Western Cuisine 2

Week 7
British Isles
Soup

Classic Tomato Soup

Main Course

Cottage pie
With
Cucumber and Dill Salad
Dessert

Spotted Dick

Classic Tomato Soup

Ingredients
3tbs
15g
1 clove
1tbsp
2cups
200g
150g
1spring
1pc

Pinch
15g

Olive oil
White Onion, Finely Chopped
Garlic, Finely Chopped
Flour, AP
Chicken Stock
Whole peeled Tomatoes, Seeded, Crushed
Tomatoes, Red, Peeled,Concasse
Thyme, fresh, Chopped, Leaves only
Bayleaf
Salt
Ground Black Pepper
Sugar
Basil, Fresh
Butter

METHOD OF WORK:

In a stainless steel sauce pan over medium heat, Sweat the onion in
butter
Add garlic and tomatoes stirring constantly until soft but not browned,
about 10 minutes.
Add flour, stirring constantly. Then add stock, bayleaf, thyme, salt and
pepper, bring to boil then simmer for 40 minutes.
Discard the bayleaf. Let cool briefly and then puree in 2 or 3 batches in
a blender or food processor.
Return it back to the pot, and simmer. Add sugar.
Season to taste, off the heat, swirl in the butter.

Serve warm but not hot, garnished with fresh basil leaf

Cottage pie

INGREDIENTS
3 tbsp
80 g
40g
40g
1clove
250g
1tbsp
1tbsp
40ml
2tbsp
1spring
1pc
1cup
60g
1pc
30g
50ml
TT
TT
1tbsp

Vegetable oil
Onion, white, Finely chopped
Carrots
, Finely chopped
Celery, Finely chopped
Garlic, Finely chopped
Ground round beef
Tomato paste
Flour, AP
Red wine
Worcestershire
Thyme, fresh, Finely chopped, leaves only
Whole bay leaf
Beef stock
Green peas frozen
Potatoes, Peel and quartered, boiled
Butter
Milk, fresh
Salt
White pepper
Parmesan cheese

METHOD OF WORK:

In a medium heat sauce pan with oil, sweat the mirpoix for 2-3 mins.
Add garlic and ground meat. Saut for 10 minutes.
Add the tomato paste, stirring constantly for 3 mins. Add flour,
continue stirring for another 2-3 mins.
Deglaze with red wine, reduce, stir. Add Worcestershire sauce, bayleaf,
thyme. Add stock, bring to boil, and then simmer for 5 minutes.
Add peas, season with salt and freshly ground black pepper. Simmer
for another 3 mins. The mixture should be thick in consistency.
Place the potato in a pot, cover with water and season with salt. Bring
to boil and simmer until tender.
When the potatoes are cooked, drain and put it back on the heat for a
few seconds to let any extra water evaporates.
Mash the potatoes with 1 tbsp of butter and 50 mi of milk until became
creamy. Season with salt and white pepper. Fill the pastry bag with the
mashed potato with star tip attachment.

Pour the meat sauce in a baking dish. Pipe out nicely the potatoes on top of
the meat sauce, sprinkle with parmesan cheese on top. Bake in a preheated
oven for 15-20 mins. Or brown it on a salamander.

Cucumber and Dill

salad

INGREDIENTS:
1pc
1clove
cup
2wedges
15g
TT
TT
TT

Cucumber, Rondel, very thin

Garlic, Minced
Plain yogurt
Lemon Juice
Onion Red, Minced
Dill, Fresh
Salt
White pepper

METHOD OF WORK:

Cut cucumber into round in thin slice, use mandolin

Place cucumber in a large salad bowl.
Place garlic in another bowl, add a pinch of salt and mash it using
spoon to make a paste.
Add yogurt, lemon juice and minced onion.
Stir salt and white pepper to the mixture. Taste.
Toss yogurt mixture into the cucumber.

Garnish with spring of dill.

Spotted Dick

INGREDIENTS:
100g
5g
TT
50g
50g
50g
50g
1pc
60ml

Flour,AP
Baking Powder
Salt
Butter, unsalted,Cold
Sugar, caster
Currants
Orange zest
Egg, Beaten
Milk, fresh

METHOD OF WORK:

Sift the flour, baking powder, salt in a bowl. Add the butter, currants,
egg, sugar and orange zest.
Pour in milk and mix to a firm but moist dough, adding the extra milk if
necessary.
Shape in a fat roll about 20 cm long. Place on a large rectangle of
baking parchment. Wrap loosely to allow for the pudding to rise.
Place a steamer over a large pan of boiling water from time to time.

Remove from the steamer and cool down, before unwrapping. Serve sliced
with custard.

Western Cuisine 2
Week 8
Germany
Appetizer

Maultaschen
Main Course

Fish Fillet in Caper Butter,

Buttered Asparagus, Potato
Swabian Style
Dessert

German Sugar Cookies

Maultaschen

INGREDIENTS:
Pasta Dough
200g
Flour, AP
2pcs
Egg. Beaten
1-2Tbsp
Water or milk
Pinch
Salt
50g
Flour, for dusting
Filling:
80g
Spinach, Trim, cleaned and blanched
30g
Butter
30g
Onion, white
5g
Garlic
100g
Ground Beef
1pc
Egg Yolk, reserve the egg white for sealer
20ml
Milk
1slice
Bread, Remove the Crust, Roughly chopped, soak in milk
Broth:
Clear Beef Stock
Spring Onion, Finely Chopped
30g
Carrots, garnish, brunoise

METHOD OF WORK:
Pasta Dough:

In a bowl, put the flour and make a well, pour the egg and water into the
well and mix well to form a dough. Then place the dough in a clean surface
and knead it for 10-15 minutes or until smooth consistency.
Grease your hands with oil and coat the dough, wrap with plastic, wrest it for
30 minutes.
Squeezed out the excess water of the spinach, roughly chopped.
Sweat onion and garlic in butter over medium heat. Add ground beef saut
until cooked. Cool it down
Drain the bread and squeezed out excess liquid
Mix the spinach and ground meat, bread and egg together in a bowl. Season
with nutmeg, salt and pepper.
Using rolling pin, flatten the dough into little thicker than paper thin. And cut
into rectangular
Fill up pot with water and season with salt. Bring to boil.
Fill the dough sheets with the filling and brush the edge of the sheets with
egg white and water mixture then close the edge.
Cooked the filled pasta in boiling water until cooked.

Broth:

Heat up beef stock season to taste.

Fish Fillet in Caper butter Sauce

INGREDIENTS:
300g
TT
TT
1Tbsp
50g
2wedges
15g
1tsp
15g

Cream Dory Fillet

Salt
White pepper
Flour, AP
Butter
Lemon juice
Capers, drained
Parsley, fresh, Finely Chopped
Butter

Garnish:
Cherry tomato
Parsley fresh. Finely Chopped
METHOD OF WORK:

Season the fish with salt and pepper

Lightly dust the fish in the flour, shaking off the excess flour.
Melt the butter in a large frying pan. Add fish and cook for about 5
minutes. Then the other side for 2 minutes set aside.
Using the same pan, add lemon juice, capers and parsley and season
well. Add cherry tomato and sprinkle with finely chopped parsley.
Serve the fish drizzled with caper mixture with new potatoes and
season vegetables.
Garnish with cherry tomato.

Butter Asparagus
INGREDIENTS:
6pcs
TT
TT
15g

Asparagus, green, Blanched in salted water

Water
Salt
White pepper
Butter, Melted

METHOD OF WORK:

Cut off the end of the asparagus, about 3 inches from the bottom.
Use vegetable peeler to scrape the spears.
Blanch the asparagus in boiling salted water.

Drain quickly, sprinkle with pepper and brush with butter

Potato Swabian style

INGREDIENTS:
1pc
1T
10g
2tsp
2tbsp
20ml
TT
TT
2

Potatoes, Scrubbed, boiled, peeled

Olive oil
Shallots, Finely chopped
Mustard
Beef Stock
Cider Vinegar
Sugar, white
Black pepper, ground
Spring onion, for garnish, chopped

METHOD OF WORK:

Place the potatoes in the pot fill up with water season with salt. Bring
to boil, simmer until tender.
Drain, cool it down in the chiller.
Peel the skin, use mandolin to slice thinly or slice with a knife inch
thick. Place in a bowl.
In a pan, heat up oil over medium heat, sweat the shallots for 1
minute. Add mustard, beef stock and vinegar. Simmer for 2 minutes.
Add sliced potatoes. Toss and season to adjust the seasoning.

Before serving, garnish with spring onion. Serve warm

German
Sugar
Cookies

INGREDIENTS:
50g
tsp
tsp
tsp
100g
1pc
15ml
125g
2g
2g

Butter, unsalted
Salt
Lemon zest
Nutmeg
Sugar, white
Egg, Beaten
Milk, fresh
Flour, AP
Baking powder
Baking soda

METHOD OF WORK:

Preheat oven to 350F

In a medium mixing bowl, cream butter and sugar until light and fluffy
Beat in egg, milk and lemon zest.
Stir together baking powder, baking soda, nutmeg, salt and flour, mix
into sugar mixture.
Drop dough by teaspoonful onto grease cookie sheets.
Bake for 10-12 minutes or until done.

Remove from baking sheets to wire rack and cool it down.

Western Cuisine 2
Week 9
American
Soup

Fish Chowder
Main Course

Jerk Chicken w/ Grilled Vegetables

And Baked Potatoes
Dessert

Fresh Fruit Tart

Fish Chowder

INGREDIENTS:
15g

Butter
Bacon
20g
Onion, white
3
Garlic
40g
Carrots
50g
Celery
1c
Stock
Potato
TT
Salt
TT
Ground black pepper
100g
Cream dory
C
Milk
C
Cream
20g
Butter
Pinch
Parsley, finely chopped
METHOD OF WORK:

Render the bacon in butter or oil, do not brown.

Add onion, garlic, sweat over medium heat
Add carrots and celery, stir briefly.
Add stock, bring to a boil, add thyme and tarragon, simmer until
the potatoes and carrots are tender.
Add half cream and half milk.
Adjust the seasoning,
Add the fish cubes. Simmer.
Thicken with roux.
Jerk Chicken

INGREDIENTS:
tsp
Ground spice
tsp
Cayenne pepper
tsp
Ground black pepper
tsp
Pinch
Pinch
10g
C
1tbsp
50ml
Pinch
15
tsp
C
2 tbsp

Ground sage
Ground nutmeg
Ground cinnamon
Garlic, Finely chopped
Honey
Oil
Apple cider vinegar
Chili flakes
Onion, white, Finely chopped
Salt
Soy sauce
Rum, dark

1whole

Spring chicken, Spatchcocked

METHOD OF WORK

In a bowl, mix all the ingredients for marination

Prepare the chicken, spatchcocked (butterflied)
With a paring knife or fork, jerk the chicken.
And season with the marination and let it rest for 30 mins
Grill or bake in a preheated oven or griller. Cook for 45mins or until
cooked

Grilled
Vegetables
INGREDIENTS:
Marination:
2tbsp
Balsamic Vinegar
1spring
Basil, fresh, Finely chopped
1spring
Oregano, fresh, Finely chopped
10g
Garlic, Finely chopped
2tbsp
Olive oil
TT
Salt
TT
Ground black pepper
30g
1pc
40g
30g
50g

Yellow bell pepper, Cut into triangle

Tomato, red, Round slice
Zucchini, Round slice
Eggplant, Round slice
pumpkin, Cut into cubes

METHOD OF WORK:

Combine all the ingredients for marinade in a bowl, mix it well

Toss all the vegetables in the marinade and marinate for 5min before
grilling
Preheat the griller
Grill the vegetables

Baked Potato
INGREDIENTS:
1pc
2tbsp
TT
FOIL

Potatoes
Olive oil
Salt

Garnish/toppings
2tsp
Pinch
30g

Sour cream, Small tub

Spring onion, Finely chopped
Bacon, Rendered until crispy

METHOD OF WORK:

Scrub, wash well and dry potatoes

Put olive oil and salt in foil, place the potatoes and wrap
Bake in the oven for 30-45mins
Cut a cross. Marked on the top of potato
Hold the potato in a cloth and squeeze gently
Add sour cream, chopped chives and crispy chopped bacon

Fruit Tart

INGREDIENTS:
For Tart Shell:
200g
75g
tsp
1pc
10ml
125g
(As Required)
1pc
pc
1pc

All-purpose flour
Icing sugar
Salt
Eggyolk
Vanilla extract
Butter (cold & cut into small cubes)
Pastry Cream
Peaches, canned, Reserve syrup, reduce for glazing
Kiwi Fruit
Cherry

METHOD OF WORK:
Mix flour, sugar, and salt in a small bowl. Cut in butter with pastry
blender until looks like coarse crumbs
Stir in eggyolk and vanilla until evenly distributed, gather into flattened
ball and press evenly over bottom and sides of small tart pan with
removal bottom, extnding pastry above sides
Prick all over with fork. Chill 1 hour
Bake in preheated 190C oven, on lowest rack for 25-30 mins. Cool in
pan.
To assemble
Remove rim of tart pan and place on serving plate
Fill pastry shell with pastry cream
Arrange choice of fruit overlapping slices, glaze with reduced peach
syrup
Refrigerate 30 min to set glaze

Week 10
Appetizer
Prawn Shashlyk

Main Course
Pork Medallion w/ Herb Mustard Sauce

Vegetables
Tomatoes Stuffed with Cauliflower

Starch
Macaire Potato

Dessert
Baked Apple Pudding

Prawn Shashlyk
INGREDIENTS:
8pcs
Prawns, White, peeled and deveined tail intact
Pinch
Thyme, fresh
Pinch
Cayenne pepper
TT
Salt
TT
Freshly ground black pepper, Marinate
1wedge
Lime juice
2tsp
Veg oil
80g
Leeks
2pcs

Skewers, wooden , Soak in water before use

20ml

Veg oil, for greasing

METHOD OF WORK:

Combine all the ingredients and marinate the prawns for 20 minutes.
Place the prawns on skewers.
Grill on a moderate heat.
Serve with skewer on.

Pork Medallion
INGREDIENTS:
350g
TT
TT
Pinch
Pinch
2tbsp
Sauce :
15g
2tbsp
1tsp
tsp
15g
Pinch
Pinch
Pinch

Pork Tenderloin
Salt
Freshly ground black pepper
Sage, fresh
Rosemary, fresh
Vegetable oil
Shallot
White wine
Mustard, Dijon
Demiglace sauce
Cream
Butter
Sage, fresh
Spring Onion

METHOD OF WORK

Season the pork with rosemary, sage, salt and freshly ground black
pepper. Pan-fry on medium heat until done. Set aside.
Using the same pan, saut shallot, and deglaze with white wine.
Reduce a little
Add mustard and demiglace, lower the heat, stir.
Season to taste, stir in the cream and herbs.

Tomato stuffed with

cauliflower
INGREDIENTS:
1pc Tomatoes 100-150g /pc
Stuffing
50g
30g
TT
1tbsp
Pinch
Pinch
1tbsp

Cauliflower, Cut into florets, blanched

Butter
White pepper, ground
Bread crumbs
Parsley, fresh
Basil, fresh
Parmesan Cheese

METHOD OF WORK:

Cut the cauliflower into florets and blanch in a salted boiling water.
Then shock in icebath. Drain.
Remove the top of the tomatoes with small knife.
Scoop out the inside. Bake in the oven for 2-3mins, to extract liquid.
Drain.
In a bowl toss cauliflower in butter, season with white pepper and
parmesan,
Crush bread crumbs to make it fine, stir in herbs and parmesan
cheese, until combine.
Spoon in cauliflower into the tomatoes and topped with bread crumbs
mixture.
Bake in the oven for 2 minutes until the top turn golden brown in color
or brown it in a salamander.

Potato Macaire
INGREDIENTS:
1pc
Potatoes (200g/pc)
30g
Butter
1tbsp
Flour, Ap
1pcs
Egg
30g
Breadcrumbs
METHOD OF WORK:
Preheat oven to 200C
Wash and dry potatoes. Pierce skin before baking.
Bake potatoes for about one hour, or until the inside of potatoes is
cooked.
Cut potatoes lengthwise. Remove pulp and reserve in a mixing bowl.
Break the pulp with a fork; season with salt and pepper, and mix in 4
ounces butter.
Mold the potato into round, and do the breading procedure.
Panfry the potato until golden brown in color, then transfer in plate line
with paper towel to remove the excess oil.
Serve hot.

Baked Apple
Pudding

INGREDIENTS:
30g
125g
1pc
1tsp

Butter
Sugar
Egg
Vanilla extract

cup
tsp
Pinch
Pinch
Pinch
2pcs
40g

All-purpose flour
Baking soda
Salt
Ground nutmeg
Ground cinnamon
Green Apple, Peeled, (1 grated, 1 diced)
Walnuts, Toasted, Chopped
Cream, whipped

METHOD OF WORK:
In a mixing bowl, mix together the butter, sugar egg and vanilla
extract until creamy and well blended.
In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon;
gradually stir in to the sugar mixture and mix well.
Stir in the diced, grated apples, and walnuts until well-combined.
Grease baking dish with butter, Spread the mixture evenly.
Bake at 180C /350F for 35 40 minutes or until pudding is lightly
browned and springs back when lightly touched.

Serve warm with frozen quenelled on top.

WESTERN CUISINE II
Week 12
Appetizer

Vegetable Moussaka
Main Course

Baked Marinated Fish with

Sweet Corn Salad
Dessert

Banana Foster

Bechamel for
moussaka
INGREDIENTS:
15g
Butter
15g
Flour, AP
1c
Milk
1tbsp
Parmesan Cheese
1pc
Egg Yolk
METHOD OF WORK:
Melt butter in heavy saucepan over medium heat. Stir in flour. Stir 2
minutes.
Gradually stir in milk.
Simmer until sauce thickens, stirring constantly, about 5 minutes.
Off the heat, stir in cheese and egg yolk, Season with salt and pepper.

Vegetable
Moussaka
INGREDIENTS:
2pcs
Eggplant, unpeeled cut into -inch thick rounds
Filling:
2tbsp.
Olive oil
40g
Onion, white, brunoise
25g
Carrots, brunoise
25g
Celery, brunoise
5g
Garlic, minced
200g
Crushed tomatoes,
30g
Button mushroom, sliced
50g
Zucchini, seeded, skin on, cubes
Pinch
Ground cinnamon
Pinch
Dried oregano
Pinch
Parsley, fresh flat leaf
2tbsp
Parmesan cheese
15g
Butter
METHOD OF WORK:
Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant
rounds with salt. Arrange eggplant in single layer atop towels. Let stand
30 minutes.
Oil same baking sheets. Brush both sides of eggplant rounds with cup
oil. Arrange in single layer on baking sheets.
Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue
baking until tender, about 15 minutes longer. Cool. Reduce oven
temperature to 180C.
Filling:

Saute mirepoix in olive oil. Cook for 10 minutes. Add garlic and tomatoes
cook for another 15 minutes. Add mushroom and zucchini, cook for 5
minutes.
Season with cinnamon, oregano, parsley, salt and pepper.
Assembly:

Grease baking dish with butter, layer with eggplant.

Spoon half of tomato mixture evenly over eggplant. Sprinkle with

parmesan cheese.
Repeat layering with remaining eggplant, tomato mixture and parmesan
cheese.
Pour sauce over vegetables in dish. Sprinkle cup cheese over sauce.
Bake moussaka until heated through and sauce is
golden brown on top, about 45 minute

BakedMarinated Fish
INGREDIENTS:
Fillet
fillet per group)
3tbsp
Pinch
Pinch
Pinch
2 Wedges
TT
TT

Red Snapper (800 1kg/whole fish good for 2 groups) (1/2

Olive oil
Fresh thyme
Fresh tarragon
Fresh rosemary
Lemon juice
Salt
Freshly ground black pepper

METHOD OF WORK:
1. Pre heat oven for 400F
2. Fabricate fish; Scale, fillet, skin on debone, score the skin, wash and dry
with paper towel.
3. In a bowl, mix thoroughly the oil, lemon juice, herbs, salt and freshly
ground black pepper.
4. Marinate the fish with the mixture. Chill for 1 hour.
5. Bake in the oven for 5-7minutes

Sweet Corn Salad

INGREDIENTS:
125g
Corn kernel
10g
Red onion
2
Cider vinegar
1
Extra-virgin olive oil
TT
Salt
TT
Freshly ground black pepper to taste
5g
Jalapeno
Basil fresh
NOTE:
Basil- 20g/class
METHOD OF WORK:
1. In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil,
salt and pepper.
2. Adjust seasonings to taste. Refrigerate the salad until approximately
before serving.
3. Just before serving, toss in the fresh basil. Taste for seasonings and serve
cold or at room temperature.

Banana Foster
INGREDIENTS:
60g
Butter
c
Brown sugar
tsp
Cinnamon
2pcs
Bananas, Cavendish cut in half lengthwise
2tbsp
Dark rum
1 Scoop
Ice Cream, Vanilla
METHOD OF WORK:
Combine the butter, sugar, and cinnamon in a pan or skillet.
Place the pan over low heat and cook, stirring, until the sugar dissolves.
Add the bananas in the pan. When the banana softened, and begin to
brown, carefully add the rum, tilt the pan, flamb
When the flames subside, lift the bananas out of the pan and place in a
plate.
Put a scoop of vanilla ice cream on top and generously spoon warm sauce
over. Serve immediately