RECIPE COSTING SHEET - foodwithdarcy.files.wordpress.com · Web viewAdd sherry vinegar and simmer until completely Eva roped . Add both types of chicken stock . Bring to the boil

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


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.


Training needs:

Look at the equipment, does the person need training? Example the juicer and the ice machine in this recipe


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.


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.


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


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


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


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


Dish name:



Szechwan Broth

INGREDIENT PURCHASE

UNIT

PURCHASE UNIT COST


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


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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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


Comments/Recommendations/Action:

These costs are extremely high, we must look again at suppliers as these dishes may not be feasible.


€6.22 @ 55%

€8.75 @ 68%

€10.00 @ 72%

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Skill Level Cost per hour

€

Source

Unskilled

€8.75 (gross) Owner

Semi-skilled


Highly skilled


Specialist skill



Dish Name:



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:



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.


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


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


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



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.


€6.88 @ 55%

€9.68 @ 68%

€11.07 @ 72%

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Source

Unskilled€8.75 owner

Semi-skilled€8.75 owner

Highly skilled€12.50 owner

Specialist skill€13.50 owner

Dish name



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



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

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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


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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Dish name: Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures

INGREDIENT PURCHASE

UNIT

PURCHASE UNIT COST


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



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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€22.57 @ 55%

€31.75 @ 68%

€36.28@ 72%

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Source

Unskilled€8.75 OWNER

Semi-skilled€8.75 OWNER

Highly skilled€12.50 OWNER

Specialist skill€13.50 OWNER


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



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:


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:


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



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


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


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


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


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.


€ 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


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


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


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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Documents

RECIPE COSTING SHEET - foodwithdarcy.files.wordpress.com · Web viewAdd sherry vinegar and simmer until completely Eva roped . Add both types of chicken stock . Bring to the boil