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Degustation Menu
Degustation Menu
Degustation Menu
Soup
Hot and Sour Soup $ 9.27
Sweet Corn Soup $ 7.30
Entrees
Chicken cutlets $ 7.83
Cottage chess croquets with chilli mayo $ 8.30
Main
Vietnamese noodles and lemon grass chicken $ 12.72
Whole roast lemon leg & potato mash $ 6.51
Dessert
Jewish coffee cake $ 2.64
Strawberry ice cream $ 2.05
Hot and Sour Soup
INGREDIENTS
2 tbsp oil
4 cup water
2 tbsp vinegar
½ tsp sugar
½ tsp salt
125 gm Tofu
2 eggs
40 gm corn starch
¼ cup water
INSTRUCTIONS
Commodities
Ingredients
1 tbsp Oil
2 egg white
2 tablespoon Cornstarch
60ml water
Set Instant Pot in Sauté mode. Once the timer is off and the sign says 'ON', add
oil.
When the oil is hot, add chopped onion. Cook for a couple of minutes until it
has softened and looks translucent.
Stir in ginger and garlic. Sauté for a minute, until the raw smell is gone.
Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.
Close the lid. Set to 'Manual Mode' and 6 minutes. Put the vent to sealing
position. Let it cook on high pressure for 6 minutes.
When the countdown is over, let the pressure release naturally for 10 minutes.
Then do a quick release.
Set Instant Pot to sauté mode again. Add corn kernel and Creamed Corn. Stir
well
Mix cornstarch and water. Stir gradually to the soup using a slotted spoon. Let
it come to a boil. At this point, the soup will start to thicken.
Beat egg using a fork. Stir slowly to the soup in two parts. While pouring the
egg using one hand, keep stirring the soup slowly and continuously with a fork
in another hand.
Meanwhile, shred chicken using two forks. Add shredded chicken to the pot.
Followed by Soy Sauce. Mix everything well.
Commodities
Ingredients
3 large eggs
Get Ingredients
Instruction
Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200
degrees F.
Cut the chicken breasts in half lengthwise making 8 roughly equal pieces.
(They should look like large chicken tenders.)
Place one sheet of plastic wrap on a clean cutting board. Put one chicken
piece in the center of the plastic wrap and top with another sheet.
Pound the chicken with the flat side of a meat mallet, starting in the center
and working your way to the edges, until the chicken is 1/4 inch thick.
Transfer to the prepared baking sheet. Repeat with the remaining chicken.
Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1
teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly
ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if
using, in a shallow dish.
Dredge one piece of chicken in the flour mixture, turning to coat evenly.
Shake off any excess, then dip into the egg mixture, turning to fully coat it on
both sides. Let the excess egg drip off, then press the chicken firmly into the
breadcrumb mixture, turning to coat on both sides and packing the crumbs
into any crevices. Transfer the chicken back to the baking sheet and repeat
with the remaining chicken pieces.
Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the
unsalted butter and 2 tablespoons of the olive oil in a large skillet over
medium-low heat.
Add 2 pieces of chicken and cook until the breading is golden-brown and crisp
and the chicken is just cooked through, 3 to 5 minutes per side.
Transfer to the clean wire rack, season with salt and hold in the oven at 200
degrees F to keep warm.
Wipe the skillet clean and repeat with the remaining butter, olive oil and
chicken, making 4 batches in total.
Commodities
Ingredients
2 gms black pepper
2 gms black salt
80 gms bread crumb
20 gms corn flour
100 ml refined oil
20 gms jalapeno
5 gms jeera powder
20 gms maida
200 gms cottage cheese
10 gms parsley
2 gms salt
For thousand island dressing:
20 ml mayonnaise
10 ml tomato ketchup
5 gms minced garlic
5 gms celery
2 gms black pepper
Instruction
Deep fry
Commodities
Specification
Item Wight kg/I/Unit Cost per Kg/I/unit Actual cost
Oil 0.020 kg $ 5 kg 2.10
Bread crumbs 0.140 kg $ 6 kg 0.84
Cottage chees 0.220 kg $ 8 kg 1.76
Parsley 0.070 kg $ 6 kg 0.42
Corn flour 0.070 kg $ 7 kg 0.49
Garlic 0.070 kg $ 5 kg 0.35
Jeera Powder 0.031 kg $ 8 kg 0.25
Celery 0.031 kg $ 8 kg 0.25
Jalapeno 0.060 kg $ 8.85 kg 0.53
Ingredients
1 stalk lemongrass (white part only, bruised and sliced into pieces)
½ tbsp oil
2 carrots (julienned)
Handful of coriander
Set aside and let the chicken marinate for at least an hour
– overnight for best results.
To Cook
Rinse the noodles in cold water when they are done and
set aside.
Pan-fry the chicken in the pan until they are done and
allow the chicken to rest for a few minutes.
Commodities
Ingredients
1 tablespoon salt
2 lemons, sliced
Cherry tomatoes
Salt to taste
Instructions
For the chicken:
Flip the chicken breasts so they are right side up and brush
with the remaining olive oil mixture
Cover the pan tightly with aluminium foil and let rest for
10 minutes
Add the butter, cream, and salt and mix and mash until the
potatoes reach your desired constancy.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Whole roasted lemon
Name of the dish chicken with potato mash Portion Nos 4
Ref Source Portion Size 190 gm
Total cost $ 19.53 Sale price at 30%
Portion cost $ 4.87 Food Cost $6.51
Commodities
Ingredients
½ cup butter
2 eggs
Garnishes
Commodities
Ingredients
4 egg yolk
Commodities