Sharing Potato Dippers Spicy

Transcription

1 Sharing Potato Dippers Spicy You ll need: Main Course Plate & Sugar Bowl Potato Dippers 250g Mozzarella/Cheddar Mix 100g Cooked Chopped Streaky Bacon (See Sub) 20g Sour Cream Reduced Fat 30g Spring Onion (See Sub) 5g Tennessee Glaze 20g Cheese Sauce 60g Piri Piri Sauce 30g 1. Deep fry FROZEN potato dippers at 185 C for 3-4 minutes and drain thoroughly on a cardboard draining tray 2. Mix the piri piri sauce with the cheese sauce and decant into a sugar bowl 3. Place the sugar bowl into the centre of the plate, arrange the dippers in a circle around the bowl 4. Top the dippers with mozzarella/cheddar mix and bacon and microwave for 50 seconds, until the cheese has melted, stir the cheese sauce 5. Dot the sour cream and Tennessee sauce over the dippers and scatter the spring onions to finish, ensure rim of plate is wiped clean before serving

2 Sharing Potato Dippers Mild You ll need: Main Course Plate & Sugar Bowl Potato Dippers Mozzarella/Cheddar Mix Cooked Chopped Bacon (See Sub) Sour Cream Reduced Fat Spring Onion (See Sub) Tennessee Glaze Cheese Sauce 250g 100g 20g 30g 5g 20g 90g 1. Deep fry FROZEN potato dippers at 185 C for 3-4 minutes and drain thoroughly on a cardboard draining tray 2. Decant cheese sauce into the sugar bowl and place into the centre of the plate and arrange the dippers in a circle around the bowl 3. Top the dippers with mozzarella/cheddar mix and bacon & place under the grill for 1-2 minutes or microwave for 50 seconds, until the cheese has melted, stir the cheese sauce 4. Dot the sour cream and Tennessee sauce over the dippers and scatter the spring onions to finish, ensure rim of plate is clean before serving

3 Melting Brie with Brewers Chutney You ll need: Starter Plate & Dip Pot Breaded Brie Triangles Brewers Chutney Flat Leaf Parsley 3 Each 30g 1g 1. Deep fry FROZEN brie at 185 o C for 5-6 minutes and drain thoroughly on a cardboard draining tray 2. Spoon 30g of brewers chutney into a dip pot 3. Place brie on a plate, with dip pot of chutney and garnish with flat leaf parsley as shown

4 Steak & Eggs You ll need: Oval Plate 8oz Rump Steak Chips Onion Rings Tomato Half (See Sub) Peas Fried Egg (See Sub) 224g 4 Each 1 portion (56g) 2 Each 1. Lightly oil and season steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCELLENCE 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Grill tomato half for 5-6 minutes 4. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 5. Cook FROZEN peas in boiling water for 2 minutes 6. Cook eggs as per sub recipe 7. Place eggs on top of steak, serve with chips, peas, onion rings and tomato as shown

5 Paprika Chicken You ll need: Large Round Plate Paprika Chicken Breast Boiled New Potatoes (See Sub) Coleslaw (See Sub) Mains Salad Garnish (See Sub) 1 Portion 70g 1 Portion 1. Lightly oil the DEFROSTED chicken breast and cook under the grill, cook for 7-8 minutes (core temperature should reach a minimum of 75 o c) 2. Reheat new potatoes as per sub recipe 3. Serve with coleslaw and salad garnish as shown

6 Baked Salmon You ll need: Pasta Bowl Salmon Mashed Potato (See Sub) Veg Mix Frozen (See Sub) Hollandaise Sauce 1 Portion 1 Sachet 1 Sachet 1. Reheat FROZEN sauce in boiling water for 5-6 minutes 2. Lightly oil DEFROSTED salmon, place on a baking tray and cook in rational oven for 4 minutes at 180 o C or grill for 5 minutes 3. Reheat mash as per sub recipe and cook veg as per sub recipes 4. Place mash into the middle of the bowl with fish on top, pour Hollandaise over fish and serve with veg to the side of bowl as shown

7 Sweet Chilli Prawn Salad You ll need: Pasta Bowl Tempura Prawns Salad Base (See Sub) Thai Sweet Chilli Dipping Sauce 8 prawns 28g 1. Deep fry FROZEN prawns at 185 o C for 4-5 minutes 2. Plate Salad Base as per sub recipe 3. Place prawns in a bowl and toss through the sweet chilli sauce 4. Place prawns on top of the salad as shown

8 Tennesee Rib-Eye Steak You ll need: Large Round Plate 14oz Ribeye Steak Sweet Potato Fries Tobacco Onions (See Sub) Coleslaw (See Sub) Tennessee Glaze 175g 50g 70g 40g 1. Lightly oil and season the steak, cook on a clean grill to guest s requirements - FOLLOW STEAK EXCEL- LENCE 2. Deep fry FROZEN sweet potato fries at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Plate steak with sweet potato fries and coleslaw, drizzle steak with Tennessee sauce and top with tobacco onions

9 Halloumi Salad You ll need: Pasta Bowl Halloumi (See Sub) Salad Base (See Sub) 6 pieces (100g) 1. Lightly oil the halloumi with a little oil and grill for 3-4 minutes until slightly caramelised in places 2. Plate salad base as per sub recipe 3. Scatter halloumi over the salad

10 Salmon Salad You ll need: Pasta Bowl Salmon Salad Base (See Sub) Lemon Wedge (See Sub) 1. Lightly oil DEFROSTED salmon, place on a baking tray and cook in rational oven for 4 minutes at 180 o C or grill for 5 minutes 2. Plate salad base as per sub recipe 3. Place salmon on top of salad and place lemon wedge on top as shown

11 3 Cheese Crustless Quiche You ll need: Large Round Plate Quiche Cheese Crustless Boiled New Potato (See Sub) Mains Salad Garnish (See Sub) 1 Portion 1 Portion 1. Reheat DEFROSTED quiche in the microwave for 1 minute then place on a baking tray in the Merrychef for 2 minutes 30 second at 225 C on 100% power, check the centre of the quiche, core temperature should reach 75 o c 2. Re-heat new potatoes as per the Sub Recipe 3. Serve with main salad garnish

12 Chicken & Chorizo Parcel Pie You ll need: Large Round Plate Chicken & Chorizo Pie Boiled New Potatoes (See Sub) Mains Salad Garnish (See Sub) 1 Portion 1 Portion 1. Place the DEFROSTED pie in the foil case in the rational oven for 5 minutes or Merrychef for 5 minutes at 225 o C/full power, until the centre has reached 75 o c 2. Re-heat new potatoes as per sub recipe 3. Serve with mains salad garnish

13 Raspberry & Prosecco Cheesecake You ll need: Starter Plate Vanilla Cheesecake Raspberry & Prosecco Compote 50g 1. Place the DEFROSTED cheesecake on the plate and spoon over DEFROSTED compote

14 Jaffa Pudding Sharer You ll need: Large Round Plate Jaffa Giant Pudding Vanilla Ice Cream Chocolate Sauce Cadbury Dairy Milk Pieces 1 X 60g Scoop 20ml 3g 1. When taken out to defrost remove Jaffa from foil tray. 2. Place DEFROSTED jaffa cake in the centre of the plate and heat in the microwave for 30 seconds 3. Place one scoop of ice cream on the centre of the pudding, and drizzle the chocolate sauce over the top. 4. Sprinkle dairy milk pieces over pudding as shown

15 Frozen Yoghurt Sundae You ll need: Glass Bowl Strawberry Frozen Yoghurt Strawberries (See Sub) 3 X 70g scoops 3 each (6 halves) 1. Place 3 scoops of frozen yoghurt into the glass bowl 2. Top with halved strawberries

16 Strawberry Pimms Trifle You ll need: Glass Bowl Trifle Base (See Sub) Aerosol Cream Strawberries (See Sub) 20g 1. Remove trifle base from fridge 2. Starting from the outside in cover the trifle in whipped cream, finish with strawberry halves in the middle

17 Salted Caramel, Chocolate Brownie Popcorn Sundae You ll need: Sundae Glass Salted Caramel Sauce Vanilla Ice Cream Aerosol Cream Chocolate Brownie Slab Chopped Popcorn Sweet and Salty 30g 3 X 60g Scoops 15g 6 cubes (60g) 5g 1. Squeeze 5g of caramel sauce into the bottom of the sundae glass 2. Add 1 scoop of vanilla ice cream 3. Push 2 cubes of brownie into the ice cream 4. Drizzle 10g caramel sauce 5. Repeat steps 2 to 4 6. Add 1 scoop of vanilla ice cream 7. Top with 15g Aerosol cream 8. Sprinkle 5g of popcorn 9. Add the remaining 2 brownie cubes 10. Finish with 5g drizzle of caramel sauce

18 Black & Blue Burger You ll need: Rectangle Plate, Greaseproof Paper, Sugar Bowl & Skewer 4oz Steak Burger Sesame Seeded Burger Bun Burger Set (See Sub) Stilton (See Sub) Streaky Bacon Chips Slaw (See Sub) Onion Rings 2 Each 30g 1 Rasher 224g 70g 2 Each 1. Cook FROZEN beef burgers on a clean grill together with the bacon for 5 minutes, turning burger once 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 4. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned and top base with burger set 5. Divide the stilton and place equal amounts on top of each burger, place one burger on top of the other, top with the bacon rasher and then place on top of the burger set 6. Add toasted burger top, secure with a skewer and place onion rings over the top of skewer so they sit on top of the bun as shown 7. Serve on greaseproof paper with chips and slaw

19 Cluck N Ale You ll need: Rectangle Plate, Greaseproof Paper, Sugar Bowl & Skewer Chicken Breast Sesame Seeded Burger Bun Burger Set (See Sub) Spicy Mayo (See Sub) Cheese Slice Pale Ale Beer Batter (See Sub) Flour Chips Slaw (See Sub) Onion Rings 30g 1 Slice 1 Portion 10g 224g 70g 2 Each 1. Flour the DEFROSTED chicken breast and dip in the beer batter 2. Cook the chicken in the 165 o c deep fat fryer for 7-8 minutes, until probe core temperature reaches 75 o c 3. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 4. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 5. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 6. Top the bun base with spicy mayo, burger set and fried chicken, top with cheese slice. 7. Add toasted burger top, secure with a skewer and place onion rings over the top of skewer so they sit on top of the bun as shown 8. Serve on greaseproof paper with chips and slaw

20 Smash N Stack You ll need: Rectangle Plate, Greaseproof Paper, Sugar Bowl & Skewer Chicken Breast Sesame Seeded Burger Bun Burger Set Guacamole Chips Slaw (See Sub) Onion Rings 40g 224g 70g 2 Each 1. Lightly oil DEFROSTED chicken and cook on a clean grill for 7-8 minutes 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 4. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 5. Top the bun base with the burger set and grilled chicken and top with guacamole 6. Add toasted burger top, secure with a skewer and place onion rings over the top of skewer so they sit on top of the bun as shown 7. Serve on greaseproof paper with chips and slaw

21 Halloumi Heaven You ll need: Rectangle plate, Greaseproof Paper, Sugar Bowl & Skewer Halloumi (See Sub) Red Pepper Strips (See Sub) Sesame Seeded Burger Bun Burger Set (See Sub) Spicy Mayo (See Sub) Chips Slaw (See Sub) Onion Rings 100g 30g 20g 224g 70g 2 Each 1. Place the halloumi on a grill tray with the red pepper strips and lightly oil halloumi, grill for 4-5 minutes or alternatively place in Rationale for 5 minutes, until slightly caramelised in places. 2. Deep fry FROZEN chips at 185 C for 4-5 minutes and drain thoroughly on a cardboard draining tray 3. Deep fry FROZEN battered onion rings at 185 C for 2-3 minutes and drain thoroughly on a cardboard draining tray 4. Place DEFROSTED bun on a baking tray. Lightly toast, cut side up, under the grill until lightly browned 5. Spread the spicy mayo on the bun base and top with the burger set, halloumi and red pepper 6. Add toasted burger top, secure with a skewer and place onion rings over the top of skewer so they sit on top of the bun as shown 7. Serve on greaseproof paper with chips and slaw

22 Slaw You ll need: (for presentation only) Pink Star with Onion Slaw French Dressing 500g 30g 1. Prep for each session: 1. Place contents of slaw mix into a container 2. Add French dressing and mix 3. Cover, label and store under refrigeration until ready to use

23 Pale Ale Beer Batter You ll need: (for presentation only) Doom Bar Ale Water Batter Mix Half a pint (284g) 612g 448g 1. Mix batter mix with cold water and Doom Bar and whisk until smooth 2. Cover, label and store under refrigeration in a suitable container

24 Mozzarella Sticks You ll need: Sugar Bowl Mozzarella Breaded Stick 5 each 1. Deep fry the FROZEN mozzarella sticks at 185 o c for 4-5 minutes and drain thoroughly on a cardboard draining tray 2. Serve in sugar bowl

25 Sub - Crumbled Stilton You ll need: (for presentation only) Stilton 1 Block (200g) 1. Crumble stilton, including rind, into small pieces and store refrigerated for service