Recipe/ Recipe Name: Brown Beef Stock
Key Ingredient: Bones and shanks Equipment Needs:
Card Key Skills: Chef’s knife, pot
Preparation
Time:
Cooking Time: 4-8 hours
Yield: 10 serves 250 ml
Quantity Ingredients
2k Beef bones
1k Lamb bones
150 g Carrot
150 g Onion
100 g Leek
100 g Celery
5l Water
1 Bouquet garni
Method
Preparation and cooking steps
1. Brown the ones and shanks in a roasting tray in the oven at 180 c for 30
minutes.
2. WPRW the carrots. Peel the onions. Wash the leek and celery. Cut the
vegetables into a mirepoix.
3. Add the mirepoix the roasting tray and roast for a further 10 minutes. Strain
the fat off. Add some water to the tray to release the sediment. Pour the
liquids, bones and meat into a pot and add the remaining water.
4. Bring to the boil and skim off any fat and impurities. Reduce to a simmer and
cook for 4-8 hours. Add the bouquet garni an hour before the finish.
5. Strain through a chinois, label and store appropriately.
Plating Steps
Recipe/ Recipe Name: Brown Chicken Stock
Chicken bones and
Card Key Ingredient:
necks
Equipment Needs:
Key Skills:
Preparation
Time:
Cooking Time: 4-8 hours
Yield: 10 serves 250 ml
Quantity Ingredients
2 kg Chicken bones
1kg Chicken necks
150 g Carrots
150 g Onion
100 g Leek
100 g Celery
5l Water
1 Bouquet garni
Method
Preparation and cooking steps
1. Wash the chicken bones and necks under cold running water.
2. Brown the bones and necks in a roasting tray in the oven at 180 c for 20
minutes.
3. WPRW the carrots. Peel the onions. Wash the leek and celery. Cut the
vegetables into a mirepoix.
4. Add the mirepoix to the roasting tray and roast for a further 10 minutes. Add
some water to the tray to release the sediment. Pour the liquids, bones and
meat into a pot and add the remaining water.
5. Bring to the boil and skim off any fat and impurities. Reduce to a simmer and
cook for 2-4 hours. Add the bouquet garni an hour before the finish.
6. Strain through a chinois, label and store appropriately.
Plating Steps
Recipe/ Recipe Name: Mushroom Veloute soup
Mushroom,
Card Key Ingredient:
chicken stock
Equipment Needs:
Sauce pan, chef’s
Boiling, soup
Key Skills: knife, wooden
productions spoon, ladie
Preparation
Time:
20 minutes
Cooking Time: 50 minutes
Yield: 10 portions
Quantity Ingredients
60 g Flour
60 g Butter
1l Chicken stock
200 g Mushroom white
100 ml Thickened cream
A blanc
50 g Mushroom white
5g Butter
5 ml Water
5 ml Lemon juice
Method
Preparation and cooking steps
1. Prepare a blond roux allow to cool.
2. Bring the brown stock to the boil and gradually mix into the roux using a
wooden spoon, avoid lumps.
3. Finely mince mushrooms and add to soup.
4. Bring to the boil, skim, season and simmer for 45 minutes. Puree with blitz
5. Add cream to soup and adjust consistency and seasoning.
6. Prepare mushrooms a blanc- place ingredients in a pot. Cover with a buttered
cartouche and bring to the boil. Cook until soft, remove from heat(may be left
in cooking until required). Strain before adding the soup.
Plating Steps
Recipe/ Recipe Name: Vichyssoise soup
Key Ingredient: potatoes Equipment Needs:
Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
1 Asparagus bunch
150 g Leek
100 g Potatoes
5g Chives
15 g Butter
125 ml White chicken stock
60 ml Milk
4 oysters
Method
Preparation Steps
1. WPRW the potatoes and dice them.
2. Slice chieves
Cooking Steps
1. Melt the butter in a pan. Add the white stalks, leek and potatoes. Cook for 5
minutes.
2. Add the stock bring to the boil and simmer for 8-10 minutes.
3. Remove from heat and blend until smooth, add milk and season to taste.
4. Chill before serving.
Plating Steps
Recipe/ Recipe Name: Spanish Omelette
Key Ingredient: eggs Equipment Needs:
Card Key Skills: Pan fry
Preparation
Time:
5 minutes
Cooking Time: 2 minutes
Yield:
Quantity Ingredients
1g Basil
30 g Onion
40 g Bacon
20 g Zucchini
20g Capsicum
40 g Tomatoes
3 Eggs
Salt + pepper
20 ml Olive oil
Method
Preparation Steps
1. Pick and shred the basil leaves.
2. Peel and dice the onion. Cut the bacon, zucchini and capsicum.
3. Slice the tomatoes
4. Whisk the eggs and season. Add basil
Cooking Steps
1. Fry the bacon until lightly browned and set aside.
2. Heat the oil and saute the diced vegetables.
3. Pour the eggs on top and move the mixture around until the egg starts to set.
4. Place the bacon and tomato slices on top and finish in a hot oven or under
salamander.
Plating Steps
Recipe/ Recipe Name: Risotto
Key Ingredient: Arborio rice Equipment Needs:
Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
15g Button onion
2g Garlic
12 g Parmesan
250 ml White chicken stock
20 g Butter
100 g Arborio rice
1 Bay leaf
50 ml White wine
Salt + pepper
Method
Preparation Steps
1. Pell and dice the onion. Peel and chop the garlic.
2. grate the parmesan.
3. Heat the chicken stock.
Cooking Steps
1. Heat the pan and melt half the butter. add the onion and sweet, then add the
garlic and fry lightly without adding colour.
2. Take the pan off the heat and add the rice. Stir until the rice grains are
covered, glossy and slightly toasted.
3. Add the bay leaf and wine and stir until the wine is almost evaporated. Add
1/3 of the stock and stir. Return the pan to the heat. Once the rice starts to
absorb the liquid gradually work in the remainder of the stock and season.
4. Cook for 15 minutes until the rice is almost done. It should have a small
amount of bite left.
5. Add the parmesan and mount the risotto with the remaining butter.
Plating Steps
Recipe/ Recipe Name: Béarnaise sauce
Key Ingredient: Equipment Needs:
Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
250 g Butter
5g Peppercorns
30 g Button onion
3 Eggs
5g Tarragon
5g Parsley
75 g Lemon
20 ml Tarragon vinegar
20 ml Water
Salt+pepper+cayenne pepper.
Method
Preparation Steps
1. Clarify the butter and keep at blood temperature.
2. Crush the pepper corns and dice the onion.
3. Separate the eggs and put aside the whites.
4. Chop the tarragon and parsley leaves. Put aside th steam to use in the
reduction.
5. Juice the lemon.
Cooking Steps
1. Boil the pepper, onion and herb steams with the vinegar and water until
almost dry.
2. Add additional water to obtain 10-15 ml of liquid per egg yolk, then cool and
strain the reduction.
3. Combine the reduction with the egg yolks and whip over a bain-marie to
sabayon stage.
4. Stir in the butter gradually until the correct consistency is achieved. This will
depend on your sabayon.
5. Season and Stir in the lemon juice and cayenne pepper.
6. Strain through a muslin cloth. Add the tarragon and parsley and keep warm.
Plating Steps
Recipe/ Recipe Name: Gnocchi Piémontaise
Key Ingredient: Potatoes Equipment Needs:
Card Key Skills: Pot,bowl
Preparation
Time:
15 minutes
Cooking Time: 35 minutes
Yield:
Quantity Ingredients
150 g Kifler potatoes
40 g Flour
7g Butter
½ Eggs
½ Egg yolk
1g Nutmeg
1g salt
Method
Preparation and cooking steps
1. Wrap the potatoes in foil and bake in the oven at 180 c for 30 minutes until
soft. Alternatively, steam the potatoes until soft.
2. Peel and mash the potatoes while hot. Add the flour, butter, egg, egg yolk,
nutmeg and salt, then combine.
3. Pipe or roll to the mixture into a sausage shape. Cut into 3 cm long pieces and
roll them down a gnocchi board or over the back of a fork.
4. Poach gently for 3-5 minutes and drain in a colander.
Plating Steps
Recipe/ Recipe Name: Spiced Fruit Compote
Key Ingredient: Dried fruit Equipment Needs:
Card Key Skills: rehydration Stew pot
Preparation
Time:
5 minutes
Cooking Time: 15 minutes
Yield: 4 portions
Quantity Ingredients
180 ml Water
10 cm Piece orange rind
60 ml Fresh orange fruit
70 g Brown sugar
5g Ground cinnamon
1g Ground cardamom
200 g Mixed dried fruit
5 Dried figs
1 Granny smith apple
Method
Preparation and cooking steps
1. Combine water, orange rind, orange juice, sugar, cinnamon and cardamom in a
saucepan over low heat. Stir until sugar dissolves. Increase heat to medium-high.
2. Add dried fruit and figs, and simmer, uncovered, stirring occasionally, for 8 minutes.
Reduce heat to medium-low, add apple and simmer, uncovered, for 2 minutes or until
tender.
3. Spoon into serving bowls.
Plating Steps
Recipe/ Recipe Name: Sabayon
Key Ingredient: Eggs Equipment Needs:
Card Key Skills: Aerating Bowl, whisk, pot
Preparation
Time:
5 minutes
10 minutes+
Cooking Time:
cooling
Yield: 6 portions
Quantity Ingredients
250 ml Cream
6 Egg yolks
165 ml Wine
80 g Raw caster sugar
1 Vanilla bean
Method
Preparation and cooking steps
1. Whisk cream in a bowl until soft peaks form, cover with plastic wrap and refrigerate
until required.
2. Whisk yolks, wine, sugar and vanilla seeds in a heatproof bowl until combined and
sugar
dissolves.
3. Place over a saucepan of gently simmering water (bowl should fit snugly over pan)
and
whisk continuously until mixture is thick, pale and tripled in volume and holds a ribbon
(8-10 minutes).
4. Remove from heat and whisk for 2-3 minutes to prevent sabayon cooking on sides of
bowl [NB at this stage the sabayon may be served warm], fold in cream to combine,
then refrigerate until required.
