Menu. Canape A selection. Starter Asian chicken ravioli with butternut veloute and crispy chicken crackling

Transcription

1 24 th October 2013 Menu Canape A selection Starter Asian chicken ravioli with butternut veloute and crispy chicken crackling Main Rump of lamb with panache of seasonal vegetables, rosti potato and a red wine jus Trio of mini desserts Mini raspberry panna cotta Decadent chocolate mousse shooter Caramelised lemon tartlet

2 STARTER Asian chicken ravioli with butternut veloute and crispy chicken crackling (6 portions) Method COMPONENT INGREDIENTS UTENSILS Pasta dough 2 00 plain flour Pasta machine (for at least 18 ravioli) 4 medium eggs 1 med bowl ½ tsp salt 1 large tray Clingfilm Asian chicken filling 5 large chicken legs Gloves 800ml duck fat Veg peeler 2 spring onions Med bowl 2 red chilli Mixing spoon 5g coriander 2 Tbsp sesame seeds 2cm knob ginger 20ml dark soy sauce ¼ yellow pepper Salt Black pepper Ravioli assembly Prepared pasta Ramekin Prepared filling 1 teaspoons Flour (for dusting) 1 large tray Veloute 30ml olive oil 1 large pan 1 med butternut Large Measuring jug 1 large onion Large mixing spoon 1 to 1.5 stock (chicken or Liquidizer veg) Vegetable peeler Salt Pepper Lemon juice to taste Sugar (if needed) Chicken skin From the legs Greaseproof paper 2 baking trays Cooking & Assembly (chefs Chicken skin 2 large pans to do) Coriander cress Absorbent paper PASTA DOUGH 1. Break half the eggs into a bowl and separate the other half adding egg yolks to the bowl and discarding the whites 2. Place flour in a large bowl and make a well in the centre 3. Place eggs and salt into the middle of the flour and using a fork, begin to break up the eggs and incorporate the flour gradually from the sides 4. When it starts to form a soft dough, change to using your hands and bring it all together 5. Check the moisture level of the pasta with chef 6. Place mixture on workbench, and kneed until dough is a silky smooth texture (ask chef duration) 7. Wrap the dough in clingfilm and rest for minutes in fridge 8. After dough has rested, cut into 4 equal pieces - use one piece at a time, keeping the remaining 3 covered while you work 9. Using the pasta machine on largest setting, roll one of the pieces of pasta through machine 10. Turn setting down one notch, roll through again 11. Repeat this process with the same piece of dough, turning machine down and rolling through until you have a long thin sheet check thickness with chef

3 12. Lay out the long thin piece of pasta on floured surface and leave to rest covered with a damp cloth or clingfilm 13. Repeat the whole process (from point 9 above) with the remaining 3 pieces of pasta 14. Once all the dough is through the machine and in 4 long strips, put the first piece through machine once more on the last setting 15. Repeat with all pieces, lay out flat and cover to stop drying out ASIAN CHICKEN FILLING 1. Flake the prepared chicken into small pieces and place into a bowl (remove any bone, skin, gristle). 2. Slice open a chilli, remove and discard the seeds, dice very finely and add to the chicken 3. Finely slice the spring onion and add 4. Peel and finely dice the yellow pepper and add 5. Finely chop the coriander and add 6. Peel and finely dice a knob of ginger and add 7. Add the sesame seeds, soy sauce 8. Mix all together, and reserve until needed to assemble the ravioli RAVIOLI ASSEMBLY 1. Get a ramekin of water 2. Lay out strip of pasta onto a floured surface 3. Place a spoonful of chicken mixture at intervals along the pasta, about 2.5cm apart 4. Moisten the top edge of the pasta with water using finger 5. Fold the sheet over the filling and press down between to seal and remove all air pockets ask chef for demo 6. Once made and shaped, cut between the potions and place on floured tray make at least 24 ravioli 7. Refrigerate uncovered until needed VELOUTE: 1. Peel, deseed and dice the butternut 2. Peel and chop the onions 3. Place a large pan on the heat and add the olive oil and onions 4. Sauté until translucent (not brown, burnt) 5. Add the diced butternut and mix to coat in the oil 6. Pour in boiling water just to cover the vegetables (don t add too much as it may thin out the soup and dilute the flavours 7. Add salt, pepper, veg stock powder 8. Cover and simmer until the vegetables are soft 9. Blend (using a stick blender or into a liquidiser) until silky smooth 10. Season to taste with salt, pepper, sugar and lemon juice (aim for balance). 11. Reserve until service CRISPY CHICKEN SKIN CRACKLING 1. Scrape off excess fat from the underside of the skin 2. Line a baking sheet with baking paper or an exopat, and place the skin on laid flat - season 3. Cover with another sheet of paper, and another tray to keep the skin flat when cooking 4. Bake in a hot oven until golden and crispy 5. Reserve until needed for service COOKING & ASSEMBLY (F@W chefs to complete just prior to serving) 1. Place large pan of salted water on the boil 2. When boiling add ravioli in batches for about 3-4 minutes 3. Remove ravioli and place 2 on each plate 4. Garnish with coriander and the chicken crackling

4 MAIN Rump of lamb with panache of seasonal vegetables, rosti potato and a red wine jus (6 portions) COMPONENT INGREDIENTS UTENSILS Lamb 6 x 180g lamb rump portions Large bowl/deep tray 150ml olive oil Clingfilm 2 cloves garlic Large frying pan 2 sprigs rosemary Tongs Salt Pepper Panache of seasonal 18 green beans Corer vegetables 6 baby long carrots Clingfilm 6 baby sweet corn Vegetable peeler 6 baby asparagus spears Tray small (fridge) 2 large courgettes Rosti potato 6 med potatoes floury/dry Vegetable peeler (King Edward/Maris Grater Piper/Wilja) Sieve 20ml olive oil 2 med bowls 1 sprig thyme Baking paper/ nonstick Salt/pepper mat Med baking tray Med tray Ringmould (8cm) Red wine jus 200ml veal glaze Med bowl 200ml water Small/med pan 1 shallot Mixing spoon 10ml olive oil Sieve 125g mushrooms 1 clove garlic 1 sprig rosemary 1 sprig thyme 120ml red wine Method LAMB 1. Prepare/trim the meat according to chef instructions 2. Peel and finely dice the garlic 3. Remove the rosemary from the stalks and chop 4. Make a marinade by combining the olive oil, garlic and rosemary and seasoning (salt/pepper) in a deep tray/bowl 5. Place the lamb in the marinade, cover with clingfilm and reserve in fridge 6. When the lamb has marinated for at least 1 hour, remove from fridge 7. Place a large pan on the heat, and when searingly hot, brown off the lamb 8. When browned, remove from the pan onto a tray, cover and refrigerate until needed PANACHE OF VEGETABLES 1. Wash all vegetables (check with chef if they are pre-washed) 2. Cut courgettes into 2cm rounds 3. Using small pastry cutter/corer, cut centre out of each one 4. Prep all other vegetables to the correct size ask chef 5. Carefully fill centre of the courgettes with vegetables - ask chef 6. Reserve to the side

5 ROSTI POTATO 1. Peel the potatoes and grate finely into a bowl 2. Add two good pinches of salt and toss the potatoes around this draws out the water from the potatoes 3. After a few minutes, remove handfuls of the potato from the bowl and squeeze out the excess water with hands 4. Place drained/squeezed potato into a dry bowl 5. Repeat until all the potato is squeezed and in the new bowl 6. Add the olive oil to the potato and stir 7. Pick leaves off the sprig of thyme (run fingers down the sprig for quick process) and finely chop add to potato 8. Season with black pepper and mix 9. Place a non-stick mat on to a baking tray 10. Place a ring mould onto the non-stick mat and pack in the potato, to about 1cm height 11. Remove the ring mould and repeat for all the potato to make the portions required 12. Bake the rosti until golden brown, turning halfway 13. Reserve on tray until needed for service RED WINE JUS 1. Peel the shallots and garlic and wipe the mushrooms thoroughly to clean 2. Finely chop shallots and garlic and mushrooms 3. Place pan on heat with olive oil 4. Add shallots, garlic, mushrooms to pan and stir until golden brown 5. Add the red wine and flame ask chef 6. Add rosemary and thyme sprigs 7. Add veal glaze and the same amount of water and bring to simmer 8. Reduce sauce for approx 3 minutes 9. Skim any impurities off top 10. Pass the sauce through sieve into bowl 11. Reserve until needed GARNISH & SERVICE (F@W chefs will complete just prior to serving) 1. When ready to eat, roast the lamb in the oven at 200 c for 6 8 minutes 2. Remove meat from oven, and allow to relax for approx 20 minute (covered with clingfilm/foil) 3. Meanwhile, reheat the vegetables, rosti and sauce 4. Slice the lamb on diagonal, then plate up with remaining components of the dish

6 TRIO OF DESSERTS prepare 6 portions each type Raspberry panna cotta Decadent milk chocolate mousse shots Caramelised lemon tartlet TRIO OF DESSERTS Mini Raspberry Panna Cotta (6 portions) COMPONENT INGREDIENTS UTENSILS Raspberry coulis 1 raspberries Cylindrical container 30g sugar Stick blender ½ lemon Sieve Small bowl Clingfilm Panna cotta 300ml double cream Med pan 150ml milk Mixing spoon 150ml raspberry coulis (prepared) Measuring jug (with spout) 3 leaves gelatine 6 mini dariole moulds 100g caster sugar Small tray Small bowl Sieve Method RASPBERRY COULIS 1. Place all the raspberries sugar and a squeeze of lemon juice (to taste) into a tall thin cylindrical bowl/container 2. Using a stick blender, puree for seconds 3. Then pass through a sieve into a small bowl to remove any bits 4. Place coulis in a small bowl, cover with clingfilm and reserve until needed for making the panna cotta (see below) PANNA COTTA 1. Place dariole moulds on tray in fridge to get cold 2. Place the gelatine into a small bowl of cold water and allow to soften for about 5 minutes (you can cut it up if too large to fit in the bowl, but it must be covered in water) 3. Put cream, milk and sugar into a saucepan and bring to a simmer then remove from the heat 4. Remove the gelatine from the water (squeeze off excess water) and add the gelatine to the hot mix, stirring to dissolve 5. Allow to cool slightly and then add the raspberry coulis, and mix in 6. Pour the mixture through a sieve into a jug (with spout), and then pour the liquid carefully into the individual dariole moulds 7. Place on a tray and into the fridge to set (for at least 2 hours before serving) F@W chefs to complete before service 8. To serve, dip the dariole moulds into hot water for 4 to 5 seconds, then remove the panna cottas from the moulds and place on the serving plate with other elements of the dessert

7 TRIO OF DESSERTS Decadent milk chocolate mousse shots (6 portions) COMPONENT INGREDIENTS UTENSILS Crème Pattisier 250ml whole milk 1 med bowl 65g sugar 1 small bowl 2 egg yolks Whisk 25g flour Small/med pan Mousse 160g crème pattisier (from above) 1 dark chocolate (53%) 280ml cream 1 med/small pan 1 med/small metal/glass bowl 2 med bowl 1 whisk Mixing/dessert spoon Spatula 1 piping bag 6 shot glasses Method CRÈME PATTISIER 1. Separate the eggs and place yolks in a bowl 2. Add 50ml of the milk to the yolks, and then add the flour and whisk in 3. Place the remaining milk and sugar into a pan and bring to the boil 4. Pour the hot milk over the egg yolks and return to the heat, bringing back to the boil, whisking all of the time (It must boil for it to thicken) 5. Continue to cook, whisking all the time for approx 2 minutes or until it has thickened. 6. Remove from the heat to a bowl, cover (to prevent skin forming) and cool (don t refrigerate) reserve until needed MOUSSE 1. Melt the chocolate in a metal bowl over a pan of gently simmering water (don t let the bottom of the bowl touch the water and don t let it boil furiously or the chocolate will be ruined) allow to cool slightly 2. Whip the cream to ribbon stage 3. Whisk the chocolate into the crème pattisier, and then fold in the whipped cream 4. Refrigerate for 10 minutes 5. Line a tray with paper towel and place the shot glasses on top (this stops them wobbling) 6. Spoon the mix into a piping bag and pipe into the shot glasses 7. Reserve the tray in the fridge until needed for service

8 Method TRIO OF DESSERTS Mini Caramelised Lemon tartlets (6 portions) COMPONENT INGREDIENTS UTENSILS Sweet Pastry Pastry dough is pre-made 1 rolling pin 75g flour (for dusting/rolling) 6 mini tart cases (5/6cm) Baking beans/rice Baking paper Palette knife Trenwax spray 1 small tray 1 small baking tray Lemon filling 250ml double cream 1 zester ½ vanilla pod 1 reamer 3 eggs Med bowl 1.5 lemon Med pan 85g caster sugar Small knife Mixing spoon Sieve Jug Whisk Tart Assembly & Baking 20g Icing sugar Icing sugar duster Blowtorch SWEET PASTRY (pastry dough is premade for you) 1. Slice the pre-made pastry roll into even portions as required 2. Roll each pastry portion out on a floured surface about 3mm deep and large enough to overlap the edges of the tart cases when put in 3. Spray tart cases lightly with trenwax, and place pastry carefully into cases, using fingers to push into the grooves - trim overhanging pastry 4. Refrigerate for minutes then remove pastry from fridge 5. Tear/cut disks of baking paper larger than the cases), crumple up and then open out and put on top of pastry, cover with baking beans (to keep pastry shape while baking). 6. Bake blind for approx 15 minutes in oven at 160c, then remove and allow to cool in cases LEMON FILLING 1. Juice and zest the lemons and place in a bowl with sugar and eggs 2. Mix well with whisk 3. Split and scrape seeds of vanilla pod and place into a pan with the cream - bring to the boil 4. Once boiled, pour into lemon mix stirring continuously to avoid scrambled egg consistency 5. Pass through a course sieve to remove lemon zest and vanilla pod 6. Stir well and taste ask chef if adjustments needed 7. Pour liquid into jug reserve until needed TART ASSEMBLY & BAKING 1. Pour the lemon liquid slowly into warm tart cases right to top (but don t spill over) 2. Carefully place into warm oven at 160c for 8 10 minutes until set but no colour 3. Remove from oven and allow to cool for 10 minutes, then refrigerate until firm about ½ hour 4. Remove tarts from fridge and turn out of mould onto tray 5. Dust with icing sugar quite liberally and caramelise the top with a blowtorch 6. Place on tray and reserve uncovered until needed for service

9 Category Ingredient Quantity Meat/Fish Vegetables/Salad/Fruit Herbs Dairy/Pastry/Eggs Dry Goods Parma Ham Smoked Salmon Pork Sausages 6 Red onions (medium) 2 Avocado 2 Red peppers 2 Aubergine 2 Garlic Red chilli 1 Beetroot 2 Cucumber 1 Cherry Tomatoes Spinach Rocket Lime 1 Chives Dill Basil Butter Eggs Quails Eggs 30 Cream cheese Goats Cheese Cheddar Cheese Puff pastry 18 slices 500g 2 cloves 2 500g 1 bunch 1 bunch 1 bunch 1 bunch 2 3 eggs 200g 1 100g 375g Olive Oil 200ml Vegetable Oil 2 litre White Wine Vinegar 100ml Caster Sugar 100g Corn flour 2 White Flour 2 Baking powder 10g Wholegrain mustard Worcester sauce 20ml Granary loaf 1 White loaf (small/stale-ish) 1 Paprika Cumin (ground) Garam Marsala Anchovies 1 tin Black olives (pitted) 100g Tinned Tomatoes 1 tin Poppy Seeds Sesame Seeds Pine nuts Sushi rice 400g Wasabi Paste 1 tube Rice wine vinegar 100ml Nori Sheets 8 sheets Soy Sauce 150ml Pickled Ginger 100g White wine 100ml

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