Portfolio in Food

Presentation

William Aleko V. Casino

Mustard Glazed Pork Loin Stuffed with Apricot

Yield: 3 portions
Portion Size
Number of Portions:
600g Pork Loin
TT Salt
TT Black Pepper
30ml Mustard, Dijon
80g Onions, minced
5g Thyme, fresh if available

120g Dried Apricot, chopped and soaked in brandy

As needed Butter
Procedure
1. Sweat minced onions in butter until cooked through
2. Add Thyme and cook until flavor and aroma is apparent
3. Add apricots and cook till apricots are just starting to fall apart
4. Season to taste, put aside and chill 5. Butterfly pork loin and pound out for
roulade on plastic wrap
6. Season
7. Spread apricot farce on the flattened pork and roll
8. Remove cling film and truss with twine. 9. Season with Salt and Pepper
10. Rub with Mustard
11. Sear on a hot pan and pan roast till cooked through
12. Serve with Pommes Puree and Herbed buttered Vegetables
13. Garnish with Apple Chips or other appropriate garnish

Pan Roasted Chicken Breast Salad

Yield: 1 portion
Portion Size:
Number of Portions:
Procedure

1. Mix Cucumber, Bell Pepper, Dill, Yoghurt and Lemon Juice. Season to taste and
chill in the refrigerator.
2. Season the chicken breast with salt and pepper. Pan roast Chicken breast in
butter or oil until just done but still moist.
3. Serve with yogurt salad and dressed greens.

Lamb Honor Guard

Yield: 2 racks
Portion Size: 150g
Number of Portions:
2pcs Lamb rack, frenched
TT Salt
TT Pepper
As needed Olive oil
30g Fresh Rosemary. chopped

Procedure:
1. Lay lamb racks on a tray.
2. Season with Salt and Pepper and drizzle with olive oil and fresh herbs.
3. Rub into the meat.
4. Let marinate for 1 to 3 hours in the chiller.
5. Remove as much of the herb as possible from the racks as they will burn when
the rack is seared.
6. Place a pan over heat and season with oil.
7. Sear lamb in pan till well browned.
8. Finish in the oven with boned interlocked and facing each other.
9. Cook to medium.
10. Let it rest 10-15 minutes on a rack so that the blood will not drip on the platter.
11. Plate on a platter with glazed vegetables

Roast Chicken

Yield: 1 chicken
Portion Size:
Number of Portions:
1 gal Water
TT Salt
TT Sugar
1 pc Chicken
250g Butter, softened at room temperature
Procedure
1. Make a brine by mixing the water, salt and sugar.
2. Taste it. It must have acquired the flavor of the seasonings.
3. Add the chicken to the brine to steep over night.
4. The following day, remove the chicken from the brine and discard the liquid.
5. Drain the chicken very well and pat dry. Season lightly with more salt and pepper.
6. Pre heat the oven to 375 F.
7. Rub or brush the chicken all over with one third of the butter and truss for
roasting.
8. Place in the preheated oven.
9. Baste the chicken every 15 mins. Cook until done.