GRATIN OF EGGPLANTS TOMATOES AND MARROW

160 gms 350 gms 250 gms Diced Onions firm, ripe Tomatoes fresh, long Marrow - cut into the same thickness as other vegs 300 gms blue Eggplants - cut into the same thickness as other vegs 80 gms 1 flake 1 twig Olive Oil Garlic Thyme Salt and Pepper

Take the diced onions and glaze in olive oil. Rub the garlic flake over the bottom of bowl. Cut the marrow and eggplants in 3mm thick slices and tomatoes into 5mm thick slices. Alternately place eggplant tomato marrow slices on top of browned onions like scales of a fish. Add salt and pepper. Sprinkle with the rest of the olive oil and place wig of thyme on top. Seal the bowl with aluminum foil and bake for 40 min at 180 o C

LEMON TARTLETS
Production Weight: 870 gms Lemon Cream: 150 ml 260 gms 200 gms 300 gms freshly pressed Lemon Juice and Sugar and Unsalted Butter. Cook and pour over Eggs Bring to boil and boil well. Strain and allow to cool Pastry for Tartlets: 450 gms 550 gms Unsalted Butter Crystal Sugar Salt and mix together 200 gms 1 kg Eggs and Sift Flour, add and mix Cover with foil and cool overnight. The next day spread out dough in baking tray and bake. After cooling fill with lemon cream, top with Italian meringue, which has been beaten with a 3blade whisk. Flamb to finish off Italian Meringue: 800 gms 200 gms Sugar with water Boil at 121 o C, when the sugar reaches the temperature of 115 C 400 gms 80 gms mix old Eggwhite with Sugar and whip

The eggwhites may not become flaky. Take the 121 o C sugar and add. Slowly stir until cool. Cover airtight with transparent foil. The mixture may be kept for three days in the fridge.

MOUSSE OF POULARDE
Production Weight: 1.8 kgs Mix 800 gms 200 gms 300 gms 20 ml 450 ml 6 leaves 50 ml Roasted Breast of Poularde with self made Gooseliver Terrine Butter Portwine, Madeira, Cognac Whipped Cream Dissolved Gelatine. Dissolved in reduced Chicken Stock. Add salt and pepper

Mix in Stephans cutter. The roasted breast of poularde with the gooseliver terrine and butter to a smooth, soft texture. Add first the chicken stock mixture, then very carefully underlay with whipped cream. Spice with Portwine, Madeira and cognac. Allow to cool slowly in the fridge until it can be piped. Lay 2 slices of roasted breast of poularde per sandwich. Pipe between the slices the cooled mixture. Garnish with dark grapes. CREAMED SPICED COTTAGE CHEESE Mix cottage cheese carefully with Yoghurt and cream. Season with salt and pepper. Garnish with pistachios and cashewnuts. Prepare on sandwich with salad and tomato slices.

CHICKEN CONSOMME
Production Weight: 10 lit. Boil 5 10 nos. 15 lit. Soup chickens each 2.2 kgs with Peppercorns in Cold Water Add an hour before the chicken are already boiled 1 kg White Mire Poix Remove the already cooked chicken and use the chicken meat for other dishes. Allow the stock to cool and degrease it Reheat the stock with 2 kg Chicken Leg meat, which should be cut in thicker stripes

Simmer slightly for 2 hours and strain by means of cheesecloth . The Cheesecloth must be prepared with 2 pressed garlic flakes and grated Nutmeg MUSHROOM PANCAKE ROLL (as accompaniment) 200 gms 300 gms Poularde Farce mix with Chopped Mushrooms. Brush on pancake and roll it. Revolve

in tin foil and heat in steamer for 20 min at a temperature of 150 C. This preparation should be sliced very thinly.

PARSLEY CREAM WITH COTTAGE CHEESE DUMPLINGS

Production Weight: 1.350 100 gms 80 gms 40 gms 90 gms 120 gms Chopped Onions Mushrooms Spinach Leeks Carrots Glaze all ingredients in 100 gms 50 gms 1 lit Butter. Dust with Flour and fill up with Chicken consomm and 200 ml Cream Allow to cook together with parsley for about 20 min Mix all ingredients and emulge with 120 gms 100 gms Parsley and flakes of Butter. Complete with lemon juice, salt nutmeg and season with soya sauce ACCOMPANIMENT: Stir 100 gms 200 gms 500 gms 250 gms butter to mousse. Add carefully whole eggs. Add dry Cottage Cheese and Wheat Semolina. Form small dumplings and simmer in veg. stock

Retain the dumplings in the cooling stock. Portion the dumplings in a bowl and pour with a bit of veg. stock.

KINGPRAWNS IN TOMATO CORIANDER SAUCE

Production Weight: 1.300 5 cloves 20 gms 250 gms 1.1 kg parsley salt and pepper 30 nos. PREPARATION: Heat olive oil at a temperature of 100 o C. Add garlic and coriander. Allow to simmer for about 20 min. Strain the oil and cook tomatoes in the strained oil. The tomatoes should be kept at least half an hour in a heated bain-marie. Complete with herbs, salt and pepper. Grill the Kingprawns and serve with sauce. Kingprawns each 45 gms Peeled Garlic Crushed corn of Coriander Olive Oil Tomato concasse, made from ripe flesh tomatoes, chopped