Battered Potato Scallops With Aioli: Key Ingredient: Key Skill: Equipment Needed: Bowls, Deep Fryer, Whisk Difficulty

2/12/2018 https://australiantrainingproducts.ecoach.
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Key Ingredient: Potatoes

Key Skill: Deep-frying, slicing
Equipment needed: Bowls, deep fryer, whisk
Difficulty: ***
Battered Potato Scallops with Aioli
Ingredients for 2
serve
Self
raising 50 g
flour
Milk 90 mL
Egg 0.5
Aioli 100 mL
Potatoes 300 g
Flour 50 g
Preparation (15 minutes)
1. Sift the flour, add salt and pepper and form a well. Whisk in the milk, make sure you do not get any
lumps. Add the egg and work into a smooth batter then rest for 30 minutes
2. Prepare the aioli
3. Peel the potatoes and cut them into slices
4. Pre-heat the deep fryer to 160°C
Cooking (5 minutes)
1. Draw the potato slices through seasoned flour and the batter. Remove any excess batter and then lower
the potato slices into the deep fryer. Cook until almost done and then place on absorbent paper. Cook in
small batches to retain the heat in the oil
2. Return the potato slices to the deep fryer and finish at 180°C until they are golden brown. Season to taste
Plating
1. Place the potato scallops on a pre-warmed plate and serve the aioli on the side
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Garnishes: Fresh herbs, fried garlic slices
Note: This dish is an old classic in English-speaking countries. This version provides a bit of twist with aioli as
a dipping sauce.
Notes:
For small batches you can cook the potatoes in one go.
Bowties with roasted beetroot
INGREDIENTS for 4 serves
• 750g fresh baby beetroot,

trimmed
• 1/4 cup extra virgin olive oil
• 500g Bowties pasta
• 200g feta, crumbled
• 1 tablespoon lemon thyme leaves
• 2 lemons, rind finely grated, juiced
• 1/2 cup pine nuts, toasted
Method
1. Preheat oven to 200ºC. Line a baking tray with baking paper. Wash beetroot. Cut into wedges.
Place onto tray. Drizzle with half the oil. Roast for 40 to 45 minutes, or until tender
2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and water to saucepan
3. Add feta, lemon thyme, rind, 1/4 cup of lemon juice, pine nuts, remaining oil, and salt and pepper
to pasta. Toss over low heat until well combined. Place into bowls. Top with beetroot. Serve.
Consomme Royale
Ingredients for 4 serves
Chicken stock 885 ml
For clarification
Lean mutton minced 115 gm

Egg white 1
Egg yolk 1
Carrot 55 gm
Celery 30 gm
Peppercorns 1/2 tsp
Onion 10 gm
Cloves 2 gm
Salt 10 gm
Vinegar 10 ml
Royale garnish:
Stock/Milk15 ml
Seasoning 1 tsp
Method
1. Cool stock well and strain.

2. Chop the vegetables and mix with minced meat and eggs.
3. Add mixture to stock and whisk thoroughly.
4. Add vinegar, spices and onion to the stock.
5. Keep on a slow fire and bring to boil whisking all the time.
6. When it starts boiling stop whisking and allow to simmer for one hour.
7. Strain through a muslin twice if necessary.
8. Reheat and garnish with cubes of royale.
9. For garnish, beat yolk, add stock and seasoning and steam in small greased moulds
Key Ingredient: Couscous

Key Skill: Boiling, pan-frying
Equipment needed: Chef's knife, moulds, pan, wooden spoon
Difficulty: ***
Couscous
Ingredients for 2
serve
Red
30 g
capiscum
Green
30 g
capiscum
Button
30 g
onion
Butter 20 g
Couscous 100 g
Chicken
100 mL
Stock
1. Finely dice the capsicum

2. Peel and finely dice the onion
Cooking (5 minutes)
1. Heat the butter in a pan. Add the onion and sweat. Add the capsicum and sweat. Add the stock and bring
to the boil
2. Add the couscous and stir through. Bring to the boil, reduce the heat and put a lid on to steam the couscous
for ~5 minutes. Season to taste
Plating
1. Place into moulds and turn onto a pre-warmed plate. Garnish as desired
Garnishes: Chilli, fresh herbs
Key Ingredient: Yellow split peas, tomato, onion

Key Skill: Boiling
Equipment needed: Chef's knife, pan
Difficulty: ***
Dhal
Serves Bulk yields - 1 serve = 100g
Ingredients for 4
serve
Yellow
150 g
split peas
Oil 20 mL
Onion 100 g
Garlic 5g
Chilli 5g
Tomatoes 250 g
Cumin
2g
seeds
Coriander
3g
seeds
Curry
3g
powder
Water 750 mL
Preparation (5 minutes + soaking)
1. Soak the split peas in water for a minimum of 2 hours to soften them. Drain prior to use
2. Peel and dice the garlic and onion
3. De-seed and chop the chilli and tomato
Cooking (40 minutes)
1. Heat the oil in a pan. Fry the cumin, coriander, chilli and garlic until they start to colour
2. Add the onion and sweat. Add the curry powder and roast lightly
3. Add the tomato and split peas. Cover with water and season to taste
4. Simmer for ~30 minutes, until the peas are tender
Notes:
Dhal means dried legumes, which are an essential part of a vegetarian diet. It is served as an
accompaniment to curries and meat dishes. The oil can be replaced with ghee if preferred.
Key Ingredient: Fettuccine, bacon

Key Skill: Boiling, pan-frying
Equipment needed: Chef's knife, pan, pot
Difficulty: ***
Fettuccine Carbonara
Ingredients for 2
serve
Fettuccine 250 g
Button
30 g
onion
Bacon 100 g
Butter 30 g
Cream 50 mL
Eggs 2
Shaved
10 g
Parmesan
1. Boil salted water in a pot (Ratio of water to pasta is 10:1). Add the fettuccine and stir through. Boil for ~10
minutes for dried pasta or 3-5 minutes for fresh pasta
2. Peel and finely slice the onion
3. Slice the bacon into strips
1. Heat the butter in a pan. Add the bacon and sweat. Add the onion and sweat. Reduce the heat
2. Drain and refresh the pasta. Add to the pan and stir through
3. Whisk the egg and cream mixture. Add to the pan and stir through. Do not cook too long or the dish will be
too dry. Season to taste
Plating
1. Use tongs to place the pasta onto a pre-warmed plate and garnish with shaved Parmesan
Garnishes: Fresh herbs, Parmesan

Parsley Gnocchi
Main
Desiree potatoes 325 g
Milk 125 mL
Butter 100 g
Flour 75 g
Egg 1
Parsley 80 g
Lemon 75 g
Grated Parmesan 15 g
Garnish
Olive oil 30 mL
Asparagus 250 g
Sunflower seeds 40 g
Shaved Parmesan 40 g
Preparation
PARSLEY GNOCCHI:
1. Peel and dice the potatoes and boil until tender. Strain and return to the heat and allow to steam for 5
minutes to dry them out
2. For the choux paste boil the milk with 1/2 the butter. Add the salt and once it boils add the flour all at
once and stir for a minute with a wooden spoon until the mixture forms a ball. Remove from the heat
and allow the mixture to cool slightly then combine with the egg
3. Mash the potatoes and combine with the choux paste
4. Pick and chop the parsley leaves. Zest the lemon
5. Mix the parsley, grated Parmesan and lemon zest with the potato mixture and combine well. You
may need extra flour if the mixture is too moist
6. Roll into a sausage shape, cut into 2cm lengths and dust with flour
7. Drop the gnocchi into a large pot of boiling salted water. Let them rise to the surface and poach
gently for 2 minutes
8. Remove the gnocchi and place in a bowl of iced water until cooled. Drain the gnocchi well, cover
and refrigerate until required. Retain the salted water for reheating the gnocchi later
9. Remove the ends from the asparagus heat the olive oil and pan-fry the asparagus with the sunflower
seeds
Plating
1. Place the heated gnocchi in the centre of a pre-warmed plate. Arrange asparagus on top with
sunflower seeds and shaved Parmesan
Key Ingredient: Pears, red wine

Key Skill: Poaching
Equipment needed: Chef's knife, parisienne cutter, peeler, pot
Difficulty: ***
Poached Pears in Red Wine
Ingredients for 2
serve
Pears 300 g
Red wine 200 mL
Sugar 150 g
Cloves 2
Lemon 75 g
Cinnamon
1
quill
Water 200 mL
1. Peel the pears and remove the core. This can be done easily with a parisienne cutter on the whole pear or
pear halves
2. Juice the lemon
1. Produce a stock syrup with the red wine, sugar, cloves, lemon juice, cinnamon and water
2. Submerge the pears in the stock syrup and cover with a cartouche. Bring to the boil and poach gently for
15-20 minutes until tender
3. Cool the pears in the syrup
Plating
1. Place each pear on a chilled plate and garnish as desired
Garnishes: Ice cream, mint
Notes:
Remember that pears ripen from the inside! Adjust the cooking time to suit the ripeness of the pear
Polenta basil pesto
Water 500 mL
Nutmeg 2 g
Polenta 150 g
Butter 40 g
Grated Parmesan 40 g
Egg 1
Basil pesto (4 serves)

Fresh Basil 50 g
Extra virgin olive oil 100 mL
Garlic 10 g
Sugar 5 g
Roasted macadamia nuts 50 g
Salt 5 g
Polenta Method
1. Separate the egg white and yolk

2. Boil water in a pot. Add the nutmeg and seasoning
3. Rain in the polenta. Whisk through and bring to the boil. Mix with a wooden spoon, reduce the
heat and place a lid on. Cook for 5-10 minutes until the grains swell up and absorb the liquid. Stir
occasionally
4. Add the butter and stir. Add the Parmesan and stir. Add the egg yolk and stir
5. Place into a mould lined with greaseproof paper. Cover and refrigerate
Basil pesto Method
Place all ingredients into a food processor and blend to a fine puree
Plating
1. Cut the polenta mixture into the desired shape. Brush with whisked egg white and glaze under
salamander.
2. Place the polenta onto a pre-warmed plate. Serve with basil pesto
Raspberry soufflé
Frozen raspberries 250 gm

Water 1 tbsp
Caster sugar 50 gm
Cornflour 1 tsp (heaped)
Juice of lemon 1
Egg white 4 (125 gm)
Icing sugar, to dust
Method
1. Butter 4 individual soufflé dishes, coating well

2. Defrost raspberries reserve 12 raspberries for decorating the soufflés. Put the rest in a blender
and blend to a puree. Sieve the puree and measure out 170 g
3. Put the water and 30 g of the sugar in a saucepan and heat, stirring, until the sugar dissolves.
4. Mix the cornflour with the lemon juice in a small bowl and add to the sugar syrup along with
170 g of raspberry puree. Bring to the boil and cook for around 30 seconds, until the mixture
thickens. Remove from the heat and leave to cool.
5. Preheat the oven to 200°C.
6. Start whisking the eggwhites to soft peaks, then add the remaining sugar and keep whisking to
a firm meringue
7. Use a spatula to gently fold the raspberry mixture through the bowl of eggwhites until there is
no eggwhite visible.
8. Spoon the mixture into the dishes, filling right to the top. Tap the dishes gently to remove any
air pockets and smooth the tops.
9. Place the soufflés in a deep dish and fill with cold water to halfway up the sides of the dishes.
Bake in the oven for 10–12 minutes, until well risen and lightly golden on top.
10. Immediately dust the soufflés with icing sugar and decorate the tops with the reserved
raspberries
Key Ingredient: Beetroot, feta cheese

Key Skill: Dressing preparation, roasting
Equipment needed: Bowl, chef's knife, roasting tray, whisk
Difficulty: ***
Roasted Baby Beetroot with Feta
Ingredients for 2
serve
Baby
300 g
beetroot
Golden
300 g
beetroot
Rocket 20 g
Feta
50 g
cheese
Olive oil 80 mL
Pine nuts 20 g
Kalamata
40 g
olives
Balsamic
30 mL
vinegar
1. Wash the beetroot and cut off the stalks 2cm above where they join the bulb
2. Wash the rocket and drain
3. Cut the feta into 1.5cm dice
1. Place the beetroot onto a tray and drizzle with half the oil. Season and roast in the oven at 180°C for 20-30
minutes, until done
2. Heat a pan and dry roast the pine nuts until lightly browned
3. Peel the beetroot and cut into quarters
4. Place the beetroot into a bowl. Add the remaining olive oil, ¾ of the pine nuts, the olives and the vinegar
5. Toss through and adjust the seasoning. Add the feta and rocket and toss through
Plating
1. Place in a bowl and sprinkle with the remaining pine nuts
Garnishes: Fresh herbs, lavosh
Spaetzle basil pesto
Flour 100 g
Egg 1
Milk 50 mL
Nutmeg 1 g
Salt 5 g
Butter 20 g
Basil pesto (4
serves)
Fresh Basil 50 g
Extra virgin olive oil 100
mL
Garlic 10 g
Sugar 5 g
Roasted macadamia
nuts 50 g
Salt 5 g
Polenta Method
1. Sift the flour and place in a bowl

2. Add the egg, milk, nutmeg and salt and combine well. Rest for 30 minutes
3. Bring some salted water to the boil and add the mixture to the liquid using a spaetzle press or
maker
4. Return to the boil for 3 minutes then refresh the spaetzle, drizzle with some oil and serve with
some pesto
Basil pesto Method
Place all ingredients into a food processor and blend to a fine puree
Plating
1. Cut the polenta mixture into the desired shape. Brush with whisked egg white and glaze under
salamander.
2. Place the polenta onto a pre-warmed plate. Serve with basil pesto
Key Ingredient: Capsicum, rice, tomato puree

Key Skill: Braising
Equipment needed: Chef's knife, pan, pot
Difficulty: ***
Stuffed Capsicum
Ingredients for 2
serve
Medium
2
capsicum
Long
100 g
grain rice
Onion 80 g
Garlic 5g
Prosciutto 20 g
Chorizo 30 g
Olive oil 40 mL
Eggplant 25 g
Zucchini 25 g
Tomatoes 150 g
Oregano 1g
Thyme 1g
Paprika 1g
Red wine
25 mL
vinegar
Tomato
200 mL
puree
1. Pre-heat the oven to 170°C

2. Cut the top off the capsicum and retain. Remove the seeds and rinse the capsicum
3. Wash and drain the rice
4. Chop the oregano and thyme leaves
5. Peel and dice the onion and garlic, slice the chorizo
6. Dice the prosciutto, eggplant and zucchini
7. Prepare the tomato concassée
Cooking (1 hour)
1. Sauté 1/2 the onion and garlic. Add the paprika, sweat and deglaze with the vinegar. Reduce by 1/2 and
add the tomato purée, 1/2 the tomato concassée and the thyme
2. Heat the oil and fry the prosciutto and chorizo, then add the remaining onion and garlic and sweat. Add the
eggplant, zucchini, oregano leaves and the remaining tomato concassée, season and sweat
3. Mix the fried vegetables with the rice and fill the capsicums
4. Sit the stuffed capsicums in the sauce and cover with the tops. Place a lid on the pot and braise in the oven
at 170°C for ~45 minutes
Plating
1. Serve on a pre-warmed plate with the sauce and garnish as desired
Vegetable Curry
Potatoes 180 g
Carrots 150 g
Parsnip 60 g
Pumpkin 150 g
Capsicum 80 g
Cabbage 90 g
frozen peas 50 g
Onion 100 g
Garlic 10 g
Ginger 10 g
Chilli 5 g
Vegetable stock 750 mL
Oil 30 mL
Mustard seeds 2 g
Coriander seeds 3 g
Cumin 2 g
Curry powder 10 g
Coconut milk 150 mL
Shredded coconut 10 g

1. WPRW the potato, carrot, parsnip, pumpkin. Wash the capsicum. Remove the stalk from the cabbage.
Cut all of these vegetables into 3cm pieces. Use the off cuts in the stock
2. defrost the peas
3. Peel and slice the onion, garlic and ginger. De-seed and slice the chilli
1. Simmer the vegetable off-cuts in the stock for ~15 minutes, until tender. Strain
2. Heat the oil in a pot and add the mustard and coriander seeds. When they start to pop, add the cumin,
onion, garlic, ginger and curry powder
3. Add the chillies, chopped vegetables and seasoning and sweat. Pour in the coconut milk and vegetable
stock to barely cover the vegetables. This will achieve a strong flavour in your curry
4. Stew the curry slowly until the vegetables are almost cooked, then add the peas and adjust the
seasoning
5. Toast the coconut
Plating
1. Spoon the curry into a serving dish, sprinkle with the toasted coconut and garnish as desired
Key Ingredient: Garlic, olive oil

Key Skill: Emulsion sauce production
Equipment needed: Bowl, chef's knife, whisk
Difficulty: ***
Aioli
Serves Bulk yields - 1 serve = 50mL
Ingredients for 5
serve
Garlic 20 g
Eggs 2
Mustard 5 g
Olive
250 mL
oil
1. Peel and chop the garlic

2. Separate the eggs. Whisk the egg yolks with the mustard and garlic, while gradually adding the oil to
emulsify the mixture.
Notes:
This accompaniment is popular in France and is a classic side dish for Bouillabaisse. Traditionally garlic
is pounded together with olive oil to form a strong paste. Modern variations use egg yolk to emulsify the
mixture.
Key Ingredient: Pepperleaf, Parmesan, oil

Key Skill: Sauce production
Equipment needed: Food processor
Difficulty: ***
Pepperleaf Pesto
Serves Bulk yields - 1 serve = 25g
Ingredients for 8
serve
Fresh
30 g
pepperleaf
Basil 50 g
Shaved
40 g
Parmesan
Extra
virgin 100 mL
olive oil
Garlic 10 g
Sugar 5g
Roasted
macadamia 50 g
nuts
Salt 5g
1. Place all ingredients into a food processor and blend to a fine puree
Notes:
You can use more or less oil, depending on the desired texture.

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2/12/2018 https://australiantrainingproducts.ecoach.

Key Ingredient: Potatoes

Battered Potato Scallops with Aioli

Preparation (15 minutes)

Garnishes: Fresh herbs, fried garlic slices

INGREDIENTS for 4 serves

• 750g fresh baby beetroot,

Ingredients for 4 serves

Chicken stock 885 ml

Lean mutton minced 115 gm

1. Cool stock well and strain.

Key Ingredient: Couscous

1. Finely dice the capsicum

Garnishes: Chilli, fresh herbs

Key Ingredient: Yellow split peas, tomato, onion

Preparation (5 minutes + soaking)

Cooking (40 minutes)

Key Ingredient: Fettuccine, bacon

Preparation (10 minutes)

Cooking (10 minutes)

Garnishes: Fresh herbs, Parmesan

Key Ingredient: Pears, red wine

Poached Pears in Red Wine

Preparation (10 minutes)

Cooking (20 minutes)

1. Place each pear on a chilled plate and garnish as desired

Garnishes: Ice cream, mint

Basil pesto (4 serves)

1. Separate the egg white and yolk

Basil pesto Method

Ingredients for 4 serves

Frozen raspberries 250 gm

1. Butter 4 individual soufflé dishes, coating well

Key Ingredient: Beetroot, feta cheese

Roasted Baby Beetroot with Feta

Preparation (15 minutes)

Cooking (30 minutes)

1. Place in a bowl and sprinkle with the remaining pine nuts

Garnishes: Fresh herbs, lavosh

1. Sift the flour and place in a bowl

Basil pesto Method

Key Ingredient: Capsicum, rice, tomato puree

Preparation (30 minutes)

1. Pre-heat the oven to 170°C

1. Serve on a pre-warmed plate with the sauce and garnish as desired

Ingredients for 4 serves

Preparation (20 minutes)

Key Ingredient: Garlic, olive oil

Preparation (10 minutes)

1. Peel and chop the garlic

Key Ingredient: Pepperleaf, Parmesan, oil

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