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Faculty/School
School of Business, Computing & Humanities
Department
Department of Hotel, Culinary Arts & Tourism
Programme(s) Title & Level
Bachelor of Arts (Hons) in Culinary Arts(NFQ/QQI Level 8)
Module Title & Administrative Details
Contemporary Culinary Trends(CULN81000) (CRN: 47229)
Lecturer(s)
Mr. Dan Browne
Student
Caroline Danaher T00140373
Module Component & Detail(s)
Contemporary Culinary Trends Portfolio
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Table of Contents Pg. No’s
Introduction 3
Week 1 Stocks and soups 5
Week 2 Amuse Bouche 13
Week 3 Starter Dishes 27
Week 4 Plated Main Courses 39
Week 5 Guest Lecturer 53
Week 6 Preservation, Smoking, Cheese making 56
Week 7 Molecular Techniques 62
Conclusions 66
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Introduction
Contemporary Culinary Trends
This module as part of Culinary Arts year 4 builds on the knowledge that I have gained over
previous modules and also on the foundations of Gastronomy .The module is very interesting
as it investigates contemporary approaches to cooking and utilising modern equipment,
ingredients and techniques. It also encourages us as chefs to compare fundamental culinary
techniques with more modernist approaches.
Throughout each week we will examine contemporary culinary trends, their development and
use in the kitchen through different recipes and the use of modern equipment, ingredients and
techniques and apply health and safety in all uses.
The module will identify future trends and their viability in the industry, through writers,
culinarians in the modernist approach to cuisine.
The following are some techniques in which we will investigate
Sous Vide: Origin and back round of sous vide, choosing the right equipment for and
understanding the process. Storage and temperature information .Cooking temperatures and
times. Sous vide cooking, finishing and safety.
Modern Kitchen Equipment The author will investigate the use of modern equipment in the
kitchen like gram scales, immersion blenders, dehydrators, whipping siphon, smokers,
spherication tools, thermomix and other relevant equipment.
With Contemporary culinary trends we will use various techniques and understand the
contemporary approach to cooking including , emulsifying , foams , gelling , low temperature
cooking , spherication , thickening , dehydration , freeze drying , freezing compression and
smoking .
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The ingredients used in the modern kitchen to create modernist dishes include , Agar ,
carrageenan , gelatin , lecithin, maltodextrim , sodium alginate , Xan than gum , calcium ,
gellan , dry ice and liquid nitrogen .The understanding of safety issues is vital with these
ingredients .
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Week 1 (19-1-2015) Stocks and soups
A stock of quality can’t rely on cooked carcass and left over for flavours, it needs the strength of raw meats, the choice of meat will vary according to type of stock being made. For a dark stock beef shin, shoulder or oxtail is recommended as these cuts contain plenty of flavour. For a lighter chicken stock, wings are great source of flavour.
These cuts also contain gelatine, which is key ingredient for many stocks as when meat cooks slowly, the collagen fibres in the connective tissue break down into gelatine. As gelatine cools it forms a fragile solid gel.
Fish stocks are straight forward as there is no connective tissue to be broken down. With a fish stock you are looking to capture the sweet aromatic characteristics of the vegetables and the bones. It’s best to use the bones from white fish. Crustacean shells contain lots of fragment flavours that will reinforce the delicate aroma of shellfish stocks. The vegetables used in a fish stock can vary but tend to be the same ones you find in a classic court bouillon.
Soups and the finishing touches of soups are what brings the dish alive. When the soup has cooled slightly you can decide what is needed, the addition of acidity can enhance the flavour especially a rich soup. When tasting soup check if it would benefit from the addition of sherry vinegar, grated parmesan or maybe flavoured oil. Perhaps add croutons for crunch, other ideas may be diced sauté bacon, coriander seeds. These flours will enhance the soup but also give excitement to the palate.
Dish name: Red Cabbage Gazpacho and mustard ice cream serves 4
Photographs of complete presentation
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INGREDIENTS Quantity for 4Large egg yolk 1Dijon Mustard 10gGroundnut or Rapeseed Oil 90gRed wine vinegar 10gRed wine 15g
FOR THE GAZPACHORed Cabbage 11 slice bread (crust removed ) 1Red wine mayonnaise 20gRed wine vinegar 30gSalt
TO FINISH AND SERVE Cucumber ¼ , peeled deseeded and finely chopped
4scoops of mustard ice cream
PRODUCTION METHOD
MISE EN PLACE
1. Gather all ingredients 2. Weigh out ingredients 3. Wash , peel and rewash vegetables4. Juice ¾ cabbage 5. Place cabbage juice and bread in a container , refrigerate for two hours 6. Make red wine mayonnaise
COOKING / PREPARATION
7. For the red wine mayonnaise , combine the egg yolk with the mustard in a bowl , slowly whisk in the oil to form a emulsion
8. When the emulsion is very stiff , stir in the vinegar until thoroughly combined , cover and keep in fridge until ready to use
9. Strain cabbage juice through fine sieve lined with muslin cloth, (the bread releases starch into the juice, which will thicken a little). Discard the bread.
10. Just before serving, juice remaining ¼ of red cabbage and strain into the rest of cabbage juice. Using a hand blender, mix the juice and mayonnaise, season with vinegar and salt.
PRESENTATION AND SERVICE
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When ready to serve, put a small amount of diced cucumber at the bottom of each bowl, then place a small scoop of mustard ice cream on top. Pour the Gazpacho around the ice cream at the table.
Dish Name: Mustard Ice cream serves 3-6
Photographs of completed dish presentation
INGREDIENTS QUANTITY FOR 3-6Whole milk 360gCaster sugar 140gWhipping cream 840gSemi skimmed milk powder 35gWholegrain Mustard 120gEnglish Mustard 10g
PRODUCTION METHODMISE EN PLACE
1. Prepare ice bath 2. Turn ice cream machine on at least 20 minutes before use
Cooking / preparation
1. Place the milk, sugar, whipping cream and milk powder in a saucepan over medium heat and whisk until the milk powder has completely dissolved.
2. Remove from heat and place container in a bowl of ice water to cool 3. Once cold add two types of mustard and whisk well to incorporate.4. Pour the base into the ice cream machine with the paddle turning until ice cream is
made 5. Using a hand blender, blitz the ice cream for 10 seconds, replace mixing bowl in
machine and churn for further 10 minutes.SERVICE
6. Decant the ice cream into a sealable container and place in the freezer for at least 2 hours before serving.
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RECIPE COSTING SHEET
Dish name: Red Cabbage Gazpacho and mustard ice cream serves 4
INGREDIENT PURCHASE
UNIT
PURCHASE UNIT COST
QUANTITY FOR 4 PORTIONS
COST
FOR 4 PORTIONS
Large egg yolk mls 0.29 1 0.29
Dijon Mustard g 0.04 10g 0.04
Groundnut or Rapeseed Oil
mls 1.95 90mls 0.59
Red wine vinegar mls 0.06 20mls 0.06
Red wine mls 4.57 15mls 0.14
FOR THE GAZPACHO
Red Cabbage 1 each 1.00 1 1.00
1 slice bread (crust removed )
1 each 0.25 1 0.25
Red wine vinegar mls 0.06 20mls 0.06
Salt 0.05
cucumber each .40 .5 0.40
MUSTARD ICE CREAM
Whole milk mls 0.64 360mls .46
Caster sugar g 0.25 150g 0.25
Whipping cream mls 2.88 840g 2.88
Semi skimmed milk g .07 25g 0.07
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powder
Wholegrain Mustard g .17 120g .34
English Mustard g .02 10g 0.02
X FOOD COST
MISCELLANEOUS COSTS
TOTAL COST
6.88
X 2.00
X 8.90
COST PER 4 PORTIONS = €8.09
COST PER PORTION = 2.25
Comments/Recommendations/Action
While there are technical elements in this dish I feel you could charge at least €8.00 for this dish which will give you 72% gross profit
Calculate the Selling Price at the following GP percentages:
€5.00 @ 55%
€7.00@ 68%
€8.00 @ 72%
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Labour Skills and Labour Costs (1)
In order to complete this task adequately you will need to source and justify current market labour costs from reliable sources.
Skill Level Cost per hour €
Source
Unskilled (kitchen porter )€8.75 (gross) Owner
Semi-skilled (commi chef )€8.75 (gross) Owner
Highly skilled (chef de partie )€13.00 (gross) Owner
Specialist skill ( head chef )€14.00 (gross) Owner
Decide and justify which level of skill you deem to be appropriate for the task being assessed.
Based on current labour market costs, assess the time required for production for the dish and calculate the costs incurred according to the skill level identified in the table above:
Dish Name: Red Cabbage Gazpacho and mustard ice cream
Skill Level Cost per hour €
Approx. hours required for production
Production costs
Unskilled€8.75 10mins €1.45
Semi-skilled€8.75 15 minutes €2.20
Highly skilled€13.00 30 minutes €6.50
Specialist skill€14.00 10 minutes €2.33
Total 65 minutes €12.50Total food cost and labour cost
€20.60
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Comment: As labour costs are high a suggestion may be to teach the commi chef how to make the ice cream, also consider buying a good jar of ready mayonnaise and add the additional ingredients. This would bring the labour costs down to approximately €6.50.
Dish Name: Red Cabbage Gazpacho and mustard ice cream
Training needs:
Look at the equipment, does the person need training? Example the juicer and the ice machine in this recipe
Dish Name: Red Cabbage Gazpacho and mustard ice cream
Resources and/or specialist equipment required:
Ice cream machine Juicer
Method of production:
The method of production for these dishes cannot be compromised.
Labour skills:
As labour costs are high a suggestion may be to teach the commi chef how to make the ice cream, also consider buying a good jar of ready mayonnaise and add the additional ingredients. This would bring the labour costs down to approximately €6.50.
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Standard Recipe
Dish Name: Chilled Pea and Mint Soup, Buttermilk, prosciutto Crisps.
Photographs of Completed Dish Presentation:
Ingredients Quantity for 4
Scallions 250 gShelled Peas 360 gMint leaves 10 -12 leavesButtermilk 750 mlProsciutto 145 gButter 480 gOlive Oil 4 tablespoonsSalt 2 tspCayenne Pepper 1 PinchAgar Agar 7 gBrick Dough 4 Sheets
Production Method
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Mise en Place1 Collect Ingredients, and equipment, wash, peel and rewash all veg2 Allow butter to soften over a low heat until it reaches 72 degrees3 Roughly chop scallions, blanch and refresh. Blanch and refresh peas.4Trim Prosciutto56Cooking/Preparation7 For the buttermilk granita, put 250 ml of buttermilk, salt, cayenne pepper in a bowl, mix well and freeze until set.8 For the Proscuitto butter, render down the trimmings of the prosciutto and add the clarified butter, allow to infuse for one hour.9 For the crisps, lay out a sheet of the dough and brush with the butter, then lay down the prosciutto, followed by another layer of the dough, and brush again with butter. Cover in a sheet of greaseproof paper and put a weight on this, allow setting in the fridge for 30 mins before cutting into strips of 6 x ¾ inch strips and baking with weights at 160 degrees for 15 mins or until crisp.10 For the soup add the blanched peas, and scallions with 250 ml buttermilk, the olive oil, salt and mint leaves to a blender. Puree until smooth, pass if necessary. Check the seasoning and chill.11 For the buttermilk jell, heat together 500 ml of buttermilk, salt and the agar, before it comes to the boil, turn down the heat and whisk for 2 mins. Pour into lined mould and set in the fridge.12Presentation and Service13 Decorate the Parma crisps first with some pea shoots, some buttermilk jell, as it needs to go over the soup.14 Pour the soup into chilled bowls. With a fork scrape some of the granite and garnish on top of the soup. Place the Parma crisp over the top so it sits across the bowl.15 See Picture for garnish options.1617
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Week 2 Amuse Bouche 2-1-2015The definition of amuse bouche could be described as a French term which means a little bit of food which is served before the meal to stimulate the appetite , normally without charge by the restaurant.
STANDARD RECIPE
Dish name :
Mushroom jelly with mushroom cream
Lamb jelly with cucumber
Szechwan Broth
Photographs of completed dish presentation:
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INGREDIENTS QUANTITY
FOR 4
LAMB JELLY WITH CUCUMBER
Lamb Stock 1.6 kg
Sprig rosemary 1
Sprig of Tarragon 1/2
Sprigs of coriander 4
Sprigs of flat leaf parsley 4
Leaves of gelatin 7 (cut with scissors)
FOR LAMB SALAD
Lamb tenderloin 200g
Cucumber, peeled , deseeded, and cut in small bayonets
65g
Oven dried tomato halves , cut into strips ,
18
Mustard vinaigrette
Small chervil leaves 12
Mustard Vinaigrette
White wine vinegar 40g
Dijon or wholegrain mustard 40g
Groundnut or grape seed oil 120g
MUSHROOM JELLY WITH MUSHROOM CREAM
To fortify and clarify the mushroom stock
Peeled and finely sliced shallot 25g
Dry martini 95g
Mushroom stock 500g
Mushroom ketchup 1 & ½ tsp
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Leaves of gelatin , softened in cold water
12g
FOR THE MUSHROOM PUREE (LAYER 1)
unsalted butter 30g
Peeled and finely sliced onion 50g
Cleaned and finely sliced leek ,white part only
50g
Finely sliced button mushroom 200g
Dry white vermouth 15g
Vegetable stock 150g
Double cream 15g
Mushroom ketchup ½ teaspoon
salt
Leaves of gelatin, softened in cold water.
6g
FOR THE MUSHROOM JELLY (layer 2)
The Clarified stock
Leaves of gelatin , softened in cold tap water
6g
FOR THE MADERIA AND SHERRY CREAM (layer 3)
Dry madeira 100g
Oloroso sherry 100g
Double cream 100g
Enoki mushroom to garnish
SZECHUAN BROTH (consommé)
Chicken wings 1kg
Pork ribs (cut into individual ribs
1.5kg
Large onion 1
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Star anise 3
Shaoxing wine or Manzanilla sherry
180g
Peeled and finely sliced fresh root ginger
75g
Szechuan peppercorns 5g
Cinnamon stick 1
PRODUCTION METHOD
MISE EN PLACE
1. Gather all equipment
2.Weigh out ingredients
3 Wash re was and prepare all vegetable
4.filter the stock by ice filtration
5.Szechuan broth to be prepared in advance in order for ice filtration of broth
6.Pressure cooker
COOKING/PREPARATION
7.For lamb jelly ,filter lamb stock by ice filtration
8.Pour clarified stock into clean saucepan ,boil and reduce to half over high heat ,leaving 500g of stock
9. Infuse the stock with herbs for 12 hours, then strain and season with salt.
10. Soften the gelatin in cold water, squeeze dry and add to 100g of lamb stock.
11. Heat just enough to dissolve the gelatin and whisk the mixture into the rest of the stock.
12. Divide the finished stock into 6 medium bowls and refrigerate for 2 hours.
PRESENTATION AND SERVICE
13 When ready to serve, season lamb tenderloin with salt and sear in very hot, oiled pan on all sides, allow the meat to rest for 10 minutes, then cut into small cubes.
14.Gently mix the cucumber , tomato , lamb cubes , vinaigrette , salt and freshly ground pepper and pile on lamb jelly
15.Garnish with chervil leaves
Mustard vinaigrette
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Combine vinegar and mustard in a bowl together Slowly add in the oil, season with salt, keep in fridge.
MUSHROOM JELLY WITH MUSHROOM CREAM
To fortify and clarify the mushroom stock, place shallot and Madeira in a small saucepan and reduce over high heat to thick syrup.
Strain , combine reduced madeira with the mushroom stock and the mushroom ketchup , heat a small amount of this liquid in a pan , add the softened squeezed gelatin to the liquid , stir to dissolve .
Return the liquid to the stock , pour into a freezer bag and freeze until completely solid,
Filter the stock by ice filtration
FOR THE MUSHROOM PUREE (LAYER 1)
Melt butter in a saucepan, add onion and sweat until soft, add leek and mushroom and cook until just beginning to soften.
Add vermouth and reduce until it has almost evaporated Add vegetable stock and cream Bring to a simmer and cook for 10 minutes Remove the pan and blitz with a hand blender until completely smooth Add the mushroom ketchup and salt to taste Squeeze softened gelatin, stir into a small amount of warmed puree, and then
return this to pan. Carefully pour a layer (80g)into each of glasses , refrigerate until set (1 hour )
FOR THE MUSHROOM JELLY (layer 2)
Gently warm a small amount of clarified stock and add softened , squeezed gelatin leaves ,stir to dissolve , and return liquid to rest of the stock
Carefully divide the stock between the 6 glasses , making a second layer on the set mushroom pate
FOR THE MADERIA AND SHERRY CREAM (layer 3)
Pour madeira and sherry in a small pan and reduce to a syrup Leave to cool to room temperature , then add cream and some salt
PRESENTATION AND SERVICE
When ready to serve , make sure the mushroom jelly is completely set , before putting a tablespoon of the cream on top , tipping each glass around in a circle so the cream covers the top in a thin layer , plant small enoki mushroom in the jelly and serve .
For the Consommé ( Szechuan broth)
Rub chicken wings and ribs with a little oil Roast in pre heated oven 200c for 45 – 6- minutes , turning occasionally Coat the bottom of pressure cooker with small amount of oil and place over
minimum heat
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Add onion and star anise and sweat until soft and lightly caramelized ,12 minutes Add shaoxing wine and boil and reduce by half, add the ginger, Szechuan
peppercorns, cinnamon stick roasted ribs and wings and 1.5 kg of water, bring to a simmer.
Place lid on pressure cooker and bring to a full pressure over high heat. Reduce the heat to low and cook for 2 hours Take pressure cooker off the heat and allow to cool completely before opening Strain the liquid through a sieve
PRESENTATION AND SERVICE
Filter the stock by ice filtration Pour filtered stock into clean saucepan and gently heat Finely slice spring onion and add them to consommé Season with salt
RECIPE COSTING SHEET
Dish name:
Lamb jelly with cucumber
Mushroom jelly with mushroom cream
Szechwan Broth
INGREDIENT PURCHASE
UNIT
PURCHASE UNIT COST
QUANTITY FOR 4 PORTIONS
COST
FOR 4 PORTIONS
LAMB JELLY WITH CUCUMBER
Lamb Stock kg 5.00 1.6 kg 5.00
Sprig rosemary g 0.25 1 sprig 0.12
Sprig of Tarragon g .013 ½ sprig 0.06
Sprigs of coriander g 0.13 4sprigs 0.06
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Sprigs of flat leaf parsley
g 0.34 4 0.15
Leaves of gelatin g 1.30 7 (cut with scissors)
.036
FOR LAMB SALAD
Lamb tenderloin g 3.70 200g 3.70
Cucumber, peeled , deseeded, and cut in small bayonets
Half .30 65g .30
Oven dried tomato halves , cut into strips
g .39 30g .39
Small chervil leaves g .13 12 .13
Mustard vinaigrette
White wine vinegar mls .07 40g .14
Dijon or wholegrain mustard
g .06 40g .12
Groundnut or grape seed oil
mls .39 120g .78
MUSHROOM JELLY WITH MUSHROOM CREAM
To fortify and clarify the mushroom stock
Peeled and finely sliced shallot
g .03 25g .01
Dry martini mls 1.12 120g 1.12
Mushroom stock mls 4.50 500g 4.50
Mushroom ketchup g .05 1 & ½ tsp .05
Leaves of gelatin , softened in cold water
g 1.30 12g .31
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FOR THE MUSHROOM PUREE (LAYER 1)
unsalted butter g .83 30g .15
Peeled and finely sliced onion
1000 .50 50g .02
Cleaned and finely sliced leek ,white part only
g .04 200g .05
Finely sliced button mushroom
g .54 200g .54
Dry white vermouth mls 1.12 120mls 1.12
Vegetable stock g 10.00 15g .15
Double cream mls 3.10 10mls .05
Enoki mushroom to garnish
g .46 50g .46
SZECHUAN BROTH (consommé)
Chicken wings kg 8.24 1.5kg 8.24
Pork ribs (cut into individual ribs
1kg 7.99 1kg 7.99
Large onion 1 .30 1 .30
Star anise each .02 3 .06
Shaoxing wine or Manzanilla sherry
mls 3.42 180mls 3.42
Peeled and finely sliced fresh root ginger
g .19 75g .19
Szechuan peppercorns
g .10 5g .10
Cinnamon stick g .05 3g .05
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X FOOD COST
MISCELLANEOUS COSTS
TOTAL COST
40.00
X 2.00
X 42.00
COST PER 15 PORTIONS (3 dishes) =42.00
COST PER PORTION = 2.80
Comments/Recommendations/Action:
These costs are extremely high, we must look again at suppliers as these dishes may not be feasible.
Calculate the Selling Price at the following GP percentages:
€6.22 @ 55%
€8.75 @ 68%
€10.00 @ 72%
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Labour Skills and Labour Costs (1)
In order to complete this task adequately you will need to source and justify current market labour costs from reliable sources.
Skill Level Cost per hour
€
Source
Unskilled
€8.75 (gross) Owner
Semi-skilled
€8.75 (gross) Owner
Highly skilled
€13.00 (gross) Owner
Specialist skill
€14.00 (gross) Owner
Decide and justify which level of skill you deem to be appropriate for the task being assessed.
Dish Name:
Lamb jelly with cucumber
Mushroom jelly with mushroom cream
Szechwan Broth
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Skill Level Cost per hour
€
Approx. hours required
for production
Production
costs
Unskilled
8.75 2 HOURS 17.50
Semi-skilled
8.87 2 HOURS 17.50
Highly skilled
13.00 20 MINUTES 4.33
Specialist skill
14.00 5 MINUTES 0.11
TOTAL€39.44
TOTAL FOOD COST PLUS LABOUR
54.95
Comment:
Specific training needs which may be required for the successful completion of the task.
Training needs:
Train the staff how to use the pressure cooker
Train staff on measurement of gelatine
Train on use of blast chiller
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Dish Name:
Lamb jelly with cucumber
Mushroom jelly with mushroom cream
Szechwan Broth
Resources and/or specialist equipment required:
Resources and/or Specialist Equipment required :
Pressure cooker
Blast Chiller
Alternatives : The use of this equipment is vital
Method of production:
As these dishes use ice filtration, I feel the quality of the stock would not be achieved if we were to buy in other stocks.
The other dishes could not be compromised
Prepared commodities: I would not recommend prepared commodities for these dishes
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Standard Recipe
Dish Name: Foie Gras Bavarois, Raisin Puree, Parmesan foam, Fruit Bread Croutons.
Photographs of Completed Dish Presentation:
Ingredients Quantity for 4
Golden Raisins 100gApple Juice 100mlCaster Sugar 80gFoie Gras 100g Armagnac, Pineau de Charentes 20 ml of each to soak the foie gras inMilk 100 ml Gelatine ½ leafDouble Cream- Whipped 400 ml
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ButterShallots 30 gCauliflower 100 gLeek 30 gParmesan 100g and the RindMilk Cream 400ml 225ml
Production Method
Mise en Place1 Collect ingredients and equipment, wash peel and re wash all vegetables.2 Soak the raisins in the apple juice with the sugar for 30 mins3 Cut the Foie gras, remove all the veins and allow to come to room temperature before soaking it in the Armagnac and Pineau de Charentes.4 One loaf of ready-made fruit and walnut bread will be needed.56Cooking/Preparation7 Warm through the raisins and juice, in another pan allow the sugar to caramelise a little before adding the fruit mixture, allow to cool slightly before adding. Puree this in a jug blender until smooth.8 After the foie gras has been at room temperature and seasoned with the alcohol and salt and pepper, add it to the milk in a saucepan and heat through slowly. Soak the gelatine in water until it becomes pliable. Add the gelatine to the foie gras once it has been blitzed, along with 50 ml of the reserved milk it was poached in. Place it over a bowl of ice and whisk until cold. Fold in the whipped cream, check for seasoning and keep chilled. After it has chilled put into a piping bag and pipe into tall shot glasses, and fill about a 1/3 of the way up, and refrigerate.9 For the parmesan foam, melt the butter in a saucepan; add the shallot, leek, cauliflower all of which should be finely sliced. If you have the parmesan rind, add this too. Sweat this off until the vegetables have softened. Add the cream and milk bring to the boil and reduce for 15 minutes. Pass through a sieve, keeping half of the solids and adding them back into the liquid. This mixture is then blitzed and passed again thorough a fine chinois. Check the seasoning and be careful of the salt content due to the parmesan. Transfer into a foam gun and use 2 gas charges.10 Finely slice the walnut and raisin bread at an angle to make long thin croutes, lightly grill until golden and crisp.11 Assemble the Dish12Presentation and Service13 The bavarois should already be in the shot glass, so next is to add the raisin puree using a piping bag, making sure an even layer about half an inch thick sits in each one.14 Next add the parmesan foam that’s in the gun, making sure to point the gun all the way upside down so the foam doesn’t burst out.15 Finally insert the croutons or lay them across the top of the glass and serve.
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Week 3 Starter Dishes
I feels that you should kick start your menu off with starters that are going to compliment the rest of the menu, i.e. start as you mean to go on.
The menu is the blueprint for any business.
STANDARD RECIPE
Dish name :
Goose and oatmeal sausage with pickled cherries, shaved pear, celeriac puree and celeriac crisps.
INGREDIENTS QUANTITY
FOR 4
For the pickled cherries and gel
White wine vinegar 250mls
Light brown sugar 250g
Water 200mls
Salt 7g
Ground mace 1/4tsp
Dried rose petal 1tsp
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Star anise 3
Coriander seeds 15
Peppercorns 15
Fresh ginger peeled and sliced 25g
Cherries 500g
A little thickener
FOR THE SAUSAGE (serves 4)
Chicken liver , trimmed and roughly chopped
60g
Fresh fois gras 60g
Port 25g
Brandy 25g
A little vegetable oil
Shallots finely diced 50g
Sliced white bread 1 (MADE INTO CRUMBS)
Cream 90 mls
Goose meat roughly chopped 450g
Glande di colonnata 135g
Salt 6g
Eggs 1
Oatmeal 30g
Pinhead oatmeal 20g
Lucky duck spice mix 1g
Sausage skins 38mm
FOR THE PEAR SLICES
Sugar 100g
Water 100mls
Juice of lime 1
Zest of lemon 1/2
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Pinch of Ascorbic Acid
Firm pears 2
CELERAIC CRISPS
Celeriac ½ head
1tsp Salt
CELERAIC PUREE
(makes 250)
Vegetable oil for deep fat frying
Celeriac , finely sliced 150g
Unsalted butter 25g
Milk 50mls
Cream 25mls
MADERIA JUS (MAKES 500mls)
OLIVE OIL 2 TBSP
Onions sliced 1
Carrots chopped 1
Celery sticks chopped 1
Leek sliced 1/2
Garlic cloves lightly crushed 1
Fresh thyme sprigs ½ handful
Bay leaves 2
Madeira 275mls
Double Chicken stock 2.5 litres
Thickener ½ tbsp.
Butter diced and chilled 20g
PRODUCTION METHOD
MISE EN PLACE
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1.Gather all equipment
2.Wash, peel , rewash vegetables
COOKING AND PREPARATION
Goose sausage Soak the Chicken livers and foie gras in the port and brandy overnight Soak the bread in the cream Drain livers reserving the liquid , caramelize the livers in a hot pan Reduce the marinating liquid to a glaze with the shallots , using a mincer , mince all the
ingredients , then add the bread and cream mixture , also the reduced alcohol and season with salt and pepper
Mix well , fry off a patty to taste for seasoning Using sausage stuffer , fill the skins and tie off tightly Preheat steam oven to 85c and cook on 100 per cent steam for 45 minutes or until 73c in
centre for 3 minutes Cool quickly in blast chiller or ice bath.
TO FINISH THE SAUSAGE
Preheat the oven to 160c Peel the skin off the sausage and cut 4 by 10 cm long pieces Cut each of these in half lengthways to make 4 portions Heat a little oil in frying pan Caramelize the cut side of sausage pieces Place on a tray and in oven 5-7 minutes
PICKLED CHERRIES AND GEL
Bring vinegar, sugar, water, salt, rose petals and spices to the boil, stirring to dissolve the sugar.
Add the cherries, remove from heat and allow to cool in liquid. Leave to pickle in the fridge for up to 6 months Strain cherries through chinois , reserving pickling liquor Remove stones with cherry stoner and cut each cherry in half To make gel, measure 400 mls of the pickling liquor into a pan and reduce by half. Whisk in thickener a little at a time until it reaches a gel consistency , put in squeeze
bottle
6.Celeraic Crisps
Peel the celeriac and trim off any dirty bits near the root. Then begin by making the celeriac crisps. With a vegetable peeler (the type with a horizontal blade is best for this), cut large shavings, as thinly as possible, from the top to the bottom of one of the celeriac - you will need about 5 oz. (150 g), sprinkle evenly with salt, leave for 20 minutes. Squeeze well without rinsing
7. Heat the oil in the deep-fat fryer, wok or saucepan to 310F, 165C or until a small cube of bread turns golden in 45 seconds. This is the ideal temperature: any lower and the crisps will absorb the oil; any higher and they'll brown too much before they crisp. Fry the celeriac shavings in two batches, making sure the oil comes back up to temperature before you cook the second batch. Each batch will take around 6-8 minutes, turn the shavings halfway through the
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cooking time so they brown evenly
8. When the celeriac crisps are ready, they'll be golden brown and the oil will have stopped bubbling almost completely. Transfer the crisps to a plate lined with absorbent kitchen paper as they are done, season lightly with salt and set aside in a dry place.
CELERAIC PUREE9. Sweat celeriac in butter, add the milk and cream and cover with a cartouche.
10.Cook over low heat until completely tender
11.Puree until smooth and velvety
12. Season with salt and pass through a fine chinois.
PEAR SLICES
Bring sugar water , lime juice to the boil , Remove from heat , add lemon zest and ascorbic acid Leave to cool and pass through a fine chinois , When ready to serve, slice the pears on a mandolin and add them to the syrup.
MADERIA JUS
Heat the oil , roast the veg over high heat until caramelized Add 400mls of the Madeira and the chicken stock, bring to the boil and simmer
for 20 minutes. Strain and bring back to the boil, reduced to 1 litre Remove from heat and add the remaining madeira Pass the sauce through a double muslin, then thicken slightly with thickener, a
pinch at a time. When ready to serve , heat the sauce and whisk in then butter
PRESENTATION AND SERVICE
Pipe a line of celeriac puree onto each warmed serving plate,
Using a small palette knife ,evenly spread the puree to make a rough square shape
Place a piece of hot goose sausage on the puree and top with drained pear slices
Place 3 pickled cherry halves on and around the sausage and top with a little cherry gel
Add a celeriac crisp and watercress sprigs
Pour a little of madeira jus over the sausage to finish
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Training Needs
Identify any specific training needs which may be required for the successful completion of the task to the standard required:
Dish Name: Goose and oatmeal sausage with pickled cherries, shaved pear and celeriac
Training needs:Ensure staff understand about thickener’s and how they workEnsure sausage casings are used correctlyUnderstand about pickling and canning Ensure staff know how to use mandolin slicerEnsure staff are trained with mincer
Resources and/or Specialist Equipment Required
Identify any specific resources and/or specialist equipment required for the successful completion of the task to the standard required:
Dish Name: Goose and oatmeal sausage with pickled cherries, shaved pear and celeriac
Sausage stuffer, sausage casings , Mincer
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AlternativesPiping bag instead of sausage stuffer, Loaf tin instead of casings
Recipe costing sheet
Dish name: Goose and oatmeal sausage with pickled cherries, shaved pear and celeriac puree
INGREDIENT PURCHASE
UNIT
PURCHASE UNIT COST
QUANTITY FOR 4 PORTIONS
COST
FOR 4 PORTIONS
For the pickled cherries and gel (jar)
mls .31 60mls .31
A little thickener g .02 2g .01
FOR THE SAUSAGE (serves 4)
Chicken liver , trimmed and roughly chopped
g 1.49 60g .51
Fresh fois gras g 2.53 60g .43
Port mls .31 25mls .15
Brandy mls .45 25g .23
A little vegetable oil .05
Shallots finely diced g .10 50g .02
Sliced white bread slice .25c 1 (MADE INTO CRUMBS)
.25
Cream mls 3.58 90 mls .29
Goose meat roughly chopped
g 9.94 450g 1.80
Glandes di colonnata (back fat)
g 1.05 135g .52
Eggs each 2.74 1 .25
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Oatmeal g .22 30g .07
Pinhead oatmeal g .22 20g .05
Lucky duck spice mix g .05 1g .05
Sausage skins g 3.50 75mm .55
FOR THE PEAR SLICES
Sugar g .17 100g .17
Water 100mls
Juice of lime 5 2.00 1 .40
Zest of lemon 3 .60 1/2 .10
Pinch of Ascorbic Acid g .25 1g .02
Firm pears 3 1.20 2 .80
CELERAIC CRISPS
Celeriac g .03 ½ head .03
1tsp Salt
CELERAIC PUREE (makes 250g)
Vegetable oil for deep fat frying
Celeriac , finely sliced g .03 150g .03
Unsalted butter g 2.20 25g .14
Milk mls .26 50mls .06
Cream mls 3.58 25mls .09
MADERIA JUS
(MAKES 500mls)
OLIVE OIL 2 TBSP
Onions sliced g .25 1/2 .12
Carrots chopped g .38 120g .09
Celery sticks chopped ½ .40 ½ .40
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Leek sliced g .08 100g .02
Garlic cloves lightly crushed
g .08 10g .04
Fresh thyme sprigs g .50 10g .25
Bay leaves .01
Madeira mls 1.11 275mls 2.40
Chicken stock g .50 2.5 litres .50
Thickener g .02 10g .01
Butter diced and chilled
g 2.20 20g .11
X X FOOD COST
MISCELLANEOUS COSTS
TOTAL COST
11.33
X X 1.00
X X 12.33
COST PER 4 PORTIONS = 12.33
COST PER PORTION = 3.10
Comments/Recommendations/Action:
This a really nice starter with reasonable food costs, it is also good as elements can be prepared in advance for service. I personally would consider this starter on the A La Carte in the workplace. I also think you would get 10.00 euro for this starter.
Calculate the Selling Price at the following GP percentages:
€6.88 @ 55%
€9.68 @ 68%
€11.07 @ 72%
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Labour Skills and Labour Costs (1)
Skill Level Cost per hour €
Source
Unskilled€8.75 owner
Semi-skilled€8.75 owner
Highly skilled€12.50 owner
Specialist skill€13.50 owner
Dish name
Skill Level Cost per hour €
Approx. hours required for production
Production costs
Unskilled8.75 1hour 8.75
Semi-skilled8.75 1 hour 8.75
Highly skilled12.50 .10 minutes 2.08
Specialist skill13.50 .20 minutes 4.50
TOTAL LABOUR 24.10TOTAL FOOD COST AND LABOUR
27.20
Comment:
As the labour costs seem high again we must remember the chefs will be preparing other dishes while sausages and elements are cooking.
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Alternatives
Method of production:We looked at different methods of production e.g. . . . . A loaf tin instead of the casings proved very tasty.I also think it is very important to put the sausage in the fridge for at least 4 hours to prevent casings bursting.We used tinned cherries and thickened it juice as to pickle the cherries would take a long time.
Labour skills:Once staff are trained in using the equipment this is a straight forward and very tasty starter.
Prepared commodities:Tinned cherries in syrup instead of making a homemade pickled cherry
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Week 4 Plated Main Courses
STANDARD RECIPE
Dish name : Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures
Photographs of completed dish presentation:
INGREDIENTS QUANTITY
FOR 4
1-TURBOT
Turbot 2kg
Filtered sea water 200mls
Butter 60g
Lemon zest , black pepper
02-CRAB “VELOUTE”
Velvet crabs 2kg
Chicken stock 3 liters
Tomatoes 4
Garlic clove 1
Tomato diced 3
Shallot diced 1P a g e | 39
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Fennel bulb diced ½
Xanthan gum .8gr
Arbequina olive oil 20 mls
Neutral oil
Mayonnaise 20 mls
Seasoning
03 CRAB “BLOODY MARY”CANNELONI STUFFING
Crab veloute 20 mls
Cucumber 5g
Shallot 5g
Crab meat 150g
Celery diced 10g
04-CANNELLONI SHEET
Tomato juice 150mls
Grapefruit juice 50mls
Celery juice 40 mls
Cork dry gin 10ml
Agar 1g
Gellan 1.6 gr
Gelatine powder .8gr
05-GRILLED FENNEL
Baby fennel 4
Salt , lemon zest
Olive oil
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06-CONFIT FENNEL AND PUREE
Fennel bulbs 4
Star Anise 1
Olive oil
Lemon peel , pepper
07-BLOODY MARY GEL
Tomatoes 250g
Celery juice 50ml
Gin 15 ml
Tabasco , pepper , salt
Lemon zest
Agar agar 1.2gr per 100g liquid
08-SAFFRRON YOGHURT
Yoghurt 200mls
White wine vinegar 25ml
White wine 75ml
Saffron powder .3gr
Gelatin leaf .5
Salt
09-GARNISH
Fennel seed flowers
Fennel loaf
Oregano tops , white borage Blanca
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PRODUCTION METHOD
MISE EN PLACE
1.Gather all ingredients
2.wash , peel , rewash all vegetables
3 juice all vegetables
4.Fillet turbot
5.infuse chicken stock with turbot bones
6.Trim fennel
COOKING/PREPARATION
TO MAKE TURBOT
Fillet the turbot Carefully portion the fish in 70g steaks Brine the necessary amount in filtered seawater Wash the bones under cold water and reserve for veloute
TO MAKE CRAB VELOUTE
Infuse chicken stock with turbot bones over medium heat for 25 minutes Strain and bring chicken/ turbot stock to the boil and remove any impurities that come to
the surface Put the velvet crab in a food mixer fitted with a k shaped spatula , along with the tomato
and garlic and set it to crush the crabs ,slowly until the mix is fully crushed Pour in 50 % of the boiling stock and let it mix for another 2 minutes Remove the mix from the food mixer and add the rest of stock Bring this up to a simmer and let it infuse for an hour Using a stick blender, mix it through again and then strain it, this is first base In a wide bottomed pot heat some oil over high heat and fry off the tomato , fennel and
onion until well softened and then add a 1/3 of the garbure base and start reducing it When it starts to thicken add a ladle more of the base and repeat this action until all the
veloute base is incorporated and reduced , total volume should be reduced to 400ml or 500ml
Pass this through a very fine sieve This is second crab base Allow the second crab base to cool until its luke warm and measure out 250mls into
blender cup Add .8g of xanthan gum and 20 ml Arbequina olive oil and seasoning if needed Blend to create a creamy textured liquid Sieve it again and pour into smaller bottle for later use
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TO MAKE CRAB FILLING FOR THE BLOODY MARY CANNELLONI
Mix all ingredients together and season to taste Place in piping bag and keep in fridge until ready to use
TO MAKE CANNELLONI SHEET
Spread a very thin layer of oil on a rectangular tray measuring 30cm by 40cm Mix all ingredients together along with a pinch of salt In a suitable pot bring to the boil When the mix is boiling pour it directly onto the oiled tray and let it sit Do not move or disturb the tray as the mix will gel instantly and any movement will
ripple the surface After 15 minutes the gel will be set and can be refrigerated until needed To assemble the cannelloni, slice a strip from the gel measuring 12cm by 16cm and pipe
a layer of crab onto it Carefully roll it up and keep it covered in the fridge until needed
TO MAKE GRILLED FENNEL
Trim most of the stalks off the baby fennel and remove the loaf which will be used for garnish
Blanch fennel in boiling salted water until tender Plunge into iced water to stop cooking When cool , dry the fennel and grill them Add a few drops of olive oil and heat through in hot oven to warm through
TO MAKE CONFIT FENNEL AND PUREE
Heat olive oil in small pot for 2 minutes along with star anise, lemon peel and some peppercorns .set aside.
Slice the fennel into fine brunoise and place in the oil Reserve the trimmings for the puree Confit the fennel dice on low heat until tender but retaining a bit of bite , then set
aside Dress the fennel trimmings like a salad by sprinkling with olive oil , a squeeze of
lemon and seasoning , put in a vacuum pack bag and cook in steam oven until completely soft
Add fennel trimming to blender and blend until smooth Push puree through a sieve and store in a squeeze bottle
TO MAKE BLOODY MARY GEL
Roast tomatoes in oven set to 200C for 10 to 15 minutes until soft Place in blender, blend , sieve and season to make a coulis Add the celery juice , gin and other seasoning and then measure out the mix Add 1.2g of agar agar to every 100gr of weight and bring the mix to the boil Pour this into a container and when its set push it through a sieve and whisk into a
gel Place in squeeze bottle until needed
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TO MAKE SAFFRON YOGHURT
Soak the gelatin in cold water In a small pot mix the white wine vinegar , wine and saffron Bring this to the boil and reduce by half Add the gelatin and dissolve it in the liquid Let the mix cool before adding the yoghurt and seasoning to taste Place in a squeeze bottle until needed
PRESENTATION AND SERVICE
Place the turbot skin side down in a non-stick pan and start to slowly fry it , adding a knob of butter and basting the fish until it starts to cook
Season flesh side at last moment before flipping it over Pour some crab veloute onto the plate and place strained confit fennel in the middle On a separate plate to the side of the main dish ,place the cannelloni and the grilled fennel Finish this by dotting the sauces around the cannelloni and dressing the plate with the
herbs Finally place the turbot on the confit fennel and serve
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RECIPE COSTING SHEET
Dish name: Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures
INGREDIENT PURCHASE
UNIT
PURCHASE UNIT COST
QUANTITY FOR 4 PORTIONS
COST
FOR 4 PORTIONS
Turbot(whole ) kg 12.78 1kg 12.78
Filtered sea water 100mls
Butter
Lemon zest , black pepper
02-CRAB “VELOUTE”
Crab shells 1kg
Chicken stock g 15.97 1.5 liters .09
Tomatoes g 1.60 2 .32
Garlic clove g .10 5g .02
Tomato diced g 1.60 100g .20
Shallot diced g .04 110g .04
Fennel bulb diced g 2.60 115g .29
Xanthan gum .4gr
Arbequina olive oil ml .58 10mls .05
Neutral oil
Mayonnaise ml 0.4 10 mls .2
Seasoning
03 CRAB “BLOODY MARY”CANNELONI STUFFING
Crab veloute 20 mls
Cucumber each .80 .5 .40
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Shallot g .04 55g .02
Crab meat g 3.60 150g 3.60
Celery diced each .80 10g .08
04-CANNELLONI SHEET
Tomato juice ml .42 150mls .42
Grapefruit juice each .46 50mls .46
Celery juice each .80 40 mls .80
Cork dry gin mls .81 10ml .27
Agar agar g .70 1g .14
Gellan 1.6 gr
Gelatine powder g .03 .8gr .12
05-GRILLED FENNEL
Baby fennel g 2.60 4 2.08
Salt , lemon zest
Olive oil
06-CONFIT FENNEL AND PUREE
Fennel bulbs g 2.60 4 2.08
Star Anise g .06c 2g .06
Olive oil
Lemon peel , pepper
07-BLOODY MARY GEL
Tomatoes g 1.60 250g .50
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Celery juice each .80 50ml .80
Gin mls .80 15 ml .40
Tabasco , pepper , salt
Lemon zest
Agar agar g .70 1.2gr per 100g liquid
08-SAFFRRON YOGHURT
Yoghurt g .75 200mls .68
White wine vinegar mls .08 25ml .08
White wine mls 2.61 75ml .70
Saffron powder g 9.70 .2g 9.70
Gelatin leaf g .05 1g .03
Salt
09-GARNISH
Fennel seed flowers bunch 1.24 1 bunch 1.24
Fennel loaf Not in stock
Oregano tops , white borage blanca
Not in stock
X X FOOD COST
MISCELLANEOUS COSTS
TOTAL COST
38.65
X X 2.00
X X 40.65
COST PER 4 PORTIONS = 40.65
COST PER PORTION = 10.16
Comments/Recommendations/Action:
This is an expensive dish but I feel you will get 34.95 Euro at least in any top restaurant as the ingredients are the gold of the sea.
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Calculate the Selling Price at the following GP percentages:
€22.57 @ 55%
€31.75 @ 68%
€36.28@ 72%
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Labour Skills and Labour Costs (1)
In order to complete this task adequately you will need to source and justify current market labour costs from reliable sources.
Skill Level Cost per hour €
Source
Unskilled€8.75 OWNER
Semi-skilled€8.75 OWNER
Highly skilled€12.50 OWNER
Specialist skill€13.50 OWNER
Decide and justify which level of skill you deem to be appropriate for the task being assessed.
Based on current labour market costs, assess the time required for production for the dish and calculate the costs incurred according to the skill level identified in the table above:
Dish Name: Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures
Skill Level Cost per hour €
Approx. hours required for production
Production costs
Unskilled€8.75 20minutes 2.90
Semi-skilled€8.75 40minutes 5.80
Highly skilled€12.50 60 minutes 12.50
Specialist skill€13.00 10minutes 2.16
Total labour €23.36
Total food and labour
€64.01
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Comment:
This dish was technicnical with elements that required trained chefs to complete.
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Training Needs
Identify any specific training needs which may be required for the successful completion of the task to the standard required:
Dish Name: Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures
Training needs:Trained chefs are required for this dish , for example the cannelloni recipe needs to be perfect and followed through without any shortcuts
Resources and/or Specialist Equipment Required
Identify any specific resources and/or specialist equipment required for the successful completion of the task to the standard required:
Dish Name: Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures
Resources and/or specialist equipment required:ISO whip is required and also a steamer, special ingredients are also required for this recipe.
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Alternatives
Identify any alternative methods of production/skills/or sourcing of prepared commodities available to achieve similar results which may be considered to produce the dish to the required standard at a lower cost, without compromise on presentation or eating quality.
Method of production:I feel this method of production cannot be compromised.
Labour skills:It is essential that trained chefs prepare this dish
Prepared commodities: You cannot use shop bought commodities for this recipe
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Week 5 Guest Lecturer – Simon Reagan
The following recipe is one from Simon Reagan’s class. I tried this as a special at work and it was very successful and the feedback from customers was very positive.
Starters
Roast Butternut squash and parmesan custard, ginger bread, meringue, goat’s cheese beignet, smoked seeds, walnut puree.
Custard
200g finely grated parmesan
6 eggs
50 mls cream
METHOD
Place everything in the thermomix Set the temperature to 70 c /time 7 minutes/ speed 5
Butternut Squash Puree
Preheat the oven 160c Dice half the squash and mix with a little honey /oil/salt/pepper Roast until soft and blend in thermomix
Butternut Squash Pickle
Method
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Dice the remaining squash Cook in salted water until al dente , refresh Then place into the pickle
Walnut Puree
400g walnuts
300g cream
10g water
10g walnut oil
Mayonnaise (to help bind it)
Method
Boil , cream /oil /water Blend with the nuts Check consistency and taste
Goats cheese Beignet
Soft goat’s cheese
Pane ingredients
Method
Roll into 10g balls Pane (flour, egg and crumb ) Deep fry for service
Meringue
250g fresh carrot juice
40g isomalt
10g caster sugar
2gv/whip
Ground ginger
Method
Combine all ingredients Add to the liquid Blend until it thickens Leave it to rest Place in kitchen aid with whisk attachment , whisk until light and airy Spread a thin layer onto some parchment, place in dehydrator.
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Smoked seeds
Equal quantities of seeds
Method
Dry roast in pan until golden brown Place into a container and smoke with gun until desired level of smoke is achieved
Ginger bread
250g butter
1 cup soft brown sugar
1 egg 2 egg yolks
5 cups plain flour
1 tsp bi carb
5 tbsp. golden syrup
2 tbsp. ground ginger
2 tsp cinnamon
Method
Mix all ingredients together to form a soft dough If too dry moisten with golden syrup Roll out until smooth and bake at 180c for 15/20 minutes
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STANDARD RECIPE
Dish name : Fillet of Halibut with a Beaufort crust, Jerusalem artichoke puree and a fondue of leeks and chanterelles
This makes a perfect winter fish dish, wholesome rounded and mellow, yet full of vibrant and intense flavours
Photographs of completed dish presentation:
INGREDIENTS QUANTITY
FOR 4
BEAUFORT CRUST
Dry breadcrumbs 45g
60g Unsalted butter
20g Beaufort cheese, finely grated
5g Parmesan cheese finely grated
1tsp Thyme leaves
JERUSALEM ARTICHOKE PUREE
150g Artichokes
250mls Whipping cream
ROASTING JUICE
25mls Grape seed oil
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200g Halibut bones
225g Drumsticks, chopped , bones and all , into 2cm pieces
25g Unsalted butter
50g Shallots sliced
40g Button mushrooms , cut into quarters
1 bay leaf
1 Sprig of thyme
1 Garlic clove ,unpeeled and slightly crushed
60mls Sherry vinegar
100mls Brown chicken stock
250mls Chicken stock
LEEKS AND CHANTERELLES
25G Unsalted butter
150g Leeks finely sliced
75g Chanterelle mushrooms , cleaned
Other ingredients
10mls Grape seed oil
4*130g Halibut fillets ,skinned and stored on a cloth in fridge
PRODUCTION METHOD
MISE EN PLACE
1.Weigh out all ingredients
2.wash , peel and rewash all vegetables
3Ensure Fish is in fridge
4.ensure all equipment is gathered
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5.Grate cheese
6.
COOKING/PREPARATION
BEAUFORT CRUST
Place the breadcrumbs in a bowl, add the melted butter, Beaufort, Parmesan, thyme and generous pinch of salt.
Stir to produce a granular buttery paste Lay on a sheet of baking parchment on a flat surface and spoon this mix into the
center of it Place another sheet on top , flatten the mix down with your hand and with a
rolling pin , roll the crust out into a roughly rectangular sheet , 3mm thick (may have to be done in 2 batches so it can fit into fridge )
Transfer to a baking sheet and chill for 2 hours until firm Remove from fridge , place on chopping board Cut into 4 cm square pieces , it should reflect the size of your fish portions Peel parchment off and store crust in fridge
JERUSALEM ARTICHOKE PUREE
Peel artichokes quickly, cut them into 1 cm thick slices and place in the casserole with the cream and a generous pinch of salt and pepper.
Place over high heat and bring to the boil , cover with disc of parchment paper and transfer to an oven preheated to a 150c for 45 minutes
The parchment will prevent browning , do not use tight fitting lid as this will prevent moisture loss
Remove from oven, leave to cool for 10 minutes. Blend to a smooth puree , pass through a fine sieve, adjust seasoning if necessary Chill when cool
ROASTING JUICE
Cooking process for this is fast as you are trying to caramelize the bones quickly, harness this flavor into the stock, reducing it at the same time.
Place a shallow heavy based pan on the stove and heat until hot Add grape seed oil , followed immediately by the fish bones and chicken drumsticks Stir briefly , add a pinch of salt and allow to caramelize over a high heat , stirring
occasionally After 10-15 minutes everything should be golden Add the butter , shallots , mushrooms and another pinch of salt The vegetables will soften and release their moisture Alter 5 minutes with occasionally stirring , all the ingredients should have caramelized Add bay leaf , thyme and garlic and stir once more Add sherry vinegar and simmer until completely Eva roped Add both types of chicken stock Bring to the boil and cook over medium heat for 10 minutes Turn off the heat and leave to stand for 10 minutes
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Pass through a colander and then a fine sieve You are looking for a sauce with a stock and fat component and it should have body to
it , like a thin gravy If too thin reduce further
LEEKS AND CHANTERELLES
No than an hour before serving , melt the butter in a medium saucepan and add the leeks , chanterelles and a pinch of salt
Cook until tender , they should end up soft and buttery ,not fried and oily Reserve at room temperature
PRESENTATION AND SERVICE
Place heavy based non -stick pan on high heat When hot add grape seed oil Season the fish on one side and place it seasoned side down Keep over high heat until light covered Lightly season second side , turn the fish and cook for a minute longer Total process should take 3 minutes Transfer fish to a tray that will fit under grill Sit a piece of crust on the surface of each piece of fish and place under a preheated grill Cook for 2 -3 minutes until crust is light golden brown Heat up Jerusalem artichoke puree , roasting juice and the leek and chanterelle mix Put a generous pool of puree on each plate , followed by a flat bed of the leek mix Place the fish on the leek mix Sauce with roasting juice
RECIPE COSTING SHEET
Dish name: Fillet of Halibut with a Beaufort crust, Jerusalem artichoke puree and a fondue of leeks and chanterelles
INGREDIENT PURCHASE
UNIT
PURCHASE UNIT COST
QUANTITY FOR 4 PORTIONS
COST
FOR 4 PORTIONS
Unsalted butter G 2.24 350g .42
Beaufort cheese, finely grated
G .84 50g .84
Parmesan cheese finely grated
G .11 10g .06
Thyme leaves G .25 10g .15
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Artichokes G 1.37 350g .59
Whipping cream Mls 1.12 400mls .63
Breadcrumbs G 2.24 350g .29
Grape seed oil Mls 2.93 450mls .16
Halibut bones G .45 500g .45
Drumsticks, chopped , bones and all , into
2cm pieces
Each 6.00 8 3.00
Shallots sliced G .28 700g .02
Button mushrooms , cut into quarters
G .11 75 .11
bay leaf G .10 1g .10
Sprig of thyme G .25 10g .10
Garlic clove ,unpeeled and slightly crushed
Sherry vinegar Mls .36 100 .20
Brown chicken stock G 1.66 250G .66
Chicken stock G 16.64 2500 1.66
Unsalted butter G 2.24 350G .16
Leeks finely sliced G .18 700G .04
Chanterelle mushrooms , cleaned
G 2.93 300g .73
Grape seed oil Mls 2.93 450mls .06
Halibut fillets ,skinned G 2.21 260G 2.21
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and stored on a cloth in fridge
X X FOOD COST
MISCELLANEOUS COSTS
TOTAL COST
13.64
X X 2.00
X X 15.64
COST PER 4 PORTIONS = €15.64
COST PER PORTION = €3.91
Comments/Recommendations/Action:
This dish is very tasty, the crust compliments the fish, it is also very reasonable to prepare.
In my workplace we were charging €23.95 as a hake dish and it was very popular.
Calculate the Selling Price at the following GP percentages:
€ 8.68 @ 55%
€12.21 @ 68%
€13.96 @ 72%
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Week 8 Molecular Techniques
STANDARD RECIPE
Dish name : Beet Sphere and Goat Cheese
Photographs of completed dish presentation:
Reverse Spherification techniques allow you to make little spheres that resemble real caviar, it allows you to make a sphere with liquid interior.
The following are some tips to help master the fun of molecular gastronomy:
Release the droplets from the right height, don’t go too high or the impact with the bath will deform them.
Apply constant pressure to the syringe pump, this will give you caviar spheres of consistent size, push the syringe pump at constant pressure and slow speed, and avoid tapping or shaking the syringe.
Regulate main ingredient acidity , basic spherification does not occur if main ingredient is acidic (Ph<5),you will also have trouble dissolving sodium alginate if the acidity is too high ,add sodium citrate to reduce the acidity , but be careful as main ingredient may become too salty .
Cook the spheres for less than a minute Use a bowl for the bath and a sieve to fish the caviar out Serve immediately to delight your diners as the spheres continue to gel
To make the alginate bath, mix 2g of sodium alginate in 450mls of water with a hand blender
For the next step there are 2 options
First set aside for an hour to let air bubbles dissipate and hydrate the alginate Second option is to bring the bath to the boil to save time, the solution becomes clear. For the next step dilute calcium lactate in a thick creamy mixture (fruit puree, yogurt,
English custard for example) If the ingredient is too acidic it will not work In addition if the ingredient is too liquid, you won’t be able to make a nice sphere. Very little calcium lactate is needed ½ tsp per 235mls (1 cup) is generally enough.
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Beet Sphere and Goat Cheese
INGREDIENTS QUANTITY
FOR 4
1 recipe Sphere specification bath
200g Goats cheese
6 Beetroot
75g Balsamic vinegar
4g Kosher salt
7.5 g Calcium lactate gluconate
1.9 g Xanthan gum
Extra virgin olive oil for holding bath
Rosemary sprigs finely diced
EQUIPMENTHigh-precision digital scale, Spherification hemisphere mould, Spherification straining spoon, Spherification syringe, Blender, Juicer (optional),
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Mandolin (optional), Sauce gun (optional)
PRODUCTION METHOD
MISE EN PLACE
1.Prepare alginate bath
2.Place goat cheese in freezer until very firm
3 Prepare beets for juicing
4.juice beets and strain through a fine sieve
5. Add balsamic vinegar and salt to season.
COOKING/PREPARATION
7. Blend calcium lactate gluconate and xanthan gum into beet mixture.
8. Let stand, allowing any time for any trapped air bubbles to rise to the surface and pop.
9. Transfer beet mixture to a container you can pour slowly from, such as a sauce gun or syringe.
10.Place silicone mould on a tray ,set tray on a scale and tare , portion 4.5 g of beet mixture into each well
11. Cover with plastic wrap and freeze
12.In a pot over low heat , warm alginate bath to about 50c
PRESENTATION AND SERVICE
13.Line up 2 rinsing baths of water and a holding bath of olive oil
14.Set out perforated spoon and a paper towel for wiping the spoon clean
15. One at a time pop frozen beets out of mould, place into alginate bath being kept warm on the stove, using a perforated spoon, stir gently for 30 seconds, stir the bath without touching the sphere.
16. Transfer sphere to first rinsing bath and gently stir, then transfer to second rinsing bath and gently stir.
17. Dab the bottom of the perforated spoon with the towel as excess water will dilute the holding bath, repeat with remaining beet mixture.
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18. Shave goats cheese with mandolin slicer , very finely slice rosemary sprigs
19. Place sphere on chilled serving spoon ,add rosemary , a good finishing olive oil , and shaved goats cheese
Serve immediately
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Conclusions
“The world is a very, very different place than it was 12 months ago. So, we consider this an
ideal opportunity to give pause and take stock of these changes. To look back at where we’ve
been as well as where we are headed, to try to make sense of life in these uncertain economic
times “(Hartman, 2011)
I personally feel the past four years at the I.T Tralee has thought me skills that could not be
self taught .
My catering career started at a young age , I worked in each department before realising
cooking was for me.
I opened my first business at the age of 25 ,it was a local café , people to this day say it was
like walking into a sitting room as they felt so welcome.
It was here I learnt the hard lesson on how important costings and shopping around are in
business. While it was a very busy café I feel I could have made more profit if I attended the
Culinary Arts Programme first as I went on to provide future employers with a 75% Gross
Profit in the kitchen .
I cannot thank the lecturers and staff enough for the opportunities provided to me over the
years . I have made friends for life .
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