Recip Recipe Name: Salmon Canapé

Key Ingredient: Equipment Needs:

e/ Card Key Skills:
Preparation
Time: 30 minutes
Cooking Time:
Yield:
Quantity Ingredients
3g Chives
40 g Lemon
100 g Philadelphia cheese
120 g Lebanese cucumber
30 g Butter
12 Baguette slices
100 g Smoked salmon
1g Dill
Salt
pepper

Method
Preparation Steps
1. Finely slice the chieves. Juice the lemon.
2. Bring the P CH to room temperature( take it out fridge), add the chives,
lemon juice and seasoning and blend to combine until smooth.
3. Slice the cucumber.
4. Toast and butter the baguette slices.
5. Pipe a small amount of cheese mixture onto the baguette slices.
6. Place the cucumber slices on top and pipe on some more cheese mixture.
7. Form the salmon into rosettes and sit on top. Garnish with dill sprigs.

Cooking Steps

Plating Steps
 Recip Recipe Name: Tapas- calamari
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 25 minutes
Cooking Time: 5 minutes
Yield:
Quantity Ingredients
75 g Lemon
50 g Calamari
1g Oregano
50 g Flour
100 ml Mayonnaise
20 g Lemon
5g Lemon pepper
Salt pepper
Lemon pepper mayonnaise.

Method
Preparation Steps
1. Juice the lemon.
2. Slice the calamari and marinate in the lemon juice and oregano leaves.
3. For the lemon pepper mayonnaise, prepare it.
4. Zest(rayar) and juice the lemon.
5. Mix the mayonnaise with the lemon zest, juice and lemon pepper.
6. Adjust the seasoning.
Cooking Steps
1. Draw the calamari through the flour and deep-fry until golden brown

Plating Steps
1. Place the calamari onto pre warned plate and serve with the lemon pepper
mayonnaise.

Recipe Name: Mayonnaise (Lemon Mayonnaise)

 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
10 minutes
Time:
Cooking Time:

Yield:

Quantity Ingredients
4 Eggs
10g Mustard
15 ml White vinegar
500 ml Olive oil
Salt
pepper

Method
Preparation Steps
1.separate the eggs and put the whites aside.
2. whisk the yolks with the mustard and vinegar. Gradually incorporate the oil while
whisking and season to taste.
3. strore in the fridge until required.

Cooking Steps

Plating Steps

Recipe Name: Antipasto Plate

 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
Time:
Cooking Time:

Yield:

Quantity Ingredients
100 g Eggplant
100 g Zucchini
20 g Coral lettuce
100 g Rock melon
30 g Prosciutto
40 ml Olive oil
60 g Capsicum
20 g Sundried tomatoes
60 g Salami
40 g Feta
25 g Kalamanta olives
Salt
pepper

Method
Preparation Steps
1. Marinate the eggplant and zucchini in olive oil, season and grill.
2. Roast the capsicum, then peel and slice.

Cooking Steps

Plating Steps
1. Arrange the lettuce on a platter and place the capsicum strips on top.
2. Arrange the remaining ingredients on the platter, alterning to optimise
colour.

Recip Recipe Name: Scotch Eggs - Asian Style Salad

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
 Preparation
Time: 30 minutes
Cooking Time: 20 minutes
Yield:
Quantity Ingredients
6 Eggs
900 g Minced pork
25 g Thai red curry paste
25 g Fresh coriander
100 g Plain flour
2 Eggs beaten
40 ml Milk
50 g Breadcrumbs
50 g Peanuts
Salt
pepper

Method
Preparation Steps
1. Combine pork mince with the thai red curry paste and coriander in a bowl
and season with salt and white pepper. Season to taste and refrigerate until
required.
2. Bring a saucepan of water to the simmer over medium heat, carefully add
eggs and simmer, stirring occasionally, until cooked to your liking. Drain in
flour.
3. Shape one-sixth of pork mixture into a cup in your hand, place a boiled egg in
the indent and carefully mould mince around to enclosure.

Cooking Steps
1. Dust each egg ball in a seasoned flour, then egg wash, then breadcrumbs and
refrigerate until required.
2. Heat oil in a deep-fryer to 180 c till golden brown.

Plating Steps

Recipe Name: Tapas – Potatoes Vegetarian

 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
Time:
Cooking Time:

Yield:

Quantity Ingredients
200 g Potatoes
5g Garlic
1g Thyme
20 ml Olive oil
SEA salt
pepper

Method
Preparation Steps
1. Peel and square off the potatoes. Cut into 1 cm dice.
2. Peel and chop garlic
3. Pick and chop the thymes leaves.

Cooking Steps
1. Brown the potatoes in the olive oil and finish in the oven.
2. Add the garlic and thyme and mix through. Season to taste.

Plating Steps

Recipe Name: Thai Chicken Meatballs with Chili Lime Dipping Sauce
 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
35 minutes
Time:
Cooking Time: 10 minutes
Yield:

Quantity Ingredients
550 g Chicken mince
125 g Breadcrumbs
20 ml Fish sauce
40 ml Sweet chilly sauce
2 Spring onions
10 g Chopped coriander
120 g Sesame seeds
40 ml Peanut oil

Method
Preparation Steps
1. Combine chicken mince, breadcrumbs, fish sauce, sweet chilli, green onion
and coriander, mixing well. Roll mixture into walnut-sized balls. Place sesame
seeds in a bowl. Roll balls in sesame seeds to coat. Place on a plate. Cover
with plastic wrap.
2. Heat oil I a frying pan over medium-high heat. Cook meatballs, in batches,
turning, for 8 to 10 minutes or until golden and cooked through.
3. Serve with sweet chili sauce mixture, coriander and toothpicks.

Cooking Steps

Plating Steps

Recip Recipe Name: Caesar Salad

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
 Cooking Time:

Yield:

Quantity Ingredients
0.5 Cos lettuce
30 g Bacon
5g Garlic
1 Bread slice
2 Eggs
200 ml Caesar dressing
50 ml Olive oil
8 Anchovy fillets
15 g Shaved parmesan

Method
Preparation Steps
1. Clean and separate the cos leaves and refresh in colander.
2. Chop the bacon. Slice anchovis. Peel and crush garlic. Dice the bread.
3. Poach the eggs and refresh.
4. Prepare Caesar dressing.

Cooking Steps
1. Fry the bacon and garlic in the olive oil, remove.
2. Add the dice bread and fry for croutons.

Plating Steps
1. Place the heart leaves onto chilled plates.
2. Tear the remaining leaves into bite sizes pieces, pat dry and place into a
bowl. Pour the dressing over and combine until lightly coated
3. Add some fried croutons, bacon and anchovy fillets. Toss through and place
onto plates.
4. Finish with the remain bacon, parmesan, croutons poached eggs and anchovy
fillets.

Recip Recipe Name: Caesar Dressing

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
 Cooking Time:

Yield:

Quantity Ingredients
5g Garlic
1 Anchovy fillet
10 g Parsley
2 Eggs
15 g Grated parmesan
5g Mustard
20 ml Wine vinegar
60 ml Olive oil
5 ml Worcestershire sauce
30 ml Lemon juice
Salt
pepper

Method
Preparation Steps
1. Peel and chop garlic
2. Finely dice the anchovy
3. Pick and finely slice the parsley leaves
4. Separate the eggs and whisk the yolks with the garlic, anchovy, parmesan,
Worcestershire sauce, mustard, lemon juice and vinegar.
5. Drizzle in the oil while whisking, as for mayonnaise.
6. Season and add the parsley.

Cooking Steps

Plating Steps

Recip Recipe Name: Fruit Salad

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
 Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
400 g Oranges
100g Strawberries
200 g Pineapple
300 g Apples
300 g Pears
200 g Kiwi fruit

Method
Preparation Steps
1. Peel and segment oranges. Squeeze the juice from the leftoverf oranges
centres
2. Wash strawberries and cut into wedges or fans for garnish
3. Peel and cut the pineapple, apples, pears and kiwi fruit into macedoine
4. Mix all the fruit together and pour the orage juice on top

Cooking Steps
1. Place into glass and garnsh with strawberries fans.

Plating Steps

Recip Recipe Name: Passionfruit Yoghurt

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
 Preparation 5 minutes(plus
Time: chilling)
Cooking Time:
Yield: 12 serves
Quantity Ingredients
500 g Greek style yoghurt
2 Passionfruit, halved
15 g Pure icing sugar, sifted

Method
Preparation Steps
1. Combine the yoghurt, passionfruit pulp and icing sugar in a medium bowl and
whisk until well combined. Cover with plastic wrap and refrigerate to chill.

Cooking Steps

Plating Steps