplant slices and roll to enclose. Place the eggplant rolls on serving plates and sprinkle with oregano leaves

Methods of cookery/techniques:

Thinly slice: To cut, generally across grain, into thin pieces that are consistent in thickness

Chop: Rough cuts

Grilling: form of cooking that involves dry heat applied to the surface of food, commonly from above or below, significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

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Green Garden salad with roasted spice dressing

0:15 Prep

0:10 Cook

Ingredients

2 bunches asparagus, trimmed

250g snow peas, topped, tailed

175g mixed salad leaves, washed, dried

2 large ripe avocados, halved, stones removed, peeled, diced

2 Lebanese cucumbers, thinly sliced

Roasted spice dressing;

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

Salt & freshly ground black pepper

80ml (1/3 cup) olive oil

2 tablespoons fresh lime juice or lemon juice

1 tablespoon light soy sauce

1/2 teaspoon caster sugar

Method

1. To make the roasted spice dressing, place the cumin, coriander, paprika, salt and pepper in a large non-stick frying pan over medium heat. Cook, stirring, for 2-4 minutes or until aromatic. Remove from the heat and stir in the oil, lime or lemon juice, soy sauce and sugar. Set aside for 10 minutes or until the dressing is at room temperature.

2.Meanwhile, add the asparagus to a large saucepan of salted boiling water and cook, uncovered, for 2 minutes or until bright green. Use a slotted spoon to transfer the asparagus to a colander and refresh under cold running water. Cut asparagus into 5cm length

3.Return the water to the boil. Add the snow peas and cook for 2 minutes or until tender crisp. Drain and refresh under cold running water.

4.Combine the asparagus, snow peas, salad leaves, avocados and cucumbers in a large serving bowl.

5.Drizzle with the roasted spice dressing and toss gently to combine. Serve immediately.

Techniques;

Dicing-cut food into small cubes.

Boiling-at or near boiling point.

Roasting spice- to pan fry spice

[hospfoodblog-blog]

Spiced Chicken Skewers with Tzatziki

Prep:15 mins

Cooking time:15 mins

Ingredients

4 (about 400g) chicken thigh fillets, cut into 3cm pieces

1/2 tablespoon olive oil

1 teaspoon coriander seeds, crushed

1/2 teaspoon cumin seeds, crushed

1/2 teaspoon sweet paprika

1/2 garlic clove

Tzatziki

1 lebanese cucumbers, trimmed, coarsely grated

1/2 garlic clove, crushed

1/2 cup (125g) natural yogurt

1/4 cup finely shredded mint

Method

1.  Combine the chicken, oil, coriander, cumin, sesame seeds, paprika and garlic in a large bowl. Season with salt and pepper. Thread chicken onto the skewers.

2. To make the tzatziki, use your hands to squeeze as much liquid from the cucumber as possible. Place in a medium bowl. Add the garlic, yoghurt and mint and stir until combined. Taste and season with salt and pepper.

3.Heat a large frying pan over medium-high heat. Add the chicken skewers and cook, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

4.Divide the chicken skewers among serving plates. Serve with tzatziki

Methods of cookery and techniques

Coarsely grated- rub food against a grater in order to cut it into small pieces

Pan frying-fry in a pan in shallow fat

[hospfoodblog-blog]

Avocado and cherry tomato salsa wonton cases

Prep: 15 mins

Cooking: 10 mins

Ingredients

Olive oil spray

36 Shanghai wonton wrappers

2 avocados, halved, stones removed, peeled, mashed

90g (1/3 cup) natural yoghurt

10-12 drops red Tabasco pepper sauce

1 x 250g punnet cherry tomatoes, coarsely chopped

1/2 small red onion, finely chopped

1/3 cup chopped fresh coriander

2 tablespoons fresh lemon juice

Method:

Step 1

Preheat oven to 190°C. Spray thirty-six 30ml (1 1/2-tablespoons) capacity mini muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side. Bake for 8 minutes or until golden brown and crisp. Set aside in the pans to cool completely.

Step 2

Meanwhile, place the avocado in a bowl. Add the yoghurt and stir to combine. Add the Tabasco sauce to taste. Combine the tomato, onion, coriander and lemon juice in a bowl. Season with salt and pepper.

Step 3

Spoon the avocado mixture evenly among the wonton cups. Arrange on a serving platter. Top with the tomato mixture and serve immediately.

Method of cookery and techniques:

Baking-Baking is a method of preparing food that uses dry heat, normally in an oven

Finely chop-Pieces should be smaller than bite sized

[hospfoodblog-blog]

Winter Vegetable Pickling

Prep-1 hour

Boiling Time- 30 mins

Ingredients:

Fennel

Cauliflower

Carrot

Beetroot

Celery

Green Beans

Onion

Spices

Fennel seeds

Mustard seeds

Chilli Flakes

Peppercorns

Dil seeds

Coriander seeds

Caraway seeds

Brine

White wine vinegar

Water

Sugar

Salt to taste

Ration is 4:2:1

Method

To sterilise your jars: give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven (110 degrees) for 15 mins. Boil the lids for 5 mins in a small saucepan, then let air dry

Thinly slice the vegetables and onion and put into a bowl. Mix with your hands to even disperse the onion through the vegetables. Add spices and evenly mix through

Make your brine by combining vinegar, water, sugar, salt (to taste) in a saucepan over low heat. Stir to dissolve the sugar and salt. Increase heat and bring to simmering point , simmer for 5 mins. Turn off the heat.

Carefully remove jars from the oven and let sit on the bench for a minute or two to cool down

Using a jug pour a small amount of the hot brine into the bottom of each jar. About 3cm. With small tongs or clean hands carefully pack the vegetables into the jars. Pour brine until vegetables are covered. Remove air bubbles with chopstick or butter knife. Wipe the rim of the jar and seal immediately

Heat process for 10 minutes. Store in a cool dark place for up to 2 years. Let it sit for a month before opening. Once opened in the fridge

[hospfoodblog-blog]

Bacon and Chive Tarts

Prep-15 mins

Cooking Time-20 mins

Ingredients

1 tbs Olive oil

1 long rasher bacon, finely chopped

2 eggs

1/4 cup (60ml) cream

salt and pepper

1 tablespoon chopped chives

2 sheets ready rolled short crust pastry, thawed

Method

Preheat oven to 170°C.

Heat a small frypan and add a tablespoon of olive oil. Add bacon and cook for 4-5 minutes over medium heat until golden. Remove and drain on paper towel.Place eggs, cream, salt, pepper and chives in a bowl, and whisk until combined. Using a 7cm biscuit cutter, cut out 12 rounds from pastry sheets. Press each round into a lightly greased mini tart pan.Sprinkle some bacon into each pastry case and pour in about 1 1/2 tablespoons of egg mixture, taking care not to overfill. Bake for 15 minutes or until cooked through and golden. Serve warm or cold.Methods and Techniques Thawing- to pass or change from a frozen to a liquid or semiliquid state; melt. to be freed from the physical effect of frost or extreme cold Chopped-The process of cutting foods into fine or coarse cut pieces.

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Sticky Date Pudding with Toffee sauce

Prep; 20 mins

Cooking; 10-20 mins

Yield;6

Ingredients;

Sticky date pudding

1 ½ cup (210g) chopped pitted dates

 1 cup (250ml) boiling water

 1 teaspoon bicarbonate soda

 100g butter, chopped

 ¾ cup (135g) brown sugar

 2 eggs

 1 cup (150g) self-raising (self-rising) flour

 100mls double (thick) cream

Toffee sauce

 150g butter, chopped

 1 cup (250ml) single (pouring) cream

 1 ½ cup (265g) brown sugar

Method;

Preheat oven to 180ºC.

Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.

Place the date mixture in the bowl of a food processor with the butter and sugar and

process until well combined.

Add the eggs and flour and process until just combined. Pour into a lightly greased muffin

tin lined with muffin papers

Bake for 10-20 minutes or until cooked when tested with a skewer. Cool in the tin for 5

minutes.

Toffee Sauce

To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat

and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened

slightly.

Spoon sauce over puddings. Garnish with a quenelle of cream.

Methods and techniques;

Chopping-The process of cutting foods into fine or coarse cut pieces

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Steak Sandwich Salad

40 mins prep

Yield: 2

Ingredients

100g sourdough bread- Macedoine

125g Tomato medley

60g Swiss brown mushrooms-Halved

1 Clove garlic-Unpeeled

1/2  leek-Paysanne

1 Tbs Balsamic vinegar

1 Tbs Brown sugar

1 Tbs water

125g Scotch fillet steak

1 Tbs Sour cream

1/2 Lemon

1 Tbs Wholegrain mustard

METHOD

Step 1

Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Place bread on 1 prepared tray. Spray with olive oil. Season. Bake for 8-10 minutes until golden and crisp. Cool completely.

Step 2

Place tomato, mushroom and garlic on second lined tray. Spray well with oil. Season. Cook for 10-12 minutes or until tender. Squeeze garlic flesh into a small bowl. Mash with a fork. Set aside.

Step 3

Heat a large non-stick frying pan over medium heat. Spray with oil. Cook leek, turning, for 5 minutes or until golden. Combine vinegar, brown sugar and water in a small bowl. Pour over leek. Cook, turning, for 3 minutes or until caramelised.

Step 4

Heat a barbecue or a chargrill pan over medium-high heat. Spray steak with oil. Season. Cook, 
turning, for 4-5 minutes for medium or until cooked to your liking. Rest for 2 minutes. Thinly slice.

Step 5

Whisk together garlic, sour cream, lemon juice and mustard in a jug. Season. Arrange salad mix, croutons, tomatoes, mushrooms and caramelised leek on a serving plate. Top with steak. Drizzle with dressing.

Methods of cookery and techniques:

Paysanne; used to describe the way vegetables are cut. They are usually cut very thin and cut in the form of the vegetable being cut

Macedoine; a mixture of vegetables or fruit cut into small pieces.

[hospfoodblog-blog]

Thai Beef Salad

Yield: 2

INGREDIENTS: SPECIFICATION:

1 clove garlic paste

1 Tbs brown sugar

1 Tbs fish sauce

2 tsp sesame oil

1 teaspoon soy sauce

2 tsp ginger Finely grated

Rump Steak (300g)

125g Cherry Tomatoes Halved

½ cucumber Seeded and sliced passayne

½ red onion julienne

1 long red chilli Paysanne

½ bunch fresh mint Lightly torn

½ bunch fresh coriander Lightly torn

½ bunch fresh thai basil Lightly torn

1 Kaffir lime leaf Thinly sliced

1 ½ cups cup rice stick

noodles

METHOD:

1.Whisk together lime juice,

garlic, fish sauce, sesame oil,

soy sauce, ginger and brown

sugar in a jug.

2. Place the steak in a glass or

ceramic dish. Drizzle with half

the dressing.

3. Preheat a barbecue grill or

chargrill pan on high. Cook

steak on grill for 2-3 minutes

each side for medium or until

cooked to your liking. Transfer

to a plate. Cover with foil and

set aside for 10 minutes to rest.

4. Place the tomato, cucumber,

onion, chilli, mint, coriander,

basil, peanuts and lime leaves

in a large bowl.

5.Thinly slice steak across the

grain and add to the salad.

Drizzle with remaining dressing

and gently toss to combine.

Divide salad among bowls and

serve immediately.

[hospfoodblog-blog]

Paprika dusted pita chips with Salsa

Preparation time: 15 minutes

Cooking time: 15 minutes

Serving and Presentation:  5 minutes

Ingredients:                    MIS EN PLACE:

½ avocado                            Dice

1 piece pita bread              Cut into wedges

large chilli                        Remove seeds & dice

½ lime                                  Juice

½ bunch coriander           Chop finely

2Tbs olive oil

2t paprika

2 ripe tomatoes

1T red wine vinegar        

Tips & techniques

· Aim to make the pita bread pieces uniform in size.

· Sprinkle the paprika over the bread evenly for even taste and presentation.

· Removing the seeds from the chilli will ensure a milder flavour.

· Ensure the tomatoes are given adequate time in the boiling water to help remove the skin, but don’t leave them too long as they will become soggy.

METHOD:

1. Preheat oven   to180 degrees

2. Complete all  mis en place.

3. Squeeze lime juice over avocado (this will stop discolouration during prep.

4. Lightly brush pita with olive oil and sprinkle with paprika. Place on oven tray.

5. Using a small knife, cut a shallow cross in the base of each tomato. Place tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes.

6. Strain tomatoes and allow to cool. Carefully remove the skin.

7. Halve the tomatoes and use a teaspoon to remove the seeds. Dice the tomato flesh & place in a heat proof bowl. Add red wine vinegar, lime juice, coriander, chilli, avocado and mix well.

8. When pita chips are slightly browned, remove from oven and top with salsa.

Cuts and Techniques

Concasse- to" crush or grind", is a cooking method meaning to rough chop any ingredient usually vegetables.

[hospfoodblog-blog]

Rice Paper Rolls

Preparation Time: 40 minutes

Cooking Time: 12 minutes

Ingredients:

1/4 cup soy sauce

2Tbs sweet chilli sauce

1Tbs hoisin Sauce

15 mint leaves

½ cooked chicken breast thinly sliced or shreaded.

2 Cucumbers- With seeds extracted

1 carrot- Peeled

1 cup bean shoots

1 red capsicum

1 Avocado

1 cup cooked vermicelli noodles

2 butter lettuce leaves

15 coriander leaves

Method:

1. Poach chicken in salted water & shred.

2. Cook vermicelli according to packet instructions.

3. Make dipping sauce by combining soy, sweet chilli and hoi sin sauce. Set aside

4. MIS EN PLACE vegetables

· Julienne carrot, cucumber

· Paysanne red capsicum, cucumber & avocado

· Chiffonade mint, coriander

5. Fill a large bowl with water. Place a clean damp tea towel on the bench.

6. Dip a rice paper sheet in the warm water and leave to soften for 20 secs. Remove and place on the tea towel.

7. Place on meat filling (prawn or chicken) on the base. Fill with veg, all in the same direction. Don’t add too many ingredients as the rice paper will tear when folding.

8. Fold the sides of the paper over the top of the filling and roll from the bottom to enclose the mixture.

9. Serve with dipping sauce.

Cuts and Techniques

Julienne carrot, cucumber - Finely chop using a chefs knife, vegetables cut into long, thin match-like-sticks 40mmX3mmX3mm

Paysanne red capsicum & avocado-Thin in 5mm slices of vegetables cut into 15mm shapes of squares, triangles or rounds

Chiffonade mint, coriander- is a slicing technique in which leafy green vegetables such as spinach, basil, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.

[hospfoodblog-blog]

Crepes with Orange Segments

Preparation Time-5 minutes                                                                                  Yield-2

Cooking Time- 10-15 minutes

Ingredients:

Batter

1 Cup of flour

1 egg

250-300ml of milk (1 cup)

Compound butter

50g of butter

4 T sugar

2 oranges  

1/2 lemon

MISE-EN-PLACE

2 Orange- Zest, peel removing all pith segment

1/2 Lemon- Squeezed

Method:

Batter

1. Sift flour into a stainless steel bowl. Make a well in the centre

2. Break an egg. Using a whisk, fold in the flour from the sides

3. Add the milk a little at a time. When half the milk is used at the flour must be moistened

4. Beat well to remove all lumps and make it light

5. When quite smooth, add remainder of the milk gradually

6. Stand aside for 45 minutes

7. Spray heated crepe/omelette pan with cooking spray

8. Cook thin crepes, fold into quarters and place on absorbent paper

Oranges

1. Make a compound butter with sugar and orange and lemon zest

2. Zest orange before peeling, removing all pith

3. Segment orange and retain all juicee

4. In a seperate pan, heat butter and sugar

5. Add juice from oranges and a squeeze of lemon (remember to use muslin (chux) return crepes to pan to heat through

6. Serve crepes (2 per serve) with ice cream and garnish with orange segments and orange zest. Citrus twists and curls could also be used to garnish this dish

Techniques Used:

Fold-Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

Whisk- A whisk can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

Zest-Zest is a food ingredient that is prepared by scraping or cutting from the outer, colourful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavour to foods.

Segmenting fruit- Cutting up a fruit in a way which it can be divided into parts

[hospfoodblog-blog]

Minestrone Soup

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:                                  Mise en place:

1T oil

1 rasher bacon                                brunoise

1 onion                                             brunoise

1 stick celery                                   string then paysanne

1 carrot                                            peel then paysanne

600mls vegetable stock

1 medium potato                           peel, remove eyes, macedoine

1 zucchini                                        paysanne

1/4 leek                                           paysanne

1 tomato                                         concasse

2 cloves garlic                                paste

½ C macaroni

1 bay leaf                                        Use in Bouquet garni

¼ bunch thyme

¼ bunch parsley                           finely chop

1T parmesan cheese                   grated

METHOD:

1. Prepare mise en place ingredients   according to specifications.

2. Heat   oil in large pan and add bacon and mirepoix (onion, celery and carrots). Fry   gently for about 5 minutes without browning.

3. Add   water, bring to boil and add potato, zucchini, leek, chopped tomatoes, garlic   and macaroni. Cook gently for 20 minutes.

4. Garnish   with parsley and cheese.

5. Serve   hot.

Cuts and Techniques:

Macedoine- A mixture of vegetables or fruit cut into small pieces.

Brunoise- A mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.

Paysanne- A French term that is used to describe the way vegetables are cut. They are usually cut very thin and cut in the form of the vegetable being cut.

Concasse- "To crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables

Bouquet garni- Is a tied together collection of flavouring agents for long cooking dishes such as stews, casseroles, stocks sauces and soups. The reason for tying the ingredients together is that the bundle can easily be

taken out and discarded once the desired flavour is obtained. Bouquet garni consists of the following flavourings:

[hospfoodblog-blog]

Turmeric chicken with avocado and chickpea mash

Serves-25

Mise en place- 70 minutes

Cooking of chicken and bread- 15 minutes

Turmeric Chicken

15  Free Range Chicken Breast - Cut/Dice

6 ¼ teaspoons  Smoked Paprika

6 ¼ teaspoons Ground Turmeric

12 ½ teaspoons Garlic, grated

50 tablespoons Olive Oil

Chickpea and Avocado Mash

6 ¼ cans  Cooked Chickpeas     6 ¼ avocados Large Avocado - Paysanne then Mashed

3 ⅛ teaspoons Ground Turmeric

312.5g Goats Cheese

12 ½ tablespoon Fresh Lime Juice

12 ½ tablespoons Coriander- Chiffonade

Rocket Salad and Tomato Salsa

25 handfuls Rocket Leaves 12 ½ handfuls Cherry Tomatoes - Paysanne

6 ¼ chilli Green Chilli - Brunoise

12 ½  tablespoons Coriander - Paysanne

375 ml Extra Virgin Olive Oil

12 ½ tablespoons Unfiltered White vinegar

6 ¼ teaspoons Ground Cumin

Method

Dice chicken, place into a large bowl with ALL spices, garlic, season with salt and pepper and add 1 tablespoon olive oil. Combine mixture with chicken.

Cover with cling wrap and place in fridge for 30 minutes

Soak 50 skewers in cold water and leave until needed.

In a bowl, mash together the avocado, turmeric in to a rough paste. Add the coriander, cooked chickpeas and squeeze in the lime juice season with sea salt and black pepper. Store in fridge until serving time

In a separate bowl, Add the tomato, coriander, chopped chilli and CRUMBLED goats cheese  to a little bowl with a drizzle of olive oil and a squeeze of lime and toss to mix.

Add desired amount of diced chicken onto skewers and leave on side until frying.

In a large electric frying pan, drizzle oil onto the frying pan and place chicken skewers. Gradually turn until caramelized and fully cooked.

Serve with a couple of rocket leaves at the bottom of the bowl, place avocado mash on top, add 2 chicken skewers on the side, place tomato salsa on the side with a garnish of rocket leaves.

Cuts and Techniques:

Paysanne - Usually cuts made are very thin and cut in the form of the vegetable being cut. For example carrots may be cut very thin and circles as the carrot is.

Chiffonade - is a slicing technique in which leafy green vegetables such as spinach, basil, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.

Cut /Dice -  In cooking, you can slice a vegetable or other food or you can dice it (which means to break it down into small cubes).