Coleslaw. You ll need: (for presentation only) Ingredients. Method. Coleslaw Dry Mix
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1 Coleslaw Coleslaw Dry Mix Mayonnaise 500g 200g 1. Place contents of coleslaw mix into a container 2. Add mayonnaise and mix together 3. Cover, label and store under refrigeration until ready to use
2 Spicy Mayonnaise Sub Mayonnaise Piri Piri Sauce 200g 40g 1. Decant mayonnaise and piri piri sauce into a mixing bowl 2. Mix together thoroughly, cover, label and store under refrigeration until required
3 Burger Set Sub Iceberg Lettuce Tomato Red Onion 20g 20g 10g 1. Make burger set up pre service, place onto a tray and refrigerate
4 Fried Onions Red Onion (Sliced) Oil 3 Each 10ml 1. Fry onions in oil until soft on a low heat 2. Drain well, cool, cover, label and refrigerate 3. When required, place 25g of the red onions in a suitable container and microwave for 20 seconds
5 Mash Potatoes Mash Potato Butter 250g 10g 1. Place FROZEN mash potato pellets and butter in a suitable container 2. Microwave for 1 minute 30 seconds and mix well
6 Jacket Potato Sub You ll need: Starter Plate & Dip Pot Jacket Potato Butter 1 Each 10g 1. Wash jacket potatoes and remove any blemishes from the skin 2. Dry thoroughly and prick the skin all over using a fork 3. Cook the potatoes in the oven at 200 C for 50 minutes turning over half way through until the jackets are just cooked 4. Transfer into hot holding for session only 5. Cut cooked jacket potato across the top creating an x 6. Serve with a dip pot of butter NB: ONLY COOK ENOUGH JACKETS FOR EACH SESSION. DO NOT COOK & COOL
7 Mains Salad Garnish You ll need: N/A Salad Mix Tomato Wedges Cucumber Half Slices (See Sub) Sliced Red Onions French Dressing 25g 2 Each 6 Each 15g 10g 1. Place all ingredients into a mixing bowl and mix thoroughly
8 Yoghurt You ll need: Drizzle Bottle Greek Yoghurt 1. Decant into a drizzle bottle 2. Refrigerate, label and use as required
9 Gravy Gravy Concentrate Water 1 Pouch (750g) 1.5 Litre (2 x Lined SUG) 1. Mix water and gravy in a bowl and heat portion to order OR 1. Place DEFROSTED gravy concentrate into a pan over a moderate heat and whisk in the water 2. Whisk during reheating to achieve a smooth gravy 3. Simmer for 5 minutes 4. Transfer to hot holding when it has reached 75 C
10 Sub - Mint, Cucumber & Yoghurt Dip Greek Yoghurt Mint Finely Chopped Cucumber Finely diced 120g 3g 27g This sub makes 3 portions 1. Decant yogurt into a mixing bowl 2. Add remaining ingredients and thoroughly mix together 3. Cover, label and store under refrigeration until required
11 Sub - Poppodums Poppadums 10 Each 1. Deep fry poppadums in chip fryer at 185 C for 10 seconds and drain thoroughly 2. Move to a cool area to speed cooling 3. Once cool, cover, label and store in an airtight container until ready to use 4. Prep for session only
12 Sub - Batter Mix - Bulk Portion Batter Mix Cold Water 240g 448ml 1. Mix batter mix with cold water and whisk until smooth 2. Cover, label and store under refrigeration in a suitable container 3. Ensure fish batter is kept separate from sausage batter and is clearly labelled
13 Shortcake Crumble Shortcake Crumble 500g 1. Place DEFROSTED crumble on a tray and bake in the oven at 200 C for 4-5 minutes stirring halfway through cook time 2. Decant into a suitable container, cover, label and store at ambient
14 Fish Fingers Batter Mix (See Sub) Giant Haddock 1/2 Portion 1/2 Each 1. Cut the fish into 4 equal pieces and coat with flour and then with batter mix 2. Deep fry fish for 8-10 mins at 165 C and drain fully
15 Sub Fried Eggs You ll need: for presentation only) Egg 1 Each 1. Pour the oil into the frying pan, enough to cover the bottom of the pan, place on the stove and bring to temperature 2. Crack and break the eggs into the pan be careful not to break the yolk. And wash your hands 3. Gently fry the eggs until the white of the egg is cooked and the yolk is still soft (This may change as per guest requirements)
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17 Sub Boiled Potatoes Small Potatoes Butter 180g 10g 1. Potatoes: Cut in half lengthways, simmer until tender then refresh in cold running water FOR SERVICE 1. Potatoes: Microwave for 1 minute 30 seconds
18 Sub Crispy Onions Sliced Red Onions (See Sub) Plain Flour 300g 60g 1. Onions: Coat thoroughly in flour then deep fry 185 C 2 minutes
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