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Recipe book

  1. 1. RECIPE BOOK CATERING & HOSPITALITY INDUSTRY 2009-2010
  2. 2. DO YOU FANCY ANY OF OUR STARTERS? CATERING & HOSPITALITY INDUSTRY 2009-2010
  3. 3. <ul><li>Eggs carbonara with chickpeas </li></ul><ul><li>Potato gnocchi with four cheese sauce </li></ul><ul><li>Rice a banda </li></ul><ul><li>Salad caprese </li></ul><ul><li>Salmorejo </li></ul><ul><li>Scampi on toast </li></ul><ul><li>Straw & Hay carbonara </li></ul><ul><li>Tuna Tataki </li></ul><ul><li>Vichyssoise </li></ul>STARTERS
  4. 4. Eggs Carbonara with Chickpeas By Julián Aranda INGREDIENTS & MEASUREMENTS: 8 eggs A tbsp of Maldon salt 4 slices of ham 150 ml egg white Salt Olive oil A bay leaf 400 g chickpeas 2 carrots 1 clove of garlic 1 onion 25 g of flour ½ l of white broth 80 g of leek 1 l of dark broth 750 ml of fragrant wine 1.5 l of Amontillado wine UTENSILS:   A chopping board A casserole A frying pan A knife A spoon A food processor A colander A baking sheet An electric blender An oven A measuring jug Scales A fish slice
  5. 5. Eggs Carbonara with Chickpeas By Julián Aranda <ul><li>METHOD OF PREPARATION: (for 4 people) </li></ul><ul><li>Eggs: </li></ul><ul><li>Boil the eggs in the oven at 70 degrees during 12 minutes. </li></ul><ul><li>At the time of service heat the eggs in a bain-marie. </li></ul><ul><li>Ham: </li></ul><ul><li>Cut the ham into thin slices and bake at 160 degrees for 15 minutes. </li></ul><ul><li>Egg whites: </li></ul><ul><li>Mix egg white and salt and put into a siphon with a load. </li></ul><ul><li>Bay leaf oil: </li></ul><ul><li>Dry bay leaf. </li></ul><ul><li>Crush in the food processor and add oil and salt. </li></ul><ul><li>Chick-peas: </li></ul><ul><li>Soak the chick peas the night before with water and salt. </li></ul><ul><li>Boil with bay leaf, half an onion and a carrot into a casserole during 20 minutes. </li></ul><ul><li>Fry garlic and onion cut in tiny dice. </li></ul><ul><li>I n the same casserole put the chickpeas and fry them, add some flour and cook with white broth for 5 minutes. Season with salt and pepper. </li></ul><ul><li>Amontillado sauce: </li></ul><ul><li>Reduce half the fragrant wine and the Amontillado wine. </li></ul><ul><li>Boil with dark broth and let it reduce until the desired density. </li></ul><ul><li>Keep hot until serving. </li></ul>
  6. 6. Potato gnocchi with four cheese sauce By Sira Touré INGREDIENTS & MEASUREMENTS:   600 g potatoes 200 g cream 100 g butter 2 egg yolks   For the sauce:   150 g Gorgonzola cheese 100 g Asiago cheese 100 g Parmesan cheese 100 g Taleggio cheese 200 ml cream ½ glass of milk UTENSILS:   1 casserole 1 knife 1 bowl 1 fork 1 saucepan 1 spoon
  7. 7. Potato gnocchi with four cheese sauce By Sira Touré <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Wash and boil the potatoes, after that, peel them while they are still hot. </li></ul><ul><li>  Crush the potatoes and mix them with the flour and the egg yolks. </li></ul><ul><li>  Knead the dough until it is ready; then cut it in four or five parts. </li></ul><ul><li>  Make a roll with each part and cut them in 3 or 4 cm portions. </li></ul><ul><li>  Make the gnocchi form with the fork. </li></ul><ul><li>  Boil the gnocchi in plenty salt water. </li></ul><ul><li>  </li></ul><ul><li>For the sauce: </li></ul><ul><li>  Cut all the cheese and put it in a saucepan and simmer over medium heat. </li></ul><ul><li>  While the cheese is melting, add the cream, the milk and stir until all the ingredients are melted. </li></ul>
  8. 8. Rice a Banda By Javier García-Barbero INGREDIENTS & MEASUREMENTS:   100 g of prawns 150 g of squid 200 g scampi 2 potatoes 2 onions 220 g of rice 4 tomatoes Oil Garlic Saffron Red pepper UTENSILS:   Frying-pan Paella pan Carving knife Chopping board Potato peeler Spoon  
  9. 9. Rice a Banda By Javier García-Barbero <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>First cut the potatoes in a regular form and the onions in quarters. </li></ul><ul><li>  In a frying pan with olive fry the potatoes and then add the onions. </li></ul><ul><li>  When it is ready add the red pepper and water and boil it. Reserve </li></ul><ul><li>  Peel the prawns and the scampi. </li></ul><ul><li>  In a paella pan, put oil and fry the squid and two cloves of garlic. </li></ul><ul><li>  When it is ready add the tomatoes without seeds and skin. </li></ul><ul><li>  Then add the fish soup and when it is boiling add the rice and the saffron. </li></ul><ul><li>  Boil for 15 minutes. </li></ul><ul><li>  Season with salt and it is ready. </li></ul>
  10. 10. Salad Caprese By Beatriz Calvo INGREDIENTS & MEASUREMENTS:   2 kg of plum tomatoes Big and fresh leaves of basil 50 cc of olive oil 400 g of fresh mozzarella cheese Oregano Salt Black pepper Capers UTENSILS:   A serving plate A kitchen knife
  11. 11. Salad Caprese By Beatriz Calvo <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large plate with sliced tomatoes, overlapping for effect. </li></ul><ul><li>Tear fresh basil leaves and sprinkle liberally over the slices. </li></ul><ul><li>Add salt and freshly ground pepper to taste. </li></ul><ul><li>Sprinkle capers over the top. </li></ul><ul><li>Just before serving, drizzle on some top-quality extra-virgin olive oil. </li></ul>
  12. 12. Salmorejo By Javier Roch INGREDIENTS & MEASUREMENTS:   800 g ripe tomatoes 300 g bread 4 garlic cloves 4 dl. olive oil 2 dl. vinegar 3 hard boiled eggs 200 g cured ham 5 dl. water Salt UTENSILS:     1 bowl 1 mixer 1 kitchen knife
  13. 13. Salmorejo By Javier Roch <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Cut the bread and soak it in water. </li></ul><ul><li>Mix it with the garlic, the tomatoes, the vinegar and the salt. </li></ul><ul><li>  </li></ul><ul><li>Meanwhile add the olive oil little by little. </li></ul><ul><li>  </li></ul><ul><li>Sieve the salmorejo and serve it with pieces of cured ham and boiled eggs. </li></ul>
  14. 14. Scampi on Toast By Yago Ogén INGREDIENTS & MEASUREMENTS:   (For 6 people) 6 scampi 100 g brioche bread 300 g tomatoes 60 g shallots 10 cl olive oil 8 g basil 6 slices of bacon A pinch of oregano and salt   For the curry sauce: 125 g mayonnaise 12.5 g curry powder 2 cl coconut milk UTENSILS:   A frying-pan A saucepan A colander A deep baking tray A chopping board A chopping knife A mixing bowl A whisk A toaster A slotted spoon Some spoons
  15. 15. Scampi on Toast By Yago Ogén <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>Wash the scampi. </li></ul><ul><li>Peel them, remove the heads and set aside the tails. </li></ul><ul><li>Blanch the slices of bacon. </li></ul><ul><li>Wrap the tails with the slices of bacon and brown the rolls in a frying-pan for 7 minutes. </li></ul><ul><li>Confit the tomatoes. Pour olive oil into a deep baking tray, put the tomatoes inside the olive oil (they must be covered by the oil) add a pinch of oregano and salt and cook in the oven for 8 hours at 80 degrees. </li></ul><ul><li>Fry the leaves of basil and dry them. </li></ul><ul><li>Shred the shallots and fry them in the same oil where you have fried the basil. </li></ul><ul><li>Slice the brioche bread and toast one side of the slices. </li></ul><ul><li>For the curry sauce, put the mayonnaise into a mixing bowl, add the curry powder and the coconut milk and blend all the ingredients well. </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>  Place a slice of bread with a confit tomato in the plate; put a piece of scampi on the tomato and cover the scampi with fried shallot and some curry sauce. Decorate it with a basil leaf. </li></ul>
  16. 16. Straw & Hay Carbonara By Santiago Aroca INGREDIENTS & MEASUREMENTS:   500 g green pasta 500 g white pasta 300 g butter 300 g bacon 0.11 gallons cream 200 g parmesan cheese UTENSILS:   A pot A knife A colander A dish A frying pan A spatula
  17. 17. Straw & Hay Carbonara By Santiago Aroca <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Prepare the pasta as usual, mixing green and white pasta. </li></ul><ul><li>  </li></ul><ul><li>Let stand for one hour at least so as to lose some elasticity. </li></ul><ul><li>Blanch in boiling water with plenty of salt, pre-cut in the machine at its finest blade. </li></ul><ul><li>  </li></ul><ul><li>Transfer to a bowl with water and ice to cut sharply its cooking. </li></ul><ul><li>  </li></ul><ul><li>Reserve until the time of service. </li></ul><ul><li>  </li></ul><ul><li>Sprinkle some parmesan cheese. </li></ul><ul><li>  </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>  Place on a plate the two colours of pasta and sprinkle grated parmesan cheese over. </li></ul>
  18. 18. Tuna Tataki By Patricia Ávila INGREDIENTS & MEASUREMENTS:   500 g (1lb) Tuna Loin 3dl Soy Sauce 50 g Ginger 1dl Mirim 1 Spring Onion 1 Daikon Radish 3 tbsp Olive Oil 1 tsp Sugar 1 Chicory 1 Loyo Rosso 1 Rocket UTENSILS:   A kitchen knife A chopping board A saucepan Two bowls A whisk A peeler A frying pan A pastry cutter A plate A grater
  19. 19. Tuna Tataki By Patricia Ávila <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>TUNA : </li></ul><ul><li>Cut the tuna loin in a cylinder of 5x5 cm and 15 or 20 cm of large approximately. </li></ul><ul><li>Add a little bit of oil in a frying pan and grill the tuna on all sides until browned outside and quite raw inside. </li></ul><ul><li>In a bowl, prepare an infusion with the sugar and the mirim. </li></ul><ul><li>Peel and grate the ginger and add to the infusion. </li></ul><ul><li>Slice the spring onion. </li></ul><ul><li>In a bowl, mix the infusion, with the spring onion and the soy sauce. </li></ul><ul><li>Introduce the tuna loin in this mixture and leave marinate during 24 hours. </li></ul><ul><li>SALAD : </li></ul><ul><li>Wash and cut the lettuces and kept on ice until service. </li></ul><ul><li>Strain the lettuces and put them in a pastry cutter. </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>Grate the Daikon radish and put it on one side of the plate. Put on the other side two slices of the marinated tuna loin and next to put the salad with vinaigrette. </li></ul>
  20. 20. Vichyssoise By Ainara Porcel INGREDIENTS & MEASUREMENTS:   150 g butter 1 kg leeks 1 kg potatoes 2 l chicken stock ½ l cream Salt White pepper UTENSILS:   A knife A saucepan A hand grinder A frying pan A wooden spoon A plate
  21. 21. Vichyssoise By Ainara Porcel <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Clean the leeks, leaving white part only, wash and cut into slices. </li></ul><ul><li>  Peel, cut and wash the potatoes. </li></ul><ul><li>  In a saucepan, sauté the leeks in butter, take care they don't have any colour, add the potatoes and broth, season, cook half an hour and put through the food mill. </li></ul><ul><li>  Set aside to cool. </li></ul><ul><li>  Once chilled by the hand grinder, put cream in it. </li></ul><ul><li>  Season to taste. </li></ul><ul><li>  Correct the seasoning and serve cold. </li></ul><ul><li>  Decorate with a little cream and chopped parsley on top. </li></ul>
  22. 22. ARE YOU READY TO ENJOY ONE OF OUR DELICIOUS MAIN COURSES? CATERING & HOSPITALITY INDUSTRY 2009-2010
  23. 23. <ul><li>Chicken fricassee </li></ul><ul><li>Cod Vizcaina style </li></ul><ul><li>Hake Basque style </li></ul><ul><li>Honey lamb </li></ul><ul><li>Pork loin with Pedro Ximenez sauce </li></ul><ul><li>Pork loin with prune sauce </li></ul><ul><li>Sea bass in cider sauce </li></ul><ul><li>Wild boar stew </li></ul><ul><li>Yakitori </li></ul>MAIN COURSES
  24. 24. Chicken Fricassee By Daniel Peña INGREDIENTS & MEASUREMENTS:   A chicken cut into eight pieces 3 garlic cloves 100 grams of flour A tablespoon of olive oil Salt Pepper 1 bay leaf 1 glass of white wine 20 toasted almonds Saffron threads 1 sprig of parsley Water UTENSILS:   A pot A saucepan A kitchen knife A glass A tablespoon A spatula
  25. 25. Chicken Fricassee By Daniel Peña <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  Season the chopped chicken and brown it in a frying-pan with olive oil. </li></ul><ul><li>  Grind garlic and parsley. </li></ul><ul><li>  Boil in a pot with a bit of water the chicken, the ground garlic and parsley, the bay leaf, and white wine for an hour. </li></ul><ul><li>  Chop the almonds, and reserve. </li></ul><ul><li>  Dissolve the saffron in a glass of warm water. </li></ul><ul><li>  Cut the onion into strips and reserve. </li></ul><ul><li>Sauté the chopped onion in a saucepan and add the flour. </li></ul><ul><li>  Add the almonds and the saffron when the flour is toasted. </li></ul><ul><li>  Remove the chicken from the pot, and put it, and a bit of chicken broth, in the saucepan. Boil it all together for 20 minutes. </li></ul><ul><li>  Taste to check. </li></ul>
  26. 26. Cod Vizcaina Style By Javier Robleño INGREDIENTS & MEASUREMENTS:   4 Cod pieces 3 Onions, shredded 2 cloves of garlic The flesh of 4 choricero peppers 3 ripe tomatoes Olive oil Salt Fish broth UTENSILS:   2 saucepans A knife A wooden spoon A strainer A dish
  27. 27. Cod Vizcaina Style By Javier Robleño <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Put the cod pieces in a saucepan, covered with water, to be blanched. </li></ul><ul><li>Without boiling, when the water has a little foam, remove, dry and put in another saucepan. </li></ul><ul><li>In other saucepan, make the sauce. </li></ul><ul><li>Heat the olive oil and brown the garlic. </li></ul><ul><li>Add the onion and sauté. </li></ul><ul><li>When brown, put the pepper flesh and the tomatoes. Sauté again. </li></ul><ul><li>If the sauce thickens, add some fish broth. </li></ul><ul><li>Pass the sauce for a strainer. </li></ul><ul><li>  After that, put the cod in a dish and cover with a little of olive oil and chopped garlic, and finally with the sauce. </li></ul>
  28. 28. Hake Basque Style By Guillermo Quintanilla INGREDIENTS & MEASUREMENTS:   2 kg of hake with salt and lemon 250 g of cooked clams 150 g of peas 6 boiled asparagus Olive oil 250 g of onions Garlic Parsley 1.5 dl. of white wine UTENSILS:   Knives Chopping board Frying pan Spoons Saucepan Bowls Plates
  29. 29. Hake Basque Style By Guillermo Quintanilla <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Fry lightly the onions, cut in tiny dice, and the garlic in the saucepan, </li></ul><ul><li>Put the hake in the flour and after that add in the saucepan. </li></ul><ul><li>Fry lightly the hake in the sauce pan and add the juice of the clams, the parsley and the peas. </li></ul><ul><li>Simmer ten minutes while stirring to emulsify the sauce. </li></ul><ul><li>Add the clams and the asparagus </li></ul><ul><li>Boil during one minute and finally season the hake. </li></ul><ul><li>  PRESENTATION: </li></ul><ul><li>  You can put the hake in the casserole with the asparagus and clams. </li></ul><ul><li>Sprinkle with the parsley. </li></ul>
  30. 30. Honey Lamb By Borja Alonso INGREDIENTS & MEASUREMENTS:   1 leg of lamb 250g of honey 3dl of white wine 100g of lard A bunch of rosemary Salt 18 potatoes UTENSILS:   A plate A wooden spoon A frying pan A chopping knife An oven tray
  31. 31. Honey Lamb By Borja Alonso <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Wipe the leg of lamb, spread some lard on it, salt and roast it at 180 degrees, accompanied by rosemary. </li></ul><ul><li>Every 15 minutes add white wine and honey. Broil until meat is brown. </li></ul><ul><li>Reduce the honey with the lamb fat until it has the ideal texture. </li></ul><ul><li>Peel and turn the potatoes. </li></ul><ul><li>Put the potatoes in the oven with lard until they are roasted. </li></ul><ul><li>  </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>  </li></ul><ul><li>Put the lamb with the honey sauce in the centre of the plate and next to the lamb put the roast potatoes and a sprig of rosemary. </li></ul>
  32. 32. Pork loin with Pedro Ximenez sauce By Felipe González INGREDIENTS & MEASUREMENTS:   5 pork loins 150g of prunes 150g of figs 150g of raisins 1/2L Pedro Ximenez 10 big potatoes Salt Pepper Oil Dark stock UTENSILS:   1 saucepan 1 chopping knife 1 chopping board 1 deep fat- fryer with a metal basket 1 frying pan 1 roasting pan 1 oven 1 cooker 1 tray with a piece of kitchen paper
  33. 33. Pork loin with Pedro Ximenez sauce By Felipe González <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>To prepare the sauce put in a saucepan the Pedro Ximenez with the prunes, the figs and the raisins, and make it reduce. </li></ul><ul><li>  When the Pedro Ximenez has reduced, take the figs and prunes out, dice, and return them to the sauce once it has reduced with the stock. Set aside. </li></ul><ul><li>  As garnish we are going to prepare new bridge potatoes, so peel and cut every potato in four sticks of 1.5 cm wide and more than 6 cm long each one. Then, simmer the sticks in oil and set them aside. Finally, brown them. </li></ul><ul><li>  Clean the pork loins taking out the gristles. Add salt and pepper and brown them in a frying pan. Once browned put the pork loins in a roasting pan and roast them in the oven until they are juicy. </li></ul><ul><li>  </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>  On a presentation plate put three or four loin slices basted with the Pedro Ximenez sauce. As garnish, put four potato sticks placing two in parallel and the other crossing them on top. </li></ul>
  34. 34. Pork Loin with Prune Sauce By Carlos Griffo INGREDIENTS & MEASUREMENTS:   5 slabs of pork loin 150 g prunes 150 g figs 150 g raisins ½ glass of Port 10 large potatoes Salt Pepper Olive oil UTENSILS:   Pan Deep fryer Tongs Chopping Board Oven Casserole Large roasting pan
  35. 35. Pork Loin with Prune Sauce By Carlos Griffo <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>To prepare the sauce boil in a saucepan the Port, prunes, figs and raisins, and reduce them. </li></ul><ul><li>  Cut the figs and prunes into small pieces. Add them to the saucepan. </li></ul><ul><li>  Set the sauce aside in a bain-marie. </li></ul><ul><li>  Peel and cut the potatoes into sticks 1.5 cm long and more than 6 cm wide. </li></ul><ul><li>  Brown the potatoes and set them aside. </li></ul><ul><li>  Clean the slabs of loin and remove the sinews.  </li></ul><ul><li>Season and broil the slabs of loin. </li></ul><ul><li>Finish it in an oven. </li></ul><ul><li>  </li></ul><ul><li>PRESENTATION: </li></ul><ul><li>  </li></ul><ul><li>Present the meat sliced on a plate and basted with the sauce. </li></ul>
  36. 36. Sea Bass in Cider Sauce By Manuel Alonso INGREDIENTS & MEASUREMENTS:   A big sea bass (4 portions minimum) 20 clams 12 king prawns 3 onions 6 cloves of garlic A glass of cider A tsp of sweet paprika A tbsp of extra virgin olive oil A pinch of salt A bunch of parsley UTENSILS:   A chopping board A chopping knife A carving knife A grater A pan An ovenproof dish
  37. 37. Sea Bass in Cider Sauce By Manuel Alonso <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Shred the onion, peel the garlic cloves and slice them. </li></ul><ul><li>  Wash the tomatoes, cut them in halves and grate them. </li></ul><ul><li>Fry the onion and garlic lightly. </li></ul><ul><li>  Wash and clean the sea bass removing the intestines. Salt it. </li></ul><ul><li>  When the onions are soft, add the paprika, stir and add the grated tomato. </li></ul><ul><li>  Preheat the oven at 200º C. </li></ul><ul><li>  Chop the parsley and add it to the sauce together with the cider. Simmer it until the alcohol evaporates. </li></ul><ul><li>Oil an ovenproof dish, salt the sea bass and put it into the dish. </li></ul><ul><li>  Bake the fish for 5 minutes. </li></ul><ul><li>  Take the fish out of the oven and baste it with the tomato sauce. Put it in the oven for 20 more minutes. </li></ul><ul><li>  Add the clams and the king prawns to the fish and bake it for 5 minutes to finish. </li></ul>
  38. 38. Wild Boar Stew By Carlos Collado INGREDIENTS & MEASUREMENTS:   300 g meat of wild boar 3 red dried peppers in chunks and without any seeds 25 g of bread in slices 1.5 dl. of olive oil 2 dl. of white wine 3 cloves of garlic peels 1 leaf of bay 10 g of black pepper 2 tomatoes 1 pepper 1 green pepper Almonds Hazelnuts Saffron UTENSILS:   1 cauldron 1 pestle and mortar 1 fish slice
  39. 39. Wild Boar Stew By Carlos Collado <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Pour the olive oil in the cauldron and heat. </li></ul><ul><li>  Put in the cauldron the cloves of garlic and the peppers and deep-fry. </li></ul><ul><li>  Mash all the fried ingredients into the pestle and mortar. </li></ul><ul><li>  Season the meat, put into the cauldron and brown the meat. </li></ul><ul><li>  Put into the cauldron the white wine and the leaf of bay. </li></ul><ul><li>  Stew the meat between one or two hours. </li></ul><ul><li>  Make some sauce with the fried and mashed ingredients. </li></ul><ul><li>  Strain the sauce with the colander. </li></ul><ul><li>  Add the sauce into the cauldron . </li></ul><ul><li>  </li></ul>
  40. 40. Yakitori By Jamie Taylor INGREDIENTS & MEASUREMENTS:   Mirim 1.5 litres Sake 1.5 litres Soy sauce 1.5 litres Sugar 800 gr Chicken 1 kg Chives 500 gr   UTENSILS:   Skewers A bowl A saucepan
  41. 41. Yakitori By Jamie Taylor <ul><li>METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>For the sauce: </li></ul><ul><li>  </li></ul><ul><li>Flambé the sake and the mirim. </li></ul><ul><li>Add the sugar and the soy sauce and let it reduce to ¾ of its volume. </li></ul><ul><li>Leave it in a bowl where we will dip the skewers. </li></ul><ul><li>  </li></ul><ul><li>For the skewers: </li></ul><ul><li>  </li></ul><ul><li>Cut the chicken and the chives in similar pieces and put them in the skewers. </li></ul><ul><li>Dip them in the sauce. </li></ul><ul><li>  When serving, make sure to wet the skewers with the sauce so they don’t get dry. </li></ul><ul><li>Grill them to customer´s choice. </li></ul>
  42. 42. TIME FOR THOSE OF YOU WHO HAVE A SWEET TOOTH! CATERING & HOSPITALITY INDUSTRY 2009-2010
  43. 43. <ul><li>Passion fruit parfait </li></ul><ul><li>Raspberry - pepper Sechuan ice- cream </li></ul>PUDDINGS
  44. 44. Passion fruit parfait By Rachel Smith   INGREDIENTS & MEASUREMENTS (for 4 servings): 8 egg yolks 2 eggs 150 grams of white sugar 1 ½ kg of cream 250 g of passion fruit pulp 50 g of glucose 3 sheets of gelatin 300 g of white chocolate topping Water 200 g of a variety of fresh fruit 50 g of brown sugar 100 g of fresh coconut 2 sheets of Phyllo dough UTENSILS:   5 Bowls 3 Saucepans Whisk Various wooden spoons Rectangular moulds Paring knife Potato Peeler Cookie sheet Dessert plates
  45. 45. Passion fruit parfait By Rachel Smith <ul><li>  METHOD OF PREPARATION: </li></ul><ul><li>Passion Fruit Parfait </li></ul><ul><li>Whip together 6 egg yolks and all the white sugar. </li></ul><ul><li>Whip 600 g of cream till foamy. </li></ul><ul><li>Boil 200 g of the passion fruit with the glucose. </li></ul><ul><li>Let cool and add the whipped egg yolks and sugar to the passion fruit and glucose. Once finished, slowly add the whipped cream. </li></ul><ul><li>Place in rectangular moulds and freeze. </li></ul><ul><li>White Chocolate Mousse </li></ul><ul><li>Whip the remaining egg yolks with the whole eggs. </li></ul><ul><li>Dampen the gelatin sheets with cold water. </li></ul><ul><li>Slowly heat the whipped eggs and add the dampened gelatin. </li></ul><ul><li>Melt the white chocolate topping and add to the previous mixture, stirring slowly and delicately. </li></ul><ul><li>Whip the remaining 600 g of cream till foamy, then carefully add to the rest. </li></ul><ul><li>Also place in rectangular moulds and freeze. </li></ul><ul><li>Fresh Fruit and Phyllo dough </li></ul><ul><li>Peel and cut the fresh fruit in square or circular shapes. </li></ul><ul><li>Cut the Phyllo dough in rectangles slightly larger than the moulds. </li></ul><ul><li>Place the dough in the oven with the brown sugar and caramelize at a low temperature. </li></ul><ul><li>  PRESENTATION: </li></ul><ul><li>The best way to present this dish to its hungrily awaiting consumers is to select a nice dessert plate to mount the tasty delight on. First, decorate the plate with a little bit of passion fruit pulp. After this, put the parfait nearby. On top of the parfait, place the caramelized Phyllo dough, to separate the mousse from the parfait and to act as an extra support for the fresh fruit and coconut, which is all nicely placed on top of the parfait. </li></ul>
  46. 46. Raspberry-pepper Sechuan ice-cream By Karla Velasco   INGREDIENTS & MEASUREMENTS: R ASPBERRY MOUSE 500 g of raspberries 100 cc water 100 g syrup gelatine leaves Lemon juice drops SECHUÁN PEPPER ICE-CREAM ½ l milk 100 cc cream 70 g sugar 20 g glucose 5 yolks 15 g of pepper from Sechuan 4 g stabilizer CARAMELIZED RASPBERRIES 8 raspberries 50 g neutral caramel GRAPEFRUIT WRAPPED IN MINT 4 grapefruits segments 4 mint leaves UTENSILS:   A strainer A saucepan A siphon A mixer Silpats Sulphurated paper A knife A salamander
  47. 47. Raspberry-pepper Sechuan ice-cream By Karla Velasco <ul><li>  METHOD OF PREPARATION: </li></ul><ul><li>  </li></ul><ul><li>Grind the raspberries, the water, the syrup and the lemon juice drops. </li></ul><ul><li>Put it through a sieve and heat a part of it to dissolve two gelatine leaves. </li></ul><ul><li>Fill up the siphon load and keep it in the fridge. </li></ul><ul><li>Boil in a casserole the milk, the cream, the glucose and the sugar with the stabilizer. </li></ul><ul><li>Make tea with the Sechuan pepper and add it to the other mixture. </li></ul><ul><li>Take it away from the fire and add the yolks, stirring gradually and without stopping. </li></ul><ul><li>Leave 12 hours in the fridge and then put it through the ice-cream freezer. </li></ul><ul><li>Stretch the neutral caramel between two silpats as thin as possible, pass it later to a sulphurated paper and cut 2 cm big squares. </li></ul><ul><li>Put on each square a raspberry and heat it on the salamander stove, just for a few seconds. </li></ul><ul><li>Cut the vertex of each grapefruit segment to leave just the centre and wrap. a mint leaf around it. </li></ul>
  48. 48. One cannot think well, love well, sleep well, if one has not dined well Virginia Woolf Virginia Espinosa (English teacher)

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